This week on the Bradley Smoked Food Recipes Video Series Ted Reader explains how to smoke Chicken Cheese Hotdogs. Ted walks us through step-by-step on how to smoke these little pieces of chicken to perfection. Ted calls these juicy little things, mmmmm mmm good.

About Ted Reader

Ted was awarded two prestigious awards for his cookbook, Napoleon’s Everyday Gourmet Grilling – Best Barbecue Book by the Gourmand World Cookbook Awards and it also won the Cordon d’ Or – Gold Ribbon BBQ Cookbook Culinary Academy Award in the 2008 Awards Program. Then in 2009, Ted took home Best Barbecue Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Plank Grilling. On May 6th, 2010 Ted cooked the largest hamburger weighing in at 590lbs, a huge accomplishment for his career. And just this year, Ted won Best BBQ Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Burgers.

Learn everything you need to do to smoke and create a Smoked Chicken Cheese Hotdog below in the video!  Don’t forget the Apple Butter BBQ sauce over top, makes it even better!  Warm your buns in the smoker to give it just a little more flavor!  Check out the Smoked Food Recipes today!

This week on the Bradley Smoked Food Recipes Video Series Ted Reader explains how to smoke a Smoked Diver Scallops. Ted walks us through step-by-step on how to smoke these little scallops to perfection.  Ted calls these plump Diver Scallops one of the most delicious things he’s ever tasted

About Ted Reader

Ted was awarded two prestigious awards for his cookbook, Napoleon’s Everyday Gourmet Grilling – Best Barbecue Book by the Gourmand World Cookbook Awards and it also won the Cordon d’ Or – Gold Ribbon BBQ Cookbook Culinary Academy Award in the 2008 Awards Program. Then in 2009, Ted took home Best Barbecue Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Plank Grilling. On May 6th, 2010 Ted cooked the largest hamburger weighing in at 590lbs, a huge accomplishment for his career. And just this year, Ted won Best BBQ Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Burgers.

How to smoke Smoked Diver Scallops

Start off with Diver Scallops, bacon, crab meat, and halibut. Wrap the scallop with bacon, balance the crab meat on top.  Take the halibut and put it on top of all that.  Then inject the scallops with melted butter mixed with Tennesse Whiskey.  Inject it till it squirt a little bit out. Then a little bit of BBQ seasoning on top, keep in mind that you don’t need a lot.  Then you’ll want to put it in the smoker! You’ll want to cook the brisket at 260 Degrees for 45 min with Whiskey Oak bisquettes in your Bradley Smoker.  Ted loves his backyard party  with his easy-to-use the Bradley Smoker.  I love how he says it’s a “mouthful of happiness”. Keep it delicious! See the video below for a step by step video instruction on how to smoke Smoked Diver Scallops:

This week on the Bradley Smoked Food Recipes Video Series Ted Reader explains how to Smoked Sesame Ginger Wasabi Salmon. If you love fish, well, even if you don’t love fish, you’re sure to love this smoked salmon recipe from Chef Ted Reader. Chef Reader walks us through how to make Smoked Sesame Ginger Wasabi Salmon that melts in your mouth. This recipes uses a hot smoke method with alder wood and cinnamon sticks. First, rub the salmon with some black pepper, then make the perfect blend of sauces, spices and brown sugar to baste your salmon. Place your prepared salmon in the Bradley smoker, then hot smoke your salmon for an hour. Half way through, baste your salmon one more time with the “special” glaze, and then remove the smoked salmon that will melt in your mouth. Watch the video, get the smoked salmon recipe and try it for yourself!

About Ted Reader

Ted was awarded two prestigious awards for his cookbook, Napoleon’s Everyday Gourmet Grilling – Best Barbecue Book by the Gourmand World Cookbook Awards and it also won the Cordon d’ Or – Gold Ribbon BBQ Cookbook Culinary Academy Award in the 2008 Awards Program. Then in 2009, Ted took home Best Barbecue Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Plank Grilling. On May 6th, 2010 Ted cooked the largest hamburger weighing in at 590lbs, a huge accomplishment for his career. And just this year, Ted won Best BBQ Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Burgers.

Video:

Things You’ll Need:

• 1 Bradley Smoker rack
• 20 Cinnamon sticks, each approximately 6 inches in length
• 1 side Fresh salmon, skin on, approximately 1 1/2 – 2 lbs
• 1/4 cup Soy sauce
• 2 tbsp Mirin
• 2 Tbsp Rice wine vinegar
• 1 tsp Sambal oelek chilli sauce
• 2 Tbsp Brown sugar
• Handful Fresh cilantro, chopped
• 2 Green onions, finely chopped
• 1 Lemon, zested and juiced
• 1 tsp Freshly grated ginger
• 1 tsp Toasted sesame seeds
• 1 tsp Black sesame seeds
• Kosher salt and freshly ground black pepper, to taste

Check out the Full Smoked Sesame Ginger Wasabi Salmon Recipe here.

We are proud to announce a new Bradley Smoker video series with tons of new smoked food recipes with Chef Ted Reader.  Ted is an expert Chef and food entertainer! We have teamed up with Ted to bring you a variety of different food smoking ideas and recipes that will make your mouth water.  Ted will give you everything you need, teach you how to cook it, what temperature it needs to be a and pretty much everything you need to know to be a professional food smoker.

