• 6 medium to large jalepenos (straighter the better)
• 1 8 oz. block cream cheese softened
• 1 pack uncooked thin sliced bacon
• 1/4 lb. cooked meat
• 1 Tbsp. of you favorite rub
• toothpicks

Preheat Bradley Smoker to high. Remove stem from peppers and slice each pepper lengthways. Clean out all seeds and white membrane. I highly recommend wearing some type of gloves during this process. The pepper juice can cause adverse side effects. Set peppers aside. Take the cooked meat product and place it in a food processor along with 1/2 of the rub. Chop until meat is ground and mixed but not by any means a paste.

Fill each pepper half with meat. Set aside. Take softened cream cheese and pinch off a piece about the size of the pepper. Mold the cream cheese to form the opposite side of the pepper on top of the meat. Repeat for all peppers. Due to the complete mess this will make you may use a pastry bag with a open tip or a plastic bag with a corner cut out to squeeze out the cream cheese onto the peppers.

When all peppers are complete sprinkle the remaining rub over the top of the cream cheese. Take one piece of raw bacon and completely wrap the pepper with the bacon. Using thin bacon is important because it will stretch to cover the pepper best. Use a toothpick to secure the bacon.

Once all peppers are ready move them to a Bradley rack and place them in the preheated smoker on the second rack down. Apply your favorite Bradley Smoker Bisquette smoke until the bacon is fully cooked and the peppers are soft. This usually takes 1 1/2-2 1/2 hrs depending if you are cooking other food items. I like to cook them on high if possible so the bacon will be crisper. Remove when done and serve hot.

Enjoy!

Recipe by Bradley Smoker Forum member - Olds

Remove wings from the refrigerator, and place wings on racks that have been oiled. Allow to sit at room temperature for one hour. In the mean time preheat your Bradley to 220° F. Load the wings when your Bradley Smoker has reached the proper temperature. Smoke wings, applying smoke for the first 1 hour and 40 minutes to 2 hours using your favorite Bradley Smoker Bisquettes. When the wings are fully smoked (takes about 2 1/2 hours – juices will run clear when pierced), transfer them to a hot grill, and grill for an additional 4-6 minutes, turning once. This makes them crispy and the grill marks always look appetizing.

While the wings are smoking mix the hot sauce and your favorite BBQ sauce in a non-reactive bowl. Adjust the hot sauce to your particular taste. After grilling wings, place wings in a large nonreactive bowl. Add as much or as little sauce as you like, and stir wings until all are evenly coated.

For the Blue Cheese dipping sauce, mix the ranch style dressing with the crumbled blue cheese. Adjust the amount of blue cheese to your particular taste.

Eat - Repeat every weekend

TIPS:
- Do not do more then five pound of wings and a time. I did ten pounds, the Bradley barely got up to 175°F. during the whole time, and it took 6 hours for the wings to fully cook. Also a lot of liquid flowed out of the door, even though I had the vent 3/4 opened.
- Avoid smoke flavored barbeque sauces.
- Serve with traditional celery and carrot sticks.
- Use Louisiana or Franks Red Hot sauce.
- When coating the cooked wings, I let them cool for 5-10 minutes. Put the wings, and sauce in the top part of a cake keeper. Place the bottom on, using it as a lid. Hold both the bottom and top firmly, vigorously shake. This coats the wings evenly. I use a Rubbermaid Servin' Saver Cake Keeper. It is made of thick sturdy plastic.
- Wings taste better the next day.

Recipe by Bradley Smoker Forum member - Habanero Smoker

• Pistachios
• Lime Juice
• Fresh Crushed Sea Salt, Coarse

Type of Wood:
- Maple

Smoke time:
- 2 hours @ 150 to 200 degrees

Load a paper plate of the pistachios, enough that you can hand mix.
Then drizzle a liberal amount of lime juice over the nuts on the plate, and hand mix to coat all the nuts.

Load another paper plate with the fresh coarse sea salt.

using your hands, move the nuts from the juice plate to the salt place and mix with your hands.

Once your happy with the salt distribution, move the nuts to a Jerky Rack (Jerky Racks work best due to the smaller grid size) if not use an screen on the regular racks to reduce fall out.

Then put the nuts in the smoker and start smoke and temp build up (Try this with a un-warmed smoker first ramping up to temp so you don't over-roast the nuts) to your target temp.

Let them sit for 2 days, then enjoy.

BTW, this works great with almonds as well.

Recipe by Bradley Smoker Forum member - IKnowWood