Hi:
I am Ltbill a retired Marine and avid fisherman and I just purchased a Model BT1S1 Bradley smoker from Cabellas today.
What I am now looking for is help or guidance in smoking my Coho and Chinook Salmon from Lake Michigan.
For the past 10 years have had a smoke house do it for me and they did a great job but started to get a little pricey.
Normally we serve the Salmon cold with cheese and crackers at the VFW on Friday nights and it is a great hit, I just don't want to mess up what has become a tradition for the past 10 years.
Any help from beginning to end will be greatly appreciated.
Semper Fi
Bill
Thank you very much for your service Lt. Try looking in the Fish section of the forum for help on smoking your salmon. There is a "sticky" there for Kummok's smoked salmon that is pretty much legendary around these parts. Lots of other good information there too. There is also a recipe website you might want to take a look at www.susanminor.org The recipes are by Bradley owners and the recipes tailored to the Bradley smoker.
Before I forget, welcome to the Forum!
Thank you very much for your help and your welcome to the forum.
Bill
Kummok's smoked salmon is the best!
Brad
Welcome and congrats on the purchase