These chemical free wood chips come in a pack of 4 x 250ml tins, specially formulated for use with The PolyScience, Sage Smoking Gun and Sage Commercial Smoking Guns™. They are carefully ground to the perfect consistency to smoulder gently when lit, so a small amount goes a long way.
- Includes Hickory, Oak, Mesquite & Cherrywood Wood Chips
- Suitable for use with the PolyScience Smoking Gun™
- Suitable for use on a barbecue
- Free from chemicals
- 4 cans of 250 ml
- Do not consume
What is cold smoking?
Cold smoking is a method of preserving and flavoring food using smoke. It is called "cold" smoking because the food is not cooked or heated during the smoking process. Instead, the food is placed in a cold smoker and exposed to wood smoke at a temperature below 100°F (38°C). This helps preserve the food and give it a smoky flavor.
Cold smoking is often used for meat, fish and cheese and can be done with a variety of smokers. A cold smoker works by generating smoke from wood chips or sawdust and then blowing the smoke over the food. The food is usually placed on racks in the smoker, which allows the smoke to circulate evenly around the food.
Cold smoking is a popular way to add flavor to food and can be a fun and rewarding hobby for those interested in experimenting with different flavors and smoking techniques.