Bradley Smoker Special Blend Bisquettes (48 pack) - BTSB48
Special Blend Bisquettes (48 pack) The secret to the Bradley Smoker is the Bradley flavor Bisquettes ®. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavor of the smoke is determined by the variety of wood being burned. Taste that Clean Smoked Flavor The Bradley Smoker burns a flavor bisquette once every 20 minutes producing a clean smoke flavor . 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. Say Goodbye to Guess Work! When wood burns the smoke flavor 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 and gases. These will distort the flavor and the appearance of smoked food. When wood burns to this stage there is no control over the cooking conditions. With Bradley flavor Bisquettes the guesswork is eliminated. Not only do Bradley flavor 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 approximately one every 20 minutes. Operating costs of the smoker are therefore less than a pound (sterling) per hour. Composition Bradley flavor Bisquettes are rendered from the natural hardwoods without additives. Tests held by the British Columbia Institute of Technology have demonstrated that Bradley flavor Bisquettes produce smoke four times cleaner than smoke produced by identical chippings burnt in a fry pan or burn box. Smokin' FAQ's! Why is cold smoke so important? Creating smoke without heat is the best way to control the flavor of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level. What is the difference between a cold or hot smoked product? Most smoked foods that are produced for resale are first cured and then cold smoke d. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods. What is a meat cure? A meat cure is a combination of salt and sugar. It can be liquid or coarse granular and can include many other ingredients to enhance