Category Archives: Poultry

Fettuccine Alfredo with Smoked Chicken and Peas


  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1/2 brick of cream cheese
  • 1/3 cup parmesan cheese
  • 1 cup half and half cream
  • 1 cup frozen peas
  • 5-6 cups of cooked fettuccine pasta
  • 3 tbsp fresh parsley, minced


  1. Mix together the salt, garlic powder, oregano and black pepper. Rub all over the chicken breasts. Place them on a smoker rack.
  2. Set your Bradley Smoker to 121°C (250°F) using Wood Bisquettes of choice.
  3. Smoke the chicken until they reach an internal temperature of 74°C (165°F). Cut the Chicken breasts into small chunks (around 1/2 – 1 inch cubes).
  4. In a saucepan melt the butter then add garlic. Sauté for a few minutes.
  5. Stir in the cheeses and cream. The cream cheese will melt and and blend into the cream creating a smooth sauce.
  6. Add the frozen peas and let the sauce simmer, just under the boiling point, for 5 more minutes.
  7. Stir in the cooked pasta, cubed chicken breasts and parsley. Serve.

Recipe Compliments Bradley Smoker

Smoked Southwest Flattened Chicken


  • 1 Whole chicken
  • 1 Tbsp Chili powder
  • 2 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp dried Oregano
  • ½ tsp Cumin
  • ½ tsp ground Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 tsp Salt
  • 1½ Tbsp White Sugar
  • Bradley Flavour Bisquettes – Premium Chili Cumin


  1. Using kitchen shears, cut along each side of the backbone of the chicken. Remove the backbone and discard. Open up the chicken and cut into the cartilage and bone that is in between the breasts. Flip the chicken breast side up. Press down to flatten.
  2. Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the chicken, including the inner cavity of the bird.
  3. Set up your Smoker to 135° (275°F) using Premium Chili Cumin Bisquettes or another bisquette flavour of choice.
  4. Lay the chicken skin side up on a smoker rack and spread it out so that it is flat on the rack. Smoke the chicken for about 3 hours, or until the internal temperature is 74° (165°F).
  5. Remove the chicken from the smoker and let rest for 10 minutes before serving.

Recipe Compliments Steve Cylka and Bradley Smoker

Smoked Cheesy Chicken and Salsa Quesadilla


  • 4 Soft flour Tortillas
  • 8 Tbsp Cream Cheese
  • 8 Tbsp Salsa
  • 2 cups cubed Smoked Chicken Breasts
  • 2 Jalapeno Peppers, cored and minced
  • ¾ cup grated Cheddar Cheese – for that extra smoky flavour try Smoked Cheddar Cheese
  • ¾ cup grated Monterey Jack Cheese (or Edam as alternative)


  1. Lay the 4 soft tortilla shells on a cookie sheet.
  2. Assemble the quesadillas by placing a quarter of each remaining ingredient.
  3. Spread 2 tbsp of cream cheese on half of each tortilla shell. Spread 2 tbsp of salsa on top of the cream cheese.
  4. Evenly spread remaining ingredients on top of the salsa and cream cheese.
  5. Fold each tortilla shell over the toppings creating a half moon shape.
  6. Bake in a 190°375°F) oven for about 10 minutes, or until the tortilla shell starts to brown/crisp up and the cheese is melted.

Recipe Compliments Steve Cylka and Bradley Smoker

Smokin’ Harissa Chicken Breast


  • 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


  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 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

Smoked BBQ Chicken Thighs & Legs


  • 12-14 Chicken Thighs and Legs
  • 1 cup of your favourite BBQ sauce
  • ½ Pound butter

For Brine

  • 4 cups Water
  • ¼ cup Kosher Salt
  • 3 Tbsp Brown Sugar
  • 1 Tbsp Black Pepper

For Rub 

  • ¼ cup Kosher Salt
  • ⅓ cup Brown Sugar
  • 2 Tbsp Paprika
  • 2 Tbsp Garlic Powder
  • 2 Tbsp dried Parsley
  • 1 Tbsp Black Pepper
  • Bradley Flavour Bisquettes – Hickory


  1. Dissolve together ingredients for the brine.
  2. Submerge chicken thighs and legs in brine and leave covered in the fridge overnight or a minimum of 4 hours.
  3. Remove from brine, rinse and pat dry.
  4. Mix together ingredients for rub.
  5. Coat chicken evenly in rub.
  6. Preheat your Bradley Smoker to 106°C (225°F) with Bradley Hickory Flavour Bisquettes.
  7. Melt ½lb of butter and add remaining rub to an aluminium baking dish.
  8. Place chicken in the butter bath and smoke for 1½ hours.
  9. Remove the chicken from the butter bath.
  10. Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached.
  11. Serve warm with extra BBQ sauce.

Recipe by: Lena Clayton

Spicy Smoked Caveman Clubs


  • 1/3 cup Sriracha Sauce
  • 3 Tblsp Brown Sugar
  • Juice of 2 Limes
  • 12 Chicken Drumsticks, skinless
  • 12 Bacon Slices


  1. Mix together the sriracha, brown sugar and lime juice in a bowl.
  2. Toss chicken drumsticks in the sriracha and lime mixture.
  3. Wrap each drumstick with a slice of bacon and place on a smoker rack.
  4. Prepare your Bradley Smoker using Bisquettes of choice (Hickory or Oak work very well).  Bring the smoker up ot a temperature of 275°F.
  5. Place the chicken drumsticks in the smoker and cook until the internal temperature reaches 165°F for about 3 hours.
  6. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Warm Sweet, Salty & Smokey Chicken Salad

Ingredients – Brine

  • 75g Sea Salt
  • 25g Soft Brown Sugar
  • 100ml of Boiling Water & 400ml of Cold Water
  • 2 x Chicken Breasts

