I felt I could not justify the high cost of a ready-built smoker; however, the do-it-yourself option appealed to the cheapskate in me. It's really simple - you make a hole in the side of a large box (for that, read old fridge), then from the outside of the fridge, poke the smoker unit into the hole and from the inside of the fridge fix the flange, cut a hole for a chimney, plug in the smoker (not the fridge!!) and off you go. Bradley provide a blueprint in a pdf document, though making a smoker from an old fridge is not in fact as complex as it first appears from this information sheet.
If you don't have an old fridge to hand (who does?), just nip down to your local recycling centre and do your bit for the planet and repatriate one.
Bisquette 'flavours' and uses
A bisquette is the term for special discs, made by compressing the sawdust (and bound together with natural collagen) from unusual varieties of tree woods which have been specially selected and prepared for smoking in a Bradley machine to impart special and exciting flavours to your foods.
- Alder - nutty & heavy. Use for: meat and tofu
- Apple - light, fruity & nutty. Use for: white fish
- Cherry - light & fruity. Use for: fish, chicken or vegetables
- Hickory - light, not very smoky. Use for: wild poultry like pheasant
- Maple - woody & tobacco-ish. Use for: shrimp, prawns and lobster
- Mesquite - heavy. Use for: spare-ribs
- Oak - spicy. Use for: salmon
- Pecan - nutty, coconut & coffee-ish. Use for: long smoking.
Tip of the day
Go to your fishing gear shop. They sell bags full of cheaper woodchips. And cheaper smokers too!