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Western BBQ Cooking Chunks, Hickory - 570 cu in (Pack of 4)

Western BBQ Cooking Chunks, Hickory - 570 cu in (Pack of 4)

Reference # C078342780553
 

$36.80 Reg.$43.56 each
You Save: 16%

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Availability: Out of stock

$36.80 Reg.$43.56 each
You Save: 16%

Details

Premium bbq products. www.westernbbqproducts.com. 100% satisfaction guaranteed! www.chunks.westernbbqproducts.com. Video instructions. W W Wood, Inc. produces the world’s finest smoking wood products. We stand behind our products with a complete money back guarantee. Jerry M. Lawson. President. Remember, the flavor is in the smoke. Kiln dried. This product has been Kiln dried under USDA Protocol T-314-a. Compliance Agreement Permit No. TDA-271. 830.569.2501. www.woodinc.com. Facebook. Youtube. Twitter. youtube.com/westernbbqproducts. facbook.com/westernbbq. twitter.com/westernbbq. Made in the USA.
Brand Western
Free of N/A
Weight 40.00 lbs
Count 570 cu in (9.34 lt) x 4
Serving
Servings N/A
SanaCause Points 20
Use with charcoal grills or smokers. Use with or instead of charcoal. How to Cook with Just Chunks: To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a Western solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving the rough edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. How to Use with Charcoal: At Western, we recommend cooking the natural way by using lump charcoal instead of briquettes and using a solid fire starter instead of fluid to avoid having any chemicals influence your food. Light charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor. Tips & Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Natural wood burns hotter than charcoal briquettes, so be careful not to overcook.


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