Smoking wood chips for a quick smoky flavour
Smoking wood chips are small wood pieces that quickly give dishes an extra smoky aroma while barbecuing. Due to their compact size, the chips heat up quickly and begin to smoulder almost immediately. They are therefore particularly suitable for shorter cooking times on a kamado, smoker or charcoal barbecue.
When do you use smoking wood chips?
Use smoking wood chips for dishes that spend a relatively short time on the barbecue. Think chicken fillets, fish, prawns, burgers, steaks, vegetables and cheese. The rapid smoke production ensures that these dishes can absorb enough aroma even during a short cooking time.
For extended low & slow sessions, smoking wood chunks are generally more suitable. Chunks are larger and release smoke over a longer period. Also read about the difference between smoking wood chips and chunks if you are unsure which size is right for your cooking method.
Four different smoky flavours
Apple smoking wood chips provide a light, fruity and slightly sweet smoky flavour. They pair excellently with poultry, fish and pork.
Hickory provides a robust, classic BBQ aroma. Use these chips with beef, pork, spareribs and burgers when you want the smoky flavour to be clearly present.
Olive provides a mild, spicy and Mediterranean aroma that pairs well with lamb, fish, chicken and grilled vegetables.
Whiskey smoking wood chips give dishes a warm, slightly sweet smoky character. This variety pairs particularly well with beef, pork and salmon.
View our selection guide to discover which smoking wood goes with which dish.
How do you use smoking wood chips?
First bring your barbecue to the desired temperature. Then sprinkle a small amount of smoking wood chips directly onto the glowing kamado charcoal. Then close the lid so that the aromatic smoke can circulate around the dish.
Start with a small amount of chips. A subtle smoky flavour is often more enjoyable than an overpowering aroma. If you want to extend the smoking period, add a small amount more during cooking.
The chips can be used directly in a Titan Kamado, smoker or traditional charcoal barbecue. Soaking them in water is generally not necessary when using them in a kamado.
Also view the complete range of smoking wood for kamado and BBQ.
