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Bradley Smoker The Bradley Smoker - BTIS1 The Bradley Smoker The Bradley Smoker is a unique smoke house, sold complete with its accompanying smoke generator, in which flavor bisquettes are burned for 20 minutes each so that the temperature does not fluctuate, thus eliminating the high temperature gases, acids and resins that can distort the flavor of smoked food. It is light enough to carry and is about the size of a small fridge. What Flavor! The Bradley Smoker makes clean tasting food without any aftertaste. While other smokers need to be tended constantly, the Bradley Smoker automatically produces clean, cool smoke for up to 8 hours safely and without intervention. So Many Options! Additionally, using the independently controlled internal heating element the Bradley Smoker will also hot smoke, or may be used simply as a slow cooker or slow roasting oven. The low temperature cooking environment is perfect for any smoking project and the infra red heater source is also particularly well- suited for drying fruits. Specifications Weight: 40 lbs. Dimensions: 2.6 ft. - Height 2 ft. - Width 1.23 ft. - Depth 2288 cu. in. - Internal Cooking Volume Construction: Exterior - Powder Epoxy Steel Interior - Aluminum Internal heater: 500 watt cooking element 125 watt smoking element Power: 110 V, 50 - 60 Hz 5.5 Amps Warranty: 12 months ETL Listed Max Tempature: Controllable up to 160C Thermometer Adjustable Racks: 4 User Guide Recipe Booklet Smokin' FAQ's! Why is cold smoke so important? Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. What is the difference between a cold or hot smoked product? Most smoked foods that are produced for resale are first cured and then cold smoke d. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods. What is a meat cure? A meat cure is a combination of salt and sugar. It can be liquid or coarse granular and can include many other ingredients to enhance the flavor or preserve the meat. You can buy a meat cure from grocery stores, meat supply stores, or some butcher shops specializing in sausages and hams. You can also make your own, however make sure you have a proper recipe and you know the correct proportions for the type of product you are smoking. Can you cold smoke food without curing it first? Yes you
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Bradley Smoker Cherry Bisquettes (48 pack) - BTCH48 Cherry Bisquettes (48 pack) The secret to the Bradley Smoker is the Bradley flavor Bisquettes ®. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavor of the smoke is determined by the variety of wood being burned. Bradley Cherry flavored Bisquettes impart a sweeter, milder smoke flavor, commonly used with poultry and wild game meat. Taste that Clean Smoked Flavor The Bradley Smoker burns a flavor bisquette once every 20 minutes producing a clean smoke flavor . As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the Bradley Smoker is loaded with bisquettes. Say Goodbye to Guess Work! When wood burns the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavor and the appearance of smoked food. When wood burns to this stage there is no control over the cooking conditions. With Bradley flavor Bisquettes the guesswork is eliminated. Not only do Bradley flavor Bisquettes eliminate unwanted heat, smoke produced the Bradley way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box. The Bradley Smoker consumes bisquettes at the rate of approximately one every 20 minutes. Operating costs of the smoker are therefore less than a pound (sterling) per hour. Composition Bradley flavor Bisquettes are rendered from the natural hardwoods without additives. Tests held by the British Columbia Institute of Technology have demonstrated that Bradley flavor Bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a fry pan or burn box Smokin' FAQ's! Why is cold smoke so important? Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. What is the difference between a cold or hot smoked product? Most smoked foods that are produced for resale are first cured and then cold smoke d. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods. What is a meat cure? A meat cure is a com
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Bradley Smoker Special Blend Bisquettes (48 pack) - BTSB48 Special Blend Bisquettes (48 pack) The secret to the Bradley Smoker is the Bradley flavor Bisquettes ®. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavor of the smoke is determined by the variety of wood being burned. Taste that Clean Smoked Flavor The Bradley Smoker burns a flavor bisquette once every 20 minutes producing a clean smoke flavor . As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the Bradley Smoker is loaded with bisquettes. Say Goodbye to Guess Work! When wood burns the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavor and the appearance of smoked food. When wood burns to this stage there is no control over the cooking conditions. With Bradley flavor Bisquettes the guesswork is eliminated. Not only do Bradley flavor Bisquettes eliminate unwanted heat, smoke produced the Bradley way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box. The Bradley Smoker consumes bisquettes at the rate of approximately one every 20 minutes. Operating costs of the smoker are therefore less than a pound (sterling) per hour. Composition Bradley flavor Bisquettes are rendered from the natural hardwoods without additives. Tests held by the British Columbia Institute of Technology have demonstrated that Bradley flavor Bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a fry pan or burn box. Smokin' FAQ's! Why is cold smoke so important? Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. What is the difference between a cold or hot smoked product? Most smoked foods that are produced for resale are first cured and then cold smoke d. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods. What is a meat cure? A meat cure is a combination of salt and sugar. It can be liquid or coarse granular and can include many other ingredients to enhance
