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OUR NEW 1000W SMOKER TAKES FOOD
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No babysitting, just pure, delicious smoke

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Our classic food smoker that changed the game.

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Bradley Smoker Professional P10, 4 Rack, 1000W Electric Smoker, 76L, Stainless steel

CAD $799.00 | USD $799.00

Smokers

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Bradley Smoker Digital 4 Rack Electric Smoker, 31″, Silver

CAD $699.99 | USD $649.99

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Bradley Smoker Original 4 Rack Electric Smoker, 31″, Black

CAD $549.99 | USD $499.99

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er, 41″, Silver Bradley Smoker Digital 6 Rack Electric Smok

CAD $799.99 | USD $749.99

Smokers

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Bradley Smoker Wood Bisquettes, 5 Flavor Variety Pack

CAD $54.99 | USD $54.99

Bisquettes

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Bradley Smoker Wood Bisquettes, Hickory Flavor

CAD $49.99 | USD $49.99

Bisquettes

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Bradley Smoker Wood Bisquettes, Apple Flavor

CAD $49.99 | USD $49.99

Bisquettes

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Bradley Smoker Wood Bisquettes, Cherry Flavor

CAD $49.99 | USD $49.99

Bisquettes

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Bradley Smoker Wood Bisquettes, Maple Flavor

CAD $49.99 | USD $49.99

Bisquettes

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Bradley Smoker Cold Smoke Adapter Kit

CAD $149.99 | USD $139.99

Accessories

Bradley Smoker

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Bradley Smoker Cold Smoke Adapter Kit

CAD $54.99 | USD $52.49

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Bradley Smoker Cold Smoke Adapter Kit

CAD $229.99 | USD $225.00

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Bradley Smoker Cold Smoke Adapter Kit

CAD $29.99 | USD $29.39

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Bradley Smoker Cold Smoke Adapter Kit

CAD $34.99 | USD $36.74

Accessories

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Digital Generator LED 120V NTC

$125.00

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Digital Smoker Cords Kit

$38.29

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E Message Kit 2

$32.33

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Generator BS611 120v

$113.74

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E1 Message Kit 2

$27.88

Parts

SMOKERS BISQUETTES ACCESSORIES PARTS

Bradley Smoker Professional P10, 4 Rack, 1000W Electric Smoker, 76L, Stainless steel

CAD $799.00 | USD $799.00

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Bradley Smoker Digital 4 Rack Electric Smoker, 31″, Silver

CAD $699.99 | USD $649.99

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Bradley Smoker Original 4 Rack Electric Smoker, 31″, Black

CAD $549.99 | USD $499.99

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er, 41″, Silver Bradley Smoker Digital 6 Rack Electric Smok

CAD $799.99 | USD $749.99

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Bradley Smoker Wood Bisquettes, 5 Flavor Variety Pack

CAD $54.99 | USD $54.99

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Bradley Smoker Wood Bisquettes, Hickory Flavor

CAD $49.99 | USD $49.99

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Bradley Smoker Wood Bisquettes, Apple Flavor

CAD $49.99 | USD $49.99

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Bradley Smoker Wood Bisquettes, Cherry Flavor

CAD $49.99 | USD $49.99

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Bradley Smoker Wood Bisquettes, Maple Flavor

CAD $49.99 | USD $49.99

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Bradley Smoker Cold Smoke Adapter Kit

CAD $149.99 | USD $139.99

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Bradley Smoker Cold Smoke Adapter Kit

CAD $54.99 | USD $52.49

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Bradley Smoker Cold Smoke Adapter Kit

CAD $229.99 | USD $225.00

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Bradley Smoker Cold Smoke Adapter Kit

CAD $29.99 | USD $29.39

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Bradley Smoker Cold Smoke Adapter Kit

CAD $34.99 | USD $36.74

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Digital Generator LED 120V NTC

$125.00

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Digital Smoker Cords Kit

$38.29

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E Message Kit 2

$32.33

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Generator BS611 120v

$113.74

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E1 Message Kit 2

$27.88

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• SMOKERS
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BRADLEY SMOKER
PROFESSIONAL P10

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Whiskey Oak
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$19.99 – $49.99

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COLD SMOKE
ADAPTER KIT

$99.99

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COLD SMOKE
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Reasons to buy
a Bradley Smoker

We offer unmatching simplicity while delivering the purest smoke possible. Here’s how:

QUALITY

QUALITY

An investment in great taste The durable, rugged construction of our Bradley Smokers ensure that Bradley owners are able to create deliciously smoked food for very long time. LEARN MORE

VERSATILITY

VERSATILITY

Our food smokers, your imagination. The vast majority of toad smokers require intensive babysitting. With a Bradley Smoker, you don’t have any of that. LEARN MORE

CONSISTENCY

CONSISTENCY

We didn’t invent food smoking, we perfected it!Bradley Smokers are world-class, providing unmatched consistency in terms of creating and delivering the purest smoke possible.LEARN MORE

SIMPLICITY

SIMPLICITY

It’s deliciously simple with a BradleyBradley Smokers allow you to smoke a wide variety of foods, all at the same time Setting up your Bradley is super easy. LEARN MORE

TECHNOLOGY

TECHNOLOGY

The anatomy of a perfect smoker! Bradley’s CleanSmoke Technology is comprised of three components, all uniquely designed to ensure that the wood you are using does not turn to ash.LEARN MORE

Food smoking guide

Our smoke, your imagination

The Bradley Smoker Pros are a team of well-experienced pitmasters, cookbook authors, and recipe developers. We’re great at what we do. So, from choosing the right cuts of meat to wood flavor profiles, we’re sharing our secret culinary tips with you.

