Smoking sawdust, lye & spices

Beech incense flour, 15 kg

Finest beech smoking flour, 15 kg bag.For larger quantities of 4 pieces or more, please call us as higher shipping costs (forwarding) may apply due to the weight!!!

Country smoke smoking spice 100 g

​Smoking spice blend with natural ingredientsThis spice blend contains natural spices and conifer seed heads.It is mixed with smoking sawdust or wood chips.This gives the smoked food a strong and distinctive aroma.Ideal for smoking meat, bacon, fish, or sausage.Just a small amount is enough to give the smoked food a special flavor.A practical example:When smoking homemade sausages or bacon, the spice blend provides an intense, traditional smoky flavor.Contents: 100 g

Fish seasoning

for frying and baking 50g

Fish seasoning

for grilling 50g

Fish seasoning for herring and mackerel 100 g

​The Herring and Mackerel Fish Seasoning 100g is ideal for seasoning fatty fish.It's perfect for herring, mackerel, and similar species.The seasoning blend is perfectly balanced.It enhances the natural flavor of the fish without overpowering it.Ideal for frying, grilling, or smoking.Simply season the fish inside and out, or mix with a little oil and rub in.Also suitable for marinades.Especially convenient in the 100g pack for home or outdoor cooking.The blend provides an aromatic note and a beautiful seasoned crust during cooking.Specifically for herring and mackerelIdeal for grilling, frying, and smokingEasy to useBalanced seasoning blend100g packFor full flavor and the best results in your kitchen or smoker.

Incense Lye Herbs of Provence

Soaking time 10-12 hours, no further seasoning required, sufficient for 10l of water, 700g content.

Long-term sausage spice mixture

Quality of the highest quality, aroma-protected packaging. High-quality raw materials are the basis for first-class product quality.0.5 kg, 6 g/kg sausage mass. Typical basic seasoning with pepper, ginger and coriander.

Nordic Spicy Smoked Salt 700 g

​Smoked Salt with Curry and Natural SpicesThis smoked salt blend is ideal for brining fish before smoking.The blend is sufficient for 10 liters of water.The fish is brined for 10 to 12 hours.During this time, the fish absorbs the salt and spices evenly.This gives the fish a savory flavor and the right amount of salt for subsequent smoking.The blend is suitable for both saltwater and freshwater fish, such as trout, char, or carp.The recipe contains natural spices, curry, and salt.This creates a pleasant, slightly spicy aroma that complements the smoky flavor.A practical spice blend for anyone who wants to brine and smoke fish.Contents: 700 g

Power Block smoking chips 4 x 200 g

​Innovative COOK IN WOOD Compressed Smoking WoodThe COOK IN WOOD smoking wood set contains four pieces, each with a different aroma:Cognac, red wine, sweet white wine, and whisky – made from barrel wood that has absorbed the aromas of these beveragesor olive, almond, peach, and citrus – made from Mediterranean woodsapprox. 200 g each.As a particularly innovative smoking product, it is suitable for hot and cold smoking in charcoal, gas, and electric grills, as well as in professional smokers.Natural Composition and Unique AromaThe COOK IN WOOD smoking blocks are made from 100% natural wood, without any additives.They are pressed from wood chips or sawdust.Each block measures 6 x 4 x 8 cm.The wood comes from barrels of renowned wine and spirits producers in Spain, Great Britain, France, and Portugal.The barrel staves retain their characteristic aromas and impart them to the food during smoking.For use in charcoal or wood grills, first create a bed of embers.Once the coals are hot, place the wood block on them.After a short time, it will begin to smoke. A grill with a lid is ideal.Without a lid, you can cover the food with aluminum foil to retain the smoke.In professional smokers, the smoking wood is placed at food level, but not directly on the coals, especially at temperatures above 700°C (1580°F).Alternatively, it can be placed in a cooler area.Cold smoking with COOK IN WOOD smoking wood:For cold smoking, light the wood block until it is flickering.Then place it on the grill or in the desired location. Place the food and cover it.The smoking time is approximately 3–4 hours.This allows the food to optimally absorb the intense aroma and develop a unique flavor.Contents: 4 blocks of 200 g each

Smoking brine trout

Insertion time 10-12 hours, no further seasoning required, sufficient for 10 liters of water, ~Place smoked food approx. 10 - 12 hours beforehand. ~700 g contents.Application: ~To better develop the flavor of the herbs, bring the smoked liquor to the boil with 1-2 liters of water and let it steep. Then fill up with the remaining cold water. Only add the smoked food to the lye after it has cooled down.Composition:non-iodized table salt, mustard seeds, dill, coriander, fennel, pepper, cloves , bay leaves, ginger, chili, allspice, curcuma.

