Alder chips are widely used in the Pacific Northwest for smoking salmon, as the mild wood creates delicate smoky flavours with a hint of sweetness. It's excellent with all fish - especially salmon & trout - but also produces great results with seafood, pork, poultry, light-game birds and vegetables.
- 100% natural and harvested from sustainable sources
- Harvested specifically for food smoking
- Contain little or no bark
To cook low 'n' slow, American-BBQ style, arrange coals in the basket of your smoker in a horseshoe shape. Sprinkle over the wood chips, and then pour hot coals - using a chimney starter is easiest - into the centre of the horseshoe (see photo). Sprinkle a small handful of chips onto the hot coals. The coals will burn slowly outwards, keeping the BBQ lit for hours, with the chips burning evenly as they go.
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