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Recipes

COOK, EAT, REPEAT
 

Looking for inspiration during your next cookout adventure? We’ve got you.

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Fishing & hunting guides

ANSWERS FROM THE PROS

The outdoor world is at your fingertips with our excellent fishing & hunting guides from outdoor experts. We’re sharing our tips and tricks with you for the best hunt of your life!

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1) Smoked Salsa                   

Salsa is a crowd favorite, and there’s no better way to mix things up than by smoking it! Not only does smoking your salsa give it a fantastic smoky flavor that will have your guests licking their lips, but it also keeps the ingredients from separating. Here are the ingredients you need and how you do it:

In a large bowl, combine 1 1/2 pounds of tomatoes, 1/2 white onion finely chopped, 3 large jalapenos (seeded and finely chopped), 2 cloves garlic finely chopped, 2 tablespoons fresh cilantro leaves (coarsely chopped), juice from 1 lime, pinch salt.

Place vegetables in a smoker vegetable pan or disposable foil pan layered with juice.

Smoke at 225 °F (107 °C) for two hours, stirring occasionally. Place the smoked vegetables in a bowl and refrigerate them until cool.

Pour cooled vegetables into a blender or food processor with 1/2 cup chopped cilantro leaves and pulse to desired consistency. If needed, season with salt, then place in an airtight container and chill overnight. This will allow the flavors to mix and give you an amazing dish when you finally dig in.

2) Smoked French Onion Dip

Smoking your onion dip adds a wonderfully smoky flavor that pairs well with so many different dishes. Feel free to use other types of dips as well, like spinach or artichoke. Here’s what you need:

1 cup sour cream (8 ounces), 1 cup mayonnaise (8 ounces), 1 small onion finely chopped, 3 cloves garlic finely chopped, 2 tablespoons fresh thyme leaves, 1/4 teaspoon salt.

Place onions in a pan with some water. Smoke for one hour at 225 °F (107 °C) or until tender. Drain well on paper towels or a clean tea towel, then transfer to a food processor and pulse 5 times.

Add sour cream, mayonnaise, garlic, thyme leaves, and salt to the food processor. Pulse until smooth, then place in an airtight container and store in the fridge for up to 3 days.

3) Smoked Cheese Ball

Cheese balls are always a hit at any party, and smoking them only makes them better! Not only does smoking the cheese adds a fantastic flavor profile, but it also acts as a preservative.

Here are the ingredients you need to make this treat:

1/2 cup unsalted butter at room temperature, 1/4 cup cream cheese at room temperature, 2 cups shredded sharp cheddar cheese (8 ounces), 1 tablespoon Worcestershire sauce, 2 tablespoons hot pepper sauce, 1 teaspoon garlic powder, 1/4 teaspoon salt, 1 cup all-purpose flour.

In a small bowl, combine the butter and cream cheese. Mix until smooth. Add cheddar cheese, Worcestershire sauce, hot pepper sauce, garlic powder, and salt. Mix well, then form into a ball.

Place the ball on a piece of foil, roll to coat, and then place in the smoker on low heat (200 °F or 93 °C) for one hour. Remove from the smoker and let cool before serving.

4) Smoked Bean Dip

Bean dip is always a hit at any party, and smoking it just takes it to the next level! Not only does the smoke add a fantastic flavor, but it also makes the dip extra creamy. To make it you’ll need:

1 can black beans (drained and rinsed), 1/2 cup salsa, 1/4 cup chopped onion, 2 cloves garlic minced, 1 tablespoon olive oil, 1/4 teaspoon chili powder, and salt and pepper to taste.

In a small bowl, combine the black beans, salsa, onion, garlic, olive oil, and chili powder. Mix the ingredients well, then season as you prefer.

Smoke the mixture in a smoker vegetable pan over medium-high heat for 30 minutes or until heated through. Serve with chips or tortilla wedges.

5) Smoked Salmon Dip

Salmon dip is always a hit at any party, and smoking it gives it such a beautiful finishing touch! Not only does the smoke add a fantastic flavor, but it also eliminates the fishy taste that salmon sometimes has. This delicious recipe needs:

1 1/2 cups cream cheese (12 ounces), 8-ounce package of smoked salmon, roughly chopped, 1/4 cup diced red onion, 2 tablespoons capers, 2 tablespoons lemon juice, 1 tablespoon horseradish sauce, 1 teaspoon smoked paprika, and salt and pepper to taste.