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Bradley Smoker Mesquite Bisquettes (120 pack) - BTMQ120 Mesquite Bisquettes (120 pack) The secret to the Bradley Smoker is the Bradley flavor Bisquettes ®. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavor of the smoke is determined by the variety of wood being burned. The stronger and very distinct flavor of Bradley Mesquite flavored Bisquettes are commonly used for smoking beef and pork products such as pork shoulders and beef brisket. Taste that Clean Smoked Flavor The Bradley Smoker burns a flavor bisquette once every 20 minutes producing a clean smoke flavor . As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the Bradley Smoker is loaded with bisquettes. Say Goodbye to Guess Work! When wood burns the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavor and the appearance of smoked food. When wood burns to this stage there is no control over the cooking conditions. With Bradley flavor Bisquettes the guesswork is eliminated. Not only do Bradley flavor Bisquettes eliminate unwanted heat, smoke produced the Bradley way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box. The Bradley Smoker consumes bisquettes at the rate of approximately one every 20 minutes. Operating costs of the smoker are therefore less than a pound (sterling) per hour. Composition Bradley flavor Bisquettes are rendered from the natural hardwoods without additives. Tests held by the British Columbia Institute of Technology have demonstrated that Bradley flavor Bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a fry pan or burn box. Smokin' FAQ's! Why is cold smoke so important? Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. What is the difference between a cold or hot smoked product? Most smoked foods that are produced for resale are first cured and then cold smoke d. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully
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Bradley Smoker Set of 4 Extra Racks - BT4XR Set of 4 Extra Racks Designed to double the cooking area of the Bradley Smoker ® by inverting the racks and setting them on top of the existing racks. Great for the production of jerkies, sausage, or other foods that demand a large cooking surface.
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Bradley Smoker Digital Thermometers - THERMO-TIMER Digital Thermometers - THERMO-TIMER
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Bradley Smoker Apple Bisquettes (48 pack) - BTAP48 Apple Bisquettes (48 pack) The secret to the Bradley Smoker is the Bradley flavor Bisquettes ®. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavor of the smoke is determined by the variety of wood being burned. Bradley Apple flavored Bisquettes impart a sweeter, milder smoke flavor, commonly used with poultry and wild game meat. Taste that Clean Smoked Flavor The Bradley Smoker burns a flavor bisquette once every 20 minutes producing a clean smoke flavor . As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the Bradley Smoker is loaded with bisquettes. Say Goodbye to Guess Work! When wood burns the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavor and the appearance of smoked food. When wood burns to this stage there is no control over the cooking conditions. With Bradley flavor Bisquettes the guesswork is eliminated. Not only do Bradley flavor Bisquettes eliminate unwanted heat, smoke produced the Bradley way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box. The Bradley Smoker consumes bisquettes at the rate of approximately one every 20 minutes. Operating costs of the smoker are therefore less than a pound (sterling) per hour. Composition Bradley flavor Bisquettes are rendered from the natural hardwoods without additives. Tests held by the British Columbia Institute of Technology have demonstrated that Bradley flavor Bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a fry pan or burn box Smokin' FAQ's! Why is cold smoke so important? Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. What is the difference between a cold or hot smoked product? Most smoked foods that are produced for resale are first cured and then cold smoke d. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods. What is a meat cure? A meat cure is a combi
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Bradley Smoker Pecan Bisquettes (48 pack) - BTPC48 Pecan Bisquettes (48 pack) The secret to the Bradley Smoker is the Bradley flavor Bisquettes ®. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavor of the smoke is determined by the variety of wood being burned. Taste that Clean Smoked Flavor The Bradley Smoker burns a flavor bisquette once every 20 minutes producing a clean smoke flavor . As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the Bradley Smoker is loaded with bisquettes. Say Goodbye to Guess Work! When wood burns the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavor and the appearance of smoked food. When wood burns to this stage there is no control over the cooking conditions. With Bradley flavor Bisquettes the guesswork is eliminated. Not only do Bradley flavor Bisquettes eliminate unwanted heat, smoke produced the Bradley way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box. The Bradley Smoker consumes bisquettes at the rate of approximately one every 20 minutes. Operating costs of the smoker are therefore less than a pound (sterling) per hour. Composition Bradley flavor Bisquettes are rendered from the natural hardwoods without additives. Tests held by the British Columbia Institute of Technology have demonstrated that Bradley flavor Bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a fry pan or burn box. Smokin' FAQ's! Why is cold smoke so important? Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. What is the difference between a cold or hot smoked product? Most smoked foods that are produced for resale are first cured and then cold smoke d. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods. What is a meat cure? A meat cure is a combination of salt and sugar. It can be liquid or coarse granular and can include many other ingredients to enhance the flav
more...
