Added: 1 year ago
From: NorthLV
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  • I recieved my bradley for christmas and tonight I am going to smoke salmon for the first time....

  • Very nice. There are as many ways to prepare salmon as there are cooks. Most are delicious. I smoke in a Cookshack with either apple or alder wood after soaking the fish in water, brown sugar, salt, and Instacure #1 for a day. Comes out tasting pretty good. But you can get great tasting salmon, either hot smoked or cold smoked, with all sorts of recipes.

  • I bet it's tasty but I gotta tell you: that is COOKED salmon - not smoked. You may have used a smoker but at 225, it's cooked. In fact, anything over 70 is cooking the salmon - just sayin.

  • Delicious smoked salmon! I put mine in a Cookshack.  Great vid!

  • 3 day slow smoke is the way to go. I net salmon on the klamath and i eat smoked fish all year long and electric smokers just dont do it, thats why are smoked fish goes for more then 30$ a pound

  • I wish I could but cold smokin and Las Vegas doesn't mix. Keeping the smoker between 200-225 is hard enough. I do prefer my wood smoker over the lazy Q but my nieghbors in here in suburbia aren't amused.

  • The bradley works perfect for Salmon and baby back. For me it gives off just the right amount of smoke flavor. What I like the most it has sat on my paver patio in the desert sun for two years and starts up without issue. You won't get a smoke ring for butt or brisket but I don't have time to do butt. I have a wood smoker which I prefer but I now live in a development so I don't want add chunks of wood with lots of smoke the nieghbors would probably freak out.

  • @NorthLV Fire the big wood smoker up with the smell of butt and ribs and you will be surprised at the neighbors who come over with beer.

  • OU huh? How do you like yer Bradley? I'm strongly considering one? I have read that they don't do a heavy smoke job well or at all. Have you tried to do heavy smoke and did it do it?

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