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.
As the strongest of the smoker woods, nothing says Texas quite like a Mesquite smoked beef brisket! Its strong and hearty smoke flavor makes Mesquite the most popular wood used in Southern barbecue. It perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavor.