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Bradley Smoker

Bradley Smoker BS611 4-Rack Outdoor Electric Smoker, Natural Draft Smoker & Bisquettes for Grilling and BBQ, Hickory Wood Blend, 48 Pack

    • Based on 995 reviews
Condition: New
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$419.78 Why this price?
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Availability: In Stock.
Fulfilled by Amazon
Arrives Monday, Nov 25
Order within 13 hours and 30 minutes
Available payment plans shown during checkout

Style: Smoker + Bisquettes, Hickory


Features

  • Product 1: Large Capacity Smoker: Our digital smoker is specially designed to accommodate the 4 included racks; This meat smoker allows you to feed a couple or a crowd when smoking turkey, chicken, ribs or brisket
  • Product 1: Professional-Grade Design: Perfect for professional chefs and food smoking fans, our fully automatic electric smokers allow you to simply load in your bisquettes and smoke for up to 9 hours
  • Product 1: Dimensions: Our digital outdoor smokers measure 19 by 22 by 35 inches and 24 inches wide with the generator is attached; Feature a 4 by 11 by 13 inch cooking area
  • Product 1: Easy To Clean: Our electric grill features an easy-to-clean stainless steel interior that will not rust; Smoke diffuser system keeps the smoke flowing, eliminating dirty smoke and preventing "black rain" from dripping on your delicious smoked food
  • Product 2: Wood Smoking Bisquettes: Bradley binds smoker wood chips rendered from the finest hardwoods to to make each bisquette; Approximate burn rate of 1 bisquette every 20 minutes, meaning an entire pack provides up to 16 hours of smoke
  • Product 2: Hickory Hardwood Bisquettes: Our hickory bisquettes impart a strong, sweet flavor that makes them one of the most popular woods for smoking and the best choice for smoking pork; Pair well with poultry, beef, game, waterfowl, nuts and cheese
  • Product 2: Clean and Convenient: When combined with a Bradley electric smoker, our bisquette smoker chips produce much cleaner smoke than loose chips in a pan or burn box; Our wood bisquettes extinguish before they turn to foul-tasting ash
  • Product 2: Authentic Flavor and Quality: Created from natural hardwoods without additives, Bradley flavor bisquettes are your ideal smoker accessories and hold the key to infusing food with clean smoke flavor and taking your recipes to new heights

Description

Bradley Smoker BS611 4-Rack Outdoor Electric Smoker, Natural Draft Smoker Enjoy a no babysitting, no hustle experience! Designed with dual heating elements to individually control smoke and temperature, it’s suitable for all types of smoking like hot smoking, cold smoking, and dehydrating. Plus, the automatic wood feeding system allows it to work up to 9 hours without refilling and never allows wood to burn down to ash, guaranteeing pure, clean smoke flavor. Bradley Smoker Bisquettes for Grilling and BBQ, Hickory Wood Blend, 48 Pack Bradley Smoker produces world-class smokers and offers a wide array of aromatic hardwood bisquettes made for smoking virtually anything. Bradley binds smoker chips rendered from the finest hardwoods to create each bisquette. The secret to great smoked taste is using Bradley wood smoking bisquettes. Why choose wood smoking bisquettes? These bisquettes are made to exacting standards using controlled pressure and density, creating the best- smoked flavor possible. This means you get a steady stream of smoke and better-tasting results. When used in tandem with a Bradley smoker, the bisquette produces smoke cleaner than smoke from loose chips in a pan or burn box. No ash! Wood bisquettes extinguish before they turn to foul-tasting ash. Get Bradley’s delicious and clean smoke. Food smoked using a Bradley Smoker will taste better and will greatly enhance your dining experience. That’s why we say, “It’s all about flavor!”


