I tried the Bradley for the first time two days ago and I'm pretty disappointed. Got it for free from someone cleaning out their storage shed. Can't get temps up above 219 F, even though it says it goes to 280 F. Smoke tends to smell like bitter creosote and food tastes like it too. Checking on the web, the low temps are a common complaint. Who sells a oven that can't reach its top temperature?! If I had actually bought it, it would be going back right now.
I'd mostly agree with your description sleebus. I purchased one to replace an old Big Chief for the purpose of doing cheese, salmon, and beef jerky. It does well on all of them because the required temperatures are so low anyway. The Bradley does not come up to temperature in a reasonable amount of time if you have cool/cold meat of any significant size in the cooker - the heating element is just too weak. Many guys do heat element mods just for that reason.
I am surprised at the creosote taste you are experiencing however. When the puck burner is working properly, the Bradley produces some of the best smoke I have experienced, and is perfect for delicately smoking cheese and fish.
Back on topic, I use a 4-rack OBS with a dual probe Auber PID, Mini Green Egg, GMG DC, Traeger Lil' Tex with Pellet Pro PID, gas grill with side burners and infrared. Still enjoy using my 3 decade old Big Chief for a few things because it is so simple
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Topic: What are your non-pellet grills / smokers / cooking devices? (Read 5197 times)