Smoking chips and chunks

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WE ARE EXCITED TO ANNOUNCE OUR NEW SMOKING PRODUCTS WHICH ARE ARRIVING VERY SOON

Here are some tips for our new products for using smoking chips when smoking meat or other foods, you can also scan the QR code on packaging and watch the video:

  • Soak the wood chips in water for at least 30 minutes before using. This allows them to produce smoke instead of catching on fire.
  • Use a smoker box to contain the chips over the heat source in your smoker or grill or bbq. This allows the smoke to permeate the meat.
  • Try different types of wood chips like whiskey, red wine, cognac, oak, etc. Each imparts a different flavour.
  • Start with a smaller amount of chips, like 1-2 cups. You can always add more during the smoking process if needed.
  • For quick smoke flavour, use chips. For longer smokes, use chunks of wood instead so they smoulder longer.
  • Keep the temperature low, between 225-275°F, for best smoke penetration into the your product.
  • Replace spent chips/chunks with fresh ones throughout the smoking time to keep smoke consistent.
  • Avoid soaking chips too long or they won’t smoke. 2 hours max is ideal.

I hope these tips help you get the best flavour using our wood chips! Let us know if you have any other questions please don’t hesitate in getting in touch.

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