HENDI apricot wood aromatic chips for smoker and grill

Aromatic wood chips release flavour into food by smouldering rather than flaming. The chips are lit at one edge, then placed on a heat source or in a smoker box. As they burn slowly, they produce smoke that carries the natural compounds of the wood. These compounds settle on the surface of meat, fish or vegetables, giving them a distinct aroma and taste without overpowering the food itself.

To use the chips, spread a small quantity on the hot coals of a charcoal grill or in the smoker box of a gas grill or professional smoker. For cold smoking, the chips are placed in a separate smoke generator that is connected to the smoking chamber. The smoke is drawn into the chamber by a gentle flow of air, infusing the food at low temperature over several hours.

The chips are made from apricot wood, a fruitwood that imparts a mild, sweet and slightly fruity note. The wood is cut into small chips so that it ignites quickly and burns evenly, producing a steady stream of smoke. The 250 g volume is a single-use portion for a typical smoking session in a professional kitchen.

Cleaning and upkeep are minimal: after the session, the spent chips are removed from the smoker or grill and disposed of. Any ash left on the heat source or in the smoker box is brushed away before the next use.

The chips are sold in a single 250 g pack, standardised for consistent flavour and burn rate across batches.