CHIPS OF WOOD FOR SMOKING - COOK INWOOD
Aaron Franklin (Franklin Barbecue): "Smoke is the secret spice. When you smoke the meat correctly, the smoke blends with the fat and creates something magical."

COOK IN WOOD wood chip smoking is a traditional method of giving food a smoky taste and preserving it for longer periods of time. This technique involves using small pieces of wood, known as 'chips', which are burned to produce smoke. The wood used can range from olive and almond to whisky, cognac and red wine, each type giving a unique flavor to the smoked food.

CHIPS OF WOOD FOR SMOKING - COOK INWOOD

The COOK IN WOOD wood chip smoking process includes several key steps:

1.Food preparation - Food is usually marinated or seasoned before smoking to intensify the flavor.
2.Preparing wood chips - Wood chips are often soaked in water for a few hours before use to slow burning and produce more smoke.
3.Smoking process - Wet wood chips are placed on charcoal or in a smoker, generating smoke that will penetrate the food.
4.Temperature and time control - Smoking is a slow process at relatively low temperatures (usually between 110 and 140°C) that can take anywhere from a few hours to a whole day, depending on the size and type of food.
Smoking not only improves the taste of the food but also extends the shelf life, as the smoke has antibacterial properties and helps preserve the food. This technique is popular for preparing meat, fish and cheese.

CHIPS OF WOOD FOR SMOKING - COOK INWOOD

COOK IN WOOD cask wood flavors available: whisky, brandy, sherry wine, muscat wine, red wine, sweet white wine, brandy and port wine.

COOK IN WOOD Mediterranean wood flavors available: olive, orange, lemon, almond, peach, citrus.