I have been enjoying my original Bradley for over a month now and love the results. My family did a batch of garlic sausage and gave me half a dozen coils to smoke myself and took the rest in to be done at the butcher. My brother raved about my results and enjoyed my smoke much more[:)]
At the farm, we built a cinderblock smokehouse, but have not used it for a few years now, due to having someone watching it all day. I was thinking that I might try a batch using my smoke generator with the existing propane burner for heat only.
I would say that the smoker is probably three feet by four feet inside and say six feet high max. Or about one and a half large fridges. Anyone have an opinion about how big a smokehouse the smoke generator could handle[?]
whitetailfan
"Nice Rack"
Lethbridge, AB
The smoke generator creates a serious volume of smoke. I'm sure it would easily fog the contents of a fridge sized smoker. As long as you have a separate heat source it should work fine.[:)]
Let your trout go and smoke a salmon instead.
I agree with trout, as long as 2 conditions are met.
A) The smokehouse is well sealed so the smoke can accumulate.
B) You adjust your thought process from cooking in the Bradley to cooking in the larger environment as far as how many hours of smoke you want to apply.
What's up with me & the alphabet tonight?[:D]
We've got the adaptor collars if that would make your project easier, but they're only designed to penetrate about a 2 1/2 inch wall. May need mods for cinder block.
Sounds like a neat project, best of luck & let us know how it turns out.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Chez-boy (LOL)
Where can I see a picture of this adaptor and what does it cost? I've been thinking of setting up a larger box--my thought line is in the area of a food holding box used in resturants. see pic:
(http://www.fweco.com/graphics/images/uhs12.gif)
There are several used equipment business around. I bet I can pick up an older one that is in good shape on the cheap. The only thing I might have to addrss is that most of the newer types max. out at 190 F. It would then be a matter of either changing out the element / thermostat or both. The really older ones you could cook in.
Did I say cheap? Ha ha I picked up a six month old Comstock Castle 36" Char-Broiler-Radiant that sells for new @ $2100.00 for $650.00! Shoot one side of it had never even been turned on!
(http://www.dow-mgc.org/Rayeimages/grill.jpg)
Whitetailfan, I must agree that the bradley will create more than enough smoke for that size. Now you opened the door when you said <b><i><font color="blue"><font size="3">garlic sausage!</b></i></font id="blue"></font id="size3">
You have an old family recipe? A secret guarded through the ages? I would be very interested in what you have to say in this matter!
Olds
Hey Olds,
Sorry I never answered you before, I must have just read about what you had to say on the matter of smoker size.
At one time we did have a very old garlic sausage recipe we used for our game meat. Came from a neighbour who would have been my Grandfather's generation. When my Dad discovered a good tasting pre-mix from Buther and Packer, the original fell to the wayside, as a pre-mix is so much easier to use. I will ask him about the old recipe as I used to love it as a kid but have not had it in probably over 20 years. Maybe I can do up a smaller batch[?]
If I get my hands on it, I will post it in the recipes section[:p]
We have always used garlic as the "primary taste" spice in our sausage and just add more garlic powder to the pre-mix to taste[;)]
whitetailfan
"Nice Rack"
Lethbridge, AB
Much-O-Thanks!
http://www.bradleysmoker.com/products/smoker/smoke_generator.htm
If you look to the right side, the adaptor is basically what you don't have on your generator. The knob you see is the adjustment for wall thickness.
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Can ya purchase just the adaptor?
Yep, we've got them. $32.95 + UPS.
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Olds If I can add my two cents? The smoke adaptor works awsome. Finally got operational this weekend thanks to alot of help from the forum members. I went through a great deal of trial and error along the way but the resuklt has been worth it. As you probally know I have been converting a 1952 Kelvinator fridge. I used a 1000 watt hot plate and a smoke generator. I basically went to the local store took some pics of the Bradley and built mine with the same design. The result is a highly insulated larger volume smoker. Example when I opened the door today at half way to move the meat around it took exactly 11 minutes to get back up to 210 degrees. I have a few modifications left ( basically to make it pretty)I started with the buckhorn bacon this weekend, did four butts and they came out perfect. The wife is Portuguese, her parents were over for a visit and they were so impressed it looks like the next adventure might be Portuguese sausage (choricho) a main stay of the Portuguese diet. I love them as well. I cook them over flaming Portuguese moonshine. Yee Ha
Snap
I'd walk a thousand miles to smoke a "Camel"
snapper39 Thanks for your info. I link this thread to DoW-Prez as he is going to get a generator and make a box. [:D]
Snap, Did you say Chorizo?I use it in a Portogese kale soup you can eat with a fork.Let me know how it comes out.[8D]
SMOKIN & SPOKEN