Lemon wood chunks give fresh, mild smoke with a light citrus touch. Just subtle enough for fish, chicken and prawns, without rolling over them with a heavy smoke flavour. Chunks are blocks rather than chips: they smoulder slowly and release smoke for hours instead of minutes. The bag weighs 1 kilo, so you get several sessions out of it.
Why lemon wood chunks with fish and poultry
Delicate meat and fish absorb smoke quickly. A heavy wood type makes such a dish bitter, while this wood actually lifts the flavour. Also good with grilled vegetables and prawns that only sit on the grate briefly.
- Mild, fresh smoke with a citrus touch
- Suits fish, prawns, chicken and vegetables
- Blocks smoulder slowly, so no topping up halfway
- A good alternative if hickory or oak is too strong for you
- Works in the kamado, smoker and on any barbecue with a lid
How to use them
Place one to two blocks among the charcoal before lighting. Soaking isn't necessary: wet wood gives off steam first and only smoke later. Keep it light with mild meat; you can't undo the smoke flavour once you've gone too far.
Chunks or chips
For a short session of twenty to thirty minutes, smoking wood chips are more convenient, since they catch straight away. Going for hours, blocks are the better choice. The full range is at the smoking wood chunks.
Bill's tipSmoke salmon or trout at a low temperature with one block of citrus wood. More wood quickly makes the fish taste sharp.
Want to compare with other wood types? Check the full range of smoking wood.
