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General Discussions / caught fire
« Last post by howiess396 on September 16, 2017, 11:42:02 am »

: My Bradley smoker caught fire and burned the foam insulation in between the back panel and the inside is it still safe to use and eat food from it because of the toxic fumes from the foam ?
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The Digital Smokers (BTDS76P & BTDS108P) / MOVED: A-MAZE-N Smoker
« Last post by KyNola on September 15, 2017, 07:37:11 am »
Introduce Yourself / Re: New to the Forum
« Last post by Bou2 on September 14, 2017, 09:59:06 am »
Hello all,
New to forum and new to the smoking process. Lots of info on here and thanks for the input. Just finished seasoning my new Bradley original 4 rack smoker, and can't wait to try it out on some fresh silvers using Kummok's recipe! Will let y'all know how it turns out. I've put this off for way too long ;D

Just thought I'd report on my smoked salmon try....At first I thought the finished product was way too salty...after letting it chill in the fridge overnight, it tasted superior the next day!

Now gonna try my hand a smoked pork ribs.
Fish / Re: Bradley Smoked Wild Alaskan Salmon
« Last post by Bou2 on September 14, 2017, 09:54:25 am »
For the fish to cook more evenly, rotate your racks; top to bottom, and front to back - meaning turn the racks 180 degrees before placing them back into the smoker.

If the fish fillets are thinner, you may want to cut back on the brining time.

Thanks for the comments...Being a newbie to the smoker, I never really thought about this. I will follow this practice in the future.

The flavor of the finished product was actually much better than I had originally thought...I guess letting the fish chill overnight in the fridge caused the extreme saltiness to dissipate somewhat.

thanks for your comments and on to the smoked ribs!
Fish / Re: Bradley Smoked Wild Alaskan Salmon
« Last post by Bou2 on September 14, 2017, 09:50:01 am »
Did you soak the fish in fresh water for an hour or so before putting in smoker to help eliminate to much salt?
I rinsed the fish as indicated after brining. I did not soak the fish in FW for an hour. Have you done this? 

As a side note, the flavor of the fish after coming out of the refrigerator a day later was outstanding. The salt content seemed much lower than the samples I tried when product was hot from the smoker!

Introduce Yourself / Newbie
« Last post by OPK on September 14, 2017, 08:56:04 am »
Hello from Finland/Polar Circle  :o

Bradley smoger digital 4 rack


Poultry / Re: I'm a bit afraid of this turkey
« Last post by bhfrankel on September 14, 2017, 07:14:17 am »
That's how do mine.  Comes out great.

Sent from my Pixel XL using Tapatalk

General Discussions / Re: Chat Room
« Last post by Ka Honu on September 13, 2017, 02:02:57 pm »
"Back in the day" we used to agree that those who wanted to use it would meet in the Chat Room at a regular, mutually agreeable time (e.g., 8PM Wednesdays EST). Once the word got out we had some good interactions there.

Just sayin'...
Hot Smoking and Barbecuing / Newbie Hekp
« Last post by andyh101 on September 13, 2017, 11:38:22 am »
Hi All

I'm very new to this smoking hobby

I live in the UK and due to my small business I have very good contacts with local abattoirs to purchase meat

I have acquired a Bradley Original and as much as I have looked in this forum and purchased a couple of books

I am after a few simple helps/hints to get me started

My main aim is to get some streaky bacon on the go

But to start I would appreciate some direction on

1 Hot smoking Garlic- How long and what temperature

2 Hot Smoking Chicken Breasts -Dry or wet cure, How long to cure, How long to smoke and what temperature

3 Hot Smoking Salmon - How long to dry cure and smoke and what temp

My apologies for the simple questions but I thought I would ask for advice

Poultry / Re: I'm a bit afraid of this turkey
« Last post by KyNola on September 13, 2017, 07:17:16 am »
I would follow Hab's advice on your turkey.  His reply is spot on.
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