The Barbecook smoker lets you experiment with flavour, fire and perception. Not only can you cold or warm smoke in your Barbecook Oskar, you can also try different types of wood to give your dishes a characteristic smoky flavour. But what is the difference between these types of wood? We are happy to list our new varieties of smoke dust, smoker chips and smoker wood:
Smoke dust is a fine sawdust that is used in combination with the cold smoke generator. It is used for cold smoking (and is not suitable for warm smoking) where the temperature in the smoker is not more than 25°.
The mild flavour of beech smoke dust is suitable for meat, fish, vegetables, nuts and cheeses. Beech is a neutral kind of smoke dust and is, therefore, suitable for smoking any type of food.
Alder has a very soft aroma with a touch of sweetness. It is good to use when smoking seafood, pork and poultry. Traditionally, this type of wood is used when smoking salmon.
Smoker chips are wood chips about 2 cm in size, which can be used for warm smoking. When doing so, you throw the pre-soaked smoker chips directly onto the charcoal of your Oskar smoker or you use the Universal Smoker Box in your gas barbecue. (You can also toss the smoker chips in a perforated paper parcel onto the charcoal in your smoker.) The smoker chips are also perfectly suited to use in the Otto electric smoker.
Oak smoker chips are the most versatile smoker chips and are fine to use with most types of meat. Oak gives a mild smoke without an aftertaste and gives smoked products a beautiful smoked colour. Good for smoking red meat, fish and game. Oak smoker wood is also perfectly suited for smoking ribs.
Olive smoker chips give a spicy and earthy aroma, but can leave a bitter taste after longer smoking. They give a Mediterranean touch to your preparations. Olive smoker wood is ideal for smoking poultry.
The sweet fruity taste of apple goes perfectly in combination with beef, poultry (the skin goes a nice, dark brown colour) or for smoking ham. This type has the strongest smoke aroma of the fruit trees.
The sweet, fruity smoke of cherry is very suitable for poultry (the skin goes a nice, dark brown colour). The smoke gives a nice pinkish tint to light meats. Cherry wood is good for smoking chicken, pork, ham and beef.
Lemon smoker chips give a spicy citrus smoke with a mild hint of fruit. This subtle scent is especially suitable for a delicate piece of white fish, but lemon smoker chips are also suited to smoking poultry and seafood.
Finally, the new smoker wood are real wood cubes that are used for warm smoking. These cubes are suitable for use in your Barbecook Oskar smoker or in your charcoal grill. You throw the soaked smoker wood directly into the charcoal before smoking.
The mild taste of beech smoker wood is suitable for meat, fish, vegetables, nuts and cheeses. Beech is a neutral type of smoker wood and is therefore suitable for smoking any type of food.
The versatile red wine smoker wood gives a sweet, smoky flavour to your dishes. Red wine smoker wood gives a mild smoke and is perfect to use when smoking red meat and poultry.