Bradley Smoker Cold Smoke Adapter with Aluminium Tube, Black

I bought this unit and the matching Bradley smoke generator. The unit comes with the smoke box that holds a quenching pan for the ashes that are ejected out of the generator. I used a stainless steel dog bowl that fits inside the cabinet perfectly. I did not fill the bowl with water, and it worked fine. The box and flanges that come with this unit are good quality sheet metal. The pipe is very light gauge aluminum and is easily torn, kinked or punctured. Be *very* careful during assembly and attaching it to your smoker cabinet! I used double-walled adjustable elbows, like the kind used on water heater and furnace chimneys to route the smoke pipe around the back of my smoker cabinet. This protects the flimsy pipe from damage from passers-by and pets bashing into it. I recommend you do the same. I do not consider the pipe's fragility to be a design flaw. The pipe really does need to be light gauge metal, since its purpose is to radiate heat, cooling the smoke to near ambient temperature. Luckily, you can buy replacement pipe like this from Home Depot if your pipe is damaged. You can find it right next to the elbows. I drilled holes in the elbows I purchased separately and used small self-tapping screws to attach them to the flanges that ship with this unit. It made a professional-looking installation on my deck. The elbows I bought have several sections that can be rotated to produce anywhere from a straight pipe to 90 degree bends. This was invaluable to making the install a breeze - I was able to get everything aligned in just a few minutes, without putting too much stress on the aluminum pipe. Don't try bending the pipe around sharp corners! The fit and finish on this unit is good. Very little smoke leaks out from the box or flanges. There is a magnetic latch on the door to the box, so that you can inspect the heater on the smoke generator and empty the ashes from the quenching bow located inside. The latch does a great job of sealing the box so that no smoke gets out. It was a bit tough connecting the generator to the box. I had to bash on it a bit to mate the smoke generator's mounting lugs with the slots on the adapter box. I am not sure if the paint is too thick or there were tolerance problems at the factory. Use a shot-filled mallet if you run into the same problem. :-) You gotta try this thing if you like cold smoked fish, home made bacon or other cured/smoked meats. The results are amazing!

love this for all items I smoke. I have done sausages, burgers, brats, hot dogs, deer, salmon, cheeses, chicken, salami, bologna, summer sausage. I love the control of cold smoking with this. I know the food will not be cooked, then I can grill it, bake it, prepare food however I want without having to worry about it cooking while smoking. I like to smoke with corn cob, so I only use a one wood puck then bisque saver rings to push out the wood puck. Since it is cold smoke, I use the water bowl with no water in it as a smolder bowl for the wood or corn cobs.... when the puck drops it slowly catches those items smoldering for the desired type of smoke I want. I use the pan below the bowl then for water if needed. I am handy enough I could have easily built one of these myself but this one is handy and matches perfectly.

Here are the numbers and the other information that I wish some of the other reviewers had written up. I just took delivery, immediately set it up to test it (of which the only non-trivial thing was loosening and rotating the hose clamps so I could align it correctly). Without it, the standard Bradley internal temp with the heating element off is 60 F above ambient (my test was done on a 70 F day, and internal temp was 130 F). With it attached, and the heat exchange tube stretched out to the proper 36" (the product pic is very misleading, making it look like the heat exchanger is too short to be effective: I'll try to post a more representative one), the smoker-internal temp is 15 F above ambient, which qualifies as impressive. When I tested, the ambient was 60 F and the smoker temp was 75 F. I was just running a test, but I was making smoke while doing it so I stuck some cheese and a stick of butter in. The butter did not melt, but the cheeses sweated, confirming that 75 F is too high for cold smoking. That can be simply solved by the inventive use of ice, thank goodness, because I'm in the Pacific Northwest and right now it is HIGH salmon season, with Copper River Sockeye and Chinook ten bucks a pound for almost-still-twitching fillets. (I did a later test when the wind was gently blowing, and that made for a remarkable difference: internal temp was only 5F above ambient.) Yes, the heat exchange duct (very similar to a clothes dryer exhaust duct) is incredibly fragile and will look cosmetically horrible before long, but it does need to be fragile up to a point. You'll receive an education about heat exchange and temperature gradients by just running your hand along it. The rest of the components are durable quality, with even a magnetic-latch door for the water bowl. This paragraph for people who are using the digital Auber Bradley controller. All you need is a longer power cord between the Auber and the smoke generator, so that the remote temperature sensors can still go inside the smoker. Or just order replacement sensors from Auber: you'll need them eventually anyway, and they come with extra-long wires. If you skipped the last paragraph, you need to consider getting an Auber Bradley controller (auberins.com). It turns this, or any electric smoker, into an incredibly versatile, precise machine. You don't yet have your Bradley, and are wondering about whether to splash the extra for the digital model? Forget it: save the extra money and put it towards the Auber. Granted it's a pain to program, but really worth the effort. If you make beer, or cheese, it can also control some of those essential processes. And if you like to cook, and have a standard slow cooker, plug it into the Auber and you instantly have an excellent sous-vide machine. I've got the whole setup on the back porch right now, but this IS the rainy Pacific Northwest, and I'm installing a woodstove in my man-cave, so I'm getting thoughts about tapping the smoker into the chimney. That would be some radical man-cave indeed to invite some foodie date downstairs to examine...

