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Wood Chips - PintsChemical free and ground to a consistency that gently smoulders when ignited – That’s why a little bit goes a long way
Packed in our resealable one imperial pint (20 Fluid Ounces / 560ml) containers
Twelve different flavours available as shown below - Minimum Order 4 'Pints'
Can also be used on the Bar-B-Q to flavour food - Simply sprinkle onto coals just before cooking the food or near the end of the cooking time - Can be pre-soaked in water for slower burning and/or placed in an old baked bean or sardine tin sat upon the coals
[We also have larger Tubs available for commercial use (5 Litres = approx 10 US Pints = approx 1.1 Imperial Gallons) - NOW IN ALL FLAVOURS - Please select 'Wood Chips - Gallons' from left-hand menu. NB: Suitable for use in the Smoking Gun]
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Wood Chips Gourmet Selection Pack - 10 Pints - Save £5
All ten USA flavours:
Alder, Apple, Bourbon Soaked Oak, Cherry, Corn Cob, Hickory, Maple, Mesquite, Oak, Pecan
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Alder Wood Chips - Pint
ALDER Famous in the Pacific Northwest for smoking salmon, this mild wood is the chefs smoke of choice when looking to create a delicate smoky flavour with a hint of sweetness. Excellent with all fish (especially salmon & trout), seafood, pork, poultry and light-meat game birds and vegetables.
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Apple Wood Chips - Pint
APPLE The flavour is more complex and denser than alder, yet it is still quite mild, being slightly sweet and fruity. Excellent for game birds, fish, beef, poultry and pork (especially ham).
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Ash Wood Chips
ASH Burns quite fast to produce a light distinctive flavour that’s good with fish and red meats.
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Beech Wood Chips
BEECH Produces a medium flavour suitable for pork, ham and sausages.
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Bourbon Soaked Oak Wood Chips - Pint
BOURBON SOAKED OAK Infuses gentle bourbon flavour. Great with ribs, brisket, and other red meats. Try some on your next venison smoked dish.
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Cherry Wood Chips - Pint
CHERRY Creates a smoke that is rich, smooth, slightly sweet and fruity. Its a killer with Cornish game hens, duck breast, and for smoking vegetables as well as with all meats. Blend with oak for smoking turkey.
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Corn Cob Chips - Pint
CORN COB This is the heart of the corn cob and it is processed into small granules. They are power packed with a slightly sweet robust flavour, and a little bit goes a long way. Mix a teaspoon with a tablespoon of apple or cherry when smoking chicken or turkey.
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Hickory Wood Chips - Pint
HICKORY Were talking serious BBQ and the most popular smoking wood in the USA, good for all smoking. Ribs, pork, brisket and anything where a BBQ sauce is to be used, works well with this robust wood. Produces a strong bacon-like flavour.
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Oak Wood Chips - Pint
OAK Widely used in commercial smoking, oak is wonderful with sausages and blended with cherry for smoking turkey. This popular wood is the most commonly used for smoking in the UK producing a heavy smoke flavour that is great for all red meat, heavy game and pork.
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Pecan Wood Chips - Pint
PECAN A distinct flavour that adds a touch of magic to chicken and game birds. The flavour is similar to Hickory but not as strong so this is good with most meats.
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Maple Wood Chips - Pint
MAPLE Maybe its because Autumn (Fall) brings memories of vivid orange maple trees dotting green fields of lazy dairy cows - you get the picture. Maple is great for smoking cheese. Produces a mild sweetish flavour that is great with pork, poultry small game birds, vegetables and cheese.
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Mesquite Wood Chips - Pint
MESQUITE Flavour of the Southwest, from smoked chicken tacos to smoked chilli-peppers. This has a very strong, earthy flavour so remember a little bit does it as overused it can turn foods bitter. Works well with most meats, especially beef, and most vegetables.
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