For use in gas and charcoal grills. Favorite wood of American pitmasters. For hundreds of years Hickory has been the preferred wood of American pitmasters. Its hearty aroma and full-flavor give meat an unmistakable woodsy taste that makes it a favorite of competition cooks and backyard chefs across the country. Hickory wood chips are a healthy, zero calorie, no-sodium and no fat way to flavor foods. Product of Kentucky.
180 cu in (2.94 lt) x 6
In charcoal grills and smokers. Method 1: Wet Chips. 1. Soak several handfuls of chips in water for 30 minutes. 2. Spread drained chips either directly on ready charcoal or for slower smoking, put chips along the edge of the fire. 3. Add chips every 15 minutes for a heavier or a continuous smoke flavor. Method 2: Dry Chips. Place dry chips close to the fire, allowing the wood to smolder. This method produces a sweeter smoke, however keep a water bottle available to control flare up. In gas grills and smokers. 1. Soak several handfuls of chips in water for 30 minutes. 2. Spread drained chips in foil pan or in a foil wrap, leaving air holes for smoke to escape. 3. Place filled container of chips directly on lava rocks or grill heating radiances. 4. Chips will begin to smoke within 10 minutes. For best results, keep lid of grill closed to concentrate the heat and the smoke flavor. Experiment to find your desired level of smoke flavor. Also try Hickory smoke flavor on your favorite vegetables and cheeses.
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