Smoking Wood Chips, 100% Natural, Hickory
180 CUIN (2.94 l) 180 PULG3. Taste the flavor. Better burning. For gas, charcoal & electric grills & smokers. Hickory wood is the most versatile, often referred to as the King of cooking woods. It offers a strong, savory smoke that is hearty and often a bit like bacon with its rich flavor profile. Mix with a light fruit wood like an orange wood or peach wood to add a slight sweetness to your cooking. For use in all gas, charcoal & electric grills & smokers. Texas Style: Competition grade. This product has been KILN dried under USDA Protocol T-314-C. Heat treated to minimum interior temperature of 160 degrees for 90 minutes. Meets Florida 5B-65 F.A.C. - Compliance Agreement Permit Nos. TDA 404, 405, 406. www.bbcharcoal.com. Scan for product info! Find us on Facebook; YouTube; Instagram; Pinterest. Questions or comments? 1-855-Bbqcoal; www.bbcharcoal.com. Environmentally friendly. Made in the USA. Product of USA.
Contains: Warning: This product can expose you to chemicals including carbon monoxide and wood dust, which are known to the State of California to cause cancer or reproductive harm. For more information go to www.P65Warnings.ca.gov. Drilling, sawing, sanding or machining wood products can expose you to wood dust, a substance known to the State of California to cause cancer. Avoid inhaling wood dust or use as a dust mask or other safeguards for personal protection. The Bay Area AIr Quality Management District Warning: Use of this and other solid fuels may be restricted at times by law. Please check 1-877-4No-burn or http://www.877noburn.org before burning.,Caution-Flammable: Be very careful when starting any fire. Keep hot grills and cookers out of reach from children and pets. Never leave any fire unattended. When storing cooking woods, keep them in a dry area away from fire and open flame.
The Wet Chip Approach: For that moist and flavorful smoke, soak wood chips in water for at least 30 minutes. Drain chips, and using a foil pouch with holes or smoker tray, place directly over the hottest area of your cooker. Have extras on hand for longer cook times. The Dry Chip Approach: For a steady slow release smoke, try the dry chip method of placing chips loosely around the edge of your fire or near your heat source. The heat will alow the chips to slowly smolder. For a more intense smoke, place chips directly onto heat source and add chips as needed. Cooking Tips: Experiment soaking your chips with a beer, wine or fruit juice instead of water to give your flavors more complexity.
About the Producer
B&B Charcoal Inc.