Capacity? How much fits in this smoker at one time? My husband loves to BBQ and am looking at this smoker, but want one that can do a few racks of ribs, a brisket and a pork shoulder at one time. Will this do it?Thanks! Capacity? How much fits in this smoker at one time? My husband loves to BBQ and am looking at this smoker, but want one that can do a few racks of ribs, a brisket and a pork shoulder at one time. ... » Read More Capacity? How much fits in this smoker at one time? My husband loves to BBQ and am looking at this smoker, but want one that can do a few racks of ribs, a brisket and a pork shoulder at one time. Will this do it?Thanks! « Show Less
81756
It'll fit but the more food you put in the longer it'll take. I just did two boston butts for pulled pork and it took 12 hours with the heating element on the highest setting the whole way. But it was excellent!
1872694
It would be a challenge to use a smoker box with this grill. It would have to be really small and sit on top of the grate, because the circular shield over the gas burner is a mere inch below the grate. The burner is an inch below that. There is no other place that I can see to put a smoker box. This of course would reduce your available cooking surface. We have a family of 4 and although the Element is smaller than your average gas grill, we find it is more than adequate as you can use just about every inch of the grate without cold spots, due to the double circular burners (like a bullseye). I have had this grill for a couple of months now - - it is the best I've EVER owned. I grill at least 4 to 5 times each week, even in the winter (2 to 3X), and as advertised, it really does heat up to about 500 degrees in less than 5 min. - AMAZING!! I just refilled my propane tank for the 1st time since I got it - we are saving so much gas! My family is thrilled that steaks and chops are seared perfectly and still pink and juicy inside - done in just a few minutes. My last grill was a Charbroil Infrared model - the latest new invention when I bought it. I had room to place a smoker box BELOW the grate, and I did so often, because that was the only way I could get a charbroiled flavor. The flames are completely shielded to prevent flare-ups, but that also eliminates nice sear marks on your food and a smoky flavor. I hated that grill. I highly recommend this grill, personally I would try a small smoker box in the middle of the grate (if you're not cooking for a crowd), and if that didn't work, buy a separate smoker.. . . . because I love this grill that much.
1369681
It's a gas smoker. You just adjust the gas from the knob on the front or adjust the vent on the top back side. I can pretty easily maintain 220-245 in mild weather. It's a little harder to keep it that low when it's really hot out though. Also you need to open the door every few hours to restock the wood chunks/chips.
1723618
You will have trouble smoking sausages at 160. I could not get the chips to smoke at that low a temperature. I called the company and they informed me that their smoker was built to operate at 225. You can get it to go higher but it will depend on the outside temp. This smoker is not insulated. I have smoked ribs, chicken, pork butt and brisket in it and it does well. For sausage smoking you would do better in looking for something else. My next smoker will probably be electric to allow lower smoking temperatures.
873340
If you use larger pieces of good quality charcoal, you should be able to smoke a large piece of meat without adding more charcoal. I have smoked for 15 hrs on one load of coal. Remember to only light your coals on the top of your pyramid and once the smoke is clear, shut your vents and coast to your temperature. As far as I know the only way to add coals is to remove the center grate but you should not need to. Good Luck
845222
You would be pushing it just a bit. I believe you may have to get an extra rack. It comes with 3. Four full size ribs won't fit on one rack. But maybe two briskets can fit on one rack? Ultimately it will work. Just may need the extra rack!
2231777
We smoked 8 large pork butts at one time in it, 2 on each shelf. We have had a 14 lb turkey on a rack and other items on 2 other racks, but had to take one rack out when doing that because of the height of the turkey. The racks are very well made. We have NO complaints about the smoker whatsoever and we did have complaints about a previous (non-Masterbuilt) one we owned.
