Bradley Smoker North America

[...] vacuum sealer bag. Remove as much air as possible from the bag and seal it. Here are 4 pork bellies all prepped with the cure mixture and bagged up. Place the pork bellies in the fridge so that [...]

[...] on the rack cut side up. Put the eggplant slices on another rack or two. Put the racks in the Bradley Smoker. Smoke for one hour or until the eggplant is dark and tender to the touch and the tomatoes [...]

[...] the holiday weekend, there is likely plenty of menu planning going on. This year, let your Bradley Smoker help you out, and turn this year’s feast into a smokin’ Easter dinner! On top of creating [...]

[...] refrigerator for at least one hour before putting it in the Smoker. Smoking Process Heat the Bradley Smoker to 220 degrees Oil a rack well For the one pound tenderloin, the smoking time to an internal [...]

[...] thighs an extra kick combined that smoky flavor makes it just perfect. Serves 2 Enjoy! © Bradley Smoker [...]

[...] with the Bourbon no more than three times during the entire smoking process. Look for an internal temperature of 150 – 160 degrees. When the Turkey has reached temperature and is done, remove it and [...]

[...] duck fat cap side up for 1.5 to 2 hours with oak bisquettes or until the duck reaches an internal temperature of 150°F 7. While the duck is smoking prepare the potatoes, preheat the oven to 350°F 8. [...]

[...] importantly; it is better to be safe then sorry. That’s why you should always check the internal temperature of your meat before serving. If you keep with the internal temperatures as shown below, [...]

[...] and cayenne pepper. 3. Place the duck in the smoker and smoke for 4 hours or until the internal temperature of the duck breast reads 165F. 4. During the smoking, brush the glaze on the duck after [...]

[...] Chicken Thighs and Gnocchi with Smoked Mushrooms and Red Peppers Though my smoking efforts generally center [...]

[...] , but, when you’re running something you know is going to be several hours—even something as chicken thighs and breasts take three hours; only fish generally takes a short time in a smoker—start [...]

[...] cup Panko Crumbs 1 egg 2 tbs Bradley Maple Syrup Directions • Cold smoke the chicken thighs for 1 hour using maple wood • Take the bacon, chili, spring onion and Panko crumbs and mix [...]

[...] , I did a brisket this weekend. I kept it simple: About a cup of apple cider, quarter-cup of brown sugar, half-stick of melted butter, a solid tablespoon of both cayenne and cumin, and probably a [...]

[...] pork belly Weigh the pork belly and then, in a separate bowl, measure out the amount of salt, brown sugar and cure needed. Use a fork to make sure that the mixture is well mixed. Set the bowl aside [...]

[...] and the Carolinas my tongue yearned for, ever so much more than the sweet molasses, brown sugar and catsup sauces from Nashville and K.C., and that’s what I made that day. I don’t [...]

Smoked Ribeye Strips and Sweet Pepper Fajitas Most everyone who follows me on social media knows that my three-month-old, $3,000 refrigerator crapped [...]

Smoked “Pulled Pork” Meatballs By Jennifer L.S. Pearsall, a.k.a. The Bacon Maven Weeks of seeming un-ending sub-zero temps, the “Polar Vortex, [...]

Behold, the Injection I could alternate between pulled pork shoulder and brisket every other week, when I’m in the groove. In fact, I often do. I r [...]

Chicken Thighs and Gnocchi with Smoked Mushrooms and Red Peppers Though my smoking efforts generally center around a large chunk of meat, lately I’ [...]

Rub 101 Anyone wanting to get serious about smoking, needs to learn the value of applying a rub to the meat before it goes into the smoker. The spice [...]

This is great recipe for the summer!This one doesn’t even need an introduction, it is just that good. Go ahead and smoke those armadillo eggs this w [...]

A Smokin’ Easter Celebration! Easter is coming and if you are hosting a family dinner over the holiday weekend, there is likely plenty of menu plan [...]

This weekend is Father’s Day and it is the perfect time to try something new in the Bradley Smoker. Everyone loves bacon, but did you know that it i [...]

[...] day, remover the turkey from the refrigerator, uncover it and let it stand for 2 hours Rub the smoker rack with oil – I used canola Preheat the smoker to 210 degrees F (I used apple wood pellets for [...]

[...] bamboo skewers which you’ve soaked for a couple of hours. - Place the brochettes on to a smoker rack and cold-smoke the hearts for 1.5-2 hours over apple Bisquettes. - While the hearts are [...]

[...] . Roll it in the egg so that it is in the shape of an egg. 6. Place the armadillo eggs on a smoker rack and place in the smoker. 7. Smoke for about 2 hours. You want the temperature of the sausage [...]

One Pound Pork Tenderloin with Asian Rub One of the great things about my Bradley is that I don’t have to hesitate to get outside and smoke somethi [...]

Smoke Once. Dine Twice. And A Cocktail, Too! In my Blog, The Philly Foodist, I am always urging readers to make the most of their cooking efforts an [...]