Today, Bradley Smokers are the food smoker of choice for many different and disparate user groups.
The Bradley Smoker Story describes how the design originates among the salmon smokers of British Columbia, and it is in the category of salmon smoking, be it hot or cold smoked, that the true worth of a food smoker is probably best judged. In the smoking of salmon, taints in flavour, marginal differences in wood types, and the consequences of over or under smoking can be all apparent. The key factors of quality, reliability, and repeatabilty is what sets Bradley Smokers apart.
Happily these merits hit a chord with users well beyond the salmon smoking fraternity, and we find our smokers being used accoss many countries and for many different purposes. Home gourmet chefs, field sportsman, restauranteurs, cookery schools, smallholders, and home users who want the authentic taste of American barbecue: all find a place for Bradley Smokers in their outbuildings and gardens.
Here, we have collected some testimonials from our different types of users. We are grateful for their kind words.
Restauranteurs | Cookery Schools | Home Gourmet Chefs | Game Fishermen | Field Sportsman | Smallholders | American BBQ
" I have been using the Bradley Smoker for six years and it has revolutionised our menus in the restaurantsto the point that we are even selling de Beauvoir smoked salmon in Selfridges food hall. Although we use them commercially for all our restaurants they are a fantastic thing to have at home if you are a keen fisherman, smoker, or experimental cook, having it at home in the garage or built into the shed. "
Mark Hix, chef and restaurateur
" Using the Bradley Smoker gives us an extra technique angle when developing new recipes. The consistency of the smoke is what gives this product a consistent reliability which is what we need due to the precise nature of our cooking. Other smokers tend to be erratic."
Nathan Outlaw, chef and restaurateur
" At Gortons we use Bradley Smokers for a range of speciality dishes, especially when game is in season. In a busy restaurant kitchen they provide us with the flexibility to create our own smoked food items with remarkable ease and efficiency. "
Peter Gorton, chef and retaurateur
Home Gourmet Chefs
"The Bradley Smoker is a must have for any food enthusiast; there is little to beat than home smoked salmon or duck breast. Curing and smoking is far from difficult and the Bradley Smoker offers full control of your smoking process. Once smoking principles are mastered there are a wealth of wood flavours for you to explore."
Santra Tate, 'Masterchef ' sermi-finalist and winner of The Sunday Times Amateur Chef
(Sandra's Bradley Smoker home gourmet recipes appear in our Recipe Blog)
more here soon
more here soon
" Bradley Smoker brings a new dimension to cooking game, with flavour and texture guaranteed. It makes the game season last longer by allowing us to extend the shelf life when there is a glut of in-season game available. A fantastic way to add value and a different eating experience."
Jose Souto, field sportsman and food writer
(Jose is a Chef Lecturer, at London Westminster Kingsway College where Bradley Smokers are used in the teaching kitchens. )
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" Bradley Smoker is the ultimate piece of kit for any outdoor cook. So easy to use and yet it delivers incredible results regardless of whether you are an amateur foodie or professional chef."
Cornelius Veakins, bbq chef and food blogger.
(Cornelius is the Team Captain of The Hungry Ones Barbecue Team)