Sweet Cherry, Apple & Oak Wood Chips Set

Natural smoking chips for smoking and grilling - set: 1 x oak - 600 g, 1 x cherry - 450 g, 1 x apple - 450 g.

• Safe - free from any impregnating or preserving agents; with an optimal moisture content <11% they resist mold and fungi.
• Versatile - Suitable for both smoking and grilling. Great in older-style smokehouses, smoke generators, and smokers with a firebox.
• Natural - using apple, oak, or cherry wood gives your grilled and smoked dishes a distinctive aroma and deep flavor, while naturally extending their shelf life.
• Great performance - high-quality chips, free from dusty fines.
• All-in-one set - choose this product and you’ll get 3 packs of chips made from different woods (oak, cherry, and apple), so you can match them to whatever you’re cooking!

Learn more about wood chips in our blog post Pick your chips and make some smoke!

If you value healthy cooking and care about what lands on your plate, these natural, high-quality wood chips are a perfect fit for your kitchen. Sourced in Poland and made from 100% natural wood, they contain no dusty fines or any impregnating or preserving agents. These specially sized fruitwood chips are ideal for smoking and grilling. Their uniform size makes it easy to maintain a steady temperature as they smolder. The smoke penetrates deep into your food, adding a signature aroma and an appetizing color. Smoking with chips offers plenty of benefits, including improved flavor and appearance, longer shelf life thanks to smoke’s preservative effect, and reduced product moisture.

Note! When you buy this set, you’ll receive 3 packs of chips:

- 1 x oak - 600 g, size grade 6-8 mm - ideal for beef, poultry, and fish,​​

- 1 x cherry - 450 g, size grade 9-12 mm - ideal for fish, poultry, and red meats,

- 1 x apple - 450 g, size grade 6-8 mm - perfect for fish and pork dishes.

How to use:

Grilling: Arrange a two-centimeter layer of chips around the glowing charcoal — do not place them directly on the fire, as they will burn up immediately. Cover the grill with the lid right after placing the food on the grate. 

Grilling time - from 10 to 30 minutes (depending on the size and type of meat).

Tender meats, like chicken, don’t need much time. They’ll be ready in about an hour or two (depending on size). Pork and beef will need longer.

Smoking is easier if you soak the chips in water or another liquid (e.g., beer), then place them near the fire, ideally in a smoke generator, to prevent them from burning too quickly.

Smoking: Depending on the type of smoker you have, place the chips on a dedicated tray or around the firebox - do not place them directly on the heat source, as they will burn up immediately. Depending on the temperature, the following smoking methods are used:

Cold smoking at 8 - 25/30℃ results in the strongest drying of the products; it takes a long time and uses more chips, but the finished goods are the most durable and suitable for long aging.

Warm smoking at 25/30 - 60°C, used mainly for parboiled and cooked products.

Hot smoking at 40 - 90°C, this method uses warm smoke, with a final bake in the smoker at the end of the process.

Store chips in a cool, dry place.