Smoking

Become the king of cold smoking with the Forest Grill spiral and easily prepare homemade salmon, cheese, or charcuterie. Its spiral shape allows for slow and controlled combustion, generating aromatic smoke without heating your food!

✓ Perfect cold smoking: no charcoal required

✓ Long and stable combustion: 8 to 12 hours with a single load of fine sawdust

✓ Easy ignition: candle included to start combustion

✓ Optimal control: adjust the Kamado’s airflow for consistent, controlled smoke

✓ Model with handles: compatible with all Forest Grill models

Perfectly suited to all Forest with Forest Grill fine wood sawdust!

💡 Ideal outdoor temperature: 10–20 °C maximum for smoked salmon

This premium wood dust, available in 6 natural varieties, offers perfectly controlled cold smoking to delicately flavour your food. After shaking the packet (for optimal combustion), place the wood dust in a smoking maze. Use 150g of wood dust per smoking session, and adjust the aroma of each recipe according to the chosen wood variety.

✓ 6 unique aromatic signatures: olive, lemon, orange, almond, oak, walnut

✓ Flavoured and stable smoke: consistent combustion thanks to the wood dust's particle size

✓ Delicate results: subtle taste, without bitterness or aftertaste

✓ Reusable zip pouch: keeps the wood dust dry

💡 Tip: Mix two varieties (e.g. olive + orange) to create your own smoking recipe and enhance your dishes.

The Forest Grill beechwood smoking board transforms your salmon into a tender, aromatic, and visually flawless dish. Its stainless steel structure keeps the fish securely in place, while the beechwood imparts a delicate aroma for even smoking.

✓ Delicate aroma: natural smoking without bitterness or an overpowering taste

✓ Perfect stability in the Forest 18", 22", 25": ensures the salmon remains secure throughout cooking

✓ Even cooking: uniform exposure to heat and smoke

✓ Durable materials: food-grade beechwood and robust stainless steel, easy to clean

✓ Elegant presentation: ready to serve directly at the table

💡 Tip: Before smoking, soak the board in water for 30 minutes to prevent the wood from burning and to achieve a gentle, consistent smoke.

These wood chunks for hot smoking release a steady and controlled smoke, perfect for long cooks on your Forest Grill kamado. Available in six natural wood types, they impart intense and varied aromas to meat, fish, and vegetables. Each chunk burns slowly, ensuring a dense and lasting smoke for results worthy of a professional smoker!

✓ Prolonged smoking: ideal for ribs, pulled pork, or whole chicken

✓ Aromatic variety: mix the wood types or use them separately

✓ Economical and long-lasting: 1 or 2 wood chunks per cook

💡 Tip for pizza baking: Add 2 wood chunks to the embers to raise the temperature and recapture the authentic flavour of wood-fired pizzas!

The fire spice sachet transforms your kamado into an instant smoker: it releases natural, intense aromas upon contact with the embers to enhance your meats, fish, vegetables, or cheeses. Ready to use, simply place it above the charcoal for quick and even results.

✓ Natural smoky flavours: perfect intensity without bitterness

✓ Exceptionally easy to use: simply place and enjoy

✓ Express smoking: aromas released as soon as the temperature rises

💡 Tip: For a more pronounced flavour, use the spices with Forest Grill wood chips in a smoke generator tube.

This ready-to-use chip box provides the ideal amount to flavour 1 to 3 barbecues without any measuring or preparation. The chips ignite quickly and release a rich, controlled smoke, perfect for meats, fish, vegetables, or poultry.

✓ Instant smoking: place the box in the centre of the embers

✓ 6 natural aromas: olive, lemon, orange, almond, oak, walnut

✓ Aluminium box: reusable 2 to 3 times depending on the desired amount of smoke

💡 Tip: For a deeper flavour, pierce holes in the top of the box and moisten the chips 20 minutes before placing directly on the embers.

These natural wood chips offer quick, powerful and aromatic hot smoking to enhance meats, fish, vegetables or poultry. Available in 6 varieties, they allow you to personalise each cook with a unique flavour signature, free from bitterness or additives. Placing the chips above the charcoal guarantees intense smoke that is perfectly controlled.

✓ 6 unique aromas: olive, lemon, orange, almond, oak, walnut

✓ Quick ignition: aromatic smoke from the very first embers

✓ Intense results: woody, fruity or robust flavour depending on the chosen variety

✓ Reusable zip pouch: keeps the sawdust dry

💡 Tip: For slower, deeper smoke, moisten the chips 20 minutes before placing them in a smoke generator tube or on the embers through the Forest smoking hatch.

Give your dishes an incomparable smoky taste with the Forest Grill stainless steel smoke generator tube. Fill it with pellets or chips, light it, and enjoy continuous smoke for several hours—perfect for ribs, pulled pork, chicken, salmon, and even cheese. Available in 2 sizes, it fits easily into all Forest Grill kamados!

✓ Intense and precise smoky flavour: emits a steady smoke to infuse your hot cooks with flavour

✓ Compatible pellets & copeaux : choisissez l’essence selon la saveur souhaitée (amandier, chêne, olivier…)

✓ Simple et autonome : déposer au milieu du charbon → le tube se consume lentement pendant plusieurs heures

✓ Fumage à chaud ou low & slow : idéal pour les cuissons longues et indirectes

✓ Inox robuste et durable : résiste à la chaleur, ne rouille pas, nettoyage facile

💡 Tip: vary the types of wood (olive, almond, lemon, etc.) to personalise your flavours with every cook.

These round olive wood planks naturally infuse your food with flavour while ensuring gentle, even cooking on the kamado. They keep meat, seafood, and fish tender and juicy. They can be used up to 5 times before being recycled for use in smoking.

✓ Subtle aroma: olive wood for a refined taste

✓ Gentle heat: even cooking without direct contact with the embers

✓ Reusable: up to 5 uses, then ideal for smoking

💡 Tip: Soak the planks in water or a flavoured juice for 20–30 minutes before cooking to intensify the aroma.