Wood Flavor Bisquettes Tips & Tricks and much more

Posted on: August 13th, 2015 by Bradley Smoker

So you’ve gotten the hang of food smoking. When you have friends over for dinner, you’ve stopped prefacing every meal with “I only just bought this food smoker a couple months ago” or “this is my first time with this recipe so I don’t know if it works…” Now you proudly present your smoked food art (yes, its art) to family, friends, neighbours, co-workers and everybody else who is within a nose’s sniff of your smoked creations. Now you’re ready to start creating your own recipes or modifying existing ones. When venturing out on your own one of the most important decisions to make when creating your own recipes is what bisquettes you should use in your smoker. Bradley makes it simple for us with their easy to use bisquettes offered in a wide variety of wood flavors. But which Bradley Bisquette wood flavor to use…?

 Here is an easy-to-use wood flavor guide tailored specifically to Bradley Smoker bisquettes and food smoking fans!


Flavour Foods that work…

Perfect Pairs

Tried, tested & true


Mild, musky & slightly sweet

Fish, seafood, pork & poultry



Mild, slightly sweet & fruity

Pork & poultry



Mild-medium, sweet & fruity

Beef, lamb, poultry & cheese

Game poultry such as pheasant


Strong & rich

Pork, beef & game

Bacon or Pepperoni

Jim Beam

Strong, rich & flavoured with bourbon

Pork, beef & game



Mild, sweet & earthy

Seafood, fish, pork, poultry, cheese & vegetables

Chicken or Ham


Strong, slightly sweet & hearty

Beef & game


Use for smaller cuts as mesquite can easily be overpowering


Medium-strong & rich

Beef, pork, turkey & game


Oak is great for the long smoke, use on larger cuts

Pacific Blend

Mild & clean

Seafood, fish, poultry, cheese & vegetables

White fish or Seafood


Strong, sweet & buttery

Pork, poultry, beef & game

Pork roast or Chops

Special Blend

Very mild

Seafood, fish, poultry, pork, cheese & vegetables

Any dish you want a hint of smoke in and nothing more

Whiskey Oak

Medium-strong, full & rich

Beef, pork, turkey & game

Wild boar

Now, remember, these are just guidelines and are very flexible. Experiment away!

 There are some things to keep in mind though. You have to consider the dish as a whole, not just the protein or vegetable you are using. For example: if you are planning on making a spicy & saucy chicken dish you may want to bump up your smoking to a stronger wood than would otherwise be suggested so the smoky flavour will show through the spices. Or if you want to smoke a large cut of game meat without more seasoning apart for the old faithful salt & pepper combination than use a milder wood so the natural flavours of the meat take centre stage.

 As well keep your personal preferences in mind. If you find woods such as mesquite or hickory overpowering or bitter than consider only using the stronger woods for well seasoned and flavourful cuts of meat such as game or beef. Or consider changing woods halfway through the smoking process for something milder or cut the smoking time by finishing in the oven. If you’re on the other end of the spectrum and you like a heavy smoke flavour then woods such as Alder just won’t cut it for any pork dish for you, go for something stronger.

 Happy smoking!