winter BBQ backyard

Winter is coming..

If it hasn’t already arrived where you live, it’s on the way! Chill in the air and frost on the ground. soon, before you know it, you’ll be digging your way to your car every morning. Keeping your smoker dry and running at the right temperature is easy in the summer months. But most winters… read more

pile of beef jerky

Tips & Tricks for Making Your Very Own Jerky

Making Jerky is a lot simpler than one may think! As good as store bought jerky may be, homemade jerky is phenomenal! Here are a few trick and tips to help you get started. 1. Pick out the leanest cut you can find.  When smoking other food, we usually seek out fatty and well marbled… read more

Tips and Tricks for Smoking Brisket

Brisket is notoriously unforgiving, and can seem a little bit daunting of a task to take on. But the rewards of getting brisket right are phenomenal, the flavourful crust surrounding a tender and juicy smoked beef center. First things first, pick your brisket cut. Look for high quality beef with a good layer of fat.… read more

Smoke on Your Grill

If you love smoked food as much as we do, you’ll be happy to know that creating a smoked flavour on your grill is as easy as 1-2-3. No, really! In just 3 simple steps, you can prepare great tasting food, with real smoke flavour. Using any of our many different Bradley Flavor Bisquettes, smoking… read more

Pork belly with cure on it

Cure or Brine – What’s the difference?

We’ve all heard about how brining and curing are the best ways to impart flavour, and make meats and poultry tender and juicy. But what’s the difference between brining and curing, and when do you choose one over the other? Both brining and curing are traditional methods of preserving food, and both have the added… read more

Smoked Pork Chops in Smoker

Smoking & BBQ for July 4th!

Americans usually do not need a reason to BBQ, but if it was necessary, July 4th is probably as good a reason as any! In backyards and campsites all over the USA, people will be celebrating their independence and, in most of those celebrations, BBQ will be a big part of it. Grilling, smoking, eating,… read more

Cabin scene with Bradley Smoker

Smoked Food in Canada

Happy Canada Day everyone! Canada has a long history and tradition of smoking food. Traditionally, as it was employed elsewhere too, it was used to preserve meat and fish prior to the advent of refrigeration. Smoking ensured that food would last over longer periods of time and over winter months when food was more scarce.… read more

Food for a crowd

Smoking for a Crowd

Backyard Smoked Food Party So now that you feel comfortable with your smoking skills and are ready to take advantage of the warming weather it’s time for a backyard party with your smoker as the star! Here are a few tips to ensure a successful and, most importantly, stress-free party: Start yesterday Preparing some appetizers… read more

Hot Smoked Salmon

How to Hot Smoke Fish

Smoking is one of the oldest methods of preserving fish and is still used today, even with the modern advent of refrigeration. The combination of salt, applied by through a brine or dry cure, and smoke not only prevents fish from spoiling, but imparts rich flavour. Since today we do not cure and smoke fish… read more

Sausages and pepperoni on wood background

A Beginner’s Guide to Charcuterie

Charcuterie has become quite popular these days and most trendy establishments will have some sort of a charcuterie board or platter on their menu. At first glance the arrangement and variety can seem a bit daunting (and it sounds a bit snobby too…), but it’s simpler and more rustic than one may think! First, a… read more

Cutting board of sliced meat and smoked cheese

A Beginner’s Guide to Food Smoking

So you’ve just joined Bradley Smoker family. Congratulations! Now that you have your smoker assembled and in the backyard, let’s smoke! But how to start? Here are some helpful tips on how to get started smoking: 1. Choose the right product First things first, picking the right food to smoke. Now when most people think… read more

Jar with smoked vanilla beans

Smokin’ Desserts

Smoking for me has almost always been about the meat. Whether it is a brisket, pork shoulder, chicken wings or a fillet of salmon, I am happy to smoke it. I dabble with smoking vegetables. Well actually, jalapeno peppers, stuffed with cream cheese and wrapped in bacon, might just be my most smoked item. But… read more