244708
There are 4 racks in the smoker and they measure 18X36 roughly. You should get 15 leg quarters to each rack easy. As to cooking time i cook whole chickens in about 3 hours or less running the smoker at about 240-260. Your time should be less i would bet. I would think with 4 racks loaded with chicken figure minimum 2.5 hours.good luck, i hope they turn out great
1824246
As others have said, it does not get hot except if you put your hand over the smoke hole on top.You will be surprised as to the construction of this smoker. It is well worth it. If your serious about a smoker, then this is the one you want. You can get two racks of pork ribs on the two shelves. You can if you need, buy a third rack for the unit or you can get the newer model which is a larger version of this one. Base that on how many people your going to be feeding.
2231778
I have placed a 12lb turkey and a 10lb ham on one rack and it worked just fine. I don't see you over loading the racks while leaving air space around the meat for smoke. I hope you enjoy yours as much as me and my family has enjoyed ours.
701907
Thanks for the reply Sam. It looks as though we're going to pick a larger grill anyway...one that has three burners..the drawback is that we'll have to wheel it in and out of the space and then it will take up more room...however, the plus is that we can do indirect cooking on it and that's a big plus! It appears that the Weber Spirit is small enough and can be fitted with natural gas orifices.
1961081
I rarely have to cut something to cook it in this smoker. As long as the meat isn't larger than the grill it is sitting on the smoke gets on everything. I've only smoked on it 5 times or every weekend I've owned it + 6 on Thanksgiving in the morning. I plan to smoke a turkey at 6:00 am. All has come out well so far from tenderloin, ribs, brisket, chicken and turkey legs. Tomorrow's Turkey will be good.
669446
small chunks can be used...... even on high temp the smoker only reaches about 275* ,, you could grill but it will take a bit longer..
184649
I use it in my 22.5" Weber Smoky Mountain and it fits fine. It allows you to stand the rib racks upright (thereby avoiding having to open your smoker to flip the ribs). It's designed to hold 4 racks, but I still use it when I'm only smoking 2 racks...I just curl them around. Hope this info helps, even though it's a different model smoker. Enjoy!
1104605
Hey there! I still consider myself a beginner in this smoking arena, and still experimenting. But YES! The Bradley performs optimally. I haven't cooked salmon right yet, but on my tri-tip, brisket, and st louis spare ribs, the bark produced was MOUTH WATERING. If you are already an experienced smoker - and I am not - you will be able to produce great bark. I like the bisquette for the Bradley too. They do each burn for about 20-minutes as reported. Overall, a great experience. I will add I have the Weber Genesis propane grill. Weber makes an excellent product. So, it really boils down to personal preference, but the Bradley allows me to "set it and forget it" until it's time to eat!
1684177
Enough to make 2 cigarettes, IF you do not over stuff/tamp the tobacco to tightly to the point the injector gets stuck.... Hope that makes sense. If I fill the hopper to full I tend to tamp the tobacco to tightly, so I've learned to questimate the amount for 1 cigarette and only put enough for 1 and 1/2 or 2 max.
1232680
Jason, I've had a hard time getting it up to the desired smoking temp when it's cool & windy or just cool. I think one of the problems is that they only recommending using 12 or so starter coals. Yesterday I increased this number to 20 or so and that seemed to work better. I'll keep fooling with it and could see using up to half the coals in the chimney starter. And I've found that I need to have the top holes open more than the 5/16 they recommend. I'd say open them all the way up and then throttle them down. I also think it makes a big difference and significantly slows down the process if the meat isn't close to room temp to start. But I'll tell you, the more I use the device the more comfortable I feel with it. I'm having a retirement get together this coming Sat so started preparing for that this weekend. Using a rib rack I smoked 6 full racks of ribs on Sat and 6 more on Sun. I'd never have dreamed that 6 racks of ribs would fit on the Weber but they did. I baby sat the Sat batch pretty closely but once the Sunday batch was up to speed I only looked at about once/hour to stir the coals, add water & wood. We ate one last evening and it was good but will put the rest in the oven for 2 or 3 hours to get them more tender before serving. I hope that this (long) answer is of some help and encouragement. Dave McCartney, Marion, OH dkmcpa@yahoo.com