Gourmet Smoked Food
Creative Food Smokers welcomes you to the wonderful world of gourmet food smoking. An exciting adventure awaits you, filled with a realm of endless possibilities for delicious food that will have you coming back for more time and time again.
Smoking food has been around for hundreds of years and is a popular and cultural way of preparing food in many countries and cultures around the world. Traditionally, many European methods of smoking food involved using alder but oak and beech is used to a lesser extent today. Woods like hickory, mesquite, alder, oak, maple, pecan are more commonly used in the North American tradition of food smoking, in addition to fruit tree woods like apple, cherry and plum. Our Bradley Smoker bisquettes provide you with a simple way to add rich and savoury flavours to your food either on your BBQ grill or using your Bradley Smoker.
Gourmet Hot & Cold Smoking
There are two methods of smoking called hot and cold smoking. Hot smoking temperatures usually range between 180 and 250°F (82 and 121°C) and is normally used to cook meats or fish. The time needed to hot smoke your food can vary depending on what you are trying to accomplish and the type of food being smoked. Cold smoking is a longer process and is frequently combined with salt-curing with foods like ham, bacon and some methods of fish smoking. The temperatures in a cold smoking process usually range between 60 and 80°F (16 and 27°C)
Bradley Bisquettes
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.
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.
When wood burns, the smoke flavor is produced in the initial minutes of the burn. Wood chippings or sawdust, burnt for too long, impart a distinct after-taste to smoked food. The flavor would also be affected by fluctuating high temperatures, gases and resins. However, with the Bradley flavor Bisquettes, you get perfect results every time you smoke.
Flavors :
Apple, Alder, Cherry, Maple, Mesquite, Oak, Hickory, Pecan, Pacific Blend and Whiskey Oak Special Edition ( Made from Jim Beam Barrels)
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. It's our unique way to let you taste the great outdoors.
Availability :
Packed in boxes of:
48 (16 hours smoke), 120 (40 hours smoke) or 60 Pack of Five flavors (20 hours smoke)
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