Established in the earlier paragraph, it’s true that cherry wood is great for smoking any type of meat. Commonly used on pork and beef, to change things up, you can occasionally mix it with oak flavors. The flavor cherry wood produces is light and sweet; delicate, but not overpowering. This makes cherry a good wood mix with others such as apple, oak or hickory.  You can also use cherry wood for smoking chicken. Cherry can create a darker color for your bird when it’s smoked with cherry and the distinct light sweet flavor is unbeatable.

What Do Cherry Bisquettes Pair Well With?

Cherry is one of those hardwoods that people have familiarity with. They know it is a good smoking wood and tend to think it adds a “sweet” component to the smoked meats. Cherry bisquettes are no different as they are made of the highest quality cherry wood and impart pure smoke flavor.

Cherry wood is not only mild, but also fruity and sweet, and its taste is comparable to apple wood. It generally goes well with pork, but can also stand up to savoury woods such as hickory and mesquite.

Pro Tip: Be sure to use a meat probe when cooking with Cherry wood as this wood provides a reddish-pink hue to the meat that can easily be mistaken for under-cooked.  Get in the habit of always using a quality thermometer when smoking so you never make the mistake of overcooking.

Here Are Our Favorite Cherry Bisquette Recipes:

Smoked Rosemary Lunch Meat Recipe

This Smoked Rosemary Lunch Meat is great for sandwiches, subs, etc.Smoke the meat using wood of choice. Alder, Cherry or Hickory will work fine.

Smokehouse Wings Recipe

Hands down, the BEST way to cook chicken wings. Dry rubbed, smoked to perfection, basted with a bourbon bbq sauce, then charred until crispy!

Smoked Scallop Martini Appetizer

An appetizer, but these Smoked Scallops can also be prepared as entrée dish by increasing the quantity of scallops and serving with an appropriate vegetable stir fry and rice pilaf.

Smoked Maple Garlic Pork Chops Recipe

This Smoked Maple Garlic Pork Chops are perfect for dinner time. Smoked at low temperature until tender and juicy, with a touch of maple syrup. Use Apple, Cherry or Hickory bisquettes.

Final Thoughts:

This type of wood is sweet, mild and very fruity depending on the age of the cherry wood; it gives light-colored meats a rosy appearance. Cherry is one of the most versatile wood for smoking, and while cherry can be used as a solo wood, they can also be combined with other woods to create a more unique blend of flavours. By using cherry, your family will not be able to get enough of the sweet and powerful taste of your smoked meat! Don’t forget to check out all the other cherry-related recipes we have on the Bradley Smoker Blog!

The post Cherry Flavor Profile: Sweet, Mild, Fruity Food Smoke appeared first on Bradley Smokers North America.

In general, pecan wood is a type of hickory wood that is known for its rich, buttery, edible nuts. Did you know that pecan wood is a hardwood that is excellent for building furniture, but can also be used to chop into chunks and chips for smoking meat? The flavor of pecan wood is stronger than other fruit woods, but mild flavor than hickory and mesquite.

What Do Pecan Bisquettes Pair Well With?

As mentioned before, pecan wood has a sweet, nutty, and rich flavor, similar to hickory, which is especially great for poultry. Pecan smoke is also strong enough to infuse with beef, pork, and game meats as well. With a sweet and mild flavour, making it the milder cousin to hickory, Pecan Bisquettes especially pair well with poultry, beef, pork, lamb, game, and water fowl.

Pecan Bisquettes are all made from pure wood, so you can smoke food with pure delicious taste. With a sweet and mild flavour, making it the milder cousin to Hickory, Pecan Bisquettes are perfect for that golden brown turkey on Thanksgiving or just any other poultry dish at your next cookout!

Here are our favorite recipes using pecan bisquettes:

Smoked Turkey Burgers Recipe

This is a delicious way to use turkey meat. By smoking the turkey burgers you give this simple recipe extra flavour. You may use wood of your choice, but pecan or apple bisquettes will work well.

Smoked Turkey Swiss Apple Cranberry and Pecan Grilled Panini Recipe

This is a great recipe for Thanksgiving leftovers, when you don’t know what to do with so much smoked turkey meat. Or for one of those busy days when you do not have the time to go to the stove and cook.

