Getting ready for the Smoking Season

We really like smoked meat (and cheese, lets not forget that). In past we used an inexpensive offset smoker but found that to require too much attention and difficult to control either the temperature or smoke well.

So, we just upgraded to a Bradley Smoker.

It is a nice compact, electrical unit.

The smoking chamber is insulated and the temperature and smoking is digitally controlled.

You can set the number of hours of smoke you want and the wood disks are fed automatically. You set the temperature and time separately and you can choose to only use the smoker (think cheese).

It has 4 racks. While there is a 6 rack unit, the smaller unit might be better at heating with just a limited electrical heater.

Here is a picture of the insides. I likely will not look this good again but wow is it shiny now.

You can see the ramp that the wood disks are pushed into the chamber along at the bottom. It has its own heater in the last segment to cause them to smoke and, when they are done, the next disk pushes the remains into the water bowl beneath it.

You can see that the racks are actually bowl shaped as are the jerky racks so you can invert the jerky racks and end up with two at each level when you are doing thin strips.

Wish us luck.