Apple BBQ Smokin’ Chunks

Cooking with Apple BBQ Smoking Chunks

The wood Smokin’ Chunks can be used either soaked for at least 30 minutes before use, or they can also be used dry.  Before adding the wood to the fire, make sure it has dripped dry for a few minutes; you want the wood to be moist, not dripping wet. Adding our chunks to your charcoal will give you that authentic wood BBQ with a prolonged wood smokin’ effect.  As a result, the food will be infused with flavours.  We recommend adding your soaked chunks directly to your charcoal BBQ. For the best results with wood chunks, there are still a few steps to follow:

• After you add one layer of charcoal to your BBQ, let it burn until the charcoal is white, then add your chunks. Smoke the chunks for a few minutes before adding the meat. A charcoal BBQ has the advantage of allowing you to add more wood chips and chunks of wood to keep your fire burning longer than a gas grill. In addition, excessive wood chunks can also be put aside for later use if they have been soaked.
• The right amount of ventilation should be provided for your BBQ. In any other case, you are likely to burn the wood too quickly. When smoke is thick and white, your wood is burning too quickly, causing your food to taste bitter.

 Uses of Applewood Smokin’ Chunks

Add some wood chunks over your coals or use them on their own for that original wood BBQ. As it’s all about the flavour, they will enhance the food’s taste. With our Apple Smokin’ Chunks for smoking, you can give your BBQ or smoking food an excellent flavour with a mild fruity taste. The flavour of applewood pairs well with most meats, fish, and vegetables, but it really shines when used with sausages, chicken, and hams