The secret to the Bradley Smoker are the Bradley smoker bisquettes. To produce the bisquettes hardwood smoker chips are bound together using precise quantities at controlled pressures and densities. The secret to the Bradley Smoker are the Bradley Smoker bisquettes. To produce the bisquettes hardwood smoker chips are bound together using precise quantities at controlled pressures and densities. The flavor of the smoke is determined by the variety of smoker wood being burned. When smoker wood burns the smoke flavor is produced in the initial minutes of the burn. Wood smoking chips or sawdust burnt for too long impart a distinct after-taste to smoked food.
Continuous smoke provides even smoking of meat.
Great when smoking a tuna steak, Seafood, Poultry, Wild Turkey, Vegetables & cheese.
Gives your food a clean, cool smoky flavor that tastes great.
Burn only until charcoal stage to avoid tars and resins in your food.
Created from natural hardwood.
Can be used on any grill.
Hardwood smoker chips are bound together using precise quantities, at controlled pressures and densities for optimal flavor.
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