Wood Chips 340 g – Cook in Wood

Wood chips are the ultimate choice for those looking to take their grilling skills to the next level. Each variety of these chips has been meticulously selected and treated to deliver an exceptional smoking experience, catering to the most discerning needs and tastes. Whether you’re looking for a robust, sweet, fruity, or sophisticated profile, they have the perfect chip for you.

A Unique Selection of Flavours and Aromas

The diversity of the chips is impressive, with each variety designed to enhance the flavour of different types of meat, fish and poultry. Chips made from whisky casks infuse your food with a deep, rich aroma, ideal for red meats that need an extra touch of complexity. These chips are sourced from whisky casks from renowned distilleries such as Macallan, Glenfiddich and Ardbeg, ensuring unparalleled quality in every mouthful.

On the other hand, citrus chips, such as lemon or orange, are perfect for those looking for a refreshing and vibrant twist on their barbecue. These chips provide a light, tangy aromatic profile that pairs perfectly with fish and seafood, adding a fresh nuance that enhances the natural flavour of the food without overpowering the palate.

Mediterranean and Traditional Experience

For lovers of Mediterranean flavours, olive chips offer a unique experience with their intense aroma and earthy nuances. They are ideal for those looking to evoke the essence of Mediterranean cuisine in every roast, bringing a rustic and sophisticated touch to meats and poultry.

In contrast, oak chips represent the classic and robust side of the smoking world. This type of wood has been used for centuries for smoking meats, and for good reason. Its strong and distinctive aroma is capable of transforming a simple piece of meat into a culinary delight full of depth and character. It is the preferred choice for those looking for a traditional profile that never goes out of fashion.

Sweetness and Smoothness in Every Bite

Peach and apple wood chips offer a smooth, fruity sweetness that is ideal for white meats, poultry and fish. These wood chips add a touch of natural sweetness to foods, creating a flavour combination that is as delicious as it is unexpected. Smoking with these woods provides a layer of flavour that integrates perfectly without overpowering the dish, resulting in a harmonious balance.

The almond chips, meanwhile, provide a toasty, mild flavour that is especially appreciated in meats such as pork and chicken. This flavour profile is perfect for those looking to add a warm, slightly sweet note to their barbecues, without the taste being overpowering.

Sophisticated and Elegant Aromas

If you’re looking for a touch of elegance and refinement in your dishes, cognac or fine wine infused chips are the perfect choice. These chips not only add a sophisticated aroma to your food, but also elevate the flavour profile with rich, complex notes. They are ideal for red and white meats, where the deep flavour of cognac or the delicate touch of fine wine can really shine.

Sherry and Muscatel wine chips bring a sweet and aromatic profile, perfect for those who want a fruitier, more enveloping flavour in their barbecues. The aroma of the sherry wine is unique and complex, ideal for meats and fish that require a distinctive touch, while the Muscat adds a fruity sweetness that perfectly complements lighter dishes.

Citrus and Vitality on the Grill

For a grill that exudes freshness and vitality, lemon and orange chips are incomparable. These chips bring a citrus aroma that revitalises any dish, making flavours feel lighter and fresher. They are especially effective in fish, seafood, and poultry, where their vibrant, acidic profile can contrast and complement the natural flavours of the food.

The Delicacy of Softwoods

Beech and vine chips are designed for those who prefer a softer, more subtle smokiness. These woods do not overpower the food with their flavour, but add a delicate touch that enhances the natural nuances of meat and fish. They are ideal for grilling where a balance is sought between the smoky flavour and the original flavour of the food, making each bite light but full of character.

Detailed Instructions for a Perfect Smoking Experience

To get the maximum flavour and aroma from wood chips, follow this detailed process to help you achieve an unparalleled smoking experience.

