POST OAK SMOKING WOOD CHUNKS
Post Oak wood is the essential go-to wood that imparts a mild to medium smoky flavor without overpowering. Often considered to be the best wood for making long burning coals, Post Oak pairs well with different types of foods imparting a nice smoked color, which results in a beautiful and equally tasty meal. How to Use Chunks
- Real post oak wood chunks
- Competition Grade
- Available in 549 cu. in. bags
PAIRS WITH:
USE WITH:
HOW TO USE WOOD CHUNKS FOR SMOKING
The Wet Chunk Approach
For that moist and flavorful smoke, soak wood chunks in water for at least 30 min. Drain chunks, and place 3 to 4 pieces directly over the hottest part 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 chunk to ignite, then using tongs move them to the edges as needed, allowing the wood chunks to smolder without flaming up.
- Experiment Soaking your chunks / chips with a beer, wine, or fruit juice instead of water to give your flavors more complexity.
- Don’t open your cooker! The flavor is in the smoke so you want to keep as much smoke as possible sealed in to help flavor your food.
- A water bottle on hand is a great way to control flare ups and to add moisture to your food while cooking.
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