With these smoking wood sheets cherry you lay a layer of smoky flavour over your dish in one move. They're paper-thin sheets of cherry wood that you dampen briefly and then place on the glowing coals or drape over the meat. They smoulder slowly and release a mild, fruity smoke that really comes through on pork, poultry and fish. Handy if you want smoke without fiddling with loose chunks in your fire basket.
Why smoking wood sheets cherry work well on a kamado
Cherry wood is one of the friendliest smoke flavours there is: lightly sweet, fruity and without a bitter edge. That suits a kamado well, because the closed dome holds onto smoke for a long time. With a sheet you dose exactly as much as you want, instead of heavy smoke drifting over your dish for half an hour.
- Mild, fruity smoke flavour that doesn't overpower the dish
- Suits pork, chicken, duck, salmon and soft cheeses
- You dose per sheet, so you can build up the smoke gently
- Works on a kamado, a kettle barbecue and a gas barbecue
- Also usable once your dish is already on the grate
How to use the sheets
Soak a sheet in water for a few minutes until it's pliable. Shake it off and place it on the glowing coals or directly over your meat or fish. As soon as the sheet starts to smoulder, the smoke gets going. Want more smoke? Add a second sheet later rather than throwing three on at once.
What to watch for
Work with a clean, glowing bed of coals without flames: smoke from an open fire quickly turns sharp. Keep the vent of your kamado open a bit further so the smoke moves through the chamber instead of lingering. On a gas barbecue, use the sheets in a smoker box or on a piece of foil.
Bill's tipStart with one sheet for a short session. Cherry is subtle, but with four sheets at once you'll mostly taste smoke and no meat.
Prefer to smoke for longer at low temperature? Check out the smoking wood chunks. For a slightly more neutral flavour, the smoking sheets of beech are a good counterpart. Find the complete range at smoking wood.
