Drevos International Classic 15 Руководство пользователя - Страница 11
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Печатать страницу8. How to choose and p epa e wooden chips
There are two types of wooden chips
- Not fruit (alder, oak, beech, etc.)
- Fruit (cherry, apple, pear, apricot, plum, etc.)
Chips must be as dry as possible. You may dry pallets further in an oven
Chips size must be in the 4-14 mm. range, otherwise smoldering may stop, or
chips will burn out too fast
Forbidden to use Conifer and Birch Chips. Those contain massive amounts of
oils, tar, and soot
It is forbidden to use wood affected by fungus, rotten or moldy
Wet, covered by bark wood may emit harmful substances that will settle on the
product, giving it a bitter taste
Do not use chips with traces of paint, varnishes, or chipboard boards: they
contain a large number of harmful substances
Smoked food connoisseurs also like to add various seasonings to wood chips:
bay leaves, almonds, mint, raspberries, blackberries, sage, grape branches, and
juniper berries, which give the food a special color and taste. But here it is
important not to overdo it - otherwise, you will get an unpleasant taste and too
sharp aroma
9. Sto age ules
The smokehouse should be stored under a canopy or in a well-ventilated area
with a relative humidity of up to 60%