Large pieces of smoking wood - Apple

Not just any wood is suitable for smoking.

First of all, they must be pure and completely free of chemicals. Some people even use wood chips from an old piece of furniture to smoke, but this is not the case because it could be harmful to their health, as well as quite unpleasant to the palate.

Secondly, they must be resin-free woods. For example, pine, cypress, or eucalyptus are not suitable for this reason. It is also recommended to avoid using wood from evergreen trees.

In general, if you use pieces of firewood from fruit trees, you'll be on the right track. Especially if you like the fruit or nuts they produce, you'll surely enjoy the flavor they leave when smoked.

Thus, each type of wood produces a different smoke, suitable for some foods and not for others.

In the case of apple wood, its aroma is very mild and therefore suitable for smoking vegetables, fish, seafood, poultry, and pork.

The longer the smoking process, the more noticeable the flavor will be.

Large pieces of wood are especially suitable for long barbecues , of two hours or more, due to their slow combustion.

To do this, you will need to cook indirectly on your charcoal barbecue:

1. Fill the firebox one-third full with briquettes. When they're all lit, place them to one side of the charcoal grate.

2. If the grilling will last longer than 30 minutes, place a foil tray of water next to the briquettes. This will help maintain a moderate temperature and keep the meat moist.

3. When you have reached the desired temperature, add the pieces of wood to the embers.

4. Place the food on the cooking grate, just above the aluminum tray of water.

The smoke from apple wood will leave your food with a fresh, slightly sweet flavor.

By smoking with wood, we are recovering traditional barbecue, while also innovating in flavors and recipes.

Characteristics

- Pieces of apple wood

- For charcoal barbecues

- 100% natural

- 1.5 kg container