Smokin Tex 1400 Pro Series Electric Bbq Smoker Review

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(More customer reviews)I have owned my SmokinTex (ST) for over 6 years and have been throughly pleased.
The unit is well built (in China) and very well insulated (I'll explain the insulation later). With the 800 watt heating element, maintaining a consistent temp is easy. I have smoked ribs, pork butt, brisket, chicken & turkey and jerky with fantastic results. The cook box will easily hold enough meat to feed 15-20 people. I have smoked as many as five 5# pork butts without a problem.
One of the fantastic advantages of this smoker is that you use only a few ounces of wood per smoke. I average 4 oz per smoke. One oz of wood is about the size of a golf ball, no kidding, that's it.
Another advantage is that, unlike a stick-burner or conventional smoker you don't have to tend a fire on a long smoke. Set the desired temp and you are good-to-go. No more sleepless nights wondering if the fire is still going. This alone is worth the price if you do much smoking.
The vents on this unit are small, one on the top and one on the bottom, both about the size of a nickel. This serves two purposes: first, there's not much air movement (static environment) so your meat stays moist, doesn't dry out - no need to mop or baste. Two, with the slow movement of air, the smoke stays in the box and permeates the meat, thus the need for not much wood. The ONLY disadvantage to this is that the skin on fowl (chicken & turkey) doesn't crisp up. A few minutes on the grill or in a hot oven takes care of this.
This unit is insulated to about 1000*. Yeah, it didn't mean a lot to me either, but here's the skinny: Being so well insulated, it doesn't matter if the outside temperature is 80* or below zero, your cooking time and temperature will be effected little if any. I've cooked on a windy, 14* day with little to no variance from a 75* day. Very impressive!
The unit comes assembled but you will have to thread the casters in. Don't be concerned about smoke leaking around the door when you first start smoking. This will eventually seal itself off as the unit cures - 4-8 smokes maybe.
"Keep the door closed!" This is key. Learn to cook by internal temperature of the meat. Each time you open the door you loose moisture and add about 30 minutes to your smoke. Buy a digital thermometer and run it thru the vent hole into the thickest part of your meat. Shoot for a certain internal temp and resist the temptation to open the door. It's a difficult lesson to learn but well worth it!
DO NOT clean the smoker after each use - only the grills/grates. I scrape the walls with a credit card or plastic scraper and wipe it down with a damp cloth about once per year.
I have nothing but high praise for this unit. It has served me well. If I had but one complaint it would be with customer service. I did have to replace the heating element about a year ago. It took them forever to return a call or answer an email.
If you like smoked food and don't want to spend hours tending a fire, this unit is for you. Yes, it seems a bit pricey but if you've spent sleepless nights wondering if you fire is still going, you'll know what I mean.
Hope this review helps someone! =)

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Smokehouse Mini Chief Smoker Review

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(More customer reviews)Smokehouse Mini Chief Smoker (Purchased on 04/27/2011)
I received the Mini smoker and was surprised at the poor quality. the bottom which is staked in was crooked by at least 1/4 inch preventing the smoker from siting flat on the bottom. the bracket holding the heater which was to be welded, was broken free. the top cover would not fit on to the unit until I bent the edges on both the top and the housing. there was a dent in the side of the housing, but nothing wrong with the cardboard package that the unit came in, meaning the dent was made at the factory and shipped that way. I wrote all this up with photos and sent it to the smokehouse factory, only to say that we should all buy American made products, but the manufacturer would have to do their part in providing a decent item. I waited close to a month before reviewing the smoker, hoping to hear something from them, I have not heard a word, which makes me think they don't really care. I repaired all the problems and used the smoker on my last fishing trip. It was OK.

