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.