Chips for grills and barbecues

Wood chips

— wood "seasoning" for smoking on the grill. In fact, it is a small fraction of wood, which, in the process of burning, helps to color the dish in a beautiful color, adds notes of taste and aroma. Before using wood chips, it must be soaked in water for a certain time (according to the recipe for a specific hot or cold smoked dish). For the preparation of smoked fish, it is customary to use shavings from alder and juniper or wood from fruit trees (pears, apples, mountain ash). For meat, solid hardwoods (oak, ash, aspen, beech) are in priority, for poultry - fruit chips (apple, apricot, cherry).