Barbecue Fuel & Fire Starters

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

Convenient and fast, the chimney starter ignites quickly within 10 to 20 minutes allowing you to start your barbecue without the long wait.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce these bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins, and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only do these bisquettes eliminate unwanted heat, but the smoke also produced way is four times cleaner than smoke produced by identical loose chips burned in a frying pan or burn box.

To produce these bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce these briquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavor of the smoke. This bisquettes burns a flavor bisquette once every 20 minutes, producing a clean smoke flavor. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins, and gases. These will distort the flavor and appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only do these bisquettes eliminate unwanted heat, but the smoke also produced way is four times cleaner than smoke produced by identical loose chips burned in a frying pan or burn box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

Marcin. Cavan, Cav. Thu Feb 23 2023

To produce these briquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavor of the smoke. This bisquettes burns a flavor bisquette once every 20 minutes, producing a clean smoke flavor. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins, and gases. These will distort the flavor and appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only do these bisquettes eliminate unwanted heat, but the smoke also produced way is four times cleaner than smoke produced by identical loose chips burned in a frying pan or burn box.

Grill like a pro! Green olive firewood's premium professional lumpwood charcoal is the highest quality restaurant grade charcoal used by chef's and avid home cooks. It burns for longer at a consistently high temperature for more stable cooking required in professional kitchens.Premium professional lumpwood charcoal is ethically sourced and created from sustainable, denser hardwoods such as oak & beech. The density and larger size of the charcoal pieces will ensure high temperatures over an extended period making them ideal for use in professional kitchens.Premium professional lumpwood charcoal is ideal for long cooks, smokers, charcoal bbqs, outdoor kitchens and grills.

With alder line super burn charcoal briquettes you will be a gourmet chef! these restaurant-grade charcoal briquettes are perfect for restaurants, home bbq and more. Due to its long steady and equal burning characteristics, your food will be perfectly grilled resulting in a juicier texture and pure flavours compared to other either lump wood charcoal or charcoal briquettes. Smokeless and odour-free when burning giving pure charcoal flavour.

Enjoy a backyard barbecue with even more flavour. Kick your famous BBQ up a notch by smoking your meals with these Symple Stuff premium black cherry BBQ smoking wood pellets. You'll get an 18-kilogram bag of black cherry hardwood pellets, which is plenty for several cookouts in your backyard. Each smoking wood pellet is made of genuine black cherry. These high-quality wood pellets condense the hardwood and jam-pack the lightly sweet smokey finish within the meats you're cooking. Containing no bar, filler woods, or flavour oils, this bag is genuinely 100 per cent pure black cherry and hardwood. Use these smoking wood chips with just about any BBQ pellet smoker grill. Great for smoking pork, brisket, chicken, and other meats or veggies, you'll find a use for this ingredient in just about every meal. Gather your friends and family for a delicious cookout. Infuse your backyard-famous BBW with sweet, smokey flavour with the Symple Stuff premium black cherry BBQ smoking wood pellets.

The top-quality large fraction charcoal is made of oak, beech, and hornbeam wood. This charcoal is completely environmentally friendly with a particularly long burn time. By using this charcoal in your kamado grill, you will be able to grill food for 10 or more hours until the next refill. During the manufacture of this charcoal, its finest particles are sifted, therefore the package contains only large pieces without any dust or additives.

Our kiln dried logs have been processed from sustainably managed woodlands. The logs are kiln dried to less than 20% moisture, ready to burn certificated and better for the environment too. The logs are suitable for log burners, wood burning stoves, open fires, fire pits, chiminea’s and pizza ovens. Packaged in in a planet firendly plastic free, natural cardboard box, which is also ideal for storing the logs in. Cardboard is widely recyclable and biodegradable.

