Turn your grill into a pseudo-smoker by leveraging the flavor of wood chips to infuse your food with a great, smoky taste.

Different types of wood will produce different flavors, and different types of trees have unique compositions and burning points. You can used larger wood chunks, or smaller smoking chips. Wood chunks will burn slowly and release smoke over a long period of time. Wood chips will burn hot and fast and give off smoke in a quick burst.

The type of wood you use will vary based on what you are smoking. And, while meats are the most popular food to smoke, you can also smoke nuts, cheeses, vegetables and more. Woods that have a milder flavor are recommended for non-meat items.

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Hickory smoking wood creates a sweet, yet strong bacon-flavor; the smoke can be pungent, but it adds a nice, strong flavor to just about all meat cuts, but it’s especially popular with pork and ribs.

Additional information

Weight 0.7 kg


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