Brand: Bradley Smoker


Color: Black


Outer Material: Stainless Steel


Inner Material: stainless steel


Fuel Type: Electric


Manufacturer: Bradley Smoker


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Monday, Nov 25

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Similar Products

Top Amazon Reviews

    • Great Smoker and Great for Use By the Blind
Style: Smoker
I'm a gadget geek with an irrepressible enthusiasm for new technology. Still, I can't be fed by electronics alone. Every now and again, I like to eat, and to feed my family too. I'm always looking for new and interesting ways to do that. I recently hung out at my friend Stan's house, and he was smoking a brisket. I examined the method he was using to smoke his meat, and to me it seemed cumbersome, messy, and above all, not safe for a blind person. He had a traditional smoker with a firebox, and he chopped the wood which was later placed in the box. I mentioned I like feeding my family, but wielding an axe to do so is a little more intense than I want to be. Once the wood has been chopped, you have to monitor the fire, throw in more wood as necessary, and wash the soot from the box when you're done. I don't know about you, but this doesn't sound like a particularly safe or pleasant experience. Still, once I tasted the results of Stan's work, I knew I had to find some way to do it myself. Thus began my search for a blind-friendly smoker, and I'm happy to tell you all that I found one. Today, Jamie Pauls and I had the pleasure of speaking with Mark Miller, a member of the Bradley Smoker sales team. Mark is a guy who clearly knows his stuff, and if you listen carefully to the audio review, you might just hear our stomachs growl as Mark describes all the things he has cooked in the Bradley smoker. It turns out that smoking isn't just about meat. You can smoke nuts, cheeses, and you can even dry fruit in the unit. If you can eat it, you can probably smoke it too. The audio link can be found at the Serotalk Podcast website. First, let's talk about what the smoker looks like. The best description I have for the main unit is that it looks a bit like a dorm refrigerator with a magnetic seal. There are racks inside where you place the items you're smoking. On the side of the unit is a cylindrical tube of sorts, and this is where you place your bisquettes. Bisquettes? What are those? These are round pucks of wood that are used to create the smoky flavor for your food. Mark explains that each bisquette should burn for about 20 minutes, and will then drop in to a strategically placed pan of water in order to safely stop the wood from smoldering. The great thing about having bisquettes, aside from the safety and ease of use factor, is that you can actually flavor your food with more than one type of wood. Mark gives the example of chicken, where he initially smokes it with hickory mesquite, and then finishes it off with a little apple wood. I've tried a number of different bisquettes, and you'd be amazed at just how many flavors there are to choose from. Some of the flavors I've tried have been awesome, and some were just not to my taste. But hey, I like experimenting, so I had just as much fun discovering the bisquettes I didn't like as I did finding the ones that made my mouth water. So what happens when you do find a bisquette you really like. That smoky flavor is incredible, but can there be too much of a good thing? Mark explains that it isn't always necessary to smoke your meat for the entire time it's inside the unit. In fact, you can cook food in the unit without smoking it at all. If you don't want to impart any smoky flavor to your food, such as when you're drying fruit, just don't place any bisquettes in the tube, or smoke generator. If you do want to add some smoky flavor but don't want to overdo it, that's ok too. Mark again discusses chicken, and explains that as you're smoking meat, you'll eventually get a nice carmelized crust. Once this happens, any additional smoke you add is simply going to bounce off and exit the unit through the flue. It's not going to go in your meat, so there's no sense in wasting bisquettes after a certain point. For chicken, Mark will cook it for a total of four hours, but he'll only smoke it for the first hour or hour and a half. Mark also mentions that smoking can be a rather slow process. While you can cook it for a shorter period at a higher temperature, you're going to have moister meat if you cook it longer, but at a lower temperature. Combining all these factors to produce the ultimate in tasty food definitely takes some experimentation, but if you're anything like me, you'll have a really good time doing it. We've talked about all the great food you can make in your smoker, but how do you go about getting it and setting it up? I should first point out that there are two types of Bradley smokers, the digital and the analog. The digital smoker has features that aren't usable for a blind person at this time, but the analog unit is great. There are actually two analog units, although one of them, the Bradley BTIS1, will be going away soon. You'll want to instead get