With wood chips, or smoke wood, you give an extra smoke accent to your hot dishes. Adding smoke wood to your coals is easy with the YAKINIKU® woodchipper. This way, you don't have to open your lid and your Kamado doesn't lose heat.
But when to choose chips or chunks? If you are going for a long grilling session, it is easy to choose chunks. These give off long-lasting smoke and flavour to your ingredients.
Both smoke wood and chunks can be used dry or wet. What is the difference? When you use dry smoke wood, it gives off a very short and intense smoke to your ingredient. The temperature in your Kamado will not drop.
If you soak the smoking wood or chunks in water first, they will give off flavour for a much longer time, but less intensely than when used dry. Please note that the temperature inside your Kamado will drop if you use smoking wood wet. Also, steam will develop first.
Grilling has never been more fun! Smoking wood really gives an extra taste sensation to your dishes. You will certainly surprise your guests with this!
SHOP SMOKEWOOD
SHOP CHUNKS
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