Wood smoking chips 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.
Flavours: Pecan, Apple, Cherry, Hickory
Pecan Chips add a rich, mellow flavor suitable for chicken and fish. Smoking with pecan wood gives poultry a golden brown skin that enhances any holiday table.
Apple Chips provide a natural sweetness that is mild enough to use with fish, shellfish and poultry.
Cherry Chips are very mild with a slight fruity flavoring and pairs well with game birds and almost any meat including beef tenderloin, pork, poultry, and lamb.
Hickory Chips enhance any red meat such as brisket and pork butt or shoulder, as well as turkey and chicken.