For those who want to make the leap from “rich to memorable”, these Apple, Cherry and Whisky Barrel wood pieces are your VIP pass to the world of controlled smoking. They are generously sized pieces that release stable smoke and defined flavours, from mild fruity to sweet and intense whisky-scented notes. They work in charcoal smokers and grills, as well as gas grills with charcoal/smoker tray.
🌳 Materials and construction
Each variation is made from selected wood cut into chunks that take longer to burn than a chip, providing a gradual release of smoke and fewer reloads during long cooking. The chunk format provides sufficient thermal mass to ignite, smoke and maintain a stable combustion that does not raise the temperature of the equipment, ideal for low & slow sessions. In the case of Whisky Barrel, it is sourced from pre-cured barrel oak, which injects distillery nuances that are difficult to replicate.
🧪 Outstanding features
Its function is to flavour and enhance roasts with distinct profiles: Apple and Cherry provide light and fruity smoke, perfect for not covering up the flavour of the piece; Whisky Barrel adds a sweet and intense profile with a clear whisky aroma that enhances meats, fish, fruits and vegetables without being overpowering if dosed.
🚀 Performance and efficiency
The chunk size offers superior durability versus chips, with fewer mid-cooking interventions and more even smoke. Apple and Whiskey Barrel versions are available with a 5.7 L cover, sufficient for multiple services, optimising cost per cook and storage.
🎛️ Smoke design and aesthetics
Cherry smoke tends to be clear and subtle, with a sweet/acid point; Manzano is sweet and slightly fruity; Barril de Whisky elevates the complexity with sweet and intense whisky notes, generating a very attractive aromatic crust on long firings. Visually they favour a uniform smoke ring and an appetising sheen on the caramelised surface.
🧩 Compatibilities and accessories
They are ideal for water smokers and charcoal grills. If using a gas grill, use a cast iron charcoal/smoker tray or smoker box to control combustion and smoke flow. They also work on a sealing plate for an express smoky touch while you score.
🍖 Benefits according to cooking style
In low & slow they provide stable smoke for hours, perfect for ribs, shoulders or brisket. In direct grilling or searing they help to create quick layers of flavour without saturating. For fish and poultry, Apple and Cherry enhance without overshadowing; for intense cuts or sweet vegetables, Whiskey Barrel adds complexity and a lingering finish.
🛡️ Safety and ease of use
Use directly over coals in charcoal/smoker or inside gas smoker accessories. Soaking is not mandatory; if you prefer to lower the combustion peak, a short soak limits initial flare-ups. Maintain controlled vents to avoid open flare-ups and prioritise light blue smoke over dense white smoke.
🧭 Non-barbecue applications
They can be used to flavour smoke hoods for cocktails and cheeses, and serve in wood-fired ovens as an aromatic complement during preheating, adding a signature touch to pizzas and breads, always without blocking the evacuation of gases.
Use and Maintenance
To extract the best flavour from these chunks, the goal is
light blue smoke and stable heat control. The key is in the dosage, air circulation and the position of the fuel in relation to the food.
Lighting and dosage- For smokers/charcoal: place 1–3 chunks on hot coals, close the lid and adjust the vents. Start with a small amount: it is always better to add more than to remove.
- For gas: place 1–2 pieces in a cast iron tray or smoker box on top of the lit burner until you see steady smoke.
Smoke control3) Look for
light blue smoke; if it is white and dense, reduce the amount of pieces or slightly open the outlet vent to improve combustion.4) Add chips occasionally when the smoke dies down; avoid covering the embers completely so as not to smother them.
Cleaning and storage5) Allow to burn out completely and remove cold ashes with a suitable dustpan.6) Always store the bag closed, in a dry and ventilated place; moisture degrades the ignition and flavour.7) Do not use damp or mouldy pieces; if in doubt, discard them.
Safety8) Use heat-resistant gloves and long tools. Keep equipment away from combustible materials.9) Do not leave the barbecue unattended and check that the gas taps are closed when you have finished.
Use and Maintenance
To extract the best flavour from these chunks, the goal is
light blue smoke and stable heat control. The key is in the dosage, air circulation and the position of the fuel in relation to the food.
Lighting and dosage- For smokers/charcoal: place 1–3 chunks on hot coals, close the lid and adjust the vents. Start with a small amount: it is always better to add more than to remove.
