Iron Chef

[car54]

The food network had the 1st episode of the American Iron Chef and they were talking about the high tech kitchen equipment of which one of them was a stainless steel Bradley smoker. The Japanese call them a smoke machine. I wonder where they vent them because they were on an open counter.

[Oldman]

In commerical kitchens the equipment that cooks is under a very effect exhaust system....enough that you can feel the air ripping around you head...

http://rminor.com

[Habanero Smoker]

I took a course at the Culinary Institute of America, which was called Smoke Roasting & Grilling. The class was indoors, the Chef had two Bradleys going, a Bullet, and an indoor grill. The smoke alarms only went off once for about 5 seconds. The exhaust system was impressive. It was quiet, and you could not even feel a draft.

[car54]

The show was interesting because of the creativity of the chefs. They have 1 hour to prepare 5 dishes from the "secret" ingredient, which was trout. The kitchens had a commercial ice cream maker and one of the chefs made trout ice cream. What I did not like about the show was the hype and theatrics from the host and his crew.

[Chez Bubba]

While I think it's cool that the Bradley's are part of the equipment, I have to question the following. If they have to cook in one hour, how useful is the smoker going to be?

Low & slow is the mantra. Even cold smoking, that wouldn't be enough time to chef-up an entree.[?][?][?]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[car54]

Chez Bubba, I agree with you on the Bradley not performing as it should in an hour. I do not believe that there was any commercial endorsement of any of the equipment because none of there names were mentioned. I don't recall what their commercials were advertising. What was interesting is the chef would put spices and herbs in a very hot skillet to create smoke and they would hold the item above the smoke for a moment.

Brad