Discover Smoke&Wood smoked woods, famous for being made in the italian green forests of Trentino Alto Adige (guaranteed and certified). These woods are suitable for all types of smokers and barbecues, for a tasty culinary experience.
The smoking process is an ancient cooking and preservation technique. For hundreds of years, smoking has been used to preserve the shelf life of many foods, especially meat and fish. The culinary desires have changed over time...
Fortunately, today we are rediscovering these "lost" tastes. Grilled and smoked foods with "Gourmet" woods are back to being popular. A refined and unstoppable passion: the taste of food is strongly enhanced thanks to the aromas of the different plants. Discover the best aromatic properties to the dishes you're going to cook!
The fabulous aroma of the Trentino woods
Let yourself be transported in a world of flavors. Each essence has been selected by Smoke&Wood masters to be the ideal companion in the smoking of a specific type of food. For example, the aroma of the ash, with its soft sensations accompanied by sweet notes, is ideal for beef or pork. Beech wood has similar properties and goes well with the smoking of meat (but also with seafood). The wild cherry has decidedly fruity notes, appreciable above all for the smoking of fish.
If you are a lover of delicate flavors you can not miss the refined taste of hazelnut wood. For the love of tastes, as in the case of the smoking of game, we suggest you to try the "taste" of oak. Do not forget the barrique which has a defined stretch suitable for all reds.
Also the characteristics of the smoking chips are established with attention. For Smoke&Wood smokers it's essential that the size is not extremely homogeneous. To get a good result it is necessary that there are some pieces suitable for the smoke outlet, while others must have a long fiber. This is of fundamental importance for those who know the art of smoking: a balance of transferability of essences given, in fact, by long and intact fibers.