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Exstream BBQ Barbecue Smoking Wood Chips Food Smoke Apple, Beech, Oak, Cherry 100% Natural No Chemicals (Smoker Box)

Exstream BBQ Barbecue Smoking Wood Chips Food Smoke Apple, Beech, Oak, Cherry 100% Natural No Chemicals (Smoker Box) by Amazon.co.uk

Price last update: 22/03/2025

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• 100% Natural Wood, No Chemicals Added - Environmentally Friendly

Description

PEFC Sourced Virgin Wood
All our chips come from PEFC certified suppliers. PEFC is equal to FSC and ensures the responsible growing and cutting of forests for sale in the open market.
PEFC number 14-32-00013. Visit the PEFC website for more information.
Use 4 Ways!
Charcoal Barbecues
Simply chuck over the coals or use a specifically designed smoking box. Close the lid, sit back and let the smoke do all the work.
When smoking on charcoal it can be hard to control the heat. For best results allow the charcoals to go white before cooking. Soak the chips prior and cook slowly to allow the smoke to penetrate the meat or veg surface.
Gas Barbecues
Grab a handy smoking box and place directly in line with a flame. Alternatively, line a baking tray with chips for the same effect.
Chips do not require a high heat to burn and start producing smoke relatively quickly. For best results keep the overall heat of the barbecue low (between 120 to 150 Celsius) but put the chips in line with a flame if soaked to maintain their temperature.
Pizza Ovens
Add to existing fuel in the pizza oven to add flavour.
Pizza's love being cooked at a high heat (between 250 and 260 Celsius) so the key here is make sure the fuel being used can burn hot! Chips alone are unlikely to be able to sustain the correct level of heat and therefore should always be paired with another fuel source.
Cold Food Smokers
Either use a tube or tray smoke generator, add the chips, light with a torch and leave. There are multiple types of cold smoker units so use whichever suites you best.
The key here is to maintain a burn with the chips whilst keeping the temperature of the food low. Some will burn the chips in a barbecue and siphon off into the smoking chamber, others will have specifically designed smoker chambers where the heat is kept away from the food. Whichever you're sure to find a winner from our range of species.
Experiment With Species & Foods For Perfect Combinations
With our range of species you can find a wood that will suite any food you are planning on smoking. From red meat joints and brisket to vegetables and cheese there really is plenty to explore.
Flavour Guide
Apple
- Adds sweetness which goes perfectly with pork and poultry.
Cherry
- Rounded sweetness which compliments any meat.
Oak
- A very strong flavour making average beef or lamb into something special.
Beech
- A good wood chip for beginners. It is very mild that goes well with all meats and fish.
Mesquite
- Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.
Hickory
- The rich, slightly sweet essence of hickory smoke imparts a beloved flavor redolent of campfires, parties and summertime.
Chestnut
- Slightly sweet nutty smoky flavour. Good with most meats.
Walnut
- Has a strong, slightly bitter flavour. Use walnut wood when grilling red meat and game