This guide is perfect for the Bradley models: BS611, BS815XLT, BTDS76P, BTDS108P, BS916

Reasons for this Problem

There are several reasons that causes bisquettes to not fully burn. The most common causes are the moisture content of the bisquettes, a colder cabinet than usual such as using the cold smoke method and/or colder air temperatures, and/or a dirty heating pad.

Furthermore, rainy conditions may have increased the moisture content of the bisquettes. The higher the moisture content, the poorer they will burn. While in storage, keep them in a moisture-proof container.

For example, during the smoking process of salmon or sausage.

Pro Tip: You can use vacuum sealed containers for bisquettes as a long term solution for rainy conditions.

Types of Wood

Other factors are the type of wood you are using as some types seem to burn better than others. Sometimes customers get a batch of bisquettes that are more compressed than others.

For example, one batch of bisquettes that are light to the feel and flakey. While others seem more dense (compressed harder together), and don’t flake as much or not at all. The denser ones don’t burn as completely! At Bradley’s we pride ourselves in consistent quality that you can taste.

If you experience any quality issues with your bisquettes, please do not hesistate to contact us at support@bradleysmoker.com

A less common issue is that your bisquette burner may be faulty. If you have an infrared thermometer, check the temperature of the burner surface after it has heated up. It should register around 550°F. But even when bisquettes don’t burn completely, there’s still a good amount of smoke flavor that customers are looking for!

The Technicals

The bisquette burner performs best at 120v. It could be that the power grid supplies less than that. Avoid using extension cords, unless they are 14-12 ga. cords. Power may be lost when smaller cords are used.

Also, make sure your bisquette burner is clean and your bisquette makes a full contact when it’s been pushed onto it. Full contact with the heater provides the best heat transfer.

The bisquette burner either works or doesn’t. There is nothing in between. Also, as the system warms up, it could be that the very first 1-2 pucks won’t burn completely. After reaching the maximum operating temperature, it will provide you with the full smoke you need.

Bisquettes have been designed to be 16-17 grams in weight. Sometimes, depending on wood density (hardwoods like apple or mesquite), the bisquettes are slightly heavier, 18-20 grams.

Typically, you always will get your 16 grams worth of smoke!

We hope these tips help to you fix your problem of Bradley bisquettes not burning completely!

We wish you a happy smoking experience. If you have any questions at all, please do not hesitate to use the chat bubble on our website or contact customer support at support@bradleysmoker.com

The post How to Fix Bradley Bisquettes Not Burning Completely appeared first on Bradley Smokers North America.

In this video we will be showing you how to set up a Bradley smoker.

So let’s take a look at what’s included in the box:

• A drip bowl for catching the bisquettes
• A tray to protect the base of the unit
• A drip tray to funnel all of those delicious juices
• The smoke tower
• digital smoke generator
• sensor cable and power cords
• 4 or 6 cooking racks depending on the model you choose
• The Owner’s Manual
• handy Recipe Booklet
• main power cord
• Can hot and cold-smoke as well as roast and dry foods
• 1-year warranty from date of purchase

Time to start putting all of this together!

Opening the insulated door shows all of the space this unit has. We have the heating element as well as room for 6 cooking racks, the drip tray and everything else.

As you can see on the left hand side of the unit, we have the space for the digital smoke generator. Simply slide the digital smoke generator in to the side of the unit and rest on the hooks provided.

Pro Tip: If you are unsure of any instructions listed here, please read the Bradley Smoker manual included with your kit or better yet, send us a quick email at Support@BradleySmoker.com

The Smoke Tower

It’s as easy as putting it straight in the hole on top of the digital smoke generator and then pushing it down firmly. Next up, plug the sensor cable in to the back of the digital smoke generator and in to the back of the unit. Follow that up with the short power cable to run from the digital smoke generator to the back of the unit. And most importantly the power cord to go straight from the back of the digital smoke generator to your power point.

Pro tip: when placing the bisquette tube on the smoke generator, never push it all the way to the end, leave a couple of inches space from the end, so the bisquette advancing system is never blocked.

