Smoking wood chips & chunks
"Taste The Flavor"
POST OAK CHIPS & CHUNKS
Post Oak wood is the essential go-to wood that imparts a mild to medium smoky flavor without overpowering. Often considered as making the best coals for longer burning, cooking with oak lends food that nice smoked color that results in a beautiful and equality tasty meal.
- 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 flareups and add moisture to your food while cooking.
THE WET APPROACH
For the moist and flavorful smoke, soak wood chips in water for at least 30 min. Drain chips using a foil pouch with holes or smoking tray. Place directly over the hottest area of your cooker. Have extras on hand for LONGER cook times.
THE DRY APPROACH
For a steady slow released smoke, try the dry chip method of placing chips loosely around the edge of the fire or near your heat source. The heat will allow the chips to slowly smolder. For more intense smoke place chips directly onto heat source and add chips as needed.
This strong flavorful wood will stand up with equally hearty cuts such as beef, brisket and wild game. The Mesquite flavor gives a taste of the Southwest with every bite you take.