BBQ smoking wood chips,for gourmet food production

B B Q SMOKING WOOD CHIPS

DELICATESSEN SMOKING CHIPS
THE NATURAL,QUALITY
SMOKING AGENT FOR A DELICIOUS FLAVOR AND APPETISING COLOUR

THESE WOOD CHIPS ARE MADE EXCLUSIVELY FROM SELECTED,
UN-- TREATED BEECHWOOD FROM DOMESTIC FORESTS.
THIS ENSURES THE BEST QUALITY FROM NATURAL RAW MATERIALS.
BEECHWOOD TRUNKS USED ARE PROCESSED USING A SPECIAL           PROCEDURE. THE CHOPPED WOOD IS FRACTIONATED INTO
DIVERSE   SIZES, DE-DUSTED, CLEANED AND DRIED

THE HIGHEST QUALITY FOR FOOD SAFETY AND FIRST CLASS SMOKED PROCESSING          GUARANTEED BY

DIN ISO 9001:2000 AND HACCP CERTIFIED PRODUCTION

IDEAL FOR BUTCHER SHOPS , MEAT, SAUSAGE , FISH AND CHEESE      SMOKED PRODUCT MANUFACTURE

ALSO HIGHLY RECOMMENDED FOR DOMESTIC AND BBQ COOKING
BY ADDING SUPERB FLAVOR AND COLOUR TO BEEF CHICKEN FISH
AND GIVE YOUR BBQ FOODS A PROFESSIONAL TOUCH.
WHEREAS USING SUBSTANDARD WOODS IS BEING AVOIDED.

VERY SMOKE-ACTIVE
SHORTER SMOKING TIMES
ECONOMICAL TO USE
CONSISTENT QUALITY
EXCELLENT SMOULDERING PERFORMANCE
HIGHLY DRIED
DUST FREE
EASY TO HANDLE
QUALITY GUARANTEE

THE VERY MILD AND HIGH QUALITY SMOKE LENDS AN EXTREMLY       PLEASING,SUBTLE SMOKED FLAVOR
VERY ECONOMICAL TO USE DUE TO ITS EFFECTIVENESS
WITH A MOISTURE CONTENT OF APPROX. 13%
THE BEECHWOOD CHIPS GUARANTEE A SOUND SMOKING PROCESS    THE QUALITY IS CONSISTENTLY HIGH.
                                           WHOLESALE ENQUIRIES WELCOME

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PURE PRISTINE QUALITY

OUT DOOR ENTERTAINING

PROFESSIONAL VALUE ADDING

N O W AVAILABLE IN AUSTRALIA

FLAVOR ENHANCING

FOR THE REAL B B Q TASTE

EMAIL

THESE CHIPS ARE RECOMMENDED
BY MOST MAJOR
PROCESSORS OF
SMOKED FISH
AND SMALLGOODS

BBQ SMOKING WOOD CHIPS
BEECHWOOD
550 GRAM
IN REUSABLE CONTAINER
RRP $ 14.50
PLUS POSTAGE $ 8.50
SECOND ITEM FREE POSTAGE

HOW ABOUT WE SMOKE A TROUT

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		Smoking this fish gives you a meal and an ingredient Because of their relatively small size, even texture and great flavor, Trout are a perfect fish to hot smoke. Hot smoking, as opposed to cold smoking which is used to preserve fish, cooks the trout while it adds that great smoke flavor. Smoked trout are a great meal, appetizer and can be used to flavor many dishes from fish soup to smoked trout dip. To flavor and moisten trout before you put them in the smoker you can start with a brine. Combine about 1 tablespoon of plain salt to 1 cup of water. You will, of course need enough brine to completely cover the fish. Add small amounts of seasonings to the brine. Smaller fish like trout, don't need to spend a lot of time in a brine. About 1 hour will do for smaller fish. You want these fish to be cleaned and ready for the smoker before you brine then and have them laid open so the brine can get inside. Brining can be completely optional for smoked trout. While the trout brine you can prepare the smoker. Small trout (about 8 inches) can be completely smoked in as little as an hour but more time will add extra flavor. Watch the fish to make sure they don't dry out, but leave them in the smoker for up to 4 hours at a temperature around 225 degrees F. Use a mild wood like a fruit wood or oak to smoke with. Traditionally beechwood is used with fish and if you can get some it makes a great smoke flavor. Try to place the trout in such a way as to let the smoke get to the insides of the fish. Once the trout is smoked it will be easy to remove the bones because the slow cooking process helps to separate the meat from the bones. Once the trout is completely smoked you have a tasty meal. You can eat them just the way they are, or you can use the smoked trout almost like smoked salmon as an appetizer or an ingredient in other dishes. One of my favorite things to do with smoked trout is to add about 1 cup of smoked trout meat to 2 cups of cream cheese. Season with garlic and Tabasco and serve it as a dip. People love it. Smoked trout can be frozen for months or refrigerated for days, but remember that this fish isn't preserved and if you don't do something with it right away then you need to refrigerate it. If you plan to freeze the smoked trout I recommend removing not only the bones but the skin as well. You should keep only the meat of the smoked trout to freeze it. Karl v. Rothenburg (chef)

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