miss my bradley big time deff need to get me another one

very nice, like the other thread as well, how did you get on smoking blue marlin, or is still a to do, be interested in the results of the finished product.

EuroFisher....the more I use my Bradley the more it is apparent just how versatile they are....acouple if easy ones gor you to try mate....smoke some homemade salsa ingedients including the salt and pepper. Smoke some pastachio (sp) nuts then using a motar and pessel or rolling pin to crush em up, mix with a bit of flour and crushed cornflakes (smoke them too) and use as a crumb for chicken or fish....

Very very nice! That chicken looks bloody good to.

Hey bro - howsit?...i use the Bradley cures as a dry rub or wet brine...12-24hrs is sweet for most fish but have gone 72hrs for chunkier pieces.....14days for pork destined to be ham or bacon.

Chicken breasts like that are real easy...

Kezza wrote: BA - got given a couple if small chunks of blue-dog which i smoked at the same time as some stripey....both came out much the same....i think the brine process is the key...more study to be done on that thou.

Got some salmon and a few blocks of swordfish in the smoker this morning....lunch is gunna be mean today!