Smoked Cheesy Bacon Jalapeño Poppers Recipe

Try this Smoked Cheesy Bacon Jalapeno Poppers recipe. Then, pop a few of them in your mouth and feel the burn. Bacon, cheese and jalapeños – what’s not to love? It will be a little tricky to make jalapenos stand on end, but we give you instructions on that too. Use wood of preference to smoke them, but maple. hickory or pecan will work good.

Smoked Corn on the Cob Recipe

Serve as a healthy side dish or as a main dish for your vegetarian friends. Anyway, Smoked Corn on the Cob is delicious. Use Pecan wood for a better taste.

Final Thoughts

Similar to hickory but a little more peppery, but not as strong. Good for most poultry and can stand up to big game as well! Adding a rich taste of pecan to pulled chicken or brisket will bring a pungent yet sweet flavour to your plate. Experimenting with adding flavoured bisquettes to the recipe makes smoking even more delicious. Don’t forget to check out our collection of pecan-related recipes!

Don’t forget to check out the Bradley Smoker Blog for more deliciously simple food smoking tips & tricks for your next cookout!

The post Pecan Flavor Profile: Sweet, Nutty, and Rich Food Smoke appeared first on Bradley Smokers North America.

What Do Whiskey Oak Bisquettes Pair Well With?

All whiskey oak bisquettes are made from pure wood. So you can smoke food with pure delicious taste. We specially created this blend to have a distinct flavour, mild enough for any dish. Hand selected from solid oak whiskey barrels for a full, rich flavor, these bisquettes are great for beef, pork, wild turkey, and wild game meats. Especially creating a distinct flavour for any dish!

These aromatic aged bisquettes are made from the staves of old oak whiskey barrels. These Oak whiskey chips have a heady sweet aroma that only comes from years of exposure to the casked spirit.

Here are our favorite recipes made with the whiskey oak bisquettes:

Honey Sriracha Smoked Side Ribs Recipe

Oh ribs…. everyone’s weakness. Meaty and full of flavour, ribs are also an ideal meat to coat with lots of seasoning and sauce. Whether you like your ribs dry or saucy, they can pack quite the flavour in every single bite (especially the recipe above!).

Smoked Donut Burger Recipe

This Smoked Donut Burger recipe is perfect if you are not in any kind of diet. Choose your wood of preference, but Hickory and Whiskey Oak will work great. Use Smoked Cheddar Cheese for extra smoky flavour!

Bradley Smoked Duck Recipe

Whether you raise domestic ducks or hunt them like many do during the Winter months, we have a recipe that will titillate the eyes and tingle your tongue! Duck offers a bolder flavour than other fowl, like turkey or chicken. That’s why so many people like it smoked!

Chinese Red Pepper and Orange Smoked Salmon Recipe

Who doesn’t love a good ol’ smoked salmon recipe with a hint of red pepper and orange accents? The answer is: nobody!

Smoked Bits and Bites Recipe

Anytime I watch a sporting event, movie or TV show, I love to have some salty snacks. Not much is better than Bits and Bites. Every handful is different and I love the mixture of tastes and textures. Making Bits an Bites is actually very easy and this recipe makes a MASSIVE batch.

Conclusion

Whiskey Oak food smoking wood give off a strong, but not overpowering, smoke flavor that finishes with a hint of aged whiskey. This type of wood is best paired with bold meats like beef, bison, lamb and game. Bradley whiskey oak bisquettes are the secret to the pure, true smoke flavor of foods smoked in the Bradley Smoker. Don’t forget to check out more of the Bradley Smoker Whiskey Oak-related recipes!

The post Whiskey Oak Flavor Profile: A Strong Infusion Of Rich And Versatile Smoke Flavor appeared first on Bradley Smokers North America.

A fun fact is that mesquite is high in lignin, the component of wood that combusts to produce smoke, which makes it incredibly smokey. For types of wood, it’s at the opposite end of the flavor spectrum from mild alder wood. Mesquite wood gives a very bold, very definite flavor that will be universally identifiable on the first bite.

What Do Mesquite Bisquettes Pair Well With?

Since mesquite wood burns so quickly, it can easily add a bitter flavor instead of a desired smoke flavor to smoked foods. Mesquite Bisquettes are made from pure wood. So you can smoke food with pure delicious taste, with pure smoke, while imparting just the right amount of mesquite smoke so it doesn’t ever taste bitter.

