Food Smoking
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Wood chips are where the flavour lives, and we carry a good spread - Fine Apple, Alder, Beech, Cherry, Hickory, Mesquite and Oak in the 7/20 grade, Coarse Apple and Cherry 20/160 for the barbecue, plus treats like Bourbon Soaked Oak. With so many smoking wood chips to choose from, a little guidance goes a long way, and our which wood chips do I need guide is the quickest way to narrow it down before you order.
The milder fruit and hardwoods - apple, alder, oak - flatter delicate fish like salmon and mackerel, while hickory and mesquite bring a bigger, smokier punch that stands up to red meat. Cherry sits somewhere in the middle, with a faint sweetness that suits poultry and pork. Blending is half the fun. A little hickory with apple gives a rounded smoke that's all your own. Our deeper guide to wood flavours runs through each one in turn, and once you've landed on a favourite, the treacle-cured salmon recipe is a fine way to put it to use.
Grade matters as much as flavour. Fine wood chips catch and smoke quickly, so they suit smoker boxes and stovetop ovens, where the chamber is small and the cook is short. Coarse BBQ wood chips are bigger and burn slower, holding their smoke through a long session outdoors. One thing to remember: chips are for hot smoking only. They need real heat to get going. Flavouring cheese, bacon or cured fish without cooking? You'll want fine dust instead, which lives over on our cold smoking collection.
