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1/2 Cord Green Hardwood
Our Price: $100.00
2
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Apple Wood Chunks
Our Price: $27.50
3
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Hickory Wood Chunks
Our Price: $21.50
2
in stock!
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When you buy it Green - You season the wood yourself!
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Approx 25 to 30 lbs. of Apple Wood Chunks 2 to 4 inches thick. Apple is one of the most prized woods for barbecuing. Its smoke leaves behind a slightly sweet taste that is very complimentary to Chicken, Pork, or Beef!
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Approx 25 to 30 lbs of Hickory - the King of smoking woods.
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Wild Cherry Chunks
Our Price: $21.50
5
in stock!
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Red Oak Firewood Logs
Our Price: $24.50
7
in stock!
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Variety Wood Chunks
Our Price: $27.50
6
in stock!
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Approx 25 to 30 lbs of Wild Cherry Chunks 2 to 4 inches thick. Wild Cherry wood is a medium hardwood. The flavor infused into grilled foods from the smoke of Wild Cherry is mildly smoky and sweet. Great for smoking with Pork and Poultry.
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Approximately 16 inches in length (35 lbs of seasoned firewood)
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Approx 30 lbs box containing a variety mix of Apple Wood Chunks, Cherry Wood Chunks, and Hickory Wood Chunks 2 to 4 inches thick. A great way to take a sample of the the three most popular smoking wood chunks. You can then determine you personal favorite and always be ready for smoking a variety of great foods!
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USING WOOD CHUNKS FOR SMOKING AND COOKING
Wood Chunks can be used for smoking meats, poultry, fish, and vegetables. If you have a smoker grill, you can use wood chunks alone in the smoker box to provide plenty of smoke for your food. The wood fire, once started, can be easily maintained by adding wood chunks as needed. Wood chunks make it easy to maintain a steady long-term smoke source or a short term smoking for items such as burgers or steak.
Smoking wood chunks can also be used to add flavor when you are cooking with charcoal. Once your charcoal is nearly ready for cooking, add several chunks of hickory, oak, apple, or another wood you prefer, directly onto the charcoal. Before adding wood chunks to your charcoal, pre-soak them in water for at least ten minutes.
My favorite method of using wood chunks is the direct cooking method or direct wood grilling method. I begin by starting a hickory wood chunks fire in my grill (apple wood chunks, oak wood chunks or maple work well too). I use a regular small firestarter which I place at the bottom of a pile of wood chunks. The wood chunk fire will burn like a small campfire (I find this adds a festive atmosphere) for up to one and a half hours before the coals are ready to be cooked on. Wood burns hotter and faster than charcoal, so the timing does take some practice. I knock down the pile of burning wood chunks to level the hot coals out evenly about 15 to 20 minutes prior to cooking time. The best burgers I have ever had were cooked like this.
USING WOOD CHIPS FOR SMOKING
BBQ wood chips are typically used for enhancing the flavor of your grilled food with short bursts of smoke. BBQ chips are typically soaked in water prior to adding to the grill. You may also soak these smoking chips in beer or wine. Wood chips can be added to your charcoal just prior to cooking and continually added as necessary throughout the cooking process. Smoker wood chips can also be used in gas grills by encasing them in tinfoil with holes (again soaked prior to this) or by purchasing a stainless steel smoker box designed for such purposes. Esentially the heat from the propane will cause these wood chips to start smoking and they will not flame or leave ash in the grill because they are enclosed. When cooking like this you must cook with the top closed as much as possible to keep the smoke in with the food.
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