This year has been tuff for us money wise and have not spent many days chaseing marlin.But i found my self hooked up to one last saturday it was my good mate johny two cocks on the rod,hes been on at least 20 fish on the good ship.But not managed to get one in the boot.So after 6 years of trying with us we finaly get one along side the boat,i tag it and now johnny want to kill it .All i can think is where am i going to find $200 for half the smoking.so we now have this fish in the boot.johnny is resetting the gear and im sitting on the bridge thinking whats the cheapest way to smoke this puupy.i cast my mind back to the fish net xmas do and kezza said if any one gets a marloon he was keen to try and smoke it,so a tx to boulder gave me kezza mobile and he was keen as to put a whole marloon through his bradely.

So we called up to see bam bam and get 100ltr chilley bin filled with salt ice<$20>then back to the boat open the new stanely knife.We layed the marlin on its side and slashed it into 100mm chunks then ran the stan knife down the center of the fish then ran or big knife up the back bone and off came the chunks .Easy as.So took the marlin out to keezas place out in west wood.Kezza explaned how easy it would be .The bradely way.He sprinkeled some bradely flavour product on it .He then said he would chill it down and then wash the stuff off and dry,then 3 or 4 hours in the smoker and it would be sweet as.I said please can you make the fish not soggy and mushy.To be honest it thought what ever!!! how could it be that easy.

Then got a tx what seemed like the middle of tuesday night but it was 6 wed morn, but it was still dark.the tx said all done bro can i have 4 bits for me and i will hook up with you at 10 at the silverdale rugby club.I picked it up passed over 4 boxes of lion red that were on special for $16.45 and in return was given my chilly bin of smoked marlin.Rushed home to try some and WHAMOOO what a wicked taste.it was firm as.Not to salty wicked colour and the best smoked marlin ive ever tasted. The feed back from others who have tasted it was the same.The thing that imprest me with the bradely was that your are able to control the heat and smoke with the flick of a switch.Kezza got it all in in 2 loads .big bits first and smaller bit second so there where no over or under done fish.Ive paid a lot of good money to so called experts that smoke marlin for a living with some avrage to rubbish results.This is with out doubt the best smoked marlin we have ever tasted.Cheers kezza for smokein that fish.

So ive gone from a sceptic to a real beleaver of these smokers...so ive started to put $25 a week into a jar so i can buy my own magic elactric smokin machine.i only need to smoke three marlin to pay for it.why wouldnt you buy one of those bradleys

We smoked up some kahawai last night at Kingfish Lodge for Matt's Apprentice Eliminations and the 5-star chef thought it was some of the best smoked fish he has ever had as well!

Once your jar is full enough mate - more than happy to come over and run you through the process....it really is smoke-by-numbers thou and I'm sure you'll take to it like a duck to water.

 

Basicly fitted up the bradley unit chucked a $20.00 hotplate from briscoes in it, perked some old oven racks and was away smokin....

figured it would take a few cracks to get it dialed in but nope first run and by far the best bacon, fish, cheese etc etc ive ever tasted. runs at 20-60deg depending on the heat setting you dial in so wont hot smoke / cook at the mo needs a bigger hot plate.  My WBS does not have all the timers and thermostats etc like on the full monty version but does all I need and produces the goodies 

 

PS the maple cure and bradley smoker are a deadly combo, even if you cant afford a bradley right now I would recomend getting a tub of cure and having a play IMHO its definately a big step up from the old salt and brown suger