Incense chips are practical wood shavings that have an individual scent mark. The aromas are absorbed by the heat radiation into the food. When heated, the wood gives off a seductive aroma that gives meat, fish or vegetables a special flavor. When choosing the right wood chips, make sure that the aroma harmonizes well with the taste of the food. The selection of wood chips is huge. We reveal which smoke chips to fit your food.

Smoked chips from fruit and fruit woods

The sweetish note that smoke chips made of hard fruit and fruit trees, are the biggest advantage of these chips. Very popular is the wood of the apple tree, which is burned mainly in the barbecue smokers. This wood is considered an all-rounder, because pig, fish or poultry succeed. who the smoke chips made of apple wood, can give its vegetables a unique flavor. As an example, mention should be made of the Rösle 25106 apple smoker chips, which, like the products of other manufacturers, have a sweet-sour smoke flavor. Similar aromas arise when using chips from cherry wood, which is a bit heavier. Who wants to process especially fish, should smoke chips from the wood of citrus plants that give the seafood a special flavor.

For the preparation of dark meat such as beef, lamb or game can be used walnut. Such smoke chips are burned for the production of exotic ostrich or bison pleasures. The chips made of walnut wood have a nutty aroma with a sweetish note. Similar tastes can be satisfied with chips from the wood of the hickory tree. Products such as Hickory’s Axtschlag smoked chips, which are characterized by their low moisture content, give Sparerips a woody and sweetish aroma. If you like it less strong, you can use smoked chips, which are created from the pakanussbaum. With products like the Big Green Egg pecan wood chips you can refine turkey, pork or even fish.

Wood chips for classic smoked specialties

The producers of wood chips do not process fruit and fruit trees, but also use other trees to produce the practical shavings. For example, renowned manufacturers based in Germany often process native trees. The shavings of beech, the smoked one hamgive it its taste, use connoisseurs for grilling. Then chips are used, which provide the smoky taste in the preparation of classic grilled specialties. In addition to beech chips, which are suitable for all types of meat, fish and vegetables, are often used also chips made of alder wood, which have a milder smoke flavor. Products like the outdoor chef alder smoke chips can be used to cook poultry and fish.

Other wood chips that develop classic smoked aromas are created from old whiskey barrels. With such chips you can prepare all kinds of meat, which is given a clear whiskey note. Renowned alcoholic manufacturers produce such chips. For example, whiskey producer Jack Daniels offers its own smoking chips, made one hundred percent from aged barrels previously held in the company’s own distillery in Lynchburg, USA. Such chips are used in classic barbecues. There are also chips of Mesquite tree burned, giving the meat an intense smoke flavor that goes well with vegetables. You can also burn this wood to smoke chilies.

Discover the right mixture for every type of food

Experienced experts who like to be on the grill, know exactly that the optimum taste is created by the right chips. They do not hesitate to mix different types of wood to create unique smoke flavors, so that the grilled food then tastes particularly on the palate. It is left to your personal taste which types of wood chips you ultimately choose. With our tips you make an important pre-selection, so that the food to be grilled succeeds. You should be careful to burn only those wood chips that have been produced without the addition of chemical substances.