Beech is the smoking wood you can barely get wrong: mild, lightly nutty and never overpowering, which means it suits almost anything. These beech smoking wood chunks from Grill Fanatics are blocks rather than chips, so they smoulder slowly and release smoke for hours. Ideal for low and slow in your kamado: add a few chunks among the charcoal and you have smoke for the whole session. The bag contains 1kg.
What makes beech smoking wood chunks so usable
Beech lets the dish itself take centre stage. You taste smoke, not a wood type. That means you can use the same bag for a side of salmon, a whole chicken, a piece of pork neck and a block of cheese, without it ever being out of place. It's also the wood traditionally used to smoke sausage and bacon.
- Mild, lightly nutty smoke with no sharp edge
- Suits fish, poultry, pork, sausage and cheese
- Chunks smoulder for hours: no topping up in between
- Forgiving, even while you're still finding the right dose
- A great base to combine with oak or fruit wood
- Works in kamado, smoker, kettle barbecue and offset
How to add the chunks
Spread two to three chunks among the unlit charcoal before you light the fire. They then come into play one by one and you get smoke for the whole session without opening the lid. Don't place them all on top of glowing coals, or they'll catch fire together.
Specifications
Wood type beech, shape chunks (blocks), contents 1kg, brand Grill Fanatics. Store the bag dry and sealed, for example in a bucket with a lid.
Bill's tipNot sure which wood to pick for a dish you've never smoked before? Take beech. There's little you can get wrong with it, and you'll taste exactly how much smoke you like.
Browse the other smoking wood chunks or choose smoking wood chips for short cooks. The complete range can be found under smoking wood.