In a food processor, combine the cream cheese, smoked salmon, red onion, capers, lemon juice, horseradish sauce, and smoked paprika. Pulse until smooth. Add salt and pepper to taste.

Place mixture in an airtight container and chill overnight before serving. Serve with crackers or bagel chips.

Final Thoughts

You can tweak your smoked dip recipe a bit to get the best out of your meal. Allow the smoked dip to rest before serving to infuse maximum flavor. Choose your Bradley Bisquettes carefully because they will affect the final flavor of your dip.

Interested in more dip recipes? We’ve got you covered! Check the recipes below:
Smoked Proscuitto Brie Cheese Dip
Smoked Fish Dip Recipe
Warm Smoked Chicken and Cheddar Dip Recipe

For more great ideas on how to get the most out of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

The post Top 5 Smoked Dips You Can Make During Your Next BBQ appeared first on Bradley Smokers North America.

From pellets to chunks and even sawdust, there is no dearth of variety in wood as well as flavors. Coming to flavors, fruity flavored woods like cherry, apple, maple, and oak produce a flavored smoke to enhance the taste of food. This guide is to help you understand the costs of food smoking and how to make it friendly to your budget.

Before we jump into the actual costs of smoking, two details for you to understand so you can prepare your delicious recipes.

Wood serves different purposes when it comes to food smoking. It can be the primary source of heat, the source of flavor, or both. Here is one article to learn more about Food Smoking Versus Cooking Food with Wood and how it impacts you choosing a smoker.

And as mentioned before there are different types of wood and different ways to pair those flavors with specific types of food. We prepared a complete Wood Pairing Guide with the most common fruit types available on the market.

Wood Consumption by Food Smoker Type

To know how much the wood costs will be, we will outline next to the wood consumption by the hour of operation. There can be a huge difference from one type of smoker to the other, especially if the wood is the source of heat, or for smoke generation only.

Offset Smokers: Are the most difficult ones to measure cost of wood, as everyone can manage the fire a different way. For our average we’ve checked Aaron Franklin’s masterclass about food smoking. And he says that to start the fire you’ll need 8 logs or approximately 6.4 pounds of wood. And to continue the fire maintenance 2 new logs per hour.

Charcoal Smoker: According to most blogs and forums we’ve checked for reference you’ll need to add 2 to 3 chunks of wood to each mound of lit charcoal. And as it burns down to charcoal you’ll need to add more wood at least every hour to have smoke. Coming to about 1 pound per hour.

Pellet Grill/Smoker: A pellet grill will use about 1/2 pound of pellets per hour on the smoke setting and 2 and 1/2 pounds on high. And the consumption goes up with the temperature going up, and be aware, the warmer you want, less smoke you’ll have.

Electric Smoker: There are different types of electric smokers, for the ones running on pellets follow the same averages as above. And the other common smokers will run on wood chips, you need 2 pounds of wood chips that can burn for about 3 hours. But for better results, as you don’t want just ash flavor to go to your food, you’d need at least to refill every hour, to reach this 0.6 pounds of wood per hour.

Electric Smoker 2: Now we’ll talk about the Bradley Smoker that works with Bisquettes or compressed wood sawdust discs. With an automated system that burns the wood disc for precisely 20 minutes each, generating clean smoke with new wood. So here you have a consumption of 0.125 pounds of wood per hour, yes just that!

Cost of Wood for Food Smoking

People spend hours researching what type of flavor will complement certain meat while the real game lies in understanding the kind of wood that is needed to get it perfectly smoked. So let’s take a look at the cost of these woods along with the techniques of their optimum use. We are using here the US Dollar cost found on Amazon, Walmart and big box stores websites to compare the pound cost while smoking.

Wood Logs: Should not be more than 18 inches long and are best suited for large offset commercial food smokers. A 10lb box of logs cost about anywhere between $25 to $30. 

($3 per pound)

Wood Chunks: Should be up to 4 inches and are suitable for small offset food smokers. A 15 to 20 lb box of wood chunks can cost around $30.

($1.5 per pound)

Wood Chips: Should not be more than half-inch in dimension and is best suited for conventional electric food smokers. A 10-pound box of wood chips can cost between $10 and $30. 

($3 per pound)

Wood Sawdust: Should be in coarse powder form, commonly used on hand-held food smokers. A 4-pound box of sawdust can cost between $5 and $20 depending on the type of wood. 

($5 per pound)

Wood Disks: Compressed sawdust chips (also known as Bisquettes) are extremely good for modern electric food smokers. A pack of disks can range from $13.99 (24 pack/1 pound) to $57.99 (120 pack/5 pounds) depending on the type of wood. 

