Overview:
Wood smoking chips add a variety of delicious flavors to foods cooked over the coals. Each type of wood will impart a different flavor to meats or other foods, resulting in an endless variety of new flavor combinations.
- Applewood provides a very mild smoke with a subtle sweet, fruity flavor. This wood is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood.2.9 L/180 cu in113962
- Cherrychipsare very mild with a slight fruity flavoring and pairs well with game birds and almost any meat including beef tenderloin, pork, poultry, and lamb.2.9 L/180 cu in113979
- Hickorychips enhance any red meat such as brisket or pork shoulder, as well as turkey and chicken.2.9 L/180 cu in113986
- Oakwood is assertive but pleasant with a smooth mellow smoke, and is great for all types of meats, especially beef. Oak smoking wood is perfect for briskets.1.91 lbs./866 g 127372
- Pecanwood adds a rich, mellow flavor to chicken and fish, and gives poultry a golden brown skin that enhances any holiday feast.2.9 L/180 cu in113993
- Manufactured in the USA
