Description
Versatile COOK IN WOOD Compressed Wood Smoking
The COOK IN WOOD compressed wood smoking set contains four pieces, each with distinct flavors for smoking: almond, peach, citrus, and olive, each weighing approximately 200 grams. As one of the most innovative smoking products on the market, it is ideal for hot and cold smoking in charcoal grills, gas grills, electric grills, and professional ovens. Made from Mediterranean wood such as almond, peach, citrus, and olive, this product provides a unique and versatile smoking experience.
Our offer includes:
MEDITERRANEAN fruit tree flavors: ALMOND – AVOCADO – CITRUS – GRAPE VINE – LEMON – ORANGE – OLIVE – CHERRY – PEACH – PEAR – APRICOT – APPLE – EUROPEAN HICKORY – BEECH – CHESTNUT – WALNUT – ALDER – BIRCH – OAK
Natural Composition and Unique Flavors of Compressed Wood
The COOK IN WOOD compressed wood smoking blocks are composed of 100% natural, selected wood without any other components. Made from wood chips or sawdust without additives, each block measures 6cm x 4cm x 8cm. The wood is sourced from Mediterranean trees in Spain and Portugal, ensuring high quality and distinct flavors. These compressed wood blocks offer a natural and aromatic enhancement to your smoked dishes.
Using COOK IN WOOD Compressed Wood Smoking
To use COOK IN WOOD compressed wood smoking, suitable for all types of charcoal or wood grills, start by lighting the fire with charcoal or wood. Once the charcoal is hot, place the compressed wood on it. It will soon start to smoke, and using grills with a lid is recommended to retain the flavorful smoke. If you don’t have a lid, cover the products with aluminum foil to prevent the smoke from escaping.
For professional ovens, place the compressed wood smoking at the same height as the food, not directly on the charcoal, especially at temperatures above 700°C, to prevent it from burning too quickly. It can also be placed where the charcoal is not very strong.
Cold Smoking with COOK IN WOOD Compressed Wood
For cold smoking with COOK IN WOOD compressed wood, let the wood burn with a flame until it ignites. Then place it on the grill or desired location, arrange the food, and cover it. Allow it to smoke for around 3-4 hours. This method ensures that your food absorbs the rich, distinct flavors provided by the compressed wood, enhancing your culinary creations with every use.
