Master the Flavour with a Bradley Smoker®
Every meal of the day can be prepared in a Bradley smoker. Check out some of these delicious creations waiting to be devoured. With recipes this simple you will be an expert smoker in no time – not to mention the talk of the neighbourhood.
1 tbsp salt
2 tsp ground black pepper
250°F
Sprinkle the wings with the salt and pepper so they are evenly coated. Set up smoker for 250°F using wood bisquettes of choice.
Lay wings on smoker racks and smoke for about 2 - 2½ hours, or until an internal temperature of 165°F if reached.
Remove wings from the smoker and serve.
4 x Thick cut t-bone pork chops, with loin and tenderloin
4 tbsp honey
Suggested bisquettes: Special Blend, Maple or Apple
Place pork chops on a smoker rack and place in smoker and poke the thermometer probe into the centre of one piece of meat.
Smoke cook for three to four hours, or until chops are done. Cooking times will vary depending on wind and weather conditions. Ensure internal temperature is 145°F.
Remove from smoker and serve with strawberry rhubarb compote.
1 tbsp coarsely ground black pepper
1 bunch fresh dill, rinsed of excess sand and grit and patted dry
125 ml (1/2 cup) + a drizzle of liquor (bourbon, rum or brandy)
125 ml (1/2 cup) kosher salt
125ml (1/2 cup) brown sugar
500ml (2 cups) bay scallops
2 green onions
Kosher salt and freshly ground black pepper, to taste
1 lemon
62.5ml (1/4 cup) honey
Place the fillet into a large foil pan, skin side down. Push edges of salmon together to plump it up. Sprinkle black pepper liberally over fillet and push pepper into the meat so it sticks to it. Top side of salmon with fresh dill then drizzle with 1/2 cup of liquor. Layer with salt and sugar twice, and then drizzle with liquor. Cover with plastic wrap and place in refrigerator and allow to cure for 24 hours.
In a large bowl, place the bay scallops. Smash green onions using a knife or rolling pin to bring out the onion juices. Coarsely chop the onion and sprinkle over the scallops. Season with salt and black pepper. Then, zest lemon and add to scallops. Squeeze the lemon over the scallops and mix well.
Stuff the scallop mixture into the butterflied salmon. Season the inside top layer with salt and pepper. Fold over the flap pressing firmly to make a log shape.
Cook salmon in smoker for approximately 2-3 hours or until the salmon and scallops are cooked through (internal temperature 155°F). During the last 30 minutes of smoking, brush salmon with honey.
Once cooked through, remove salmon from smoker and allow to rest for 5 minutes before slicing and serving.
5-8 Bradley Smoker Bisquettes, like Apple or Cherry
Set up your smoker so that the temperature is consistently below 90°F, using Bradley Smoker Bisquettes. We suggest apple or cherry.
If you find the temperature goes higher than 90°F, release the heat from the smoker by opening the door. Place the cheese on a magic mat, resting on a smoker rack. Ensure the cheese pieces are 1 inch apart from each other. Smoke the cheese for 1½- 2½ hours. Remember: the longer it smokes, the deeper the smoke flavour in the cheese.
After the cheese has finished smoking, place it into freezer bags or wrap in plastic wrap and store in fridge for about 2 weeks before eating. This allows the cheese to mellow, and the smoke to diffuse through the cheese.
