POST OAK 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. Post-Oak wood is the essential go-to wood that imparts a mild to medium smoky flavor without overpowering. How to Use Chips
- Made of real post oak wood
- Adds great flavor
- Perfect size for smoke boxes and pellet tubes
- Available in 180 cu. in. bags
PAIRS WITH:
USE WITH:
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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