Western Premium BBQ Products Post Oak BBQ Cooking Chunks
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Directions
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 and vents and lid. Wait about one minute for flames 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: At Western, 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. Tips and techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Natural wood burns hotter than charcoal briquets, so be careful not to overcook.
Description
Western® Premium BBQ Products Post Oak BBQ Cooking Chunks. 100% natural. Use with or instead of charcoal. Subtle & mild.Other Description
Enjoy the Distinct Post Oak Smoke Flavor from Western Premium BBQ Products Take your cookout to the next level with Western Premium Post Oak Cooking Chunks. They are made from real heat-treated post oak to deliver a robust flavor to every meal. Post Oak smoke can give your smoked meats a bold new layer of flavor. Wood chunks for smoking are a great way to add depth to the taste of your next barbequed meal. Kudos to you, fellow grill master. You know it takes more than just lighting up a charcoal grill and turning the meat. You got this far by adding some wood chunks for smoking to your smoker for added flavor. Now let us take it a little further and help up your grill game. Western Premium wood chunks for smoking are easy to use, and they work on charcoal grills, open fires, and small to medium smokers. The next time you’re thinking of making smoked meat for the family, add some Western Premium smoking chunks to the grilling process. Be the cookout hero your friends and family deserve. How to Use Western Premium BBQ Post Oak Wood Chunks for Smoking You can use Western’s Premium Post Oak BBQ Wood Chunks for smoking meats in a variety of ways. They can be used in charcoal grills as well as personal and small to medium smokers. To use our wood chunks for smoking in a charcoal grill, load your grill with lump charcoal. Light the charcoal using your preferred method; however, we would recommend you avoid using lighter fluid, so your meat retains the natural post oak smoke flavor. Several minutes prior to cooking, add 3-5 dry post oak chunks, so they have time to smoke. Add your meat to the grill, close the lid, and smoke until you achieve that great post oak smoke flavor. Continue to add wood chunks every 20-30 minutes during your cooking process. To use our wood chunks for cooking in a charcoal grill or smoker, place dry cooking chunks in a pyramid on top of a solid fire starter leaving an edge exposed. Light the fire starter. Let the chunks burn for 15-20 minutes with the lid and all vents open. If you desire a milder flavor, let the chunks burn longer. Close lid and wait for the flames to subside. This usually takes less than a minute. Spread the chunks evenly in the grill and replace the cooking grid. Now, add your food. Close the lid and let the meat absorb that delicious post oak smoke flavor. Cook as you normally would until desired doneness. Big Smoking Chunks for Big Cookouts Our post oak chunks aren’t tiny sticks. They’re the real deal. Our bag is filled with smoking chunks ranging in size from a golf ball to a baseball. They deliver a sweet and strong flavor to smoked meats that’s sure to delight the family. Try Western Premium wood chunks for post oak smoking on these American favorites: • Beef Sirloins and Filets • Hamburgers • Salmon or Trout • Whole Chicken • BBQ Smoked Wings • Braised Brisket • Baby Back or Spare Ribs • Pork Loin Get your Western Premium Post Oak Smoking Chunks at a store near you, or online at your favorite retailer’s website! Try mixing post oak with apple or cherry smoking chunks to create your own flavor combination.Warnings
This product contains wood dust. Inhalation of wood dust is known to the State of California to cause cancer. Burning firewood results in emissions that can expose you to chemicals including carbon monoxide, smoke, and other combustion by-products, which are known to the State of California to cause cancer birth defects or other reproductive harm. For more information go to www.p65warnings.ca.gov.Distributor
W W Wood, IncP.O. Box 398, Pleasanton, Texas 78064
830-569-2501
www.woodinc.com
UPC
00078342780577