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Bradley Smoker

Original Bradley Smoker BS611 4-Rack Natural Draft Vertical Electric Smoker

Based on 1,161 reviews
Condition: New
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$469.99

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Availability: In Stock.
Fulfilled by Solo Star Sales
Arrives Saturday, Nov 21
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At a glance

Condition
New
Style
Smoker
Model
BS611
Dimensions
19"D x 24"W x 35"H
Weight
52 lb
Color
Black
Power Source
electric
In the box
Smoker
Warranty
Comes with Manufacturer Warranty.

Features 5

  • 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
  • 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
  • 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
  • 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

Description

This Original Bradley Smoker natural draft electric smoker is the perfect smoker for those who want to enjoy delicious smoked foods, but don't have the time to tend to a live fire for hours on end. It offers generous cooking space spread over 4 different cooking grates - more than enough space to cook for a party of 8 or more! The insulated double-wall construction makes this electric smoker 10 times more efficient than leading smokers when filled with Bradley Smokers bisquettes - meaning you can fill the box just once, compared to refilling it 10+ times, and still get the same amount of smoke. With the Bradley Smoker smokebox, you can enjoy up to 9 hours of smoke before needing to refill, which translates to more time spent with friends, family, and guests. This BBQ smoker is everything you need! Measures 19 by 22 by 35 inches and 24 inches wide with generator attached. Cooking area measures 4 by 11 by 13 inches. Compatible with the cold smoke generator adapter

Specs 20

Brand Bradley Smoker
Model Name BS611
Power Source electric
Color Black
Outer Material Stainless Steel
Item Weight 52 pounds
Product Dimensions 19"D x 24"W x 35"H
Fuel Type Electric

Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Saturday, Nov 21

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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Top Amazon Reviews