- For gas: place 1–2 pieces in a cast iron tray or smoker box on top of the lit burner until you see steady smoke.
Smoke control 3) Look for
light blue smoke; if it is white and dense, reduce the amount of pieces or slightly open the outlet vent to improve combustion. 4) Add chips occasionally when the smoke dies down; avoid covering the embers completely so as not to smother them.
Cleaning and storage 5) Allow to burn out completely and remove cold ashes with a suitable dustpan. 6) Always store the bag closed, in a dry and ventilated place; moisture degrades the ignition and flavour. 7) Do not use damp or mouldy pieces; if in doubt, discard them.
Safety 8) Use heat-resistant gloves and long tools. Keep equipment away from combustible materials. 9) Do not leave the barbecue unattended and check that the gas taps are closed when you have finished.
Use and Maintenance
To extract the best flavour from these chunks, the goal is
light blue smoke and stable heat control. The key is in the dosage, air circulation and the position of the fuel in relation to the food.
Lighting and dosage- For smokers/charcoal: place 1–3 chunks on hot coals, close the lid and adjust the vents. Start with a small amount: it is always better to add more than to remove.
- For gas: place 1–2 pieces in a cast iron tray or smoker box on top of the lit burner until you see steady smoke.
Smoke control 3) Look for
light blue smoke; if it is white and dense, reduce the amount of pieces or slightly open the outlet vent to improve combustion. 4) Add chips occasionally when the smoke dies down; avoid covering the embers completely so as not to smother them.
Cleaning and storage 5) Allow to burn out completely and remove cold ashes with a suitable dustpan. 6) Always store the bag closed, in a dry and ventilated place; moisture degrades the ignition and flavour. 7) Do not use damp or mouldy pieces; if in doubt, discard them.
Safety 8) Use heat-resistant gloves and long tools. Keep equipment away from combustible materials. 9) Do not leave the barbecue unattended and check that the gas taps are closed when you have finished.
Use and Maintenance
To extract the best flavour from these chunks, the goal is
light blue smoke and stable heat control. The key is in the dosage, air circulation and the position of the fuel in relation to the food.
Lighting and dosage- For smokers/charcoal: place 1–3 chunks on hot coals, close the lid and adjust the vents. Start with a small amount: it is always better to add more than to remove.
- For gas: place 1–2 pieces in a cast iron tray or smoker box on top of the lit burner until you see steady smoke.
Smoke control 3) Look for
light blue smoke; if it is white and dense, reduce the amount of pieces or slightly open the outlet vent to improve combustion. 4) Add chips occasionally when the smoke dies down; avoid covering the embers completely so as not to smother them.
Cleaning and storage 5) Allow to burn out completely and remove cold ashes with a suitable dustpan. 6) Always store the bag closed, in a dry and ventilated place; moisture degrades the ignition and flavour. 7) Do not use damp or mouldy pieces; if in doubt, discard them.
Safety 8) Use heat-resistant gloves and long tools. Keep equipment away from combustible materials. 9) Do not leave the barbecue unattended and check that the gas taps are closed when you have finished.
Recipe for Brisket with a touch of distillery
The oak barrel releases sweet and intense whisky notes that deepen the flavour of the brisket and create a dark, aromatic, competition-worthy crust.
Ingredients (8–12 servings)
4–5 kg brisket
2 tbsp coarse salt
2 tbsp freshly ground black pepper
1 tsp mustard as a binder
4–6 pieces of wood from a whisky barrel
Butcher paper or similar
Steps to follow
Stabilise the smoker at 110–120 °C.
Coat the brisket with mustard, salt and pepper.
Add 3–4 pieces of Whisky Barrel and place the meat in the smoker when the smoke is blue.
Maintain 110–120 °C; if the smoke decreases, add 1 piece every 60–90 minutes.
Wrap at 74–77 °C internal and cook to 93–96 °C.
Rest for 1–2 hours in a cambro and cut against the grain.
Vegetarian variation of Whisky Smoke Butternut Squash
Butternut squash is a sweet canvas that is enhanced by notes of oak and whisky. The result is a buttery purée or a side dish of wedges with caramelised edges.
