Bradley FLAVOR BISQUETTES Read More Info

Composition: Rendered from the natural hardwoods, without additives. Tests held by the British Columbia Institute of Technology have demonstrated that the flavor Bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a burn box. It's our unique way to let you taste the great outdoors.

Packed in boxes of:

48 (16 hours smoke) $19.99  Order Now!

120 (40 hours smoke) $39.99  Order Now!

60 Variety Pack (20 hours smoke) $28.99  Order Now!
Alder, Maple, Cherry, Hickory and Special Blend

Bradley Flavor Bisquettes

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 - delicate smoke with a hint of sweetness - fish, pork poultry, light meat & game birds. Great with Salmon!
• Maple - mild smoke, somewhat sweet flavor - pork, poultry, cheese, vegetables and small game birds.
• Apple - Slightly sweet with a denser, fruity smoke flavor - beef, poultry, game birds, pork and ham
• Cherry - Slightly sweet, fruity smoke flavor - Good on all meets

• Mesquite - Strong, earthy flavor - Most meats, especially beef, pork & poultry - Out of stock

• Oak - one of the most popular wood, heavy smoke flavor - Good with red meats, pork, fish and heavy game
• Hickory - Pungent, smoke, bacon-like flavor, the most common wood used - Good for all smoking especially pork & ribs
• Pecan - More like oak than hickory, but not as strong - Good for most meats
• 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  Bisquettes, you get perfect results every time you smoke.