($11.59 per pound)

Wood Pellets: Compressed sawdust that resembles the shape of pebbles or chicken feed. Pellets are used in under-grate food smoking boxes or smoke generators. A 20 lb bag of pellets can cost from $20 to $40.

($2.00 per pound)

The cost of operation per hour

Now we can get to the cost of operation per hour! And here is what we get:

Offset Smokers: Needs 1.6 pounds per hour, costs $3 per pound. Costing $4.80 per hour

Charcoal Smoker: Needs 1 pound per hour, costs $1.5 per pound. Costing $1.50 per hour

Pellet Grill/Smoker: Needs 0.5 lb to 2.5 lb per hour, costs $2 per pound. Costing on average $3 per hour

Important to mention the average for this one, as the wood consumption will vary during the cooking process as you want the temperature to be higher or lower, or if you want more or less smoke during cooking.

Electric Smoker: Needs 0.6 pounds per hour, costs $3 per pound. Costing $1.8 per hour

Bradley Smoker: Needs 0.125 pounds per hour, costs $11.59 per pound. Costing $1.44 per hour

Now a table to make it easier to visualize:

Conclusion

Don’t be fooled by the size of the wood package, because a 40lb bag of pellets will cost you $3.0 per hour of cooking. While a Box of Bisquettes or sawdust disks with only 5lb will cost you $1.44 per hour of cooking.

We hope that this comparison can help you decide which smoker will be the best for you, and deliver the best results. To help you further on the process of becoming a pitmaster we created a free e-book:

Learn the tips & tricks of barbecue, from choosing the best grill and smoker to the best cuts of meat to start with. Also read the pit-master’s techniques and secrets to reach the perfect flavor.

+ 20 Free Recipes & Smoking Wood Pairing Chart!

And Bonus Internal Temperature Guide!

<< Download Free E-book >>

The post Everything You Need to Know About Wood Costs for Food Smoking appeared first on Bradley Smokers North America.

If you often struggle to cool down a heated-up food smoker, this guide will definitely help you.

Cooling down a conventional food smoker

The most important factor while operating a conventional smoker is to assess its temperature to know when you should cool it down. The best solution is to use a smoker thermometer. It will show you the temperature inside the smoker, to help you keep a constant track of it while cooking.

Regulate airflow through the chimney or top vent: The hot air from the Bradley chamber rises and vents out through the top vent. If you close the top vent, it will contain more smoke in the unit by cutting off the air supply. So, adjust the top vent only to let more smoke escape from the chamber to keep the inner temperature at a minimum.

Bonus tips to cool down the smoker

Here are two other methods that you can try with your conventional food smoker. 

Use compressed wood bisquettes: Compressed wood bisquettes are designed with uniform density and thickness. Bradley Bisquettes extinguish automatically before turning to ashes to ensure only pure smoke reaches your food. Bradley Bisquettes comes in different flavors like apple, cherry, oak, pecan, alder, maple, etc. 

You can check out our unique bisquette flavor profiles here!

Go for a cold smoke adaptor kit: The cold smoke adaptor kit helps to cook foods by cold smoking inside a conventional food smoker. The Bradley Cold Smoke Adaptor enables you to do a true and simple cold smoke. Even on warm summer days! (minimum temperature is subject to ambient temperature).

By moving the bisquette burner outside the smoke box, you can turn any Original or Digital Bradley Smoker into a cold smoker unit. (Not compatible with P10 Smoker – BS1019)

Constructed from powder-coated steel, the adaptor fits between the smoke tower and generator. Using a flexible aluminum tube (36” long extended) that lets the smoke cool before reaching your food. Allowing you to do a true cold smoke.

Benefits of using a good food smoker

With a high-quality smoker that has many advanced features, temperature control will be a breeze. Thankfully there are food smokers from Bradley Smoker that are designed to offer a convenient food smoking experience without intervening much during the operation of the smoker. Here are some Bradley features that you should look for in every high-quality food smoker. 

Digital console for time and temperature control: Bradley smoker enables pre-setting cooking time and temperature before you start smoking. This will configure the smoker to work at a constant temperature the recipe you’re smoking demands. Forget the trouble of temperature tracking and all the hassles of cooling down the smoker. 

Trouble-free bisquette feeding: With an automatic bisquette feeder, all Bradley Smokers can self-feed. Once you fill the chamber, the smoker can operate constantly for up to 10 hours with periodic supervision.

Ergonomic design for faster cooking: Magnetic doors prevent excess smoke from escaping the chamber and an insulated body regulates the temperature inside the smoker. These features prevent slowing down the cooking process due to temperature fluctuation. 

Food smoking at home gives you the luxury to cook your favorite foods from the comfort of your own home. It is also a great way to surprise your guests at house parties. However, the additional work associated with food smoking can be quite tedious. High-quality food smokers like Bradley smoker takes a lot of burden off your shoulders and makes food smoking easy and more convenient. For more great ideas on how to get the most out of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

The post How Do You Cool Down Smoke From a Smoker? appeared first on Bradley Smokers North America.

