- 3 x Beech – Mild delicate smoke; ideal for all meat, fish and vegetables
- 3 x Hickory – Strong, pungent, smoky, bacon-like flavour. Ideal for most meats, especially pork and ribs.
- 2 x Whisky – Strong heavy smoky; ideal with red meat, game, and fish.Flavour enhancing for your barbecue, grill or smoker. Uses wood from well managed sources. An easy way to add authentic smoked flavour to all types of meat, fish and vegetables.
Use between 1/4 to 1/2 pack of chips depending on your barbecue or smoker size. Soak the chips in water or other suitable liquid (beer or wine etc) for approx 20 mins. Drain any excess liquid from the chips. When fuel is ready add the chips to the coals and commence cooking immediately.
For a slower release of the essence, place the chips in a foil parcel with pierced holes and add to the fuel when the flames have died down and it is ready for cooking.