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Bradley Technologies makes it easy by providing a single manual for all smokers in their line. You'll also learn how to operate the Bradley Digital Controller, which operates the smoke generator and the smoker oven. You'll also find a blueprint for the Bradley Smoke GeneratorDownload your Bradley Smoker Owners Manual To Contact Bradley Smokers: Bradley Technologies Canada Inc. 8380 River Road Delta, BC, Canada V4G 1B5 Delta, BC Canada V3M 6K8. Toll Free Telephone 1?800?665?4188. Tel: 604?524?3848 Fax: 604?524?3839. Because it automatically extinguishes the spent Bisquette, it prevents the formation of high temperature gases and acids. The smoker should be plugged into its own dedicated wall circuit. Check to make sure the bisquette burner is free of residue build up. Door Seal 14. Lower Face Plate 15.Seasoning is mainly to remove the impartial smells from your smoker. Plug the long power cord (3) into the power receptacle in generator (E). Lastly plug the long power cord (3) into wall outlet (4). The “Oven Meat Temp” will start to read the internal temperature right away. A new bisquette moves onto the hot plate every 20 minutes and the old one is pushes off into a bowl of water to be extinguished. The Bradley will then feed the bisquettes for 2 hours and then stop. The oven will maintain about 240 degrees and will turn off automatically once 4 hours have expired. They are great for carrying food to and from the smoker without having to ever remove it from the rack.You then just dial in the numbers using the super easy buttons. Every 20 minutes a new one is pushed into place which pushes the spent one off into the water bowl. There is (1) vent at the top of the unit which is adjustable.One of these days, I might just build a special table for it complete with storage for bisquettes and other supplies. http://cutyoursupport.com/userfiles/bresser-skylux-el-manual.xml

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You will discover with use that like most electric smoker, you may not see a smoke ring in your meats due to the lower level of nitrites and nitrates present such as when burning wood, charcoal or gas. The bisquettes are designed to smolder and create smoke and it does not always create a beautiful smoke ring. Here are a few examples of what is available: June 28, 2020 at 2:01 pm - Reply September 21, 2019 at 11:16 am - Reply Check out Pull My Pork.com and check the video. I changed my heat element with a 900 watt and what a difference I can finally get away from the under 175 degree temperature Check out the video and he gives a full instruction how to change the element.July 30, 2019 at 2:03 am - Reply The digital worked for only about an hour and now only beeps whenever I turn it on and shows an error code E-1. Called Bradley and only got a few suggestions to try to make it work. I replaced the sensor cable, the heat bar and cleaned the sensor on the back of the cabinet. The heat element works if I plug directly into it and the beeping smoke generator heats up the wood biscuits, but does not advance the biscuits in manual or automatically. Was thinking about just replacing the digital smoke generator with one of the less tech versions I see advertised on eBay. Any suggests will be helpful. February 20, 2019 at 9:41 am - Reply February 20, 2019 at 11:53 am - Reply To help it out, I recommend preheating to a higher temperature (275-300) for a while to heat up the grates, and internal parts of the smoker before you insert the food. Once it’s ready, quickly place the food in the smoker and close the door. You may be able to turn down the heat to 225 to maintain once it returns to normal. February 7, 2019 at 5:43 am - Reply Nothing fancy but functional. I do love the set it and forget it with the automatic bisquette system. If and when it needs replacing I will stick with Bradley but will opt for the digital model for better temperature control. http://egicosolutions.com/userfiles/bresser-skylux-el-user-manual.xml

June 30, 2018 at 8:19 pm - Reply But both of them work great in my mind. Just depends on what I am cooking on which one I use. June 21, 2018 at 10:13 am - Reply I’ve used the same Bradley since 2008 and never have had a problem. Smoked everything from whole muscle meats to beef sticks to sausage to seafood. It’s just as dependable as my 2000 Camry and my wife of 31 years. Would’t give up any of them. November 12, 2017 at 11:47 am - Reply May 28, 2017 at 12:03 am - Reply Thanks for all the tips and recipes but the real reward are the rubs and sauce mixes you have. Just tried the original rub last week for some pulled pork. My family and I were amazed at the taste and tenderness. Using the rub again for some Memorial Day ribs (your fall apart recipe). Can’t wait to eat em. Thanks