However, a common question most people ask, especially newbies in the kitchen, is the difference between smoked, cured, aged, and dehydrated meat.

Well, the first thing to note is that all of them are meat preparation and cooking processes. You could have the same type of meat, but these significantly different preparation methods make a big impact. The difference largely lies in the kind of ingredients and procedure involved in each. 

You definitely want to know and understand each of the processes before you get into the kitchen, and perhaps that might be the reason you have clicked on this page. The good news is that we will share with you what these different processes mean and how to execute them at home effectively. After going through this article, we can guarantee that you will want to explore these different ways to prepare your meat. 

Smoked Meat 

Smoking meat is one of the best ways to enhance flavor, even before tossing it on the food smoker. It’s often referred to as cold smoking and is best achieved under a temperature range of 55 and 85°F (13 and 29°C). Brine and salt are the common ingredients used for cold-smoking meat, but you can also add additional spices to your liking. You shouldn’t worry about the low temperature and bacteria as the chemical ingredients are well-taken care of. 

Ideally, the cold smoking process can last for days or weeks, depending on your liking. 

Cured Meat 

Cured meat refers to meat that has been treated for preservation either through brining, smoking, canning, smoking, or drying. Meat is purposely cooked to prevent it from being attacked by microorganisms that would make it harmful for consumption. Curing is also done to increase the meat’s shelf-life and keep it safe for consumption for longer. 

Curing meat is an ancient practice that has been performed for centuries. It can either be done dry, wet, or a combination of the two. Dry curing is done to extract the excess salt by draining the meat. Wet curing is done with the use of a mixture of water and salt performed in the refrigerator. Combined curing is a rare process that combines both the dry and wet processes. It’s mostly used to treat hams and is performed in the refrigerator. 

There are different ways you can apply salt or brine to the meat. You can either choose to massage it, sprinkle, inject, or soak the meat in a container of salt. The ideal way to cure your meat is best informed by the cut of meat you are preparing. 

A helpful tip to curing your meat is to ensure you wrap it up to keep it clean and in shape.  

A key thing to note is that cured meat must be cooked before consumption.

Check out our entire catalog of articles on brining and curing your meat here:
What’s the Difference Between Pickling, Brining, Marinating, and Curing?
Curing and Smoking Meats for Home Food Preservation
Directions On Brining And Curing Your Meat For Food Smoking

Aged Meat 

Aged meat is meat that has been hung in a particular room in an environment with a controlled temperature to help it develop a crusted mold coating. You can hang the meat up for months and even years. You will have to ensure access to all the appropriate equipment to facilitate the aging process. 

The key to note is that the meat will need to be carefully scraped to eliminate the fungus crust that has developed before cooking.  

Dehydrated Meat 

Dehydrated meat has persevered through drying. Dehydrating meat is one of the best ways to preserve it for a long time. A unique attribute of dehydrated meat is that it can be consumed the way it is, without cooking.   

You can also store dehydrated meat for later consumption after you purchase it. Placing it into an air-tight sealed container can keep the dehydrated meat for up to two weeks. Zip-style bags or air-tight fitted jars can also be an option to use. 

Storing dehydrated meat in a vacuum-sealed bag and leaving it at room temperature can preserve the meat for up to a month. 

Of course, there is so much more to learn about cured, smoked, dehydrated, and aged meat. It’s an ancient process and so has a rich history. But these are some of the essential tips you need to have at your fingertips before jumping into the kitchen. 

Remember, most of the different forms of meat, such as aged meat, may not be readily available at the grocery store, as they require a more unique and specific process. 

For more great ideas on how to get the most out of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

The post Smoked, Cured, Aged, and Dehydrated Meat: What’s The Difference? appeared first on Bradley Smokers North America.

A variety of grills are available on the market, but the trick lies in choosing the one that suits your requirement.

Check out the directions below to choose the right grill:

Fuel type: This is an important factor when it comes to grills. It not only determines the affordability but also the taste of the food. Each type has its advantages and disadvantages that we will discuss next.

Gas grills are generally the cart type and use natural gas or propane for cooking. This type of grill allows complete control over the heat and does not require refueling that frequently. The downside is, it is attached to a cylinder and cannot be moved frequently.

Charcoal grills are available in a range of sizes and designs. The best thing about charcoal grills is that it gives some smoky flavor to the food. The disadvantage is it requires a lot of cleaning and it produces ash.

Pellet grills can be quite expensive and require a lot of cleaning too. However, it provides a good smoky flavor to the food. These grills are available in barrel or cart-type designs.

Accessories and features: Like temperature setting, timers, remote control, side burner, wheel-mounted design, lock, etc. give a better grilling experience. Choose wisely so the grill does most of the work while you enjoy your time with family.

Grill size: This is another determining factor after you have settled with the type of fuel for the grill. Generally, a two-burner gas grill or charcoal grill is perfect for a family of 4 people. A grill of size 400 to 500 square inches can easily serve a small crowd at a party. 

