Food Smoking Wood Chips -1 kg pouches

What is Food Smoking?

Food smoking is a method of cooking that involves exposing food to smoke from burning wood chips. Smoking food is a great way to add flavour and depth to a variety of dishes. It’s a technique that has been used for centuries and is still popular today. The different types of wood chips available make it easy to experiment with different flavours and create unique and delicious smoked dishes.

Which wood is most suitable for food smoking?

The wood chips used for smoking food can come from a variety of trees, including hickory, mesquite, apple, cherry, and pecan. Each type of wood imparts a unique flavour to the food being smoked, so choosing the right food smoking wood chips is an important part of the smoking process.

The best flavour match (Food + Smoking Wood Chips)

• Hickory wood chips are known for their strong, smoky flavour and are often used for meats such as pork, beef, and poultry.
• Mesquite wood chips are a popular choice for grilling and smoking, as they provide a strong, smoky flavour with a hint of sweetness.
• Apple wood chips are milder in flavour and are often used for smoking fish and poultry.
• Cherry wood chips are also mild in flavour and are often used for smoking pork, poultry, and fish.
• Pecan wood chips have a nutty and slightly sweet flavour and are often used for smoking pork, beef and poultry.

Burn wood chips to produce aromatic smoke

It is easy to use and can smoke any kind of food or liquid. The Smoking Gun Pro is a handy hand-held device that offers a great alternative to traditional smoking methods.

Rather than using heat and specialized equipment, you can use the Smoking Gun PRO to transform foods that you would typically never have considered smoking.

How to use Food Smoking Wood Chips

When using wood chips for smoking, it’s important to soak them in water for at least 30 minutes before using them. This helps to prevent the wood from burning too quickly and also helps to create more smoke. The food being smoked should be placed on the grill grates above the food smoking wood chips, with the lid closed to trap the smoke inside. The temperature of the grill should be kept low, around 105-120°C, to allow the food to smoke and cook slowly.