---
product_id: 829672
title: "Original Bradley Smoker BS611 4-Rack Natural Draft Vertical Electric Smoker"
brand: "bradley smoker"
price: "474928 som"
currency: KGS
in_stock: true
reviews_count: 8
category: "Bradley Smoker"
url: https://www.desertcart.kg/products/829672-original-bradley-smoker-bs611-4-rack-natural-draft-vertical-electric
store_origin: KG
region: Kyrgyzstan
---

# 4-rack large capacity 9-hour continuous smoke rust-free stainless steel interior Original Bradley Smoker BS611 4-Rack Natural Draft Vertical Electric Smoker

**Brand:** bradley smoker
**Price:** 474928 som
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your BBQ game—smoke smarter, not harder!

## Quick Answers

- **What is this?** Original Bradley Smoker BS611 4-Rack Natural Draft Vertical Electric Smoker by bradley smoker
- **How much does it cost?** 474928 som with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kg](https://www.desertcart.kg/products/829672-original-bradley-smoker-bs611-4-rack-natural-draft-vertical-electric)

## Best For

- bradley smoker enthusiasts

## Why This Product

- Trusted bradley smoker brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Feed a crowd with ease:** Generous 4-rack cooking area lets you smoke multiple cuts simultaneously, ideal for parties or family feasts.
- • **Flavor your way, every day:** Compatible with a variety of wood bisquettes for customizable smoke profiles—from hickory to apple—turning every meal into a gourmet experience.
- • **Precision meets simplicity:** Fully automatic electric smoker with natural draft design ensures consistent temperature and smoke flow without constant monitoring.
- • **Built to last, built to clean:** Durable stainless steel interior resists rust and simplifies cleanup, so you spend more time enjoying and less time scrubbing.
- • **Smoke for hours, entertain longer:** Up to 9 hours of uninterrupted, rich smoke flavor with a single bisquette fill—perfect for hosting without hassle.

## Overview

The Original Bradley Smoker BS611 is a professional-grade, natural draft electric smoker featuring a spacious 4-rack cooking area and a rust-resistant stainless steel interior. Designed for up to 9 hours of continuous smoke with a single bisquette fill, it offers effortless, consistent smoking ideal for both casual cooks and serious grill masters. Its durable construction and customizable wood bisquette options deliver rich, authentic smoke flavors, making it the ultimate tool for hosting memorable gatherings and perfecting smoked dishes.

## 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

Review: 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 desertcart, and they've also got a nice selection of bisquettes on desertcart 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 desertcart 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.
Review: 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 desertcart 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. :>)

## Features

- 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
- Master Smokers: We developed Bradley Smoker products to produce the best smoke flavor possible; As we say, "It's all about the flavor," so enhance your dining experience and enjoy delicious smoked dishes today

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B007FFYHM0 |
| Best Sellers Rank | #64,827 in Patio, Lawn & Garden ( See Top 100 in Patio, Lawn & Garden ) #130 in Outdoor Smokers |
| Brand | Bradley Smoker |
| Color | Black |
| Customer Reviews | 4.1 4.1 out of 5 stars (1,139) |
| Department | Unisex-Adult |
| Form Factor | Smoker Only |
| Fuel Type | Electric |
| Global Trade Identification Number | 00689796990384 |
| Is Discontinued By Manufacturer | No |
| Item Weight | 55 pounds |
| Item model number | BS611 |
| Manufacturer | Bradley Smokers |
| Model Name | BS611 |
| Outer Material | Stainless Steel |
| Power Source | electric |
| Product Dimensions | 19"D x 24"W x 35"H |
| UPC | 978456761229 014445264255 719918327283 807320390435 136162298389 611267429857 689796990384 803982862877 |

## Product Details

- **Brand:** Bradley Smoker
- **Color:** Black
- **Fuel Type:** Electric
- **Item Weight:** 25 Kilograms
- **Manufacturer:** Bradley Smokers
- **Model Name:** BS611
- **Outer Material:** Stainless Steel
- **Power Source:** electric
- **Product Dimensions:** 19"D x 24"W x 35"H

## Images

![Original Bradley Smoker BS611 4-Rack Natural Draft Vertical Electric Smoker - Image 1](https://m.media-amazon.com/images/I/71JMfslspqL.jpg)

## Available Options

This product comes in different **Style** options.

## Questions & Answers

**Q: How much of the smoke comes out when your cooking?**
A: Adjustable vent in the top of the unit....door is sealed...

**Q: Is there enough room to smoke 2 smaller turkeys (13ish pounds)?**
A: Yes, there is room to put on separate racks, but since the heat source is from below, you have to rotate racks during the cooking time 2 or 4 times during cooking.  You have to check your water pan anyway, so unless your outside weather is very cold or windy, you won't loose that much temp. or smoke.  I usually stick with 10-12lb turkeys and get as close to equal weight as I can.

**Q: What size turkey will this hold?**
A: I don't know the largest it will hold, but I smoked a 16 pound turkey last Thanksgiving in it, and there was room to spare on the sides and top. So, 16+ pounds. Final answer. :-)

**Q: Is this the same model as the "Bradley New Original Electric Smoker" sold at Fleet Farm?**
A: I believe it is. There are basically two types of Bradley Smokers. Digital and analog. The only other differences are the size of the cabinet and included accessories.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great Smoker and Great for Use By the Blind
*by M***O on June 6, 2012*

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.

### ⭐⭐⭐⭐⭐ Nice product. Works great with a little experience under your belt.
*by B***E on June 6, 2016*

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. :>)

### ⭐⭐⭐⭐ Nice electric smoker
*by L***S on April 20, 2014*

I have had this smoker for only a couple of days, and I really like it. After seasoning if with some whiskey oak and maple bisquettes, I smoked a pork loin. It turned out really well. The loin had a wonderful smoky flavor, and it was juicy. The smoker produces great amount of smoke, and it keeps its heat well. When I did smoke the loin, it was windy, and it did take some time to get up to temperature. There are a couple of places around the seals of the door where smoke does escape, but the escaping smoke is a very minor problem. The only other small problem I have had is that the bisquettes will get stuck in the stack, and they will not advance. This is a minor problem because I will only use the smoker when I spend time outside to monitor it. Other than that, this smoker is pretty much set it and forget it. I would recommend this smoker to my friends and family or even total strangers.

## Frequently Bought Together

- Original Bradley Smoker BS611 4-Rack Natural Draft Vertical Electric Smoker
- Bradley Smoker 990025 Waterproof Electric Smoker Cover For 4-Rack Digital Smoker, Gray
- Bradley Smoker Bisquettes BTHC48 For Grilling and BBQ, Hickory, 48 Pack

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*Product available on Desertcart Kyrgyzstan*
*Store origin: KG*
*Last updated: 2026-02-11*