| 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.
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.
Composition: 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.
The 48 pack comes in a variety of flavors.
Apple (BTAP48) Traditional favorite for pork. Excellent with mild flavored meats.
Alder (BTAL48) Traditionally used for smoked salmon. Excellent with any seafood.
Cherry (BTCH48) These flavor bisquettes feature a cherry flavor sure to bring out the best in your smoked meats.
Hickory (BTHC48) Give your food a clean, cool smoky flavor that tastes great. Hickory works well with beef, game meat and pork.
Maple (BTMP48) Maple gives a rich and distinct flavor commonly used with seafood, hams, and bacon. It is the new favorite for smoked salmon.
Mesquite (BTMQ48) Mesquite is the strongest flavor of all the woods. Strong and very distinct flavors. Try it on beef, venison, and wild game.
Oak (BTOK48) Oak is commonly used for smoking beef, game meat, pork shoulders and beef brisket. Oak's rich wood flavor is excellent with wild game or beef.
Pecan (BTPC48) Pecan, similar to hickory. The stronger and very distinct flavor of pecan is commonly used for smoking beef, game meat and pork. Try it on pork shoulder, beef brisket, venison or poultry.
Special Bend (BTSB48) Special Blend is a specially formed blend with a distinct flavor that is mild enough for any dish. Try it on pork, beef, wild game and poultry.
Jim Beam (BTJB48) Jim Beam Made from the oak barrels of Jim Beam Bourbon. The bisquettes are so rich in flavor; you can actually smell the bourbon essence still in them. Jim Beams full, rich flavor is excellent for any meat.
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