Now that was a very good evaluation and product recommendation. I think that having tried just about every type of smoker around this might be just the ticket for achieving first class results.
A nicely done and informative review. Bradley makes a nice smoker. But I just can't fall in love with those Proprietary Pucks! When they licence a third party manufacturer, to sell at better price, Bradley will overtake Masterbuilt as the #1 Selling Electric Smoker in North America!...JJ
Thank you for this great review. I am in doubt between the Bradley 4 rack digital and the P10 pro. I will be mainly using it to smoke whole briskets (Montreal smoked meat) and occasionally smoking turkey and pastrami. Which one of the two Bradley models do you think is most suitable?
Both will do the job. The problem is that fitting a whole brisket in either is tough. The P10 is definitely bigger and will take a small to medium brisket. You would likely have to cut it for the digital smoker. The P10 has better temperature control and smokes at lower outside temperatures. The digital is a lot cheaper.
With previous Bradley smoker(not insulated) it could not come up to temperature if outside temperature was 65 deg or less and worst so if windy. Question us will it do a proper cook at outside temperatures of -9-10degC or 15 deg F ??
Nice review but no one has them to sell. My guess is they didn't can't make enough for the demand. I want to upgrade from my old Bradley digital smoker... Maybe someday they'll make one for me.
Enjoyed your coverage. I have an older digital four rack. I live in canada and minus 20 is common. Tough time heating up in those temps. I installed the 900W and that helps some what. My question is why didn’t you cover cold smoking. I have the cold smoker adapter for my digital and it works well. Of course in winter it’s not an issue. Hopefully you shouldn’t have to add ice to a $900 smoker. How do you set it up for cold smoke? Just turn the heating element off? Thanks
I've followed this smoker for a while, and one of the complaints about it, is that it can't cold smoke. I can't see why you can't just use a pellet tube and smoke that way.
This needs a few improvements. 1. Ditch the pucks and switch to auger fed pellets at low temp for smoke. Pellets are also inexpensive and more accessible. 2. Add WiFi and a simple app to remotely monitor/adjust temps. 3. What about a higher wattage version? Obviously a higher amp circuit would be needed. 20-30a? Higher temps. Faster warm ups and recovery. 4. Split doors between the cooking area and water pan area to minimize heat loss. 5. I haven’t seen the internal dimensions yet. Looks a little narrow. It should be wide enough to handle a trimmed packer brisket or full slab of ribs with a little room to spare. 6. Flatten out the shelves. You’re losing a couple horizontal inches of width with them being sunken. What about ditching electric all together and using a dual auger pellet system? One for heat and one for smoke. I love pellet systems in a vertical box for two reasons. It’s ability to hold temp and make adjustments quickly. The other is that you don’t need special electrical outlets. One thing a single auger pellet system sucks at is producing smoke. Hence the second smaller low temp pellet feed.
The main point you miss is that I have never found a pellet smoker that reliably offers steady temperature control at the lower temperatures required for cured sausages and jerky. I have a top of the line pellet smoker that I love but it does not fill the purpose the Bradley does.
Great review- Enough so that I bought the unit, 1 thing that I have ran into (specific to maintenance) is the drip pan on the unit- The smoke & burnt pucks have really taken a kicking to the painted finish on the 2 pieces. I am wondering if you ran into this & how & if you managed this issue on the P10?
I assume your referring to the plate over the drip pans and the cover over the puck cavity. There is no way to keep these pristine. I just wash them well after each cook and live with the discoloration.
As with most smokers, the parts do get discoloured, and coated. It does no harm to the smoking taste as long as you keep it clean of major debris and grease.
