Bradley Smoker | Food Smoking, Smoker Grill, BBQ Smoking at its Best

Bradley Smoker Tattoo

Adam — Thu, 12 Jan 2012 15:52:19 +0000

It’s not that often that we write about our Bradley Smoker fans and how much they love the Bradley Smoker product but this one we just had to write about. Francois Charest, also known to his friends and family as Toker just got a tattoo of the Bradley Smoker logo that says “Bradley Smoker Toker” in a tweet that was sent out…

Here is a picture of the Bradley Smoker Tattoo

We love it and think that it’s awesome! You can see the photo by visiting http://twitpic.com/85rrk7

Well, we are proud of you @tokerfrank (Francois Charest) and we love the tattoo!

Smoked Chicken Cheese Hotdog Recipe

Adam — Tue, 01 Nov 2011 18:51:03 +0000

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!

Bradley Smoker HQ Moving Buildings

Adam — Mon, 10 Oct 2011 20:17:09 +0000

Yes, we’re moving locations! As of last Friday, October 7th our new address will be

Address:
8380 River Rd
Delta, BC, Canada
V4G 1B5

NEW CONTACT NUMBERS:
Ph 604-946-3848
Fx 604-946-3839

We look forward to continuing to give you top Bradley Smoker service. If you have questions or are in need of assistance please contact us at our new phone number of 604-946-3848 at our regular office hours. We look forward for the coming years to be at this address.

Delicious Smoked Diver Scallops Video

Adam — Mon, 19 Sep 2011 17:46:10 +0000

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

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:

Smoked Sesame Ginger Wasabi Salmon

Adam — Thu, 15 Sep 2011 14:02:32 +0000

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

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.

Bradley Smoker in the Provincial Election

Adam — Fri, 09 Sep 2011 15:18:35 +0000

For those in Canada, and specifically in Ontario you are likely aware of the provincial election that has begun. Our staff came across a great “shout out” to Bradley Smoker this morning by one of the candidates running for premier. Bradley Smoker would like to thank Tim Hudak for giving the Bradley Smoker a shout out on CTV News! Hudak was asked about his hidden talent and answered;

“Barbecuing. I love to cook low and slow with my Bradley smoker and I like to experiment and try new recipes.” I fully support this political move to gain the attention of all the smokers out there. Foodsmoking has long been a tradition of many people and should continue for the next 100+ years!

Note: Bradley Smoker doesn’t endorse any specific political party… but we do endorse politicians who smoke! We believe that all politicians that smoke food deserve a vote!

Bradley Smoked Food Recipes Video Series – Texas Smoked Brisket

Adam — Tue, 06 Sep 2011 15:36:00 +0000

This week on the Bradley Smoked Food Recipes Video Series Ted Reader explains how to smoke a Texas Smoked Brisket. Ted walks us through step-by-step on how to smoke brisket to perfection. Brisket is widely known as one of the hardest and toughest meats to cook. That’s one of the main reasons we have asked Ted to help our readers out with this weeks smoked food recipes!

About Ted Reader

How to smoke a Texas Smoked Brisket

Brisket is a one of the hardest cuts to cook. cooking it low and slow is a task. Ted Reader takes a brisket flat, a very tough cut of meat and cooks it to perfecting. He prefers old school when preparing it and rub the following ingredients into it: Salt, chili flakes, brown sugar, pepper, garlic, and ancho chili powder. You will rub it on the outside of the brisket. Don’t be gentle with rubbing it in, firmly rub it into the brisket! Get the full smoked brisket recipe here!

You’ll want to cook the brisket at 180 – 220 Degrees for 16-24 hours in your Bradley Smoker. Ted can’t emphasis enough how easy the Bradley Smoker is stating “you put it in and you don’t have to worry about it.”

Every now and then you’ll want to open it up and give it a little more of a baste as to give it a bit more flavor!

See the video below for a step by step video instruction on how to smoke Texas smoked brisket:

New Bradley Smoker Video Series

Adam — Thu, 25 Aug 2011 18:24:33 +0000

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

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 Basics of Food Smoking Temperature

Adam — Wed, 10 Aug 2011 16:08:57 +0000

Food Smoking is one of the funnest and most satisfying things you’ll ever do when cooking. It’s amazing to be able to take some meat and make it taste 100x better with very minimal effort! Knowing the basics to food smoking is key to making sure your meat is smoked to perfection and cooked thoroughly. One key to food smoking is good temperature control. Food smoking is best done in the range of 200-220 degrees F. To be safe most meats need to be cooked to an internal temperature of 145 degrees F and poultry to 165 degrees F. I personally like my meat very tender. If you want a more tender meat you will want a higher final temperature, say around 180 degrees F.

Keeping your heat low is the key to successful food smoking. It will give the smoke enough time to envelope your meat and naturally tenderize it. Slow smoking the meat also give the fibers in the meat time to break down and become tender. This allows the the fibers to change into basics sugars, helping it taste a a little bit better (without adding calories)!

Remember, the basics of food smoking are; All meats have to be cooked to an internal temperature of 145 degrees F and poultry to 165 degrees F or it won’t be properly cooked. If you want your meat tender I would recommend around 180 Degrees F.

How to Smoke Cheese

Adam — Mon, 01 Aug 2011 16:46:11 +0000

When selecting your cheese you really don’t need to buy premium grade cheese or anything special. Anything will do and you don’t need to break the bank.. Smoking cheese, 1.5 inch strips to allow the smoke to penetrate the cheese.

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.