Bradley Smoker Oak Bisquettes x 48

Oak Smoking Biquettes

Bradley Smoker Oak Bisquettes x 48 are a wonderfully versatile choice for adding a rich, traditional wood-smoked flavour to meat, poultry and game. Made from pure oak wood and designed specifically for Bradley electric smokers, these smoking bisquettes produce a beautifully balanced smoke that's neither too delicate nor overpowering, making them a great all-round option for hot and cold smoking.

Oak is one of the most popular woods for food smoking, thanks to its smooth, mellow character and ability to complement a wide variety of ingredients. It's particularly good with beef brisket, pork shoulder, lamb, chicken and game, adding a distinctive smoky depth and an appetising colour without leaving a harsh aftertaste. The bisquettes are designed to work with Bradley's automatic smoke generator, delivering a consistent supply of smoke throughout the smoking process.

Key Features:

• Pack of 48 Bradley Smoker Oak Bisquettes.
• Made from pure oak wood.
• Medium-strength smoke profile with a balanced, traditional oak character.
• Designed for use with compatible Bradley electric smokers.
• Each bisquette burns for approximately 20 minutes, providing up to 16 hours of smoke generation per pack.
• Automatic bisquette advancement helps prevent prolonged smouldering and unwanted bitter flavours.
• Convenient, uniform shape for consistent feeding through the smoker.

Recipe Inspiration:

• Slow-Smoked Oak Beef Brisket: Season a beef brisket with sea salt, black pepper and smoked paprika, then smoke slowly over oak bisquettes until tender. Rest well before slicing and serve with homemade barbecue sauce and pickles.
• Oak-Smoked Roast Chicken: Rub a whole chicken with olive oil, garlic, lemon zest and fresh thyme, then hot-smoke over oak until cooked through. The gentle smoke complements the juicy meat and golden skin beautifully.
• Smoked Pork Shoulder with Apple Glaze: Slowly smoke a seasoned pork shoulder over oak bisquettes until tender enough to pull apart, then finish with a sticky apple and cider glaze. Serve in soft brioche buns with crunchy coleslaw.
• Oak-Smoked Venison Loin: Season venison loin with crushed juniper berries, rosemary and black pepper, then gently hot-smoke over oak before finishing to your preferred doneness. Serve with a rich red wine jus and roasted root vegetables.

How many Bradley Oak Bisquettes will I need for a smoking session?

Bradley smokers typically advance one bisquette every 20 minutes, so you'll use approximately three bisquettes per hour. For a four-hour smoking session, allow around 12 bisquettes, plus any additional bisquettes needed for your smoker's start-up and feeding cycle. A pack of 48 provides approximately 16 hours of smoke generation.

Can I use Bradley Oak Bisquettes for cold smoking?

Yes, oak bisquettes can be used for cold smoking when paired with a suitable Bradley smoker and cold-smoking setup. They're particularly good for adding flavour to cheese, cured meats and other foods where a traditional oak-smoked character is wanted. Cold smoking requires careful temperature control and appropriate food preparation, particularly when working with meat or fish.

Why do Bradley smokers automatically replace the wood bisquettes?

Bradley smokers are designed to advance each bisquette after approximately 20 minutes, before the wood burns down completely. This helps avoid the harsher smoke compounds that can develop during prolonged smouldering. The result is a more controlled smoking process, helping produce a consistent flavour without excessive bitterness.