Owner’s ManualProduct Code: BCOLD
Manufactured by:Bradley Technologies Canada Inc.1-866-508-7514 USAwww.bradleysmoker.comMade in ChinaPrinted in China
The Bradley Cold Smoke Adaptor
To achieve a true cold smoke on hot days, it is recommended that you move your smoker out of direct sunlight. The black color of the Original smoker, although it is insulated, will naturally pick up heat.It is a good idea to keep the smokers outdoors, sheltered from the elements, not only wind and rain but sun as well. Ice in a bowl on the lower shelf also cools down the heat generated by the Bisquette burner that produces the famous Bradley continuous smoke. The Adaptor has been designed to remove the smoke generator out of the Smoker and feed the smoke through a flexible aluminum tube which acts as a heat sink, to the smoker.It is best to raise the smoker up to allow the smoke to naturally follow convection into the smoker up through the top vents. For best results keep the top vents open, otherwise the flow of smoke may decrease. The very best in cold smoking is coming your way.
Assembly
This Adaptor can be used on the Bradley Original, Stainless Steel, and Bradley Digital Smokers and also the Bradley Smoke Generator.First, connect the flexible aluminum tube to the top of the Adaptor box by fitting the three buttons through the holes in the round collar and rotating to lock the tube in position.Remove your Smoke Generator from the side of your Smoker.Gently pull upward on the flexible aluminum tube. It should elongate to approximately thirty-six inches. The Smoker should be higher than the Adaptor, to allow you to connect the other end of the tube to the two brass buttons on the side of your Smoker. The tube will bend to make the connection.Now mount your Smoke Generator into the two brass buttons on the side of the Adaptor box. Place your waste bowl full of water inside the Adaptor box under the Bisquette burner like you would normally do in the smoker. Empty and fill the waste bowl with clean water every two hours Like your Smoker door, there is a magnetic seal on the Adaptor door. Keep a close eye on it to prevent any spent Bisquettes from igniting as this will produce unwanted heat.The Bradley Digital Smokers have a temperature control system that needs to be bypassed.A Bypass Sensor Plug is included with this Adaptor. It is important when cold smoking to remove the sensor cord on the Digital Smoker. The Bypass Sensor Plug goes into the receptacle “A” on the back of the Digital Smoke Generator.(Please check the diagram in your manual or on the back of your Smoke if you are not sure.)
Cold Smoking
- Leave the vents on top of the Smoker open.
- Add water to your waste bowl (1/2 full) and place it inside the Adaptor Box.
- Make sure the Smoker is higher than the Smoke Generator and Adaptor Box.
- Add Bisquettes to the feeder tube.
- Turn on the Smoke Generator to start smoking.
- Feed the Bisquettes onto the bisquette burner.
- Keep a close watch that the spent Bisquettes do not build up and ignite.
- Remove the spent Bisquettes and fill the water in the waste bowl often (2 hours).
Cold Smoking Applications
If you are preparing food for cold smoking, you should be aware that food usually requires proper curing procedures to prevent the growth of bacteria that can be associated with food poisoning.Food needs to be properly cured before cold smoking!Cold Smoking IS NOT a method of food preserving. It is only an ingredient in the practice of food preservation.Use CAUTION when cold smoking and practice safe food handling procedures at all times.Bradley Smoker Flavor Cures Available in Maple, Honey, Sugar, and Demerara flavors and in two sizes 14 oz (400 g) and 28 oz (800 g) jars. These cures were created to be used in a web application as brine or injection or dry application as a rub or additive.Formulated for use with portions of 5 lb (2.27 kg) of meat product. Cure recipes are available for the specific use of the four flavors.
Safe Food Preparation Rules*
- Wash your hands with soap and water for 20 seconds before beginning food preparation and again after handling raw meat, poultry, seafood, or eggs.
- Prevent juices from raw meat, poultry, or seafood from touching cooked foods or foods that will be eaten raw, such as fruits or salad ingredients.
- Wash counters, equipment, utensils, and cutting boards with soap and water immediately after use.
- Thaw frozen foods in the refrigerator, never on the counter. Or, thaw the food in a microwave oven, then cook it immediately.
- Marinate foods in the refrigerator, never on the counter. Discard the marinade after use because it contains raw juices. If you want to use the marinade as a dip or sauce, reserve a portion before you add the raw food.
- Always cook food thoroughly. If harmful bacteria are present, only thorough cooking will destroy them. Freezing or rinsing foods in cold water is not sufficient to destroy bacteria.
- Use a meat thermometer to determine if your meat or poultry has reached a safe internal temperature. Check the product in several spots to assure that a safe temperature has been reached. To be safe, beef and pork must reach 160° F (71 0 C); whole poultry and poultry thighs, 180°F (82 0 C); and poultry breasts, 170° F (77° C). 8. Avoid interrupting cooking. Never refrigerate partially cooked meat or poultry dishes to later finish cooking them on a grill or in the oven. Meat and poultry products must be cooked thoroughly the first time, and then they may be refrigerated and safely reheated later.
- When serving, keep hot foods hot – 140 degrees F (60° C) or higher and cold foods cold – 41° F (5° C) or lower.
- Never leave foods, raw or cooked, at room temperature for longer than two hours.* Source: United States Department of Agriculture
ELECTRICAL SET UP
- Bypass sensor plug(Digital Smokers only)
- Power-supply cord
- Wall outletA. Sensor receptacleE. Male power receptacle
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References
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