The deal breaker for me are the proprietary smoke pucks! They are to expensive and to limiting on options for wood variety! My neighbor had a Bradley smoker and was spending well over $300 a year on pucks! After he got a pellet smoker that amount was cut by 3/4, as a bag of pellets was lasting him 2 times longer than a box of Bradley Pucks at half the price. So based on his experience doing a great deal of smoking he was paying for the smoker every year and a half just in smoke fuel!!! With the pellet smoker I have I can smoke cold or hot and can set any temp I choose (as long as it is higher than ambient) and it will hold that temp to within 1 degree + or - day in and day out it is electric, runs on 220 V and can achieve temperatures of 400 F with no problem! It can go higher than that, but I have my PID set to limit the maximum setting to 400. It has 6 times the capacity of your Bradley, the only caveat is that I built it myself as I was not happy with any of the available electric options.
I had the digital for years when I started and I did have to clean sawdust out but not as often with the P10. However, if you are referring to the used pucks in the bowl beneath the puck burner, it is a larger tray than the bowl the digital uses. I empty it after or 8 pucks are burnt with no problem.
What's the lowest temp setting on the bradley p10? I make lots of candied salmon and I like to cook it at 120f. Anything over 140f and the fat cooks out of it. I guess I can open the vent and crack the door if need be but hoping not to.
I can do cheese in it with just the smoker running in the winter. There is about a 10 C increase in temperature over ambient with just the smoker running. In warmer temperatures, I still smoke cheese by putting a try of ice over and under the cheese to keep it cool. It is important to monitor the temperature and add more ice as necessary.
It won't start up at under -10 C (14 F). However, I have smoked at -20 C (-4 C) by putting trays of boiling water in it to raise the temperature in the chamber. It came up to temperature fine and held it.
After having this for 18 months how is it's operation? Is it still working as when you first got it? Looking at upgrading to one as I smoke lots of bacon and need to be able to do it year round. The old analog 4 rack just can't handle days below -10c to maintain the desired temp.
Yes, it works the same. However, it will not work at really cold temperatures. The unit is set not to start up at very low temperatures. However, I have put a large pot of hot water in it to raise the internal temperature and got it to start up.
@@davidfarrell4297 I was already aware of that unfortunate flaw, but there is always a way around something like that. I'm glad to hear the investment into one will be worth it on my end. Thanks for the info
@@TestTubeBaby666 The unit does great work on my sausages but does have the strange quirks I point out in the video. However, the stable temperature control really helps with bacon and sausage.
Have a quick question for you on that unit. I have a Bradley that’s probably about six years old now and I don’t use it much because it struggles to even get up to temperature. I tried again just last week after not using it for a couple years doing some smoked chicken legs and the temperature gage of the oven was reading 30° F cooler than what was program and would not get up there. I live in Southern California so cold weather is not a problem. It’s the 500 W heating element just doesn’t seem to be able to get there. I know you can replace the element with a 900 W aftermarket and the wiring and all that stuff but that seems like a headache and a hassle to me. How is this one at getting to temperature and staying there? I know it’s 1000 white unit so I would be hopeful that it would be great at doing so.
I assume you have the digital unit. I had one for years and you have to realize a couple of things. First, it is a cold smoker. You can't consistently cook over about 275 F. Second, a 25 to 30 swing from set temperature is normal. If you don't believe me, put a remote thermometer in your oven and you'll see swings of at least that much in most home ovens. Third, the guage that comes with almost every smoker and barbeque I have bought are dismally inaccurate. Spend a couple of bucks and get a remote thermometer. Then set your smoker to 230 F. Let it run for an hour. You are looking for the average temperature of the remote thermometer. If the average is 10 degrees above or below the set temperature, set it 10 degrees higher or lower for future cooks and realize that it will swing at least 20 degrees around that average. That is not a problem for cooking and is quite normal.
@@OldfatguyCa That makes sense and actually my smokers I guess is old enough that it didn’t even come with the temperature gage on the door like I see other Bradleys have but I have a new Meater temperature gauge that I can put in there and run that test. I didn’t even think that the control unit temperature gauge may be wrong. So that makes sense. I even remember getting an error when for setting it up to use the summer and had to clean the ports that the wire goes in for the temperature gage to the Smoker unit. I was grilling chicken legs and it was supposed to get to 190 and my smoker wouldn’t get above 160
@@jetman101us If your unit won't get over 190 F there is a problem with the unit. I would put a new heat element in. Run the test and see if it is the control sensor or the unit needs a new element. If the unit is that old, the heat elements do wear out over time.
