Smoking Wood Chips Hickory - Grill Fanatics
- Powerful, hearty smoke with a firm character
- Chips release smoke within minutes
- 500 gram bag, dose by the handful
Full, savory and with a bacony undertone: that is the smoke American barbecue is known for, and these hickory chips bring it to your own kamado. Hickory has a strong character and holds its own next to a spicy rub or a sweet sauce.
The classic with pork
Spareribs, pulled pork and pork belly take on this aroma perfectly, and it also works excellently with beef and smoked beans. Chips are small, so they come up to temperature quickly and start smoking almost immediately: handy if you do not have hours to spare.
- Powerful smoke that does not get lost under a strong rub
- Classic with spareribs, pulled pork, pork belly and brisket
- Fast smoke development, also suitable for short sessions
- 500 gram bag
Dosing
Wait until your charcoal is glowing evenly and the first sharp smoke has cleared. Then sprinkle a small handful of chips over the coals and close the lid right away. Hickory is one of the strongest wood types: start small and only add more if the result is too mild for you. For chicken and fish it is often too strong, so mix it with a bit of apple or cherry.
Check the other flavors at smoking wood chips.
