The mixture of hickory wood, beech wood, spices and other flavours give a great taste to red meat, i.e. lamb and pork.
For an optimal smoke aroma, simply use a smoking box (filled up to halfway) on the gas barbecue directly over the flame until the smoked meat begins to glow. You can also use the smoking flour in smoking cabinets and electric grills. Due to the extra fine granulation the shavings smoulder by themselves - even without constant heat supply.
The smoked wood from Axtschlag is 100% pure and free of additives and impurities.