@@OldfatguyCa I’m running your test right now that you suggested and it’s almost at 230 and I just started it about 10 minutes ago so it’s just the unreliable thermostat on the brains
You can order a new thermostat but if it is a consistent variation, you don't need one. I hope your able to get it to work better. It really sucks that manufacturers don't use better thermostats. However, the upscale P10 does have a high quality thermostat and keeps deadly accurate temperatures. For hundreds of dollars more, it better!
Great video! Can you do chicken on the Bradley? Can you smoke it in the Bradley then finish it in the oven to crisp up the skin?? Also love the hat! What kind is it? Thanks
The final in an email chain of disappointment with Bradley After applying a lubricant/rust dissolver to the screw I was unable to remove it. The screw slots gave out. Now the screw head must be ground off. At this point I do not have enough screws to fully reassemble the bisquette heater. When I spoke to Olev and asked him what the dimensions were for those screws his answer was that he would have to research that for me, and he would let me know. I have not heard from him. The local big box and hardware stores carry nothing identical. The choices there are either slightly too large or too small, and in that small size only Imperial is available here. I think the dimensions must be Metric and I need those dimensions in order to purchase replacements online. I am going to order stainless steel screws and replace all the rusted screws in the P10, which is almost all of them. Please, at least give me the correct screw dimensions. In the picture below you can see that the bracket holding the heating wires is badly corroded. I understand you will not replace the entire heater assembly, but would you at least replace that part? I am going to fully disassemble the bisquette heater, grind off all the rust, and repaint it with a heat tolerant rust resistant coating. I’m also going to examine the drip pan to try and understand how drippings got inside that heater in the first place since it is unreasonable to have to disassemble that part of the P10 to clean up what should not be there. That concludes my request for help, and my information for you regarding repair of this unit. MESSAGE FROM A VERY DISSAPOINTED CUSTOMER I have used Bradley smokers for over 40 years. My first was an aluminum model that eventually had to be replaced. I’ve purchased several to give as gifts to others. I am as loyal and long term a customer as Bradley could hope to have. The treatment I have received from support has been unpleasant. I’ve been accused of mistreating my P10 by support, then later had Olev confirm the screws were a bad choice that will be replaced. Now I’ve been accused of not properly caring for my P10 because I did not disassemble the heater to clean it. That procedure is not called for in your manual and should not be needed. I will never again purchase a product from Bradley. Not because my P10 has problems, but because Bradley support tries to blame the product problems on me, and refuses to acknowledge and replace that which is faulty. My entire interaction with Bradley has been fully documented in pictures and email. Take a moment to examine my UA-cam page and the videos I have there. They are detailed and have good reviews. I will be adding a detailed review of my experience with the P10, showing the rust throughout, the magnets sticking to what is claimed to be stainless steel, and the emails from support trying to blame me for those defects. Although my videos only get a up to 40,000 views, there is not much on UA-cam discussing the P10, so I expect my video will be easy to find if people research the P10 prior to purchase. Because you are not going to correct the deficiencies in your product I am going to alert prospective customers to them. Most disturbing to me is that Bradley intends to keep shipping P10s with steel screws until November when the first run of P10s with stainless screws is expected. Are you planning to send everyone a set of new screws and tell them to replace them. Such would be a good policy for those of us who already have our P10s, but shipping out units with steel screws when you could easily procure and replace the screws in your inventory units is just unethical. Like rust, the rot in a company comes from the top and works its way in. It saddens me that Wade Bradley has so little interest in his customers that he has chosen not to engage with me when I asked courteously that he do so. Leaders who shield themselves from disappointed customers, hide behind low tier technical support and refuse to acknowledge product deficiencies eventually pay the price. Word gets out, sales drop off and they no long have a company to lead. Good luck Wade, that is where you are taking Bradley. Bendrix Bailey Bendrix Bailey - UA-cam
My guiding service - lots of client contact Northeast Woodlands Guiding
You can hot smoke but if you want to cold smoke for Lox or similar, you have to do it in cold enough weather to offset the heat from the smoke generator or add enough ice to the chamber to keep the temperature down. You could also use a tube smoke generator with pellets.
