The Bradley Smoker Cookbook - A book review

Summertime is creeping up on us.  I've already cleared the cobwebs from the gas grill.  And at this time of year it’s been a tradition for me to get out on Lake Michigan and get a few coho to smoke for the enjoyment at family gatherings.

I will admit, it's been a bit.... well, not boring, but monotonous.   You know what I mean, get some salmon, soak it in some orange juice, teriyaki sauce or worst shire.  Throw in a few cloves of garlic.  Whatever! Smoke it.

It’s always been good but always the same.

Well things are different now.  I have a copy of the Bradley Smoker Cookbook.   Pretty neat I’d say.

Like it says on its cover, it has tips, tricks and recipes from the Bradley Smoker Pro Staff.  And they did a great job.

You know I like food photos.  I’ve turned this review into a bit of a gallery so you can see some of the finished products.  You need to have this book in your hands to enjoy the dozens of photos and recipes.

What I like about this book is that it’s simple to follow.  All of the recipes that I checked out (because I found them interesting) had all the info on one page.  It makes it simple.  Many of the photos had before and after shots, once it’s assembled and once it’s done.

When it comes to smoking food, they lay out all the instructions and give you many good tips.  They even include a bisquette guide listing flavors from Alder to Whiskey Oak.  So it’s easy to learn the best for certain foods.   Little did I know that Apple or Hickory is not best for smoking fish.  Doggone it, I’ve always used apple because with two apple trees in the yard, the wood supply was plentiful.

For fish and seafood, Cherry, Maple and Mesquite are good.  You can really learn something here.

There are some really unique recipes in the book.  Ever think of smoking soup?  How about onion rings?  They talk about even more food items I’d never even think of smoking.  Best of all it’s all so simple.  This book takes out the guesswork and in my opinion, hits a home run.

Most every recipe has, as I call it, what’s on the shelf ingredients.   No special trips to the gourmet food store to get some oddball item to make it right.  These recipes are simple.

Great book!  Look for it at better book stores and online.

 

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