A master touch that will take your barbecues to another level.
The smoke from the NARANJO aromatic chips is dense and offers very characteristic tones of licoricey.
The mode of use is simple, the chips are moistened about 20 minutes before use, and are placed directly on the charcoal or in a smoker, so that the smoke from this wood is impregnated in the food.
Perfect match with: fish, both blue and white, shellfish and shellfish. It is also ideal for vegetables, rice, white poultry and soft meats.