Why is cold smoke so important?
Creating smoke without heat is the best way to control the flavour of any food being smoked. In most food smokers, heat is generated by burning wood. As the wood burns from ignition to complete ash, the wood generates heat. At the point where wood is self-consuming, (burns without any heat source) it produces a lot of heat. At this point, there is very little smoke produced, and the temperature within the food or bbq smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level.
What is the difference between a cold or hot smoked product?
Most smoked foods that are produced for resale are first cured, and then cold smoked. Cold smoking is usually done below 100°F or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavour. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods.
What is a meat cure?
A meat cure is a combination of salt and sugar. It can be liquid (a brine) or coarse and granular (a cure). It can include many other ingredients to enhance the flavour or preserve the meat. You can buy a meat cure from grocery stores, meat supply stores, or some butcher shops specialising in sausages and hams. You can also make your own; however, make sure you have a proper smoker recipe and you know the correct proportions for the type of product you are smoking.
Can you cold smoke food without curing it first?
Yes, you can. This is one of three ways you can cold smoke food. Try taking any meat product fresh out of cold storage and smoking at the coolest temperature possible. Do not let your food smoker go above 100 degrees F. Season or marinade to taste. Only smoke for 1 to 2 hours and then cook as you would normally. Keep the damper at the top of your smoker wide open, as this helps in keeping the temperature low. This can be a little tricky in the middle of summer when the air temperature is above 60 degrees. The new flavours you can create are fantastic.
How much does it cost to smoke with a Bradley Smoker?
The cost to smoke with the Bradley Smoker is about $1.00 per hour. This is about the same as using wood chunks purchased in a store.
How does Bradley make the flavour bisquettes?
That’s a secret. However, we will tell you that the bisquettes are made with all natural products and the wood we use is clean and has not been used for some other purpose before we made it into a bisquette.
How long has Bradley been making smokers and bisquettes?
We have been making BBQ smokers and food products for backyard cooks and the restaurant industry since 1986. Many of the finest hotels and restaurants around the world smoke their own foods using a Bradley Smoker. Visit our recipes page or the Bradley Smoker Youtube channel to learn more about the variety of foods that can be made in a smoker.
What kind of wood goes well with seafood?
Certain types of wood give a better flavour with different food groups. There is no hard and set rule to this, however try using hickory or mesquite with pork, beef or red game meat. All types of seafood are excellent with alder, maple or our own special blend. Fruit woods work very well with poultry and fresh water fish. Try using cheery with wild duck or chicken.
Can Bradley Bisquettes be used in other Smokers, BBQ Smokers and Grills?
Yes, we have 24 Pack Bisquettes available in all our flavours that you can purchase from grocery stores etc.
How long does the smoke generator make smoke for?
As long as you like! Each bisquette burns for 20 minutes, so once you’ve loaded up your bisquette feeder tube you have 8 hours before you’ll need to load it up again.
How many wood bisquettes are used in an hour?
Each bisquette burns for 20 minutes. So, 3 bisquettes are used per hour.
Why did my brisket turn out dry?
Basting or using a “mop sauce” can help keep in moisture. More tips on smoking brisket can be found here.