HICKORY SMOKING WOOD CHUNKS

Hickory is the most versatile wood, often referred to as the King of cooking woods. It offers a strong, savory smoke that is hearty with its rich flavor profile. Mix with a light fruit wood like an cherry or peach wood to add a slight sweetness to your cooking. How to Use Chunks

What are wood chunks?

Wood chunks are pieces of wood that have been cut and kiln-dried to be used as a standalone fuel source or in combination with lump charcoal or briquets

What do hickory wood chunks do?

Hickory wood chunks have a strong aroma that’s not too bold and slightly sweet

What are wood chunks used for?

You can use wood chunks with or instead of charcoal, with kettle grills, ceramic grills or smokers

Real hickory wood chunks
Competition Grade
Available in 549 cu. in. bags

WHERE TO BUY

PAIRS WITH:

Hickory Chunk food pairings, including icons of a cow, pig, deer & cheese

RECIPES

USE WITH:

HOW TO USE WOOD CHUNKS FOR SMOKING

The Wet Chunk Approach

For that moist and flavorful smoke, soak wood chunks in water for at least 30 min. Drain chunks, and place 3 to 4 pieces directly over the hottest part of your cooker or directly onto hot coals. Move lit wood chunks to edges as needed to create smoldering.

The Dry Chunk Approach

For a steady slow release smoke, try the dry chunk method of placing 3 to 4 pieces directly onto the fire or heat source. Allow the wood chunk to ignite, then using tongs move them to the edges as needed, allowing the wood chunks to smolder without flaming up.

Experiment Soaking your chunks / chips with a beer, wine, or fruit juice instead of water to give your flavors more complexity.
Don’t open your cooker! The flavor is in the smoke so you want to keep as much smoke as possible sealed in to help flavor your food.
A water bottle on hand is a great way to control flare ups and to add moisture to your food while cooking.

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