As the strongest of the smoking woods, nothing says Texas quite like a Mesquite smoked beef brisket! Its strong and hearty smoke flavour makes Mesquite the most popular wood used in Southern barbecue. It perfectly complements rich meats such as duck and lamb with its stronger, slightly sweeter, and more delicate taste than the hickory flavour. Mesquite Flavor Bisquettes especially pair well with beef, pork, game, fish, seafood, water fowl, and nuts.

Additionally, try mesquite smoke for grilling steaks, vegetables, and other quick-cooking, flavorful foods.

Pro tip: Mesquite wood’s strong flavor can overpower mild poultry, pork shoulder, ribs, and fish. So definitely be careful when selecting these meats to smoke with your mesquite bisquettes!

Here are our favorite recipes using mesquite bisquettes:

Mesquite Slow Smoked Pot Roast Recipe

Smoking is one of the best ways to develop the natural flavors in beef. The reason smoked beef is so good is that smoking concentrates the flavors in the beef while creating a visually stunning roast that can take center stage at dinner, a backyard BBQ, or have a week of repeat performances as the star of mouthwatering sandwiches. This pot roast is perfect for any outdoor cookout in any season!

Mesquite Smoked BBQ Beef Ribs Recipe

Chances are you have seen many pork ribs recipes here. Less popular, beef ribs are larger and demand a low and slow preparation. This recipe, though, will take you just 3 hours of smoking and will turn out great.

Make Your Own Jerky!

Making Jerky is a lot simpler than one may think. As good as store-bought jerky may be, homemade jerky is phenomenal! Here are a few tricks and tips to help you get started.

Final Thoughts

You should only be using mesquite wood with the more robust cuts of meat out there, and you should really only be sticking to red meats as well. The most common cut that people use to cook with mesquite is brisket.

If you are determined to use mesquite wood, keep in mind that it can easily compliment any dish as long as you use a small amount of mesquite wood, and a milder smoke for the rest of the dish. Don’t forget to check out more of the Bradley Smoker Mesquite-related recipes!

Also, don’t forget to check out the Bradley Smoker Blog for more deliciously simple food smoking tips & tricks for your next cookout!

The post Mesquite Flavor Profile: Intense, Earthy Food Smoke For Dark Meats appeared first on Bradley Smokers North America.

The oak profile has a medium smoky flavor that is stronger than apple and cherry, but lighter than hickory and mesquite. It’s great by itself, but works well blended with apple, cherry or hickory woods as well! Oak works well just about any meat and that’s why its the most versatile wood smoke.

What Do Oak Bisquettes Pair Well With?

Oak has a mid-range flavor and is commonly used for a variety of meats. Oak works especially well with pork but also pairs well with poultry and beef. This type of wood also adds a nice, deep hue of brown, mahogany color to the meat as it smokes it. Using oak with other woods, like hickory and light fruits, like pear adds a nice, calm balance for poultry and different types of fish, as well as vegetables, or nuts.

Oak bisquettes are the most versatile of the hardwoods, blending well with most meats. It produces a mild smoke with no aftertaste and gives your food a beautiful smoked color.

Here are our favorite recipes using Oak bisquettes:

Stuffed & Smoked Moose Heart Recipe

Makes 4 hearty servings. Substitute any other species of heart you desire.

Smoked Salami Recipe (Chicken, Pork, Beef, or Wild Game)

There are many kinds of salami. Most kinds are dry cured for many weeks, and they are neither cooked nor smoked. (In sausage maker’s jargon, dry curing has a special meaning; it means to dry raw sausage under controlled temperature and humidity conditions, until the sausage weight has been reduced by a certain percent.)

Smoked Canadian Bacon – Dry Cure Recipe

Canadian Bacon is a splendid thing. Because it’s so lean, you really only need to heat it through rather than fry it up like our beloved American bacon making it a faster, more convenient breakfast on-the-go option.

Best Smoked Salmon LOX Recipe

After searching for various recipes for good LOX, I finally created this one, which is a compilation of many I have heard of, tried and modified. Making good smoked salmon isn’t a mystery or a matter of luck. It’s a matter of patience and time! You can get consistent results with this recipe!

