Hickory BBQ Cooking Chunks

Hickory BBQ cooking chunks have a strong aroma that’s not too bold and slightly sweet. Often used with pork products such as bacon, sausage and pork shoulder, they also pair well with chicken and beef. Try mixing Hickory chunks with Apple or Cherry BBQ cooking chunks to create your own flavor combination.

What are wood chunks?

Wood chunks are pieces of wood that have been cut and kiln-dried to be used as a standalone fuel source or in combination with lump charcoal or briquets

What do hickory wood chunks do?

Hickory wood chunks have a strong aroma that’s not too bold and slightly sweet

What are wood chunks used for?

You can use wood chunks with or instead of charcoal, with kettle grills, ceramic grills or smokers

Use with or instead of charcoal, with kettle grills, ceramic grills or smokers

100% real hickory wood

Sweet & strong flavor

500 cu in bag

Hickory BBQ Cooking Chunks – A Popular Classic

Great for pork, beef and chicken.

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Instructions

HOW TO COOK WITH JUST CHUNKS

To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a solid fire starter.

Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving an edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid.

Wait about one minute for flame to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked.

HOW TO USE WITH CHARCOAL

We recommend cooking the natural way by using lump charcoal instead of briquets and using a solid fire starter instead of fluid to avoid having any chemicals influence your food.

Light the charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor.

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