About Ted Reader

Ted was awarded two prestigious awards for his cookbook, Napoleon’s Everyday Gourmet Grilling – Best Barbecue Book by the Gourmand World Cookbook Awards and it also won the Cordon d’ Or – Gold Ribbon BBQ Cookbook Culinary Academy Award in the 2008 Awards Program. Then in 2009, Ted took home Best Barbecue Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Plank Grilling. On May 6th, 2010 Ted cooked the largest hamburger weighing in at 590lbs, a huge accomplishment for his career. And just this year, Ted won Best BBQ Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Burgers.

About Smoked Food Recipes

We are proud to work with Ted on producing a series on how is the best way to smoke your favorite foods.  Ted walks you through step-by-step on how to create a variety of different meals. Allowing  you to re-create every mouth watering taste that you have seen on his shows, videos, and cookbooks with our very own Bradley Smoker.  If you have any questions or comments on anything that you would like to see Ted cook, please leave a comment below and we’ll see if we can put it up.

Check out our first video in this series is Smokey Beerlicious Prime Rib Burgers HERE or watch the video below.

The process is very easy, it’s about the same as smoking anything but you will need the cold smoke adapter so that you don’t melt the cheese.  Check to make sure that temp doesn’t go over 90 degrees.  He also puts trays of ice at the bottom.  Smoke cheese for 3 hours.  You’ll want to take the cheese out after overnight in your food saver to store.  After the you will  wrap it up and put it in the fridge for 2 weeks allowing it to age!

You can use any different type of bisquettes to flavor your cheese.  Try anything and everything.  I’ve had a few really random cheeses that I thought would be gross but turned out to be some of my favorite smoked cheese flavors!  Smoking Cheese is amazing!

Check out the Video Demonstration Below:

Check out other Cold Smoker Cheese Videos here.

In this video Bob tells us all about the Propane Smoker and home much he loves using it. You can now have a lightweight and portable Bradley Propane Smoker, with all the same features as our original world-famous smoker. Whether you are looking to hot smoke or cold smoke in the great outdoors…the possibilities are all there! Plus, it burns Bradley Flavor Bisquettes automatically with the power of AA batteries and propane, and comes with a sturdy carrying case.

Check out the video here or watch below!

A special thanks to NePa Smoker and for taking the time to make this Cold Smoked Cheese Video.

Dan with Bradley Smoker

This week Sport Fishing with Dan puts the Bradley Smoker to the test with the latest fish that Dan caught last week.  Dan talks the whole time about how easy it is to smoke fish with the Bradley meat Smoker. He recommends that you should smoke fish with the skin on. Also, make sure that you oil the trays before you start. He puts the fish in for 3 hours at 220 degrees. He sets it to smoke it for half the time or 1 hour and 40 min.

Dan with Sport Fishing using Bradley Smoker

Good basic rule of thumb is to smoke your fish for half the amount of time that you’ll be cooking it in the smoker. As you can see in the video below that he makes a very nice looking smoked tuna. He also shows online how to do all different types of sauces for it to make it taste even better!  Special thanks goes to Sport Fishing and Dan Hernandez for using the Bradley Smoker!

Gear Guides Review of Bradley Smoker

Brian Hood of David’s BBQ checks out the Bradley Digital Smoker on The Gear Guides.  David’s BBQ was voted the Best BBQ and Ribs for 1998 and has been known as one of the best places to get ribs in the world.  David put the Digital Bradley Smoker to the test cooking some seasoned chicken and pork spare ribs!

After letting the seasoned chicken and pork spare ribs smoke for around 1 to 2 hours, he turns the heat down from 320 to 250 and smokes for another hour.  An hour later, “Smoke it up, nice color” stated Brian after he pulls all the smoked meat and chicken out of the Smoker.  He shows you how nice and tender the smoker cooks the meat and how delicious it really is. That’s what you want, and that’s what you get with the Bradley Digital Smoker anytime you cook anything.

Pork Ribs & Chicken out of Bradley Smoker

Brian later stated “set it and forget it, that’s what you want. The Bradley Smoker, Gear Guide approved”

Gear Guides officially gives the Bradley Smoker the stamp of approval!

Bradley Smoker from Gear Guides on Vimeo.

Oak Smoking Jalepenos in Bradley Smoker

“Using fresh Jalapeno’s picked from our chilli farm in Upton Cheyney, Bristol, UK, this video is a Natch inspired (cider) production showing how to smoke your own Jalapeno’s with the use of an amazing Bradley Smoker. Enjoy and sorry about the Natch!

Ingredients:

250 Fresh Red Jalapenos

Bradley Oak Smoked Bisquettes

Directions:

Start by cutting you Jalapenos into 1/4′s. When you do this make sure you are cutting up to almost the top leaving it all together in one piece.  This will allow the oak smoked bisquettes flavor smoke to go inside the whole Jalapeno.  Set the Jalapenos in your Bradley smoker at 84 degrees for 18 hours.  After this you will need to dehydrate them at 140 degrees for 10 hours to make delicious Chipotles.  After you make the delicious Chipotles you can grid it up into a fine powder (like they do in the video) to make a spice for chili or many different things!

Thanks to Upton Cheyney Chilli Company for the great recipe.  If you would ever like your video posted on our blog please use our contact form and we’d love to share your favorite recipe!