Maple has a stronger and very distinct flavor that is commonly used for smoking beef, game meat and pork products such as pork shoulders and beef brisket.
When wood burns the smoke flavor is produced in the initial minutes of combustion. 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 temperature gases, acids and resins that would distort the appearance or flavor of your smoked foods. This is where the Bradley bisquette system shines! Read on!
The Bradley bisquettes are bound, at controlled pressures and densities, from chippings of the natural hardwoods and fruitwoods. By this method, their burning behavior remains consistent and predictable. Furthermore, by limiting the combustion time to 20 minutes for each bisquette, on top of the electrically heated element, the chippings product clean continuous smoke at a consistent temperature. These two factors eliminate the guesswork and uncertainty from smoking food, giving you perfect results every time you smoke.
Not only do Bradley flavor Bisquettes eliminate unwanted heat, smoke produced 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 is fully automatic, burning and dispensing one bisquette every 20 minutes. At a rate of 3 bisquettes per hour, the smoker has a capacity for 8 hours of unsupervised operation. Your time is now your own.