With oak smoking wood chips from Grill Fanatics you get a bold, full smoke flavour that doesn't overpower the meat. In terms of strength, oak sits between the mild fruit woods and the heavy American woods: clearly present, but round in flavour. It's the wood that European barbecue kitchens have relied on most for generations. The bag contains 500g.
When to choose oak smoking wood chips
Choose oak when your dish can carry a real smoke flavour: sirloin, picanha, leg of lamb, venison loin, sausage or a hearty vegetable dish. Chips catch quickly and give off smoke almost immediately, so they're best suited to shorter cooks on your kamado or kettle barbecue.
- Full, classic smoke flavour with a slightly tannic note
- Strong enough for red meat, mild enough not to dominate
- Fast smoke development, within minutes of adding it
- Blends well with fruit wood if you want a sweeter note
- Also suited to cheese and vegetables at low temperatures
- Usable in kamado, smoker, kettle barbecue and smoker box
How to dose oak
Wait until the coals are glowing well. Then scatter a handful of chips over the fire or place them in a smoker box with a lid. Let the first thick white smoke clear and only add your meat once the smoke is thin and bluish. Oak is stronger than apple or cherry, so keep the amount on the modest side.
Combining with other woods
Oak forms a great base. Mix in some fruit wood and you get depth plus a sweeter edge. That works beautifully with pork shoulder and smoked sausage.
Feel free to compare with the other smoking wood chips or take smoking wood chunks for long sessions. The complete range can be found under smoking wood.