Lost me at proprietary pucks. Great review though. Thank you. There is something to be said about longevity. I don't mind spending good money on a well built product. I cannot abide a proprietary fuel if even the smallest chance is there the company wont be around to outlast the life of the machine.
Horrible product, terrible design and cheap parts for an expensive price: 1) briquettes get caught in the feeder every other round because of a cheap low power motor. That should have been upgraded to a stronger one before it even made market. 2) called customer service and they refused to talk to me because it was a “new product” one year after its release: Lmao. Instead they told me to write an email which received no response. 3) No ability to cold smoke in this product because of faulty design: the briquette burner is inside the oven compartment raising the temp well above 30C which is the max temp for cold smoking. This seems to be designed by amateurs who never actually tested it before it’s release.
A nice detailed review....
I've not used a smoker so I found your video real interesting and learned so much, thanks....👍
Well done! I’m interested in one of these and your review was informative and amusing. Keep up the good work.
Now that was a very good evaluation and product recommendation. I think that having tried just about every type of smoker around this might be just the ticket for achieving first class results.
Great review, much appreciated
Your comments on the controller are well warranted! New Controllers could easily overcome those shortfalls. It might be price point sensitive issue.
This video was just incredible! You covered everything perfectly! Thanks for the honest review this helped so much!
I realize it is kinda off topic but do anybody know a good website to stream newly released movies online?
@@enzodavion6328 That would be illegal.
@Enzo Davion i would suggest FlixZone. You can find it by googling :)
@Enzo Davion lately I have been using FlixZone. You can find it by googling =)
@Enzo Davion try Flixzone. You can find it on google =)
Fantastic Review.
Thanks for the info
I want to use it for cold smoked salmon aswell. Do u need the cold smoke attachment or is that for the older type of bradley?
A nicely done and informative review. Bradley makes a nice smoker. But I just can't fall in love with those Proprietary Pucks! When they licence a third party manufacturer, to sell at better price, Bradley will overtake Masterbuilt as the #1 Selling Electric Smoker in North America!...JJ
Hi, a great review. Thank you. please advise if you have any books or methods of using the P10 for hot and cold smoking. Cheers from Oz. Frank
Nice review THANKS!!
Thank you!
Thank you for this great review. I am in doubt between the Bradley 4 rack digital and the P10 pro. I will be mainly using it to smoke whole briskets (Montreal smoked meat) and occasionally smoking turkey and pastrami. Which one of the two Bradley models do you think is most suitable?
Both will do the job. The problem is that fitting a whole brisket in either is tough. The P10 is definitely bigger and will take a small to medium brisket. You would likely have to cut it for the digital smoker.
The P10 has better temperature control and smokes at lower outside temperatures. The digital is a lot cheaper.
With previous Bradley smoker(not insulated) it could not come up to temperature if outside temperature was 65 deg or less and worst so if windy. Question us will it do a proper cook at outside temperatures of -9-10degC or 15 deg F ??
Nice review but no one has them to sell. My guess is they didn't can't make enough for the demand. I want to upgrade from my old Bradley digital smoker... Maybe someday they'll make one for me.
Enjoyed your coverage. I have an older digital four rack. I live in canada and minus 20 is common. Tough time heating up in those temps. I installed the 900W and that helps some what. My question is why didn’t you cover cold smoking. I have the cold smoker adapter for my digital and it works well. Of course in winter it’s not an issue. Hopefully you shouldn’t have to add ice to a $900 smoker. How do you set it up for cold smoke? Just turn the heating element off? Thanks
I've followed this smoker for a while, and one of the complaints about it, is that it can't cold smoke. I can't see why you can't just use a pellet tube and smoke that way.
