This page contains a Flash digital edition of a book.
Armoury


Kitchen Choose your weapons


UP IN SMOKE


Smoking’s never been so hot, in a metaphorical sense, as it is now. Or as affordable, says MATT BIELBY, thanks to this compact, two-rack convection gizmo…


We’ve covered smoking food in Crumbs before, haven’t we? Couple of times, including in the first issue of our Bath/ Bristol edition, way back in the summer of 2012. It’s been tipped as the next hot food trend for quite a while now but never seems to quite make it – and it’s not difficult to see why. Simply put, there’s too much to put you off. Won’t it be complicated? Perhaps dirty? Might it not take up too much room? Or be too limited in its application to bother with? But no! Or, at least, not with the new Bradley Convection Smoker.


So this is special, is it? Well, in that it’s a uniquely compact two-rack unit, using convection oven tech and an automatic smoke generator to efficiently


hot smoke your meal. It operates at between 80-120C, and will cook something for up to six hours – and it’s not just good for meat and fish, but veggies too. There are little internal fans to gently swirl the smoke around, making sure it gets to every bit, and the thing works indoors and outdoors, whichever’s convenient.


And it’s little? Yep: the basic unit’s just 13 inches by 19 inches by 16 inches, though it stands a little higher if you add the bisquette feeder tube. (“What’s that?” I hear you ask. I’ll explain in a minute!)


What’s that? Patience! I’m getting to it! Part of the fun of your Bradley is that it’s not expensive to use. It runs


using flavour bisquettes – it uses one every 20 minutes, and they’re only £16.69 for a pack of 48 – which are, we’re told, good for smoke that’s ‘four times cleaner’ than wood chips would manage. There are loads of ‘flavours’ too – oak, apple, cherry, pecan, alder, hickory, mesquite, maple and more – and you can stack them in the feeder tube (see, told you I’d get there eventually) so you don’t have to keep coming back to the thing and popping one in manually all the time.


You do make it sound like home smoking is quite achievable here… Oh, everyone’s a fan: Mark Hix, Nathan Outlaw, even Raymond Blanc – they’re all using these things. And they’re not just good for hot smoking either. Indeed,


THIS MONTH – Lobster chic – In a Pickle – Egg box clever


cold smoking is a useful preserving technique that burns or liquefies fat at around 37.7C, gradually drying your food while giving it a smoky flavour too. Our ed Laura didn’t stop boasting for a week about her smoked shoulder of lamb, the big show off.


It’ll cost me though? Not really – that’s the beauty of it. Think an RRP of only £195 for the two rack version (model BS712, if you’re being technical, but there are four-rack and six-rack versions too), making it the perfect present for the non-reformed smoker in your life.


✱ Check out the Bradley Convection Smoker at Nisbets in Avonmouth or Orvis in Bath. To find out more, call 01803 712712 or go to www.bradleysmoker.co.uk


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76