again for all you do. By the way, I use a Masterbuilt. Works great for me. March 18, 2017 at 2:30 pm - Reply The slide tray is clean what tell it a puck is bunt and it to advance. I don’t have a manual. March 21, 2017 at 12:48 pm - Reply A new puck slides in and pushes the spent one off into the water bowl. December 16, 2016 at 8:51 am - Reply Which rack would you put it on in the four rack smoker? Thanks December 17, 2016 at 12:42 am - Reply Get something different. These are worthless. Won’t hold heat. December 20, 2016 at 4:55 pm - Reply I have had mine for over two years, I don’t use it everyday, but, it still works. December 20, 2016 at 5:21 pm - Reply If they are skinless be careful because the outside can become a bit dry. Have a squirt bottle ready, quickly open the door and squirt each breast twice, then close the door, you should have the door open only about 30 seconds, that way you don’t lose too much heat. That way you are not opening the door every two hours losing heat. http://www.drupalitalia.org/node/75736

November 15, 2016 at 1:27 pm - Reply May 19, 2016 at 1:15 pm - Reply I did this so I wouldn’t have to open the door as much to refill the water bowl, instead of opening the door every 2 hours to refill pan I now can go 4 to 5 hours before I have to refill the pan again. Second tip is find yourself bisquette saver ( I used bing to find them), they will save you pucks in the end and the last one will not burn to ash December 18, 2015 at 8:23 am - Reply It was fantastic, I finished it off in the oven for about 10 min to crisp up the skin a bit. Let it rest for an hour wrapped in foil and blankets. It was magnificent, very juicy and the flavor was over the top. Thanks for the recipe it was amazing. Christmas turkey next. April 4, 2015 at 12:30 am - Reply November 21, 2014 at 8:10 pm - Reply All are good for different things. It is great for salmon, bacon, pork butts, turkey, etc.I like the Smokey Mountain for ribs, beef roasts, and pork butts. You have to keep the Smokey Mountain clear of ashes in the bottom to retain circulation, and add wood and charcoal as needed. It has a good capacity. I make great ribs on the regular Weber by using indirect heat and skewers or the rack. So it is really a question of learning the qualities of each and how to handle the wood and charcoal. So the Bradley is great because you load it and leave it. Do keep the bisquet area clean of chips as the one gentleman noted. November 20, 2014 at 2:46 pm - Reply The door was warped and bradley replaced it immediately. Smoking 4 hams last weekend and 5 more this one for thanksgiving family and friends. I just wish the bradley programmed in 5 degree increments as if I want 225 I gave to go 230 or 220. Smoked bratwurst hams sirloins and came out great. I bought a utility cart from harbor freight roll it around on. Yours in righteous smoking. Chuck B. https://www.acoustiguard.com/images/bradex-battery-charger-manual.pdf

October 12, 2014 at 7:06 pm - Reply Does something like that need to be smoked the whole time, or is it more correct to smoke only for 2 or 3 hours during the long cooking period? Thanks October 15, 2014 at 5:13 pm - Reply Real wood smokers smoke the food the entire time by default unless you wrap it in foil and I like to replicate that process even in electric smokers such as the Bradley but there are no actual rules about this. If you like the smoke flavor to be more subtle, then you can smoke for shorter periods of time and it will be fine. If you are cooking a pork butt and you only expect it to take about 10 hours, you would smoke it for about 5 hours or 15 pucks. September 15, 2014 at 6:49 am - Reply September 17, 2014 at 7:26 pm - Reply November 16, 2014 at 8:53 am - Reply Works great and put the smoker about 30 inches off the ground. I store it in my garage and roll it outside when using the smoker. February 29, 2016 at 6:24 am - Reply June 5, 2016 at 12:15 pm - Reply August 24, 2018 at 7:22 pm - Reply You can pick them up for pennies on the dollar at thrift stores. It works perfect for my 4 rack Original Bradley smoker ! August 24, 2018 at 8:05 pm - Reply September 4, 2014 at 7:03 am - Reply Jeff the book is great. August 21, 2014 at 2:00 pm - Reply It takes at least a hour to regain heat to 225 degrees. August 7, 2015 at 10:23 am - Reply June 18, 2014 at 5:33 pm - Reply April 1, 2014 at 6:04 am - Reply I followed the Seasoning procedure, and then did a pair of whole chickens. I used apple wood for smoke, mainly because its mild. Smoked for 2 hours and cooked for another 3 hours. The internal temp was at 168 when I took them off and rested for about 20 min. They were perfectly cooked. I’m looking forward to smoking up the campgrounds this summer. February 18, 2014 at 3:06 pm - Reply I know the pellet grills can get to a higher temp but I am only interested in smoking. http://kayakbranson.com/wp-content/plugins/formcraft/file-upload/server/content/files/1628067235fac5---Bryco-arms-model-25-manual.pdf

