Smoking wood - Hickory
Open a new chapter in your barbecue culinary adventure by using wood chips to deepen the flavors of your grilled meats. Hickory wood is a strong wood, suitable for smoking beef, pork, and poultry. These chips can be used on both charcoal and gas grills.
Smoking wood - Hickory
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Smoking wood - Hickory
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Smoking wood - Hickory
Description
Description
Weber offers two types of smoking wood: chunks and chips.
Large pieces of wood are used in charcoal barbecues, for long smoking sessions of two hours or more.
Wood chips, on the other hand, can also be used on gas barbecues, enclosing them in a smoker box like the Weber one.
They burn faster, making them ideal for grilling between half an hour and an hour.
Always remember to soak them beforehand, for at least 30 minutes, so they don't burn. You can use water, white wine, red wine, cider... it depends on how creative you're feeling that day.
Once moist, place them in the smoker (if you have a gas grill) or in the coals (if you have a charcoal grill), and... let the magic happen.
Hickory wood is hard and imparts a fairly intense smoky flavor to meat. It's recommended for smoking beef, pork, chicken, duck, and turkey.
Keep in mind that the longer the chips sit on the grill, the more noticeable the flavor will be. Don't be afraid to experiment!
Characteristics
- Hickory wood chips
- For charcoal and gas barbecues
- 100% natural
- 700 G container
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