Recent Posts

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1
Fish / Re: Bradley Smoked Wild Alaskan Salmon
« Last post by Kummok on December 15, 2017, 07:31:11 pm »
Again, I haven't smoked the black cod but I'd expect to use shorter smoking times than salmon and I'd still go for max 150-5°F-ish...once I smoke some, I'll be able to advise better...I just know that those that do locally, produce an excellent product and tap about it being more oily than salmon....
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Accessories / Re: Bradley Smoker Recipe book
« Last post by Edward176 on December 15, 2017, 01:28:13 pm »
Hey Divot27 and welcome to the Forum.
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Accessories / Re: Bradley Smoker Recipe book
« Last post by Ka Honu on December 15, 2017, 01:17:02 pm »
I haven't seen the book but the forum used to have an excellent information and recipe website. It's now defunct but there's an archived copy at this link. I'd go there first if I were looking for hints, tips, and recipes.

The "tech info" only applies to the smokers made back then but they haven't changed much and it's still probably your best Bradley resource.
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Accessories / Re: Bradley Smoker Recipe book
« Last post by Toker on December 15, 2017, 10:35:11 am »
Oh yes it is


Envoyé de mon iPod touch en utilisant Tapatalk
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Accessories / Bradley Smoker Recipe book
« Last post by Divot27 on December 15, 2017, 07:42:24 am »
Hello, I'm new here. Has anyone bought the Bradley Smoker Recipe book that is on Amazon? If so I'm wondering if it is useful with hints and tips. Or is it full of recipes that won't actually be tried.  Thanks.
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Cold Smoking / Re: Bacon Question
« Last post by DADAKOTA on December 15, 2017, 06:38:35 am »
thanks.
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Cold Smoking / Re: Bacon Question
« Last post by CoreyMac on December 14, 2017, 12:39:44 pm »
X2 on cold smoking bacon. I cure mine and cold smoke for 3 hrs. Just have to fry it before eating. Actually its an easier method than cooking it in your smoker IMHO.

Corey
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Fish / Re: Bradley Smoked Wild Alaskan Salmon
« Last post by Steelpro on December 14, 2017, 11:40:51 am »
what about the smoking time and temps,, thanks
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Fish / Re: Smoked Alaskan Black Cod
« Last post by Steelpro on December 14, 2017, 11:39:37 am »
getting my fish from a local black cod fisherman,,, I live in port Alberni, on Vancouver island. Could you please tell me your smoking temps and for how long
 
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Poultry / 6.5 Pound Chicken in the smoker tomorrow.
« Last post by pwven on December 14, 2017, 03:19:13 am »
Got a 6.5 pound free range chicken that I want to do in the smoker tomorrow. This will be my first try at a chicken in the smoker.
At what temperature should the smoker be set?
What is the max temperature you can run the smoker at? I use and accurate PID temp controller.
At what stage must I move the chicken from the smoker and complete in oven? to get nice crispy skin.

 Looking forward to see the end result.
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