PEACH CHIPS FOR SMOKING easy, natural & tasty, in smoker or barbecue - 900g pack - smoking is all year round!

Peach shavings, top quality -100% natural & eco-responsible- for inventive outdoor cooking with natural and delicious essences The wood chips ensure good combustion for perfect smoking; and the peach wood brings sweet aromas and a subtle, slightly sweet taste of gourmet peach. This original smoking wood can be used in a smoker barbecue, a charcoal barbecue and even a gas barbecue if you are equipped with a smoking tube, such as the Petit Fumoir FlaMagic. These peach shavings allow you to smoke all foods, and will especially enhance poultry, game, pork, wild boar, accompanied by their small vegetables. Made from recycled peach wood, without any added chemicals, these premium quality chips will enhance your barbecues. Lovers of game, poultry or fresh grilled vegetables, fish or smoked cheeses, cook “inventively” and enhance the flavors of your food for exceptional and unique moments of conviviality! 🌟 IDEAS FOR USE in Barbecues & Smokers: • To add flavorings to your grilled food: ✔️ Add a handful of dry pellets at the start of cooking ✔️ Moisten another handful for around twenty minutes, before cooking ✔️ Halfway through cooking, drain and pour the pellets into a “smoke tube” like Le Petit Fumoir by FlaMagic, to place on the hot grill, next to the food ✔️ Leave to smoke: delicious aromas will emerge from your grilled food for at least 20 minutes • For cold smoking fish, cheese or desserts: ✔️ Fill a stainless steel “smoke tube” (for example Le Petit Fumoir de FlaMagic) with pellets, up to half or ¾ (no more) ✔️ Hold the tube vertically and, using a small kitchen blowtorch (the same as that for crème brulée, for example...), light the pellets by sweeping the surface of the smoker tube several times ✔️ Place the tube lying on the grill or in the smoker, next to the fish, cheese or fruit to be smoked ✔️ Once a nice smoke begins to spread, close the barbecue lid, or the smoking cabinet AND HERE WE GO FOR A FEW HOURS OF COLD SMOKING! • For simultaneous cooking and hot smoking of meat, fish or vegetables: ✔️ Start the barbecue by placing a FlaMagic fire starter, for example, in the center of the pile of charcoal – to guarantee a nice ember in 15 minutes flat ✔️ Fill a stainless steel “smoke tube” (for example Le Petit Fumoir de FlaMagic) with pellets, up to half or ¾ (no more) ✔️ Turn the tube vertically and, using a small kitchen blowtorch (the same as the one for crème brulée, for example...), light the pellets by sweeping the surface of the smoker tube several times ✔️ Place the tube lying on the grill and position next to: the meat, fish or vegetables to cook and smoke ✔️ Once nice smoke begins to spread, close the barbecue lid. AND IT’S GO FOR COOKING – HOT SMOKING! This 900g bag allows you to smoke 5 to 8 times on the barbecue To easily make your smoked BBQ recipes, consider equipping yourself with the FlaMagic Petit Fumoir, just as ethical and 100% made in France! Also discover our smoking chips: • Bordery “Grand Cru” chips, with a subtle blend of oak and Bordeaux red wine • Shavings with sweet aromas and delicate almond taste