Bradley Smoker Smoke Generator complete w/ Adaptor - BTSG1

Smoke Generator complete w/ Adaptor

The unit consists of two parts. The Smoke Generator is identical to that which is supplied with the Stainless Steel Smoker. However , where the lugs would attach to the cabinet, they instead attach to the face plate of the Adaptor, which is also made of stainless steel.

The picture shows the Smoke Generator lugged onto the face-plate of the Adaptor, and the adjustable Adaptor Collar can also be seen. When fitted, the wall of the smoke-house structure fits between the faceplate and the collar and is intended to remain in place permanently while the Smoke Generator can be easily attached or removed when not in use. An ideal structure might be an old chest freezer, stood up right , the lid for the door, with an 11 cm hole in the side for the adaptor.

• The unit uses Bradley flavor Bisquettes
• A blueprint to build your own smokehouse is included with the unit.
• This product won the coveted Vesta Award in 2003.

Specifications

• Weight: 17lbs.
• Dimensions:
  • 13" - Height
  • 11.5" - Width
  • 26" - Depth
• Construction: Brushed Stainless Steel
• Power: 120 V 50/60 HZ
• ETL & CE Listed
• Warranty: 12 months
• User Guide
• Recipe Booklet
• Blueprint
• Template
• Includes one pack of 60-pack flavor bisquettes

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  Smokin' FAQ's!

• Why is cold smoke so important?
  Creating smoke without heat is the best way to control the flavor 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 (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 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.

• 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 smoke d. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods.

• What is a meat cure?
  A meat cure is a combination of salt and sugar. It can be liquid or coarse granular and can include many other ingredients to enhance the flavor 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 recipe and you know the correct proportions for the type of product you are smoking.

• 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 smoker go above 70 degrees F. 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 above 60 degrees. The new flavors you can create on your grill or oven are fantastic.

• How much does it cost to smoke with a Bradley Smoker?
  The cost to smoke with the Bradley Smoker is about $1.00 per hour. This is about the same as using wood chunks purchased in a store.

• How does Bradley make the flavor bisquettes?
  That's a secret. However we will tell you that the bisquettes are made with all natural products and the wood we use is clean and has not been used for some other purpose before we made it into a bisquette.

• How long has Bradley been making smokers and bisquettes?
  We have been making food smokers for the restaurant and hotel industry for over 12 years. Many of the finest hotels and restaurants around the world smoke their own foods using a Bradley Smoker. Some of these chefs we hope will be willing to share their culinary secrets with you on this web site.

• What kind of wood goes well with seafood?
  Certain types of wood give a better flavor with different food groups. There is no hard and set rule to this, however try using HICKORY or MESQUITE with pork, beef or red game meat. All types of seafood are excellent with ALDER, MAPLE or our own SPECIAL BLEND. Fruit woods work very well with poultry and fresh water fish. Try using CHERRY with wild duck or chicken.