Which wood chunks, smoking chips and smoking dust do you use for which – Barbecook

Smoking ingredients is hot & trendy! Whether it's a piece of meat or fish, vegetables or fruit, anything is possible! All you have to do is choose the right wood chips for smoking. The unique flavour can be obtained by adding wood chunks, smoking chips or smoking dust. Wood chunks and smoking chips are used for hot smoking. Smoking dust is used for cold smoking. Below we go deeper into Barbecook's range of wood chunks, smoking chips and smoking dust.

Smoking chips

Smoking chips are the most popular kind of wood chips for smoking. They have a length of about 2 cm. You first soak them in water before you can start your smoking session. Then place the smoking chips in the drawer of your Barbecook Otto 2.0 or wrap them in some aluminium foil and place them on the coals of your Barbecook Oskar. You can also use these wood chips for smoking in the universal smoker box which is compatible with Barbecook's gas barbecues.

Apple smoking chips

Apple smoking chips give off a sweet and mild taste. These wood chips for smoking are ideal for smoking poultry, beef and ham.

Oak smoking chips

Oak smoking chips give off a heavy flavour. It is the most versatile variety. Ideal for smoking fish, red meat and game.

Hickory smoking chips

Hickory smoking chips give off a sweet but rather intense taste. These wood chips for smoking are ideal for smoking meat and fish.

Olive smoking chips

Olive smoking chips give off a spicy and earthy flavour. These wood chips for smoking are ideal for smoking poultry.

Cherry smoking chips

Cherry smoking chips give off a sweet and fruity taste. These wood chips for smoking are ideal for smoking pork, beef, poultry (such as chicken) and ham.

Lemon smoking chips

Lemon smoking chips give off a spicy citrus flavour. These wood chips for smoking are ideal for smoking white fish, poultry and seafood.

Wood chunks

Wood chunks are slightly larger and thicker than smoking chips. It are real cubes of wood. Just like smoking chips, they are also used for hot smoking. You soak them in water beforehand and then sprinkle them over the coals of your Oskar smoker or your charcoal barbecue.

Beech wood chunks

Beech wood chunks have a mild taste. They are ideal with meat, fish, vegetables, nuts and cheeses.

Red wine wood chunks

Red wine wood chunks are sweet and mild in taste. They are ideal with red meat and poultry.

Smoking dust

Smoking dust has the texture of sawdust. It is used as a seasoning when smoking cold. You need to fill a cold smoke generator with smoking dust and light it with a tea light to let the smoke dust smoulder and do its work.