BBQ Woods For Smoking CHEESE

This is a list of best woods for smoking CHEESE, Although they are great for that purpose, they are not limited to smoking cheese only and mixed with other smoking woods they can be used for other foods aswell. Think of Smoking Woods as you would of spices or seasoning, let your imagination run free and experiment to create heavenly flavours of your own :-)

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Beech smoking wood



is another one THE Smoking woods. Notoriously mixed with Alder. It has a fabulous fragrance and natural aroma. Smolders really well withlight weight smoke and quite a high heat signature. Flavour is nice and sweet all the way through, great wood to smoke: pork, cheese, fish and veggies.

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Birch smoking wood



Birch is one of a kind, and will produce mouth watering foods. The smoke is light and quite hot with good coaling qualities. Gives off anatural earthy flavour that compliments most meats including game , birds and fish, but it really shines with cheese and mushrooms, mixes very well with fruitty smoking woods..

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Cherry smoking wood



Cherry is the all time great, just like OAK, Hickory, and all fruit trees. Some people use only cherry. Light weight smoke with excellent coaling qualities and medium heat content it can be used both for hot and cold smoking. As with most fruit woods it goes best with pork and fish, but mixed with other woods -sky is the limit.

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Hickory smoking wood



Hickory is probably the most popular smoke wood used in barbecues in America. It has a strong flavor that complements all red meats and is really Great for cheese.Some people find that hickory alone can be overwhelming, especially if too much is used. We never use hickory alone, but mix it with fruit trees hazelnut, Alder, Beech and Maple.

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Maple smoking wood



Maple is an exciting alternative to it's cousins hickory and oak, and is a great choice for smoking. When used for barbecue, Maple imparts a milder, flavor than hickory or oak woods. Smoke Characteristics: Strong, lots of smoke. Burn Characteristics: Hot and fast. Amazing results when smoking cheese and mushrooms.

Buy Maple if you want to smoke:veggetables, pork, beef and poultry

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Oak smoking wood



Oak is the oldest wood used for food smoking on the planet. it is most versatile of all smoking woods available, it has been used for ceturies and is probably the most common wood on the smoking market, goes practically with everything , absolutely no limits here. Smolders very well, heat content is high so as the smoke weight. Mix it with a bit milder woods like Apple, cherry, damson, alder, etc

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