Hickory Smoking Chips are the most commonly used smoking chip and have a deeper flavor working well to enhance any red meat especially brisket or steaks, and excellent with Pork, Burgers, and Sausages.
Soak before use in water, or if you are feeling adventurous you could soak them in beer, wine, fruit juice or cordial for extra flavor. For longer, slow cooks use Hickory Smoking chunks.
- Just a handful per cook
- Wood chips can be used in any sized EGG
- Ideal for Red Meats, Steaks, Burgers, Pork and Sausages
