A Bradley Smoker is a must for any dedicated outdoor cook. It allows you to cold and hot smoke, with a menu of delicious wood flavours. Whether you are cold smoking to make delicious smoked salmon or hot smoking home made sausages – Bradley Smoker does it all. There is a very good reason why a lot of very top restaurants have them in their kitchens.
Prepare your Bradley ensuring that you have enough briquettes loaded for 1 hour. Bear in mind each briquette should smoke for 20 minutes.
Teriyaki marinade: 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 2 tbsp honey, 2 tbsp fresh lemon juice, ½ jalapeño chilli finely chopped, 2 spring onions finely chopped
Marinade your duck and chicken breasts in the terayki marinade for at least 30 minutes before placing in the Bradley. Longer the better obviously – I know its not pretty but a plastic bag works really well for this.
Place in the Bradley at 160 C and cook for approx 30 minutes or until thermometer is showing an internal temp on the chicken of minimum 74 C.
After 20 minutes of hot smoking, spoon over some of the remaining terayki to keep the chicken and duck moist.