We had a great time at Taste of New Zealand with Regal King Salmon in October. At this amazing culinary festival you can taste the best of New Zealand’s food and wine! There were demonstrations from your favourite Masterchefs Brett McGregor and Nadia Lim, as well as Sachie Nomura from Sachie’s Kitchen- Here are some of the Photo’s for everybody to enjoy

Bradley In Action

Perfectly Smoked Salmon (140kg over 4 days )

Scallops Wrapped in Samon then Slowly Smoked!

Our Freind’s at the Monteiths Stand, thanks for all the Ciders

Brett and Nardia (Master Chefs), Cooking up a Storm

We recently had the pleasure of meeting Richard (Ottos Ristorante) at the

Good Food and Wine Show in Sydney, where he came across Bradley Smoker,

Now with one in his restaurant Richard is smoking up a storm with New Zealand’s King Salmon

Ok ok ok… so maybe didn’t perform your civic duty and watch last nights State of the Union Address.  We here at Bradley Smoker did and couldn’t help notice President Obama’s musings of government departmental waste.  Here is a direct quote from his speech:

We live and do business in the Information Age, but the last major reorganization of the government happened in the age of black-and-white TV. There are 12 different agencies that deal with exports. There are at least five different agencies that deal with housing policy. Then there’s my favorite example: The Interior Department is in charge of salmon while they’re in fresh water, but the Commerce Department handles them when they’re in saltwater. I hear it gets even more complicated once they’re smoked.
- President Obama, State of the Union Address, 2011

We want to help end the confusion and do our part.  Therefore, we’re announcing the newDepartment of Smoked Salmon and ask you to join the movement today!

http://www.youtube.com/watch?feature=player_embedded&v=-QWV3nX2z4I

Just came across a great post by a new and happy Bradley Smoker owner in the UK.  It looks like this lucky individual’s parents gave him a Bradley for Christmas and he smoking up some fantastic items already.

This has been at the top of my most-wanted list for some time now. I’m the happy owner of a meths smoker but have been frustrated by the inability to cold smoke food.

The Bradley solves that, and opens a whole world of new food possibilities.

Head over to Nickloman’s blog and have a read.

Do you have a great blog post about a Bradley?  Let us know and send us a email.

Happy smokin’

We’ve made it even easier to make great smoked sausages in the Bradley Smoker.  We’re excited to launch a new accessory for the Bradley, our 4 pack of Bradley Smoker Sausage Hooks.

Sausage Hooks

The 4 pack of Sausage Hooks are soon in all Bradley Retailers

Food smoking recipes and food curing recipes are available online

Love smoked food? So do we!

Looking for a cool wallpaper for your computer? Look no further. We have lots of options for you to make your computer desktop a food smoking haven!

Have a great Bradley smoker photo? Smoked up something so amazing you have to share it?  We would love to see your user photos and create a user photo set of wallpapers.  Just send your photos to info@bradleysmoker.co.nz and we’ll pick the best ones for our next wallpaper edition.

Happy Smoking

Wallpaper Sizes:

1024 x 768 – Download Size (6.7 MB)

1024 x 1024 – Download size (7.5 MB)

1280 x 960 – Download size (9.7 MB)

1440 x 900 – Download size (9.8 MB)

1600 x 1200 – Download size (12.1 MB)

.just fired up the Bradley and thought I’d update this post at an hourly interval….

1) Caught a kingfish

2) Filleted it

3) used Bradley’s Maple cure and rubbed in to chunks

4) 24 hours in the fridge to cure

5) gently rinsed and dried chunks with paper towels

6) left to further dry on the racks for an hour

7) rubbed brown sugar in to chunks

placed in Bradley Smoker – closed the doors – no smoke yet.

9) loaded the smoker  with Bradley Maple Bisquettes

10) and currently bringing oven temp slowly up to 55 degrees C. over 2hours….

The fish itself is tempering and slowly releasing moisture and fat

the first Maple Bisquette just hit the smoker element…..an hour later

4 Hours Later… with the smoker sitting around 88 degrees

Nearly there….just added a small sprinkle of extra brown sugar to the chunks for the last hour to glaze them

and dinner is served

OK so the story goes, our good mate Ashley rang one day and said, she finally got some Venison.

Well to Karls and My surprise a chillybin turns with of 30kg of Venision

So the plan was set, we are going to make a feast out of this and do what no man has done before.

On the list was of course the Famous Jerky, Pastrami, Salami and Beer Sticks Saturday arvo was huge and this is how it all evolved.

Karl turns up, first order was to prepare the meat for various tasks, we  Cured down Pastrami and jerky for 5 days and them the segments unfolded.

Then came the mission of salami’s 30kg to be precise buy the time the ingredients were included

Out with the trusty salami stuffer

and 2 hours later we ended up with this including jerky and beer sticks

At this stage we had already cured down the Jerky and Pastrami using the our recipes on the website

http://www.bradleysmoker.co.nz/sugar-cure-recipes.asp#4

http://www.bradleysmoker.co.nz/sugar-cure-recipes.asp#6

http://www.bradleysmoker.co.nz/sugar-cure-recipes.asp#9

So stage 2 was leave in fridge overnight and fire up the Bradleys the next morning, smokers were set to smoke for 4 hours and cook for 9 hours at 92C

At this point the smell was oozing through the neighbour hood and neighbors were asking what was for lunch and even the cat was enjoying it

The next day after everything had time to cool and settle in the fridge it was decided it was time for a afternoon feast over a few beers

So there you have it all compiled in a few hours Jerky, Salami’s, Pastrami and Beer Sticks and out of one deer it opened up a whole new dimension on what you could do with Venison and Bradley

We the ITM Fishing Show had one of it’s annual trip to the kings this year and they were lucky enough to land a nice striped marlin on there way home, a phone call was made and asked it they could use the V8 Smokehouse to smoke it

Sure was the reply as i was keen to put this to the real test

Firstly we cut the marlin into chunks and rubbed them with Bradley Maple Cure and Maple Syrup

Left in the fridge for 2 days and laid them out on racks and this fish actually filled the smoker

Setup the V8 Smoker to smoke for 5 hours using maple wood and slowly cook for 11 hours at 72C

and after inspection it was perfect and time to vacuum pack it up and ready for the boys to pick up

These smoke generator kits are absolutely awesome for building your own smoker and life couldn’t get any simpler!

As like most people, ducks are a very lean meat to say the least so since we were privileged enough to get hold of some duck breasts, we thought it would be a good idea to show what you can do with them

Firstly were are following the duck recipe http://www.bradleysmoker.co.nz/sugar-cure-recipes.asp#7

This morning we mixed together the ingredients and put in the fridge to cure for 12 days

stay tuned over the next week as we will do live updates

Round 2 after 14 days the duck breasts were taken out of the fridge and washed

then they were pat dryed and some were left as they were and some covered in maple syrup and rolled in cracked peppercorns to make pastrami

and them left overnight in the fridge to settle

the next morning they were loaded into the Bradley using Mesquite wood and the smoker was set to smoke for 4 hours and cook for 6 hours at 92C

and late afternoon there you have it a whole new dimension on what you can do with ducks