This needs a few improvements.
1. Ditch the pucks and switch to auger fed pellets at low temp for smoke. Pellets are also inexpensive and more accessible.
2. Add WiFi and a simple app to remotely monitor/adjust temps.
3. What about a higher wattage version? Obviously a higher amp circuit would be needed. 20-30a? Higher temps. Faster warm ups and recovery.
4. Split doors between the cooking area and water pan area to minimize heat loss.
5. I haven’t seen the internal dimensions yet. Looks a little narrow. It should be wide enough to handle a trimmed packer brisket or full slab of ribs with a little room to spare.
6. Flatten out the shelves. You’re losing a couple horizontal inches of width with them being sunken.
What about ditching electric all together and using a dual auger pellet system? One for heat and one for smoke. I love pellet systems in a vertical box for two reasons. It’s ability to hold temp and make adjustments quickly. The other is that you don’t need special electrical outlets. One thing a single auger pellet system sucks at is producing smoke. Hence the second smaller low temp pellet feed.
The main point you miss is that I have never found a pellet smoker that reliably offers steady temperature control at the lower temperatures required for cured sausages and jerky. I have a top of the line pellet smoker that I love but it does not fill the purpose the Bradley does.
Great review- Enough so that I bought the unit, 1 thing that I have ran into (specific to maintenance) is the drip pan on the unit- The smoke & burnt pucks have really taken a kicking to the painted finish on the 2 pieces. I am wondering if you ran into this & how & if you managed this issue on the P10?
I assume your referring to the plate over the drip pans and the cover over the puck cavity. There is no way to keep these pristine. I just wash them well after each cook and live with the discoloration.
As with most smokers, the parts do get discoloured, and coated. It does no harm to the smoking taste as long as you keep it clean of major debris and grease.
The deal breaker for me are the proprietary smoke pucks! They are to expensive and to limiting on options for wood variety! My neighbor had a Bradley smoker and was spending well over $300 a year on pucks! After he got a pellet smoker that amount was cut by 3/4, as a bag of pellets was lasting him 2 times longer than a box of Bradley Pucks at half the price. So based on his experience doing a great deal of smoking he was paying for the smoker every year and a half just in smoke fuel!!! With the pellet smoker I have I can smoke cold or hot and can set any temp I choose (as long as it is higher than ambient) and it will hold that temp to within 1 degree + or - day in and day out it is electric, runs on 220 V and can achieve temperatures of 400 F with no problem! It can go higher than that, but I have my PID set to limit the maximum setting to 400. It has 6 times the capacity of your Bradley, the only caveat is that I built it myself as I was not happy with any of the available electric options.
How often do you need to clean out the used pucks? I have the digital model and pucks jam up fairly often.
I had the digital for years when I started and I did have to clean sawdust out but not as often with the P10. However, if you are referring to the used pucks in the bowl beneath the puck burner, it is a larger tray than the bowl the digital uses. I empty it after or 8 pucks are burnt with no problem.
What's the lowest temp setting on the bradley p10? I make lots of candied salmon and I like to cook it at 120f. Anything over 140f and the fat cooks out of it. I guess I can open the vent and crack the door if need be but hoping not to.
It goes down to 30 C (86 F) if you turn the heat controls on. It will cook at 120 F no problem.
Great review, I would like to know how well it smokes cheese because it does not look like you could attach their cold smoker accessory to it.
I can do cheese in it with just the smoker running in the winter. There is about a 10 C increase in temperature over ambient with just the smoker running. In warmer temperatures, I still smoke cheese by putting a try of ice over and under the cheese to keep it cool. It is important to monitor the temperature and add more ice as necessary.
@@OldfatguyCa Thanks for the fast reply.
