These cherry smoking wood chips from Grill Fanatics give off a mild, slightly sweet smoke that flavours your dish without overpowering it. Cherry is a fruit wood: the smoke is warm and round, and it lays a lovely reddish brown colour on chicken skin and on a piece of pork neck. The 500g bag is enough for a good number of sessions on your kamado, kettle barbecue or in a smoker box.
Why cherry smoking wood chips work so well
Chips are small pieces of wood that catch fire quickly and release smoke within a few minutes. That makes them ideal for shorter cooks: chicken thighs, spare ribs, a salmon fillet or grilled vegetables. For hours of smoke at a low temperature, larger chunks are the better choice.
- Mild fruity smoke, also suited to those new to smoking
- Gives a warm, reddish brown colour to poultry and pork
- Fast smoke development, ideal for cooks lasting half an hour to two hours
- Combines well with a stronger wood if you want more depth
- Processed without bark, so no sharp aftertaste
- Works in every kamado, kettle barbecue, smoker or smoker box
How to use the chips
Wait until your charcoal is glowing well and has a thin layer of ash. Then scatter a handful of chips over the coals or put them in a smoker box with a lid. Close the barbecue and wait until the thick white smoke has cleared: the thin, bluish smoke that follows is the smoke you want. Only add your meat once that point is reached.
What cherry wood pairs with
Chicken, turkey, duck, pork neck, ribs, salmon and trout all do brilliantly with cherry wood. Soft cheese and smoked tomatoes for a sauce also pick up a pleasant note from it. For beef and game you can mix cherry with a stronger wood for more body.
Bill's tipUse less wood than you think you need. A handful of chips is enough; too much smoke makes a dish bitter rather than tasty.
Want to compare? Browse the full range of smoking wood chips or switch to smoking wood chunks for long sessions. Everything on fuel and firelighters can be found under BBQ charcoal.
