Another one of my Bradley Smoker cold smoking experiments – resulting in amazing smoky chilli. Perfect for adding to my recipes.
Set up your Bradley Smoker to its cold smoking setting and add your bisquettes, I used oak this time but I’m looking forward to trying out all the different wood flavours. I used some chilli flakes that I got from Forest Produce but you can buy chilli flakes in most supermarkets.
Cold smoke for up to two hours and allow to rest for 12 hours before putting into a sealed container. I will be using this in my recipes – sauces, rubs, brines etc – to add extra smoky flavour.