So my Bradley has got a issue and I can't use it.
I have one of those stainless box ones, that's sat in the shed for years and never used. How do I use it?
As I have some king fish with salt and sugar on it, and need to smoke it tomorrow,.....
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So my Bradley has got a issue and I can't use it.
I have one of those stainless box ones, that's sat in the shed for years and never used. How do I use it?
As I have some king fish with salt and sugar on it, and need to smoke it tomorrow,.....
Mr Google will sort itQuote:
Originally Posted by Beaker
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The little box smoker will do a ‘hot’ smoke, so fish will not keep as long as that done in ‘cold smoke’. Lay the fish, skin down on the wire rack. Place the rack/fish onto the ‘drawer’ part of smoker, ensuring you have liberally sprinkled sawdust from Manuka or Tawa or fruit trees to cover surface. Rough chips from a source will do. Place lid over that section to trap smoke. Under the ‘drawer’ you need to place a small tin bowl that should be with the unit. Fill it with meths, place in centre under after lighting. As meths burns, it heats tin base above which in turn heats sawdust that smokes fish.
Why not get a smoke kai and plug it into the bradley..... unless the bradley doesnt shut, it will work as you can smoke ( cold ) in a shoe box.
Or google amazeing pellet smoker or follow this link https://www.youtube.com/watch?v=LuPn0tgZQMQ
I made one up and use saw dust from a drop saw. If you have no workshop skills the smokai option or with a bit of perforated stainless and a TIG go option B :thumbsup:
Oh I just reread your post ....you dont have a lot of time do you.......use the box smoker and good luck.
I like this idea. The Bradley is great, but truly cold smoking, can be a mission.Quote:
Originally Posted by johnd
I think i might get one in the morning - will be easy to make work, I'll make a cover template for the side hole and just screw it on to it. (have made a cover plate with a fan on it already, for using the box as a drier for biltong and peaking ducks...)
Right, so taken on board above suggestion. Thanks @johnd.
Quick drive this morning to grab a smokekai. Bloody well made unit.
Then a few scraps from the garage, and dremal time.... Equals a temporary bracket Attachment 126084
Then fired it up. Seems to be working well. I guess I'll find out in a few hours....
Attachment 126085
Might stick some cheese in there now to....
https://uploads.tapatalk-cdn.com/201...f84f64f7a3.jpgive got a cold smoker
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A beast!
Yeah, I don’t have the patience for it though
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wee stainless one...yip fill the bowl....abit smaller than pudding plate with meths.....light it,sit SS bin over it,put half handfull of sawdust of choice in,put fish on the tray/rack inside,put lid on...go have cuppa tea...about 30mins later will run out of meths and be done.
try sitting bricks etc around it out an inch or so so it can breath but not get wind.Quote:
Originally Posted by muzza
Made some bacon in it which came out nice and Smokey, albeit a little salty as I overcured it. It’s 24” diameter pipe, removable top and bottom
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@MSL have you tried the zip lok bag method for bacon curing? uses less salt. That set up would be great for a double smoke.... cold then hot to cook the bacon
LOL, I put 3kg, in 250gm slabs in as well. With the idea of giving away.Quote:
Originally Posted by johnd
Didnt get a pic, but the kingfish Tasted good. If anything, I might have over smoked it a bit. Really happy with the first go.
A cheap and easy method is to use a wok or similar in a large bbq with lid. Drill a series of holes maybe halfway down the side of the wok (obviously it isn't really a wok anymore) and put a couple of handfuls of manuka sawdust in there. Sit on the bbq and fire it up until the wood chips start smoking nicely, then turn the bbq off. Leave the wok down one end of the bbq and rack your prepared fish fillets down the other end. It's pretty close to a cold smoke. Keep an eye on the sawdust and if it's smoking happily you're usually good to leave it for a couple of hours. Maybe up to 3 before having to top it up with another handful and give it a bit of a stir. My dad helped me build a smoking box out of recycled rimu which has hanging racks and the wok with lid and large ducting fixed to it would sit below. My brother in law decided putting the open wok on the bbq was a much easier and quicker way to achieve the same. Turns out he's right. For trout and similar size fillets I try to give about 10 hours of smoking time.
It will keep on smoking after bbq is off?Quote:
Originally Posted by Ned
Chuck up a pick please.
here ya go:Attachment 126261Quote:
Originally Posted by veitnamcam
:roll:
Yep. The drilled 10mm+ holes help to allow air to be drawn over the smouldering sawdust. Pays to check that there's enough red hot embers down in the base of the sawdust to keep smoking away before leaving. Just a little bit of trial and error and you'll have it sussed. Once it's going fine, then it will keep smoking away for 2-3 hours before having to top up. I'll post some pics in the next couple of days as I have some fish to smoke up ready for Christmas brunch.Quote:
Originally Posted by veitnamcam
