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The Bradley does a good job on ribs. Will also do a good job on any meat that is cooked low and slow and where tight temperature control, such as snack sticks,  don't matter.

Bradley Flavour Bisquettes / Re: Beech Wood Substitute
« Last post by Edward176 on February 04, 2019, 11:24:22 am »
Welcome to the forum Evelein. I've been using Alder wood in place of Beech wood from my grandfathers recipes, seems to work well and he used it a lot on meats that he smoked.
Cold Smoking / Re: Smoked flour??
« Last post by Orion on February 04, 2019, 10:01:47 am »
You could buy yourself a bottle of liquid smoke. Usually found in the baking supply aisle . It is really effective in giving any recipe a smokey flavour. 4 to 6 drops in your dough water will give you all the smoke flavour you want without the time and cost spent trying to smoke the flour. No one will be able to tell the smoke flavour was imparted as a liquid.

I use the liquid smoke in soups, gravies, casseroles and meatloafs. It’s potent so use sparingly.
Cold Smoking / Smoked flour??
« Last post by TMB on February 04, 2019, 07:53:36 am »
Anyone ever smoked or tried to smoke bread flour to see if it would work?

I'm trying to get more smoke into pizza crust without over powering it.   I have used wood chips when cooking pizza but the cheese will take on a lot of smoke without the crust having anything
Bradley Flavour Bisquettes / Re: Beech Wood Substitute
« Last post by Gafala on February 03, 2019, 09:36:51 pm »
If you really want to use Beach Wood then get your self a pellet smoker attachment, and use this link for the pellets.
Bradley Flavour Bisquettes / Re: Beech Wood Substitute
« Last post by Evelein on February 03, 2019, 07:32:12 pm »
Super, Thank you. I guess I wasn't too far off the mark.
Bradley Flavour Bisquettes / Re: Beech Wood Substitute
« Last post by Habanero Smoker on February 03, 2019, 01:18:39 pm »
Hi Evelein;

Welcome to the forum.

I would say maple is a very good choice. Or a combination of maple and pecan - such as for every 2 maple use 1 pecan.
Bradley Flavour Bisquettes / Beech Wood Substitute
« Last post by Evelein on February 03, 2019, 07:09:14 am »
Hello, I'm new to the forum, but have been smoking stuff off and on for a number of years. I have a Bradley smoker.

Does anyone know what would be a good substitute for beech wood, since Bradley doesn't appear to make beech wood pucks? European beech wood is used to smoke Wesphalian ham and I'm trying to make something close to this ham. The recipe appears to be a secret in Germany. I will probably use one of the Bradley brand woods as a substitute. Wikipedia says, when beech wood is used in making barrels, it has a "tone between those of maple and birch". I'm not sure what that means. If nothing else, I'll start with maple or apple.
My family usually has a ribs smoking competition every September and I’m trying to get the best smoker for the money and works good.  I will also be smoking other stuff as well but mainly ribs.

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Meat / Re: Pork loin question
« Last post by zueth on February 02, 2019, 09:13:15 am »
All great advice above. The other thing you can do is reheat in SV @ 140. This guarantees it doesn’t get over cooked and doesn’t dry out. If you have a SV or access to one that is the way to go.

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