The different types of grills to choose from

Grilling is the most common way of cooking fish, meat, and poultry. Even grilled vegetables can have a new taste profile, different than fried and roasted ones. Grilling adds a certain kind of smoky essence to the food which augments its taste. Different types of barbeque grills are used to make gourmet foods. Each type has its features, benefits, and downsides that suit certain food types and cooking preferences. Let’s check the ups and downs here.

Gas grills

Gas grills are a great option for beginners to cook gourmet foods with minimal effort. They reach a high temperature in less time and also facilitate easy cleaning. Gas grills are generally fuelled by natural gas or propane gas.

However, there are other fuel options too like infrared gas grills that use infrared technology to evenly distribute the heat generated from gas. Gas grills are suitable for cooking meat and poultry, but the food often lacks smoky essence.

Charcoal grills

Charcoal grills use a bed of heated charcoal to cook the food. The temperature entirely depends on the use of charcoal. This grill gives a good smoky flavor to the food. These grills are available in two versions, traditional charcoal grills, and kettle charcoal grills.

The only drawback here is that it requires constant attention as the heat is created by the bed of charcoal. Also, it is time-consuming especially during the cold season, and less safe for beginners. Charcoal grills are difficult to clean as it produces lots of ashes.

Pellet grills

Pellet grills use wood pellets as fuels to impart a smoky flavor to the food. Often these wood pellets come in a range of flavors like maple, hickory, cherry, apple, pecan, etc. to lend added flavor to the barbecued food. It is a great choice for outdoor camping. However, pellet grills require frequent refilling.

Working as an oven, the wood pellets are fed to a container where an auger powered by electricity will burn the fuel to provide the heat needed for cooking.

Kamado grill

Kamado grills use lump wood charcoal as fuel. It’s a kind of charcoal grill that gives enhanced smoky flavor to the food. It is good for long grilling sessions and one of its main features is that it can reach high temperatures quickly.

As it is extremely heavy, moving from one place to another can be a problem, specially if you want to go camping or outdoor that is not your backyard.

Because of its clay or ceramic construction the price point is higher than other grills.

Electric grills

As the name suggests, the electric grill operates on power. The heating coils that most times will glow a vibrant red will transfer heat to your preparations, with full temperature control.

It can grill foods really fast and are hassle-free. The electric grill is available in portable and countertop models. They don’t offer the classic smoky flavor and are often limited to indoor use only due to the lack of power supply at camping sites.

Don’t forget to check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

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It would be best if you did not worry much because you know how to smoke food and take your cookout experiences to the next level. We will show you how you can exactly make that happen in this article. It is a relatively easy task to undertake, as you may presume it to be, and you will understand why everyone can become a cookout rockstar.

You are likely to smoke meat, and thus the article will focus on smoking meat and not any other meal.

1. Getting and preparing the meat

Meat preparation is the most vital part of the process, especially now that you have chosen smoking meat. Identifying the type and nature of meat you want to smoke will be the first step you make. If you are going for white meat, then poultry, fish, pork, beef, and goat will be your options.

The ribs are always the best part of any meat for smoking. Ribs are not only easier to infuse with flavors but also easier to cook. Consider adding some salt and pepper when you get the ribs ready to smoke. You can choose to rub your meat a day before the cookout day to mix the spices better. Remember, different seasoning is required for the different types of meat. Therefore, choose the spices that go well with your choice of meat.

2. Picking of wood to use

It would be best if you considered the options you have as woods for the cookout. It is an essential element that you can not afford to overlook. At Bradley Smoker we have Bradley Bisquettes made from wood, ensuring that you are smoking your food with the original pure taste of dried wood. Besides, the Bisquettes come in different flavors to give you the desired tastes.

Go for hardwoods and choose from oak, alder, hickory, and maple among other hardwood flavors for your Bisquettes. Here is the link to all of our flavor profiles, so you can expertly choose which flavor of bisquette to use on your next cookout!

3. Remove the rib’s membrane

The membrane is the paper-thin skin cover that is on the bone of the ribs. Ensure you remove them to make the food easier to eat. This is because the membrane becomes extremely rubbery, making chewing a hard task after smoking.

Additionally, do not add salt to your rub. Allow the meat cut. You have to dictate the way you are going to handle the rub. Instead, ensure you add salt on the initial preparation stages and not on the rub itself, preferably a day before the cookout.

Restrain yourself from flipping the meat because by doing so, you are opening the smoker and changing the airflow, which in turn alters the smoker’s temperatures.

4. Use a thermometer for cooking

Most meat smoking recipes on various blogs always have a bite of the meat to check when the food is ready. It, however, should not be this way. Instead, use a cooking thermometer, especially when smoking pork and poultry. Let the temperatures guide you to learn when the meat is ready.

Check out our digital thermometer to greatly reduce the stress of knowing when your meat is ready in our smokers!

