Description

Hickory Wood Chunks by BBQ Flavour for Bold and flexible smoking for your Bacon Like Flavour. Now Available! CWS Dubai General Trading.

Hickory Wood Chunks are perfect for long smoking sessions, infusing your dishes with a rich, smoky flavour. Made from hickory, these chunks deliver a heavy-smoke flavour with delicious hints of bacon. Use in moderation to avoid overpowering your ingredients.

Hickory chunks are ideal for smoking cheese, beef, ham, and spare ribs, adding a deep, savory smokiness that enhances the natural flavours of these foods. For a bold, bacon-inspired smoke, hickory chunks are the perfect choice.

Which smokewood is suitable for which dish?

YAKINIKU® has included ten different types of smokewood in its product range. These are the species: Pear, Maple, Apricot, Apple, Acacia, Oak, Hickory, Cherry, Beech and Alder from the brand BBQ Flavour. Each species gives off a different flavour and is therefore suitable for a particular type of dish. Which smoking wood do you use for which type of dish? Smoking beef is excellent with smoke woods BBQ Oak, Hickory, Cherry and Acacia. Pork is best smoked with Beech, Hickory, Apple, Maple, Cherry, Pear or Apricot. Lamb with Oak, Cherry and Apple and chicken with Maple, Alder, Acacia and all fruits (Pear, Apple, Cherry, and Apricot). Salmon and fish dishes are also excellent for smoking.

Apple smokewood | Apple smokewood gives a mild, subtle and sweet fruit flavour and in addition gives all ingredients a nice dark brown color. This barbecue smoke wood is ideal for smoking poultry, lamb and pork.

Cherry smokewood | Cherry smokewood is sweet and fruity but a bit stronger in flavour and gives all ingredients a nice pink color. Cherry barbecue smoke is therefore very suitable for smoking poultry, cheese, lamb, beef and pork.

Beech smokewood | Beech smokewood gives a neutral smoke flavour and gives your ingredients a nice reddish to brown color. Beech smoking wood for barbecues is perfect for smoking eels, pork, sausages and salmon.

Alder smokewood | Alder smokewood has a subtle very soft, sweet, musky aroma and is therefore perfect for smoking poultry, eels and salmon.

Hickory smokewood | Hickory smokewood gives a heavy bacon-like smoke flavour and should therefore be used in moderation. Hickory barbecue smoke is therefore excellent for smoking cheese, beef, ham and spare ribs.

Oak smokewood | Oak smokewood gives a heavy, thick smoke and gives your ingredients a nice golden yellow to brown color. Barbecue smoke wood in Oak is therefore ideally suited for smoking larger pieces of turkey, eel, beef, pork sausage, red meat, game and salmon. It is not suitable for smoking smaller pieces, such as chicken or fish as this type of smoking wood will then give off a bitter taste.