The best smokewood for the best grilling dishes | YAKINIKU

Smoke is an important element of barbecuing, along with heat and time. In the past, smoke was mainly used to preserve meat for longer periods of time, but today it is widely used to enhance the flavor of meat or fish dishes. Smoke wood on the barbecue is there to give ingredients extra aroma, flavor and color. Wood for smoking should always be carefully selected. This is because different woods and smoking woods give off different flavors and amounts of smoke: mild, heavy, sweet, fruity or even spicy. In general, especially wood from deciduous trees and fruit trees are suitable for smoking in a barbecue. For this reason, YAKINIKU® has a wide range of different types and flavors of the best smokewood wood for BBQ. The flavors are very varied from apple and pear to beech and oak of the brand BBQ Flavour. You don't have to be an expert to add a fantastic smoke flavor to your favorite dish. We will gladly give you tips to use the best smoking wood in the right way so you can get the most out of your dishes. Smoking wood BBQ is what gives outdoor cooking its outdoor flavour! Want to buy smoking wood? Order directly online or take a look at one of our closest dealers. 

Which smokewood is suitable for which dish?

YAKINIKU® has included ten different types of smokewood in its product range. These are the species: Pear, Maple, Apricot, Apple, Acacia, Oak, Hickory, Cherry, Beech and Alder from the brand BBQ Flavour. Each species gives off a different flavor and is therefore suitable for a particular type of dish. Which smoking wood do you use for which type of dish? Smoking beef is excellent with smoke woods BBQ Oak, Hickory, Cherry and Acacia. Pork is best smoked with Beech, Hickory, Apple, Maple, Cherry, Pear or Apricot. Lamb with Oak, Cherry and Apple and chicken with Maple, Alder, Acacia and all fruits (Pear, Apple, Cherry, and Apricot). Salmon and fish dishes are also excellent for smoking. Use beech, alder, oak or apricot smoking wood for BBQ. Below is a list of the most common types of smoking wood in the assortment of YAKINIKU®. In the overview it is indicated what taste they give off and for what type of dish they are suitable.

Apple smokewood | Apple smokewood gives a mild, subtle and sweet fruit flavor and in addition gives all ingredients a nice dark brown color. This barbecue smoke wood is ideal for smoking poultry, lamb and pork.

Cherry smokewood | Cherry smokewood is sweet and fruity but a bit stronger in flavor and gives all ingredients a nice pink color. Cherry barbecue smoke is therefore very suitable for smoking poultry, cheese, lamb, beef and pork.

Beech smokewood | Beech smokewood gives a neutral smoke flavor and gives your ingredients a nice reddish to brown color. Beech smoking wood for barbecues is perfect for smoking eels, pork, sausages and salmon.

Alder smokewood | Alder smokewood has a subtle very soft, sweet, musky aroma and is therefore perfect for smoking poultry, eels and salmon.

Hickory smokewood | Hickory smokewood gives a heavy bacon-like smoke flavor and should therefore be used in moderation. Hickory barbecue smoke is therefore excellent for smoking cheese, beef, ham and spare ribs.

Oak smokewood | Oak smokewood gives a heavy, thick smoke and gives your ingredients a nice golden yellow to brown color. Barbecue smoke wood in Oak is therefore ideally suited for smoking larger pieces of turkey, eel, beef, pork sausage, red meat, game and salmon. It is not suitable for smoking smaller pieces, such as chicken or fish as this type of smoking wood will then give off a bitter taste.

How to use smoking wood on the BBQ?

Smokewood for BBQ can be used in different ways. For this, you first need to make a choice for the type of smoking wood. YAKINIKU® has included two types of smokewood in its assortment, namely smoke chunks and smoke chips BBQ. Smoke Chunks are more suitable for longer smoking sessions while the BBQ smoke chips (also called smoke wood chips) are better used for a shorter smoking session. When using a charcoal BBQ, or wood BBQ smoker, the Kamado smoking wood (the smoking wood chips or the smoking wood blocks) can be placed directly on the glowing charcoal and/or briquettes. However, you can also use smoking wood with a gas and/or electric barbecue by placing the smoking wood in a smoker box.  With a gas barbecue, you place the smoker box under the grid and with an electric barbecue on the element, which releases the delicious aromas. Want to buy smoke chips? Order directly online.

You can use smoking wood both wet and dry. When used dry, the temperature in your BBQ will not drop, smoke will develop immediately and the wood will give off a light smoke flavor.  If you like a more intense smoke flavor, you can choose to first soak the smoking wood in water, beer or wine. The consequence is that first steam development will take place and the temperature in your BBQ will drop.

Smokewood for Kamado

Smokewood can be used perfectly in your Kamado by throwing it directly on the glowing coals. Adding smoking wood Kamado YAKINIKU® is very easy because all models are equipped with a double insulated access. This access makes it possible to add smoke wood on Kamado with the woodchipper without opening the lid of the Kamado. As a result, no heat is lost! Once you have added the Kamado smoke chips and Kamado smoke wood this way, you will never want to do anything else!

Ordering smokewood

Are you asking yourself the question "where to buy smoke wood?" or "smoke wood where to buy?". Are you looking for the best smoking wood of a high quality and do you want to buy smoking wood for BBQ quickly and easily online? Then you've come to the right place. At YAKINIKU® you can buy different flavors of smoking wood and BBQ smoking wood. Each kind of smoking wood has its own exceptional properties and is therefore suitable for a particular type of dish.

Want to buy BBQ smoke wood? View the entire range online, visit one of our premium dealers directly or contact us directly for personal advice.