Alder and maple are commonly used for smoking seafood, hams and bacon. Hickory provides a distinctive taste mostly used when smoking beef and pork. Use cherry for a sweeter, milder smoke on poultry and wild game. Special Blend is versatile smoking bisquette that is mild enough for any dish.
When wood burns the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage there is no control over the cooking conditions. With Bradley Flavour Bisquettes the guesswork is eliminated. Not only do Bradley Flavour Bisquettes but the Bradley way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.
The Bradley Smoker consumes bisquettes at the rate of approximately one every 20 minutes. Operating costs of the smoker are therefore less than a pound (£ GBP) per hour.
Box of 60
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