Studies have revealed that smoking for long does not signify that the food is ready. It is not ready if it has not reached a certain temperature recommended for that particular type of meat. One of the reasons we are emphasizing the type of wood you use is because it influences the time and results of the smoking process.

Other factors that influence your cooking time and results include the size of the meat you are smoking, the type and nature of grip you are using, surrounding temperatures, and the food smoker you are using.  

5. Maintain moisture on the meat

Meat sometimes dries, especially when left for long on the smoker. It is common when you are smoking ribs, shoulders, or briskets because they take a lot of time to be ready. We recommend that you embrace the use of aluminum foil to help you keep the meat moist while maintaining the recommended temperatures. You can also add some rum or juice flavor to the foil. This is to enhance the flavor of the meat.

It would help if you did not have to go through the elaborate process of searching for the best food smoker in the market. Visit our website to get the best and most reliable Bradley Smoker for superior cookout experiences. For more great Bradley tips and tricks along with how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog.

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However, there are certain downsides to it as well. Liquid smoke is not a healthy ingredient. It contains harmful compounds like PAHs which is carcinogenic. This is why people recommend substituting liquid smoke with naturally healthier ingredients that impart the same flavor without affecting health.

Pro Tip: Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals that occur naturally in coal, crude oil, and gasoline. They also are produced when coal, oil, gas, wood, garbage, and tobacco are burned. PAHs generated from these sources can bind to or form small particles in the air. 

Substitutes for liquid smoke

Here are the five of the most popular substitutes of liquid smoke that can render a delectable smoky flavor to the food. Check them out below: 

#1. Smoked paprika

Smoked paprika, also known as Spanish paprika, is the most commonly used replacement for liquid smoke. It is a vibrant red spice made by smoking and drying peppers for weeks over an oak wood fire. This is why it imparts a rich smoky flavor to the food. 

#2. Chipotle powder/ Canned chipotle

Chipotle powder is prepared by grinding jalapeno peppers and then smoking it over a fire. It is a common ingredient in Mexican cuisine for the natural smoky flavor it renders to the food. Canned chipotle are peppers preserved in a jar in a sauce that has a smoky flavor. It is often used in marinades for barbecues. 

More substitutes for liquid smoke

#3. Smoked salt

This is an aromatic spice derived from smoking regular salt over a wood fire for several weeks. The flavor varies according to the use of wood, such as hickory, oak, applewood, alder, etc. You can simply sprinkle smoked salt on the food or added to the rub to impart the smoky flavor. 

Check out our large variety of flavor profiles for wood pairing purposes! See which types of wood pair well with different meats and veggies.

#4. Smoked Tea

Smoked tea is a Chinese black tea prepared by smoking tea. Prefer using pinewood is mostly preferred in this process. The tea lacks bitterness and thus can be boiled in water and used as a brine. You can ground it into a fine powder and use it in a rub to impart a rich smoky flavor. 

#5. Dedicated Food smoker

A dedicated food smoker is the best option to get an intense smoky flavor in any type of food be it meat, poultry, fish, or vegetables. It cooks the food entirely in hot smoke to give the most intense smoky flavor that cannot be achieved by any other means. Food smoking is a slow and steady process so a dedicated food smoker can save the day.

Benefits of having a dedicated food smoker

Designed to smoke food consistently, a dedicated food smoker comes with a range of features to cater to all barbeque recipes. Food smokers like the Bradley Smoker is a portable design that is more convenient than preparing a huge smokehouse. The Bradley Smoker also has advanced controls like auto wood feeder, digital settings, and dual heat elements to suit all smoking requirements. The food smoker can perform both hot and cold smoking. 

Here are other key advantages of Bradley Smokers that are must-have features of all pro food smokers. 

Consistent performance: As the smoker can feed wood from the chamber automatically, it can work constantly for hours without having to be babysat frequently. 

User-friendly operation: The Bradley Smoker enables presetting of smoking time and temperature to ensure the desired doneness for every barbeque. Once you set the time and temperature in the digital console, the food smoker performs independently. 

Dual heat elements: Due to dual heating elements, the food smoker can perform hot and cold smoking whenever required. It can also simultaneously steam the food once the water pan is filled. 

Other benefits of having a dedicated food smoker

Easy cleaning: Removable side panel and racks make it easier to clean after the smoking session. 

Bradley Bisquettes: The Bradley Smoker Bisquettes are flavored wood discs that burn for a specific time to produce uniform pure smoke, for a perfect flavor and smoking experience. Bradley Bisquettes are available in 17 distinct flavors, such as oak, alder, apple, cherry, hickory, maple, etc. to suit all types of barbeque foods. 

At the end of this article, you will find substitutes for liquid smoke. We suggested some options carefully chosen to allow even beginners to try without worrying about going wrong and ruining the barbequed food. However, for the rich and intense smoky flavor, nothing can beat the results that a pro smoker offers. We hope these simple Bradley tips & tricks on the benefits of a pro smoker have helped to boost some confidence to try out premium quality food smoking at home next summer. For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

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The sight of a perfectly smoked sizzling steak can make anyone drool. Here we’ll share the Bradley tips & tricks for the five crucial factors behind the unique taste of smoked foods.

