Smoking chips maple class 02 60l grillpal

Smoking chips KLON KL-02/60L GRILLPAL 1624

Type: 100% maple wood chips. Country of origin: Poland.

Characteristics of smoking chips:

class 02 chips, i.e. fractions with a thickness of 1 - 3 mm,

humidity 10% (+/- 2%),

clean and well dusted,

free from mold and fungi,

carefully sorted,

a 60-liter package should be enough for about 240 hours of smoking.

Maple wood produces light smoke, which colors smoked products golden and gives them a sweet aftertaste and aroma.

The chips can be used when smoking and grilling:

poultry,

pork,

beef,

fish.

They are perfect for traditional smokehouses with a hearth and for electric smokehouses with a smoke generator.

Smoking: 15 - 45 ml of wood chips per 1 kg of meat. Depending on the type of smokehouse, place the wood chips on a special tray or spread around the glowing hearth (do not place directly on a heat source, as they will burn).

Grilling: spread a 2 cm thick layer of wood chips around the glowing briquettes or charcoal (do not place directly on the hearth, as they will burn). Cover the grill. Grilling time, depending on the size and type of meat being prepared, is 10 - 30 minutes.

Wood chips should be stored in a cool and dry place.

Brand: Grillpal

Wood type: Maple

Granulation: Class 02 (1-3mm)

Capacity (L): 60

Humidity (%): 10

Weight (kg): 15.3

Depth (cm): 20

Width (cm): 42

Height (cm): 79

Application: Wood chips can be used when smoking and grilling poultry, pork, beef and fish. They are perfect for traditional smokehouses with a fireplace and for electric smokehouses with a smoke generator, e.g. Borniak, Dymbox. Smoking: 15 – 45 ml of wood chips per 1 kg of meat. Depending on the type of smokehouse, place the chips on a special tray or spread around the glowing fire – do not place directly on a heat source as they will burn. Grilling: spread a 2 cm layer around the glowing briquettes/charcoal – do not place directly on the fire as they will burn. Cover the grill. Grilling time: 10 to 30 minutes (depending on the size and type of meat being cooked).