Smoked chips made of beech wood with their full, balanced smoke aroma are ideal for smoking pork, poultry, fish and vegetables. The beech is a particularly popular, if not the most widely used smoking wood among barbecue and barbecue fans and burns compared to oak even at lower temperatures.

Beech wood chips for aromatic mild smoke taste. Soak the beech wood chips in water for 1-2 hours and then wrap them in aluminum foil. With a fork, poke several holes in the aluminum foil and place the package directly on the charcoal or on the grill grate if you are using a gas or electric grill. Thus, the beech wood smoking chips develop an optimal smoke pattern and ensure a discreet smoky taste in your grilled food. Make sure that your grill or BBQ smoker is closed so that the smoke can penetrate well into the food.

The smoking chips made of beech wood are an indispensable utensil for a perfect smoking result, especially for hot and hot smoking.