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Obels wood chips are prized in the culinary world for their pleasant aroma and sweet smoke. The flavour they impart after smoking is very mild, which is why they are mostly used with seafood, fish, and shellfish. They pair wonderfully with salmon, as well as with pork tenderloin, pork loin, and even veal. To use these chips, soak them in water for about 30 minutes before use. Once everything is ready for smoking, place the chips on the embers or charcoal. When the chips start to smoke, place the food on the grill grate and close the lid. Remember to keep the lid closed as much as possible so the food absorbs as much flavour as possible.
3 litre package - 0.9 kg.
