old owner new smoker from across the pond

[K9smokie]

Have just found your forum and already picked up some great tips .
Ashamed to say I have own my s/s Bradley Smoker for nearly 3 years having bought it at a Game Fair in the UK to cheer myself up after my wife left me . I built a shed outside to put the smoker in , but before I could install the smoker I met another young lady . She and i split up about three weeks ago , so i returned to my smoker !!

Set it up about a week ago , proofed it and then filled it with cheddar cheese , chicken breasts , salmon fillets ,joint of beef , quail eggs and garlic  ,
all smoked with oak  Cold smoked for two hours then removed the cheese and eggs and garlic , then hot smoked the rest for one hour , taking out the salmon after 30 minutes and the chicken after 45 minutes .

It all tasted fantastic !!!! - even the cheese which had melted a little and looked like waffles where it had dropped through the shelves a little .

Just ordered the new cold smoke adapter - just hope it arrives before the next young lady , although she will have to be very special to come between me and my smoker , .
My Bradley is definitely the new love of my life !!

[smokeitall]

I think you might have to be up front with any new ladies that come along and let them know about your first love (Bradley) before they find out on their own, could be some jealousy.  ;D ;D

Sounds like us forum members gotta make sure you stay single so we can keep hearing about what your making.

Pictures are good,

And welcome aboard.

[minnowfisher]

Hi There,
         Welcome to the forum, sounds like you went at it full tilt, sounds as if you done ok though, where in the uk are you, i am up in Stirling, Scotland.
JFG

[K9smokie]

Hi JFG ,
I'm down the other end of the UK near Taunton in Somerset .
Yep I guess going full tilt at things was why i delayed nearly 3 years before using the smoker !!!!

Now i cant wait for my next delivery of goodies to try real cold smoking .

I did a re-run of the cold-ish smoking but then transfered the chicken , salmon and beef into my Aga to cook it and if anything the results were better as the meats were not so dry and i managed to keep the beef very rare , which after chilling it i was able to slice it really thin and it just melted in the mouth MMMMMMMMM!!!!!!

[La Quinta]

Welcome K9.....keep smoking and maybe the chicks will come to you.... ;D Just a tip from a chick in California!!! Guys who smoke/grill are sexy...keep that in mind!!!  ;)

[minnowfisher]

Hi K9,
JFG here,nice of you to reply, was in Taunton a long time ago, nice place. if you are trying whole chickens, try them with a rub of butter and creole seasoning, inside and outside the skin, smoke with oak for 2 hours at 220, rotating the trays halfway thru, then finish off in the oven at 200 for approx 1 hour, just keep an eye on them though, depending on what type of oven you have.
JFG