With the woods available for the BS how do they rate from strongest to mildest??
I can't find this anywhere and I just figured it would be good to know.
On my way to the new Cabela's to get some more variety of wood.
Thanks,
TR
Hi there, although this is not the bradley list, many of the bradley woods/flavours are listed here:
http://www.eaglequest.com/~bbq/faq2/8.html
Also here is the bradley spec on the bisquettes (PDF) limited info though:
http://www.bradleysmoker.co.uk/ftp/Bradley%20Flavour%20Bisquettes%20Product%20.pdf
I use oak for a lot of my smoking, it's a good allrounder, but i like to experiment, anyway hope this helps ;)
This is from the Bradley main page...hope it helps
QuoteAlder and maple give a rich and distinct flavor commonly used with seafood, hams, and bacon.
The stronger and very distinct flavors of mesquite, oak and hickory are commonly used for smoking beef, game meat and pork products such as pork shoulders and beef brisket.
Apple and cherry impart a sweeter, milder smoke flavor, commonly used with poultry and wild game meat.
Special Blend is a specially formed blend with a distinct flavor that is mild enough for any dish
Try this link.
http://susan.rminor.com/forums/showthread.php?t=26 (http://susan.rminor.com/forums/showthread.php?t=26)
Brad
thanks, that is a great help