Hickory – Considered by many to be the best wood for pork. Hickory’s full rich flavour is excellent for any meat. Recommended with pork, beef, venison, and wild game.
The secret to the Bradley Smoker are the Bradley smoker Bisquettes. To produce the bisquettes, hardwood smoker chips are bound together using precise quantities, at controlled pressures and densities. The flavour of the smoke is determined by the variety of smoker wood being burned. When smoker wood burns, the smoke flavour is produced in the initial minutes of the burn. Wood smoking chips or sawdust, burnt for too long, impart a distinct after-taste to smoked food. The flavour would also be affected by fluctuating high temperatures, gases and resins. However, with the Bradley flavour Bisquettes, you get perfect results every time you smoke.