Weber Apple Wood Smoker Chips 1.5lb 17621

(Weber 17621)
Weber Apple Wood Smoker Chips 1.5lb 17621

RRP: £4.99 | Save 10%

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Weber Apple Wood Smoker Chips 1.5lb 17621

Apple chips give off a sweet, dense and fruity taste. Excellent for smoking fish, pork and poultry. Supplied in re-sealable 0.7kg (1.5lb) bag.
  • Part Number: 17621
  • Barcode: 077924039492
  • Shipping Weight (kg): 2
  • Catagory: Weber > Accessory > Smoking > Weber Apple Wood Smoker Chips 1.5lb 17621
  • Price Each: £ 4.49
"Oak Planked, Irish Whiskey Salmon with Soda Bread"

For the Soda Bread:

300g plain white flour
200g wholemeal bread flour
2 tsp bicarbonate of soda
1 tsp sunflower oil
1 tsp fine sea salt
Approx. 400ml buttermilk or live yoghurt
A little milk, if necessary

For the Salmon:

1 pre-soaked Oak Weber® Firespice™ Wood Plank
1 large handful of pre-soaked Apple Weber® Firespice™ Wood Chips
500g fillet of salmon
150g cream cheese
60ml Irish whiskey
1 tsp runny honey
1 tsp dill
Juice and zest of ½ a lemon
Sea salt and black pepper

Must have accessory: Oak Weber® Firespice™ Wood Plank and Apple Weber® Firespice™ Wood Chips
For the Soda Bread:

Sift the flour and bicarbonate of soda into a large bowl and add the salt. Make a well in the centre and pour in the buttermilk or yoghurt, stirring as you go. If necessary, add a splash of milk to bring it together; it should form soft dough, just this side of sticky.
Tip it out on to a floured work surface and knead lightly for about a minute, just long enough to pull it into a loose ball but no longer – it needs to go on the barbecue while the bicarb’ is still doing its stuff. You're not looking for the kind of smooth, elastic dough you’d get with yeast-based bread.
Set up the barbecue for roasting (in-direct method) and preheat a pizza stone. Flour the dough generously and mark a deep cross on it with a sharp, serrated knife (cut about two-thirds of the way through the loaf).
Dust the pizza stone lightly with flour, then place the dough on the stone using a Weber® Style™ Pizza Paddle. Cook the bread for around 30-40 minutes until the loaf sounds hollow when tapped underneath.
Cool slightly on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust. Serve warm cut into generous chunks.

For the Salmon:

Cut the fish into 120g fillets removing the skin first and making sure there are no bones. Place salmon fillets on the wet oak plank and salt.
In a mixing bowl add the cream cheese, whiskey, runny honey, dill, lemon juice and zest.
With a pallet knife spread the cream cheese mixture equally over the fillets. Grind the black pepper on top and season with salt.
Set up the barbecue for roasting (in-direct method) and place the oak planked salmon directly onto the barbecue. Add the wood chips to the hot coals and cook for 20-25 minutes with the lid down, until the flesh is flaky and the cream cheese is golden on top