The red wine oak chips from Grill Fanatics combine the hearty base of oak wood with the fruity tone of red wine. That gives a soft smoky flavour that adds depth to your dish without turning bitter or sharp. Chips are small, so they come up to temperature quickly and release smoke almost immediately. That makes them particularly well suited to dishes that don't sit on the barbecue for hours. The bag contains 500 grams.
Why red wine oak chips
Oak on its own is firm and spicy. The red wine tone rounds the whole thing off, so it pairs better with meat that has its own pronounced flavour, such as lamb and duck.
- Soft smoke with a fruity undertone, no sharp oak bitterness
- Pairs with lamb, duck, game and a slow-cooked pork shoulder
- Fast smoke development, so suitable for shorter sessions
- Usable on kamados, kettle barbecues and smokers
- 500 gram bag, easy to dose by the handful
How to use them
Wait until your charcoal glows well and the first sharp smoke has cleared. Then scatter a small handful of chips over the coals and close the lid straight away. For a longer session, repeat this every half hour, as chips burn out faster than large blocks of wood.
Chips or chunks
For steaks, chicken, fish and vegetables, chips are the logical choice: you want a short, clear peak of smoke. Cooking low and slow for hours instead? A block of wood is more practical, since you don't need to keep opening the lid.
Check the other flavours in the smoking wood chips category, or switch to smoking wood chunks for long sessions. The full range is under smoking wood.