Feed the Smoking Racks

Next up we feed the cooking racks on to each of the shelves provided. Depending on which model of Bradley smoker you have, you may either have 4 or 6 cooking racks. In the video’s case, he has the 6 rack digital smoker from Bradley. Just imagine everything you could cook in that!

Slide the drip tray in next, along with the rectangular tray to protect the base of the unit and lastly the drip bowl to catch the bisquettes and those delicious juices.

Bradley have kept set up of this unit very, very simple. Taking only 5-10 minutes to set up, you’ll be cooking in no time!

Clean Your Smoker Regularly!

Please remember to clean your Bradley smoker regularly. Grease and oil can build up inside of your smoker. You can easily clean it by using a water and vinegar solution. Do not use harsh chemicals as it can be harmful to your smoker.

In Conclusion

With a bit of knowledge and experience under your belt of how to set up your first Bradley Smoker, you should now be equipped to experiment with new flavours and recipes! And there you have it, how to setting up your Bradley Smoker: tips & tricks to start like a pro!

Check out our wide assortment of tips & tricks on our blog!

Happy Smoking!

The post Setting Up Your Bradley Smoker: Tips & Tricks to Start like a Pro appeared first on Bradley Smokers North America.

Seasoning your new smoker prepares it for cooking by burning off any residues left over from the manufacturing process, like machine oils and dust. The good news is that this is a one time process that only takes about two hours!

If you’ve already looked through the manual, you may have noticed that there is mention of “seasoning the smoker” prior to actually smoking your first cut of meat.

Pro Tip: Make sure both the water pan and smoker is empty before starting to season!

Seasoning Your Smoker as a First Step!

It might look like a frustrating process to season your smoker at first. I get it. There is a large assortment of ribs, pork butt, or brisket sitting in the fridge ready to go in the smoker, but now you find out that the smoker needs to be seasoned.

Come on! Well, don’t fret, seasoning the smoker does not take long and within a few hours it will be ready for all your food smoking dreams!

Learn How to Season!

The Bradley Smoker is a brand new product and the interior walls should be completely clean. Therefore, seasoning the smoker will coat the walls and interior of the smoker with a thin layer of smoke build up. This produces a contained smoke environment that will provide an enhanced smoke flavour to whatever you’re smoking.

Over time, the smoke buildup on the walls will increase. As a result, it will go from being shiny aluminum to a charred black coating. This is a welcome development as it not only shows that you are a veteran smoker, but then your meat will have a superior smoke flavour too!

So, how do I season the smoker? It is pretty simple actually. Follow these step-by-step tips on how to season your Bradley Smoker in 7 easy steps!

1. Make sure that you have finished putting the smoker together according to the manual.
2. Fill the metal bowl with water and place it inside the smoker where the bisquettes fall off the burner.
3. Put all the smoker racks in place inside the smoker.
4. Set the top vent to half open.
5. Place 8 wood bisquettes in the hopper. It really does not matter what flavor of wood you use.
6. Turn on the smoker and set to a temperature of 250 F.
7. Close the door and let the smoker go for 2 – 2 1/2 hours.

In Conclusion

That’s it.

Seasoning the smoker is that simple. After you’ve let the Bradley Smoker run for 2 – 2 1/2 hours, it is ready to go. The walls, the interior and the racks have all been seasoned. Seasoning a new smoker burns off all the oils and contaminants that are picked up or leftover after manufacturing. It’s a MUST do process, before cooking your first delicious meats!

Now it is time for your first smoke. What will it be? Ribs? Brisket? Salmon? Oh the possibilities are endless!

Make sure to head on over to our blog for more spectacular food smoking tips and tricks!

Also, check out our Bradley Smoker Recipes!

Happy Smoking!

The post How to Season Your Bradley Smoker in 7 Easy Steps appeared first on Bradley Smokers North America.

