Smoking Wood Chips Beech - Grill Fanatics
- Neutral smoke: suits fish, chicken, pork and cheese
- Forgiving wood, also great for beginners
- 500g bag, good for several sessions
Beech is the smoking wood you can hardly go wrong with: neutral, lightly nutty and without its own stamp on your dish. That is exactly why it is the best first choice if you are still figuring out how much smoke you like.
Why beech is so versatile
Where hickory or oak bring their own character, beech stays in the background: you taste smoke, not a wood type. That way you can use the same bag for a trout, a chicken and a piece of cheese, without one dish tasting completely different from the other.
- Mild, neutral smoke with a slightly nutty note
- Suits fish, poultry, pork, sausage, cheese and vegetables
- Forgiving: a handful too much does not make it bitter right away
- 500 gram bag, also suitable for cold smoking salmon and cheese
How to use the chips
Let the charcoal burn through properly first, then sprinkle a handful of chips over the coals and close the lid. Wait until the thick white smoke has disappeared: the thin, almost bluish smoke that remains gives the flavor you are looking for.
Also check the other smoking wood chips or switch to chunks for long sessions.
