BBQ’ers tend to fall into two groups, those who like to fiddle with vents and temperatures/timings, and those who like to set their BBQ up nice and simple and leave it running doing “it’s own thing”. [Read more…]
ProQ Ranger Review
I’ve been smoking on ProQ bullet smokers for a fair few years now, having had a ProQ Frontier as my first real smoker. I’m a big fan of the way they have ease of control and good performance. [Read more…]
Reliable, consistent, Hot Smoking
The Bradley Original Smoker is a Hot smoker, that uses compressed wood briquettes and an electric heating element inside a fridge like main unit, the insulation maintains a good steady temperature, and is easily controllable from the smoker unit. The smoking wood briquettes drop down a chute and onto a little conveyor belt system, pushing them onto a element that get them smoking for around 20 minutes.
It is a great piece of kit for reliable consistent results, you just set the temperature, load up with briquettes and leave to smoke away. The results are pretty awesome, but not comparable with using a charcoal heat source in my opinion.
See my original review here I use the smoker regularly for the last couple of years, and it’s become a useful part of my smoking armoury. Ideal if you want to set and leave, though the briquettes are on the expensive side.
Price: Around the £350 mark
Cold Smoking has always been seen as a bit tricky, you need smoke, but no heat, usually cold smoking setups involved a small fire and a long pipe to cool the smoke down, but no longer, the ProQ cold smoke generator makes cold smoking such an easy task. It gives off no heat, is easy to light, using either a tealight or a chefs flame torch to get it going, the wood dust burns evenly for around 10 hours, giving a gentle constant smoke for your food.
If you team one of these up with a cardboard box with a hole in the top, you can smoke some wonderful food for around £35.
I’ve been using mine the last few years and it’s reliable, keep it clean with an old toothbrush to remove any bits of charcoal left, and it will reward you well, cold smoked salmon and trout, butters, cheeses all can be smoked.
A must have if you want to learn the art of cold smoking.
Hot or Cold Smoking Advice and Equipment Reviews
If you’re thinking of getting started with Food Smoking then there will be lots of ideas here.