The vine smoking pastilles from Best Charcoal are pressed from prunings of the grapevine. In wine regions, that wood has been placed on the fire for centuries, and you can taste it in the aroma: mild, slightly sweet and with a wine-like undertone that pairs well with red meat. You place the blocks dry on the glowing charcoal, where they start to smoulder calmly. The bag contains 1 kilo, and you only need a few pieces per session.
What to use vine smoking pastilles for
This smoke is strongest with lamb, beef, duck and poultry, but it also works well with grilled vegetables and cheese you smoke briefly.
- Soft, sweetish smoke with a recognisable wine-like tone
- Pairs with red meat, lamb, duck and hearty vegetables
- Pressed wood burns more evenly than loose chips
- Usable on kamados, kettle barbecues and smokers
- 1 kilo bag, easy to dose piece by piece
How to use them
Light your charcoal and wait until the coals glow evenly and the first sharp smoke has cleared. Then place one or two pastilles on the coals and close the lid. For a long cook, you can add an extra piece halfway through. No soaking needed, it only produces steam.
Combining with other woods
Want more depth? Add a piece of oak: that strengthens the hearty side without pushing away the sweet note. For a fruitier whole, combine with apple wood.
Bill's tipFor an entrecote or picanha, place the pastille on the coals only once the meat goes on. The short, intense smoke phase gives just enough aroma without making the meat smoky.
For other flavour directions, check the smoking pastilles category, the wider range of smoking wood, or the smoking wood chunks for long sessions.
