Mark Hix on Smoked Salmon
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!
Super demonstration of the Bradley capabilities.
Though I do wonder how Mark has managed the process of extinguishing or disposing of expired bisquettes with them being dropped right into the hose?
Time for Mark to buy the new cold smoke adapter, I think, or at a minimum to fabricate a chamber to allow the water bowl to be used (a chamber cooling the smoke still further before it reaches the cabinet).
Comment by BBQ Store — 30th March 2009 @ 11:56 am
Well I cold smoked my first salmon sides. I smoked for 4 hours and it came out great.
Comment by Jaunty — 4th May 2009 @ 1:28 pm