Possibly purchasing a Bradley

[wheels]

WW

You say smoke times are lower - what sort of time are we talking about for (say) cold smoking streaky bacon?

Phil

[welsh wizard]

Hi Phil

What I am eluding to is the smoke times are lower than a traditional smoker because of the compact nature of the Bradley. Unfortunatly I only hot and cold smoke fish so cannot comment on bacon other than to say it really does depend on taste and the only real way to find out what suits you is to experiment. For example when I started smoking fish for myself I smoked salmon sides for 2.5 hours and I still do. However some of my friends prefer their sides smoked for 3 hours (and that short extension of time really does make a difference) for a more smokey flavour.

Cheers WW

[vinner]

I smoke bacon in my Bradley at 200 degree F for about 3 hours, until it reaches an internal temp of 150 degrees.

[fremented]

Hi Phil,

They must have just came out with this.

You can save yourself a little cash by using a cardboard box and some Al dryer venting. I would not use it inside, in case of the box catching fire.

Rene

Fremented

A link to the (presumably new) Bradley Cold Smoking Box is in a previous post. It's a 'posh' version of exactly what you describe.

Phil

[fremented]

There many pictures of cold smoking units out there, google it.. here some pict from bradly forum with some links.

http://forum.bradleysmoker.com/index.php?topic=7008.0

[fremented]

Nice wooden box idea.

Here are some images of my Smoker and cold smoke box "Click My Pics"

[Jaunty]

Here is a link to pic of my Bradley 4 rack digital smoker with the Bradley cold smoker adapter:

http://seantrent.smugmug.com/photos/520 ... wsM-X2.jpg

The water bowl goes in the middle chamber to catch and extinguish the spent pucks

Just to add, if you are spending the big bucks on a Bradley Smoker, then I think their own cold smoke solution is worth the �70. It is quality metal construction & matches the smoker, and you get the sensor bypass for the Digital versions. Sure, you could fashion something with a cardboard box, and make your own sensor bypass from a resistor, but surely you'd have made your own smoker if you were that bothered.

If you have an Original Bradley Smoker you are original old school, and may be the card board box solution is the way to go.

[trapperbruce]

if there is any canadians out there looking for bradley 4 shelf smoker with cold smoke attachment ...they are on sale at canadian tire this week for $100 off....@ $285.oo

[This Little Piggy]

In addition to the extra cost, another drawback of the digital version is that the clock can only be set for so many hours before it automatically shuts off. With the simpler, mechanical version, the only limit to how many hours you can smoke is the height of the bisquettes you can stack up in a feeder tube.

I quite agree with what everyone else has said about the limits on cold-smoking in the Bradley with the smoke generator inside. But, instead of the solution that Bradley and everyone else seems to have hit on (moving the smoke generator away and connecting it with some flexible ducting), I'm wondering if it would work equally well to construct a separate, cold-smoking box, which would simply sit on top of the existing Bradley unit.

This cold-smoking box would just need a hole in the bottom to fit over the exhaust vent at the top of the Bradley and a similar, adjustable vent cover on its top. If it's sized the same as the Bradley, you could use the same shelves in it. In this way, you would gain a cold-smoker and increase the capacity as much as you like. And, since it would be a cold-smoker, it could be simply constructed out of wood, without worrying about it catching on fire.

Sounds like a project for a cabinetmaker!

[saucisson]

Nice lateral thinking!

Dave

[Gordon]

That could be my next project !!!!

[This Little Piggy]

Yesterday's brainstorm left me with a bad case of project-itis.

You can now read the complete description of my cold-smoking box for the Bradley over on my blog:

http://www.thislittlepiggy.us/2009/05/1 ... ey-smoker/

[saucisson]

Awesome

Dave

[wheels]

It's brilliant, but won't it be expensive to run for the long periods of time involved with cold smoking?

[This Little Piggy]

Yes, having to buy Bradley's bisquettes does make the smoking more expensive than it would be with solid wood�whether hot-smoking or cold-smoking.

That's part of the reason I hit on this idea of combining or daisy-chaining the two. Now I can plan my production so that I'm hot-smoking (in the Bradley) and cold-smoking (in the plywood box above) at the same time, and get twice as much done with the same smoke.