Ingredients – Dressing

  • 1 tsp Dijon Mustard
  • 1 Tblsp White Balsamic Vinegar
  • Pinch of Salt
  • 2-3 Tblsp Sunflower Oil

Ingredients – Salad

  • 150g Walnut Halves
  • 30g Butter
  • 30g Sugar
  • Small Salad Potatoes
  • 1 large Apple – cored and sliced
  • 1 medium Avocado – stoned, peeled and sliced
  • Salad leaves


  1. Make the brine by dissolving the sea salt and brown sugar in the boiling water.  Add in the cold water and immerse the chicken breasts.  Leave for 30 minutes, but not more than an hour.  Remove chicken breasts form the brine, rinse thoroughly and dry with a paper towel.
  2. Set the Bradley Smoker to 140°C (280°F) and smoke the Chicken Breasts using Bisquettes of choice, skin side up for 1 hour, or until internal temperature reaches 70°C when probed at their thickest part.
  3. Remove from smoker and allow to cool.  Store in the fridge until needed.
  4. Make a dressing by mixing Dijon Mustard, Balsamic Vinegar, Sugar and Sunflower oil. The dressing should be thick and creamy.  Set aside.
  5. Place Walnut Halves in a heavy based frying pan over medium heat, cook for a few minutes to roast them then add butter and sugar.  Toss to melt and as soon as the sugar browns, remove from heat, salt lightly and scatter onto a paper towel to cool.
  6. Boil a couple of handfuls of small salad potatoes to tender, drain.
  7. Slice the smoked chicken breasts thinly.
  8. To assemble the salad, divide the potatoes between 4 warmed plates, scatter with slices of avocado, apple, salad leaves and walnuts.  Top it all with the thinly sliced smoked chicken and a few drops of salad dressing.
  9. Serve.

Recipe Compliments of Bradley Smoker UK

Stuffed Roast Chicken on the Cobb Cooker

Adding liquid to the moat is an option when roasting any type of meat or poultry. The liquid adds flavour and moisture to the meats. Stuffing ingredients may simply be combined and used, but you may prefer to fry the onion first.

Serves 4-6


  • 1 x 1.5 kg (3lb) chicken
  • Oil
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) water, wine or chicken stock (optional)

Stuffing Ingredients

  • 1 Tblsp Oil
  • 1 medium Onion, chopped
  • 100 g (3 oz) Mushrooms, chopped
  • 4 tsp chopped Parsley
  • 1 tsp Oregano
  • 1 cup fresh White Wine
  • Breadcrumbs
  • 1 Egg
  • 2 tsp Soy Sauce
  • Salt and freshly ground Black Pepper


  1. First make the stuffing. Prepare your Cobb Cooker, light a Cobblestone and heat oil in Wok, add onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.
  2. Combine the remaining ingredients in a bowl and add in the onion mixture.
  3. Use to stuff the chicken.
  4. Rub the chicken with oil, then sprinkle with seasonings.
  5. Pour the Water/Wine or Chicken Stock into the moat, fit the Grill and heat covered for 2 minutes.
  6. Place chicken breast side down on the Grill, cover and cook for 1 1/2 hours, turning after 50-60 minutes.
  7.  Serve plain or with Mushroom Gravy
    Serves 4-6


Simply rub the chicken with a mixture of 4 tsp Italian olive oil and 1 tblsp lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.

Recipe Compliments of Cobb UK

Photo Compliments of Taste of Home

Smoked Turkey Pastrami

Serves 4


  • 3-4 lbs of Boneless Skinless Half Turkey Breast
  • 4 tsp cracked Black Peppercorns
  • 2 Tbsp Coriander
  • 4 tsp Brown Sugar
  • 6 Garlic cloves, minced
  • 8 tsp Sea Salt
  • 4 tsp Sweet Paprika
  • 3 tsp Mustard Seeds
  • 2 tsp ground Ginger


  1. Mix and pound all the spices together in a large mortar and pestle.
  2. Rub the spice mixture over both sides of the turkey breast.
  3. Place the turkey in a glass casserole dish or large plate and cover with plastic wrap.
  4. Refrigerate overnight then remove from the refrigerator and let it stand for 2 hours.
  5. Rub the smoker rack with oil.
  6. Preheat the Smoker to 98°C (210°F) using Apple Bisquettes.
  7. Place the turkey on the oiled rack and smoke, 2 hours for a 3lb turkey breast, until an internal thermometer reads 60°C (140°F).
  8. Let the turkey rest for about 20 minutes.
  9. For an authentic pastrami appearance, slice thinly, in long pieces.

Recipe Compliments of Bradley Smokers

Smoked Jerk Turkey Legs


  • 4 Turkey Leg Drumsticks
  • 4 Green Onions, including the green part
  • 2 Garlic Cloves
  • ½ Inch piece Ginger, peeled
  • 1 Scotch Bonnet Pepper, with seeds
  • 1½ Tbsp Oil
  • 1 Tbsp Soy Sauce
  • Juice of 1 Lime
  • 1 Tbsp Brown Sugar
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Allspice
  • ½ Tsp Cinnamon
  • ¼ Tsp Nutmeg
  • ½ Tsp Salt
  • Bradley Flavour Bisquettes – Premium Caribbean Blend


  1. Blend all ingredients and spices together to create the marinade mixture.
  2. Spread the jerk marinade mixture all over the turkey legs and place them on the smoker rack.
  3. Set the Smoker to 135°C (275°F) using Bradley Premium Caribbean Blend Bisquettes, or other Bisquette flavours of choice.
  4. Place the turkey legs in the smoker and cook until the internal temperature reaches 82°C (180°F), about 3 hours.

Recipe by: Steve Cylka