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COOK IN WOOD olive wood smoking dust – 500 g

4,70
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COOK IN WOOD citrus wood smoking dust – 500 g

4,70
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COOK IN WOOD smoking wood dust – Cognac Oak Barrel, 500 g

5,30
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COOK IN WOOD smoking wood dust – Whisky Oak Barrel, 500 g

5,30
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COOK IN WOOD smoking dust – Sherry Oak Barrel – 500 g

5,30
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COOK IN WOOD smoking dust – Muscat Oak Barrel – 500 g

5,30
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COOK IN WOOD smoking dust – Andalucian Oak Barrel – 500 g

5,30
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COOK IN WOOD smoking wood dust – Red Wine Oak Barrel – 500 g

5,30
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COOK IN WOOD smoking dust – Brandy Oak Barrel – 500 g

5,30
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COOK IN WOOD almond wood smoking dust – 1kg

7,50
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COOK IN WOOD citrus wood smoking dust – 1kg

7,50
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COOK IN WOOD olive wood smoking dust – 1kg

7,50
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COOK IN WOOD apple wood smoking dust – 3 kg

17,20
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COOK IN WOOD oak wood smoking dust – 3 kg

17,20
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COOK IN WOOD olive wood smoking dust – 3 kg

17,20
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COOK IN WOOD almond wood smoking dust – 3kg

17,20
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COOK IN WOOD smoking wood dust – Sherry wine Oak Barrel, 3 kg

18,10
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WOOD DUST FOR SMOKING - COOK IN WOOD

John Lewis (Lewis Barbecue): "When you smoke meat, you have to think of each stage as part of a concert. Every movement, from temperature to time to smoke, has to be in perfect harmony."

" COOK IN WOOD SMOKING" refers to a cooking process in which food is exposed to smoke produced by burning wood dust. This type of smoking is used to give food a specific taste and to preserve it. The wood used can vary, each type bringing different flavors. Recommended for cold smoke 40 °C.

WOOD DUST FOR SMOKING - COOK IN WOOD

Wood char is created from small, finely ground wood chips and is preferred in modern smokers or smaller household smoking devices. The wood-dust smoking process is particularly valued in the preparation of meat, fish or cheese, adding a rich and complex flavor profile. This method is popular in both traditional and gourmet cuisine.

1.Type of wood: Different types of wood impart unique flavors. For example, cherry wood imparts a sweet flavor, while almond wood gives a more intense, smoky taste. Other popular woods include oak, pear, and olive.
2.Wood dust grain: The wood sawdust used for smoking comes in different grains, from very fine to coarser. The grain influences how fast the wood burns and how intense the smoke produced is.
3.Temperature control: The temperature at which smoking takes place is crucial. Wood-dust smoking is usually done at low temperatures to allow the smoke to penetrate the food without cooking it too quickly.
4.Smoking duration: The duration depends on the type of food being smoked and the intensity of flavor desired. It can range from a few hours for fish to many hours or even days for pork or beef.
5.Humidity: Maintaining adequate humidity in the smoker is important to prevent over-drying of the food. Sometimes trays of water are added to the smoker to help regulate humidity.
6.Ventilation: Controlling air flow is essential in smoking. Adequate ventilation helps maintain a steady smoke and prevents condensation build-up, which can affect smoking quality.
7.Safety: Because it involves burning wood, it is important to follow safety measures to prevent fires. Smokers should be located in safe places and monitored during use.

WOOD DUST FOR SMOKING - COOK IN WOOD

These features contribute to the quality of the smoking process and the flavor profile of the treated food, making smoking an art appreciated by gourmets and chefs alike.