Organic Smoke: Not made from wood industry scraps or waste! Truly premium-quality incense wood!
Our product is manufactured with special care; Organic Smoke smoking wood is not made from wood scraps or waste, but is designed from the moment the tree is felled specifically for food smoking! Both the technology development and manufacturing take place in Europe. Organic Smoke is certified for plant health, contains 0% chemicals, and thanks to perfect moisture content control, there is no need to worry about mold growth.
"Log size," larger pieces: The larger smoking logs are ideal for long-lasting hot and cold smoking. Mainly for slow cooking over hot smoke and BBQ.
But it’s just wood! Why should I buy premium quality wood for smoking food?!
Recognizing the growing demand, the manufacturer of Organic Smoke produces its products with a specific focus on chemical-free treatment and consciously smoke-cured wood. While wood industry waste and wood fuels may contain mold, fungi, resin, oil residues, foreign substances adhering to the bark, or any chemicals, the contents of the Organic Smoke package are nothing but 100% natural wood, free of chemicals! This is how it leaves the factory, and neither transport nor storage poses a risk—our phytosanitary certification is proof of this. Organic Smoke products are also exported to Australia and New Zealand, where agricultural and food products must comply with particularly strict regulations. Given our competitive prices, why not choose a wood product specifically designed for smoking—one that is safe and, thanks to our technology, delivers the expected aroma to the fullest!
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Applewood chunk: Lbed, sweet aroma, primarily for poultry and pork.
Applewood smoke is one of the most popular in the smoking world, thanks to its light, not-too-strong aroma. If you’re a beginner just getting to know your smoker or smoker box, you should definitely choose this type to start with. This is because it doesn’t have an overly distinctive or bitter aftertaste. Another important factor to consider is the relationship between the smoke aroma and the type of food. It’s important to know that almost any type of wood is excellent for smoking or hot-smoking beef, but recommendations vary for other meats and foods. Based on widely accepted recommendations, apple wood is excellent for poultry, pork, and even vegetables.
Larger pieces are ideal for slow cooking when you need to maintain the smoke for a longer period.
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How to use smoking wood?
Place the smoking wood on the already glowing charcoal. Some users moisten it before use. This is not a mandatory recommendation, but it is worth doing if you have difficulty reaching the target temperature. The wood will not ignite until the water evaporates, but the smoke quality will not be optimal either. If you can maintain the right temperature—one at which the smoking wood does not ignite but the smoke does not dissipate—then wetting is not necessary. The best smoke isn’t thick white smoke! Most of that is likely water vapor, which doesn’t burn but simmers. At the same time, there’s no need to worry or get nervous—just scatter your smoking wood onto the embers and enjoy the smoky flavor of your food! You’ll quickly get a feel for the right target temperature.
