MODs - please delete this one...not sure what happened with the double post auws

it certainly will in about 10 or so hours with a side order of Jim Beam hard!....mite need to borrow your outhouse bay!!!

you too are a simple man easily pleased on ya mate good post hap new year

That looks mint kezza. Gonna have to send the missus over to decoro to get us a bradley auw!

and heres what part 1 looks like

Bull, there are a couple of things you need to know, if you want to do a true cold smoke, you have to cure the fish first which can take a few days, but remember a true cold smoke does not cook so at any point the meat has to be cooked whether it at low temp or not, it is like making bacon, you can cure it and preserve it with cold smoking but it is still raw, at some point it still needs to be cooked, in order to get a good cold smoke out of your bradley, don't put the oven element on and only the generator, put the unit in the shade, don't put ice in it as it melts it can do damage if it leaks, the temp should only be 40-50C, now if you want a true cold smoke i have on the water an adapter that you can put the generator into and it has a long expandable pipe that plugs into the main oven, i have been working with this over the last week and it works perfectly, so if you can hold off smoking a kingie for a few weeks them there will be a true solution available, i hope this helps with your questions, pm if you need any more info, mark

I've had a look at the bradley forums and got a couple of recipies for cold smoked salmon. One of them you do a dry cure to draw the moisture out and a wet cure to add the flavour before you even smoke.

Bull if you get time, try the Bradley cures they cure the meat the same way, there is a full range of recipes available for curing, pm me you email and i will email you curing recipes to look at if that helps

Kezz, inerested in the attachments you've used to mount the bradley onto a wall and how you got the tuna to stick to vertical shelving?

Seriously, that looks mint (he says sitting in the deck at omaha, cold steinie in hand, with a fat trev in the bendlerly smoker).

Kezza, meet you at Benders in 45. Lets eat his fish, drink his beer and steal his fishing tackle