National Cooking Day: Time to Let the Bradley Smoker Pro P10 Do the Heavy Lifting

Since today is National Cooking Day, you could celebrate by making the same dinner you always make, or you could let smoke do most of the work.

Smoking meat sounds complicated. Traditional smokers require you to manage a fire, adjust airflow and keep checking temperatures. The Bradley Smoker Pro P10 Professional Smoker simplifies that process with electric heat, programmable digital controls and a built-in smoke generator.

You still get that legendary smoked flavor, but you don’t have to spend your whole Saturday playing firefighter.

The P10 has a temperature range of 86 to 320 degrees Fahrenheit, giving you control for low-temperature smoking and higher-temperature cooking. Its 1,000-watt heating system and insulated construction help maintain steady heat throughout longer cooks.

Two built-in food probes let you track internal temperatures without constantly opening the door and releasing heat. The smoke generator can also operate for up to 10 hours without a wood refill.

Capacity is another major benefit, you can pack this thing. The 76-liter cabinet includes four chrome-plated racks, with space to add a fifth. That provides room for multiple racks of ribs, chicken, pork, fish or a full spread of smoked appetizers.

Other useful features include:

1. Programmable digital controls
2. Stainless steel interior and rack supports
3. Built-in smoke generator
4. Two integrated food probes
5. Included drip tray
6. Four included cooking racks
7. One-year limited warranty

It is built for those who want consistent results without turning every meal into an all-day fire-management project.

1. Applewood Smoked Chicken Thighs

Chicken thighs are affordable, forgiving and difficult to mess up, making them a good first cook in a new smoker.

Ingredients

1. 8 bone-in, skin-on chicken thighs
2. 1 tablespoon cooking oil
3. 2 tablespoons barbecue seasoning
4. Apple-flavored smoking wood
5. Barbecue sauce, optional

Directions

Preheat the smoker to 275 degrees Fahrenheit. Pat the chicken dry, lightly coat it with oil and apply the seasoning.

Place the thighs skin-side up on a rack and smoke until the thickest part reaches at least 165 degrees Fahrenheit, avoiding contact between the probe and the bone. This will usually take approximately 1½ to 2½ hours, depending on their size.

Brush on barbecue sauce during the final 15 minutes if desired.

2. Hickory Smoked Pulled Pork

Pulled pork takes longer, but the P10’s programmable controls, food probes and extended smoke time make it well suited for the job.

Ingredients

1. 4- to 6-pound pork shoulder
2. 2 tablespoons yellow mustard
3. ¼ cup barbecue seasoning
4. Hickory-flavored smoking wood
5. Apple juice, optional
6. Barbecue sauce

Directions

Preheat the smoker to 225 degrees Fahrenheit. Coat the pork shoulder with mustard and cover it evenly with seasoning.

Place the pork in the smoker and insert a food probe into its thickest section. Smoke until the internal temperature reaches approximately 160 to 170 degrees Fahrenheit and the outside has developed a dark bark.

Wrap the pork tightly in foil or butcher paper and continue cooking until it reaches approximately 195 to 205 degrees and feels tender when probed. Allow it to rest for 45 to 60 minutes before shredding.

A pork shoulder can take 8 to 12 hours, so additional smoking wood may be required if the cook runs beyond the P10’s 10-hour no-refill capacity.

3. Smoked Mac and Cheese

A smoker should not be reserved for meat. Smoked mac and cheese is easy to prepare and works as a side dish or the main event.

Ingredients

1. 1 pound elbow macaroni, cooked
2. 4 tablespoons butter
3. ¼ cup flour
4. 3 cups milk
5. 3 cups shredded cheddar cheese
6. 1 cup shredded Monterey Jack cheese
7. Salt and pepper
8. ½ cup breadcrumbs, optional

Directions

Set the smoker to 225 degrees Fahrenheit. Melt the butter in a saucepan, stir in the flour and cook for one minute. Slowly whisk in the milk and continue stirring until the sauce thickens.

Remove the pan from the heat and stir in the cheese. Combine the sauce with the cooked pasta, season to taste and transfer everything into a smoker-safe pan. Add breadcrumbs if desired.

Smoke uncovered for 45 to 60 minutes, stirring once halfway through. Mild woods such as apple or maple add smoke without overpowering the cheese.

Smoking times are estimates. Meat thickness, starting temperature and outdoor conditions can all affect how long a cook takes.

Use the P10’s food probes to confirm doneness. Poultry should reach at least 165 degrees Fahrenheit. Pork roasts are considered safe at 145 degrees with a three-minute rest, although pork shoulder usually needs to reach around 195 to 205 degrees to become tender enough to pull. Review the complete safe minimum internal temperature chart before cooking.

The Bradley Pro P10 gives you the capacity and temperature control needed for weeknight meals, weekend barbecues and larger gatherings. More importantly, it removes much of the constant monitoring associated with traditional smokers. When looking at the best of the best smokers, there aren’t many that beat this.

National Cooking Day is a good reason to try something new. With the P10, that could mean pulled pork, smoked chicken, mac and cheese, or all three at once.