B&B Smoking Chips 750G

Description

B&B Smoking Wood Chips are excellent for creating additional smoke flavor for your foods, whether you’re using a charcoal, gas, electric, or pellet grill (with addition of smoking tube or box).

The Wet Chip Approach: For that moist and flavorful smoke, soak wood chips in water for at least 30 minutes. Drain chips, and using a foil pouch with holes or smoker tray, place directly over the hottest area of your cooker. Have extra on hand for longer cook times.

The Dry Chip Approach: For a steady slow release smoke, try the dry chip method of placing chips loosely around the edge of your fire or near your heat source. The heat will allow the chips to slowly smolder. For a more intense smoke, place chips directly onto heat source and add chips as needed.

• Experiment Soaking your chips with a beer, wine, or fruit juice instead of water to give your flavors more complexity.
• Don’t open your cooker! The flavor is in the smoke so you want to keep as much smoke as possible sealed in to help flavor your food.
• A water bottle on hand is a great way to control flare ups and to add moisture to your food while cooking.

Apple wood is known for a sweet-fruity smoke, usually a hint of sweetness in the flavor. The most recognized of the fruit woods for its distinct, mellow flavor. Pairs well with Pork, poultry, fish, venison and lamb.

Hickory wood is the most versatile, often referred to as the King of cooking woods. It offers a strong, savory smoke that is hearty and often a bit like bacon with its rich flavor profile. pairs well with Beef, pork, venison and even cheese.

Pecan wood offers a mild flavor and often burns cooler than other cooking woods. A superior cooking wood with a fantastic aroma, pecan is an all around favorite. Pairs well with Beef, pork, poultry, venison, lamb and even cheese.

Maple wood is offers a subtly sweet smoke, great for pork, chicken and vegetables. Mix with mesquite or hickory chunks for a stronger flavors. Pairs well with pork, poultry and vegetables.