The wooden chips enrich your food with natural smoking flavours. Every kind of wood has its own taste in order to create completely new combinations of flavours with your fish and meat. The chips have to be soaked in water before usage. For subtle nuances of the fine smoke flavour the chips can be used in combination with the smoking box. In order to create an intensive flavour of smoke and wood the chips can be scattered directly onto the charcoal.
Hickory: „The king of smoking woods“. Best decision for beef, pork and poultry. Hickory gives your food a savoury taste of smoke with a slight sweetness.