Good review, just wondering how it will work at ‐20
It won't start up at under -10 C (14 F). However, I have smoked at -20 C (-4 C) by putting trays of boiling water in it to raise the temperature in the chamber. It came up to temperature fine and held it.
After having this for 18 months how is it's operation? Is it still working as when you first got it? Looking at upgrading to one as I smoke lots of bacon and need to be able to do it year round. The old analog 4 rack just can't handle days below -10c to maintain the desired temp.
Yes, it works the same. However, it will not work at really cold temperatures. The unit is set not to start up at very low temperatures. However, I have put a large pot of hot water in it to raise the internal temperature and got it to start up.
@@davidfarrell4297 I was already aware of that unfortunate flaw, but there is always a way around something like that. I'm glad to hear the investment into one will be worth it on my end. Thanks for the info
@@TestTubeBaby666 The unit does great work on my sausages but does have the strange quirks I point out in the video. However, the stable temperature control really helps with bacon and sausage.
Have a quick question for you on that unit. I have a Bradley that’s probably about six years old now and I don’t use it much because it struggles to even get up to temperature. I tried again just last week after not using it for a couple years doing some smoked chicken legs and the temperature gage of the oven was reading 30° F cooler than what was program and would not get up there. I live in Southern California so cold weather is not a problem. It’s the 500 W heating element just doesn’t seem to be able to get there. I know you can replace the element with a 900 W aftermarket and the wiring and all that stuff but that seems like a headache and a hassle to me. How is this one at getting to temperature and staying there? I know it’s 1000 white unit so I would be hopeful that it would be great at doing so.
I assume you have the digital unit. I had one for years and you have to realize a couple of things. First, it is a cold smoker. You can't consistently cook over about 275 F. Second, a 25 to 30 swing from set temperature is normal. If you don't believe me, put a remote thermometer in your oven and you'll see swings of at least that much in most home ovens. Third, the guage that comes with almost every smoker and barbeque I have bought are dismally inaccurate. Spend a couple of bucks and get a remote thermometer. Then set your smoker to 230 F. Let it run for an hour. You are looking for the average temperature of the remote thermometer. If the average is 10 degrees above or below the set temperature, set it 10 degrees higher or lower for future cooks and realize that it will swing at least 20 degrees around that average. That is not a problem for cooking and is quite normal.
@@OldfatguyCa That makes sense and actually my smokers I guess is old enough that it didn’t even come with the temperature gage on the door like I see other Bradleys have but I have a new Meater temperature gauge that I can put in there and run that test. I didn’t even think that the control unit temperature gauge may be wrong. So that makes sense. I even remember getting an error when for setting it up to use the summer and had to clean the ports that the wire goes in for the temperature gage to the Smoker unit. I was grilling chicken legs and it was supposed to get to 190 and my smoker wouldn’t get above 160
@@jetman101us If your unit won't get over 190 F there is a problem with the unit. I would put a new heat element in. Run the test and see if it is the control sensor or the unit needs a new element. If the unit is that old, the heat elements do wear out over time.
@@OldfatguyCa I’m running your test right now that you suggested and it’s almost at 230 and I just started it about 10 minutes ago so it’s just the unreliable thermostat on the brains
You can order a new thermostat but if it is a consistent variation, you don't need one. I hope your able to get it to work better. It really sucks that manufacturers don't use better thermostats. However, the upscale P10 does have a high quality thermostat and keeps deadly accurate temperatures. For hundreds of dollars more, it better!
Great video! Can you do chicken on the Bradley? Can you smoke it in the Bradley then finish it in the oven to crisp up the skin??
Also love the hat! What kind is it? Thanks
The final in an email chain of disappointment with Bradley
After applying a lubricant/rust dissolver to the screw I was unable to remove it. The screw slots gave out. Now the screw head must be ground off. At this point I do not have enough screws to fully reassemble the bisquette heater.
When I spoke to Olev and asked him what the dimensions were for those screws his answer was that he would have to research that for me, and he would let me know. I have not heard from him. The local big box and hardware stores carry nothing identical. The choices there are either slightly too large or too small, and in that small size only Imperial is available here. I think the dimensions must be Metric and I need those dimensions in order to purchase replacements online.
