American Oak Sawdust & Bay Leaf Extract
Hot Smoker for Grilling & BBQ – 1500 ml
+ Free Fireproof Metal Incense Box Included
The character of the fire comes from the oak. Carefully selected, naturally dried American oak sawdust, aged for at least two years, is specially prepared for hot smoking in grills and BBQs.
This sawdust, thermo-infused with natural bay leaf extract, doesn't just provide a surface aroma; it penetrates the cellular structure of the wood. The resulting smoke combines the warm, woody, and slightly caramel-like character of oak with the refreshing, aromatic, and light leaf texture of bay leaf.
This smoke doesn't mask the natural flavor of the food — on the contrary, it adds depth and signature. It's not an aroma, it's the signature of the fire .
Smoke Profile and Applications
Oak and bay leaf smoke is ideal for all types of fish, especially those that can be grilled :
Sea bass, sea bream, salmon, trout
Haddock, sardine, mackerel, bonito
Shrimp, squid, grilled seafood
The smoke doesn't overpower the delicate texture and natural aroma of the fish; on the contrary, it adds a fresh, woody, and subtly aromatic character .
It can also be used in other grilling and BBQ options: it provides a sophisticated flavor to chicken, beef, and lamb, as well as vegetables.
Product Features
100% natural American oak and genuine bay leaf extract.
Pure, chemical-free.
Natural drying for at least 2 years.
Humidity level is 1%.
Thermo-infused, long-lasting aroma profile.
Premium quality hot incense.
Ideal for grilling & BBQ.
1500 ml of wood shavings is enough for approximately 10 barbecue uses.
Package Included
1500 ml American Oak & Laurel Wood Shavings
Fireproof Metal Incense Box (GIFT)
Uses for Smoking Boxes: Ovens, Pans & Grills
⚠️ Caution: When using hot smoke, wood chips should not be thrown directly into the charcoal grill. Wood chips should be used in a fireproof metal smoker box placed next to the charcoal. This box is included free of charge with the product.
How to Make Incense?
Turn the charcoal into glowing embers.
Place the wood shavings in a metal fumigation box.
Lightly moisten the wood chips.
Place the box next to the embers.
Close the grill lid and allow the smoke to circulate inside.
Amount Used (Average for Barbecue)
1. For grilling: 15–25 grams of wood chips
Duration: 15–25 minutes of smoke exposure (shorter duration for fish)
👉 Mild aroma: Less sawdust, shorter duration 👉 Intense, woody, and characterful aroma: More sawdust, longer duration
The timeless character of American oak and the aromatic freshness of bay leaf are now in your grill. Smoke is not just about cooking, it's the finishing touch to flavor .
Light the fire. Release the flavors. Experience the true BBQ.