Perfect for the fire pit. Lisa. Hattiesburg, MS. Fri Jan 12 2024

Enjoy a backyard barbecue with even more flavour. Kick your famous BBQ up a notch by smoking your meals with these CookinPellets perfect mix of smoking wood pellets. You'll get an 18-kilogram bag of mixed wood pellets, which is plenty for several cookouts. This bag of wood pellets contains a mix of the best hardwoods: hickory, cherry, hard maple, and apple. This mix gives you a smooth smoke flavour on long smokes while also condensing the jam-packed smokey flavour within the meats you're cooking. Containing no bark or filler woods, these traditional smoking pellets convey genuine, 100-per cent hardwood. Use these smoking wood chips with just about any grill or smoker. Great for smoking pork, brisket, chicken, and other meats or veggies, you'll find a use for this ingredient in just about every meal. Gather your friends and family for a delicious cookout. Infuse your backyard-famous BBQ with sweet, smokey flavour with the CookinPellets perfect mix of smoking wood pellets.

Kestas. Thu Jun 12 2025

Alderline firewood is kiln-dried to under 18% and then after each log is cut, split and perfectly packed either in a net bag or cardboard box to be delivered to your doorstep in perfect condition. Alder wood logs are made of white alder and are sourced from well-managed woods in Europe. They are the perfect choice for pizza making, meat smoking, warming your home or use when camping. Logs burn hot with a bright flame, ignite effortlessly and reach a high temperature, as they are very dry - will make very little smoke.

Good logs and good size bag! Excited to test them out, once it gets less hot. Anonymous. Thu Jun 15 2023

Enhance the flavor of your food by adding a couple of wood chunks to the hot charcoal, infusing your dish with delicious smoky BBQ aromas. BBQ smoking with wood chunks imparts a deeper smoky flavour thorughout your cook

Enjoy a backyard barbecue with even more flavour. Kick your famous BBQ up a notch by smoking your meals with these CookinPellets premium longhorn blend BBQ smoking wood pellets. You'll get an 18-kilogram bag of mixed mesquite, cherry, and hard maple pellets, which is plenty for several cookouts in your backyard. Each smoking wood pellet is made of genuine hardwood. These high-quality wood pellets condense the hardwood and jam-pack the lightly sweet smokey finish within the meats you're cooking. Containing no bar, filler woods, or flavour oils, this blend bag is genuinely 100 per cent pure mesquite, cherry, and hard maple. Use these smoking wood chips with just about any BBQ pellet smoker grill. Great for smoking pork, brisket, chicken, and other meats or veggies, you'll find a use for this ingredient in just about every meal. Gather your friends and family for a delicious cookout. Infuse your backyard-famous BBW with sweet, smokey flavour with the CookinPellets premium longhorn blend BBQ smoking wood pellets.

Alderline lump wood bbq charcoal is produced to the highest quality and there is no tar or toxins providing pure charcoal flavour to your meal. Pieces ranging from 5 - 20 cm in size give you extra help with igniting it effortlessly as it has more space between charcoal pieces for better air circulation. Producing lump wood charcoal alder line separate large pieces and giving to customer 95% of the bag in large pieces.

Really like this product good quality burns well. Thelma Eileen. Northwich, GB. Sun Jun 29 2025

Our natural cooking firewood logs are a sustainable mix of kiln-dried hardwoods & our signature olive wood ensuring a long burn time. Perfect for wood fire cooking, firepits and pizza ovens.

Our Dry Logs are Kiln-dried softwood logs were made to create a hot, enticing fire. The ultimate fire starter, our softwood fire logs are super handy to spark up and build up to a roaring fire. Sustainable-minded customers will be happy to hear our softwood fire logs are produced using ethically sourced wood from managed woodlands.

Our Kiln Dried Hardwood logs are sustainably sourced, cut to 25cm lengths, dried to less than 20% moisture, certified ready to burn. Our hardwood logs will warm you up efficiently suitable for open fires, wood burning stoves, firepits, pizza ovens and more.

Enhance the flavor of your BBQ by soaking, smoking, and searing with our natural wood BBQ Smoking chips. Simply soak the wood chips in water for at least 30 minutes, then place handfuls on the hot coals or in tin foil pouches with holes for smoke to escape. 10 minutes before the end of the BBQ cook, add the chips to impart their natural flavor onto your grilled food. You can also use them on a gas grill with a BBQ smoking box.

