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So versatile and easy!

Smoked Snapper on Bradley Smoker

 

Whiskey Cold Smoked Salmon

 

With the COBB you can cook and eat anywhere, anytime – even on the water while you’re fishing!

 

 

The COBB Supreme has twice the cooking surface – great if you’re cooking for 5-10 hungry people

We had some fun making these smoker videos, we hope you will enjoy watching them! You can watch even more Bradley Smoker videos on our YouTube channel.

Food Smoking with Master Chef Brett McGregor

Whiskey Barrel Smoked Chicken Thighs

 

Smoked Beef Tenderloin

 

Smoked Scallops

 

Smoked Salmon Recipe

Smoked Frittata Peameal Bacon Breakfast Sliders

 

Bradley Smoked Maple Salmon

 

Steven Raichlen’s Spicy Smoked Buffalo Wings on Bradley Smoker

 

Texas Smoked Brisket

 

Bacon Wrapped Pork Loin

 

Bradley Maple Cured Smoked Salmon

 

Bradley Smoker Smokey Beerilicious Prime Rib Burgers

 

Smoke Roasted Pears – Steven Raichlen’s Project Smoke

 

Smoked Pork Chops

 

Smoked Shrimp Cocktail – Steven Raichlen’s Project Smoke

 

COBB Versatility

 

Hot Smoke on your COBB Cooker

 

Cobb Cooker

 

COBB Pizza Stone

 

Paella on the Cobb Cooker

 

 

 

Recent Posts

Smokin’ Harissa Chicken Breast

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Ingredients

  • 6 Chicken Breasts, boneless and skinless
  • 3-4 Tbsp of Harissa paste (a spicy Moroccan sauce, if you’re not a fan of spice you can swap out for a BBQ sauce as well)

For the brine

Directions

  1. Dissolve together ingredients for the brine.
  2. Cover chicken breasts in brine and place in fridge to brine for a minimum of 4 hours. Overnight is best!
  3. Preheat your Bradley Smoker with Oak Flavour Bisquettes to 122°C (250°F).
  4. Remove chicken from brine, rinse and pat dry.
  5. Slather chicken in Harissa paste.
  6. Smoke for 1-2 hours or until an internal temperature of 74°C (165°F) is reached. After one hour has passed, watch the internal temperature and remove from the smoker just before hitting 74°C (165°F) and it will be just right!

 

Recipe by Lena Clayton, compliments of Bradley Smokers

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