Bradley smoker Bcold User manual

Cold Smoke Adaptor

Product Code: BCOLD

Manufactured by:

Bradley Technologies Canada Inc.

1-866-508-7514 USA

www.bradleysmoker.com

Made in China

Printed in China

Cold Smoke Adaptor Manual 2021.indd 01/4/21 09:45:12 AM

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 rotate 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ll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 preserving.

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 wet application as a 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 specific use of the four flavors.Safe Food Preparation Rules*

1. Washyourhandswithsoapandwaterfor20secondsbeforebeginningfoodpreparationand again after handling raw meat, poultry, seafood, or eggs.

2. Preventjuicesfromrawmeat,poultry,orseafoodfromtouchingcookedfoodsorfoodsthat will be eaten raw, such as fruits or salad ingredients.

3. Wash counters, equipment, utensils, and cutting boards with soap and water immediately

after use.

4. Thawfrozenfoodsintherefrigerator,neveronthecounter.Or,thawthefoodinamicrowave oven, then cook it immediately.

5. Marinatefoodsintherefrigerator,neveronthecounter.Discardthemarinadeafterusebecauseitcontainsrawjuices.Ifyouwanttousethemarinadeasadiporsauce,reserveaportion before you add the raw food.

6. Always cook food thoroughly. If harmful bacteria are present, only thorough cooking will

destroythem.Freezingorrinsingfoodsincoldwaterisnotsufcienttodestroybacteria.7. 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1600F(710C);wholepoultryandpoultrythighs,1800F(820C);andpoultrybreasts,1700F(770C).8. Avoid interrupted cooking. Never refrigerate partially cooked meat or poultry dishes to

laternishcookingthemonagrillorintheoven.Meatandpoultryproductsmustbecooked thoroughly the ﬁrst time, and then they may be refrigerated and safely reheated later.

9. Whenserving,keephotfoodshot-140degreesF(600C)orhigherandcoldfoodscold-410F(50C)orlower.10. Never leave foods, raw or cooked, at room temperature for longer than two hours.

* Source: United States Department of Agriculture

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