Master the Flavour with a Bradley Smoker®
Now that you have picked your smoker and set it up, you probably want to start smoking. Picking the right food to smoke is very important. When thinking of smoking, most people think about meats like bacon, chicken wings, pork, prime rib and the like. There is more to smoking than just meat. Smoked cheese and nuts can be served as an appetizer, smoked vegetables as a side dish, and even smoked fruit for dessert. Although there are many possibilities when it comes to smoking food, you can't smoke everything. Foods that contain moisture are the best to use, so the flavour can really soak in. Dry foods, like nuts, need to be soaked before smoked so the smoke has something on which to cling. With meat, it is important to brine or marinate beforehand to ensure that it doesn't dry out. It is also best to ensure you are choosing high-quality ingredients to smoke. No technique, sauce or seasoning can turn processed cheese slices into aged English cheddar. In the end, the quality of product is well worth the extra dollars.
BISQUETTES
Bisquettes are made of hardwood chippings. They burn in the smoker, and come in a variety of flavours. Bradley Flavour Bisquettes® are made of natural hardwood, for use in the smoker or on the grill. Choose a bisquette to complement whatever you are cooking. Apple or hickory are popular choices for pork, whereas maple complements fish such as salmon. In the recipes tab, you will find suggestions for what flavour of bisquette to use for each meal.
OTHER FLAVOURS
To add extra flavour to your dishes, consider brining meat beforehand. This will ensure that it doesn't dry out as well. Rubs and marinades are also good ways to add flavour to your dishes before going in the smoker.
HOW LONG? HOW HOT?
Bradley's digital smokers allow for complete control of the temperature. Ideal smoking is low and slow. Keeping temperature low will make your meat more tender and juicy, while giving more time for the smoke to absorb.
Smoking times, like cooking times in your oven, will depend on what you are cooking. If you are cooking meat, ensure it has reached the safe internal temperature before eating by using a probe thermometer.
Recipes will indicate general smoking times for each type of meat. For a printable Safe Internal Cooking Temperatures chart, please refer to this Government of Canada chart.