Final Thoughts

In the middle part of the flavor spectrum is the oak wood. They’re great with pork, and strong enough to stand up to beef and game meats. It does not tend to overpower the taste and texture of the meat. Definitely check out our other oak-related recipes on the Bradley Smoker blog!

The post Oak Flavor Profile: Heavy, Aromatic, and Versatile Food Smoke appeared first on Bradley Smokers North America.

This hardwood is from the sugar maple tree and is also known as hard maple. Smoking with Maple bisquettes is much like smoking with other fruitwoods like cherry. It gives the food being smoked a sweet and subtle, balanced flavor that is excellent, especially for ham and bacon. Maple produces a lovely mellow smoke flavour which works well with pork and poultry are also great for salmon, arctic char and trout. This is the wood that is most recommended for smoking vegetables!

What Do Maples Bisquettes Pair Well With?

With a mildly smoky, sweet and subtle flavour, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds. Maple bisquettes especially pair well with poultry, fish, seafood, pork, vegetables, and cheese. These bisquettes are made with 99.98% natural organic hardwoods, and 0.02% collagen. When used in a Bradley smoker, the smoke is up to 4 times more pure than conventional smoker boxes and chips or pellets.

Maple Cured Smoked Salmon Recipe

This Maple Cured Smoked Salmon is the most delectable, smoky, melt in your mouth salmon you will ever have. While this process requires a little bit of time and patience, it is totally worth it!

Smoked Maple Glazed Ham Recipe

This is the ham glaze you use when you want to add a special touch to your festive baked ham! The most incredible sticky glaze with the subtle fragrance of maple and hint of holiday spices.

Smoked Maple Cured Bacon Recipe

Homemade smoked maple bacon is easy to prepare. Just remember that bacon is always cured with a sweet and savory mixture of sugar, salt, and pepper. You can use a smoker for the finishing touch. If you want to take your bacon from good to great, use real maple syrup instead of sugar.

Maple Smoked Bacon-Wrapped Chicken Recipe

A simple two-ingredient recipe that is absolutely delicious and beyond easy. A great recipe for a beginner, or something to add in when you’re smoking with maple bisquettes already.

Final Thoughts

And there you have it, our Maple Flavor Profile: The Infusion Of Mighty, Smooth, Sweet Food Smoke! When you think maple you think of lighter meats, such as pork, chicken, and other poultry. Maple is mostly used as a filler wood to knockdown stronger woods in a blend such as hickory and apple or is used to cook with when you really don’t want much smoke flavoring. Because Maple wood fiber is so dense, it can smoke at a very low temperature. This makes it the perfect wood for smoking cheese, which is the most common use of Maple when smoking.

Don’t forget to check out the Bradley Smoker Blog for more deliciously simple food smoking tips & tricks for your next cookout!

The post Maple Flavor Profile: The Infusion Of Mighty, Smooth, Sweet Food Smoke appeared first on Bradley Smokers North America.

Hickory has a relatively strong-flavor wood, more intense than alder and fruit woods like cherry wood and apple wood, but with a milder profile than mesquite wood.

Pitmasters love to use hickory because it adds a dark color to smoked meats. Hickory has a stronger flavor than oak and the two woods are often used in combination, since they burn in a similar fashion. The popularity of hickory-smoked bacon originates from the smoke’s unique flavor – sweet like maple wood, pungent like mesquite. Hickory is used to in smoking, grilling, barbecuing meats predominantly in the Midwest and the South of the United States.

What Do Hickory Bisquettes Pair Well With?

Though most famous for its use in bacon, hickory is a versatile smoking wood that works well with most types of meat. Smoking whole chickens or turkeys, wild game, and larger cuts such as Texas-style beef brisket with hickory is your best bet.

Additionally, Pork, such as pork loin and pork shoulder (used for pulled pork), pairs particularly well with the sweetness of hickory. Hickory can also be used to smoke salmon, or to add smoky flavor to cheeses and nuts.

Here are our favorite recipes using hickory bisquettes:

Hickory Smoked Pulled Pork Recipe

Simple Smoked Pulled Pork is a go-to any time you are looking to feed a hungry crowd and don’t want too much fuss. This is the correct way to smoke pulled pork with professional results–from the brine, to the rub and sauce, to the rave reviews you will receive. Hickory bisquette smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.

