Wood chips for smoking and barbecuing – natural, Polish, wild cherry, 450g, class 8, 6-8 mm, for small and large smokers, without dust generating fractions

• ​Natural and safe - these wood chips originate from natural, Polish wild cherry wood, from clean environment areas. They are free of impregnating agents and preservatives.
• Universal - the wood chips are suitable for both smoking and barbecuing. They will work excellent in smoking chambers of older type, smoke generators, and smokehouses featuring a furnace.
• Delicious flavour and aroma of meat - the wild cherry wood chips are excellent for smoking fish, poultry, and red meat. The smoke produced penetrates the food, providing it with extraordinary flavour and golden brown colour.
• Class 8 - wood chips belonging to the medium fraction, with size of 6-8 mm. The wood chips belonging to this class have no dust generating fractions, thanks to which they are suitable for small and large smokehouses.
• 450 g packaging - enough for several hours of smoking (depending on the equipment used) - no more worries that you will run out of wood chips when preparing your favourite food!

These natural wild cherry wood chips are a high quality choice that will come in handy in your kitchen! Smoking food with the use of wood chips has many advantages, such as improving the flavour and appearance of dishes, extending the product shelf life through preservation with smoke, and reducing the product humidity. The wood chips come from Poland, from naturally clean areas, and are made of 100% natural wood. They do not contain any dust generating fractions, impregnating agents, or preservatives. The product is characterised by optimal water content of less than 11%, thanks to which the wood chips do not get mouldy when stored and product the appropriate volume of smoke during smoking, which, in turn, contributes to the appropriate colour of the food prepared. Thanks to them, you will prepare delicious and juicy fish, poultry, and red meat. The smoke emitted when the wood chips are burned penetrates the food deeply, providing it with unique aroma and flavour, as well as with golden brown colour. The wood chips of the medium fraction (class8, 6-8 mm) are suitable for small and large smokehouses.

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, around the hearth or on a different heat source (e.g. heater). Dosage: 30 mL/1 kg of meat.

Note! The wood chips should burn slowly. Do not place them directly on the heat source, as they will be burned immediately then!

STORAGE:

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.