Smoking Wood Chips Apple - Grill Fanatics

Quick sessions by the fire need wood that gives smoke right away, and that is exactly what apple wood chips are made for. Sprinkle a handful over the coals and within a few minutes a mild, slightly sweet cloud of smoke hangs over your chicken, ribs or piece of salmon. No sharp edges, no risk that your guests end up tasting only smoke.

What you use them for

Apple is the most forgiving wood there is. Spareribs, chicken pieces, pork shoulder and fish gain a fruity undertone from it, without the dish itself getting lost. Handy if you are working with a kamado bbq and still want food on the table within an hour.

• Chips give smoke right away, unlike chunks which you save for long sessions
• Mild, fruity flavor that combines well with oak or hickory for more depth
• 500 grams per bag, plenty for several cooking sessions
• Works in a kamado, kettle barbecue, smoker or smoke box

How to use them

Let the coals glow through properly first until a layer of gray ash forms, then sprinkle the chips over them or fill a smoke box. Wait until the first thick white smoke has cleared and the smoke is thin and bluish before the meat goes on. If you are smoking a longer session, add a little more halfway through instead of burning it all at once. If you want hours of smoke without refilling instead, check the smoking wood chunks.