Sherry BBQ Dust
For more taste when smoking with aromatic dust!
Our Cold Smoking Aromatic Dust comes from the barrels of the European finest wine and spirits producers. When emptying the barrels, the oak remains infused by the fragrance and flavor of the spirit. The barrels are carefully selected and verified, later reworked into this unique smoking product that combines outstanding quality and unique flavour for your food.
Sherry is a Spanish white wine from the Jerez de la Frontera region, which is characterised by a very intense aroma. Mostly fruity notes are accompanied by hints of nuts and spices and more or less sweetness. The Sherry BBQ Dust is particularly suitable for smoking poultry, rabbit, pork tenderloin, fish and seafood as well as vegetable dishes.
The aromatic dust comes in a wide range of flavours: Red wine, whisky, sherry, brandy, portowine, fino wine, muscat wine, cognac.
To ensure optimal results, we recommend the following instructions depending on the medium used:
- The smoke generator must be clean. Remove dirt with warm water and soap, then rinse well.
- Fill the smoker with around 100-120g (3½ - 4¼ oz.) of smoking powder. Make sure the powder on the upper part is level.
- Light the candle and place it where indicated. Once you see smoke coming out of the smoker, remove the candle.
- The wood powder will burn for about 10 Hours.
Store the powder in a cool, dry place.
If the powder does not burn, dry it in the microwave for around 30 seconds.
Caution: only insert the powder; do not insert the metal smoke generator in the microwave.
Place the smoker in a closed area but where there is some airflow. Make sure there is enough airflow to obtain as much smoke as possible.