This Räucherspäne bring a very good smoke flavor to just about any grilled food. Depending on your needs you apply them dry or soaked in. 3 good handful on the Grillbrikets in the firing boilers are usually sufficient for a pleasant smoky aroma. For Kurzgerilltes I recommend Wood chips dry to use as this smoke carries the flavor more intense. If you have grilled food with intestinal or skin should 10-15min after a handful of chips reloading. Large pieces of meat or spare ribs (whole series) should be slowly cooked at 110 ° up to 120 ° degrees. Rule of thumb is per kilo of meat 3h to 3,5std cook to 110 degrees. For this, you should soak the chips about 30min and use only during the first third of the cooking time. Otherwise there is the danger of bitter smoke flavoring. A few small tips: about 1h. Brush grill before the end of the food to be grilled with a little honey or brown sugar sprinkle and let caramelize. Large grilling (from 500g) need to rest before serving at least 30 minutes in aluminum foil. For this, you can place them in a cold box or cooler bag containing filled with warm water bottles to prevent cooling down. Meat from 2Kg should even rest until 1h. Instructions for successful smoken find some on the big video platform. Have fun trying!
