Wood chips for smoking - Holy Smoke BBQ
14 €
1282-28182
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Information
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Holy Smokes wood chips are designed for those who want to work with nuances in smoke flavour, whether you're using a kettle grill, smoker or grill with a smoke box. The chips are coarsely sorted (approx. 3-8 mm) and work best after a brief soak or straight onto the embers, depending on your technique and desired result.
These are pure wood species with no additives or treatments, making them suitable for all types of cooking over smoke, from low & slow BBQ to shorter smoke bursts on vegetables, cheese or fish.
Flavour profile by wood type:
• Oak - Classic, powerful smoke tone with a touch of sweetness. Common in American BBQ, especially with beef, lamb and game.
• Cherry - Milder smoke with fruity notes and a light colouring of the ingredient. Works well with poultry, pork and vegetables.
• Walnut - Dark and slightly bitter in tone, requires some care but delivers depth. Best combined with a milder wood type.
• Apple - Light and sweet, giving a delicate aromatic smoke. Often used with fish, chicken or side pork.
Usage:
• Soaking: 20-30 minutes if you want to extend the smoke development.
• Directly on embers: Produces faster, more intense smoke, ideal for shorter smokes.
• In a smoke box: Recommended for gas grills or pellet smokers.
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