Use oak bisquettes with your Bradley smoker for a distinctive smoky flavour. Oak wood smoke works particularly well with poultry and game, but it is also commonly used with salmon. Try oak with beef, pork and even cheese and find your favourite way to use this hugely versatile smoking wood.
Bradley bisquettes were one of the first things to be developed when the Bradley family was trying to perfect their smoking technique. The unique brisquettes produce smoke that is four times cleaner than the smoke produced by burning traditional wood chips for food smoking. This means you get exceptional flavour– not to mention the fact that cleaner smoke means healthier smoked food. The burning of the brisquettes is controlled by the smoke generator – each brisquette burns for twenty minutes, then it is extinguished in a water pan and the next brisquette is automatically loaded for burning. This 48 pack of oak wood brisquettes provides 16 hours of smoking time.
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