Soak in water for 30-60 minutes prior to use.
Drain water and spread onto hot charcoal, wrap in tinfoil or use a smoke box
Beech gives off a moderate to heavy level of smokes which is ideal for smoking fish, pork and game.
When you smoke a piece of meat, the key is to smoke slowly in order for the meat to absorb the flavour of the smoke.
Soak in water for 30-60 minutes prior to use.
Drain water and spread onto hot charcoal, wrap in tinfoil or use a smoke box
