The alder and beech wood chips are excellent for smoking and barbecuing. The smoke from burning chips penetrates the food, providing it with appropriate flavour and golden brown colour.

Product characteristics:

• the wood chips are made of natural alder and beech wood (70% alder, 30% beech) originating from clean environment areas. They are free of impregnating agents and preservatives, do not contain dust fractions,
• are excellent for smoking mutton, beef, and pork,
• are characterised by optimal water content - below 11% 
• class 8 (medium fraction) - thanks to their size (from 6 to 8 mm) they are perfect for both small and large smokehouses,
• intended for barbecuing and smoking.

You can learn more about wood chips from our blog article entitled Choose the wood chips and smoke ‘em up!

How to use:

Barbecuing: Arrange a two centimetre thick layer of wood chips around the glowing charcoal - do not put the chips directly onto the charcoal, as they will be burned immediately then. The barbecue should be covered directly after arranging the food on the grill.​ Time of barbecuing - from 10 to 30 minutes (depending on the meat type and size).

Smoking: Depending on the type of smokehouse at your disposal, place the wood chips on a tray intended for that purpose or around the hearth. Do not place them directly on the heat source, as they will be burned immediately then. 

The wood chips should be stored in a dry and cool place. 

The wood chips we offer have received the positive opinions of: Institute of Meat and Fat Industry, National Institute of Hygiene, and National Sanitary Institute.