Hi All.
Got a OBS on order and can't wait.
Been smoking stuff via charcoal and gas for a while and can't wait for my unit to arrive.
Thinking of housing it in my garage with my gas grill.
If there are any UK users willing to share info specific to smoking food in the UK ( online shops, deals etc ) I'd be very grateful
Great forum and look forward to contributing.
Hi surfer69 and welcome to the forum. It is nice to have more smokers fro the UK
Here is a link for you and they have all their stuff at 20% off right now. Ask for Malcohm Barnett. That is who sold me mine.
http://www.anglingcentre.net/acatalog/bradley_smoker.html
HR
Surfer 69, welcome to the forum.
HR, thanks for the Angling Centre link. Great price, at least for this neck of the woods. Orderd four boxes of 120.
W E L C O M E to the Forum surfer69!
Welcome to the fun surfer69
surfer69, I like that ::)
Hi surfer69 and welcome to the forum. Nice to see more people on this side of the pond joining. Here are a couple of useful websites:
If and when you need spare parts, have any warranty issues or need any help:
http://www.bradleysmoker.co.uk/
http://shop.bradleysmoker.co.uk/shopdisplayproducts.asp?id=4&cat=Bradley+Smoker+Spare+Parts
Spices, accessories, making sausages, bacon etc:
http://www.weschenfelder.co.uk/
http://www.sausagemaking.org/
I have dealt with Devon Angling before, had no problems and their prices are good at the moment.
Spookily my wife had already ordered my kit from Devon Angling !!!
She got me the generator but I was too impatient (and knew I'd never get round to buiding a smokehouse )
so I've returned it and got the whole kit.
Anyone know of a 'bubba puck' type thing in the UK ?
Quote from: surfer69 on October 19, 2009, 10:13:07 AM
Anyone know of a 'bubba puck' type thing in the UK ?
Surfer69,
Unfortunately, I can report to you that when I purchased my smoker back in July, I looked high and low in the UK for those without even a shadow of cuccess. You will have to order them from the US and they are work it. In order to smoke some thing for an hour you would need 3 bradley brisquettes. In order to push the third one to the hot plate you need three more to do the job and hence they are wasted. So it would be worth the expense.
If I were you I would check out the new pucks one of the members is making. He is BigjohnT and I will try and find you the link. I believe they are much better and lighter than the Bubba's.
HR
Welcome to the forum. I'm a newbie here also however I'm a newbie to smoking as well. These guys/gals all helped me turn out amazing 1st 2 smokes. Now I'm going to tackle a turkey.
It was a big group effort.
QuoteAnyone know of a 'bubba puck' type thing in the UK ?
As far as I am aware they are not available in the UK as yet.
I got bubba pucks, the maverick dual probe remote thermometer and my auber PID add on temperature controller, which are all recommended add ons by our US and Canadian friends here on the forum, shipped in from the US. :)
The auber is brilliant but not a necessity when starting out, if you can get hold of the bubba pucks and a maverick I would go for it. I would also recommend buying the more finely meshed jerky racks to replace the chrome plated ones that come with the BS. They are available in the UK. :)
It does get a bit frustrating sometimes when you look at the prices on this side of the pond compared to the US prices and also some of the accessories and recipes posted using ingredients not available over here but that's life! ::)
Hi surfer69 and welcome to the forum!
My son-in-law's parents were here from the UK a couple of weeks ago. They live about 45 minutes outside of London. This was their first ABTs and home smoked cheese. They either liked it or were just being polite. ;)
I don't use Bubba pucks - yet. I just time the smoke cycle. 3 plus however are needed for the smoke. For one hour, that would be six. I put an hour on the kitchen timer. When time is up, I push the last burned puck into the water bowl (using tongs) and remove the next in line before it gets burned. Granted, it's not a set-it-and-forget-it solution but it has been working well.
Thanks for the warm welcome !!
I've just returned from Southern Florida, If only I knew of my excellent birthday present then, I could have stocked up !!!
Spent the time hunting out kettles and smokehouses though so I know what I'm up against !!
I've got some relatives coming over in Nov so maybe they'll be nice and bring me some goodies.
I'm gonna start with 3 bubba pucks and a wireless thermometer.
Just a quick heads up to those in the UK, I've just been to my local aldi and they have a whole pallet of either jim beam/jack daniels wood chips( I can't remember)
They're marked down from £1.99 to £1.49 a pack but I reckon they'll have to drop them more to shift them, so I'm biding my time !!!
Quote from: surfer69 on October 19, 2009, 12:04:19 PM
Just a quick heads up to those in the UK, I've just been to my local aldi and they have a whole pallet of either jim beam/jack daniels wood chips( I can't remember)
They're marked down from £1.99 to £1.49 a pack but I reckon they'll have to drop them more to shift them, so I'm biding my time !!!
