The secret to the Bradley Smoker is the Bradley smokernBisquettes. 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. A popular wood for smoking and considered by many to be the best wood for pork. A smooth and mild flavor, Maple bisquettes have a slightly sweet aroma and pair perfectly with salmon. Great when smoking a tuna steak, seafood, poultry, wild turkey, vegetables, and cheese.