Bradley Digital 4 Rack Electric Smoker vs Bradley Professional P10 4 Rack Electric Smoker
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Quick take: The Bradley Digital 4 Rack Electric Smoker costs $470 less; the Bradley Professional P10 4 Rack Electric Smoker offers more cooking space (806 vs 572 sq in); the Bradley Professional P10 4 Rack Electric Smoker reaches a higher max temp (320 vs 280°F).
| Spec | Bradley Digital 4 Rack Electric Smoker | Bradley Professional P10 4 Rack Electric Smoker |
|---|---|---|
| Price | ~$630 | ~$1,100 |
| Rating | 4.8★ (110) | 4.3★ (248) |
| Type | Electric Smoker | Electric Smoker |
| Cooking Area | 572 sq in (4 racks, 11 x 13 in each) | 806 sq in (4 racks, 201.6 sq in each) |
| Max Temp | 280°F | 320°F |
| Fuel Type | Electric | Electric |
| Build Material | Stainless Steel Interior, Powder-Coated Steel Exterior | Stainless Steel |
| Hopper Capacity | — | — |
| Burners | — | — |
| WiFi / App | No | No |
| App control | No | No |
| Meat probe | No | Yes |
| PID controller | No | Yes |
| Side burner | No | No |
| Rotisserie | No | No |
| Searing | No | No |
| Dimensions | 15 x 11.5 x 25.5 in | 17 x 22.25 x 28.5 in |
| Weight | 62 lbs | 79 lbs |
| Warranty | 1 year | 1 year |
Pros & cons
Bradley Digital 4 Rack Electric Smoker
- ✓Setting smoke time separately from cook time is the feature the whole design is built around - four hours of smoke inside a ten-hour cook, automatically
- ✓Internal thermostat holds the set temperature as the weather changes, which the Original cannot do
- ✓Same nine-hour unattended bisquette feed and the same clean, never-bitter smoke
- ✓280°F instead of 250°F is a small but real gain for poultry and for finishing
- ✓Digital display makes it obvious what the cabinet is actually doing, instead of guessing from a dial position
- ✗$630 for a 572 sq in cabinet is expensive per square inch next to a Masterbuilt at a third the price
- ✗280°F still is not enough heat to render fat properly or crisp skin
- ✗Still tied to proprietary bisquettes, with the same per-cook consumable cost
- ✗No WiFi, no app and no meat probe - at this price several competitors include all three
- ✗Bradley's published low end is 'subject to ambient temperature', which is an honest way of admitting the cabinet is lightly insulated
Bradley Professional P10 4 Rack Electric Smoker
- ✓PID control at one-degree resolution is rare on any smoker and near-essential for sausage and cured fish, where 5°F matters
- ✓86°F at the bottom of the range makes real cold smoking possible without the add-on adapter the smaller Bradleys need
- ✓Two bisquette burners and two heating elements mean the cabinet recovers quickly and smokes evenly across 806 sq in
- ✓Dual temperature probes and up to fifty stored programmes over USB - genuinely useful for anyone repeating a cure
- ✓Full stainless construction rather than the powder-coated steel of the Original and Digital
- ✗4.3 stars over 248 reviews is the weakest score in Bradley's own line, and 32% of reviewers gave it less than five stars
- ✗$1,100 buys a Cookshack Smokette Elite class of cabinet with much heavier insulation
- ✗320°F is still below what most people want for poultry skin
- ✗The USB programming interface is dated and has no app or WiFi to go with it
- ✗Proprietary bisquettes again, and the P10 burns them slightly faster with two burners running