Description

Enhance Your Grilling with COOK IN WOOD Smoking Dust

Our COOK IN WOOD smoking dust is perfect for those seeking to add a refined touch of flavor to their grilled dishes. The product contains 3 kg of smoking dust made from oak barrel staves, impregnated with the rich scent and aroma of whisky from renowned distilleries like Macallan, Glenfiddich, and Ardbeg. With a size of 1-2mm, this smoking dust is suitable for smokers, gas, charcoal, and electric grills, making it an ideal choice for enhancing the flavor of beef, pork, chicken, and fish.

Our offer includes:

A large selection of oak barrels flavors available: RED WINE – COGNAC – FINO WINE – SHERRY WINE – MUSCAT WINE – BRANDY – ANDALUCIAN (SWEET WHITE WINE)

Versatile Techniques with COOK IN WOOD Smoking Dust

Smoking is a process used to add flavor and preserve food, employing two main techniques: cold smoke and hot smoke. COOK IN WOOD smoking dust is versatile enough to be used for both methods. Cold smoking, carried out at temperatures below 30°C, can last from a few hours to several days and is ideal for foods that can be eaten without further cooking, such as fish, cheeses, and raw-cured meats. It requires a cold smoke generator that produces smoke without raising the temperature, making it perfect for delicate foods.

Optimal Use of COOK IN WOOD Smoking Dust for Hot Smoke

Hot smoking takes place at temperatures between 50°C and 80°C and usually lasts for several hours. This method is suitable for products that require cooking or a softer texture, such as meat or some types of fish. Using COOK IN WOOD smoking dust with smokers that have a controllable heat source ensures the best results. The whisky-infused aroma from the oak barrel staves adds a unique and sophisticated flavor to your dishes, transforming ordinary meals into gourmet experiences.