Which smoke chips, smoke wood and smoke dust do you use for which preparations?


Smoking ingredients is hot & trendy! Whether it's a piece of meat or fish, vegetables or fruit, anything is possible! All you have to do is choose the right wood chips for smoking. The unique flavour can be obtained by adding smoke chipssmoke wood or smoke dust. Smoke chips and smoke wood are used for hot smoking. Smoke dust is used for cold smoking. Below we go deeper into Barbecook's range of smoke chips, smoke wood and smoke dust.

Smoke chips

Smoke chips are the most popular wood chips for smoking. They have a length of about 2 cm. You first soak them in water before you can start your smoking session. Then place the smoke chips in the drawer of your Barbecook Otto or sprinkle them over the coals in your Barbecook Oskar. You can also use these wood chips for smoking in the universal smoker box which is compatible with Barbecook's gas barbecues

Apple smoke chips

Apple smoke chips give off a sweet and mild taste. These wood chips for smoking are ideal for smoking poultry, beef and ham.


Oak smoke chips

Oak smoke chips give off a heavy flavour. It is the most versatile variety. Ideal for smoking fish, red meat and game.


Hickory smoke chips

Hickory smoke chips give off a sweet but rather intense taste. These wood chips for smoking are ideal for smoking meat and fish.

Olive smoke chips

Olive smoke chips give off a spicy and earthy flavour. These wood chips for smoking are ideal for smoking poultry.


Cherry smoke chips

Cherry smoke chips give off a sweet and fruity taste. These wood chips for smoking are ideal for smoking pork, beef, poultry (such as chicken) and ham.


Lemon smoke chips

Lemon smoke chips give off a spicy citrus flavour. These wood chips for smoking are ideal for smoking white fish, poultry and seafood.

Smoke wood

Smoke wood is slightly larger and thicker than smoke chips. It are real cubes of wood. Just like smoke chips, they are also used for hot smoking. You soak them in water beforehand and then sprinkle them over the coals of your Oskar smoker or your charcoal barbecue

Red wine smoke wood

Red wine smoke wood is sweet and mild in taste. It is ideal with red meat and poultry.

Beech smoke wood

Beech smoke wood has a mild taste. It is ideal with meat, fish, vegetables, nuts and cheeses.

Smoke dust

Smoke dust has the texture of sawdust. It is used as a seasoning when smoking cold. You need to fill a cold smoke generator with smoke dust and light it with a tea light to let the smoke dust smoulder and do its work.

Beech smoke dust

Just like beech smoke wood, beech smoke dust has a mild flavour and is ideal with a wide range of ingredients.

Alder smoke dust

Alder smoke dust is sweet and soft in taste. It is ideal with salmon, seafood, pork and poultry.