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Bradley Digital 6-Rack Smoker Review

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(More customer reviews)I just received this machine. I owned an original Bradley Smoker that gave up the ghost. When I saw the digital one for sale I thought that it would be more precise and a "set and forget" solution to smoking. I have tried it four times now and have discovered that the temperature variation on the unit is as much as 28 degrees over the set point and as much as 16 below the set point for a temp swing of 44 degrees. It turns out that Bradley has a forum for owners and those interested (look at their web site). Quite a number of new owners have been dismayed and disappointed in the temp swing on this unit. When I called Bradley they just said "that's the way it is with this unit" and told me it is similar to my house oven. I doubt that my home ever varies that much. The cycle time for this variation is 15-20 minutes so the food is never at the set point for very long. I don't recall swings like this with my old one.
If you look carefully at what you get for the hefty premium, it is not much. The basic unit has the automatic biscuit feed and when its out of biscuits there is no more smoke so the smoke timer on the new one means nothing. The timer on the cooking side has a time limit according to the Bradley owners so you can't leave it more than ten hours without going out and resetting it. The temperature control is not reliable so what do you get for the extra bucks. Not much to my way of thinking.
By the way, look at the photo carefully. This unit is not aluminum. It has a door that is painted an aluminum color and the body is black. I have to say that the fit and finish is very nice on the unit.
My advice is buy the original model and save yourself the extra bucks.

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A great smoker for large gatherings, the Bradley six-rack digital smoker makes it easy to roast, smoke, and barbecue without constantly monitoring your smoking tools. The six-rack digital smoker includes all of the features of Bradley's original smoker, but adds the benefits of digital technology and a larger overall interior. With a digital control panel that lets you manipulate temperature, time, and smoke down to the smallest degree, you can decide how much smoke you want, how long to smoke your foot, and at what temperature.

Smoking with a Bradley The 6-rack digital smoker offers 1,200 cubic inches of additional space compared to the original smoker. View larger).

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Bradley 4-Rack Propane Smoker Review

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(More customer reviews)The main advantage of this smoker is it's small size, which is just right for the two of us. It comes apart and all the smoker enclosure racks etc go in the dishwasher, so clean-up is very easy. It is designed to be transported in a hold-all, though we haven't done that - we just carry it from and to the garden shed for storage. The smoker "bag" that is the cover for the enclosure definitely has a finite life, and it would have been good if they included a few more than the one extra in the box. The only problem I have encountered is that here in Texas, where the outside air is usually pretty warm, it is hard to get the internal smoker temperature down low enough for a long cooking time. Even on the lowest setting the cooking flame heats the smoker to 250 to 300 degrees. The smoker flame isn't enough on its own, so you end up turning the oven flame on and off for those really low temperature foods like fish. I let it get up to its full (minimum) temperature and then turn it off and just let it smoke for the rest of the time. Seems to work very well. It is a nice smoker for those of us that are just occasional fans of smoked foods.

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Bradley Digital 4-Rack Smoker Review

