This might end up in the Fifth Wheel
Canadian Tire had these on sale this weekend. Bradley 2 Rack Electric Smoker I had always wanted a Bradley smoker ever since my uncle bought one and gave us a piece of the smoked brisket he made...
Forum Discussion
Morning!! I'm getting ready to zoom off to work, but will respond quickly since I'm a CHAT ADDICT.. lol
This is the large Camerons and it's a decent weight of stainless steel. The foot print is 15 x 11". It holds 3# of chicken wings just right. I bought quite a few shreds with it last Christmas and I don't remember the cost on that. The woodchips are not chips, but finely shredded wood chips. I've seen that variety of chips at a sporting goods store.
Here's a link... the price has come down since I got mine. LOVE THIS THING and it does not smoke up the kitchen. If it's belching lots of smoke you're either cooking too hot.. or you need to gently "tweak" the lid which is described in the instruction booklet. Mine barely lets out a little wisp of smoke which is quickly sucked up by the stove vent.
Here's an Amazon link to what I have - Camerons Table Top Smoker
Also there's a great wing video on youtube with Tony Neely smokin' up a "messa wings". But his video murders the cooking time. He says an hour and 45 min.. they'd be JERKY. I do 80 min at a nice med heat (which is about 375° inside the smoker) and things are done to perfection.
Off to work I go....
poof*
This is the large Camerons and it's a decent weight of stainless steel. The foot print is 15 x 11". It holds 3# of chicken wings just right. I bought quite a few shreds with it last Christmas and I don't remember the cost on that. The woodchips are not chips, but finely shredded wood chips. I've seen that variety of chips at a sporting goods store.
Here's a link... the price has come down since I got mine. LOVE THIS THING and it does not smoke up the kitchen. If it's belching lots of smoke you're either cooking too hot.. or you need to gently "tweak" the lid which is described in the instruction booklet. Mine barely lets out a little wisp of smoke which is quickly sucked up by the stove vent.
Here's an Amazon link to what I have - Camerons Table Top Smoker
Also there's a great wing video on youtube with Tony Neely smokin' up a "messa wings". But his video murders the cooking time. He says an hour and 45 min.. they'd be JERKY. I do 80 min at a nice med heat (which is about 375° inside the smoker) and things are done to perfection.
Off to work I go....
poof*
