Bradley Smoker Smoke Generator complete w/ Adaptor - BTSG1
Smoke Generator complete w/ Adaptor The Stainless Steel Smoke Generator, with Adaptor is a highly adaptable unit that a llows you to retrofit almost any small structure into a smoke house. The unit consists of two parts. The Smoke Generator is identical to that which is supplied with the Stainless Steel Smoker. However , where the lugs would attach to the cabinet, they instead attach to the face plate of the Adaptor, which is also made of stainless steel. The picture shows the Smoke Generator lugged onto the face-plate of the Adaptor, and the adjustable Adaptor Collar can also be seen. When fitted, the wall of the smoke-house structure fits between the faceplate and the collar and is intended to remain in place permanently while the Smoke Generator can be easily attached or removed when not in use. An ideal structure might be an old chest freezer, stood up right , the lid for the door, with an 11 cm hole in the side for the adaptor. The unit uses Bradley flavor Bisquettes A blueprint to build your own smokehouse is included with the unit. This product won the coveted Vesta Award in 2003. Specifications Weight: 40 lbs. Dimensions: 2.6 ft. - Height 2 ft. - Width 1.23 ft. - Depth 2288 cu. in. - Internal Cooking Volume Construction: Exterior - Powder Epoxy Steel Interior - Aluminum Internal heater: 125 watt smoking element Power: 110 V, 50 - 60 Hz 5.5 Amps Warranty: 12 months ETL Listed Max Tempature: Controllable up to 160C Thermometer Adjustable Racks: 4 User Guide Recipe Booklet Smokin' FAQ's! Why is cold smoke so important? Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. What is the difference between a cold or hot smoked product? Most smoked foods that are produced for resale are first cured and then cold smoke d. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods. What is a meat cure? A meat cure is a combination of salt and sugar. It can be liquid or coarse granular and can include many other ingredients to enhance the flavor or preserve the meat. You can buy a meat cure from grocery stores, meat supply stores, or some butcher shops specializing in sausages and hams. You can also make your own, however make sure you have a proper recipe and you know the correct proportions for the