FLAVOURED WOOD CHIPS FOR SMOKING GUNS. 500ML
Chemical free and ground to a consistency that gently smoulders when ignited – so a little goes a long way! These smoking chips can also be used on the BBQ to flavour food - simply sprinkle onto coals just before cooking the food or near the end of the cooking time.
HICKORY Were talking serious BBQ and the most popular smoking wood in the USA, good for all smoking. Ribs, pork, brisket and anything where a BBQ sauce is to be used, works well with this robust wood. Produces a strong bacon-like flavour.
ALDER - Famous in the Pacific Northwest for smoking salmon, this mild wood is the chefs smoke of choice when looking to create a delicate smoky flavour with a hint of sweetness. Excellent with all fish (especially salmon & trout), seafood, pork, poultry and light-meat game birds and vegetables.
APPLE The flavour is more complex and denser than alder, yet it is still quite mild, being slightly sweet and fruity. Excellent for game birds, fish, beef, poultry and pork (especially ham).
ASH Burns quite fast to produce a light distinctive flavour that’s good with fish and red meats.
BEECH Produces a medium flavour suitable for pork, ham and sausages.
BOURBON SOAKED OAK Infuses gentle bourbon flavour. Great with ribs, brisket, and other red meats. Try some on your next venison smoked dish.
CHERRY Creates a smoke that is rich, smooth, slightly sweet and fruity. Its a killer with Cornish game hens, duck breast, and for smoking vegetables as well as with all meats. Blend with oak for smoking turkey.
MAPLE Maybe its because Autumn (Fall) brings memories of vivid orange maple trees dotting green fields of lazy dairy cows - you get the picture. Maple is great for smoking cheese. Produces a mild sweetish flavour that is great with pork, poultry small game birds, vegetables and cheese.
MESQUITE Flavour of the Southwest USA, from smoked chicken tacos to smoked chilli-peppers. This has a very strong, earthy flavour so remember a little bit does it as overused it can turn foods bitter. Works well with most meats, especially beef, and most vegetables.
OAK. Widely used in commercial smoking, oak is wonderful with sausages and blended with cherry for smoking turkey. This popular wood is the most commonly used for smoking in the UK producing a heavy smoke flavour that is great for all red meat, heavy game and pork.
WHISKEY SOAKED OAK. As Oak above but with a hint of Whiskey adding body to your dish.
CABERNET SOAKED OAK Infuses cabernet wine flavour
CHESTNUT Infuses delicate Chestnut flavouring.
Product Overview:
High quality wood chips specifically manufactured for use with hot smokers, stovetop smokers and The Smoking Gun (tm). Wood chips are far superior to wood shavings which burn poorly because of the flat shape of a shaving compared to the more square shape of wood chips - ie they allow air to draw past them. This is especially important for the Smoking Gun because shavings can block the wire screen and cause the gun to over-heat. The other problem with shavings is that because they are waste from saw mills (often swept from the floor) they can have other materials mixed with them.Chemical free and ground to a consistency that gently smoulders when ignited – so a little goes a long way! These smoking chips can also be used on the BBQ to flavour food - simply sprinkle onto coals just before cooking the food or near the end of the cooking time.
HICKORY Were talking serious BBQ and the most popular smoking wood in the USA, good for all smoking. Ribs, pork, brisket and anything where a BBQ sauce is to be used, works well with this robust wood. Produces a strong bacon-like flavour.
ALDER - Famous in the Pacific Northwest for smoking salmon, this mild wood is the chefs smoke of choice when looking to create a delicate smoky flavour with a hint of sweetness. Excellent with all fish (especially salmon & trout), seafood, pork, poultry and light-meat game birds and vegetables.
APPLE The flavour is more complex and denser than alder, yet it is still quite mild, being slightly sweet and fruity. Excellent for game birds, fish, beef, poultry and pork (especially ham).
ASH Burns quite fast to produce a light distinctive flavour that’s good with fish and red meats.
BEECH Produces a medium flavour suitable for pork, ham and sausages.
BOURBON SOAKED OAK Infuses gentle bourbon flavour. Great with ribs, brisket, and other red meats. Try some on your next venison smoked dish.
CHERRY Creates a smoke that is rich, smooth, slightly sweet and fruity. Its a killer with Cornish game hens, duck breast, and for smoking vegetables as well as with all meats. Blend with oak for smoking turkey.
MAPLE Maybe its because Autumn (Fall) brings memories of vivid orange maple trees dotting green fields of lazy dairy cows - you get the picture. Maple is great for smoking cheese. Produces a mild sweetish flavour that is great with pork, poultry small game birds, vegetables and cheese.
MESQUITE Flavour of the Southwest USA, from smoked chicken tacos to smoked chilli-peppers. This has a very strong, earthy flavour so remember a little bit does it as overused it can turn foods bitter. Works well with most meats, especially beef, and most vegetables.
OAK. Widely used in commercial smoking, oak is wonderful with sausages and blended with cherry for smoking turkey. This popular wood is the most commonly used for smoking in the UK producing a heavy smoke flavour that is great for all red meat, heavy game and pork.
WHISKEY SOAKED OAK. As Oak above but with a hint of Whiskey adding body to your dish.
CABERNET SOAKED OAK Infuses cabernet wine flavour
CHESTNUT Infuses delicate Chestnut flavouring.
