Orange wood

This was my first time at cold smoking and this dust did not disappoint. I brined a whole chicken and then smoked it for 6 hours. This gave the chicken a fantastic rotisserie look and once I cooked the chicken the taste was amazing.

Used the olive wood for cold smoking garlic, tastes great, would highly recommend

Good quality

Not good-very strong acrid smell-took the fish out of the smoker before it was ruined.One star is one two many!

Nous avons fait l'essai pour fumer des magrets de canard et également du poisson.Nous n'avons pas ressenti un goût particulier et pourtant nous avons fumé le poisson pendant 10 heures !Nous ne sommes pas convaincus par ce produit

Lo uso para ahumar Salmón, Atún, Anguila y algunos quesos.

Perfetta per l'affumicatura a freddo.

Schweinslungenbraten kalt geräuchert, zuerst 3 Tage gepökelt, genau so lange trocknen lassen, und dann zwischen 4 und 8 Mal mit diesen Orangenholzsägespänen geräuchert - ein Gedicht.

Ho affumicato diversi chili di filetti di pesce dentro il barbeque, brucia bene e con regolarità. Non sono riuscito a ravvisare l'aroma di arancio, ma forse dipende da me.