Bradley Smokers Flavor Bisquettes

  • Product Family #: 1018109493
Bradley Smokers Flavor Bisquettes
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Our price $9.99 through $44.99 ($0.37 - $0.42 per piece)
($0.37 - $0.42 per piece)
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Product Overview

These Bisquestts are are made of natural hardwoods and each Bisquette burns for 20 min a piece. This helps keep tars and resins that develop from over burnt chips out of your smoked foods.

 

Whiskey Oak: After being hand selected from solid oak whiskey barrels, our Whiskey Oak Bisquettes are perfect for providing that full, rich smoke flavor to a wide variety of meats.

Whiskey Oak Bisquettes especially pair well with poultry, beef, pork, lamb, game, and waterfowl.

 

Special Blend: Bradley specially created this blend to have a distinct flavor, mild enough for any dish. Special Blend Bisquettes especially pair well with poultry, fish, seafood, beef, pork, lamb, game, and waterfowl.

 

Mesquite: 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. Mesquite Flavor Bisquettes especially pair well with beef, pork, game, fish, seafood, water fowl, and nuts.

 

Cherry: As a member of the fruit tree family, Cherry Bisquettes provide a mild, sweet, and fruity aroma perfect for smoking chicken, and cheese. You can also prepare beautifully colored beef jerky, thanks to the rosy tint Cherry Bisquettes add to your meat when smoking. Cherry Flavor Bisquettes especially pair well with poultry, fish, seafood, beef, pork, lamb, waterfowl, vegetables, and cheese.

 

Maple: With a mildly smoky, sweet and subtle flavor, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds. Maple Flavor Bisquettes especially pair well with poultry, fish, seafood, pork, vegetables, and cheese.

 

Pacific Blend: The chef-inspired Pacific Blend features a light clean smoke flavor perfect for fish and seafood. Pacific Blend Bisquettes especially pair well with poultry, fish, seafood, vegetables, and cheese.

 

Apple: As a member of the fruit tree family, Apple Flavor Bisquettes produce a light, fruity and slightly sweet smoke aroma traditionally used when smoking pork and poultry. Some of the best smoked ribs are also made with Apple Bisquettes! Apple Flavor Bisquettes especially pair well with poultry, beef, pork, lamb, and cheese.

 

Oak: The most versatile wood of them all is Oak. It’s mild smoke flavor, and little to no aftertaste makes Oak blend well with most meats, and gives off a beautiful smoked color. Oak Flavor Bisquettes especially pair well with poultry, beef, pork, lamb, and game.

 

Alder: Alder, the wood of the North West, is most commonly used for smoked salmon because of its milder flavor. However, thanks to its light, sweet, and musky flavor, Alder Bisquettes add a smooth smoke flavor perfect for almost any dish. Alder Flavor Bisquettes especially pair well with poultry, pork, fish and seafood

 

Hickory: 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. Hickory Flavor Bisquettes especially pair well with poultry, beef, pork, game, waterfowl, nuts, and cheese.

 

Jim Beam Oak: Made from the high-quality oak barrels used for aging Kentucky Straight Bourbon Whiskey, these bisquettes are so rich in flavor you can actually still smell the bourbon essences in them. Jim Beam Bisquettes full, rich flavor is excellent for any meat.  Jim Beam Flavor Bisquettes especially pair well with beef, pork, lamb, game, and waterfowl.

 

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NOTE: Prices, specifications and availability are subject to change without notice. We reserve the right to correct typographic, photographic and/or descriptive errors.