Nice product. Works great with a little experience under your belt.
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
Great Smoker and Great for Use By the Blind
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
Fantastic smoker, only a few minor issues.
I did a fair bit of research on smokers before my purchase. I narrowed it to this one versus the Traeger Lil'Tex/Junior. I decide to go with this one due to price, cooking area and clearance. Traeger needed 12" on sides and back to avoid damaging the house siding. I think this is mainly due to the Traeger being capable of reaching a much higher temperature. The dimensions of it just didn't work in my space as well. Cooking area on the lil'tex was 418 sq. in. and the Bradely is 572 sq. in. Price was $699 for the lil'tex and under $300 for the Bradley. The Bradley is not made for higher temp cooking, plus the thick sides prevent the exterior for getting hot. Pros Great cooking area Price Clearance around sides of unit Footprint is very small Cleans pretty easy as shelves, drip pan, water bowl, and tray all go in the dishwasher when I'm done cooking. Cons Availability of bisquettes not always great. For example, I never find them locally where with Traeger you can get them. Also, not always available online. I think the unit cost for the Bradley wood is slightly higher than the Traeger pellets based on run time, especially if using Traeger at low heat. The exhaust vent on top of unit gets pretty junked up with smoke and grease residue and is not the easiest to clean/operate when cold. (sticks a bunch) I think the wispy smoke paint on the front is kind of silly. Straight black would have been ok. Depends The unit is not made for high temperature cooking. I use my grill for anything that needs above 250F. This is not a negative for me, but don't expect this unit to get super hot. Overall I am very pleased. ... show more
Reviewed in the United States on January 29, 2013 by ScubaSommelier
First impressions are overall very good. Operation is simple
Review Image by E-Dub
IMPORTANT TIP! SAVE THE PACKAGING! First impressions are overall very good. Operation is simple, food is delicious. We have tried several different methods, and both cold & hot smoking. All have turned out well, and no particular method or recipe seemed "better" than others, just different. The buisquetes are kinda pricey, especially when you see how MANY it takes to do a long smoke on a lot of meat ... so bear that in mind. Now, the IMPORTANT TIP: People mentioned having trouble holding temp, and we experienced this also, spec ially if you are opening the door often to change the water (and dispose of burnt bisquettes) or check the cook. TAKE THE "styrofoam tower" that the smoker comes packed in ... LEAVE IT ALL TAPED TOGETHER ... slide it down over the smoker, so it rests on the smoke generator as in the attached pic. Voila! You can now easily reach & hold temp. SO GLAD I didn't trash that packaging. Obviously this is NOT something you should do if you are going to leave the smoker unattended, and I am SURE it would not be "UL-approved" ... so TRY THIS AT YOUR OWN RISK. (But it worked just fine for me.) Good luck and enjoy the barbecue! ... show more
Reviewed in the United States on August 27, 2016 by E-Dub
Great smoke box and feeder, terrible heater
First of all, thanks to inadequate packaging, it wasn't until the THIRD shipment that I had a usable smoker. Even the third one was caved (dented) in a corner but by that time I just couldn't take another unpack-repack-return. Even so, it was missing one of the power cords. Amazon couldn't help, other than ship me an entire (fourth) smoker -UGH! They recommended I call Bradley - and I did - and they overnighted a cord. Thanks Bradley. Now for the smoker: I've smoked for about 10 years with a cheap Masterbuilt electric smoker that finally gave up the ghost. I wanted to try the Bradley for the convenience and controllability of the Bradley wood biscuits. Everything is fine and dandy - except for the fatal flaw which I'll get to in a moment. The rack system, drip tray, water reservoir, door seals, temp gauge are all excellent. I throw the racks in the Miele dish washer on "Pots and Pans" setting after a smoke and they come out shiny and clean again. Now for the fatal flaw, the heater. It's the worst, cheapest possible design that I can imagine. In warm weather it's not even adequate. In cold or freezing weather, it's unusable and unsafe. Chicken wings, which should take under two hours, takes 4. Babybacks took 8 hours. Even thin fish fillets take waaaaay too long. The smoker eventually warms up to cooking temperature, but place the meat in the smoker and the temperature will not recover for hours. This is a common complaint with this smoker, but never have I seen any reviewer mention that it's a HEALTH RISK. 40-180 degrees is the danger zone for meats, and I fear if the meat - especially poultry - sits for hours at 100-150 while the smoker struggles to heat up.... well that's a problem. Not just a cooking problem, but a health risk. To solve the problem, I had to spend well over $200 for an add-on PID temperature controller, wire, and second 500W heating element. NOW, it finally works as I thought it should have/would have out of the box. SUMMARY: Plan to spend a lot more than what this thing cost for a smoker that does what you want and need it to do. ... show more
Reviewed in the United States on December 14, 2018 by WillR
Great smoker
Very nice smoker. Easy to load wood disks and easy to operate.
Reviewed in the United States on September 1, 2026 by Robert Davison
Bradley is the only smoker to buy and here's my reason why.
My first smoker was a Masterbuilt that I bought at Home Depot. It was the nicer $400 electrical unit and for the first smoke it did very well. Unfortunately the Masterbuilt on the second smoke failed. The internal temp probe failed and the unit wouldn't temp up beyond 200 degrees. Home Depot was awesome and let me return the unit, no questions asked. That's when I decided to research and buy the Bradley from Amazon. And man am I glad I did. This is an incredible unit without all the bells and whistles. I found out that I don't need a front window, internal temp probe, or bluetooth, that is just a bunch of crap that has a potential of failing. The Bradley is a simple unit that self feeds the flavor pucks every 20 min, so there is no tending wood chips. The only thing I recommend is to check the water level in the bowl every 3-4 hours to make sure there is still water in it. You don't want the wood pucks to burn in the bowl. I have used this unit 7 times and it has created some amazing meals. So far I have used Applewood and Pecan pucks in the unit and both leave an incredible flavor in the meat. I use the "Supreme Home Cook Wireless Oven and Grill Digital Long Range Meat Thermometer with Timer"Supreme Home Cook Wireless Oven and Grill Digital Long Range Meat Thermometer with Timer with the Bradley and it has worked fantastic. I love the preconfigured meat and temp selections on this unit and the price is right! In closing, the Bradley is a great reliable unit and in my opinion, I would recommend these to anyone looking for a decent smoker at a reasonable price. Bradley makes a couple of different versions, ones that are bigger and can set manual temps but if you don't smoke 6 turkeys at a time, this small unit will hold temps and work perfectly fine. ... show more
Reviewed in the United States on July 30, 2016 by Shaun
Outstanding smoker!!
I have read about the Bradley smokers and just could not decide if I wanted to switch from wood or gas-fired smokers. I retired my old bullet smoker which really was not that great and after hearing a great review about the Bradley I decided to purchase it. I should mention one of my major concerns was the fact I would have to use the Bradley biscuits. You know maybe it does cost more, but I do not regret the decision at all even if I do have to use their biscuits. In fact I have done more meats at once in this smoker than I have ever done. The build quality of the smoker is excellent. THe door fit perfectly, all components are well designed and the packaging was perfect. THe resulting meat smoked was just great. I have done pork ribbs, brisket, chicken, and a pork butt. In summary, I believe this is the best smoker I have owned based on my limited number of smokers owned. THe things I like is ease of setup, no mess, easy cleanup, and great results. I should also mention the support from Bradley is outstanding. One thing you might want to purchase is a set of aluminium biscuits because I found that the last two biscuits do not always get ejected fully onto the burner. ... show more
Reviewed in the United States on August 6, 2012 by Scott_H
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