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Thanks, Dave. I think I'm going to watch Craigslist for another Bradley since I'm set up for it. There is one avail now but 5 hr away. I do get some wicked nice salmon out of that box so I hate to mess with the inside. My wife has smoked salmon 4-5 times a week for breakfast so I go through...
I could use some opinions here. I've been smoking for 8-9 years now but have never smoked sausage and I am ready to jump in. I have an Original Bradley which was my first smoker and I still use it for salmon and mussels because it fills that low temp niche nicely but it hasn't had anything but...
You have just added to my experimentation. Need to try some dry brined and wet brined head to head. Also need to try the 10 minute and 8 hr wet brine head to head. I'm seeing lots of sockeye in my future but there are worse things to experiment on. However, I have never had sockeye come out...
Well, I guess it's a love/hate thing. I hate it when I discover something I believed for years is wrong. But I like it when I learn new things. So I wondered where I went wrong and went back to my notes. My salmon smoking process evolved mostly influenced by these 3 links -...
Can't tell you anything other than my results. Sockeye salmon, no matter what I did, fatted out. My current efforts with atlantic salmon does not end in the same results. A google search shows the atlantic with higher fat content than sockeye so it's a conundrum to me.
I use a Bradley...
I've always had trouble with sockeye. I think it's a lot fattier than other salmons. I ramp the temp like you and have tried many temp variances with good and not so good pellicles and it always had boogers. So I stopped trying. I am now getting pretty good results with farmed atlantic so...
I use the One Grill basket on a 5/16" shaft like most spinners and this arrangement leaves something to be desired. I ended up welding some shaped stainless pieces like this -
But if the manufacturer would make the fit a "vee" shape it would take any size square shaft with no problem. The...
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