BBQ Smoking Chips Cherry

Cherry Smoke Chips

It is one of the most common woods because of the intense red color it gives to preparations.

It is a very important wood that must be dosed wisely because it is quite intense. Little is needed to obtain important results.

It is mainly used on pork.

Our Cherry Smoke Chips for food use are produced only with 100% natural wood, produced in the European continent from sectioned forests where the tree grows naturally without the use of pesticides.

The packaging has a volume of 3 liters, which is about 700 grams.

How to use Smoke Chips

For use on charcoal barbecues, place one or more handfuls of chips (depending on desired intensity) on top of the lit charcoal. With a snake-type set-up, place the chips on both lit and unlit coals to ensure continuous and lasting smoking.

For use on gas barbecues, fill a smoke box or smoke tube and place it directly over the lit burner.

For better combustion, place the chips in one corner of the box or in one of the two heads of the smoking tube with a gas torch or a windproof lighter.

For use on electric barbecues, insert the chips in the appropriate container above the heating element, if not equipped with one, use a dedicated smoke box or a smoking tube.

For better combustion, ignite the chips in a corner of the box or in one of the two heads of the smoking tube with a gas torch or a windproof lighter.

Where to use Cherry Chips

Beef, Pork, Lamb, Cheese and Game are perfect to be cherry smoked.

Packaging in Italian and English

Our Cherry Chips, under the Hardcore Barbecue brand, which is always owned by Grigliare Duro, has instructions in English and Italian as well.