Hickory – Considered by many to be the best wood for pork. Hickory’s full rich flavor is excellent for any meat.
Pork, Beef, Venison, Wild Game.
Available in quantities: 48 count, 120 count
The secret to the Bradley Smoker is the Bradley flavor Bisquettes. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavor of the smoke is determined by the variety of wood being burned.
- Alder and maple give a rich and distinct flavor commonly used with seafood, hams, and bacon.
- The stronger and very distinct flavors of mesquite, oak and hickory are commonly used for smoking beef, game meat and pork products such as pork shoulders and beef brisket.
- Apple and cherry impart a sweeter, milder smoke flavor, commonly used with poultry and wild game meat.
- Special Blend is a specially formed blend with a distinct flavor that is mild enough for any dish.
The Bradley Smoker burns a flavor bisquette once every 20 minutes producing a clean smoke flavor. 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 flavor is produced in the initial minutes of the burn. Wood chippings or sawdust, burnt for too long, impart a distinct after-taste to smoked food. The flavor would also be affected by fluctuating high temperatures, gases and resins. However, with the Bradley flavor Bisquettes, you get perfect results every time you smoke.
Bradley flavor Bisquettes are rendered from the natural hardwoods, without additives. Tests held by the British Columbia Institute of Technology have demonstrated that Bradley flavor Bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a fry pan or burn box. It's our unique way to let you taste the great outdoors.