I think you mean Jim Bean and Not Jack Daniels if you were talking about Bradley Brisquettes. They Dont make them in JD GOD I WISH THEY HAD I WOULD SMOKE CHOCOLATE CAKE WITH THAT.
If you were talking about JB brisquettes at 1.49 pound /ack that is a very good price I am just not sure what you would smoke with that.
HR
Hmmm. Put a JD bisquette into a pot of boiling water. Put your head over it with a towel on your head. Breathe deeply. We might have a new product here that cures what ever ails ya ;D ;D
Quote from: ArnieM on October 19, 2009, 12:37:56 PM
Hmmm. Put a JD bisquette into a pot of boiling water. Put your head over it with a towel on your head. Breathe deeply. We might have a new product here that cures what ever ails ya ;D ;D
And if it doesnt, it wont hurt ya ::) ;) ;D ;D
HR
Sorry Guys,
Forgot to put that they are ' wood chips ', no bisketts unfortunatly !!!!
Gotta have something to do whilst I wait for delivery !!!!
I suspected that much. They do have the chips in the JD flavor. Although these chips are made for you normal smoker / grill, I have seen some forum members use the ingeniously on the Bradley burner.
Can you send me the store's website.
HR
www.aldi.co.uk (http://www.aldi.co.uk)
The website won't have them listed as they always have 'specials' every week and these were obviously one of those specials that just didn't sell.
I'm interested in the 'ingenious use' you mention but I should stop getting ahead of myself, I've not even started yet !!
Can't even think what I want to smoke first either.
http://www.polsco.co.uk/ (http://www.polsco.co.uk/) These guys are my inspiration, smoked lancashire cheese. Mmmmmmmnnnnnn
What you should smoke first, that is a difficult question. Chicken is always a safe place to start.
Cheese, Lancashire or otherwise is a cold smoke process. That means that you should not have any induced temperature in the tower and it is preferred that the smoked is initiated a bit away from the tower in what is called a cold smoke adaptor. Bradley sells those but you can make your own. You will have to take a cardbox invert it upside down, cut a piece on the left side to fit the smoke generator, another cut out on the top and attache a 4 - 5 inches flex pipe to the hole and attach to the tower. One of the variables her is the abient temperarure. The temp inside the tower should not excees 80 to 90 F and the lower (65 - 70) is better. This smoking should not take long, 2 - 3 hours of light wood; apple, cherry or hickory then out, vacuum sealed and a long wait of 10 to 14 days before you touch the stuff. Otherwise, it would be like licking an ashtray full of butts. A TRUE TEST F PATIENCE if you ask me.
HR
I'll start by saying I'm not an expert on your subject matter.
Cheese: I'd figure that the 'medium' aged variety of Lancashire would be best; not too crumbly and not to creamy. If your temp is running 50 F or less, you could probably smoke it directly. Otherwise a cold smoke adapter would be required. Simply put, the SG goes in a box and the box is connected to the tower by dryer vent hose. However it's done, the idea is to keep the heat out of the tower. I've done it when the temp got into the 60's and put a tray of ice in the smoker. The tower temp was running around 85 F and the cheese came out good. You'd probably want to flip the cheese and rotate the racks front to back about half way through the smoke. I use apple and/or pecan. Hickory would be somewhat stronger.
Chicken: I love those yard birds. Many complain that the skin turns out rubbery due to the low temp.
Keep the top vent wide open; it let's the moisture out. Put the chicken is as dry as you can. A couple of hours of naked time in the fridge can help dry the skin. When all else fails, take it out before it's done and put it on the grill or in the oven for 15 minutes or so to finish it off.
Sorry, temps in degrees F.
Enjoy.
Sorry surfer69, I forgot to mention. When you smoke the cheese, put a bunch of your favorites in there - cheddar, Swiss, pepper jack, mozzarella, etc. If you're gonna pay for the smoke, make the most of it.
And as has been mentioned here thousands, maybe even hundreds of times: It ain't done when you take it out of the smoker. Do a double wrap of plastic or vacuum seal it, date it and put it in the fridge for AT LEAST 10 days. The longer, the better.
OK. It's here !!! Now just to season and whack some meat in it.
Excited !!!
Surfer 69, welcome to the fun.
Hey surfer 69!
Welcome to a great forum, everyone learns from each other!! Great bunch of people!
Tim
Quote from: surfer69 on October 25, 2009, 04:10:51 AM
OK. It's here !!! Now just to season and whack some meat in it.
Excited !!!
YOu will be posting some pictures, wont you???
HR
http://forum.bradleysmoker.com/index.php?topic=12154.0 (http://forum.bradleysmoker.com/index.php?topic=12154.0)
Enjoy !!