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(More customer reviews)It looks like a very small refrigerator.
Every piece of sheet metal is sanded on the edges, no cuts from sharp edges.
Easy to put together, no more difficult than putting together a refrigerator.
Quiet as a refrigerator too.
Read the instructions and season it first as directed.
You will need extra wood pellets. It does not come with any in the box, so order some extras. Each pellet lasts about 20 minutes.Bradley Apple Bisquettes 48 pack
NOTE: you have to put at least 4 pellets in the stacker to get it to burn 1 pellet. Just the way it works. I put in two pellets and nothing smoked. It needs 4 pellets to push the pellets along the tray to the burner. Not a problem, just try to remember that 3 of the pellets won't burn. So, if you want to cook for 4 hours you need: 3 pellets per hours x 4 hours = 12 pellets + 3 pellets to get them to burn plate = 15 pellets.
I tested a Butterball Turkey Breast first. I followed the Bradley instructions in their cookbook Bradley Recipe Book Volume 1 for the turkey cooking temperatures. I used their glaze recipe under the skin. I also used a wireless remote meat thermometer Oregon Scientific AW131 Grill Right Wireless Talking BBQ/Oven Thermometer feed the probe wire through the roof vent of the smoker. I used the apple pellets from Bradley Apple Bisquettes 120 pack
I sat back and waited. A few hour later the Oregon Scientific AW131 Grill Right Wireless Talking BBQ/Oven Thermometer began to chirp "almost done" "Almost done". The wireless thermometer is great because I was smoking the week of Thanksgiving and it was in the 30's outside so not having walk out to the smoker to check the meat was ideal. (My wife was concerned about the smoker being able to maintain cooking temperature in the cold outside. This smoker was stable, the temperature stayed steady. the outside of the unit did not get hot to the touch, except around the smoke vent which is to be expected.)
I used a Taylor Analog Instant-Read Dial Thermometer to verify the temperature of the meat when the wireless told me it was done. Both thermometers were within a degree of each other.
I took the turkey breast out of the smoker and let it rest for about an hour. The color was extremely golden skin. Not black or Smokey but as if was dipped in golden lacquer. A gorgeous turkey breast. No burnt places, not excess smoke, perfect. When I carved the Turkey breast it was as moist as a wet sponge. Unbelievably tasty, nothing like store bought smoked turkey. The taste of the turkey was like that of caviar compared to fish sticks, it was rich, smooth and wonderful.
This smoking robot works. Just add a Oregon Scientific AW131 Grill Right Wireless Talking BBQ/Oven Thermometer to you don't have to walk outside and let it do its job.
Also, we ran the smoker on our back porch, about 10 feet from the house. It only exhausts a small amount of smoke while working. It did not look like a fire at the, just a little smoke, less than the steam from a tea kettle. If you cheat and peak while it is cooking you will get your clothes smoked and have to change for dinner, but the smoke from the smoker did not get into the house otherwise.
Easy to setup, easy to control and easy to cook with. Oh, the trays are 11x15 so you could put a 12-14 pound turkey in it. Next is a Roast, Ribs and some Cheeses. The Bradley Recipe Book Volume 1 also includes recipes for cheese, fruit, and more. Just follow the instructions and be patient. It can do both hot and cold smoking.


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An ideal smoker for entertaining, the Bradley four-rack digital smoker makes it easy to roast, smoke, and barbecue without constantly monitoring your smoking tools. The digital smoker includes all of the features of Bradley's original smoker, but adds the benefits of digital technology. With a digital control panel that lets you manipulate temperature, time, and smoke down to the smallest degree, you can decide how much smoke you want, how long you're going to smoke your food, and at what temperature.

Smoking with a Bradley The digital smoker is about the size of a small fridge. View larger).

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Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker Review

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(More customer reviews)I've owned this smoker for 3 years and have been very happy. I've cooked ribs, brisket, picnic shoulder, boston butt, and salmon and they all have come out fantastic. Using the Bradley is very simple. I've tried smoking the traditional way but for the occasional weekend smoker keeping the heat low and slow is nearly impossible; the constant monitoring of heat and fuel for 6-12 hours took out all the joy of eating. Bradley is the way to go!
Besides making sure there were enough "pucks" of wood, you have to check the water pan to make sure it doesn't go dry. If you're smoking something fatty like a boston butt, I would recommend tossing out the oil and ash that drips into the pan after 3 hours or so and add more water. Other than that it's set and forget.
We don't have a much of a selection of wood where I live (mesquite is king) so it's great how easy it is get different woods to try and mix them like the pros do. It's not expensive to run, Bradley recommends that you only need to smoke the food for only half the total time it takes to cook your food, so if it takes 12 hours to finish, you only need 6 hours worth of pucks.
The only reason it doesn't get five stars is because it doesn't get hotter than about 250 degrees. If it had a more powerful heating element it would have greater versatility and you could cook perfect chicken with crispy skin, or use it during colder outdoor temperatures.
Side note: Just as important as the smoker is the rub and sauce. The best cookbook for BBQ I've found is Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue. It gives you the REAL award winning recipes, not the common "based on" recipes from some well-known BBQ pros. In addition, there are valuable hints on prepping and cooking that most other books don't give and a great guide that will help you develop your own signature rub.

