BBQ Smoking Chips, Hickory
180 cu in (2.95 cu dm). Premium BBQ products. 100% natural. Tangy & bold. Use with gas; grills. Griddles or electric smokers. Cooking over hickory is as old as barbeque itself. Steeped in tradition, it is still one of the most popular flavors around. A very recognizable smoke, Hickory is commonly identified with pork products such as bacon, sausage, and pork shoulder. However, it also pairs well with chicken and beef. Hickory has a strong aroma that is not too bold and slightly sweet. Try mixing it with Apple or Cherry wood to create your own flavor combination. Heat Treated: All of our wood is heat treated to a minimum interior temperature of 71 degrees C for at least 75 minutes. Heat treatment eliminates pests and prevents mold. 100% satisfaction guaranteed! WW wood, Inc. distributes the world's finest smoking wood products. We stand behind our products with a complete money back guarantee. www.chips.westernbbqproducts.com. www.woodinc.com. For more information visit: www.westernbbqproducts.com/heat-treatment. Made in the USA.
Contains: California Proposition 65: Warning: This product can expose you to wood dust, the inhalation of which is known to the State of California to cause cancer. Burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke and other combustion by-products, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65warnings.ca.gov.
Use with Gas Grills, Griddles, or Electric Smokers: On a gas grill or griddle, fill a reusable smoker tray or a foil pouch with two to three handfuls of wood chips. Then place it directly over the hottest burner until it begins to smoke. Close the lid or use a smoke dome for best results. Once smoking, use tongs to move it to one side making room for the food. The chips will smoke for approximately 20 to 30 minutes. Be sure to have a second pouch or smoker tray ready when cooking for longer periods of time. See the manufacturer's instructions for use with electric smokers. Tips and Techniques: To accelerate the smoking process, use only dry chips and turn the temperature to high when you first place your pouch or tray on the cooking surface. Close the lid or cover the chips with a smoke dome to accelerate the smoking process. Once they are smoking turn the temperature to your desired cooking level. If the chips flame up, use a spray bottle of water to lightly spritz the flames. This tip does not pertain to electric smokers. Wood chips can also be used on charcoal grills as described for gas grills. However, wood chunks work better with charcoal than chips.
About the Producer
WW Wood Inc