Analysis by Valery Grin · · updated October 3, 2026
Rösle 25104: beech smoking chips, 750 g bag
Beech wood chips to put smoke on fish and pork over the coals of a kamado
From€21
Reference price on Amazon (June 2026) · subject to change
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- Weight
- 0.75 kg
- Material
- 100% natural beech wood, bark-free
Quick answer
Yes, if you want beech wood to smoke with rather than a fine sawdust. These are bark-free natural wood chips, 750 g, rated 4.6 out of 5 across 751 Amazon reviews. The listing pitches them for fish, game, pork, beef and ham, but gives no quantities or timings: go light the first time.
Bark-free beech chips, 750 g, from Rösle. In a kamado they go on the coal bed, before the deflector. The listing publishes no chip size, no soaking advice and no smoke duration.
The Rösle 25104 beech chips are chopped beech wood in a 750 g bag, meant to give smoke over coals or over a burner. The listing says it is 100% natural wood, bark-free and with no added chemicals, and publishes a single size figure, that of the pack: 23 × 17 × 7.5 cm. The manufacturer named is RösleBBQ, under the German brand Rösle, and the stated country of origin is Bosnia and Herzegovina. On Amazon.es it holds 4.6 out of 5 across 751 reviews.
The method the listing describes is the usual one: a handful of chips in a smoker box, lid closed, set over the coals or over the burner, and the longer the box stays on, the stronger the flavour. In a kamado the sensible equivalent is a stainless steel smoker box on the coal bed or, directly, a few handfuls of chips on the already lit coals, before fitting the deflector and closing the lid. Quantities and smoke duration are not in the listing, so you adjust by eye. Being a consumable, it does not depend on the kamado's diameter, but a 33 cm one has less room over the coals and calls for less.
The listing recommends them for a strong smoky flavour, mainly on fish, and also for game, pork, beef and ham. Two recipes on the site where smoke like this makes sense are hot-smoked mackerel and the pork neck in the buzhenina; if the recipe calls for another wood, beech would be a variation to try there. In the catalogue the difference is the wood: the grillart cherry chips and the Weber apple chips are fruitwoods, and the grillart beech sawdust is for cold smoking, not for putting on the coals. To choose a wood, the guide to smoking woods helps.
The drawbacks lie in what the listing leaves out and where it contradicts itself. It gives neither the chip size nor whether to soak them. It speaks at once of "strong smoky flavour" and of "very high smoking activity" with a "short smoking time", without a single figure, and beech's general reputation is that of a moderate smoke: it is unverified, which is why the first batch should be short. One Amazon field gives the material as "plywood", which clashes with the natural beech text and reads as catalogue noise. And the smoker box the listing mentions is another Rösle piece sold separately: only the bag of chips comes here.
In short: a well-rated beech chip, with the limitation that nobody, neither the listing nor us, has put figures on how to use it.
Beech chips with a good Amazon rating and little usage data in the listing. Useful for fish and pork hot-smoked; keep the first batch short and do not trust the word "strong".
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- 100% natural beech, bark-free with no added chemicals, per the listing
- 4.6 out of 5 across 751 Amazon.es reviews: a wide sample for a consumable
- Beech meant for the coals, unlike the beech sawdust in the catalogue
- 750 g bag, the same format as the grillart cherry chips
Cons
- The listing gives neither the chip size nor whether they need soaking
- Talks of strong flavour and short smoking time with no figure: adjust by eye
- An Amazon field lists the material as plywood, while the text says beech
Who it's for
For anyone hot-smoking fish or pork who wants a beech wood different from the fruitwoods in the catalogue (cherry, apple).
Not for
If you want cold smoke (that takes sawdust or a generator, not chips) or need chip size and smoke times the listing does not publish.
Specifications
- Weight
- 0.75 kg
- Material
- 100% natural beech wood, bark-free
- Includes
- Bag of beech chips, 750 g
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Goes well with
La Cuisine Stainless Steel Smoker Box with Slotted Lid
Rösle's listing describes the chips inside a closed smoker box, and this bag does not include one. The La Cuisine stainless steel box with slotted lid does that job in a kamado: it holds the chips over the coals and keeps them from mixing with the ash. Before ordering, check that it fits on the coal bed without getting in the way of the deflector.
€17
ThermoPro TP17H: 4-probe wired thermometer, -10 to 300 °C
Smoke is of little use if you do not know what is happening in the chamber. The ThermoPro TP17H has four wired probes and a range of -10 to 300 °C per the catalogue: one for the grate and one for the food, so you can see whether the coal bed stays steady while the chips smoulder. It matters most with hot-smoked fish, which leaves little margin.
€36
Rapicca XL Barbecue Gloves 43 cm
Putting a handful on lit coals or lifting out a hot smoker box is hands-near-the-fire work. The Rapicca XL gloves, 43 cm, give you room to do it without bringing your forearm to the mouth of the kamado. It is a safety purchase more than a flavour one, and it serves for any other cook over coals.
€40
FAQ
Do beech chips need soaking before use?
The listing says nothing about soaking; it only talks of putting a handful in the smoker box, closing it and placing it over coals or a burner. There is no manufacturer data, so neither is claimed. What it does say is that the chips have "very high smoking activity" and a "short smoking time", meaning they are made to give smoke early. Start with one handful, as the listing says, and adjust the next batch according to the result.
How do you use these chips in a kamado?
With the fire lit and steady, a handful on the coal bed or inside a stainless smoker box like the La Cuisine one, then the deflector and the lid. The listing only speaks of a handful in the box and says more time on the barbecue gives more flavour; there are no quantities per kilo of meat and no minutes of smoke. If the smoke comes out white and dirty, the clean smoke guide explains why.
How do they differ from cherry or apple chips, or beech sawdust?
In the wood and, for the sawdust, in the format. The grillart cherry ones and the Weber apple ones are fruitwoods; these are beech, not fruit. The grillart beech sawdust is fine and meant for cold smoke, not for burning on the coals. This Rösle bag is chips for coals or a burner.
What food does the listing recommend them for?
It speaks of a strong smoky flavour, mainly for fish, and also for game, pork, beef and ham. On the site, hot-smoked mackerel is the closest fish match, and the pork neck in the buzhenina the pork one. If the recipe calls for another wood and you want to try beech, start with a small amount and compare it with your usual wood.