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Cowboy Smoking Hickory Wood Chunks
Cowboy Smoking Hickory Wood Chunks
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Product details 350 cu in (5,74 cu dm). 100% natural hickory. Use with gas kamado grills, small smokers, and charcoal grills. For bold & hearty flavor. Pairs well with: Beef; Pork; Chicken; Turkey. Cooking over hickory is as old as barbeque itself. Steeped in tradition, it is still one of the most popular flavors around. 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. Try mixing it with apple or cherry wood to create your own flavor combination. 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. cowboycharcoal.com. For more information about this and other great Cowboy products, visit cowboycharcoal.com. For more information, visit: www.cowboycharcoal.com/heat-treatment. 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 Instead of Charcoal: Build a barbeque fire with wood chunks the same way you would using charcoal. Do not water soak wood. 1) As you would with charcoal, pyramid wood chunks in a grill. 2) Light the pile of chunks using newspaper or solid starter. 3) Allow wood chunks to flame and burn for 15 to 20 minutes before spreading out coals. Cooking over wood chunks will provide a strong, smoky flavor. For a milder flavor, be sure coals are well flamed out. Experiment with wood chunks to find your preferred level of smoke flavor. Use with Charcoal: Place dry wood chunks directly on ready charcoal or for slower smoking, put chunks along the edge of the fire and allow to smolder. Keep water bottle handy to control flare ups.