Product Description
Smoking wood and wood chips are used to add smoke flavour to a wide variety of foods. Depending on the type of wood selected, different flavour characteristics can be achieved, ranging from mild and subtle notes to deeper and more intense smoke flavours.
Texture
The size and texture of smoking wood influence how the smoke is produced and distributed. Finely ground wood supports even smoke distribution, while different sizes of wood chips can be used depending on the smoking method and equipment.
Composition
A clean wood composition without unnecessary additives makes the product suitable for preparing different types of food. Smoking wood should be stored in a dry place to help maintain its characteristics.
Flavour Profile
Each type of wood provides different flavour characteristics to smoked foods. Depending on the variety selected, the flavour can range from mild and subtle to deeper and more intense. This allows different types of smoking wood to be combined with meat, fish, poultry, vegetables and fruit.
Smoking wood and wood chips can be used for a variety of recipes and preparation methods. The intensity of the smoke flavour depends on factors including the type and amount of wood, temperature and smoking time.
Key Features
Suitable for different smoking methods
Suitable for hot and cold smoking
Suitable for meat, fish, poultry, vegetables and fruit
Different wood types provide different flavour profiles
Available in different textures and sizes
Contains no unnecessary additives
Suitable for a variety of recipes and ingredients