This cold smoker met all my expectations. It kept the cheese cool with exceptional smoke. The quality is excellent. Lightweight and well built. Fit the smoker box well. Well designed. Excellent value for the price.

Thanks to this little guy my friends and neighbors are always bugging me to make more cold-smoked atlantic salmon! Works like a charm. Here's what I do (if you care) Freeze the salmon for at least 24 hours before using (this gets all the water out and kills some bacteria) Thaw the day before. - Make the Brine. Per gallon of water, you will need 2.8 cups kosher salt and 1.4 cups maple sugar (2:1). You can multiply the above to fit the amount of fish you have. - Cut Salmon into 3"-4" wide sections and put in the brine. Place a bowl or plate (smaller than the pot) on top of the fish to make them submerge into the brine. - Soak in the fridge for 24 hours. - Rinse the salmon in fresh water until the saltiness is to your liking. You can cut a small slice to taste. - Air cool in fridge on paper towels with fresh dill on top for another 24 hours - Throw it in the smoker (top shelves) with ice packs on the bottom shelf (if you're in a hot climate) - I usually smoke with apple and maple wood (alternating) for about 6 hours. slice super thin and enjoy.

I was somewhat doubtful this unit would function as described given the short length of ducting provided. I was pleasantly surprised that it indeed did lower the temps considerably. I still think it is futile to try and cold smoke, mid-day even when relatively cool out simply because of the sun factor. The sun hits my black Bradley and the temps start to climb. I plan my cold smoking either in the early morning when the sun is on the other side of the house or late in the afternoon when it starts to dip behind the trees. The trick of putting a tray of ice in the bottom tray works like a charm. I've been able to keep the temps around 60 degrees without issue and the ice seems to last > than 1.5 hour before needing replacement. Very few actually see us doing the magic, but I've got a lot of complements on my cold smoked salmon. Hone Depot sells a longer duct (Online only) which I plan to get to keep the smoke generator a little further away...maybe 6-8' away to see if that also helps to keep the temps down. I give it a big thumb up and would say it is a good addition to a pretty versatile smoker.

Fits great, and really helps the smoke cool down. The smoke generator lifts off the side of the cabinet, and the tube from the cold smoke adapter goes in its place. The smoke generator then hooks on the side of the adapter box, and the drip pan filled with water to catch the used bisquettes fits inside the adapter box. It is helpful to place another drip pan inside the cabinet. The cold smoke attachment doesn't come with one, so you'll have to provide your own. I leave the heating element in the cabinet unplugged, and the temperature never got above outside ambient air temp. The cabinet must be set up higher than the smoke generator to allow the smoke to draft up into the cabinet. I used it to smoke cheese for 20 hours, and it worked perfectly.

The first unit I received had a big hole in the hose and so began the fiasco of dealing with the US support for Bradley. They were quick to send me another hose that didn't fit the flanges on the smoker or cold smoke attachment because the hose was too small of a diameter to fit over the rubber gaskets that create a tight seal. After messing with it, they mentioned there was some "issues" they corrected and they would send me a complete, functioning unit. After a few weeks, I called back and support told me the manager reviewed my case and told them not to send me one because my serial number should not be a problem. It would have been nice to know instead of waiting for a while. They offered to replace the hose again and said if I hadn't waited so long, I could have returned it to the seller, Amazon. I have been using Bradley smokers since 2008 and have recommended them to many because of ease of use. After dealing with the US office, I would say if you aren't in Canada, don't bother with Bradley. It isn't worth it, in case you have a problem.

Parfait s'adapte très bien sur mon fumoir pour faire de bonnes recettes

Should have got this ages ago, it makes smoking cheese so easy (actually... almost too easy!) The cheese of all types (we did 5 different types as shown in the picture). No melting, no dripping cheese bits, no deformed pieces, all nice and cubed up as I cut them! Very, very impressed. Now to wait 2-4 weeks is going to be the only hard part. For instructions, don't bother with the ones sent from China, they not overly accurate or complete, simply go to YOUTUBE, most are good enough to get it hooked up. The trick is to make sure you disconnect the power and sensor from the main smoke chamber, just attach the metal vent hose plate (make sure it's elevated as in my picture for best results) and be sure to disconnect the heat sensor wire and attach the little gizmo they send to bypass it. Easy to set up. Simply amazing results first time used! Thanks BRADLEY!!

Avendo il loro affumicatore 4 rac aspettavo solo che il prezzo scendesse per comprarlo. Ottima qualità e ottimo prodotto, consigliato.

Brilliant for cold smoking

Sehr gutes Teil zum kalträuchern! Klappt sehr gut! Ich kann den kompletten Räucherofen nur empfehlen. Habe bereits 3 Stück gekauft, da ich damit professionell arbeite