January 9, 2014 at 4:32 pm - Reply December 19, 2013 at 11:37 am - Reply I used a double hot plate for heat ond smoke. With a family of six to feed, I needed a big smoker. Now that It is only me and my dog, I didn't need a smoker that could handle over a 100lds at a time. I still use the smoker tho, I put my Bradley inside the big smoker and it acts as a double insulated smoker. I vent it thru the big smoker vent. The small smoker doesn't loose any heat at all being inside the big daddy. December 19, 2013 at 11:24 am - Reply October 3, 2013 at 9:59 pm - Reply The wood feeding mechanism on mine stopped working after about one year. I bought a new motor and micro switch, but still won’t work. Calling Bradley again tomorrow. November 18, 2013 at 2:03 pm - Reply You need to keep the shavings blown out of it-I just use a blast from an air compressor to blow them out. May 19, 2016 at 1:03 pm - Reply I had bought one for a friend and it only lasted 4 months before the heating element and the smoke generator stopped working. It’s he tried calling Bradley directly and it would cost him more to have it fixed that it would be to buy a brand new one. Most of the replacement parts are outsourced. August 6, 2013 at 11:58 am - Reply However, I am very interested in learning. I have a HUGE family that always comes over for my cooking and bbq, mainly baked due to health problems for a few.June 18, 2014 at 5:28 pm - Reply I have one and it is a Duzy. Very easy to use. August 6, 2013 at 8:05 am - Reply However, I am very interested in learning. I have a HUGE family that always comes over for my cooking and bbq, mainly baked due to health problems for a few.March 28, 2013 at 11:28 am - Reply Am I right in my thinking on that point. Do I need to place it off the wooden deck surface. If so, are there any stands made that would suit this purpose or should I simply use cement blocks as you have done above? www.deolestatewinery.com/files/capresso-ultima-121-manual.pdf

March 15, 2013 at 12:30 am - Reply March 16, 2013 at 12:35 pm - Reply It does require some extra heat up time when it’s really cold out but that is to be expected in my opinion. I enjoy using it and I just smoked some boudin in it last night. To die for!!July 29, 2013 at 7:12 pm - Reply That being said it is easy to use and still makes some delicous backyard bbq. March 2, 2013 at 12:29 pm - Reply Easy to use, a ton of great features, FREE shipping and a generous 3 year warranty!Let me know if you have any questions about this. Please try again.Please try again.Interior dimensions-15 W x 11.5 D x 33 H inchesIn order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. Register a free business account Please try your search again later.Temperature, time, and smoke are now completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for, and at what temperature.Amazon calculates a product’s star ratings based on a machine learned model instead of a raw data average. The model takes into account factors including the age of a rating, whether the ratings are from verified purchasers, and factors that establish reviewer trustworthiness. Please try again later. Tito Lebowitz 1.0 out of 5 stars It's under powered and it doesn't even do what it's supposed to do. Since I buying this in February I've done probably 20 smokes with it.The longest I let it go before just finishing the meat in the oven was 20 hours. The element is far too weak. I want to say it's around 500 watts. I think the majority of the problem though is that it's a vertical smoker. If I try to do more than 1 pork butt the temperature difference between the two is ridiculous. Not a 5 degree difference, more like 15 to 20. It's been in use since spring rolled around in April. {-Variable.fc_1_url-

This smoker was a waste of money. I dread the days I have to use this. Save yourself the frustration and splurge on a horizontal smoker. This is a waste of time, money, and good meat. I couldn't be more disappointed in it. Oh, and the internal thermometer on this is about 25 degrees off. Run away as fast as you can. I legitimately wish I could give this 0 stars.Reset it and it came back on. Maybe a fluke? seemed to be working. 