Oak wood chips for smoking – dedicated for using in the process of smoking and grilling of poultry, beef, pork, fish, lamb and venison. Thanks to these wood chips, the products will receive an appropriate and desired aroma and flavour, as well as attractive dark yellow colour.

• 100% natural oak woodoriginating from clean environment areas. The wood chips are free of impregnating agents and preservatives and do not contain dust fractions.
• They allow obtaining professional effects in the smoking and grilling process.
• They ensure excellent aroma, taste and appearance of the poultry, beef, pork, lamb, venison and fish prepared.
• Characterised by optimal water content –below 11%.
• Safe, clean, carefully prepared –a high quality product that will meet the expectations of the most demanding enthusiasts of smoked products and grilled dishes.

Class 8(medium fraction) – thanks to their size (6 – 8 mm), the wood chips are perfect for both small and large smokers.

The amount of wood chips in a single packaging (450 g) is enough for several hours of smoking (depending on the equipment used) – you no longer need to worry that you will run out of wood chips when preparing your favourite food.

Natural, high quality beech wood chips, perfect for smoking and grilling all main kinds of meat and fish. When they are dosed and burnt properly, the food preparation process will be carried out professionally and the finished dishes will gain appropriate aroma, flavour and appearance. The advantages of these wood chips will be appreciated by every enthusiast of delicious smoked products and grilled dishes they can be used in both small and big smokers, also when used together with a smoke generator. The optimum water content ensures easy ignition of wood chips and effective production of smoke.

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. In order to use the wood chips as efficiently as possible, you can moisten them a little with water, which will result in more smoke being released. Cover the grill directly after arranging the food on the grating. Time of grilling – from 10 to 30 minutes (depending on the meat type and size).

Smoking:Depending on the smoker type at your disposal, place the wood chips in the smoke generator or in the smoker itself – in a place intended for that or, alternatively, within the hearth, around the glowing wood.

These wood chips are perfect for using in a smoke generator. Using such a smoke generator ensures obtaining the most professional effects products with a perfect flavour, aroma and colour.

Please note:The smoker and grill should be handled by adults only, with adherence to fire safety principles and after becoming familiar with the user manual for a given device and the recommendations on how to use the wood chips. When igniting the wood chips and topping them up while the grill, smoker or smoke generator is operating, remain cautious to avoid presumptive burns. Make sure that children and pets do not have access to hot devices.

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