Analysis by Valery Grin · · updated September 11, 2026
BWAY Legna Tris: olive, orange and almond smoking chips (3×400 ml)
Three Mediterranean woods, 400 ml each, untreated, made for smoking guns and cloches
From€12
Price verified on Amazon on September 12, 2026 · may change
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- Material
- Untreated natural wood (olive, orange and almond)
Quick answer
Worth it if what you want is a trio of Mediterranean woods for short bursts of smoke: a fish at around 250 °C, some vegetables, a cocktail under a cloche. The listing describes fine, dry chips designed for a smoking gun, and that grade burns through quickly inside a kamado's closed chamber. For a twelve-hour brisket you need chunks, not chips: this is an accent, never the session fuel.
Three 400 ml pots — olive, orange and almond — of fine untreated chips. The maker's listing points them at smoking guns, cloches and cocktail smokers; in a ceramic kamado they work, but as a short burst of smoke, not as session wood.
BWAY sells this Legna Tris as a kit of three woods: 400 ml of olive, 400 ml of orange and 400 ml of almond, natural untreated timber with the low residual moisture the manufacturer keeps stressing. It is sold by volume rather than weight, and it currently tops Amazon.es's best-seller list for smoking chips — a catalogue fact, not a performance certificate.
It helps to know what it was built for. The listing aims it at smoking guns, smoking cloches and cocktail smokers, and what is inside is fine chip, close to sawdust in places. With the dome shut and the bottom vent choking the air, a handful on the coals gives up its smoke in twenty minutes and is done. It shines on roasts around 250 °C — a sea bream butterflied on the kamado, an escalivada — and at the start of a long indirect cook; twelve hours of brisket call for chunks.
The interesting part is the selection. Olive, orange and almond are the woods of the Levante orchards, and they suit what we cook here far better than imported hickory. Keep the pots shut and away from the coastal salt air: damp wood does not smoke, it steams.
Three well-chosen Mediterranean woods in fine-chip form: a smoke accent and a cocktail tool, not session wood. On a kamado, use it inside a smoker box.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- Three Mediterranean woods in one kit: olive, orange and almond
- Natural untreated timber with low residual moisture, per the manufacturer
- Fine chip gives smoke from the first minute, with no waiting for it to catch
- The same pot works in a smoking gun, a smoking cloche and a cocktail smoker
- Lets you try three smoke profiles before committing to a sack of chunks
Cons
- 400 ml per pot is little volume: it runs out in a handful of kamado cooks
- Fine chip flares and dies fast; low-and-slow cooking needs chunks instead
- The manufacturer publishes neither the real weight nor the chip grade
For you if…
For anyone who smokes in short bursts or with a gun and wants Mediterranean woods — olive, orange, almond — instead of the usual hickory.
Not for you if…
Not low-and-slow wood: 400 ml of fine chip burns through in one short session, and on a twelve-hour brisket the smoke is gone within the first hour.
Specifications
| Material | Untreated natural wood (olive, orange and almond) |
|---|---|
| Includes | , , , |
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Amazon price history
The current price (€11.99) is the lowest we have recorded for this product.
- Lowest
- €11.99
- Highest
- €11.99
- Current
- €11.99
mikamado price tracking since Sep 12 · source: Amazon.es
Buy on Amazon
€12
Price verified on Amazon on September 12, 2026 · may change
Buy on AmazonAs an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.
Essentials to get started
As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.
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Naisfei Cold Smoke Tube 15 cm, 304 Stainless Steel
When cold smoke has to last for hours — cheese, salmon, butter — a smoke tube sustains slow combustion far better than a loose handful on spent coals.
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FAQ
Can I use these chips inside a ceramic kamado?
Yes, with caveats. With the dome shut the air is restricted and fine chip lights and burns through quickly: a handful gives smoke for fifteen or twenty minutes. The cleanest way is to load it into a smoker box, or a perforated foil parcel sitting on the coals, so it smoulders instead of flaring up at once.
Should I soak them in water first?
No. Soaking barely delays combustion: the water boils off first, then the wood burns exactly the same, and meanwhile what you are releasing is steam, not smoke. In a kamado, with the bottom vent already choking the air, dry chip smoulders on its own. The manufacturer also insists the wood should be used properly dry.
Which wood suits which food?
Orange is the mildest and most citrusy: chicken, sea bream, vegetables. Almond lands sweet and nutty, easy alongside pork, cheese and grilled puddings. Olive is the most assertive of the three and stands up to red meat and lamb. Start light: in a closed chamber smoke concentrates far more than on an open grill.
How do I store them in a coastal home?
Sealed and dry, never out on the porch. Coastal salt air and damp cake the chip together, and the manufacturer itself notes that low residual moisture is what makes it work. If a pot has taken on damp, spread the chip out in the sun for an afternoon first: wet chip gives steam and soot, not clean smoke.
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