Bradley Smoker bisquettes are a popular choice for Bradley Smoker owners looking to infuse smoky flavors into their meats, vegetables, cheeses and more. However, some users find the proprietary Bradley bisquettes to be expensive or limiting in flavor options.
Luckily, there are several viable alternatives that work well in the Bradley Smoker.
Alternatives To Bradley Smoker Bisquettes
Here is a list of those substitutes:
- Wood Chips
- Wood Pellets
- Sawdust
- Wood Chunks
- Charcoal Briquettes
- Smoke Tubes
- Propane
- Electric Smoker Elements
- Gas Smoker Conversion Kits
Let’s talk about them in detail.
Wood Chips
One of the most common Bradley Smoker bisquette alternatives is wood chips.
Wood chips come in a huge variety of wood species like hickory, maple, cherry, apple, mesquite and more.
They allow you to customize the type of smoke flavor you want to impart.
Wood chips provide an intense, robust smoke flavor thanks to their small size and large surface area.
They tend to burn faster than bisquettes though, so you’ll need to replenish the wood chip load more frequently.
To use wood chips in a Bradley Smoker, wrap them in a perforated aluminum foil pouch. Use around 2 cups of chips per pouch. Load the foil pouches directly into the burn chamber the same way you would bisquettes.
Some great wood chip varieties to try are:
- Hickory – For hearty smoke flavor ideal for beef, pork and poultry
- Apple – For a fruity, milder smoke great on fish and veggies
- Cherry – For a sweet, tangy smoke perfect for pork or game meat
- Mesquite – For an intense, earthy smoke flavor excellent on beef brisket
Just be aware that some users find wood chips burn too quickly in the Bradley Smoker. You may need to refill the chip pouches every 20-30 minutes. This can be inconvenient if smoking large cuts of meat for many hours.
Wood Pellets
Wood pellets are another popular bisquette alternative for Bradley Smokers. They are made from compressed sawdust and come in a wide selection of wood species.
The dense pellet shape allows for longer, slower burning compared to chips. Pellets provide a milder, more indirect smoke flavor as they smolder in the burn chamber. This makes them a good option if you find wood chips too overpowering.
To use wood pellets, you’ll need to improvise a bit since they are too small to load directly into the Bradley burner. Try placing the pellets into perforated foil pouches, reusable metal smoker boxes or directly onto the drip tray.
Use approximately 1 cup of pellets per smoke session. Some recommended wood pellet varieties include:
- Alder – For a light, sweet smoke popular for fish
- Oak – For a classic smoke profile perfect for red meats
- Maple – For a mildly sweet, wood-flavored smoke
- Fruit blends – For a deliciously fruity smoke flavor
The downside to pellets is that they can be prone to flare-ups if overloaded in the burner. Start with a small amount and refill slowly to prevent this.
Sawdust
Sawdust might seem an unlikely choice, but it can work well in the Bradley Smoker. Sawdust provides a subtler, neutral smoke flavor that lets the natural flavors of food shine. It burns slowly and evenly when used properly.
The super-fine texture of sawdust means it absolutely cannot be loaded directly into the Bradley Smoker burn chamber. It will fall right through the bisquette rack.
Instead, wrap 1-2 cups of sawdust securely in heavy-duty aluminum foil pouches. Poke several small holes for smoke ventilation and load into the burner. Apple, alder and maple sawdust varieties are recommended.
Sawdust is prone to flare-ups, so pay close attention when first lighting. Refill pouches slowly and use small amounts. Allow the sawdust to fully catch before loading more.
Wood Chunks
Small wood chunks are another option for Bradley bisquette alternatives.
Chunks are pieces sawed from flavor wood logs, usually about 1-2 inches square.
Wood chunks burn significantly longer than chips or pellets, up to a few hours on average.
This makes them convenient for slow, low-temperature smoking sessions.
To use wood chunks in a Bradley Smoker, wrap them in a foil pouch with ventilation holes. Load 2-4 wood chunks in the burner, being careful not to overload.
Good wood chunk varieties to try are hickory, oak, apple, mesquite, pecan and alder. Start with a milder fruit or alder wood, as some find hickory and mesquite chunks overpowering.
The main downsides to wood chunks are they provide less smoke than chips or pellets and can be prone to flare-ups if overloaded. Take care when first lighting them and let them fully catch before adding more chunks.
Charcoal Briquettes
Many users have success using charcoal briquettes in the Bradley Smoker. Charcoal burns long and steady, providing indirect heat and lighter smoke flavor.
Use standard briquettes only, not instant light or extruded charcoal. Load 2-4 briquettes into a perforated foil pouch and place in the burn chamber. Refill the pouch once the initial briquettes ash over.
Charcoal alone provides minimal smoke flavor. To boost smokiness, add wood chips, pellets or sawdust directly onto the hot briquettes. This allows for smoke customization based on the wood variety used.
Charcoal briquettes are an easy, inexpensive fuel source. They allow excellent temperature control. Just be aware they do burn quite long, so keep a close eye on your food’s doneness.
