These oakwood smoking chips are the best sawdust selection you could put your hands on. They are meant to be used with the smoking gun and its alternative smoking process. The idea here is to infuse your cocktails with the rich taste of smoke, but you can apply this technique to cheese, sauce, meat, fish, and everything else you feel like experimenting with. For a full aromatic experience, we recommend mixing the smoking chips with other ingredients, such as citrus zests, spices, herbs or essential oils.
To avoid the start of flames, the combustion has to be low and stable, inferior to 500°C. In order to do so, you could add a tiny quantity of water to the wood chips, or simply control the air flow.
Even if wood chips don't have a use-by date, it is recommended to keep them in a cool and dry place – ideally in a closed container. We also advise you to keep them from any fire source.
To change flavours from time to time, also try "Beechwood Sawdust" or "Jack Daniel's Sawdust".
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|Country of origin||Spain|