Wood smoking chunks add a variety of delicious flavors to foods cooked over the coals. Each type of wood will impart a different flavor to meats or other foods, resulting in an endless variety of new flavor combinations.
Apple Chunks provide a natural sweetness that is mild enough to use with fish, shellfish and poultry.
Hickory Chunks enhance any red meat such as brisket and pork butt or shoulder, as well as turkey and chicken.
Mesquite Chunks add a tangy smoke flavor and are best suited for large cuts of beef such as brisket.