The Bradley Original Smoker takes guessing out of smoking with accurate temperature control and automatic fuel feed. This allows the unit to smoke for up to 8 hours with no refilling.

The original smoker is thermostatically controlled and performs in both hot and cold smoke. Smoke is created by burning wood disks that are combined with the unit by a controlled mechanism. You receive as much or as little smoke as you want. You no longer have to tend to any fire. In fact, once it is set you can forget it until it’s time to feast!

Features

At a glance

Here are the specs at a glance:

• Insulated stainless steel interior
• 76L or 108L of internal smoking space
• 500-watt cooking element and 125-watt smoker element
• An automatic wood bisquette feeder system
• Automatic smoke generator, for up to 8 hours with no refilling
• Simple to use temperature controls
• Separate generator and oven burners
• Available with 4 and 6 adjustable racks
• Can hot- and cold-smoke as well as roast and dry foods
• 1-year warranty from date of purchase

In detail

This Original Bradley Smoker automatically smokes at temperatures up to 138°C (280°F). It’s self-loading with one bisquette every 20 minutes. The flavoured bisquette emits continuous smoke and extinguish automatically.

The foam-insulated double-walled cabinet has a built-in thermometer and includes 4 or 6 roomy stainless steel racks. The cabinet heating elements and smoke-generating elements are controlled independently. The internal cooking area of 2.68sq. ft (4-Rack) and 3.81sq. ft (6-Rack) and is fully electric.

What to use the Original Smoker For

Bradley’s Original Smoker is perfect for smoking beef brisket, pork shoulders, and ribs. It’s ability to be a versatile smoker gives you the ability to smoke foods with cold (with cold smoke adapter) or hot smoking. As a result, it creates the perfect environment for slow, low-temperature roasting.

The smoker features a durable steel exterior with a tough powder epoxy finish and a polished stainless steel interior to give you years of top smoking performance. 

In addition to making barbecue, you can use your Bradley Smoker to cold smoke fish, like devilishly delicious smoked salmon. You can also use it as a food dehydrator to make great jerky or dried fruit. You’ll need to clean it out well, especially after the fish, but the stainless steel interior makes that pretty easy. 

Final Thoughts

With a bit of knowledge and experience under your belt of how the process works, you should experiment with new flavours and recipes with the Bradley smoker.

Buy your own Bradley Original Smoker on our website today to start smoking your favorite recipes!

Happy Smoking!

The post Step Up Your Food Smoking Game with the Original Bradley Smoker appeared first on Bradley Smokers North America.

Keeping your smoker dry and running at the right temperature is easy in the Summer months. But most Winters require more than an umbrella to keep your smoker running hot and, most importantly, safely. Here are a few tips to keep the smoke rolling all winter long:

It’s All About Location

If you’ve got a good sheltered area outside on level ground, you should find it relatively easy to keep your smoker safe throughout the winter. The ideal location for your smoker is always outside. Never use it indoors because it can be extremely dangerous. (and your garage counts as indoors).

Find a spot that is as sheltered as possible, but still at a safe distance from the house or shed, so smoke is able to exhaust out. I have mine along the side of the house near our workshop, where the roof sticks out a couple feet and keeps the bulk of the elements at bay.

Get Creative

If you have the means, the space and the ability to do so, feel free to build a little outhouse-style shed for you smoker. Be certain that the walls have ventilation and are well insulated.

With an electric smoker, the dangers of an ember catching is greatly reduced. Even so, you still have to take care to build a safe structure for your smoker. Undoubtedly, not all of us (that includes me) can build our own smokers a house to live in during the Winter months. Consequently, we have to be a bit more inventive. Some great solutions I have come across include blocking out wind with plywood and a pop up sun tent.

Just remember to always leave access to your smoker door and to leave the vent free of obstruction.

Keep it Hot

Getting your smoker up to 200+°F is easy in Summer. Mine is usually half way there before I even turn it on. But in Winter, your smoker loses a lot of heat to the outdoors.