Buffalo-Style Hickory Smoked Wings Recipe

This recipe is an easy way to learn how to smoke chicken wings with deep smokey flavors that are nice and crispy on the outside and tender and juicy on the inside.

Smoked Bourbon Ice Cream Recipe

I’ve got a great idea! Smoked Bourbon Ice Cream Recipe! I know what you’re thinking, “puddles of sooty cream in the bottom of my smoker…great idea…”, but hear me out. It’s amazingly delicious!

Smoked Bacon Wrapped Stuffed Chicken Breast Recipe

You can use your favourite ingredients to stuff chicken breasts. For this recipe we have chosen cream cheese, mozzarella and sun-dried tomatoes. On top of that, wrap chicken breasts with bacon and smoke them using Hickory, Maple or Oak bisquettes. They will turn out succulent and juicy.

Smoked Fiesta Chicken Jalapeño Poppers Recipe

Treat yourself with these homemade crispy Smoked Chicken Jalapeno Poppers. Featuring a filling of cream cheese, smoked chicken and cheese, all wrapped in bacon for better taste. No way you can go wrong.

Conclusion

Hickory has been, for many decades, a commonly found hardwood in the traditional barbecue states who are credited with bringing barbecue to the limelight.  This includes North Carolina, South Carolina, Georgia, Virginia and then advancing west to such states as Tennessee, Missouri, and Alabama. Eventually, those who wanted to duplicate the smoke flavors of the south continued to request hickory.  The result is that hickory became one of the highest demand food smoking wood. Don’t forget to check out more of the Bradley Smoker Hickory-related recipes!

The post Hickory Flavor Profile: The Richest, Strongest Food Smoke appeared first on Bradley Smokers North America.

Alder Smoke – delicate, earthy with a hint of sweetness

Alder wood has a great flavor profile. The smoke is delicate, subtle and slightly sweet, making it the perfect go-to smoke flavor. Other woods, like Hickory, have very strong smoke flavors, which can be overpowering for some meals. Whereas Alder should be a staple smoke flavor in any household. Its versatility is unmatched in the wood smoke world and it is generally well-liked by all BBQ attendees.

Alder wood produces a neutral, balanced smoke that has long been a sportsman’s favorite for smoking salmon, trout, seafood and really any type of other meats. Alder has the most neutral characteristics of any other wood!

What Do Alder Bisquettes Pair Well With?

It’s commonly used when smoking salmon, but it goes well with most fish, pork, poultry and light-meat game birds. Bradley Smoker Bisquettes extinguish the bisquettes before they turn to foul-tasting and harmful ash, while generating deliciously clean and taste enhancing smoke for you food. Here are our favorite recipes featuring alder wood.

Smoked Jerk Tilapia and Pineapple Rice Pilaf Recipe

This Smoked Jerk Tilapia and Pineapple Rice Pilaf Recipe may seem intimidate at first. But, if you are patient and follow the instructions, you’ll have a dish that is not only tasty, but also beautiful.

Smoked Smelt Recipe

Although small, smelt are very tasty and smoke nicely. Use Alder, Maple or Pacific Blend bisquettes and keep it low and slow.

Smoked Fish Tostadas Recipe

For this Smoked Fish Tostada recipe, you may use Haddock, Cod, Tilapia, or Catfish fillets. Smoke using wood of choice. Alder, Cherry and Pacific Blend, all work well.

Smoked Tandoori Shrimp Canapes Recipe

There are many ways to prepare shrimp canapes. Most of them involve toast, cucumber slices or bread, with a coat of shrimp paste or chopped shrimp spread. This recipe is not so different, as it is served on cucumber slices. However, what makes it special is that shrimps were smoked first, using a mild wood like Apple, Alder or Pacific Blend.

Conclusion

And there you have it, this was our Alder Flavor Profile: The Most Delicate, Earthy Wood Smoke on the planet! Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour add a smooth smoke flavour perfect for almost any dish. Don’t forget to check out more of the Bradley Smoker Alder-related recipes!

Also, don’t forget to check out the Bradley Smoker Blog for more deliciously simple food smoking tips & tricks for your next cookout!

