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16446 Snowbee XS2 Travel Bag - SHIPPED FREE (UK M/L)

£130.00

Tough roller-wheel system Pull-out handle for easier transportation and greater stability Stand-up facility on end, for convenience Base compartment reinforced with a 4.5mm thick impact resistant frame Upper opens on a clamshell principle from the base, with a 2-way zip closure Waterproof base to main compartment to separate wet gear in the base from dry gear in the upper Large, square opening flap entry to main compartment for easy loading Tough rubber base skids to protect contents Separate end compartment, to keep dirty clothes/gear, separated from clean Zipped side document pocket 2-way lockable zips on all the main compartments Webbing carry handles with Velcro joiner Weighs in at a class-leading 4.6 kgs to maximise gear and luggage capacity Size overall: 35 x 15 x 16 ins high. Base Compartment (internal): 33½ x 14½ x 6ins Volume 48 litres. Main Compartment (internal): 27½ x 14 x 9½ ins Volume 60 litresEnd Compartment (internal): 7 x 14 x 9½ ins Volume 15 litres

Overall volume: 123 litres
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11281-01 Snowbee 600D Wademaster Waders

£93.00

The new Snowbee Wadermasters are now made from a heavy duty rip-stop, 600D nylon and offer ever greater durability than the originals. They’re not breathable and they’re not lightweight. What they are is incredibly tough, durable and hardwearing. They deflect thorns and gorse like no other material and if you want a pair of waders that is going to last… this is it. 600D Ballistic Nylon material with a PVC backing to ensure it stays waterproof Unique acrylic felt lining to boots for warmth and comfort Interior lined with heavy duty nylon mesh to avoid condensation All seams double stitched and heat taped on the inside Heavy duty, moulded PVC boots, heat welded to the upper to ensure they remain watertight Fully cleated sole for sure grip in all conditions and terrain Fully adjustable elasticated braces, with quick release buckles Front welded patch pockets with waterproof zips Additional internal mesh pocket for extra storage Adjustable webbing waist belt for comfort and safety Rear reflective strip for night-time safety
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Bradley Smoker Bisquettes 120 pack (40 hours smoke) - SAVE £3.00

£32.80

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Gemini Std Ass'y kit grips & Sht tail (10) G1005

£5.50

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Berkley Trilene Fluorocarbon 200yds

£10.99

A reputation for trustworthiness, that's how Trilene stands the test of time. No other line has such positive name recognition. No other line has devoted so many resources to evolve the way you fish. Today, new Trilene 100% Fluorocarbon represents the pinnacle of fishing line research and development. Amateur or pro, you can trust the name recognized the world over. Smooth casting main line High impact strength Sinks like a brick
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Free Line Clippers - Only with order value over £20.00

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1097748 Esprit beachcaster 13' (Multiplier model) 4-8oz 2 sections - supplied in a good quality nylon bag - SAVE £15.00

£84.99

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SSS13M Daiwa Sandstorm 13' Multiplier Beach caster 4-8oz - SAVE £50.00 and SHIPPED FREE (UK M/L)

£135.00

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12081.01 Snowbee Neoprene Granite Bootfoot Chest Waders - Cleated Sole - SAVE £20.00 and SHIPPED FREE (UK M/L)

£99.00

Heavy duty, neoprene lined rubber boot Steel sole shank built into midsole* reduces torsion and protects

Unique 3-part kneepads double layer neoprene, plus 2-piece resin impregnated Knee pad which is puncture and chafe resistant 2-piece knee pad allows flexibility for greater kneeling comfort Sizes: 6 to 13 (Spike Sole 6 to 12) * Steel sole shank only available on Cleated & Combi Sole models.
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Ian Golds 7' SuperMatch DB1 Tripod SAVE £10.00

£47.99

Arguably the best tripod on the market. The New DB1 Super Match tripod. 13" Luminous Head and Double Cups. Leg lock Kit, Trace Bar, Leg Extenders, bucket hook and foot rest and spiked feet with leg clips.

