Food Smokers : Bradley Food Smokers : Bradley Accessories

Earn 60 Reward Points

A form-fitting weather guard cover designed to protect the Bradley Smoker from the elements.

The standard cover will fit all models except the 6 rack digital. Please select either standard or 6 rack cover below.

Earn 44 Reward Points

Earn 50 Reward Points

Earn 46 Reward Points

The digital pre-programmed cooking thermometer enables an instant and accurate readout of food temperature. The programmed functionality offers temperature monitoring in line with your cooking preferences as in the table below.

Earn 30 Reward Points

Earn 24 Reward Points

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Meat and Fish Cures for food Smoking

Try these fabulous mixes to cure you meat or fish prior to smoking. The results are amazing, these have been developed over a number of generations of food smokers.

Salt curing is a tradition as old and timeless as the mineral itself. It was used in the early days for food preservation and to suppress the growth of bacteria.

Easy-to-use in either dry cure or liquid form (as brine), the cures come packaged in 800 gram containers.

Earn 154 Reward Points

Whilst Bradley Smokers have always been very good at cold smoking, there has always been different methods discussed for the most effective way to achieve a cold smoke.

Now, with the development of the Bradley Cold Smoking Adapter - everyone can obtain the same superb results.

The Bradley Cold Smoke Adapter is designed to enhance the low temperature performance of the Bradley Smoker that are sold complete with cabinets. That is the Original and the two models of Bradley Digital smokers.

There are several factors which will affect the cold smoking performance of any food smoker. 

A design feature of Bradley Smokers is the ability to completely remove the smoke generator apparatus from the smoking food cabinet . In this way the heat from the bisquette heater, the source of the smoke, dissipates outside of the insulated cabinet which experiences therefore, no significant rise in temperature.

The Cold Smoke Adapter simply provides a neat solution for transferring the smoke when the smoke generator and cabinet are separated in this way.

The cabinet is positioned a couple of feet above the adapter, and is connected to it by means of the flexible metal hose. Full instructions are included

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Bradley Cures for Meat or Fish - both dry and wet applications. Suitable for Cold Smoking and Hot Smoking.

Bradleys ready-mixed cures with a range of salt and sugar combinations for use as both a dry or wet applications or uses. Packed in a a resealable tub for up to 10 applications, each cure can be either rubbed into meat (3 tablespoons per 5 lbs of meat), then wrapped in cling film and refridgerated overnight prior to cooking, or mixed with water to create a liquid brine. Suitable for both hot or cold smoking and for use, to your own particular taste, on any meat, fish, poultry or game.

Maple Flavour Cure - Ideal for ham, bacon and poultry
Demerara Type Cure - Contains molasses, soy and canola oil for a caramelised flavour, great for oil fish, duck and game
Sugar Cure - A sweeter mix, ideal for pork and hams
Honey Cure - A more subtle honey sweet flavour. Try with lamb and beef.

Dry Application
Use three tablespoons of dry cure for 2.25 kg (5 lbs) of meat (5 cm thick). Rub into meat and refrigerate in plastic bag. Rinse before smoking. Do not use more than 3 tablespoons of dry cure per 2.25 kg (5 lbs) of meat.

For sausage use 37.5 ml (7.5 teaspoons) of dry cure for 5 lb of sausage.

Wet Application
Use 1.25 cups of cure to 10 cups of water per 2.25 kg (5 lb) of meat. Use an injection or cover brine over meat and refrigerate. Rinse before smoking.