1. Cuts of meat

You can smoke pretty much any food now for enhanced flavor and tenderness but nothing works better than meat. When we talk about food smoking we instantly think of a perfectly charred smoking steak. And yes, cuts of meat are of course important to get the perfect smoky flavor. 

Beef and pork are two popular choices of meats for food smoking. The best cut from both these animals is the one with a good amount of fat and connective tissues.

As the connective tissues are heated, the fat starts melting, making the meat tender. They also absorb the smoky flavor better. The working muscles are the best choice for this purpose. Check out the best cuts of pork and beef for food smoking here. 

Beef: Rib, brisket, top sirloin, chuck roast, rump, flank steak, etc. are the best cut of beef for food smoking. 

Pork: Shoulder, Boston butt, whole loin, spare ribs, etc. have a good amount of connective tissues to give tenderly succulent meat after smoking.

2. Choosing the right wood for smoking

The wood is used as a fuel for smoking but it plays an important role in flavoring the food. Generally, flavored wood from fruit trees is used for smoking. 

The trick lies in choosing the right flavor for smoking each type of meat. Here is a quick guide to help you.

Alder wood: This wood is naturally sweet and goes well with fish, pork, poultry, or any kind of light meat. 

Hickory wood:  This is a popular barbeque flavor that is perfect for ribs, bacon, and red meat. 

Apple wood: This has a mild fruity flavor that pairs well with ham, poultry, and fish. 

Mesquite wood: This wood has an overpowering flavor and is naturally oily. This is suitable for larger cuts of meat that require prolonged cooking. 

Maple wood: This has a sweet and light flavor. It leaves a darkening effect on the meat. It is mainly used in combination with apple, alder, and oak for smoking ham and poultry. 

Oak wood: It is the best choice for large cuts of fatty meat. 

Cherry wood: This wood is also used in combination with pecan, oak, hickory, or alder for smoking pork and beef. 

Bradley Bisquettes: These are specially designed wood chips by Bradley that burn for the exact time needed to impart the perfect flavor. Bradley Bisquettes are available in 17 different flavors including pecan, oak, maple, cherry, hickory, apple, etc.

Pro Tip: Check out our large variety of bisquette flavor profiles to see what flavor of wood is perfectly paired with which kinds of meat. Become like your idol pitmaster!

3. Hot smoking or Cold smoking

This is a big question but first, we need to know what is hot smoking and cold smoking. There is no heat on actual cold smoking, but certain cuts of meat require to be cold smoked for the best flavor. 

Fatty meat cuts or larger cuts that need to be cooked till complete doneness are hotly smoked. Hot smoking is done at a high temperature where the food is exposed to direct heat. For example, ribs need to smoke for a total of at least 5 hours and the smoker should be between 225 to 240 degrees Fahrenheit or 107 to 110 degrees Celsius.

4. Cure or Brine

This is an important step to get the unique flavor of smoked food. Curing is the process of applying salt on all sides of the meat before smoking. It helps to hasten the process of cooking as the meat tends to absorb more heat and flavor. 

Brining is the process of soaking the meat in a highly concentrated solution of salt and water, hours before smoking. This lets the meat absorb enough moisture so that it doesn’t dry up during smoking. Brining also enhances the flavor of the meat. 

5. Using the right food smoker

The last but not the least step to get the perfect smoky flavor is to use a pro food smoker. A quality smoker can give you the required doneness and self-sufficiently without babysitting. 

Thankfully there is the Bradley Smoker for you. Bradley designs food smokers with the most advanced features that do not require much attention. Check out these must-have features. 

Automatic feeding system: A pro smoker will automatically feed the fuel when required so that you can enjoy your time while it does the cooking. Bradley smokers can work continuously for 10 hours with an automatic wood-feeding system. All you have to do is to fill up the fuel chamber and switch on the smoker for a no babysitting, no hassle experience.

Multiple cooking options: The cooking heat element can be turned off to cold smoke with only the wood burning with an ice tray inside for cold smoking, or using the cold smoke adapter (When we are not using the cold smoke adaptor, the ice tray compensates the heat from burning the wood, if it is not there it is not cold smoking)

Ergonomic design: A pro smoker must be equipped with all user-friendly features. For instance, we have the Bradley smoker that comes with a magnetic door and door seal to prevent excess loss of smoke along with an insulated stainless steel interior and removable racks. 

Steam facility: Steaming helps to keep the meat tender and juicy after smoking. Bradley smoker comes with a separate steaming tray that steams the meat simultaneously with smoking. You simply have to fill the tray with water and let the smoker do its job. 

Last thoughts

We hope these Bradley tips & tricks were helpful for you to learn the basics of the art of smoking. These tips will not make you a pitmaster overnight but will definitely encourage you to try your skills to get the ultimate flavor of smoked foods. 

For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

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