Smoking Wood - Apple

If you're already a beginner in barbecue cooking and fancy trying something different, discover the next level: smoked barbecue.

Many people associate smoked foods with orange-colored foods and very strong, strange flavors, but nothing could be further from the truth.

Smoking wood emphasizes the flavors of the meat and gives it special nuances, which depend on the type of wood used.

Hardwoods like mesquite provide an intense smoky flavor and are therefore suitable for red meats like lamb or beef.

On the other hand, softer woods, such as apple, have a milder aroma and are therefore suitable for smoking white meats, such as chicken or turkey, as well as fish and vegetables.

We can also use apple wood to smoke pork, although the flavor will be very subtle.

The longer the wood sits in the fire, the more we'll notice the flavor. Since apple wood is mild, don't be afraid to leave it on for a good portion of the cooking time.

Of course, don't forget to moisten it in water beforehand, for at least half an hour, so that the combustion is slower.

If you want to give it a twist, you can bathe it in wine or cider instead of water.

Characteristics

- Apple wood chips

- For charcoal and gas barbecues

- 100% natural

- 700 G container