• ​Safe - free of impregnating agents and preservatives, resistant to impact of mould and fungi thanks to their optimal water content of <11%.
• Universal - the wood chips are suitable for both smoking and grilling. They will work excellent in smoking chamber of older type, smoke generators, and smokehouses featuring a furnace.
• Natural - by using apple tree, oak or cherry tree wood you provide all the grilled and smoked food with unique aroma and deep flavour, as well as extend its shelf life.
• Good properties - these high quality wood chips originate from wood from environmentally clean areas and are free of any dust generating fractions.
• Universal set - by choosing this product you will receive as much as 3 packs of wood chips made from different types of wood (oak, cherry tree and apple tree), thanks to which you can choose the right ones for the food prepared!

If you value healthy cuisine and care for the quality of food ending up on your plate, these natural wood chips made of high quality wood will be perfect for your kitchen. They come from Poland, from naturally clean areas, and are made of 100% natural wood, without any dust generation fractions, impregnating agents, or preservatives. They constitute specially fragmented fruit tree wood that is perfect for smoking and grilling. Thanks to maintaining wood chip uniformity, it is easy to maintain stable temperature when burning them. The smoke from burning chips penetrates the food, providing it with appropriate flavour and appetising colour. 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.​

Note! By purchasing this set you will receive as much as 3 packs of wood chips:

- 1 x oak - 600 g, 6-8 mm class - perfect for beef, poultry and fish,

- 1 x cherry tree - 450 g, 9-12 mm class - perfect for fish, poultry and red meat,

- 1 x apple tree - 450 g, 6-8 mm class - perfect for preparing dishes from fish and pork.

How to use:

Grilling: 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 grill should be covered directly after arranging the food on the grill.

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

Tender meat, such a chicken meat, do not require a lot of time. It will be ready after an hour or two (depending on its size). Pork or beef requires more time, however.

Smoking will be facilitated by soaking the wood chips in water or another liquid (e.g. beer) and then placing them near the hearth, best in a smoke generator (to prevent them from being burned too quickly).

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.

We differentiate the following smoking methods, differing in terms of temperature used:

Cold smoking, carried out in the temperature from 8 to 25/30°C, results in the strongest drying of smoked products, requires a lot of time, and at the same time higher consumption of wood chips, but the final products have a longer shelf life and are fit for longer aging.

Warm smoking, carried out in the temperature of 25/30 - 60°C, is used mainly for smoking scalded and cooked products.

Hot smoking, carried out in the temperature of 40 - 90°C, employs warm smoking finished with the smoked products being pre-roasted in the smoker.

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.