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Taste the great outdoors with the original Bradley smoker, a unique four-rack meat and food smokehouse sold complete with its own smoke generator. The smoker makes it easy for the expert or novice smoker to enjoy gourmet-quality smoked food without heading to the nearest BBQ joint.
The original smoker is about the size of a small fridge. View larger).

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Outdoor Leisure 36189C Smoke Hollow Charcoal Wagon Grill Review

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(More customer reviews)I have had this grill for about 3 years now. My wife bought it for me as a present to replace my old Smoker. I cook outdoors constantly and have an tendancy to burn up grills and smokers in a rather short time because i use them so much. One of the things that drew me to this grill is the ability to raise and lower the charcoal on the grill part. I use this grill all the time for grilling. but when it comes to smoking i have never been able to get it up to temp. I like to smoke between 200 and 250 degrees when i smoke. but i have never been able to get this grill over 180. I dont know what it is but it just never gets warmer.
I do love the ability to adjust the charcoal and the cast iron grill grates. those are a must for anyone who uses one as much as i do. I use this grill a couple times a week and have been for the last few years. its held up nicely and if i could just get the tinder box to heat the smoker to over 200 i would rate it a lot higher.

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Browning Smoke Vaults Review

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(More customer reviews)Previously had the Brinkmann Gourmet electric model. Element broke in several pieces after snowstorm (damn Colorado weather). Found this unit on sale @ Gander Mountain. Really didn't want a gas smoker, but the price for the smoker size was unbelieveable. Cooked a bison tenderloin & a smoked salmon earlier, both to perfection. Am trying some baby-back ribs now, but am having a little difficulty maintaining the 225-250 range for long-term smoking. I'm sure it's the devil in the details, and I'll work it out once I've perfected the heat vs. the vents. The size is extraordinary, and will work very nice as I will add a brisket, salmon and 4 more racks of ribs to the unit later...all at once. Finally, a smoker that can handle the workload that I occasionally have.

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Outdoor Leisure SH36209 Smoke Hollow 40-Inch Barrel Review

