Weber | Hickory Wood Chunks 1.5Kg
Enhance Your Dishes with the Rich, Spiced & Smoky Flavoured Hickory Wood Chunks. Adding a Rich Taste of Hickory is the Finishing Touch for Savoury Pulled Brisket or Wild Game
Benefits:
- Weber smoking woods are great for experimenting – adding flavoured wood chips to the recipe makes barbecuing even more intriguing and delicious
- Hickory BBQ wood chunks, suitable for smoking beef, chicken, venison, game and pork. These aromatic wood chunks give a deep, spicy smooth smoky flavour to your meat.
- Adding a rich taste of hickory will leave everyone wondering how you did it. For smoking on smokers, or on charcoal, gas and electric barbecues
- For smoking on smokers, or on charcoal, gas and electric barbecues. Pre-soak the chips in water for the best flavour
- Smoking woods are ideal to give a smoky flavor to your grills or they can be an alternative heat source for grilling instead of charcoal briquettes.
- Use the smoking shavings either directly on your burning coals or inside the smoking box if it is a gas grill.
- Suited for Smokers, Gas, Charcoal, and Electric grills
Quantity: 1.5 Kg
Guide To Wood Smoking On A Traditional Smoker:
• Woods: Start by soaking wood chunks in water for at least one hour. Shake all excess water off the wood before adding them to your lit charcoal.
• Water: Water adds moisture to the smoking process so meats come out flavourful and tender. Be sure to keep the water pan full.
• Food: Place food in the centre of the cooking grate above the water pan. Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to the cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke cooking unless they have a heavy layering of fat. Simply cut off the fat before serving.
• Smoker: Always position the smoker on a level, heatproof surface away from buildings and out of traffic patterns. It is best to find a place away from the house since smoke aromas can linger for hours. Weber’s Smoker has three grates- one for charcoal and two for food- and a water pan. To prepare the smoker, light a chimney starter of charcoal in the centre of the charcoal grate and when coals have a light coating of grey ash, spread them evenly across the inside of the charcoal chamber. If you are using the water pan, place it on the lower bracket of the centre ring and fill it with hot tap water. Add seasonings to water, if desired.
• Cooking: Place soaked wood on the coals through the door on the front of the smoker. Keep all vents partially closed for smoke cooking. Place food on the top and/or middle cooking grate, depending on the recipe and food quantity. Arrange food in a single layer on each grate, leaving space for smoke to circulate around each piece.
