Bradley Smoker?

Silverado

Silverado

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I went out and spoiled myself on the weekend, and one of the things I bought was a Bradley Smoker.

Anybody else got one? What's your favorite wood for various things?

Any tips I need to know? I'm thinking of building a little house for it to keep the wind/rain/snow off it.

Man I'm looking forward to some tasty smokey foods... my buddy's marinating some walleye right now :D
 
I have a Smokey Mountain smoker. I looked at the Bradley and concluded it was too expensive, wasn't big enough for what I wanted to do and I didn't like having to buy those little wood wafers. In my smokey mountain I can use any form of wood. I use my own sugar maple which I split into kindling size. Sorry if it sounds like I am raining on your parade, I don't want to be negative. I am sure the bradley will work for you, it's just not the choice for me. I make smoked sausage usually about 30 # per batch , Salamis, pepperoni, Kielbasa, ham, bacon, Smoked ribs and chicken, smoked pork shoulders for pulled pork. All are great. I wish you the best with your new toy.
 
I had a big refridgerator conversion smoker and for my useage it was too big and that is why I bought the Bradley. I like the ease of use and since I don't use it all the time the cost of the wood bisquettes is not even a concern. When I did the chickens I put them in stacked up some bisquettes and walked away for 4 hours, never even checked it once and they were excellent. It is a great toy!!! The best price on the Bradley's and the bisquettes lately has been Canadian Tire when they were on sale a little while ago, watch the flyers.
 
I actually found some excellent links through the Bradley website forum, including one with some awsome recipes!
 
It's not the cost of the wafers, its their avalability. are they going to make them in 5 years time? I like things simple , tried and true. I just don't know if they sold enough of that type of smoker to keep up with the production costs of making wafers for the long run. Like most consumer goods models change every few years and getting parts/supplies for an older unit can be a royal pain. You have to deal directly with the manufacturer which would be in the USA or more than likely China.
 
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It's not the cost of the wafers, its their avalability. are they going to make them in 5 years time?
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Yeah - they're going to be around. They're doing fantastic. My dad sold 'em their warehouse space and i've met him many times. The smokers are selling like mad all over canada and america.

Avid hunter btw. Really nice guy.

Dad had an idea for ours of cutting some pipe exactly the same diameter as one of their wafers, and alternating it in with wafers for when you don't want quite as strong a smoke. Wafer goes in, smokes, steel ring goes in, doesn't, gets pushed into the little bowl, wafer goes in, smokes. Haven't tried it yet tho.
 
I just bought a smoker myself, though i have only made jerky so far. Now those ribs sound so good. I'm gonna have to try them this weekend. My mouth is watering here reading this topic.
I also found some wood pellets that are made from wood soaked in Jack Daniels. has anyone tried these??
 
Foxer said:
Yeah - they're going to be around. They're doing fantastic. My dad sold 'em their warehouse space and i've met him many times. The smokers are selling like mad all over canada and america.

Avid hunter btw. Really nice guy.

Dad had an idea for ours of cutting some pipe exactly the same diameter as one of their wafers, and alternating it in with wafers for when you don't want quite as strong a smoke. Wafer goes in, smokes, steel ring goes in, doesn't, gets pushed into the little bowl, wafer goes in, smokes. Haven't tried it yet tho.
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A fellow in the states has done something just like this, and also to allow all the bisqetts you load to feed onto the element (the only gripe I have so far... the last 2 won't advance, so you need to load +2 of how many you want.)

He makes 'em from aluminum, and calls them 'Bubba Pucks'.
 
I bought a new BBQ that has a smoker burner/box on it. It gets too hot for cold smoking, but I usually eat what I smoke right away, so it works great for me. I must say though that I have had mediocre results with fish. It tastes OK, but doesn't really seem to pick up too much of the flavour. Any tips to get more flavour into the fish? I've only tried maple and hickory, would different wood give better results?
 
you must brine your fish before smoking for proper smoked fish taste? Also the surface of what ever you want to smoke should be dry before starting to smoke. That way it will take on good colour and smoke flavour. My brine for fish is simple, 1 cup pickling salt,1 cup brown sugar, 20 cups of water. Soak fish in this brine for 1 day per inch of thickness plus one more day, Minimum 2 days in the brine in the fridge. Remove hang to dry then smoke.
 
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Thanks. I'll give that a try next time for fish. Do you do this with red meat also? Venison seems to take the smoke flavour pretty good without this procedure. I haven't tried anything else at this time, any tips for beef, pork, bear, goose etc appreciated.
 
You can brine everything chicken,turkey, beef, venison it adds flavour. If you were to add a cure to the brine and use venison you would have venison pastrami, you would have to brine it for a longer time depending on how thick the meat was. It's that simple. The only thing is to be able to control your smoking temp so as to not cook the meat too much, you want an internal temp of 160 F
 
I had a couple of the 'Bubba Pucks' made at a machine shop. I talked to a guy who made them out of automotive frost plugs. I think he just put 2 together and it would be cheaper than the machining cost. I like apple for fish and alder or maple for jerky. I haven't used any hickory yet. Smoked chicken is a real good one to do if you are getting company over for supper.
 
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