WORKS WELL WITH: Beef, pork, poultry, game meats, seafood, and vegetables. Works great with red meats and ribs and when used sparingly on poultry. Pungent woods like Hickory and Oak are great for hard, strongly flavored cheeses.
FLAVOR PROFILE: Considered to the the “King of Woods” and the most popular smoke wood, Hickory adds a strong flavor that compliments all meats, mixing well with oak and apple to add sweetness. Take care not to overuse, otherwise flavor can be overwhleming and ruin meat.
Coarse Smoking Chips take longer to ignite but burn slower than superfine chips which allows for a longer cooking time. Coarse wood chips can be used in hot or cold smoking applications, in smoker boxes, on top of charcoal, and can be soaked to extend the smoking life.