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Order your tackle for the New Season - FREE LINE CLIPPERS with every order. Check out our Snowbee Fly Fishing Clearance - FREE SHIPPING with many items

Bradley Food and Fish Smokers

Bradley Smoker - Black Original Smoker
The Bradley Smoker is a unique smoke house in which flavour bisquettes are burned for 20 minutes each so that the temperature does not fluctuate, thus eliminating the high temperature gases, acids and resins that can distort the flavour of smoked food. It is light enough to carry and is about the size of a small fridge. The Bradley Smoker makes clean tasting food without any aftertaste. While other smokers need to be tended constantly, the Bradley Smoker automatically produces clean, cool smoke for up to 8 hours safely and without supervision. Additionally, using the independently controlled internal heating element the Bradley Smoker will also hot smoke, or may be used simply as a slow cooker or slow roasting oven. The low temperature cooking environment is perfect for any smoking project and the infra red heater source is also particularly well- suited for drying fruits. Product Code BT1SCE240 Weight - 18.14 kg Dimensions: 790 x 430 x 360 mm Construction:

Exterior: Powder Epoxy Steel, Interior: Aluminium Internal Cooking Area - 260 x 320 mm x 4 racks = 3328 sq cms Internal Cooking Vol : 400 x 400 x 300 mm = 48000 cu cm (0.048 cu m) Internal Heater : 500 watt element ower: - 220 - 240 V 50 Hz , - 2.5 Amps 110 Volt Model also available CE Approved Max Temperature : controllable up to 160C. Min Temp : subject to ambient see FAQs Thermometer Adjustable racks : 4 Guarantee : 12 months User Guide Recipe Booklet

Bradley Stainless Steel Smoke Generator Product Code BTSGCE240 - SAVE £20.00
The Stainless Steel Smoke Generator, with Adaptor is a highly adaptable unit that allows you to retrofit almost any small structure into a smoke house. The unit consists of two parts. The Smoke Generator is identical to that which is supplied with the Stainless Steel Smoker. However , where the lugs would attach to the cabinet, they instead attach to the face plate of the Adaptor, which is also made of stainless steel.The picture shows the Smoke Generator lugged onto the face-plate of the Adaptor, and the adjustable Adaptor Collar can also be seen. When fitted, the wall of the smoke-house structure fits between the faceplate and the collar and is intended to remain in place permanently while the Smoke Generator can be easily attached or removed when not in use. The unit uses Bradley Flavour Bisquettes An ideal structure might be an old chest freezer, stood upright , the lid for the door, with an 11 cm hole in the side for the adaptor. A blueprint to build your own smokehouse is included with the unit. This product won the coveted Vesta Award in 2003. Product Code

BTSGCE240 Weight - 4.54 kg Dimensions: 590 x 350 x 225 mm Construction: Brushed Stainless Steel, Power: - 220 - 240 V- 50 Hz , 110 V Model also available CE Approved Guarantee : 12 months User Guide Recipe Book

Bradley Smoker
The Vesta Awards, honouring innovation in design and technology, took place at the Opyrland Hotel and Convention Centre in Nashville, Tennessee. Bradley Technologies President and CEO was on hand to accept a second Vesta Award, this time for the innovative, Bradley Smoke Generator with Adaptor. The versatile and easy to install Bradley Smoke Generator with Adaptor allows any old fridge, range or even a small building to quickly be turned into a smoker using state of the art smoke without fire technology. Since the Bradley Smoke Generator eliminates high temperature gases, acids and resins that can distort food flavour, Bradley smoked food is clean tasting with no aftertaste. This fact alone, allows Bradley to summarize its success with the four word explanation ' Its all about flavour.' Bradley CEO and President, Wade Bradley explains 'The principle behind great smoke flavour is not new. Controlling the burn temperature, and preventing the wood from burning through to an ash is all that is required to produce great smoke flavour. Based on these principles, we developed the Bradley Smoke Generator to produce the best smoke flavour possible. Since great flavour was our main priority, the fact that we were also able to design a smoker with the convenience of automatically feeding the wood bisquettes, to operate for up to eight hours without refuelling, was a bonus. Chefs and backyard enthusiasts seem to agree. Today, more than 20,000 Bradley Smokers and Smoke Generators are in

kitchens, restaurants, backyards, cottages, summer homes and on patios throughout North America and the UK - producing smoked food with exceptional smoke flavour. In addition to enhancing seafood delicacies, enthusiasts are using the Bradley unit to prepare traditional barbecue meals such as beef brisket, pork shoulders and ribs. In 2001, the 110 Volt, self contained Bradley Smoker received a Vesta Award. The Bradley Smoke Generator, as well as the Bradley Smoker, is ideal for cold smoking, hot smoking, barbecuing and slow roasting. They also make it easy to prepare great beef jerky, hams, sausages, smoked salmon and game meats. More than 1800 people attended this years Vesta Awards, part of the annual Hearth, Patio and Barbecue Association's Expo 2003 . The awards are a presentation of Hearth and Home Magazine, the voice of the heath, patio and barbecue industries in North America, and were created to recognize companies and products that have advanced their industries The secret to the Bradley Smoker is the Bradley Flavour Bisquettes ®. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavour of the smoke is determined by the variety of wood being burned.

