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Bradley Smoker Bisquettes

The secret to the Bradley Smoker is the Bradley Flavour Bisquettes. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavour of the smoke is determined by the variety
RIP - This product is no longer available on our network. It was last seen on 25.06.2012

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  • Availability: Out Of Stock
  • Supplier: Sportfish
  • SKU: 26144
Availability: In Stock
£15.95

Product Description

The secret to the Bradley Smoker is the Bradley Flavour Bisquettes. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures & densities. The flavour of the smoke is determined by the variety of wood being burned. When wood burns the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins & gases. These will distort the flavour & the appearance of smoked food. When wood burns to this stage there is no control over the cooking conditions. With Bradley Flavour Bisquettes the guesswork is eliminated. Not only do Bradley Flavour 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 consumes bisquettes at the rate of Approx. one every 20 minutes. Operating costs of the smoker are therefore less than 1 per hour. The Bradley Smoker burns a flavour bisquette once every 20 minutes producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the Bradley Smoker is loaded with bisquettes. Flavours Available Apple (48 per pack, 16 hours smoke): Slightly sweet but denser, fruity smoke flavour. Use with beef, poultry, game birds, pork (particularly ham). Hickory (48 per pack, 16 hours smoke): Pungent, smoky, bacon-like flavour. The most common wood used. Good for all smoking, especially pork & ribs. Maple (48 per pack, 16 hours smoke): Mild smoky somewhat sweet flavour. Good with pork, poultry, fish, cheese, vegetables, & small game birds. Oak (48 per pack, 16 hours smoke): One of the most popular woods. Heavy smoke flavour. Good with red meat, pork, fish, & heavy game. Five Flavour Variety Pack (60 per pack, 40 hours smoke): Contains Alder, Cheery, Hickory, Maple & Special Blend

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Jargon Buster

Heat - A term used to define thermal energy
Hour - A measurement of time, 60 minutes is equal to one hour
water - A chemical substance. Chemical formula H2O.
Red - One of the three primary colours
Maple - A species of tree mainly native to Asia
Wood - A hard material found in trees. Used for tool making, fuel and construction.
heavy - A concept of weight indicating an item may require some effort to lift or move
Fish - A creature that lives in water. A fish uses gills to breath unlike mammals
Small - something that takes up less space than normal.
Loose - The opposite to tight
Smoky - A tone of grey, can also relate to a haze.
Flavour - The taste of a food product.
Precise - A measurement on the accuracy of something
Cheese - A hard pale yellow food made from curds of milk.
Popular - Something that is admired and liked by many people.
Oak - A member of the beech tree family that has acorns growing on it.
Blend - To mix or combine together substances.

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Page Updated: 2012-05-03 03:01:28

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