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(More customer reviews)I never buy anything like this that doesn't require "modification". This was no exception. The box arrived destroyed. It had been wrapped in plastic wrap to hold it togethor. The delivery guy understood however that I wanted to check it out before I accepted it so he and I tore it apart to see if there was any damage. Amazingly, all the parts were there and there wasn't a scratch. Unreal considering the condition of the box but I will count my luck. Assembly -the firebox comes in two pieces (top/bottom). One of the holes didn't align at all (front left if looking down inside the top door)and I had to re-drill it. No big deal. The washers are entirely too small in the firebox as well and will press right through the holes here as you tighten them up.....so I put larger more substantial washers all the way around the inside of the fire box. The bolts for the firebox are realllllly looooowwwww grade and soft metal as well. Since the firebox flanges don't fit well togethor (ultimately leaving about 1/4 inch gap between top and bottom halves), it would be good if you could tighten it down all the way around to close the gap a bit......but the bolts are too cheap and will shear before you get there. If I had known this before getting most of them in, I would have replaced all of them with higher grade bolt, nuts and washers. Not sure why for $607 they couldn't spend another $8 for proper hardware here? The 1/4 inch gap is not a big deal however because it is in the firebox and allows a bit of air into the combustion chamber. If it were in the cooking chamber it would not be good. The other piece that had to be modified was the temp guage hole. It simply wasn't big enough for the temp guage to fit....so it had to be bored out before it fit snugly through the hole. (again, not a big deal). Smoking- the fire box is good sized and got proper air flow (this is the absolute biggest and most important piece with these things). It could use a grate at the bottom that has smaller openings so it will hold charcoal (the charcoal slides right through it as it is). I will be fabricating a tighter screen to place on top of the current grate (which shouldn't be difficult). I ultimately used a mixture of charcoal and wood for the fire. This will take a bit of study as I go to get the mixture right but I feel I was on the right path. The unit does leak around the main door just a bit, but again, it appears maintaining temp is not going to be too difficult because of the large firebox and proper openings for air in/out. All of offset smokers leak air to some extent. As with all offset smokers, this one could also use a convection plate that carries the heat further down towards the center of the cooking chamber instead of most of the heat coming up on the right side where the firepit hole is. I will be fabricating one of these as well (again- shouldn't be difficult). I also wish the smokestack entered the cooking chamber down near the cooking grates. This would help force the heat and smoke to exit at a lower level (thereby smoking/cooking the meat better). The tendancy with exit holes this high is that the heat goes straight up, then over to the exit, bypassing the meat to some extent. I have only seen one offset smoker that got this point right however. I will maybe see if I can fabricate an exension of the pipe inside the smoker to lower its entry point. I see all of these things as items that I would have to do to almost every offset smoker out there btw. It did smoke a shoulder to 180 degrees over about 7hrs. I was playing with the temp the whole time however trying to figure out the best combination. All smokers will require a bit of a learning curve. The smoker as a whole appears sturdy and looks like it will hold a good amount of meat. I am probably going to mount two more good quality thermometers to it....right at the cooking surface with one on the right and one on the left so I can try and even the heat out from one side to the other with convection plate design.

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Bradley Apple Bisquettes 48 pack Review

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(More customer reviews)While this might not have been good enough for the other reviewer I used this wood for 3 hours on 6 racks of ribs and they came out GREAT!
I love my Bradley Smoker!

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Bradley Smoker 5 Flavor Variety Bisquettes 60 Pack Review

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(More customer reviews)It is a good product. The only fault I can find is when using the smoker with the vent closed for like ribs, so much condensation builds up in the smoker that any wood biscuit left in the cooker at the end of the cooking falls apart and cloggs the feeder.

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Outdoor Leisure 34168G Smoke Hollow Propane-Gas Smoker Review

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(More customer reviews)I purchased a Smoke Hollow propane gas smoker from the high recommendation of a good friend who has one and uses his extensively. It arrived on time and after some painless basic assembly, I seasoned the unit using the directions included with the smoker. I was excited to christen the smoker with an offering consisting of one whole chicken, and a large pork butt (shoulder). I was NOT disappointed. The unit lights up instantly and trouble free. Temperature is easily maintained at the desired 200-220 degree mark. The entire smoker is well built and the water pan and wood fire box are constructed for many years of faithful service. With four meat racks, a BBQ aficionado can smoke just about anything you could imagine. I have since successfully smoked whole turkeys, hams (to add a smoky flavor), scallops, shrimp, fish, bratwurst, ribs, brisket, chicken, and of course my personal favorite, pork shoulder roast to produce THE BEST pulled pork sandwich. I have not yet tried it but I feel confident I could even cold smoke a slab of bacon, ham hocks or cheese in the unit if the door were to be left ajar a little with a flame low enough to just ignite the wood box, especially if you tried it in the winter when it's nice and cold out so the heat wouldn't build up in the box. This smoker is basically bullet-proof and it turns out savory slow cooked, melt in your mouth BBQ every time. It is also an economical propane user as I can smoke quite a few all day loads without necessitating a propane refill (5gal bottle). I've tried many other units; electric, charcoal, etc. THIS is the easiest, most successful and trouble free unit I've tried. I highly recommend this smoker!

