The oak whisky smoking wood pastilles from Best Charcoal are pressed discs of oak wood with the characteristic touch of a whisky barrel. Oak is known for its firm, slightly spicy smoke, and the whisky note lays a sweet, warm layer over that. It's a combination that feels right at home with red meat that spends hours on the kamado.
What oak whisky smoking pastilles do to your meat
With long cooks, smoke builds up over time. Oak can handle that duration without turning bitter, where lighter fruit woods would already be spent. On brisket, short ribs and pulled pork, you get a dark crust and a flavour that carries through to the core. It also works well on lamb and on hearty cheeses.
- Powerful oak smoke with a sweet whisky touch
- Made for long sessions with beef, pork and lamb
- Pressed wood, so smoke releases gradually
- Straight onto the glowing coals, no soaking needed
- 1 kg bag, enough for plenty of sessions
How to dose them
Wait until your coals are really glowing and the white starter smoke has cleared. Place two or three pastilles between the coals for a short session. Doing a long, low and slow cook? Spread a handful through the charcoal so a fresh one catches as the fire burns through.
Storage
Keep dry and closed. Moisture turns the smoke grey and harsh; you want the thin, almost blue smoke you can barely see.
All flavours are together under smoking pastilles. Looking for coarser wood for even longer sessions, check the smoking wood chunks, and the full range is under smoking wood.