1 st time cooking Labor Day weekend had a beautiful Boston butt marinated and dry rubbed ready for some smoke. I got two hours of cooking when I noticed out the window it wasn’t smoking anymore. When I went out to check it still had power this time but was beeping no heat no nothing tried reseting, unplugging, checking all wires, nothing just flashes and beeps. Called CS no answer and no response from voice mail I left. Boxed it up and shipped it back. I love amazon for this reason no hassle on returns. Unit is very poor quality very thin material looks fancy performance not so good I would skip this purchase. Happy SmokingStarted the brisket at 1pm on Saturday and set the temp at 230 degrees (increments of 10 degrees only so i couldn't set it at 225), woke up at 3am to view temps and it was on point. I turned the heat up to 260 and still didn't help. There was a big difference from the LCD compared to my thermometer that I place in the smoker to compare the internal temp. I made a 2nd attempt during the week to cook a whole chicken at 250 degrees. I cooked it over 9 hours and it still did not reach the recommended temp until I pulled it and baked it in my oven. Currently it is 8:24pm, I've set the oven temp to 320 degrees (max it'll go) at 5:45 pm and there is a 40 degree difference from what the digital display is saying compare to what my thermometer is reporting. The brisket at this time is saying it's at 155 degrees. I really wanted this smoker to work. I think the heating element in the smoker is too small (the size of a jumbo straw). http://chicagohalo.com/wp-content/plugins/formcraft/file-upload/server/content/files/162806734a7979---Bryce-24k-manual.pdf

I previously had a Brinkmans Smoker which had a larger heating element and the food cooked as it should have - even during the winter. Note: The smoking attachment of this product works great. The heating element just doesn't heat the food as it should and undercooked meat can be harmful. I read the reviews and was hoping the Negative reviews was due to climate, but that's not the case and agree. Maybe if I bought the 4-rack smoker it would have worked better since it was more compact to hold heat in a smaller area. I also bought 3 120-pks of the bisquesttes and will be sending 2 of them back. Sorry Bradley - I'm disappointed in this product.It was very easy to assemble and it is easy to learn how to use and to clean. I live in SC and the climate is very warm in the summer and quite moderate in the winter. Given that fact this smoker does struggle to reach pre-heat oven temps when those temps are in the range of 250 degrees. Additionally, rebounds take considerably longer than I expected. I can only assume this smoker would struggle hard to operate effectively in the northern regions of the US especially during the winter months. I believe the heating element is insufficient. It is a 500 watt element. I solved this issue by removing this element and installing a 900 watt element which does a very much better job. It was not necessary for me to install a PID to control the new element and the existing 18 gauge wire was able to handle the additional load although the new load comes close to the rated maximum for this diameter wire. All in all, I am very satisfied!First thing we made was the Jim Beam. First thing we made was the Jim Beam infused turkey for Christmas. OutstandingSorry, we failed to record your vote. Please try again Very refreshing to deal with a company that truly stands behind their products. Received the new unit in less than a week.Sorry, we failed to record your vote. Please try again Sorry, we failed to record your vote. www.denizraf.com/image/files/capresso-tea-kettle-manual.pdf

Please try again Easily overcome by adding 30 deg when setting which brings the unit up to the desired temp but I think the element is just to light duty for the six rack.Sorry, we failed to record your vote. Please try again. Find out more here about our business. Check the shipping info here. The best range in Wangaratta! The Bradley Smoker makes clean tasting food without any aftertaste, while other smokers need to be tended to constantly. The Bradley Smoker automatically produces clean, cool smoke for up to 8 hours safely and without intervention. It is light enough to carry and is about the size of a small fridge. The Bradley Smoker makes clean tasting food without any aftertaste, while other smokers need to be tended to constantly. The Bradley Smoker automatically produces clean, cool smoke for up to 8 hours safely and without intervention. Additionally, using the independently controlled internal heating element the Bradley Smoker will also hot smoke, or may be used simply as a slow cooker or slow roasting oven. The low temperature cooking environment is perfect for any smoking project and the infra red heater source is also particularly well- suited for drying fruits. We employ skilled, experienced trade qualified professionals to ensure you’re armed with not only the best products but the best service and advice. Our core business values since inception have always revolved around honesty, service, price and product knowledge and as the years pass we will ensure these principles remain unchanged. You can buy direct from us and we’ll ship anywhere. Each order