Buy it Again
B&B Apple Bbq Wood Chunks - Each
Wood Chunks, Apple, Smoking, Texas Style
549 cuin (9 l) 549 pulg. Taste the flavor. Better burning. 100% natural. Competition grade. For gas, charcoal & electric grills & smokers. 100% natural apple wood. Environmentally friendly. Apple wood is known for a sweet-fruity smoke, usually a hint of sweetness in the flavor. The most recognized of the fruit woods for its distinct, mellow flavor. Cook slower with apple wood to really let the flavors permeate the food. This product has been kiln dried under USDA protocol T-314-C. Heat treated to minimum interior temperature of 160 degrees for 90 minutes. Meets Florida 58-65 FAC - Compliance Agreement Permit Nos. TDA 404, 405, 406. bbcharcoalproducts.com. Scan for product info! Find us on: Facebook; YouTube; Instagram; Pinterest. Questions & comments? 1-855-BBQCoal. Made in the USA. Product of USA.
Warning Contains: This product can expose you to chemicals including carbon monoxide and wood dust, which are known to the State of California to cause cancer or reproductive harm. For more information go to www.P65Warnings.ca.gov. Drilling, sawing, sanding or machining wood products can expose you to wood dust, a substance known to the State of California to cause cancer. Avoid inhaling wood dust or use a dust mask or other safeguards for personal protection. Caution-Flammable: Be very careful when starting any fire. Keep hot grills and cookers out of reach from children and pets. Never leave any fire unattended. When storing cooking woods, keep them in a dry area away from fire and open flame. The Bay Area Air Quality Management District Warning: Use of this and other solid fuels may be restricted at times by law. Please check 1-877-4No-Burn or http://www.8774noburn.org before burning.
Directions For use in all gas, charcoal & electric grills & smokers. The Wet Chunk Approach: For that moist and flavorful smoke, soak wood chunks in water for at least 30 minutes. Drain chunks, and place 3 to 4 pieces directly over the hottest area of your cooker or directly onto hot coals. Move lit wood chunks to edges as needed to create smoldering. The Dry Chunk Approach: For a steady slow release smoke, try the dry chunk method of placing 3 to 4 pieces directly onto the fire or heat source. Allow the wood chunks to ignite, then using tongs move them to the edges as needed, allowing the wood chunks to smolder without flaming up. You can use wood chunks in place of charcoal when grilling or smoking for that real wood cooking experience. Simply stack, burn and spread hot coals. When chunks as a primary heat source, always plan to have extra on hand for longer cook times. Cooking Tips: Experiment soaking your chunks with a beer, wine or fruit juice instead of water to give our flavors more comple
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