Summer is here and it’s smoking time! No not cigarettes, smoked food! I love smoked and grilled food. Any excuse to cook outside plays to my primal instincts. But there is a lot of hassle and expense that comes into play with having an old-fashioned smoker. They are expensive, large, and take a lot of attention and I am not a smoking expert. In comes the Bradley Smoker! The Bradley Smoker is electric, which I know is blasphemy, but that means it’s idiot proof. The Bradley Smoker is fully insulated so that you can smoke on hot or cold days and still maintain the desired cooking temperature. It also has a completely stainless steel interior, so the smoker is more capable of heat retention and an easy clean-up. The Bradley Smoker also has an automatic smoke generator, you don’t have to constantly tend to your smoker, replace the wood or check the temperature. Our automatic advance technology feeds a bisquette onto the burner every twenty minutes, allowing it to smoke for the perfect amount of time. You can load up to eight hours worth of bisquettes at a time. Like I said idiot proof. The Bradley Smoker features separate burners for generating smoke, and for oven heat. This way you can have heat with smoke, heat without smoke, and smoke without heat mean…smoked salmon!
So I tested out the Bradley Smoker Wednesday on the first day of summer with smoked sausages, simple and
delicious. I used hot chorizo, hot Italian, andouille, and spicy Louisiana. I just used the oak flavor bisquettes. I wanted to see how the smoke affected the different types of sausages. With the spicier sausages, the smoke wasn’t as prevalent. But because they were slow-cooked they were juicy. With the milder sausages, the smoke really came through. I served the sausages with chimichurri and awesome sides the Caprese salad and deviled eggs. All in all, it was a pretty awesome first day of summer.The best part of these sausages was that the smoke flavor stuck with them so that I could reheat them again for breakfast. The next day I made Huevos Rancheros with the leftover smoked hot chorizo and it tasted amazing. That’s the beauty of smoking a bunch of meat once a week. You have wonderful leftovers the make other recipes with for the rest of the week.
I would highly recommend the Bradley Smoker. It definitely falls under the definition of Foojitsu. It takes a hard job and makes it more efficient and simple. Here is how I smoked my sausages, enjoy and I’ll see you by the smoker.
Summer is here and so is smoking!
- 12 sausages of your choice
Set up your Bradley Smoker. If this is your first time using it make sure it's seasoned. That usually takes about and hour.
Bring your Bradley Smoker up to temperature.
One smoker comes up to temp, place sausages on the rack and place inside the smoker.
Smoke sausage until the internal temp is up tp 155 F. Then remove sausages and place in a container and cover with foil. This lets them rest for about 20 minutes and then enjoy.