Maple chips will give smoked products a sweetish, delicate taste.

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Species containing essential oils in large quantities (sea buckthorn, rowan, bird cherry, boxwood, eucalyptus, juniper) are used by some as additives for aromatization, but at home it is difficult to calculate the proportions relative to the weight of the product, so they are more suitable for industrial use.

Hardwood chips are ideal for amateur smoking of meat and game. For example, oak chips are best suited for processing game, as they additionally flavor the meat and eliminate specific odors.

But it is necessary to know that its smoldering temperature is higher, and it is business owner data to add coals or use a smoke generator of a special design. But fish, poultry and pork fat are recommended to be smoked using chips of fruit trees.

For hot smoking, it is preferable to use aspen or alder chips. With this method, the taste of the finished product depends less on the choice of chips than with cold smoking. Using additional flavors for smoking with the hot method also does not make sense, they will simply evaporate or decompose into harmful components and settle in the product.

They are recommended for smoking all types of poultry, tender meat, fruits and cheeses. But this option for gourmets requires aging the prepared chips and their careful processing, otherwise the smoked products will be saturated with carcinogens. Beech chips are considered universal, they give products a slightly tart taste.

Use of flavors
Fresh natural flavors include oak and cherry leaves, as well as blackcurrant foliage. By adding them to the smokehouse, you can easily regulate the amount of smoke emitted in your home smokehouse.

Dried flavorings include caraway and anise seeds, bay leaves, allspice, and dried juniper berries.