I am going to order stainless steel screws and replace all the rusted screws in the P10, which is almost all of them. Please, at least give me the correct screw dimensions.
In the picture below you can see that the bracket holding the heating wires is badly corroded. I understand you will not replace the entire heater assembly, but would you at least replace that part?
I am going to fully disassemble the bisquette heater, grind off all the rust, and repaint it with a heat tolerant rust resistant coating. I’m also going to examine the drip pan to try and understand how drippings got inside that heater in the first place since it is unreasonable to have to disassemble that part of the P10 to clean up what should not be there.
That concludes my request for help, and my information for you regarding repair of this unit.
MESSAGE FROM A VERY DISSAPOINTED CUSTOMER
I have used Bradley smokers for over 40 years. My first was an aluminum model that eventually had to be replaced. I’ve purchased several to give as gifts to others. I am as loyal and long term a customer as Bradley could hope to have.
The treatment I have received from support has been unpleasant. I’ve been accused of mistreating my P10 by support, then later had Olev confirm the screws were a bad choice that will be replaced. Now I’ve been accused of not properly caring for my P10 because I did not disassemble the heater to clean it. That procedure is not called for in your manual and should not be needed.
I will never again purchase a product from Bradley. Not because my P10 has problems, but because Bradley support tries to blame the product problems on me, and refuses to acknowledge and replace that which is faulty.
My entire interaction with Bradley has been fully documented in pictures and email. Take a moment to examine my UA-cam page and the videos I have there. They are detailed and have good reviews. I will be adding a detailed review of my experience with the P10, showing the rust throughout, the magnets sticking to what is claimed to be stainless steel, and the emails from support trying to blame me for those defects. Although my videos only get a up to 40,000 views, there is not much on UA-cam discussing the P10, so I expect my video will be easy to find if people research the P10 prior to purchase.
Because you are not going to correct the deficiencies in your product I am going to alert prospective customers to them. Most disturbing to me is that Bradley intends to keep shipping P10s with steel screws until November when the first run of P10s with stainless screws is expected. Are you planning to send everyone a set of new screws and tell them to replace them. Such would be a good policy for those of us who already have our P10s, but shipping out units with steel screws when you could easily procure and replace the screws in your inventory units is just unethical.
Like rust, the rot in a company comes from the top and works its way in. It saddens me that Wade Bradley has so little interest in his customers that he has chosen not to engage with me when I asked courteously that he do so. Leaders who shield themselves from disappointed customers, hide behind low tier technical support and refuse to acknowledge product deficiencies eventually pay the price. Word gets out, sales drop off and they no long have a company to lead. Good luck Wade, that is where you are taking Bradley.
Bendrix Bailey
Bendrix Bailey - UA-cam
My guiding service - lots of client contact
Northeast Woodlands Guiding
Question, can you smoke salmon
You can hot smoke but if you want to cold smoke for Lox or similar, you have to do it in cold enough weather to offset the heat from the smoke generator or add enough ice to the chamber to keep the temperature down. You could also use a tube smoke generator with pellets.
Lost me at proprietary pucks.
Great review though. Thank you.
There is something to be said about longevity. I don't mind spending good money on a well built product. I cannot abide a proprietary fuel if even the smallest chance is there the company wont be around to outlast the life of the machine.
Nuff said I'm out
Horrible product, terrible design and cheap parts for an expensive price:
1) briquettes get caught in the feeder every other round because of a cheap low power motor. That should have been upgraded to a stronger one before it even made market.
2) called customer service and they refused to talk to me because it was a “new product” one year after its release: Lmao. Instead they told me to write an email which received no response.
3) No ability to cold smoke in this product because of faulty design: the briquette burner is inside the oven compartment raising the temp well above 30C which is the max temp for cold smoking.
This seems to be designed by amateurs who never actually tested it before it’s release.