British Columbia-based Bradley Smoker opened up shop after its founder, a salmon fisher, traded tips with a master food smoker. The cardinal rule of fishing ("do not fish where there are no fish, period") was exchanged for its smoking counterpart ("you must control the smoke") and from there experimentation began.

Early renditions of their smoker utilized sawdust, a cast-iron skillet and a hot plate, eventually evolving into the electric model seen at right, which will cold-smoke, hot-smoke, barbecue and slow roast.

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