www.sausagemaking.org

OK Got my Bradley Original. 'Seasoned' it yesterday.

In the manual it says to keep temperature at around 66 degrees. Impossible in my unit. Even with the heat control at lowest it was way over 80.

Noticed that the front of the bisquette behind the one on the end was also burning? Also, where Bisquette was overhanging the small gap between the Aluminium end and the feed slide it was glowing very brightly?

Silly question.
Could one simply unplug the smoker tower and continue using the conected smoke generator to cold smoke in it? Or am I missing something

Sorry for the stupidity.

In theory yes, but in practice the smoke still comes out quite warm, so people detach the smoke generator and cool the smoke first, by using a piece of ducting and a secondary smoke chamber, before allowing the smoke to enter the smoking cabinet. There are some threads on DIY ones here, and Bradley now sell a cold smoking kit. All you need to try it though is a cardboard box and some tumble dryer hose

http://www.bradleysmoker.co.uk/products ... s/cold.php

Dave

Hi Chorlton

Regrettably Bradleys are not the best for cold smoking. Brilliant for hot smoking, but not cold smoking in its standard set up. This is because the puck burner burns to such a temprature that even with the internal element turned off the puck burner will raise the temprature of the cabinet to an unsuitable level for cold smoking

In my experience a cardboard box and some tumble dryer hose as saucisson recomends is the answer. you will need to slightly raise your bradley above the level of the cardboard box to get a good through put of smoke and I keep my box and bradley approx 6 feet apart as to limit the heat from the puck burner.

With these alterations you can cold smoke very sucessfully with the Bradley

cheers WW

Thanks for that. Ive got a large oak wine barrel that I got ready for smoking but then the new Kitchen took over !

I'm going to be feeding the smoke generator into a box then into that for cold smoking but I just wanted to know if it could be done in the bradley.


Just done a first tentative smoke with the tower unplugged. 3 pieces of salmon, brined all night then smoked for 80 minutes, just a a test piece.
It will be oven cooked this aftternoon.

Got a freezer full of pheasants too !

Hi Chorlton

The Bradley is fine for cold smoking its just getting the smoke in there at the right temprature thats important.

You dont have to brine your salmon if hot smoking. however cold smoking you do.

Cheers WW