Apple smoking wood chips from Grill Fanatics give the mildest smoke flavour in the whole range: lightly sweet, fruity and never sharp. Apple wood is the wood you're least likely to overdo, since even a generous handful of chips still produces a pleasant smoke. The bag contains 500g, enough for a run of sessions on your kamado or kettle barbecue.
What apple smoking wood chips do to your dish
The smoke from apple wood lays a thin, sweet layer over meat and fish rather than sitting on top of it. Chicken picks up a golden brown colour, ribs get that typical bark, and salmon simply keeps tasting like salmon with a touch of smoke. That's exactly why apple is the standard wood in many American ribs recipes.
- Mild, slightly sweet smoke with a fruity note
- Excellent with spare ribs, chicken, turkey, pork shoulder and fish
- Forgiving: hard to use too much of
- Fast smoke development, suitable for shorter cooks
- Combines beautifully with oak or hickory for more depth
- Usable in kamado, kettle barbecue, smoker and smoker box
How to use the chips
Let the charcoal glow through well first until it has a grey layer of ash. Then scatter a handful of chips over the coals or put them in a smoker box with a lid. Wait until the first thick white smoke has cleared and only add your meat once the smoke is thin and bluish.
Storing and topping up
Store the bag dry and sealed. For a longer cook, top up with a small amount halfway through instead of adding it all to the fire at once.
Bill's tipSmoking ribs? Only add the chips once the meat goes on. Meat picks up most of its smoke flavour in the first two hours, and barely any after that.
Also check out the other smoking wood chips, or take smoking wood chunks if you want smoke for hours on end. The complete range can be found under smoking wood.
