Hi guys.  Do you have a question about smoking food? Most likely it will be found here. These are the most common questions I get asked.  And special thanks to Bradley Smokers for providing some of the information found below!

If your question is not listed, just email us your question to thesmokeshackperth@gmail.com or post it on my Facebook page and I’ll respond to you as soon as I can.

Question:  Why is cold smoke so important?

Creating smoke without heat is the best way to control the flavour of any food being smoked. In most food smokers, heat is generated by burning wood. As the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (i.e. it burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the food or bbq smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level.

Question:  What is the difference between a cold or hot smoked product?

Most smoked foods that are produced for resale are first cured and then cold smoked. Cold smoking is usually done below 38 degrees C. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavour. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods.

Question:  What is a meat cure?

A meat cure is a combination of salt and sugar and flavours. It can be liquid or coarse granular and can include many other ingredients to enhance the flavour or preserve the meat. You can buy a meat cure from grocery stores, meat supply stores, or some butcher shops specializing in sausages and hams. You can also make your own; however make sure you have a proper smoker recipe and you know the correct proportions for the type of product you are smoking.

Question:  Can you cold smoke food without curing it first?

Yes you can. Try taking any meat product fresh out of cold storage and smoking at the coolest temperature possible. Do not let your food smoker go above 38 degrees C. Season or marinade to taste. Only smoke for 1 to 2 hours and then cook as you would normally. Keep the damper at the top of your Bradley Smoker wide open, this helps in keeping the temperature low. This can be a little tricky in the middle of summer when the air temperature is can, on occasion, be above 38 degrees. The new flavours you can create on your grill or oven are fantastic.

Question:  How much does it cost to smoke with a Bradley Smoker?

The Bradley Smoker uses one bisquette every 20 minutes.  This equates to under $3.00 per hour.

Question:  How does Bradley make the flavour bisquettes?

That’s a secret. The bisquettes are made with all natural products and the wood they use is clean and has not been used for some other purpose before it is made it into a bisquette.

Question: What kind of wood goes well with seafood?

Certain types of wood give a better flavour with different food groups. There is no hard and set rule to this, but here are some rules of thumb:

HICKORY or MESQUITE with pork, beef or red game meat.

All types of seafood are excellent with ALDER, MAPLE or the SPECIAL BLEND.

Fruit woods work very well with poultry and fresh water fish.

Try using CHERRY with wild duck or chicken. (This is making me hungry).

Question:  Can Bradley Bisquettes be used in other Smoker’s, BBQ Smokers and Grill’s?

Yes of course, though always make sure and follow the appliances manufacturers instructions.

Question:  How can I control the moisture inside my smoker?

You can control the moisture in you smoker by the vent in the top. The more closed it is, the more moisture will be kept in. The more open it is, less moisture will be kept in. Please keep in mind not to close the vent in the top all the way when smoke is running. For example, when doing beef jerky you want to dry the meat so keep the vent all the way open the whole time.

Question:  How long should I smoke my food for?

Smoke your food for half the time it will take to cook it. For example, if you are cooking for 6 hours, smoke for the first 3 hours.

Question:  Where can I order parts for my Bradley Smoker?

Replacement heater elements are available to purchase, as are other parts.  Send me an email at thesmokeshackperth@gmail.com with your problem and your contact details and one of my technicians will be in touch.

If you have a question that is not listed above, just email us your question to thesmokeshackperth@gmail.com or post it on my Facebook page and I’ll respond to you as soon as I can.