I bought a Bradley smoker and experimented with salmon, as I wanted to create something unique for the menu. I spoke to Richard Cook of Severn & Wye Smokery and he suggested a dry cure of sea salt ...

Home smokers say it transforms everything ... all-dancing model was designed by Canadian fisherman Wade Bradley to smoke his own salmon, and chefs love it. Mark Hix - whose Hix restaurants are ...

You can use a purpose-built smoker such as a Little Chief ($75), a Big Chief ($125), A digitally controlled Bradley ($500 to ... Cut your salmon into suitable chunks. Bigger chunks take longer ...

He recommended a Canadian smoker called the Bradley, which he uses to smoke salmon for his restaurants. "A bloody good machine," said Hix. "Really consistent and unique in what it does." ...

We smoked over 200 chicken wings, 14 salmon fillets, and seven spare rib racks. Greg Baker is a chef, restaurant consultant, and writer with almost 40 years of experience in the industry.

Meek-Bradley’s personal favorite is the Cali Girl sandwich—Ivy City smoked salmon with avocado, sprouts, and a fried egg—though there’s no shortage of meat. Smoked & Stacked. 1239 Ninth St., NW (Ninth ...

At Canoe restaurant on the banks of the Chattahoochee, cold smoked salmon has been on the menu for decades. Former executive chef Gary Mennie created the recipe for a salt, sugar, spice and herb ...