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Weber Wood Chunks Hickory 1.5kg
Weber Wood Chunks are great for meats that require a long smoking time or have a naturally strong flavour shuch as beef joints or chicken. the chinks are available in Apple, Hickory, Mesquite and Cherry. There are many flavours to choose from.
- Apple: Mild flavour perfect for fish.
- Cherry: Slightly sweet fruity smoke flavour perfect for poultry, game or pork.
- Hickory: Smokey bacon-like flavour goes well with pork, beef, wild game, cheeses.
- Mesquite: Sweeter, more delecate flavour than hickory. Tends to burn hot, so use carefully. Suitable for most meats, especially beef, most vegetables.
How to use
Start by soaking wood chunks in water for at least one hour. Shake all excess water off woods before adding them to your fire or smoker box. Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Simply cut off the fat before serving. (Note: Consider cooking your menu up to two days before serving. The smoke flavor becomes richer after a day or two in the refrigerator. That's why smoked foods make great leftovers.)
- Apple: Mild flavour perfect for fish.
- Cherry: Slightly sweet fruity smoke flavour perfect for poultry, game or pork.
- Hickory: Smokey bacon-like flavour goes well with pork, beef, wild game, cheeses.
- Mesquite: Sweeter, more delecate flavour than hickory. Tends to burn hot, so use carefully. Suitable for most meats, especially beef, most vegetables.
How to use
Start by soaking wood chunks in water for at least one hour. Shake all excess water off woods before adding them to your fire or smoker box. Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Simply cut off the fat before serving. (Note: Consider cooking your menu up to two days before serving. The smoke flavor becomes richer after a day or two in the refrigerator. That's why smoked foods make great leftovers.)
$5.31
Original: $15.17
-65%Weber Wood Chunks Hickory 1.5kg—
$15.17
$5.31Product Information
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Description
Weber Wood Chunks are great for meats that require a long smoking time or have a naturally strong flavour shuch as beef joints or chicken. the chinks are available in Apple, Hickory, Mesquite and Cherry. There are many flavours to choose from.
- Apple: Mild flavour perfect for fish.
- Cherry: Slightly sweet fruity smoke flavour perfect for poultry, game or pork.
- Hickory: Smokey bacon-like flavour goes well with pork, beef, wild game, cheeses.
- Mesquite: Sweeter, more delecate flavour than hickory. Tends to burn hot, so use carefully. Suitable for most meats, especially beef, most vegetables.
How to use
Start by soaking wood chunks in water for at least one hour. Shake all excess water off woods before adding them to your fire or smoker box. Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Simply cut off the fat before serving. (Note: Consider cooking your menu up to two days before serving. The smoke flavor becomes richer after a day or two in the refrigerator. That's why smoked foods make great leftovers.)
- Apple: Mild flavour perfect for fish.
- Cherry: Slightly sweet fruity smoke flavour perfect for poultry, game or pork.
- Hickory: Smokey bacon-like flavour goes well with pork, beef, wild game, cheeses.
- Mesquite: Sweeter, more delecate flavour than hickory. Tends to burn hot, so use carefully. Suitable for most meats, especially beef, most vegetables.
How to use
Start by soaking wood chunks in water for at least one hour. Shake all excess water off woods before adding them to your fire or smoker box. Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Simply cut off the fat before serving. (Note: Consider cooking your menu up to two days before serving. The smoke flavor becomes richer after a day or two in the refrigerator. That's why smoked foods make great leftovers.)
