The whisky oak chips from Grill Fanatics are oak chips with a pronounced whisky character. Oak provides the firm, hearty base; the whisky tone lays a slightly sweet, warm layer over that. The result is a smoky flavour that can stand up to red meat and also works beautifully on cheese you smoke briefly. Because chips are small, they come up to temperature quickly and release smoke almost immediately. The bag contains 500 grams.
Where whisky oak chips shine
This smoke isn't subtle, and that's exactly the point. On entrecote, picanha, brisket or a smoked mature cheese, the aroma holds its own alongside a bold rub.
- Powerful oak smoke with a warm, slightly sweet finish
- Pairs with beef, lamb, game, spare ribs and smoked cheese
- Fast smoke development, suitable for short grilling sessions
- Works on kamados, kettle barbecues and smokers
- 500 gram bag, easy to dose by the handful
How to use them
Let your coals glow well first until the smoke runs clear. Then scatter a small handful of chips over the coals and close the lid immediately, so the smoke doesn't escape right away. If your session runs longer, top up every half hour.
Smoking cheese without melting it
To smoke cheese, keep the temperature as low as possible and place the cheese far from the fire, ideally above a tray of ice. The whisky tone takes hold quickly, so twenty minutes is usually enough.
Bill's tipFor a thick steak, place the chips on the coals only once the meat is on the grate. That way you catch the first, most aromatic smoke phase at exactly the right moment.
Compare the flavours in the smoking wood chips category or grab smoking wood chunks if you're cooking low and slow. The full range is under smoking wood.
