Have a question about the Bradley food smokers? Most likely it will be found here. These are the most common questions we get asked. If your question is not listed, just email us your question and we’ll respond to you directly.
Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood. As the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the food or bbq smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level.
Most smoked foods that are produced for resale are first cured and then cold smoked. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods.
A meat cure is a combination of salt and sugar. It can be liquid or coarse granular and can include many other ingredients to enhance the flavor or preserve the meat. You can buy a meat cure from grocery stores, meat supply stores, or some butcher shops specializing in sausages and hams. You can also make your own; however make sure you have a proper smoker recipe and you know the correct proportions for the type of product you are smoking.
Yes you can. Try taking any meat product fresh out of cold storage and smoking at the coolest temperature possible. Do not let your food smoker go above 100 degrees F. Season or marinade to taste. Only smoke for 1 to 2 hours and then cook as you would normally. Keep the damper at the top of your Bradley Smoker wide open, this helps in keeping the temperature low. This can be a little tricky in the middle of summer when the air temperature is above 60 degrees. The new flavors you can create on your grill or oven are fantastic.
The cost to smoke with the Bradley Smoker is about $1.00 per hour. This is about the same as using wood chunks purchased in a store.
That’s a secret. However we will tell you that the bisquettes are made with all natural products and the wood we use is clean and has not been used for some other purpose before we made it into a bisquette.
We have been making food and BBQ smokers for the restaurant and hotel industry for over 12 years. Many of the finest hotels and restaurants around the world smoke their own foods using a Bradley Smoker. Some of these chefs we hope will be willing to share their culinary secrets with you on this web site.
Certain types of wood give a better flavor with different food groups. There is no hard and set rule to this, however try using HICKORY or MESQUITE with pork, beef or red game meat. All types of seafood are excellent with ALDER, MAPLE or our own SPECIAL BLEND. Fruit woods work very well with poultry and fresh water fish. Try using CHERRY with wild duck or chicken. (This is making me hungry).
Yes, we have 12 Pack Bisquettes available in our 4 most popular flavors that you can purchase from grocery stores etc…
You can control the moisture in you smoker by the vent in the top. The more closed it is, the more moisture will be kept in. The more open it is, less moisture will be kept in. Please keep in mind not to close the vent in the top all the way when smoke is running. For example, when doing beef jerky your want to dry the meat so keep the vent all the way open the whole time.
Smoke your food for half the time it will take to cook it. For example, if you are cooking for 6 hours, smoke for the first 3 hours.
You can order parts by calling our customer service team at (866) 508-7514