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{"id":11481030726,"title":"Western Hickory Wood Chips","handle":"hickory-wood-chips","description":"\u003ch4\u003eDescription\u003c\/h4\u003e\n\u003cdiv class=\"videoWrapper\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/N9U5fXdLdwY\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e750 grams of 100% natural hickory wood chips for use in both Gas and Charcoal BBQs.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA very recognizable smoke, Hickory is commonly identified with pork products such as bacon, sausage, and pork shoulder. However, it also pairs well with chicken and beef. Hickory has a strong aroma that is not too bold and slightly sweet. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCharcoal Directions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eMethod 1: Wet Chips\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eSoak several handfuls of chips in water for 30 minutes. \u003cbr\u003e\u003cbr\u003eSpread the drained chips either directly on ready charcoal or, for slower cooking, put chips along the edge of the fire. \u003c\/p\u003e\n\u003cp\u003eAdd chips every 15 minutes for a heavier or a continuous smoke flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eMethod 2: Dry Chips\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003ePlace dry chips close to the fire, allwoing the wood to smoulder. \u003cbr\u003e\u003cbr\u003eThis method produces a sweeter smoke; however, keep a water bottle available to control flare ups.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eGas Directions\u003c\/h4\u003e\n\u003cp\u003eSoak several handfuls of chips in water for 30 minutes.\u003c\/p\u003e\n\u003cp\u003eSpread drained chips in foil pouch or reusable smoker tray. \u003c\/p\u003e\n\u003cp\u003ePlace foil pouch or smoker tray containing chips directly onto the hottest burner until it begins to smoke. \u003c\/p\u003e\n\u003cp\u003eUsing tongs, move the chips to one side to make room for food. For best results, keep lid of grill closed to concentrate the heat and the smoke flavour. \u003c\/p\u003e\n\u003cp\u003eChips will smoke for approximately 20 to 30 minutes, so have a second pouch or smoker tray ready to go when cooking for long periods of time. \u003c\/p\u003e\n\u003cp\u003eExperiment to find your desired level of smoke flavour. Also try hickory smoke flavour on your favourite vegetables and cheeses.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2017-07-31T09:48:24+10:00","created_at":"2017-07-31T09:50:13+10:00","vendor":"Cowboy","type":"BBQ Accessory","tags":["Smoking Chips"],"price":1500,"price_min":1500,"price_max":1500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":47449762310,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"SMP","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Western Hickory Wood Chips","public_title":null,"options":["Default Title"],"price":1500,"weight":0,"compare_at_price":null,"inventory_quantity":-1,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1861\/0291\/products\/Hickory_BBQ_Smoking_Chips_size_2.jpg?v=1558080264"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1861\/0291\/products\/Hickory_BBQ_Smoking_Chips_size_2.jpg?v=1558080264","options":["Title"],"content":"\u003ch4\u003eDescription\u003c\/h4\u003e\n\u003cdiv class=\"videoWrapper\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/N9U5fXdLdwY\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e750 grams of 100% natural hickory wood chips for use in both Gas and Charcoal BBQs.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA very recognizable smoke, Hickory is commonly identified with pork products such as bacon, sausage, and pork shoulder. However, it also pairs well with chicken and beef. Hickory has a strong aroma that is not too bold and slightly sweet. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCharcoal Directions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eMethod 1: Wet Chips\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eSoak several handfuls of chips in water for 30 minutes. \u003cbr\u003e\u003cbr\u003eSpread the drained chips either directly on ready charcoal or, for slower cooking, put chips along the edge of the fire. \u003c\/p\u003e\n\u003cp\u003eAdd chips every 15 minutes for a heavier or a continuous smoke flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eMethod 2: Dry Chips\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003ePlace dry chips close to the fire, allwoing the wood to smoulder. \u003cbr\u003e\u003cbr\u003eThis method produces a sweeter smoke; however, keep a water bottle available to control flare ups.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eGas Directions\u003c\/h4\u003e\n\u003cp\u003eSoak several handfuls of chips in water for 30 minutes.\u003c\/p\u003e\n\u003cp\u003eSpread drained chips in foil pouch or reusable smoker tray. \u003c\/p\u003e\n\u003cp\u003ePlace foil pouch or smoker tray containing chips directly onto the hottest burner until it begins to smoke. \u003c\/p\u003e\n\u003cp\u003eUsing tongs, move the chips to one side to make room for food. For best results, keep lid of grill closed to concentrate the heat and the smoke flavour. \u003c\/p\u003e\n\u003cp\u003eChips will smoke for approximately 20 to 30 minutes, so have a second pouch or smoker tray ready to go when cooking for long periods of time. \u003c\/p\u003e\n\u003cp\u003eExperiment to find your desired level of smoke flavour. Also try hickory smoke flavour on your favourite vegetables and cheeses.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}

Western Hickory Wood Chips

Product Description
$15.00
Maximum quantity available reached.

750 grams of 100% natural hickory wood chips for use in both Gas and Charcoal BBQs.

A very recognizable smoke, Hickory is commonly identified with pork products such as bacon, sausage, and pork shoulder. However, it also pairs well with chicken and beef. Hickory has a strong aroma that is not too bold and slightly sweet. 

Method 1: Wet Chips

Soak several handfuls of chips in water for 30 minutes. 

Spread the drained chips either directly on ready charcoal or, for slower cooking, put chips along the edge of the fire. 

Add chips every 15 minutes for a heavier or a continuous smoke flavour.


Method 2: Dry Chips


Place dry chips close to the fire, allwoing the wood to smoulder. 

This method produces a sweeter smoke; however, keep a water bottle available to control flare ups.

 

Soak several handfuls of chips in water for 30 minutes.

Spread drained chips in foil pouch or reusable smoker tray. 

Place foil pouch or smoker tray containing chips directly onto the hottest burner until it begins to smoke. 

Using tongs, move the chips to one side to make room for food. For best results, keep lid of grill closed to concentrate the heat and the smoke flavour. 

Chips will smoke for approximately 20 to 30 minutes, so have a second pouch or smoker tray ready to go when cooking for long periods of time. 

Experiment to find your desired level of smoke flavour. Also try hickory smoke flavour on your favourite vegetables and cheeses.