B&B Smoking Wood Chips are excellent for creating additional smoke flavor for your foods, whether you're using a charcoal, gas, electric, or pellet grill. How to Use Chips.
HOW TO USE CHipS
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 extra 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 allow the chips to slowly smolder. For a more intense smoke, place chips directly onto heat source and add chips as needed.
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