Hello everybody, I found the bradley smoker last week after 10 years of smoking the Alaska way. Which is hunting Alder by the roadside, charcoal bed and feeding/adjusting for the next 8 hours. I do native style cold smoking of Kings, Reds, and Silvers, and I have a couple of recipes and techniques I'd like to share. As well as learn how to smoke my moose and caribou. I live in Dillingham, in Bristol Bay Alaska for the last 25 years, and have lived subsistance lifestyle as much as I can stand. (I LOVE the bacon mushroom cheeseburgers at the Bay Diner) Three freezers at my house, one for fish, one for moose and caribou, and one for everything else. I built my smokehouse as a cold smoker, as that is mainly what I do with my fish, but can I do moose as well?
Looking forward to swapping recipes and techniques with everybody interested.
Dan
Welcome,
It looks like you already have much experience. Looking forward to hearing and learning from you.
Don't be a stranger here.
Brad
Congratulations on your purchase and welcome to the forum...Enjoy!
http://www.susanminor.org
Remember we like pic's!!
Welcome Dan. Will look forward to the wealth of knowledge you have to share with us.
Welcome to a really great forum....enjoy your smoker...
Welcome to the forum Dan
Looking forward to learning from your knowledge
Carolyn
Hi alaskadan! Welcome! I, too, look forward to hearing how you smoke fish. I have done moose roasts in the past they turn out great. Obviously they are lean and i have had good luck with a marinade before smoking or wrapping the roast with bacon to keep them from being too dry. I take moose to about 160° internal temp - you can adjust to your tastes. My nephew marinaded a moose roast in some red wine and other spices and it was very good.
We're over in Soldotna and just finished filling the freezers with sockeye. C'mon silvers!
Again, welcome.