Organic Smoke: Not made from wood industry scraps 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 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: While smoking chips are primarily recommended for short-term cold and hot smoking, wood logs are better suited for BBQs lasting several hours.
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 wood for smoking, using exclusively chemical-free treatment methods. 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 transportation 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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Cherry wood chips: Stronger smoky, sweet aroma. Excellent for beef, pork, duck, and other poultry.
The aroma of cherry wood smoke has a sweet flavor and a richer smoky taste. It has a brownish color. We recommend it for duck breast and turkey breast, but like most wood types, it can be used with almost any meat depending on personal preference. Similar to apple wood smoke, it imparts a sweet aroma, but the cherry elevates the smoky flavor to a more distinctive level.
Due to the larger size of the wood chunks, they are better suited for long-term smoking in smoke boxes and smoke chambers. Ideal for BBQ cooking.
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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 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 be overly afraid or anxious—just toss 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.
