This is the main content.
Cowboy Smoking Cherry Wood Chips
Cowboy Smoking Cherry Wood Chips
{{ slotProps.actionTitle }}
Product details 180 cu in (2.95 cu dm). For sweet & fruity flavor. Pairs Well with: beef; pork; lamb; chicken. Looks good. Tastes good. Cherry wood produces a mild smoke that has a tangy, fruity flavor. It complements lighter items such as chicken and fish or vegetables. Cherry is also known for adding a reddish tone that gives beautiful color to pork, poultry, and salmon. Whether it's a backyard barbeque or a competitive cook-off, cherry wood makes a great impression. cowboycharcoal.com. For information about this and other great cowboy products, visit cowboycharcoal.com. Made in USA.

Warning

California Proposition 65: Warning: This product can expose you to wood dust, the inhalation of which is known to the State of California to cause cancer. Burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke and other combustion by-products, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.,Safety First: Remember to always grill and smoke foods in an outdoor area.
Additional info
Use with gas grills, kamado grills, electric smokers, and charcoal grills. Use with Gas Grills: On a gas grill, fill a reusable smoker tray or a foil pouch with two to three handfuls of wood chips. Place the tray or pouch directly over the hottest burner until it begins to smoke. Using tongs, move it to one side to make room for the food. The chips will smoke for approximately 20 to 30 minutes. Be sure to have a second pouch or smoker tray ready when cooking for longer periods of time. Use with Charcoal: For a fast burst of smoke, throw dry chips directly onto your already prepared coals. The chips will flare-up and smoke quickly. This is perfect for steaks, chicken cuts, and other quick grilling items. When smoking for longer periods, fill a smoker tray or foil pouch with wood chips and place it on the cooking grid above the coals or beside the coals in the fire area. The chips will begin to smoke within 10 to 15 minutes so adjust your timing based on the charcoal you are using. All our wood is heat treated to a minimum interior temperature of 71 degrees C for at least 75 minutes. Heat treatment eliminates pests and prevents mold. For more information, visit: www.cowboycharcoal.com/heat-treatment.