Smokin!

This is a Bradley Smoker. Like alot of really good things it is manufactured in Canada. http://www.bradleysmoker.com/

It isn"t necessarily the best smoker out there and certainly not the biggest. But for its size and ability I would rate this as the pound for pound champ. We use our smoker two to three times a week. Mostly cold smoke applications ( you will notice the half pan of ice ) and anywhere from four to six hours. We are now curing and smoking... brisket and navel for pastrami, salmon, bacon, and other cured parts of the schwine! After some trails, we are now very pleased with our results. This is a very satisfying process.

Bradley has proprietary wood chip pucks ( pucks! How Canadian!!) that are available in several types of wood. We smoke the brisket with hickory.

Brisket smoking...

Our pastrami. After smoking the brisket is cooked sous vide 12 plus hours at 168 F

This is our corned beef. Ten day cure, overnight treatment in the C-Vap...