Heat escapes through the metal of the smoker and cold air is brought in to keep fueling the combustion process. On top of that, the moisture from the meat cooking and the water in the pan condenses on the inside of the smoker further cooling it.

Give yourself more time to smoke than you normally would and allow the smoker plenty of time to warm up. Keeping your smoker sheltered and shielded from the elements (see examples above) helps keep your smoker smoking at the right temperature. And most importantly, keep the door closed. I love peeking, but it’s sending all your hot air out the front door.

Keep it clean

With the snow and the rain, you’ve got enough to worry about. Make sure to keep your smoker clean and free of debris. Check water levels and empty out the used bisquettes as needed. I have a timer to remind me of when to check and I set it so I don’t have to check it too often and lose too much heat. Keep your smoker in a safe and dry place and you will be smoking all Winter long!

The post Winter is coming… appeared first on Bradley Smokers North America.

Your Smoker Needs to Be Seasoned! 

You, like me, may have been frustrated. There is that rack of ribs, pork butt, or brisket sitting in the fridge ready to go in the smoker, but now you find out that the smoker needs to be seasoned. Come on! Well, don’t fret, seasoning the smoker does not take long and within a few hours it will be ready for all the smoking you can give it.

Learn How to Do It

The Bradley Smoker is a brand new product and the interior walls should be completely clean. Therefore, seasoning the smoker will coat the walls and interior of the smoker with a thin layer of smoke build up. This produces a contained smoke environment that will provide an enhanced smoke flavour to whatever your are smoking. Over time the smoke buildup on the walls will increase, As a result, it will go from being shiny aluminum to a charred black coating. This is a welcome development as it not only shows you are a veteran smoker, but I firmly believe that meat will have a superior smoke flavour.

So, how do I season the smoker? It is pretty simple actually.

1. Make sure that you have finished putting the smoker together according to the manual.
2. Fill the metal bowl with water and place it inside the smoker where the bisquettes fall off the burner.

3. Put all the smoker racks in place inside the smoker.
4. Set the top vent to about half open.

5. Place about 8 wood bisquettes in the hopper. It really does not matter what kind of wood you use.
6. Turn on the smoker and set to a temperature of 250 F.

7. Close the door and let the smoker go for 2 – 2 1/2 hours.

That’s it.

Seasoning the smoker is that simple. After you have let the Bradley Smoker run for 2 – 2 1/2 hours, it is ready to go. The walls, the interior and the racks have all been seasoned.

Now it is time for your first smoke. What will it be? Ribs? Brisket? Salmon? Oh the possibilities!

By Steve Cylka

The post Seasoning your Bradley Smoker appeared first on Bradley Smokers North America.

Get Serious About Smoking 

People who are serious about smoking and BBQ also have a list of tools and equipment. These tools help them get the most out of their smoker.

Some tools go beyond the obvious ones, like having a smoker and the wood. We use them to enhance the finished result of whatever is being smoked. Or else to make the job of smoking easier or more convenient. Here is a list of some great tools for almost any smoking fanatic.

Digital Thermometer

Of all the equipment and accessories out there for BBQ, in my opinion, this is the most important. Alongside a smoker and plenty of wood, a quality digital thermometer is the next essential tool for any serious smoker.

Judging the doneness of meat based on the length of time it has been in the smoker can produce acceptable results. However, here is something any serious BBQer will agree with. Using a digital thermometer to monitor the internal temperature provides consistent and more accurate results.

There are two main kinds of digital thermometers – instant read and the kind that has a probe with a long cable. The instant read digital thermometers are great for the quick check of temperature.

Instant Read Digital Thermometer: Have Always One At Hand  

Open the Bradley Smoker door and stick the thermometer into a chicken breast, sausage or any other meat you are smoking. This will give you an immediate read of the internal temperature of the meat. Even better, have one of these instant read thermometers in your pocket, while smoking or grilling.

The other handy type of digital thermometer is the kind that has a probe with a long cable. These are ideal for long smoking sessions, as you can monitor the temperature without needing to open the smoker door.