Smoke Tubes
Smoke tubes are stainless steel tubes filled with wood pellets that generate thick smoke. They act as a secondary smoke source when using alternative fuels.
To use with a Bradley Smoker, fill the smoke tube with pellets per the manufacturer instructions. Light the pellets with a torch lighter.
Place the lit smoke tube on the drip tray or upper racks alongside your food. Refill the tube with more pellets as needed to maintain smoke.
Smoke tubes work well when using charcoal briquettes, electricity or gas as primary heat sources. The tube provides customizable smoke based on pellet selection. They are simple to use and provide hours of steady smoke production.
Just take care not to overload the tube with too many pellets, as this can lead to off-putting heavy smoke. Follow package directions for proper fill levels based on tube size.
Propane
Some Bradley Smoker owners convert their units to propane for convenience and cost savings. This requires installing a propane fuel source and regulator kit.
Once converted, the propane flame provides the heat while smoke flavor is added using wood chips, pellets or smoke tubes.
Propane burns clean and offers precise temperature control. The external smoke sources allow you to customize smoke flavoring as desired.
Downsides are the required installation work and loss of the automatic wood feeding system. You’ll have to manually replenish smoke wood and monitor temperatures.
Make sure to follow all safety precautions and use high-quality, Bradley-approved propane conversion kits only. Improper installation can be hazardous.
Electric Smoker Elements
Bradley Smoker makes electric burner elements that replace the need for any wood or solid fuel.
The electric heating element simply plugs into a standard outlet. It offers precise temperature control via built-in thermostat.
For smoke flavor, wood bisquettes are still recommended with the electric element. However, you can also supplement with smoke tubes, boxes or pan chips/pellets for more variety.
Benefits of the electric element are ease of use, no refueling needed, and precise heat levels. Just plug in and select your temperature.
Downsides are increased electricity usage and lack of genuine combustion smoke. Make sure your outlet can handle the 750 watt element.
Gas Smoker Conversion Kits
For a simpler alternative to propane, some Bradley owners install natural gas or LP conversion kits.
These allow the Bradley Smoker to connect directly to an outdoor gas line. Gas provides the heat source while smoke is added via wood chips, pellets, etc.
Gas burns clean at any temperature desired. It requires no ash cleanup like charcoal. Refueling isn’t necessary like with wood bisquettes.
Downsides are the complex installation required. Improper gas line connections can be hazardous. Stick with Bradley-approved kits and follow instructions carefully if attempting a gas conversion.
Additional Bradley Smoker Tips
- Always preheat smoker at least 30 minutes before loading food
- Soak wood chips 30 minutes to prevent flare-ups
- Use foil pouches or smoker boxes to contain wood chips, pellets, sawdust
- Start with milder fruit or nut woods until you gauge smoke preferences
- Mix woods like hickory and pecan for more complex flavors
- Add smoke wood on top of charcoal periodically for extra smoke
- Try cold smoking cheeses first to learn your smoker without risking large cuts of meat
Frequently Asked Questions (FAQ)
Yes, wood pellets work well in the Bradley Smoker but need some improvisation since they are too small to load directly into the burn chamber. Try wrapping pellets in perforated foil pouches or use with smoker tubes or boxes. Start with 1 cup pellets and add more slowly, as pellets can flare if overloaded.
Definitely – wood chips are a popular bisquette alternative. Wrap chips in foil pouches with small ventilation holes, using around 2 cups per pouch. Load pouches directly into the burn chamber like bisquettes. Chips provide intense smoke flavor but burn fast, so refilling is needed every 20-30 minutes.
Bradley Smokers excel at smoking all kinds of meats like brisket, pork shoulders, ribs, chicken, turkey, venison, etc. Their precise temperature controls also make them great for cold smoking fish and cheese. For beginners, try smoking chicken parts which take just a few hours at 225-250°F.
Bradley Smoker bisquettes are made from real hardwood sawdust that is mixed with heat-resistant binders and pressed into shape. They burn slowly and provide a mild, steady smoke flavor. Popular wood varieties are oak, alder, maple, apple, cherry, pecan and hickory.
Final Thoughts
Bradley Smoker bisquettes are a convenient way to infuse smoky flavor into foods, but they can be limiting due to cost and lack of variety. Luckily, Bradley Smoker owners have numerous alternative fuel options to choose from.
Wood chips, pellets, chunks and sawdust allow for customized smoke flavors based on wood type. Charcoal briquettes provide steady, indirect heat for low and slow smoking. Propane and electric elements offer precise temperature control.
The best alternatives will depend on your specific needs and preferences. Try experimenting with different woods, smoke times and generators like tubes or boxes. With some improvising, you can find the right bisquette alternatives to suit any recipe.
The versatility of the Bradley Smoker means you can use this classic smoker in new creative ways. So don’t be afraid to think outside the bisquettes – you may discover some fantastic new flavors for your smoked meats, vegetables and other foods along the way.