The charcoal starter is a very useful accessory that makes your barbecue life easier. It allows you to have embers ready in just 20 minutes. No more boring preparations based on pieces of crates and pieces of cardboard. The use could not be simpler. Just place the starter on the grate, fill it with charcoal, and light some newspaper or place a fire starter underneath. The heat effect of the column gives you, after 20 minutes, coal at temperature and perfect embers that you just have to pour into your barbecue. The handle of the fireplace stays cool so you can handle it safely.

Olive firewood is a dense, heavy hardwood burning for an extra-long time and giving a high heat output.  The olive logs burn with a regal flame and with a mediterranean flavour. The olive logs can be used for home heating in a wood burning stove or open fire and have a high calorific output.  When the olive wood is used for cooking or smoking on a bbq they add a mild, subtle fruity flavour to your grill.  The olive wood’s wonderful aroma can be appreciated to the full when used to heat the great outdoors in your garden fire pit.Olive firewood is sustainably sourced, a renewable by-product of the olive industry in the mediterranean region.  The wood is dried to less than 20% moisture, better for the environment and ready to burn approved.

Natural Lumpwood Charcoal comes from sustainable, ethically sourced wood. The wood is burned to produce fantastic cooking charcoal. We provide charcoal pieces in the bag that range in size from 2cm to 7cm, allowing them to be used on a home BBQ or a high-heat grill. To produce the smoky aroma and intense heat, hardwoods are coined.

Enjoy a backyard barbecue with even more flavour. Kick your famous BBQ up a notch by smoking your meals with these CookinPellets premium hickory BBQ smoking wood pellets. You'll get an 18-kilogram bag of hickory wood pellets, which is plenty for several cookouts in your backyard. Each smoking wood pellet is made of genuine hickory hardwood. These high-quality wood pellets condense the hardwood and jam-pack the smokey flavour within the meats you're cooking. Containing no bar, filler woods, or flavour oils, this bag is genuinely 100 per cent pure hardwood hickory. Use these smoking wood chips with just about any BBQ pellet smoker grill. Great for smoking pork, brisket, chicken, and other meats or veggies, you'll find a use for this ingredient in just about every meal. Gather your friends and family for a delicious cookout. Infuse your backyard-famous BBW with sweet, smokey flavour with the CookinPellets premium hickory BBQ smoking wood pellets.

Enhance the flavor of your BBQ by soaking, smoking, and searing with our natural wood BBQ Smoking chips. Simply soak the wood chips in water for at least 30 minutes, then place handfuls on the hot coals or in tin foil pouches with holes for smoke to escape. 10 minutes before the end of the BBQ cook, add the chips to impart their natural flavor onto your grilled food. You can also use them on a gas grill with a BBQ smoking box.

Enhance the flavor of your BBQ by soaking, smoking, and searing with our natural wood BBQ Smoking chips. Simply soak the wood chips in water for at least 30 minutes, then place handfuls on the hot coals or in tin foil pouches with holes for smoke to escape. 10 minutes before the end of the BBQ cook, add the chips to impart their natural flavor onto your grilled food. You can also use them on a gas grill with a BBQ smoking box.

Premium class natural bbq briquettes. Made from sustainable sources in the EU. These briquettes generate high and long odour-Free burning. Ideal for low and slow cooking. Excellent with mixing with lump wood if need more heat and longer burn.

Item arrived on time I’m happy and ready for late evenings in the garden.. Brigitte. Thu Aug 07 2025

Enhance the flavor of your BBQ by soaking, smoking, and searing with our natural wood BBQ Smoking chips. Simply soak the wood chips in water for at least 30 minutes, then place handfuls on the hot coals or in tin foil pouches with holes for smoke to escape. 10 minutes before the end of the BBQ cook, add the chips to impart their natural flavor onto your grilled food. You can also use them on a gas grill with a BBQ smoking box.