American Oak Sawdust & Thyme Extract
Hot Smoker for Grilling & BBQ – 1500 ml
Fireproof Metal Incense Box (GIFT)
Uses for Smoking Boxes: Ovens, Pans & Grills
The character of fire comes from the oak tree.
Carefully selected, naturally dried American oak sawdust, aged for at least two years, is specially prepared for hot smoking on grills and BBQs.
This sawdust, thermo-infused with natural thyme 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 caramelized character of oak with the intense, aromatic, and slightly spicy texture of thyme.
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 thyme 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 of the fish; on the contrary, it adds a subtly spicy, woody, and Mediterranean flavor.
Moreover:
Chicken wings and drumsticks
Beef sirloin, tenderloin, burger patties
Lamb chops
Vegetables such as eggplant, zucchini, and peppers
A touch of thyme creates a distinct, appetizing aroma, especially in red meat and chicken.
Product Features
100% natural American oak and genuine thyme 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 & Thyme Wood Shavings
Fireproof Metal Incense Box (GIFT)
⚠️ Caution: When using hot smoke, do not throw the wood chips directly into the charcoal grill. The 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)
For one barbecue: 15–25 grams of wood chips
Duration: 15–25 minutes of smoke exposure (shorter for fish)
👉 Mild aroma: Less sawdust, shorter duration 👉 Intense, woody and spicy aroma: More sawdust, longer duration
The timeless character of American oak and the powerful aroma of thyme are now in your grill. Smoke is not just about cooking; it's the finishing touch to the flavor.
Light the fire.
Unleash the flavors. Experience the true BBQ.
