These Bronckhorster Beer smoking wood chips give a soft, malty smoke. That's a different flavour profile from the usual apple or cherry: rounder, with a grainy note that really comes into its own with pork and poultry. Chips are fine in size, so they catch quickly and give off smoke straight away. Exactly what you need for dishes that don't sit on the barbecue for hours. The bag weighs 500 grams.
What Bronckhorster Beer smoking wood chips add
A malty smoke suits fatty meat well. With pork belly, whole chicken or a pulled pork shoulder you get a full, lightly sweet flavour that doesn't turn sharp. Also fun if you want a session to taste different for once without reaching straight for a heavy wood.
- Soft, malty smoke flavour with its own character
- Fast results: chips catch within a few minutes
- Ideal with pork and poultry
- Easy to dose, you use a small handful each time
- Suitable for the kamado, a smoker and any barbecue with a lid
How to use them
Sprinkle a handful of chips over the glowing charcoal or put them in a smoker box and close the lid. They burn out after twenty to thirty minutes; for a longer session, top up or choose blocks. No need to soak.
Chips or chunks
For short dishes, chips are the obvious choice. Going for hours with low and slow, smoking wood chunks release smoke for longer. The full range of smoking wood chips sits together, so you can compare flavours.
Bill's tipWith a whole chicken, use one handful at a time and repeat after half an hour. That keeps the smoke fresh instead of heavy.
More wood types to play with are in the range of smoking wood.
