Natural alder and beech wood chips of medium fraction (class 8), coming from naturally clean areas and not containing any impregnating and preserving compounds, dusting fractions or bark, are a perfect product for smoking and grilling! The wood chips are suitable for preparing poultry, fish, lamb, beef, pork and game - giving them an appetizing flavour and a beautiful colour (from dark yellow to brown, depending on the length of the smoking process). The wood chips have an optimum water content (less than 11%) and are suitable for both large and small smokers, as well as for grilling. Compared to smoking in smoke obtained from wet wood, the chips do not have the smell of burning, the smoke does not sting, is of light colour and does not contain a lot of soot and ash.Due to their structure and size, the chips are also ideal for smoke generators, ensuring the perfect air flow during the glowing process. During the production process, the wood chips are dried at a high temperature, thanks to which they remain free of fungi, mould and microorganisms.
Directions for use:
Grilling: Place a 2cm layer of wood chips around the glowing charcoal - do not place them directly on the hearth, as they will burn immediately. Immediately after placing food on the grate cover the grill with a lid.
Smoking: Depending on the type of the smoke generator or smoker you use, place the wood chips on the tray intended for this purpose or around the hearth - do not place them directly on the heat source, as they will burn immediately.
The wood chips should be stored in a dry and cool place.
The smoking wood chips available in our offer have the positive opinions of: the Institute of Meat and Fat Industry, the National Institute of Hygiene, the National Sanitary Institute.
Find out more about wood chips in our blog article ‘Choose wood chips and smoke!’.