$10.87
Western Cherry Wood Chips—
$10.87
The Story
Description
750 grams of 100% natural cherry wood chips for use in both Gas and Charcoal BBQs.
Cherry wood adds a mild and fruity smoke flavor but with a bit more punch than Apple. Cherry can be mixed with other fruit woods to develop a custom flavor. It can be used with vegetables, seafood, ribs, chicken, steaks, venison and beef-based sausages.
Charcoal Directions
Method 1: Wet Chips
- Soak several handfuls of chips in water for 30 minutes.
- Spread the drained chips either directly on ready charcoal or, for slower cooking, put chips along the edge of the fire.
- Add chips every 15 minutes for a heavier or a continuous smoke flavour.
Method 2: Dry Chips
- Place dry chips close to the fire, allowing the wood to smoulder.
- This method produces a sweeter smoke; however, keep a water bottle available to control flare ups.
Gas Directions
- Soak several handfuls of chips in water for 30 minutes.
- Spread drained chips in foil pouch or reusable smoker tray.
- Place foil pouch or smoker tray containing chips directly onto the hottest burner until it begins to smoke.
- Using tongs, move the chips to one side to make room for food. For best results, keep lid of grill closed to concentrate the heat and the smoke flavour.
- Chips will smoke for approximately 20 to 30 minutes, so have a second pouch or smoker tray ready to go when cooking for long periods of time.
- Experiment to find your desired level of smoke flavour. Also try cherry smoke flavour on your favourite vegetables and cheeses.
Description
Description
750 grams of 100% natural cherry wood chips for use in both Gas and Charcoal BBQs.
Cherry wood adds a mild and fruity smoke flavor but with a bit more punch than Apple. Cherry can be mixed with other fruit woods to develop a custom flavor. It can be used with vegetables, seafood, ribs, chicken, steaks, venison and beef-based sausages.
Charcoal Directions
Method 1: Wet Chips
- Soak several handfuls of chips in water for 30 minutes.
- Spread the drained chips either directly on ready charcoal or, for slower cooking, put chips along the edge of the fire.
- Add chips every 15 minutes for a heavier or a continuous smoke flavour.
Method 2: Dry Chips
- Place dry chips close to the fire, allowing the wood to smoulder.
- This method produces a sweeter smoke; however, keep a water bottle available to control flare ups.
Gas Directions
- Soak several handfuls of chips in water for 30 minutes.
- Spread drained chips in foil pouch or reusable smoker tray.
- Place foil pouch or smoker tray containing chips directly onto the hottest burner until it begins to smoke.
- Using tongs, move the chips to one side to make room for food. For best results, keep lid of grill closed to concentrate the heat and the smoke flavour.
- Chips will smoke for approximately 20 to 30 minutes, so have a second pouch or smoker tray ready to go when cooking for long periods of time.
- Experiment to find your desired level of smoke flavour. Also try cherry smoke flavour on your favourite vegetables and cheeses.
