Broil King® Hickory Wood Chips

Choosing smoking wood is one of the most fun parts of barbecue.

There are different types of wood, suitable for one type of meat or another.

Thus, hard walnut or mesquite woods are suitable for strong meats, such as lamb and beef; softer woods, such as those from fruit trees, are ideal for mild meats, such as chicken, turkey, or fish.

Hickory is the name given to the American white walnut. Its wood is highly prized for its strength, firmness, and density. It is very popular in the manufacture of rustic furniture, but also for smoking.

Because it is a hardwood, the smoke it produces is intense, giving food a deep smoky flavor.

However, it can be used to smoke a wide variety of meats: from red beef to white meat chicken, including pork.

Remember to soak the shavings in water, wine, beer or juice for an hour.

If you have a charcoal barbecue, add them directly to the coals. Remember, though, that since they're wood chips, they burn quickly, taking about 30 minutes. Wait until the end of cooking, or use a smoker box on top of the grill, to slow the burn.

If you have a gas grill, pour the wet chips into the smoker box and place it on top of the Flav-R-Wave bars or on top of the grill.

Characteristics

- Hickory wood chips

- 2.78 L box

- For charcoal or gas barbecues