Simply stick the probe into a pork butt, some homemade kielbasa, cured pork belly or some other meat. Then, run the cable through the smoker vent at the top of the Bradley.

The thermometer base can rest on top of the smoker allowing you to see the temperature of the meat while it is smoking away. Some digital thermometers even allow you to set the target temperature. It will beep once it reaches the desired temperature.

Injector

A meat injector is an awesome way to inject marinade, melted butter and other liquid flavour enhancements into the meat. 

While a nice spice rub will season the surface and penetrate into a bit of the meat, an injector allows you to get some seasonings into the core of the meat. On top of that, injecting marinades and melted butter will also give the meat a juicier finished result.

Having smoked pork butts and whole turkeys with and without injecting marinades, I can tell you. There is definitely an improvement in both taste and the moistness of the meat.

One word of caution: If you are going to purchase a meat injector, get one that is high quality. There are a number of cheap models online that are made with thin plastic parts and can break after a few uses. My meat injector of choice is from www.spitjack.com

BBQ Heat Gloves

Anytime you are smoking meat or other foods, there will be times you will want some good BBQ gloves. While oven mitts will work, I personally do not like to use my quilted kitchen oven mitts. Normally, they get smoke residue on the fabric and then require washing.

Instead, a quality pair of silicone gloves that are heat resistant is a much better choice. Silicone gloves allow you to lift a smoked pork butt off the smoker racks, or take homemade smoked sausages off the hooks. Then a quick rinse, and they are all cleaned up and ready for using again.

Bradley Magic Mats

While the Bradley Smoker racks are great for most of the foods that you can smoke, they are a challenge for a few things.

Delicate fillets of fish can be a struggle on the standard racks, and even chicken wings can stick as well. Also, smoking smaller foods, like nuts or smaller sized shrimp, require clever modifications so they do not fall through the holes.

The new Bradley Smokers Magic Mats are perfect for delicate or small foods. They are both non stick and have much smaller holes. On top of these benefits, the Magic Mats are super easy to clean and are dishwasher safe.

Since I have gotten these, I use them all the time.

https://www.bradleysmoker.com/ca/product/bradley-smoker-non-stick-silicone-mat-magic-mats/

Pork Pulling Claws

Anytime I am smoking some pork butt for pulled pork, I make sure that I smoke a number of roasts. ‘Might as well fill up the smoker,’ I often say!

Once they come out of the smoker ready to be ‘pulled,’ I always reach for my claws. They make the pulling far easier and much quicker.

There are a number of different products on the market and they usually look quite similar and do pretty much the same thing. They come in pairs and, to use them, simply grab them with your hands, allowing you to look something like X-Men’s Wolverine.

The claws make quick work of pork butts and are great for people like me, who make pulled pork frequently.

Heavy Duty Foil

This may seem like a silly item to have in the toolbox, but I find that I can never have enough foil. I use it all the time when I am smoking, as it is great to wrap up ribs, pork butt or other meat, once they come out of the smoker.

The FTC (Foil-Towel-Cooler) method is ideal for smoked brisket or pork butt. This is a great way to hold the temperature of the meat for a couple of hours, if needed. It is also the perfect way to transport smoked meat, if you are bringing it to a tailgate party, picnic or other event!

When purchasing foil, make sure that it is heavy duty. Also, the longer/wider variety is handy and great for wrapping up meat.

Disposable Foil Trays

Along with foil, disposable foil trays are super handy for any smoker. Make sure to keep them in stock. In addition, trays are great for smoking foods that will not work on smoker racks.

Use them for baked beans in the smoker, vegetables and other foods. Foil trays are also a great way to hold the meat that you have smoked on the smoker racks. Just cover the tray with foil and it is ready! Now you can transport or use it to serve at a picnic.

Flashlight

Any serious BBQer knows that there are times when it is necessary to go and check the smoker late at night. Those long smokes of a pork butt or brisket may start in the middle of the night, or continue late into the evening. A good flashlight will help you as you check the smoker.