· Alder and maple give a rich and distinct flavour commonly used with seafood hams and bacon. · The stronger and very distinct flavours of mesquite and hickory are commonly used for smoking beef and pork products such as pork shoulders and beef brisket. · Apple and cherry impart a sweeter, milder smoke flavour, commonly used with poultry and wild game meat. The Bradley Smoker burns a flavour bisquette once every 20 minutes producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the Bradley Smoker is loaded with bisquettes. When wood burns the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage there is no control over the cooking conditions. With Bradley Flavour Bisquettes the guesswork is eliminated.

Not only do Bradley Flavour Bisquettes eliminate unwanted heat, smoke produced the Bradley way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box. The Bradley Smoker consumes bisquettes at the rate of approximately one every 20 minutes. Operating costs of the smoker are therefore less than a pound (sterling) per hour.Flavours: Alder, Apple, Cherry, Hickory, Maple, Mesquite Pecan and Special Blend.

Composition

Bradley Flavour Bisquettes are rendered from the natural hardwoods without additives. Tests held by the British Columbia Institute of Technology have demonstrated that Bradley Flavour Bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a fry pan or burn box Availability : Packed in boxes of 36 (12 hours smoke) or 120 (40 hours smoke) or 60 pk of Five Flavours

Bradley Cold Smoker Adaptor - SAVE £10.00
From inception Bradley Smokers have always produced first class results when cold smoking. Users have employed a variety of techniques to minimise the temperature inside the smoking cabinets and the best method has always been a keenly discussed topic on the Bradley Smoker Users Forum. With the introduction of the Bradley Cold Smoke Adaptor, as an accessory to the Bradley product range, cold smoking has never been simpler! The Cold Smoke Adaptor has been designed to remove the smoke generator out of the smoke cabinet and feed the smoke through a flexible aluminium tube into the side of the cabinet . Because the bisquette heater no longer sits within the insulated smoking cabinet , the minimal amount of heat it produces is dissipated outwith the smoking cabinet which remains at or around the ambient temperature. The cold smoking adaptor can be used with all four models of Bradley Smoker that use smoke cabinets. It comes with full instructions. Recipes for Cold Smoking are included at the Recipe Section

Smoked Mackerel Recipe
Method:

a) Fillet and wash the mackerel thoroughly, preferably in sea water, removing the black bellywall membrane.

b) Brine fillets in 80% chilled brine (211g salt/litre water) for around 5 - 10 minutes, the aim of this is to bring the salt concentration in the water of the finished product to a minimum of 3% to inhibit bacterial growth without making the finished product too salty. ( note a whole gutted mackerel would have to remain in the same brine solution for 5 hours to attain the same 3% concentration.)

c) Pat dry with paper toweling, if rinsing only rinse briefly.

d) Put into fridge for an hour or so uncovered on a tray skin side down so that fillets are not overlapping.

e) Either spray or wipe the Bradley Smoker racks lightly with cooking oil to prevent fillets sticking during cooking. Use of the smaller meshed teflon racks is recommended.

f) Smoke, skin side down, for about an hour with the BS temperature controller on minimum, (i.e completely to left) with the damper 1/2 to 3/4 open. This should bring the mackerel to around 65C/150F cabinet temperature, 50C/120F internal temperature. This drys off surplus surface moisture and sets the skin together with starting the smoking/cooking process.

g) Smoke for around a further hour with the damper set at 1/4 to 1/2 open, raising the temperature controller to bring the cabinet temperature to around 190F/90C to 200F/95C and the internal fish temperature to around 155F/68C to 160F/70C.

h) Typically oak is used to smoke in the UK but other wood's (hickory or apple for example)could also be used.

i) Whole smoking process should not take longer than 2.5 hours.

j) Remove fish from smoker, wrap in tin foil and refridgerate for 24 hours.

The mackerel is now ready for eating, they may be eaten hot or cold. It should be eaten with 5 days otherwise the fillets should be frozen immediately after step j)

Fillets may be smoked plain but coarse ground black, red and/or green peppercorns may be used to spice them up a bit. It may be worth experimenting with other herbs and spices as well.

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