Use instead of charcoal. 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 chunks are a healthy zero calorie, no-sodium and no fat way to flavor foods.
350 cu in (7.35 lt) x 6
For use instead of charcoal. Build a barbeque fire with wood chunks the same way you would using charcoal. Do not water soak wood. 1) As you would with charcoal, pyramid wood chunks in a grill. 2) Light the pile of wood chunks using either lighter fluid or solid starters. 3) Allow wood chunks to flame and burn for 15 to 20 minutes before spreading out coals. Cooking over wood chunks will provide a strong smoky flavor. For milder flavor be sure coals are well flamed out. Experiment with wood chunks to find your preference level of smoke flavor. For use with charcoal. Wet or dry chunks. 1) Place soaked or dry wood chunks directly on ready charcoal or for slower smoking, put chunks along the edge of the fire and allow to smolder. Keep water bottle handy to control flare ups. For use with gas grills. Wet or dry chunks. 1) Wrap a couple of wood chunks in foil or place in a smoker tray. Place soaked or dry wood chunks directly on the lava rocks or the grill heating radiances. 2) Discard foil pouch/tray after use.
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