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Thanks Dave, have just been reading your profile, welcome your comments, I've been a fish chef for over 30 years, and love fish, great to interact with people  with passion, as you seem to have. As my old man used to say, "smart man, who can learn from somebody elses mistakes" but a stupid man...

Hi Dave, appreciate the suggestion, I toyed with with getting 2 smaler units, but because I normally cure for 48 hours, and sell all that I can do, it would be my intention to freeze surplus, The Christmas market here is crazy, last year my Bradley was smoking for 12 to 14 hours a day for 10...

Thanks JJ

Hello, just joined, my name is Harry, I live in a small fishing village in Ireland where I chef and own a small seafood bistro, I cure then cold smoke with a Bradley 6 rack, selling all that it can produce, I intend to retire next year and focus on smoking only, I would be interested to know if...