1. Select the Right Wood Chips
   • Choose the variety of wood chips that best complements the type of food you are smoking. For example, whisky wood chips are perfect for red meats, while citrus wood chips are ideal for fish and seafood.
2. Soaking the Chips
   • Place the chips in a bowl and cover with water. Let them soak for at least 30 minutes. This step is crucial because the soaked wood chips will generate more smoke when heated, which will intensify the smoky flavour in the food.
     • Tip: If you want a more intense aroma, you can soak the chips in other liquids such as wine, beer or even fruit juice instead of water.
3. Preparing the Grill
   • While the wood chips are soaking, prepare your grill. If using a charcoal grill, light the marabou charcoal and let it burn until the coals are red hot. If using a gas grill, preheat the grill to the desired temperature.
     • Charcoal grill: Make sure the coals are evenly distributed for even cooking.
     • Gas grill: Adjust the burners to the appropriate temperature for the type of food you are smoking.
4. Placing the Chips on the Grill
   • Once the wood chips have absorbed enough water, drain them lightly to remove excess liquid. Place the wet chips in a smoking tin or box. This tin should have holes in it to allow the smoke to escape.
     • Alternative option: If you don’t have a smoking tin, you can wrap the chips in aluminium foil, punching a few holes in the top to allow the smoke to escape.
   • Place the tin or foil packet directly on the coals on the charcoal grill or on one of the grates on the gas grill. Close the grill lid to trap the smoke.
5. Adding Food to the Grill
   • When the wood chips start to smoke, place the food on the grill. Make sure they are evenly distributed so that each piece can absorb the maximum aroma from the smoke.
     • Positioning: On a charcoal grill, it is preferable to place the food in an indirect heat zone to prevent it from cooking too quickly. On a gas grill, you can turn off the burners directly below the food for a similar effect.
6. Closing and Controlling the Smoking Process
   • Close the grill lid to allow the smoke to circulate and infuse the food. This step is crucial for the smoke to penetrate and add that distinctive smoky flavour you are looking for.
     • Smoking time: Smoke exposure time can vary depending on the type of food. For example, fish may require 20 to 30 minutes, while red meat may require 1 to 2 hours or more.
     • Monitoring: During the smoking process, periodically check the amount of smoke. If you notice that the smoke is decreasing, you can add more soaked wood chips to maintain a steady flow.
7. Finishing and Resting Food
   • Once the food has reached the desired level of smokiness and is cooked to the proper internal temperature, remove it from the grill. Let the meat rest for a few minutes before slicing to allow the juices to redistribute and the smoky flavour to settle.
8. Cleaning and Storage
   • After the grill has cooled, clean off any residue from the burnt chips and ashes. This will help keep your grill in good condition for future smoking sessions. Remaining chips should be stored in a cool, dry place to preserve their quality until next time.

Versatility and Creativity in the Kitchen

Wood chips aren’t just for outdoor grilling; their versatility makes them equally useful in the home kitchen. You can use them in home smokers or even in the oven, allowing you to experiment with smoky flavours in a variety of dishes, from meats and fish to vegetables and cheeses. This flexibility allows you to get creative with your recipes and surprise your guests with complex and delicious flavours, without the need for a traditional grill.

A Sustainable and Natural Contribution

In addition to their impressive range of flavours, the chips are a sustainable option. They are made from recycled oak barrels, giving them a second life and reducing wood waste. Not only is this beneficial to the environment, but it also ensures that each splinter is infused with the rich aromas of the liquids they once contained, be it whisky, wine or cognac.

Whisky Smoked Duck with Red Fruit Sauce

This recipe combines the robust flavour of duck with the deep smokiness of whisky, creating a unique dish that will surprise your guests.

Ingredients:

• 2 skin-on duck breasts
• 1 cup of berries (blackberries, blueberries, raspberries)
• 1/2 cup of whisky (optional: the same whisky from which the chips come)
• 1/4 cup brown sugar
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Whiskey barrel chips (soaked in water)

Instructions:

1. Prepare the Duck Breasts:
   Season the duck breasts with salt and pepper and allow to rest at room temperature for 20 minutes.
2. Prepare the Grill:
   Soak the whisky chips in water for 30 minutes. Prepare the charcoal or gas grill, and once hot, place the chips in a smoking tin directly on the coals or grate.
3. Smoke the Duck Breasts:
   Place the duck breasts on the grill, skin side down. Close the grill lid and smoke for 20-25 minutes, until the skin is crispy and the meat reaches an internal temperature of 135°F (57°C) for medium-rare.
4. Prepare the Berry Sauce:
   While the duck is smoking, in a small saucepan over medium heat, combine the berries, brown sugar, honey, balsamic vinegar and whiskey. Simmer, stirring occasionally, until the sauce thickens, about 15 minutes.
5. Serve:
   Remove the duck from the grill and let rest for 5 minutes. Slice thinly and serve with the whisky-smoked red berry sauce.

Applewood Smoked Camembert Cheese with Caramelised Onion Marmalade

This dish is a delicious and sophisticated combination, ideal for a gourmet starter. The camembert cheese is infused with the sweet smokiness of the apple tree, complemented by a caramelised onion marmalade.

Ingredients:

• 1 wheel of camembert cheese
• 2 large red onions, thinly sliced
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon butter
• 1 sprig fresh thyme (optional)
• Toasted bread for serving
• Apple wood chips (soaked in water)

Instructions:

1. Prepare the Grill:
   Soak the applewood chips in water for 30 minutes. Preheat the grill and place the chips in a smoking tin or box on the coals or grate.
2. Prepare the Camembert cheese:
   Wrap the camembert wheel in foil, leaving the top exposed. Place the cheese on the grill and close the lid. Smoke the cheese for 10-15 minutes, until soft and melted.
3. Caramelise the onions:
   While the cheese is smoking, melt the butter in a skillet over medium heat. Add the onions and cook until soft and golden brown, about 10 minutes. Add the brown sugar and apple cider vinegar, and simmer until the onions are caramelised, about 10 minutes more. If desired, add a sprig of fresh thyme for an herbaceous touch.
4. Serve:
   Remove the camembert from the grill and place on a plate. Top with the caramelised onion marmalade and serve immediately with toasted bread.