The secret to the Bradley Smokers are the Bradley Smokers 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. 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. Strong and rich flavor. Ideal with poultry, beef, pork, lamb and water fowl.
- Continuous smoke provides even smoking of meat.
|
- To use with Poultry, Beef, Pork, Lamb, Game, and Water Fowl.
|
|
|
- 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.
|
