Smokewood Shack Hickory BBQ Smoking Wood Chunks - DELIVERY INCLUDED

Product Information

Our chunks are kiln-dried to an optimum moisture level, this means they will burn at lower temperatures. Simply soak 1 or 2 wood chunks in water for two hours before you’re ready to cook then place dampened wood chunks on hot charcoal or in to your Weber® Smoker Box before adding food to the cooking grate – the more wood chunks you use, the more intense the flavour! I thought I would give dry cure bacon a try, having got fed up with pans full of milky liquid and poached bacon. These BBQs are not cheap - we have to save for this purchase - and it is incredibility reassuring to know that if there are any issues Oliver and team will go and above beyond to resolve. During long smokes, on bullet smokers, we recommend up to 4 half chunks scattered through the fuel, or refuelling every few hours.

We have worked hard to secure a reputable supply of this fantastic smoking wood to ensure both quality and sustainability.The day had finally come, the much anticipated trip of a lifetime, a visit to Weber's home - Chicago! Weber® Wood Chunks are great for smoking meats that require a long smoking time or have a naturally strong flavour such as beef joints or chicken.

With an almost identical flavour profile as post Oak (same family of Oak) this English oak is our personal favourite in BBQ smoking, pairing well with all foods, especially beef (brisket) , pork and chicken. It’s a BBQ classic, delicious with beef and pork as well as other richly flavoured foods and particularly associated with US-style grilling. Here we BBQ'd ribs using the 3-2-1 Method set at a temperature for the majority of the cook at 160C.Whiskey Oak Barrel - FULL SWEET SMOKEY FLAVOUR – Whiskey Chunks are versatile and great for all red meats, Beef, Pork, Venison and Game but can also be used for chicken, fish and even cheese. We've got a huge variety of smoking wood chunks and chips so you can experiment to find your favourite for your unique barbecue flavour.

These chunks are for the gentle flavouring of food, where your primary fuel source is either charcoal or wood splits. This wood creates a sweet, yet strong flavour, the smoke can be pungent, but it adds a nice, strong flavour to just about all meat cuts. Manufactured from barkless and untreated wood which is 100% natural and harvested from sustainable sources.

While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. This means the wood is burning at the correct temperature to release all those tasty vapours locked in that wood chunk, that's what you want to flavour your food. In recognition of our contribution to the local community and economy the project was part financed by the LEADER programme. For serious BBQ flavour invest in some Hickory wood chunks, with a seriously powerful aroma these are particularly well suited to beef, venison and pork. ProQ Smoking Wood Chunks are all high quality, sustainably sourced woods ensuring you get the best smoke, every time.

Pecan is ideal when smoking poultry and fish as it adds a bit more kick than cherry and apple, but won't over smoke. The type of wood used when cooking with wood chips or chunks will ultimately affect the flavour of the food. Wood chunks are perfect for longer periods of cooking as the chunks smoulder longer, for about an hour and a half of continuous smoke. These fist-sized chunks should be split in half, then layered into the charcoal on a Weber kettle, or offset smoker. Monday arrived and the official start of the Weber World Summit was scheduled to start in the afternoon.Enhancing the flavour of your food is simple with just a handful of these Hickory Smoking Chunks; they are the perfect partner to any red meats, especially briskets and steaks, but equally delicious with pork, burgers and sausages. Much the same as Maple this is a nice addition to any of the stronger woods, it will also provide a red colour to all food smoked with it. Note: this excludes Cactus Jack smokers, as due to their size and logistics involved, we require an extra 2 days of processing. Gives a sweet, mild and citrusy smoke flavour - best for more delicate dishes like white meat and fish. As a general rule, we would recommend intense hard woods such as oak and mesquite for meats with big flavour to stand up to it such as beef.