Alfresco Chef 100% Pure Wood Pellets

Alfresco Chef is proud to source its hardwood pellets sustainably from the expansive fruit orchards of Ukraine, "The Bread Basket of Europe."

- 100% Premium pure wood pellets
- Natural flavours. No binders. No fillers.
- Ideal for pellet grills and portable pizza ovens.
- Easy to light, with no bark and less ash produced, they are designed to burn longer and hotter, to achieve delicious outdoor cooking results.

Acacia

• Best for: beef and lamb.
• Robust and slightly tangy. Acacia wood pellets offer a hearty smoke flavor with a hint of sweetness, which is excellent for enhancing the deep flavors of red meats like beef and lamb.

Apple

• Best for: poultry, pork, and fish.
• Apple pellets offer a mild, fruity flavor with a slightly sweet aroma that complements the delicate flavors of poultry, pork, and fish without overpowering them. They can also be used for smoking vegetables or adding a hint of sweetness to baked good.

Beech

• Best for: beef, particularly steaks and burgers.
• Beech pellets provide a mild, slightly sweet flavour that pairs nicely with beef without overpowering it. They can also be used for smoking pork or game meats.

Cherry

• Best for: poultry, particularly chicken and turkey.
• Cherry pellets impart a sweet and fruity flavour that complements the natural flavours of poultry well. They can also be used for smoking pork, ham, or vegetables.

Chestnut

• Best for: pork and poultry.
• Chestnut pellets impart a sweet and nutty flavour that works well with the natural sweetness of pork and the mild taste of poultry. They can also be used for smoking vegetables or cheese.
  

Maple

• Best for: pork, particularly ribs and bacon.
• Maple pellets impart a sweet, subtle flavor with a hint of caramelization that enhances the natural sweetness of pork. They can also be used for smoking poultry, vegetables, or desserts like pies or cobblers.

Oak

• Best for: versatile and widely used, oak pellets are suitable for almost any type of meat, including beef, pork, poultry, and fish.
• Oak provides a robust, traditional smoke flavour that complements a variety of dishes without dominating the natural flavours of the meat.
  

Walnut

• Best for: red meats such as beef, lamb, and venison.
• Walnut pellets offer a rich, smoky flavour with a hint of nuttiness that enhances the taste of red meats. They can also be used for smoking poultry or seafood.