The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: JulieS on June 17, 2011, 04:00:08 pm

Title: Smoking
Post by: JulieS on June 17, 2011, 04:00:08 pm

I'm so excited!  My Bradley Smoker is on it's way......An early birthday pressie.

Anyone got any tips for smoking?  I've just put some bacon onto cure, so that should be ready to smoke just in time.

Title: Re: Smoking
Post by: robert waddell on June 17, 2011, 04:41:20 pm

dont use water to clean the inside      the water runs into the electrics at the base  :farmer:

Title: Re: Smoking
Post by: JulieS on June 17, 2011, 07:28:12 pm

Very sound advice Robert, thank you  :)

Title: Re: Smoking
Post by: Olly398 on June 18, 2011, 08:49:38 am

Just had a look at the Bradley smokers, they look great! They can do hot and cold smoking - two quite different thing. I have no experience of the latter (which you'd use for bacon, smoked salmon, sausages etc) but a fair amount of the former (pulled pork, US style BBQ, beef brisket etc). The basic idea of hot smoking is that you slow-cook and smoke at the same time, and very delicious results it produces too, to be eaten straight away rather than preserved.

I posted a hot-smoking/bbq link in another thread here (http://www.accidentalsmallholder.net/forum/index.php?topic=15717.msg152561#msg152561)

And my own hot smoker is here  (http://brixtonsbounty.blogspot.com/2010/03/introducing-hot-smoker.html)

What kind of things are you planning on smoking?  :wave:

Title: Re: Smoking
Post by: JulieS on June 18, 2011, 09:20:06 am

Many thanks Olly.

I've gone for the cold smoke adapter for the Bradley too because I'm mainly going to be smoking bacon, sausages and salmon.  But love the idea of the hot smoking too.

Can't wait until it arrives!  :) :) :)