Peach wood chips give a mild, sweet smoke, making them ideal for dishes that only sit on the barbecue briefly: chicken breast, chops, prawns or a fillet of fish. Because they're chips rather than blocks, they catch within a few minutes and you get smoke straight away. That also makes them suitable for grilling on a weeknight, when you're not running a session of hours. The bag weighs 1 kilo.
When to choose peach wood chips
Chips are the right form when you want smoke within half an hour. In flavour, peach sits between apple and cherry: soft and lightly sweet, with enough character to notice without taking over the dish.
- Fast smoke formation, even for short dishes
- Mild fruit wood, suits chicken, pork and fish
- Easy to dose with a handful at a time
- Usable loose over the coals or in a smoker box
- Suitable for kamado, smoker and barbecue with a lid
How to use them
Sprinkle a handful of chips over the glowing charcoal as soon as you put the meat on, and close the lid. They burn out after twenty to thirty minutes. For a longer session, top up once. Soaking isn't necessary: wet wood gives off steam first and only smoke later.
Chips or chunks
Smoking for hours at a stretch, for example with pulled pork, then smoking wood chunks are more practical since they smoulder on their own. For short work, stick with chips. All flavours sit side by side at the smoking wood chips.
Looking for a different flavour? Check the full range of smoking wood.