Smoking Dust Smoking Dust 500 g

​COOK IN WOOD Wood Smoking Chips with Various Intriguing FlavorsVarious types of wood are used, including oak barrel staves.These staves remain infused with the scent and aroma of cognac (Hennessy, Martell, Courvoisier) after the barrels are emptied.Recommended for smoking: cheese, fish, seafood, chicken, duck, and turkey.The Whiskey Flavored Smoking Chips are infused with the intense scent and aroma of whisky from renowned distilleries such as Macallan, Glenfiddich, and Ardbeg.With a grain size of 1–2 mm, these smoking chips are suitable for smokers as well as gas, charcoal, and electric grills.They are perfect for beef, pork, poultry, and fish.The Citrus Smoking Chips are the ideal choice for adding a delicate touch and distinctive flavor to your grilled dishes.Made from 100% natural, select citrus wood from Spain, it imparts a light, fruity, and slightly tart aroma.It pairs well with poultry (chicken, turkey), seafood (fish, shrimp), pork (fillet, ribs), and vegetables (peppers, zucchini).The smoke adds a fresh, vibrant note and enhances the natural flavor of the food.Olive wood smoking chips are the ideal choice for adding a delicate and aromatic touch to your grilled dishes.Made from 100% natural, select olive wood from Spain, it provides a robust and unique aroma.It pairs particularly well with beef (steaks, brisket, ribs), pork (chops, ribs, tenderloin), lamb (chops, leg), poultry (chicken, turkey), seafood (salmon, trout, shrimp, scallops), hard cheeses (Cheddar, Gouda), soft cheeses (Brie, Camembert), vegetables (peppers, mushrooms, eggplant), and nuts (almonds, walnuts).The smoke imparts a rustic yet refined flavor to your food.Smoking is a process used to flavor and preserve food.There are two main methods: cold smoking and hot smoking.COOK IN WOOD smoking chips are suitable for smokers, smokehouses, and gas, charcoal, and electric grills.Grain size: 1–2 mm.Recommended for smoking: red meat, game, pork, and fish.Cold smoking:Takes place at temperatures below 30°C and can last from several hours to several days.Suitable for foods that are eaten without further cooking, such as fish, cheese, and raw sausage.Requires a cold smoke generator that produces smoke without increasing the temperature.Hot smoking:Takes place at temperatures between 50°C and 80°C and usually lasts several hours.Suitable for products that need to be cooked or have a softer texture, such as meat or certain types of fish.Uses a smoker with an adjustable heat source.Contents:approx. 500 gGrain size: 1–2 mm

Smoking flour 500 g

​Fine Smoking Flour – Ideal for Hot Smoking500g of high-quality, finely ground smoking flour – perfect for hot smoking fish.Also ideal as a complement to coarse smoking flour when cold smoking meat.We source our woods and spices from a certified specialist supplier.This ensures consistent quality – strictly in accordance with German food regulations.The smoking flour is packaged in an airtight, sealed bag to preserve its fresh aroma.Important: Do not use smoking flour from sawmills – it may be contaminated or untreated!

Smoking flour with juniper berries 500 g.

smoking liquor

Highly aromatic smoked flavored salt with fine spices and herbs. Naturally pure!Tailored to a traditional recipe - excellent taste.Tested once - used again and again. You will be amazedPure natural for optimum enjoyment, Contents 700 g

Smoking lye special

500g

Smoking lye special

with juniper berries 500g

Smoking pellets 2 kg

​COOK IN WOOD BBQ Pellets ensure a consistent and natural smoking experience.They are ideal for grills and smokers, also for smoking, and impart a delicate, balanced smoky flavor to your food.100% natural – The pellets are made from pure wood.No additives, binders, or chemicals.For clean and natural smoking.Mild aroma – The smoke is pleasant and subtle.It enhances the natural flavor of the food without overpowering it.Even burning – The pellets burn slowly and consistently.This allows you to easily control the smoke production and achieve consistent results.Application:Suitable for meat, fish, and poultry. Vegetables and cheese can also be enhanced with them.Ideal for barbecues and daily use with a smoker.Weight: approx. 2 kgPellet diameter: 6 mmOrigin: Europe, from sustainable and certified forestry

Wood wool firestarter

The Cook in Wood wood wool firelighter is the ideal solution for anyone wanting to light a fire naturally and cleanly.Whether for the barbecue, fireplace, or stove, this firelighter impresses with its ease of use and reliable performance.Why choose the Cook in Wood wood wool firelighter?Made from natural wood wool, this firelighter is free from harmful additives.Efficient and simple – The wood wool ignites quickly and burns evenly.This gets your fire going fast—without excessive smoke or unpleasant odors.Safe for cooking – Since it contains no toxic substances, you can use the firelighter for barbecuing with confidence; the flavor of your food remains pure.Practical – The firelighters come in packs of 40.This makes storage easy and ensures you always have them close at hand.Ideal for everyday use around the home or for a barbecue evening.Contents: 40 pieces