The secret to the Bradley Smoker is the Bradley Flavour Bisquettes. Hardwood chippings are bound together using precise quantities at controlled pressures and densities, the flavour of the smoke determined by the variety of wood burnt. Alder and maple give a rich and distinct flavour commonly used with seafood, hams and bacon. The stronger and very distinct flavour of mesquite and hickory are commonly used for smoking beef and pork products such as pork shoulders and beef brisket. Apple and cherry impart a sweeter, milder smoke flavour, commonly used with poultry and wild game meat.
The strong and sweet flavor of Hickory Bisquettes make it one of the more popular woods for smoking, and what many consider to be, the best for smoking pork. If it gets a little too strong, a good tip is to tone down the Hickory flavor by mixing it with Oak Flavor Bisquettes.