Organic Smoke: Not made from wood industry by-products or waste! Truly premium-quality smoking 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 with the specific purpose of smoking food! Both the technology development and manufacturing take place in Europe. Organic Smoke is certified as plant-safe, contains 0% chemicals, and thanks to perfect moisture content control, there is no need to worry about mold growth.
Chip size: Unlike larger smoking logs, wood chips burn faster, so we recommend them for shorter grilling sessions. For long BBQs lasting several hours, choose the logs.
But it’s just wood! Why should I buy premium quality for smoking food?!
Recognizing the growing demand, the manufacturer of Organic Smoke produces its products with a focus on wood specifically treated without chemicals and intended for smoking. 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 full expected aroma!
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 Beech wood chips: Moderately strong smoky aroma, primarily for smoking beef and fish.
Beech wood is a popular smoking material in Hungary, and since there are other wood species that offer more distinctive, smokier aromas, it’s worth trying other types as well. The smoke aroma of beech is of medium intensity (when compared to hickory, hazelnut, or oak smoking woods) and has a slightly nutty, hazelnut-like flavor. Beech wood can also be used for smoking almost any type of food; we primarily recommend it for smoking beef and fish, but it is also popular for cold-smoking cheeses, for example.
Compared to larger pieces, the smaller size of the smoking wood chips is more advantageous for short-term smoking. Simply sprinkle them onto the glowing charcoal, and smoke will form quickly and in large quantities, though it won’t last for hours.
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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 trouble 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 proper temperature—at which the smoking wood does not ignite but the smoke does not dissipate—then moistening 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 anxious—just scatter your smoking wood chips over the embers and enjoy the smoky flavor of your food! You’ll quickly get a feel for the right target temperature.