Ingredients (4–6 servings)
1 medium butternut squash
2 tbsp maple syrup or honey
1 tbsp olive oil or clarified butter
Salt and pepper to taste
2 pieces of wood from a whisky barrel
Optional: fresh herbs (sage, thyme)
Steps to follow
Cut the pumpkin lengthwise and remove the seeds. Mix the syrup with oil, salt and pepper; spread inside and out.
Prepare the equipment at 150–160 °C indirectly and add 2 pieces of Whisky Barrel.
Place the pumpkin cut-side up; smoke for 75–90 minutes until very tender.
Optional: sear the edge for 1–2 minutes over direct heat to caramelise.
Serve in wedges with herbs or mash for a creamy smoked purée.
Recipe for Fruity St. Louis Ribs
Apple wood provides a mild, sweet smoke that enhances without overpowering. It is perfect for ribs because it helps form a caramelised crust and a juicy interior, with a fruity aroma reminiscent of apple juice.
Ingredients (4–6 servings)
2 racks of St. Louis ribs
2 tbsp fine salt
1 tbsp black pepper
2 tbsp brown sugar
1 tablespoon sweet paprika
1 teaspoon garlic powder
2 cups apple juice
2 tbsp apple cider vinegar
2–3 pieces of wood from an apple tree
Steps to follow
Prepare the grill for 120–130 °C indirect heat.
Mix the rub (salt, pepper, sugar, paprika and garlic) and coat the ribs generously.
Place 2 pieces of apple wood on the coals or in the smoker box; wait until you see light blue smoke.
Smoke for 3 hours, spraying every 45 minutes with a mixture of juice and vinegar.
Drizzle each rack with a little juice and cook for a further 2 hours.
Uncover and cook for an additional 30–60 minutes to set the crust.
Rest for 15 minutes and cut between the bones.
Vegetarian variation of applewood-smoked oyster mushroom “ribs”
King oyster mushrooms have fleshy gills that, when smoked with apple wood, develop crispy edges and a tender centre, emulating the juicy bite of a rib but 100% plant-based.
Ingredients (4 servings)
1 kg whole cardoon mushrooms
3 tbsp soy sauce
2 tbsp olive oil
1 tbsp maple syrup or honey
1 tsp sweet paprika
½ tsp garlic powder
Salt and pepper to taste
1–2 pieces of apple tree wood>
Steps to follow
Mix the soy sauce, oil, syrup, paprika and garlic; season with salt and pepper. Marinate the mushrooms for 20–30 minutes.
Preheat the grill to 150 °C on indirect heat and add 1–2 pieces of Manzano wood.
Arrange the mushrooms with the gills facing upwards on the grill.
Smoke for 45–60 minutes, brushing with the marinade halfway through.
Optional: sear for 1–2 minutes on each side for crispy edges.
Serve with a squeeze of lemon or additional glaze.
Recipe for Free-range chicken + Express salmon (2×1 menu)
Cherry wood imparts a light, fruity smoke that complements delicate proteins. This ‘two-in-one’ format optimises the fire to produce aromatic chicken and buttery salmon in the same session.
Ingredients (4–6 servings)
1 whole chicken, 1.5–1.8 kg
Salt, pepper, 2 tbsp olive oil
1 lemon and fresh thyme
2 salmon fillets with skin (600–800 g total)
2–3 pieces of cherry wood
Steps to follow
Preheat to 160 °C indirectly. Season the chicken, brush with oil and add lemon and thyme to the cavity.
Place 2 pieces of cherry wood and wait for blue smoke; add the chicken.
After 45 minutes, increase the temperature to 180 °C. In the last 20–25 minutes, add the salmon skin-side down, fine salt and a touch of oil. Remove when the chicken reaches an internal temperature of 74 °C and the salmon flakes easily.
Rest for 10 minutes and serve.
Vegetarian variation of whole cauliflower glazed with cherry wood smoke
Cauliflower elegantly absorbs the cherry wood smoke. The tahini and lemon glaze creates a golden, spicy crust that contrasts with the tender centre.
Ingredients (4 servings)
Steps to follow
Remove the outer leaves, keeping the trunk. Mix the tahini, oil, lemon, cumin, salt and pepper.
Coat the entire cauliflower with the glaze.
Set the equipment to 170–180 °C indirect heat and add 1–2 pieces of cherry wood.
Smoke for 60–75 minutes until a knife can be inserted with little resistance.
Glaze again in the last 10 minutes and serve in wedges with more lemon.
