Bradley Smoker - UK News and Blog

Thanks again Mark! Another great article in the UK national press, this time in the Sunday Telegraph.
[Full story] Our catalogue line has been hot today!

I love the way Mark is willing to share his secrets: 20 percent molases sugar, 80% rock salt for 10 - 12 hours is Mark’s formula for the dry cure on the Bradley cold smoked salmon. He supplies Selfridges and his own four restaurants.

We all like having our name in the papers, so it was pleasing to see the Bradley Smoker mentioned in the Times today [full story] in an interview with the chef and food writer Mark Hix. Apparently Mark is now using his Bradley Smoker to supply smoked salmon to Selfridges!

Mark Hix, celebrated chef, and proprietor of Hix Oyster & Chop House, and the newly opened Hix Oyster and Fish House , shows us his recipe for curing and cold smoking salmon using the Bradley Smoker at the bottom of his garden!

See the video, as shown on YouTube, by playing below. Mark is using the Stainless Steel Bradley Smoker, with the Smoke Generator detached separated from the cabinet. The video was made before the Cold Smoke Adaptor became available. It provides an excellent visual presentation of the Bradley and we are for ever grateful to Mark for his continued enthusiasm. Enjoy!

The ancient art of preserving food almost forgotten nowadays and preserving ones own food, whether it be through smoking, salting, drying, pickling, fermenting, infusing, freezing or bottling, is one of the most satisfying, exciting and fulfilling means of food preparation. Historically of course, it was a necessary and essential part of survival, particularly through the winter months. However generations of experimenting with different techniques, have moved the principles on from mere subsistence and survival to fantastic means of creating longer seasons on many otherwise perishable delicacies, and also to concentrate, enhance and combine flavours, to create truly mouth watering food. It is a simple thing to master and can transform your excess of wild food into something really quite magical.

For more information on Mike Robinson’s courses , which feature the Bradley Smoker, visit Mike Robinson’s Game and Wild Food Cookery School. The ‘Cookery School’ is a Bradley Smoker Authorised Dealer.

Smokin’ aces: The portable backyard smoker of my dreams …

So ran the strapline to the article written by Tom Parker Bowles in the Mail on Sunday Live Magazine
on Sunday 27th July 08 (full article) in which he devotes his weekly article to enthusing about the Bradley Smoker.

As chance would have it the Bradley UK team were that day exhibiting at the CLA Game Fair at Blenheim Palace. “What makes this smoker better than that one over there?” I was asked by one strident individual. How I would have loved to have just handed over the Tom Parker Bowles article and said “Look, don’t take my word for it - just read about it in today’s Sunday papers!” I didn’t of course, and carried on with a demonstration and explanation of the efficacies of both hot and cold smoking with the Bradley Smoker. As I recall, the gentleman did buy a Bradley, and without reading the article!

We have nevertheless had a lot of feedback from the article and we can only thank Tom for his interest and enthusiasm. Our thanks too, to the renowned chef Mark Hix (Hix Oyster and Chophouse) who inspired Tom with the quality of the cold smoked salmon he was producing in his Bradley. May they both continue to spread the news!