In the setting of a farm shop, butchers shop or commercial smallholding, rather than adapting the cabinet models, you are more likely to see the Bradley Smoke Generator attached to a self built smokehouse, by means of the Adaptor.  Self built smokehouses are likely to be somewhat larger in volume than the Bradley cabinets, and are unlikely to be insulated. Therefore there will be no significant temperature rise and these structures are therefore ideal for cold smoking. Of course, you may wish to introduce a heat source for hot smoking as well; the choice is yours.

We are often asked what size of smokehouse can be sustained in smoke by a single smoke generator. The blueprint supplied with the machine presents a smokehouse of about 6ft x 6ft x 8 ft, and you are unlikely to want to build one much larger.  However the characteristic of a smokehouse is really defined by smoke in, and smoke out, so even a very much larger volume would quite quickly fill with smoke.  The important part of the design is that the structure works as a natural draft smoker with smoke passing through the house, and no significant smoke passing back through the generator. If this does occur, the mechanism is likely to become clogged up with smoke residue.

The most popular use of the smoke generator in the UK is undoubtedly for the smoking of sides of dry cured bacon, and of hams. However we have also known of them being used for the smoking of beef, and of venison. The range of flavours offered by the use of the Bradley Flavour Bisquettes opens some interesting possibilities for small scale commercial production of smoked meats.