Grill Fanatics olive smoking wood chips give your dish a soft, lightly spicy smoke flavour with a clear Mediterranean character. Olive wood is dense and aromatic: the smoke is fuller than that of fruit wood, but stays well away from the sharpness you can get from, say, hickory. You get a 500 gram bag of fine chips, meant for short to medium preparations.
Why olive smoking wood chips
This type suits anything you'd also prepare with olive oil, garlic and herbs. Think sea bass or sea bream, grilled peppers, aubergine and courgette, or whole chicken with rosemary. The smoke lays a warm layer under those flavours without pushing them aside.
- Soft, aromatic smoke with a Mediterranean tone
- Suits fish, vegetables, chicken and lamb
- Fine chips: smoke within minutes of placing them
- 500 gram bag, a handy size to try it out
- Usable on kamado, kettle barbecue and, with a smoker box, on gas
How to use the chips
Wait until the coals are properly glowing and your barbecue is up to temperature. Then sprinkle a handful of chips dry over the coals, or fill a Grill Bill Smoke Box and place it among the coals or above a burner. Close the lid, and the smoke drifts past your dish to the top air vent.
Other smoking wood in the range
Going for a long session, smoking wood chunks are a better choice since they smoulder for hours. Want to compare with other flavours? Check the other smoking wood chips or the full smoking wood range.
