Wood Chips 450g – Cook in Wood

Smoking wood chips are the ideal choice for those who want to add a refined and distinctive touch to their grilled dishes. Available in a wide variety of woods infused with unique flavours such as Muscatel, Sherry, Vino Fino, Vino Fino, Vino Rojo, Cognac, Whiskey and Vino Dulce, these chunks transform any barbecue into an unparalleled culinary experience. Here we explain how to make the most of this product and obtain a perfect smoked product.

Variety of Flavours and Aromas

These wood chips are made from the staves of barrels that have stored some of the most exquisite beverages, each of which brings a unique aromatic profile. From the floral aroma of Muscatel to the robust flavour of Sherry, each option offers a unique smoking experience that enhances the flavour of meats, fish, seafood, cheeses and vegetables.

Optimum Size for Efficient Smoking

Ranging in size from 3 to 5 cm, these wood chips ensure slow and even combustion, releasing smoke steadily and for a long period of time. This size allows the chunks to fit all types of grills and smokers, ensuring efficient performance without waste, and providing an intense and well-balanced flavour.

Versatility of Use in Grills and Smokers

These wood chips are compatible with different types of cooking equipment, including charcoal grills, gas grills and smokers. This versatility allows you to experiment with various smoking techniques and adjust the process according to the type of grill available, which is ideal for those who enjoy exploring new recipes and cooking methods.

Ideal for a variety of foods

These wood chips are perfect for smoking a wide variety of foods. Red meats, poultry, fish, seafood, cheeses and vegetables all benefit from the flavour and aroma provided by the woods, turning every dish into a nuanced culinary masterpiece.

A Unique Smoking Experience

This product offers not only quality, but a smoking experience that redefines what it means to cook on the grill. Thanks to carefully selected woods and sourced from oak barrels that have stored some of the world’s finest spirits and wines, each smoking piece tells a story, adding layers of flavour that go beyond the ordinary. This depth of flavour and aroma turns any barbecue into a special occasion, where every dish is enriched with complex and sophisticated nuances. Whether you’re smoking for a family dinner or a special celebration, every bite will be an explosion of flavour, transforming the ordinary into the extraordinary.

Steps to Perfect Smoking

To get the most out of COOK IN WOOD wood chips and achieve a perfect smoke, follow these simple steps:

1. Soaking Wood Chips
   • Step 1: Place the wood chips in a large bowl.
   • Step 2: Add enough water to completely submerge the chunks.
   • Step 3: Allow the chunks to soak for approximately 60 minutes. This process allows the wood to absorb water, which is crucial for generating a dense, aromatic smoke during smoking.
2. Preparing the Grill
   • Step 1: While the pieces are soaking, prepare your grill. If using a charcoal grill, make sure the coals are well lit and have a deep red glow.
   • Step 2: Spread the coals evenly across the grill to create a constant heat base.
3. Placing the Wood Chunks in the Coals
   • Step 1: Drain excess water from the wood chips after soaking.
   • Step 2: Place the wood chips directly on the hot coals. This step is essential to start the smoke generation.
4. Starting the Smoking Process
   • Step 1: Wait for the pieces of wood to start smoking. This usually takes a few minutes.
   • Step 2: Once the smoke starts to come out, place the food to be smoked on the grill. Make sure the food is not directly over the coals to prevent it from cooking too quickly.
5. Optimising Smoking
   • Step 1: Close the grill lid if you have one. This will trap the smoke inside the grill, ensuring that the food is fully infused with the aroma of the wood.
   • Step 2: Allow the food to cook and smoke slowly, checking occasionally to make sure the temperature and smoke level are appropriate.
6. Enjoy an Exceptional Smoked Flavour

• • Step 1: Once the food has reached the desired doneness and is infused with the rich aroma of smoke, remove it from the grill.
  • Step 2: Serve and enjoy an elevated culinary experience, with the deep, complex flavour that only COOK IN WOOD can provide.

Specifications

• Material: Recycled oak staves from barrels of different spirits (whisky, cognac, red wine, fine wine, sweet white wine, muscatel wine, sherry).
• Origin of the staves: From renowned distilleries and cellars in Scotland, France, Spain and Portugal.
• Flavours available: Whisky (Macallan, Glenfiddich, Ardbeg), Cognac (Hennessy, Martell, Courvoisier), Sherry, Vino Fino, Vino Tinto, Vino Blanco Dulce, Vino Moscatel.
• Piece size: Varies between 1 cm and 5 cm, depending on the type of wood.
• Product weight: Available in 450 g presentations.
• Recommended uses: Ideal for smoking beef, pork, chicken, fish, seafood, vegetables, cheese, duck, turkey and game.
• Recommended grill types: charcoal grills, gas grills and smokers.
• Method of use:
  • Soak pieces in water for 60 minutes before use.
  • Place the soaked pieces directly on the coals of the grill.
  • Add the food when the chunks start to smoke.
  • Close the grill lid to optimise the cooking process.
• Flavour attributes: Each type of wood contributes a distinctive aroma and flavour based on the spirit or wine with which the barrel was impregnated, enhancing the natural flavour of the food.
• Additional applications: Chunks can be used for smoking in both grills and smokers, providing a unique and refined flavour experience.

Recipe: Barrel Wood Smoked Salmon

This smoked salmon is enhanced by the aromatic complexity of wood-infused Muscatel, Sherry, Vino Fino, Vino Rojo, Cognac, Whiskey and Vino Dulce. The result is an elegant and nuanced dish, ideal for a special lunch or a light dinner.

Ingredients:

• 1 salmon fillet with skin (approximately 1.5 kg).
• 3 tablespoons coarse sea salt
• 2 tablespoons brown sugar
• 1 tablespoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• juice of 1 lemon
• 1 tablespoon lemon zest
• Extra virgin olive oil
• Smoking wood chips of Muscatel, Sherry, Vino Fino, Vino Fino, Vino Rojo, Cognac, Whiskey, and Vino Dulce

Preparation:

1. Preparation of the salmon:
   • In a small bowl, mix together the sea salt, brown sugar, dill, garlic powder and black pepper. Generously rub this mixture over the salmon fillet, coating both sides. Let stand in the refrigerator for 1-2 hours to allow the salmon to absorb the flavours and cure slightly.
   • After the resting time has elapsed, gently rinse the salmon under cold water to remove excess salt and sugar mixture, and pat dry with kitchen paper.
2. Preparation of the Grill:
   • Soak the wood chips in water for 30-60 minutes. This will help them generate a smooth, steady smoke.
   • Prepare your grill for indirect cooking at a low temperature, around 90-100°C. If using a charcoal grill, place the coals on one side and a pan of water on the other side. If using a gas grill, light only one side burner.
3. Smoking the salmon:
   • Drain the wood chips and place them directly on the coals or in a smoker box if using a gas grill.
   • Place the salmon fillet on the grill, skin side down and on the side opposite the coals (indirect cooking). Close the grill lid to capture the smoke.
   • Smoke the salmon slowly for approximately 1.5 to 2 hours, or until the internal temperature of the fish reaches 60°C and the flesh is firm to the touch.
4. Finishing:
   • Once the salmon is fully cooked and has absorbed the smoky aroma of the wood, remove it from the grill.
   • Drizzle the salmon with fresh lemon juice and a drizzle of extra virgin olive oil. Sprinkle the lemon zest over the top for an extra citrus kick.
5. Presentation and Serving:
   • Serve the smoked salmon accompanied by rocket salad, toasted bread or roasted vegetables. It is also perfect crumbled over a bed of pasta or in a fresh salad.