Monday, July 7th, 2008 at 11:11 am
How to Smoke Salmon with the Bradley Smoker
salmon is one of the most popular food to smoke. It makes a great appetizer at parties and social events and goes great with some capers, cream cheese and a Montreal style bagel!
In case you haven’t seen it, Wade Bradley recorded this short video showing his favourite way to prepare and smoke a salmon.
Check it out and happy smoking!
Tags: how to smoke salmon, salmon recipe, Smoked salmon recipe
5 Responses to “How to Smoke Salmon with the Bradley Smoker”
Thanks for the Post. It was great to read and great info.
Smoking Info | July 31st, 2008 at 9:18 am
very interesting post.. im definately coming back for more!
micheal | August 6th, 2008 at 8:21 pm
Nice video. Very informative, but didn’t say how long to smoke. (I’m a rookie).
Fred Martin | September 19th, 2008 at 6:31 am
I built some attachments so that I can cold smoke with a Bradley. You need a steel mailbox, some 3″ expanding aluminum dryer duct, and 2 3″ duct flanges. cut 2 3″ holes in the mail box. At least one should be on the end of the mailbox, and at a height to receive the Bradley smoker attachment. One flange goes in the other hole, and one goes in the side of the Bradley food chamber. Connect the 2 flanges with the aluminum duct.
With 6 feet of duct I get no temperature rise in the chamber. To keep the smoke moving in this leaky rig I position a small fan near the smoke vent on the top of the Bradley. This induces draft.
I have found all recipes for cold smoked salmon missing one key step. Season and salt as directed. Definitely let a pellicle form. I like apple wood. Hour or hour and a half is enough. To get the salmon like you get from a specialty store you need to immerse the salmon in olive oil for at least 12 hours.
Bob M | September 21st, 2008 at 12:58 pm
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Carroll Patterson | November 12th, 2008 at 4:42 pm