With these rosemary smoking pastilles from Best Charcoal, you bring a Mediterranean herbal layer to your dish. They're compact pressed blocks that you place straight on the glowing coals, where they start to smoulder calmly. The aroma is clearly recognisable but stays refined: you taste the herbs, not a thick cloud of smoke. That makes them an excellent match for dishes that already pair well with rosemary. The bag contains 1 kilo.
When to use rosemary smoking pastilles
These pastilles are at their best with lamb, chicken, potatoes and grilled vegetables. They also work with fish, as long as you keep it light: one pastille is already enough there.
- Herbal aroma that lifts lamb, chicken and vegetables
- Pressed wood that burns down slower than loose chips
- Usable on kamados, kettle barbecues and smokers
- Easy to dose, so you decide how far to take it
- 1 kilo bag for a large number of sessions
How to use them
Wait until your charcoal glows well and the first sharp smoke has cleared. Then place one or two pastilles on the coals and close the lid. Doing a long, low cook? You can add another piece later on. No soaking needed, and it actually works against you.
Combining with other woods
Herbal smoke pairs nicely with a neutral base. Add a piece of fruit wood alongside it if you want a sweet undertone, or keep it pure if rosemary should take the lead.
Bill's tipWith a leg of lamb, place a small dish of water in the kamado. The meat stays juicier and the herbal smoke adheres better to the surface.
For a different flavour direction, check the rest of the smoking pastilles or the full range of smoking wood. For long, slow sessions, smoking wood chunks are often more practical.
