The secret to the Bradley Smoker are the Bradley smoker Bisquettes. To produce the bisquettes, hardwood smoker chips are bound together using precise quantities, at controlled pressures and densities. The flavor of the smoke is determined by the variety of smoker wood being burned. When smoker wood burns, the smoke flavor is produced in the initial minutes of the burn. Wood smoking chips 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. Amazing when used with wild boar and game, pecan flavor bisquettes also make great smoked beef, pork and poultry. Pecan – Cousin to hickory wood is a winner with wild boar, pork, beef, venison, and poultry.