Bradley Smoker Maple Bisquettes (120 pack) - BTMP120 Maple Bisquettes (120 pack) The secret to the Bradley Smoker is the Bradley flavor Bisquettes ®. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavor of the smoke is determined by the variety of wood being burned. Bradley Maple flavored Bisquettes give the rich and distinct flavor commonly used with seafood hams and bacon. Taste that Clean Smoked Flavor The Bradley Smoker burns a flavor bisquette once every 20 minutes producing a clean smoke flavor . As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the Bradley Smoker is loaded with bisquettes. Say Goodbye to Guess Work! When wood burns the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavor and the appearance of smoked food. When wood burns to this stage there is no control over the cooking conditions. With Bradley flavor Bisquettes the guesswork is eliminated. Not only do Bradley flavor Bisquettes eliminate unwanted heat, smoke produced the Bradley way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box. The Bradley Smoker consumes bisquettes at the rate of approximately one every 20 minutes. Operating costs of the smoker are therefore less than a pound (sterling) per hour. Composition Bradley flavor Bisquettes are rendered from the natural hardwoods without additives. Tests held by the British Columbia Institute of Technology have demonstrated that Bradley flavor Bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a fry pan or burn box Smokin' FAQ's! Why is cold smoke so important? Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. What is the difference between a cold or hot smoked product? Most smoked foods that are produced for resale are first cured and then cold smoke d. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods. What is a meat cure? A meat cure is a combination o
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Bradley Smoker Weather Resistant Cover - BTWRC Weather Resistant Cover A form-fitting weather guard cover designed to protect the Bradley Smoker ® from the elements
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Bradley Smoker Recipe Book Vol 1 - RECIPE VOL 1 Recipe Book Vol 1 - RECIPE VOL 1
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Bradley Smoker Smoke Generator complete w/ Adaptor - BTSG1 Smoke Generator complete w/ Adaptor The Stainless Steel Smoke Generator, with Adaptor is a highly adaptable unit that a llows you to retrofit almost any small structure into a smoke house. The unit consists of two parts. The Smoke Generator is identical to that which is supplied with the Stainless Steel Smoker. However , where the lugs would attach to the cabinet, they instead attach to the face plate of the Adaptor, which is also made of stainless steel. The picture shows the Smoke Generator lugged onto the face-plate of the Adaptor, and the adjustable Adaptor Collar can also be seen. When fitted, the wall of the smoke-house structure fits between the faceplate and the collar and is intended to remain in place permanently while the Smoke Generator can be easily attached or removed when not in use. An ideal structure might be an old chest freezer, stood up right , the lid for the door, with an 11 cm hole in the side for the adaptor. The unit uses Bradley flavor Bisquettes A blueprint to build your own smokehouse is included with the unit. This product won the coveted Vesta Award in 2003. Specifications Weight: 40 lbs. Dimensions: 2.6 ft. - Height 2 ft. - Width 1.23 ft. - Depth 2288 cu. in. - Internal Cooking Volume Construction: Exterior - Powder Epoxy Steel Interior - Aluminum Internal heater: 125 watt smoking element Power: 110 V, 50 - 60 Hz 5.5 Amps Warranty: 12 months ETL Listed Max Tempature: Controllable up to 160C Thermometer Adjustable Racks: 4 User Guide Recipe Booklet Smokin' FAQ's! Why is cold smoke so important? Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. What is the difference between a cold or hot smoked product? Most smoked foods that are produced for resale are first cured and then cold smoke d. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods. What is a meat cure? A meat cure is a combination of salt and sugar. It can be liquid or coarse granular and can include many other ingredients to enhance the flavor or preserve the meat. You can buy a meat cure from grocery stores, meat supply stores, or some butcher shops specializing in sausages and hams. You can also make your own, however make sure you have a proper recipe and you know the correct proportions for the
more...
Bradley Smoker Mesquite Bisquettes (48 pack) - BTMQ48 Mesquite Bisquettes (48 pack) The secret to the Bradley Smoker is the Bradley flavor Bisquettes ®. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavor of the smoke is determined by the variety of wood being burned. The stronger and very distinct flavor of Bradley Mesquite flavored Bisquettes are commonly used for smoking beef and pork products such as pork shoulders and beef brisket. Taste that Clean Smoked Flavor The Bradley Smoker burns a flavor bisquette once every 20 minutes producing a clean smoke flavor . As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the Bradley Smoker is loaded with bisquettes. Say Goodbye to Guess Work! When wood burns the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavor and the appearance of smoked food. When wood burns to this stage there is no control over the cooking conditions. With Bradley flavor Bisquettes the guesswork is eliminated. Not only do Bradley flavor Bisquettes eliminate unwanted heat, smoke produced the Bradley way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box. The Bradley Smoker consumes bisquettes at the rate of approximately one every 20 minutes. Operating costs of the smoker are therefore less than a pound (sterling) per hour. Composition Bradley flavor Bisquettes are rendered from the natural hardwoods without additives. Tests held by the British Columbia Institute of Technology have demonstrated that Bradley flavor Bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a fry pan or burn box. Smokin' FAQ's! Why is cold smoke so important? Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. What is the difference between a cold or hot smoked product? Most smoked foods that are produced for resale are fi
