Smoking chips are simply bits of wood that have kiln-dried for consistency and provide essential wood-smoked BBQ flavors when cooking on gas or charcoal

Pecan wood chips create a strong smoke, similar to hickory, but they add a sweeter flavor to meat

You can use wood chips on gas grills, griddles, electric smokers, and on top of charcoal

PECAN WOOD CHIPS for SMOKING

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. Pecan wood offers a mild flavor and often burns cooler than other cooking woods. A superior cooking wood with a fantastic aroma, pecan is an all around favorite. How to Use Chips

What are wood chips?

Smoking chips are simply bits of wood that have kiln-dried for consistency and provide essential wood-smoked BBQ flavors when cooking on gas or charcoal


What do pecan wood chips do?

Pecan wood chips create a strong smoke, similar to hickory, but they add a sweeter flavor to meat


What are wood chips used for?

You can use wood chips on gas grills, griddles, electric smokers, and on top of charcoal

 

  • Made of real pecan wood
  • Adds great flavor
  • Perfect size for smoke boxes and pellet tubes
  • Available in 180 cu. in. bags

 

WHERE TO BUY

PAIRS WITH:

Pecan chips food pairings, including icons of a cow, pig, chicken, deer, lamb and cheese
RECIPES

USE WITH:

BBQ appliance icons including gas grill, charcoal grill, ceramic grill, pellet grill, smoker, electric smoker for pecan wood chips

HOW TO USE WOOD CHipS FOR SMOKING


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.

  • Experiment Soaking your 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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