Grillx Smoked Moth Red Wine - For Cold Smoking - 3000 ml
Up to 60 hours of smoking timesuitable for about 7 sessions
Unique, fruity smoky flavour from red wine barrels
Ideal for cold smoking meat and cheese
GrillX Smoking Wood Moth Red Wine – For Cold Smoking – 3000 ml
The GrillX Smoking Wood Red Wine gives your dishes a refined, fruity smoke essence by cold smoking with leftover wood from red wine barrels. This fine sawdust is sourced from specially selected types of wood and is perfectly suited for GrillX cold smoke generators. Ideal for meat and cheese: the subtle tannins and fruitiness of wine wood enrich every preparation without heating your ingredients. With a supply of 3000 ml, you can achieve approximately 7 cold smoking sessions (about 60 hours of smoke development).
Benefits of GrillX Smoking Wood Red Wine
- Fruity aromas from red wine barrels for a unique smoky flavor
- Fine sawdust sourced from specially selected types of wood
- Specifically developed for use in GrillX cold smoke generators
- Cold smoking: preserves the texture and nutritional value of your dishes
- Enough for about 7 sessions (up to about 60 hours of smoke development)
Good to know
Use smoking wood exclusively for cold smoking (≤ 30 °C) to avoid bitter flavors. Ensure good ventilation around your smoking setup. Store smoking wood dry and cool in the original, well-sealed packaging, out of direct sunlight, to avoid moisture absorption and mold formation.
Specifications
- Brand: GrillX
- Product: Smoking Wood Red Wine
- Content: 3000 ml fine sawdust
- Material: 100% natural leftover wood
- Suitable for: Cold smoking with GrillX cold smoke generators (≤ 30 °C)
- Enough for: about 7 cold smoking sessions
- Total smoke duration: about 60 hours
What’s in the package?
- 1× Bag of GrillX Smoking Wood Red Wine – 3000 ml
Usage and maintenance
- Soak the smoking wood for 10–15 minutes for even smoke development
- Use a cold smoke generator or smoking wood box for controlled smoke release
- Remove used wood after each session and store unused wood dry
- Combine with other types of wood for variation in flavor profiles
- Experiment with smoking times to find the perfect balance between smoky flavor and moisture retention
What does our expert say?
