Beech smoking wood chips from Grill Fanatics give off a neutral, lightly nutty smoke that adds flavour to your dish without leaving its own stamp on it. Beech is the classic smoking wood in Europe for fish, sausage and bacon, and precisely because it's so unassuming there's little you can get wrong with it. The bag contains 500g.
Why beech smoking wood chips are so versatile
Where hickory or oak clearly bring their own character, beech stays in the background. You taste smoke, not a wood type. That makes it ideal while you're still working out how much smoke you like, and if you want to use the same bag for a trout, a chicken and a piece of cheese.
- Mild, neutral smoke with a light nutty note
- Suits fish, poultry, pork, sausage, cheese and vegetables
- Forgiving: a handful too many won't turn it bitter straight away
- Fast smoke development, suitable for shorter cooks
- A great base to mix with fruit wood or oak
- Usable in kamado, kettle barbecue, smoker and smoker box
How to use the chips
Let the charcoal burn through well first. Then scatter a handful of chips over the coals or place them in a smoker box. Close the lid and wait until the thick white smoke has gone. The thin, almost blue smoke that remains gives the flavour you're after.
Also suited to cold smoking
Beech is the standard choice for cold smoking salmon, cheese and butter. In a cold smoke generator or smoking tube the wood smoulders slowly at a low temperature and the flavour stays mild.
Bill's tipStart with beech and only add a stronger wood later. That way you learn exactly how much smoke your kamado gives off for a given amount of wood.
Also check out the other smoking wood chips, switch to smoking wood chunks for long sessions, or browse the full range under smoking wood.