gets packaged extra carefully so you can be sure your purchase will arrive in perfect condition. We have some pretty good rates for shipping as well. This form-fitting cover is designed to protect your smoker from all of the elements year round, letting you use it in a variety of climate conditions. The 6 Rack cover suits the Bradley Original Black or the Bradley Digital 6 Rack Sleek Black Colour. APPLE: Light, sweet, delicate and fruity flavoured smoke, which is perfect for pork and poultry, as well as beef and lamb. HICKORY: A distinctive taste mostly used when smoking beef and pork. MESQUITE: Strong smoke, but sweeter than hickory, great with beef, pork, wild game, water fowl and nuts. They are also ideal for hanging game and small cured meats such as bacon and salami. The S shaped hook is able to swivel, allowing the meat to be turned more easily. Valuable hand tool that aids the user in boning out larger meat carcasses and handling broken down pieces. They are made of corrosion resistant, stainless steel rings that are individually welded for maximum strength, flexibility and durability.They are also ideal for hanging game and small cured meats such as bacon and salami. The S shaped hook is able to swivel, allowing the meat to be turned more easily. A unique smoke house including its smoke generator for hot and cold smoking with the cold smoke adapter (optional) Four cooking racks are supplied with the smoker, additional racks and other accessories are available. The Bradley Smoker makes clean tasting food without any aftertaste. While other smokers need to be tended constantly, the Bradley Smoker automatically produces clean, cool smoke for up to 9 hours safely and without intervention. But my digital is still in my smoking barn, on a standard cold smoke setup, still running perfectly for my home smoked salmon;-). The 4-rack size is really large enough for domestic use, it loads kilo's of fish, meat and other foods. In case you run a restaurant or fish farm, I recommend the 6-rack model however, or even better, the 10-rack smart smoker. So I really recommend this smoker for anyone who would like to enjoy the smoking experiences! (and your family and friends will love it too!) We don't only sell the Bradley Smokers, we also use them ourselves. Please also check our blog post FAQ - Frequently Asked Questions regarding your Bradley smoker for more information, tips and trics! Let us help! Vous la meritez largement pour votre attention dont vous nous accordez (nous les clients). Nous vous souhaitons une bonne continuation et bonne sante a tout l'equipe. Le service impec. La relation impec. Bonne chance dans vos affaires et a la prochaine. We can't connect to the server for this app or website at this time. There might be too much traffic or a configuration error. Try again later, or contact the app or website owner. The Black Bradley Smoker. The Original Bradley Smoker The Black Bradley Smoker.The Bradley Smoker is an insulated smoker oven designed to automatically generate a continuous flow of clean smoke. It is an outdoor electrical appliance that enables one to cook, roast, hot smoke, as well as cold smoke food with consistently superior results using minimal effort. Because it automatically extinguishes the spent Bisquette, it prevents the formation of high temperature gases and acids. In addition, the Bradley Smoker meets both North American and European appliance standards. There are nine different woods of the Bradley Flavor Bisquettes that are made especially for your smoker Alder, Apple, Cherry, Hickory, Maple, Mesquite, Oak, Pecan, Pacific Blend, Special Blend and Whisky Oak. There are a number of recipe cards that come packaged with the Bradley Flavor Bisquettes which are also available in the Bradley Recipe Collection, Volume One. Other items of interest are the Flavor Cures, Bradley Jerky Racks, Bradley Original Racks, Sausage Hooks, Weather Guard Covers, Bradley Cooking DVD, Caps, Aprons, and the Bradley Digital Thermometer with meat probe that takes all the guesswork out of roasting and smoking meat. I wish you great cooking and smoking for the years to come.Do not touch hot surfaces. Use handles or knobs. To protect against electric shock, do not immerse cord or plugs in water or other liquids. Close supervision is necessary when any appliance is used by or near children. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. The use of accessory attachments is not recommended by the appliance manufacturer. May cause injuries. Do not modify your smoker from its original state. Do not let cord hang over edge of table or counter, or touch hot surfaces. Do not place on or near a hot gas or electric burner or in a heated oven. