SMOKING CHIPS SEAFOOD WEBER WB 17665

Weber® smoking chips for fish, adding a delicate fruity note to salmon, mackerel, prawns and other seafood. This blend of wood chips combines various types of hardwood and fruit trees. Use the smoking chips in different recipes to make barbecuing even more special.

Key features:

Pack of 0.7 kg.

Soft smoked flavour with a fruity undertone.

Suitable for fish and seafood.

Smoking methods:

Charcoal barbecue smoking: Soak 1-2 handfuls of the chips in water for at least 30 minutes - this will extend the smoking time. Pour off any water that has not been absorbed during soaking. Place the wet chips directly onto fully lit charcoal. Place the cooking grate and food on top. Close the barbecue lid.

Gas barbecue smoking: Use the special Weber® smoker box. Soak 1-2 handfuls of the chips in water for at least 30 minutes - this will extend the smoking time. Pour off any water that has not been absorbed during soaking. Fill the box with the wet chips, place it in the barbecue and close the lid. Once smoke appears, place the food on the grate. You can control the smoking time using the temperature control knob. When the chips burn out, you can open the lid of the box and add more.