Description: These chunks are mostly cubed or squared which will last longer and put off more smoke The Basics of Using Hardwoods for Smoking Meat The general rule is to use “heavier” hardwoods like oak and hickory for smoking “heavier” meats like steak or ribs. Use “lighter” hardwoods like maple for smoking “lighter” meats like chicken and fish. Experimenting is the best way to find out what you like. Don't be afraid to try something new, you might be surprised. It was by accident that I discovered what I believe to be the best smoke flavor on steak by using unseasoned oak. I'm sure it has been done but I have never ruined a meal by smoking. Hickory: The king of all smoking wood. I like to use hickory on ribs, brisket, and hamburgers. This hickory is all natural from the Appalachian Mountains of Tennessee. Smoke Characteristics: Medium to heavy smoke Burn Characteristics: Hot. Small to medium chunks are the best because of the strong flavor, and it lasts longer. (It doesn't take as much as you think) Best Used When Smoking: Chicken, pork, game birds, and fish. These wood chunks have no bark and are packed into a USPS box that is 11" x 8.5" x 5.5" (usually enough to last an 18"x 12" smoker or grill 2 or 3 times depending on how much flavor you want and how long you cook your meat). This is sold by volume, not weight. I have oak and a variety of maple and sometimes hickory. Check out my other items and availability. I hope you are happy with my wood!! Any questions feel free to message me.
Price: 36.99 USD
Location: La Follette, Tennessee
End Time: 2023-12-28T18:18:33.000Z
Shipping Cost: 0 USD
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Item Specifics
All returns accepted: ReturnsNotAccepted
Brand: Hickory
Type: Smoking
Size: Medium
Handle Material: Wood
