How to choose smoking chips

You choose based on three things: wood type, coarseness, and pack size. The type of wood determines the aroma of the smoke and the taste of the smoked meat. The coarseness depends on what you are burning the chips in. A 1 kg pack is sufficient for trying out a single type of wood. Beech and a mix of beech and alder in the 3-8 mm fraction are the most popular choices among customers. Both are also available in 15 kg packs if you smoke frequently. Our brand's chips are 100% natural, dry with a moisture content of around 10%, and free from bark and dust.

Which wood to choose

• Beech chips are a classic for meat, meat products, fish, cheese, and nuts. They give the food a golden colour.
• Oak chips have a bittersweet aroma and are suitable for the same wide range of ingredients as beech. They combine well with fruitwood chips.
• Alder chips are mainly intended for fish, cheese, and poultry, and are also good for nuts. Their aroma is slightly sweet.
• Plum chips give meat, fish, and cheeses a fruity aroma. A coarse 6-12 mm fraction is also available for these.
• Apple chips are suitable for meat and fish and are also available in the 6-12 mm fraction.
• Cherry chips are suitable for meat and meat products. The colour of the smoked meat is brown-red after using them.
• Mixed chips combine beech and alder. This also includes a tasting set of seven chip variants in 1 kg or 2 kg packs.
• Weber smoking chips provide a medium-strong aroma. In the 700 g pack, you can choose a blend for beef or whisky.

What to put the chips into

In an electric smoker with a heating coil, the chips smoulder directly above it, which is why a fine fraction of 1-3 mm is required. Coarser chips of 3-8 mm and 6-12 mm are designed for Dymbox type smoke generators. Weber smoking chips are also suitable for grilling.