Each type of wood in our smoking powder collection is carefully selected to offer a unique flavour profile that reflects the richness of Mediterranean gastronomy. Lemonwood powder, for example, adds a refreshing citrus zing that perfectly complements seafood and poultry, while robust oak provides a deeper, smokier flavour, ideal for red meats and cheeses. This variety of wood allows each meal to be transformed into a complex culinary experience, full of nuances that evoke the flavours and aromas of the Mediterranean.
Optimum Size for Uniform Smoking
The wood powder size, with particles between 1 and 2 mm, is designed to provide a consistent and efficient smoking process. This size allows the powder to burn evenly, producing a constant flow of smoke without intense flames, ensuring that the food absorbs the smoked flavour evenly. This balance is crucial for perfect smoking, as it prevents overcooking of the food surface while penetrating and enriching its internal flavours.
Sustainable and Natural Use
Our commitment to sustainability is reflected in our choice of recycled and natural woods, free of artificial additives and chemicals. The woods we use come from responsible sources, including wine barrels and carefully managed Mediterranean trees. This not only ensures a high quality product, but also minimises environmental impact, making our wood smoking powder an environmentally friendly choice for cooking enthusiasts who value both taste and sustainability.
Easy Storage and Long Life
Wood Smoking Powder comes in a handy 450g resealable pack, designed to keep the product fresh and aromatic for long periods. This format not only makes it easy to store in any kitchen, but also ensures that the powder retains its smoking properties every time it is used. With an extended shelf life, this product is always ready to use, allowing you to enjoy smoking at any time without worrying about loss of quality.
Recommended for Chefs and Hobbyists
Whether you are a professional chef looking to perfect the art of smoking or an amateur barbecue enthusiast, wood smoking powder is an indispensable tool in your kitchen. Its versatility and superior quality make it a popular choice among culinary experts who want to surprise with exquisite smoked flavours, as well as home cooks looking to explore new dimensions of flavour in their dishes.
Unique Flavour Combinations
The true art of smoking lies in experimentation and the creation of unique flavour combinations. You can mix red wine barrel powder with orange wood for a fruity profile with a hint of robustness, perfect for pork or poultry. Or combine cherry wood with whisky barrel for a sweet, smoky blend that elevates fish and cheese. These unique combinations allow you to customise the smoking process, offering limitless possibilities to create flavours to suit you and your guests’ preferences.
Step-by-Step Guide to Using Wood Smoking Powder
- Preparation: Before you begin, select the type of wood powder that best suits the food you are going to smoke. Soak the powder in water for 30-60 minutes for prolonged and more controlled smoking.
- Preheating the smoker: If you are using a hot smoker, preheat your smoker to the appropriate temperature (between 50°C and 80°C). For cold smoking, make sure the temperature stays below 30°C.
- Placing the Powder: Drain excess water from the powder and place it in the smoking tray or box of your device. Turn on the smoke generator or heat source, depending on the smoking method you are using.
- Smoking: Place the food on the smoker grate, making sure there is enough space between them to allow for even smoke circulation. Close the lid and allow the smoke to permeate the food for the required time. Cold smoking can take several hours, while hot smoking can take 2 to 6 hours, depending on the type of food and the desired flavour.
- Monitoring and Adjustments: Periodically check the amount of smoke and adjust the ventilation if necessary. Add more wood dust if prolonged smoking is needed.
- Completion: Once the food has reached the desired flavour, remove it from the smoker. Let them rest for a few minutes before serving, allowing the flavours to settle.
- Cleaning: After each smoking session, clean the smoker and discard any burnt powder residue to keep your equipment in top condition.
Specifications
- Composition: 100% natural wood.
- Particle size: Ranges from 0.1 to 1 mm, which guarantees a uniform and consistent smoking process.
- Recommended applications: Ideal for smoking meat, fish and vegetables, enhancing the flavour and aroma of culinary creations.
- Compatible smoking techniques:
- Cold smoking: Performed at temperatures below 30°C, suitable for foods that do not require further cooking such as fish, cheese and raw sausages.
- Hot smoking: This is carried out at temperatures between 50°C and 80°C, ideal for products that require cooking or a softer texture such as meats and some fish.
- Recommended equipment:
- Cold smoking: cold smoke generators, smoking chambers, DIY smokers.
- Hot smoking: Electric smokers, gas smokers, wood smokers, charcoal smokers, offset smokers, and commercial smoking chambers.
- Product weight: 450 g.
- Wood source: Made from oak barrel staves impregnated with the fragrance and aroma of cognac.
- Recommended foods for smoking: Cheese, fish, seafood, chicken, duck and turkey.
- Flavour profile: Impart a delicate but distinctive flavour, a favourite with chefs and barbecue enthusiasts.
- Additional varieties available: Other Mediterranean woods such as citrus, olive, orange, lemon, cherry, cherry, apple, walnut, pear, oak and beech are also available.