The best types of flashlights, in my opinion, are those directional with a stand. You can set it down pointing at the smoker, and have both hands to check on the meat.

The post The Smoker’s Toolbox appeared first on Bradley Smokers North America.

It is hard to resist coming over for a BBQ and tasting some smoked ribs, jalapeno poppers or chicken wings and not be lured to the local store to grab your own smoker.

It is common for people to ask me many questions in those first few months of learning the ins and outs of smoking. Probably one of the most common questions I get asked, is about cleaning the smoker. So, I thought I would write this article up to share how I clean my smoker and its many parts.

How to Clean the Racks

It is important to scrub these racks after every smoke. Sometimes food can stick to the rack after a smoke, and there is usually a buildup of black smoke residue on the steel racks as well.

Simply wash in hot soapy water and scrub those racks clean. Depending on the buildup, I just throw them in the dishwasher to clean them right up. Other times, they require a little more work and I pull out the scrub brush to get them clean. Using the Bradley Magic Mats will make your life a lot easier, since the racks won’t get that dirty.

The Drip Bowl is Very Simple to Wash

Ok, I will be the first to admit. There are times that I leave the bowl full of burned bisquettes and water after a smoke. I mean, it is easy to forget to clean it out after smoking all that awesome food.

You are eating, visiting with friends, it gets into the evening and before bed, you put the cover on your smoker. Then, maybe a week goes by, you want to smoke something. You open the door just to discover the bowl is full of water and  charred bisquettes – oops!

While I like to clean the bowl out after every smoke, if you didn’t do it, simply dump the contents and wash the stainless steel bowl in hot soapy water. Then it is ready for the next smoke!

The V Shaped Drip Tray Will Require a Scrub Brush

This slotted drip tray that covers the bisquette burner and drip bowl is probably the part of the smoker that gets the most junk on it. Anything that drips from the food being smoked falls onto this tray and, after smoking ribs, chicken or pork belly, the tray can be a mess!

Even though it can have a lot of junk built up after just one smoke, it is actually quite easy to clean. I wait until the smoker is completely cooled and remove the tray.

Then, using a grill/bbq scraper and scrub brush, I scrape all the junk into a bag and scrub it clean. If needed, washing the tray in hot soapy water can get it looking almost new again! I try to clean it after each smoke, especially if a lot of drippings fell on the tray.

The Seals of the Door

Running the smoker causes a lot of smoke residue to collect on the door. Over time, the seal of the door can get some gunk built up on it.

It is not a big deal at all, but it can cause the door to stick a little bit. I find that after a few long smokes, the seals on the door need a quick clean.

This is done by using a wash cloth and warm soapy water. Just wipe down the door seals and the frame of the smoker where they seals of the door touch. Cleaning these spots will keep the door opening and closing smoothly.

The Bisquette Burner

Over time, I have found that the bisquette burner can get some ash build up. I smoke a lot and it does not happen often. However, I notice it when the bisquettes do not burn through, as much as they should.

If the burner gets ash build up, it seems to reduce the heat transfer to the fresh bisquettes. And you may look in your drip bowl to find the bisquettes only 2/3 burned.

Cleaning the burner is very easy to do. Make sure that the burner is cool and remove the V Shaped Drip Tray to have lots of room. Then, on the base of the bisquette burner, use a tool to scrape any residual ash off.

While a grill/bbq scraper works, I personally use an old flat head screwdriver. It is small enough to get in the corner spots of the burner, and works like a charm for me!

The Smoker Walls Have Some Character. Don’t Clean Them!

This is the one part of the smoker that I try to never clean. I love seeing the black smoke residue all over the walls of my smoker.

It shows that I use it a lot. Besides, I feel that this ‘seasoning’ of the smoker will also enhance the flavour of whatever is cooked in the machine.

Now, over time, there may be a bit of flaking and I simply scrape any of the black flakes off the smoker walls. Other than that, there is nothing else I do. I have never washed or scrubbed my smoker walls clean. That would take away all of the character from my smoker!

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