CHUNKS OF WOOD FOR SMOKING - COOK IN WOOD

Myron Mixon (BBQ champion): "Every wood has its own story, and each kind of wood adds a distinct touch when it comes to smoking."

"Smoking wood chunks" are pieces of wood used to give a smoky flavor to grilled or smoked dishes. These chunks are larger than smoking chips and burn more slowly, releasing a consistent amount of smoke over a longer period of time, which is ideal for low temperature, long cooking processes. Smoking wood pieces can come from different types of wood, each adding a distinct flavor to dishes. For example, apple wood provides a sweet smoke, while olive or almond adds a more intense and robust note. They are commonly used in smoking meats such as pork, beef or poultry.

CHUNKS OF WOOD FOR SMOKING - COOK IN WOOD

COOK IN WOOD smoking chunks, or chunks, have a number of specific characteristics that make them ideal for slow and deep smoking of foods. Here are some of these key features:

1.Size: The wood chunks are larger than the traditional chips used for smoking, typically ranging in size from 3 to 5 cm. This size allows them to burn slower and release smoke over a longer period of time, which is ideal for long-term smoking.
2.Moisture: Smokers' wood pieces often have a controlled moisture content. Dry wood will burn quickly and produce less smoke, while wood with adequate moisture content (not completely dry) will burn more slowly and produce an optimal amount of smoke.
3.Types of wood: wood from the barrel of COOK IN WOOD barrels available: whisky, brandy, sherry wine, muscatel wine, red wine, sweet white wine, brandy and port wine. Wood from COOK IN WOOD® Mediterranean trees available: olive, orange, lemon, almond, peach, citrus. The choice of wood type depends on the type of meat and the desired flavor profile.
4.Natural and without chemical treatments: the pieces of wood for smoking are 100% natural, without additives or chemical treatments, to ensure a pure and healthy taste of smoked food.
5.Versatility: Can be used in a variety of grills or smokers, whether charcoal, gas, or electric powered. They are also compatible with modern devices that allow precise control of temperature and smoke production.
6.Efficiency: They provide an efficient smoke source, requiring fewer refills compared to smaller chips, making them suitable for long smoking sessions.

CHUNKS OF WOOD FOR SMOKING - COOK IN WOOD

These features make COOK IN WOOD smoking wood chunks a preferred choice for barbecue enthusiasts and chefs, giving them the flexibility to create a wide variety of smoky flavors in their culinary preparations.