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. Always attach plug to appliance first, then plug into the wall outlet. To disconnect, turn all controls to off, then remove plug from wall outlet. Do not use appliance for other than intended use. For household and outdoor use only. Do not expose to rain. Lift and move smoker with care to prevent strains and back injuries. Use caution when reaching into or around smoker. It is recommended that a fire extinguisher be placed near the smoker. Refer to your local authority to determine proper size and type of fire extinguisher. Longer detachable power supply cords or extension cords are available and may be used if care is exercised in their use. If a longer detachable power supply cord or extension cord is used, the marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance. The cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. If an extension cord is required, the cord must be an approved 3 prong (grounded) heavy duty cord not over 6 feet long. Outdoor extension cords should be used with outdoor use products and are surface marked with the suffix letter W and with a tag stating Suitable for use with outdoor appliances. CAUTION: Risk of Electric Shock. Keep extension cord connection dry and off the ground. Do not use any other type of wood other than Bradley Flavor Bisquettes. Properly dispose of all packaging. Use caution when assembling, operating, handling or cleaning your smoker as some edges on the metal parts may be sharp. When in Use For outdoor use only. Do not operate in an enclosed area. Do not leave unattended. Do not plug in the smoker until it is fully assembled. Do not cover or seal the racks or drip tray with aluminum foil. This can cause severe damage to your smoker Do not move smoker. Do not exceed a temperature of 280 F. Always wear oven mitts or gloves to protect hands from burns. Do not wear loose clothing or allow hair to hang freely. Do not use packaging box to cover the smoker. Use only approved grounded electrical outlet. Do not allow rainwater to come in contact with smoker at any time. Place unit under center of 3 x 3 x 2.5m shelter. (Continued on next page) Carefully read through Assembly Instructions to prepare smoker for use 2 Do not use near gasoline or other flammable liquids, gases, or where flammable vapors may be present. Place in an area where children and pets cannot access. Do not immerse in water. Empty drip bowl every 2 to 3 hours of burnt wood bisquettes and refill with fresh water. After Each Use Unplug smoker when it is not in use. See Maintenance Procedures. Place extinguished Bradley Flavor Bisquettes at a safe distance from all structures and combustible materials. Store the smoker in a dry covered place out of reach of children. Clean out any grease. Grease build up may cause fire. Unplug the Long Power Cord prior to commencement of any maintenance or cleaning. Do not immerse smoker in water. Do not spray inside of smoker with any kind of appliance cleaner. This can cause severe damage to your smoker. Do not leave unattended when in use. Do not spray or clean the smoker with excessive amounts of water. Instead use a damp cloth. Maintenance Procedures Use caution when handling and cleaning your smoker as some metal edges may be sharp. Clean out the Drip Bowl. Dispose of all burnt Bisquettes carefully as they may still be hot. Wash the Drip Tray, Racks, Bottom Rectangular Tray and Drip Bowl with hot water and dish detergent or put them in the dishwasher. Remove food particles and grease residue from the smoker. If the inside needs cleaning, wipe it with a damp cloth. Note: The tower should have smoke or black residue on the inside. The more residue, the better the product will taste. The Smoke Generator should be kept clean and free of wood chips and grease at all times. If loose wood chips have collected in the Smoke Generator, simply blow or vacuum these particles away. Unplug the Long Power Cord before removing the Smoke Generator from the Smoke Tower. Refer to Remove Smoke Generator in Assembly Instructions. The Bisquette Burner should be lightly scraped using a wire brush or scraper to remove any residue that has been left by the burning process. Clean the Damper (at the top of the Smoker) to ensure it is not stuck. Wipe the Door Seal with warm water and dish detergent to remove any leftover residues and food particles. After Cleaning Replace Racks, Drip Tray, Bottom Rectangular Tray and Drip Bowl into the smoker, making sure all parts are clean and dry. Insert the Smoke Generator back into the Smoke Tower. Make sure the Long Power Cord is unplugged. 3 Check fuse (located on smoke generator). Check to make sure the outlet, Ground Fault Circuit Interrupter (GFCI), has not been tripped. Bisquettes will not Advance: Check the drive guide and clear all loose wood chips. By cleaning the smoke generator, bisquette jamming and undue wear and tear can be avoided.