The post Alder Flavor Profile: The Most Delicate, Earthy Wood Smoke appeared first on Bradley Smokers North America.

The mild-flavored woods include all the fruit woods, such as apple, peach, cherry, and pear, which might impart that sweetness your friends swear by, and also exude a subtle enough flavor to use with lighter foods like poultry or fish, and sometimes pork. Mild and fruity, apple wood complements pork well. However, it can overwhelm poultry if smoked for too long.

Apple wood is one of the most popular woods to use on long smokes for a reason. Apple is a milder wood and It has a different tone than hickory and infuses well into meats.

Apple wood is also easy to find throughout all seasons. While other woods like peach, cherry and pecan may be available in spring and summer, most retail locations scale back to hickory, mesquite and apple wood.

What Do Apple Bisquettes Pair Well With?

When it comes to flavor, the quality of wood is also extremely important. If you smoke with wood that is wet and moldy, it will create lots of black smoke leaving your food smelling and tasting musty. Nobody ever wants that! For the best results, you should always smoke with wood that has gone through a rigorous kiln drying process. This is where our bisquettes come in. They will ensure that the wood is dry, dense, and clean. You’ll get nothing but the premium apple flavor when you cook with quality apple bisquettes, so don’t settle for anything except the best quality! Here are some of our favorite recipes featuring apple wood:

Applewood Smoked Chicken Drumsticks Recipe

An easy rub of sugar and pantry staple spices. That’s all you will need to enhance the applewood smoked flavour of these mouth-watering chicken drumsticks. This chicken recipe is great for a delicious dinner, or as part of a bigger spread of smoked and grilled meats. It’s an ideal recipe to feed a crowd!

Excellent Bradley Smoked Alaskan Salmon Recipe

The following brine recipe is included to get you started, but you are encouraged to experiment with your own salt/sugar, maple, honey, peppers, and seasonings to develop your own. (A Spin-off from Bob Kitchen’s Incredible Recipe.)

Smoked Savory Stuffed Cheesy Meatballs Recipe

Great snack to serve at a party or any occasion to entertain and enjoy good food! The recommended wood for this is apple.

Smoked Dates with Bacon and Parmigiano-Reggiano Cheese Recipe

Smoked Stuffed Dates may or may not be an acquire taste. I recall the first time I made these I was not impressed, now I can devour a whole tray in one setting.

Pro Tip: You can add some heat (spice) to the outside. You can use a mix of Tularosa chilies (ground) with ancho. The Tularosa has heat but disappears really quickly, almost like wasabi. The ancho is more like a dried raisin. The sweet of the dates with the heat and smoke of the chile is really great.

Smoked Strawberry Shortcake Recipe

This Smoked Strawberry Shortcake is a definite MUST TRY! Set the smoker to 275 F using fruit wood bisquettes (like cherry or apple).

Conclusion

And there you have it, this was our Apple Flavor Profile: The Best Subtle Sweet, Fruity Smoke on Earth! Apple is commonly used for smoked chicken because of its milder flavour. However, thanks to its subtle, fruity sweet flavour, it’s perfect to add this flavour perfect for almost any dish. Don’t forget to check out more of the Bradley Smoker Apple-related recipes!

The post Apple Flavor Profile: The Best Subtle Sweet, Fruity Smoke appeared first on Bradley Smokers North America.

Our Bisquettes are the secret to the Bradley Smoker. Their unique design causes them to be burned at consistent temperatures and for controlled periods of time. They consist of precise quantities of hardwood chips, coupled with controlled pressures and densities. 

Perfect, Consistent Results

Using the Bradley Bisquettes, you don’t have to worry about your chips burning too hot for too long, and giving your food an off-taste. They’ll give you perfect results! The same results that Bradley users have been enjoying for years.

Part of the excitement of food smoking is experimenting with different hardwoods. Try out till you find that perfect woody flavour for your food.

Here is a smoke flavour guide to help you on your quest. You’ll notice that we offer all of the common smoking hardwoods and a few of our own flavourings like Pacific Blend and Special Blend.

Bookmark this page so you can use it as a point of reference next time you fire up your Bradley. Happy smoking!

The post Bradley Bisquettes Smoke Flavor Guide appeared first on Bradley Smokers North America.