When using Cherry Wood for smoking meats and veggies, you should expect intenselysweetandfruityflavours, subtle enough to not overpower the taste of your meat but still distinctive enough to make a unique impact on the aroma, aftertaste, and colour of poultry, fish, pork, and beef.
So why use Lekto’s extra-dry wood chips for your grilling needs? Here are some of the reasons why our brand-new Kiln-Dried Wood Chips are set to become your next go-to for all things grilling and smoking:
They are extra-dry with a low moisture content of below 20%, making for a long-lasting, environmentally sustainable, and safe burn.
They give asubtly sweet, intensely aromatic, andrich flavourto the fish, meat, poultry, and veggies cooked with them.
They arenatural productsoptimized for better performance,easy to light, and sourced from sustainable forests.
They come in easy to handle and use re-sealable packaging. The bag weighs 0.9kg
How can you use Cherry Wood Chips for smoking?
If you want to use your Kiln-Dried Cherry Wood Chips for smoking, all you have to do is follow these three steps: soak the chips in water for approximately 30 minutes, put them directly onto your hot charcoal or smoker box, and finally let the smoke pour out before adding your food to grill on the grate!