Bradley set out to make a smoker that produces clean continuous smoke without the need for constant attention. They tried everything to control the burning of sawdust, even studied how different types of sawdust burn differently.

The Bradley Smoking Bisquette was developed first. The size shape and density is critical, and it worked. It created the smoke cleanly, did not burn down to a ash, needed very little heat energy to smoke. And most important, could be easily extinguished. You could say that they invented the first food smoker that stops the smoking process. That would be half true.

This is kind of like the old record players. What came first the record, or the player? They now needed to develop the smoke house. Again they had to go back to the rules and principals of food smoking. The smoke house did not change very much, however the hot plate was replaced with a very low heating element, the frying pan was replaced with a elaborate feed system to continuously feed the bisquettes to the heat element so it made smoke continuously. Instead of stopping the process to remove the spent sawdust they included a water bath to extinguish the bisquettes, and a secondary heating element to control the temperature of the smokehouse, a few other required pieces to making it as good they could make it and that is a Bradley Smoker.

It worked great, made fantastic smoke, and the food that came out was nothing short of outstanding. Local gourmet chefs were the first to get their hands on the Bradley Smoker.