There are other causes for bisquettes not fully burning. My bisquettes lay flat on the burner, and they generally fully burn, but often I will get partially burnt bisquettes. Generally fully burnt on the bottom, and anywhere from half to three quarters up. So if the above suggestions don't work, below are some other causes. When I do have a problem, it is during the same cook. Though I feel I'm not getting my money's worth, it doesn't seem to effect the smoke flavor. I'm not a fan of the A-MAZE-N-Smoker, because I feel it doesn't produce enough smoke flavor on large cuts of meat. I do use it in the Bradley during times I want to take more precautions when I don't want to use wood from nut bearing trees, by using 100% apple, peach, or maple pellets. I'm not sure if Bradley's apple and/or maple are 100% or a mixture of woods.
If you have an infrared thermometer, remove the generator from the cabinet, and in an area that is protected from wind preheat the burner for about 20 minutes. The burner should reach a temperature of at least 550°F - 560°F, though it may fluctuate higher. You don't want the burner much higher than that, or it will start imparting more bitter compounds. If it doesn't reach that temperature it may not be getting enough voltage. You may have too many appliances on that circuit that may cause a voltage drop.
Over the years it seems Bradley has been compressing the bisquettes more. Some time ago they referred to that in one of the post because consumers were complaining they were burning too fast, and shavings were falling apart. I recently purchase some pecan, and Caribbean blend; and they felt more dense then my older bisquettes. The ones that are more compressed don't burn as fully.
The amount of moisture the bisquettes contain, is another factor. Store them in an airtight container. If the humidity is particularly high, that may have an effect on how they burn.
