Woodchips


Jamrow manufactures Wood Chips for the Jerk and BBQ food industry. Pimento and Sweet Wood Chips are by far our best sellers. Jamrow has quickly become one of the leading suppliers of wood products for barbecues and smokers. Pimento Wood Chips and sweet wood chips are by far our leading product and is supplied locally and internationally. All orders are processed only when received to ensure the freshness of the chips themselves as well as a strong aroma at all times. For an Authentic pimento flavour, add our Pimento Wood Chips to your Jerk pan, barbecue grill or smoker. Common in Jamaica, pimento wood adds an explosive taste that complements red meats, fish, poultry, lamb and even vegetables. A little goes a long way and our wood chips work well in combination with all types of Charcoal and charcoal briquettes and also work with gas grills.
 

Woodchip Flavouring


Wood Chips are flavouring agents that infuse grilling foods with a desired wood flavour. Using chips and chunks opens the door to stepping up the grilling game and trying out new wood flavours.There is somewhat of a 'science' of wood flavours, in that, aroma and preferences is relatively subjective, so experiment with different smoking woods and find your favorite flavour for different foods. For an Authentic pimento flavour, add our Pimento Wood Chips to your Jerk pan, barbecue grill or smoker. Common in Jamaica, pimento wood adds an explosive taste that complements red meats, fish, poultry, lamb and even vegetables. A little goes a long way.

 

Tips and Tricks


Works well in combination with all types of Charcoal and charcoal briquettes and also work with gas grills. Available in a 5 and 50 pound bags. Order today!
 
 


Consider soaking your favourite woodchips for approximately 20-30 minutes before grilling if you want to do some real 'smoking'.This helps to bring out more of the 'wood aroma'. Soaking wood chips in water also makes them to last a little longer in the charcoal grill fire because they tend to burn quickly. By soaking the chips, they will 'smolder-smoke' along as you grill. Try soaking only half of what you will use and have the other half dry. 'Feel' your way around it.


After soaking wood chips add to the coal in your grill. To ramp up the pimento flavour, simply add extra chips as you grill. Allow your soaked chips to drip-dry for a moment before introducing them to the fire. Scatter the moist chips liberally over your burning coals. Add a pinch or two at a time so you can extend the 'smoking' time without putting out the fire.


You can leave your grill open or you can cover it. Cover your charcoal grill if you desire a stronger wood-smoked flavour and keep your top vents closed a little longer. Be sure to open your top vents at intervals to release some of the smoke. Intense smoke can soot and ruin your meat and overpower the meat flavour.


Another rudimentary or simple way of introducing soaked chips to a charcoal grill is by enclosing them in a sheet of aluminum or tin foil. This extends the burning time of the chips. You can poke a few holes in the foil to allow the smoke to escape freely and flavour your food. Place your foil pouch on the coals and to the side, away from the drips.