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Great for smoking pork, beef, fish, poultry and more--all in the great outdoors--this gas smoker seals in smoke from your favorite hardwood chips for moist, tender meats, every time. Built as tight and stout as a brick smokehouse, the Smoke Hollow outdoor gas smoker from Outdoor Leisure Products brings out all of the mouthwatering flavors in pork tenderloin and beef brisket and more. Fish aficionados have plenty of room for halibut steaks or strips of sockeye thanks to the smoker's 3 cooking grids that, at approximately 16 by 14 inches, ensure plenty of elbow room between pieces so that heat flows steadily upward for even cooking top to bottom. Poultry people will enjoy smoking whole turkeys weighing up to 15 pounds with a cook time of roughly 45 minutes per pound. The cooking grids are perfect for chicken breasts and thighs, too. Not only do the 3 cooking grids offer plenty of space for spare ribs, baby backs, and prime rib for the whole gang, they're chrome-plated for easy cleaning after the party is through.
The Smoke Hollow is packed with plenty of versatile features for smoking a wide variety of fare with ease. Multiple adjustment levels let you smoke slowly for days or turn up the heat to quickly marbleize side dishes and entrées. A cast brass burner stands up to high temperatures and long cooks. And, the smoker's porcelain-coated wood chip box resists scorching and corrosion even under extreme heat from Pecan, Hickory, White Oak, Apple, Alder and Mesquite woodchips. The water pan is also porcelain-coated to defy corrosion through years of use and fore easy cleaning. The door's magnetic latching system prevents leaks, trapping heat at a consistent level for quality smoked foods. Fitting nicely into patio corners, campers, and even car trunks for hauling to the family reunion or tailgate party, the unit measures 34 by 16 by 14 inches. And, a push-button ignition system means easy starts every time. A solid temperature gauge offers accurate cooking temperatures for easy monitoring. Two deluxe side handles make transport to and from the beach, campground, truck, patio, or deck a breeze.Best of all, assembly is a snap with easy to follow instructions and clear labels on all parts.

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Bradley Smoke Generator with Adapter Review

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(More customer reviews)I got one of these to automate my smoking process.
As a quick set up, I mounted mine on a smoker/grill I already had that got little use.
Now it is my smoker for cold smoking Salmon and Chicken breasts.
It did get sticky once so far, and I had to take it apart and clean it up to make it work properly again.
If not for that, I would have given it 5 stars.
I got a large package of my favorite, Hickory, wood pucks for my runs with it.Bradley Hickory Bisquettes 120 pack
It goes 20 minutes and feeds a new disk onto the burner. I have a large pan that was a part of the original smoker/grill that catches the used puck so they can finish smoldering, if anything is left.
I find it very easy to load it for a nice 8 hour run and just look out now and then to see the smoke wafting away that tells me it's working.
The salmon I smoke in it comes out delicious!
I use the frozen salmon portions we get at our local Costco. They are flash frozen Atlantic salmon and individually sealed in vacuum packed plastic.
I've smoked cod, and yellowtail, as well.
The Cod I made some Smoked Fish Dip for a Family gathering at my Baby Sis' house and it got rave reviews. So did the 2 pounds of Smoked Almonds I did at the same time in the smoker.
(My "dip" came out more like a "Pate" though. But still, they loved it!)
So easy with the Bradley smoke generator!
I've had or built my own smokers for 40+ years, but this smoke generator is the cats meow.


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Bradley BCOLD Smoker Cold Smoke Adapter Review

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(More customer reviews)Cold smoker is a Bradley attachment that takes the place of cardboard boxes and many other configurations set up by Bradley Smoker users. Box is made from heavy steel and has convenient door for water tray. Connects well without much leaking to generator and cabinet. Included is a resistor that allows the generator to be disconnected from the cabinet when using the digital model. The hose (duct) could be a bit heavier. It is pretty fragile but does bend without any problem. You just need to be careful while bending or you'll kink it. Does not appear to be standard dryer vent hose. It's about 1/4" bigger to accommodate the end plates. I would give it five stars with a better duct.

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