the Bradley BS611, which operates exactly the same but has a slightly modified design. Once you get the unit, you can check out the completely accessible owner's manual to find out how to set it up. I was able to do this independently without any problem. If you have issues setting up the unit or just have questions once you've gotten everything up and running, you'll find that Bradley Smoker is available by phone, on the web, and even on Twitter and they are incredibly helpful and responsive no matter how you contact them. I got my BS611 here on Amazon, and they've also got a nice selection of bisquettes on Amazon as well. I could talk all day about just how excited I am to have this high quality, accessible smoker, but I have a set of chicken drumsticks that are demanding to be smoked, and who am I to argue. But before I go, I'd like to thank Amazon for having such a great price and review process for this and many other items, Mark Miller for taking the time to speak with us, and last but certainly not least to thank the entire Bradley team for producing such a fantastic product. ... show more
Reviewed in the United States on June 6, 2012 by Mike Calvo
    • Front sticker is stupid
Style: Smoker
While this is a good product it took Goo Be Gone and some scrubbing the large sticker and glue from the door. It is stupid to put a sticker on the door of a smoker and even dumber with the type of glue that was used 😡
Reviewed in the United States on May 13, 2023 by George Kuhn
    • Bradley smoker
Style: Smoker
Easy to use. Dependable
Reviewed in the United States on May 19, 2023 by Rick Johnson
    • It not that great
Style: Smoker
I bought abd used once for I d was not that good and the process was long and require alot oxmff attention.
Reviewed in the United States on May 30, 2023 by LEONARD BODDIE
    • Awesome smoker.
Style: Smoker
The bisquette feeder works great. I have the basic control box and is ok.
Reviewed in the United States on April 20, 2023 by Myron
    • Nice product. Works great with a little experience under your belt.
Style: Smoker
This is my first meat smoker, cannot compare brand-to-brand, but I know the result I was looking for and this smoker does the deal! First cooking effort was a brisket from Kroger, the meat department guy suggested I try a 'corned beef brisket' and just leave off the corning spices, bad idea, I didn't know what exactly to buy, the smoked product tasted like a smoked corned brisket. Oh well write that one off to inexperience. Second effort was salmon, boy was that good. Third and forth effort was more brisket (get a large raw FLAT brisket cut) and both were absolutely mouth-watering good. You can cut a large brisket into two or three sections and the meat will fit just fine on the Bradley grill racks! This, in my opinion does not compromise the moistness of the cut sections. Keep in mind that smoking takes time and you have to use a (not included) external meat thermometer. Get one before you start. Pay some attention to the smoker box temperature - which is very well controlled by the Bradley - and considerable attention to the MEAT PROBE temperature - which is your job. Smoking takes time, the heater temperature setting on the Bradley works really well, but you have to be around for a good bit of the time to watch the meat temp. The little wood pucks feed smoothly and predictable into the Bradley, unfortunately they are not "cheap" but neither is the $50 brisket from Sam's... setting on the racks inside! Lots of recipes out there on the web, in general, the brisket should be covered with a mixture of salt and BBQ rub, wrap in plastic and set overnight in the fridge, next day heat the smoker to about 225°, use PAM or similar on the grill racks, put the brisket cuts in the provided racks UPSIDE DOWN so the fat layer is up, cook to 160° internal temp, remove from the smoker, wrap in aluminum foil, put back in the smoker with NO wood pucks in the feeder tube - cook until the internal temp hits 200°, turn off the smoker and allow the meat to set inside for about two hours. Get ready to overindulge. It's a learning curve, expect some mistakes. One learning curve item, check the top hinge pin on the door. when you first set up the smoker. My top hinge pin came out of the socket when shipped and my door did not close evenly. I cooked twice before I finally looked up the crooked door thing and found the problem discussed on the internet. Doh! I am in the process of purchasing a remote thermometer from Amazon so I don't have to continually look out the back door of the patio to try and scope out the temperature of the meat. A wired (type) thermometer probe is hard to see at a distance. One more thing, don't plan on smoking on your patio if it has a roof cover extension from the house. The smoke will back up into the house attic. I added a very simple 'chimney' to the top of the Bradley, light weight but very effective to get the smoke above the house roof. Solved that problem Yes, five stars so far. I like it. :>) ... show more
Reviewed in the United States on June 6, 2016 by Big Dave

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