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I smoke pretty well everything: chicken (did one yesterday), duck, prime rib roasts, hams, pork roast, moose/elk/deer, ribs, fish, pepperoni, smokies, brisket....pretty well any meat or fish. I will try veggies this summer and want to do the smoke/deep fry a turkey.
sure the bradleys are good ..well actually I don't no ..never used one ....but having to buy there pucks would just tick me off ....I have a littlechief ...I use it atleast once to twice a month..i mostly do pork ...ribs and the flank meat at the end of rib cages ...soooo good ...I use saw dust as chips ...bigbully supplies me all the time with the saw dust ...I refuse to buy wood from a store ...haha ...but I love my littlechief ...just wish it was a bit bigger and got a little hotter ...a rack of ribs will take almost 30 hrs to cure ...NO COOKING ... must cure only
I'd be catching some of the bumper crop of sockeye expected to return to the fraser this year and load the Bradley up. I use a simple recipe of demerara brown sugar and coarse salt. 3 sugar to 1 salt for the dry brine and hickory chips for the smoke. Simple, tasty and have never had it go wrong.
I have just gotten the Bradley 4 rack digital and have only used it about 3 to 4 times. Its kind of a learning trip each time. I did a nice moose roast which I smoked for 1 1/2 hr at 120 and then another smoke for 1 1/2hrs at 150 and then cooked it in the smoker for another 7 hours at 190F and it was the best roast I have ever done, it stayed very juicy and tender and the smoke flavor for me was just right not to overpowering. I use the same theory as when I smoke sausage in the fall, I only put smoke to the meat for approx 1 1/2 hrs at around 120F and then smoke for another 1 1/2 hrs at approx 150F and then finish the sausage or in this case the roast until it gets to 180F inside or with the roast until it reaches the way you like your roasts well done to rare.
Google is your friend. I use basic recipes to build off of. Rubs for meat, brines for fowl and fish, different types of wood for different meats/fish/veggies etc.
A couple things to remember.
- write everything down, that way you can add or change as you try differnt things.
- Get a meat/cooking thermometer (dual type) to ensure your internal meat temp as well as your cooking temp. You want to cook slow with not a lot of heat.
- DO NOT CLEAN YOUR SMOKER!!!! once you "Season" your smoker, leave it, do not scub it clean and/or use chemicals to clean it. I wipe mine out once a year with a damp cloth.
- Do not be afraid to try different things.
- usually the fruit woods are better for fish, pork, fowl and the hardwoods for meat. I like apple, alder and Pacific Blend for fish; apple, alder and cherry for fowl; Oak, Mesquite and Crown Royal for meat. But these are just guides, I have mixed them up and other than the strong woods for fish, all have been good.
I will send you a few links to sites, but one of the best is the Bradley forum, a ton of info on there with links to other good site.
Tons of recipes on the 'net. Don't be afraid to experiment with the brining and the spices. Start out doing little batches and keep track of everything - how long you brine, how long you smoke, temperature, spice combinations. In no time you'll be a pro.
I've got a traeger! Everything gets cooked in it, smoked burgers, steaks, chicken breast, whole chickens, fish, pork chops, you name it.
There is tons of recipes around the Web and lots of different sites to give you a start.
To me everything is better with some smoke.
I've been contemplating Scotch eggs on the traeger too.
Got a Bradley digital 4 rack for father's day gifta year ago and it's prettywonderful. Don't have to constantly baby sit it. Got good advice from this forum a year ago and strictly and religiously use a dry brine. 1 bag "demarara" and 1 cup pickling salt and I have a plastic container that takes enough salmon with the brine, and it fits in my fridge perfectly with a lid. Fills all four racks for 1 batch. Also glaze every hour with maple syrup.
No. It was mentioned by some other members, but i pulled it off the "net". It's so simple and with very little fuss and mess. The last batch of salmon I did I did with a peach syrup glaze every hour. Turned out real nice.
SS glad you brought up the heat thing! The trick to a nice deep tasty smoked anything is a niiiiice sloooooow colder smoke. Those digital Bradley things are god like!! Throw the pucks in set the timer and walk! Saving for one right now lol. I haven't smoked anything in a while since I haven't been able to have a smoker, old apartment building I was in wouldnt let me, not even a BBQ. But hopefully I will have the 4 shelf digital soon!! I feel like this fall I will be doing a lot of smoking. And will share recipes as well as step by steps :)
I have loads of smoker experience..........before a really special friend gave me my Bradley, I did my smoking in a cardboard box or an old wooden box a hot plate, a coffee can, briquettes and smoking chips.............but as you can see from this picture........my Bradley has had a blow out this past fall..........although it still works when I gently place the door back on and hope it doesn't fall off onto my toes, I carefully move the trays in and out, I push the seal back into place............it does what it has to........... on my 2015 wish list is a new Bradley........BIG ULTIMATE ALL BELLS AND WHISTLES or I am happy with just same model as I have now.........Peter has done a temporary Maguiver fix for me to get through the days until we can afford a new one
once I have my smoker running.......everything becomes smoker game.....cheese, vegetables, salts, herbs, meats, fish, poultry........I think if I ate worms, I'd smoke them too
No my wife doesn't smoke. Well maybe occasionally when she goes out with her friends drinking.
I used to have a smoker and never got to play with it as much as I liked before moving. Will probably build a smoke house when we move and settle down. Jerky, fish, ribs, roasts, sausage. Would like to try smoking cheese sometime. Also would love to try making my own bacon.mmmm
dru ...try pork ribs in a dry rub brine ...u will love em ....same way u would do fish or jerky ,,around 140 to160 tops on temp .....yum yum...they take along time but worth it ...and do em in the rack ...dont cut em up into individual ribs till there done ....if u want more info ...pm me
That is on my list Jeff,
i have 2 massive moose roasts in the deep freeze.. i am going to make them into Jerkey next....
the other thing i am going to do,,, the same time as i do the ribs,,,, is smoked Chicken brest fo sandwitch meat
you shouldn't have to but again it also depends on the size of chickens you are smoking... times can vary....I have never had one be too dry even after going as long as 3 hours in the smoker....my rub makes a nice seal to keep in the juices.... I usually freeze mine and so when I "forget" to take them out of the freezer I will roast them in the oven to heat them thru....
okay if they make it into the freezer before Braydon steals them
Dru, I did 60 chicken legs for Peter and Azshia's birthday party in 2013..... I rubbed and smoked those leg for 4 hours and they were completely done thru.... I had none left after the party..... I am not sure if Jeff had any but he was there lol lol I know he ate and that's where I also had pulled pork that I also smoked.......... I now have a stove smoker that I got from the Gourmet Warehouse but it's for when I want to smoke just something small ....don't have to fire up the big smoker....
my brother in law asked me to do some salmon for him....he gave me 1 salmon...I was like seriously ...you want me to fire up my smoker for 1 salmon........lol