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Smoker Chips

MOS Reference: Kiln-dried hardwood chips for hot and cold smoking meats, fish, and cheeses. Each wood species imparts distinct flavor: hickory provides strong, bacon-like smoke; mesquite is intense and earthy; apple offers mild, sweet fruitiness; cherry adds subtle, rosy sweetness. Soak 30 minutes before use in charcoal or electric smokers.
Kamisheni ya Mtengenezaji: 10%

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