Smoking chips

Smoking, as a preservation method, is the oldest method used to increase the shelf life and to improve the taste of food products, especially meat, fish and cheeses, there is concrete evidence that this has been used since ancient times.

The quality of the smoke and, implicitly, the taste, aroma and color it gives to the products subjected to smoking, is decisively determined by the quality and type of wood used for smoking. Thus, it is recommended to use sawdust obtained from hard beech wood, due to the fact that the smoke produced by it is of superior quality, being richer in aromatic compounds, which give the smoked products their characteristic taste and smell.

Smoking can be done with wet or dry chips, opinions are divided. Proponents of not wetting the wood chips say that once wet wood chips are placed on the grill, the temperature of the grill drops rapidly and affects the quality of the products on the grill. Those who support soaking the chips in warm water between 30 and 90 minutes consider that it has advantages compared to dry chips: the amount of smoke is greater, the smoke persists longer due to its higher density, the so-called cold smoke penetrates better into the products on barbeque. Our opinion: soaking the chips for 40-50 minutes is the best method for good flavoring and smoking.

Clasa A: culoare maro deschis, mărimea 0,5-1,  mmdensitate 0,25, umiditate 9-11%

Clasa B: culoare maro deschis, mărimea 0,75-3, densitate 0,25,umiditate 9-11%

Clasa C: culoare maro deschis,  mărimea 4-12 mm, densitate 0,25,  umiditate 9-11%