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WESTERN 78057 Premium BBQ Products Post Oak Cooking Chunks, 570 cu inch Food
- Wood cooking chunks for smoking made from real post oak wood for charcoal, gas, or electric grills, as well as personal and larger smokers. See description for cooking instructions.
- Post Oak wood heat treated to eliminate and prevent pests, mold, and rot.
- 570 cubic inches of large sized post oak chunks per package.
- Use to make a variety of post oak smoked meat with charcoal or with chunks alone. Delicious with Beef Sirloin or Filets, Salmon or Trout, Braised Brisket, or Pork Loin.
- Try Western Premium BBQ Products Post Oak BBQ Cooking Chunks for smoking on these American favorites: Hamburgers, Whole Chicken, BBQ Smoked Wings, or Baby Back or Spare Ribs.
Enjoy the distinct post oak smoke flavor from Western Premium BBQ Products. Take your cookout to the next level with our Post Oak BBQ Cooking Chunks. They are made from real heat-treated post oak wood to deliver a robust flavor to every meal. Wood chunks are a great way to add texture to the taste of your next barbequed meal. The next time you’re thinking of making smoked meat for the family, add some Post Oak BBQ Cooking Chunks to the grilling process. Be the cookout hero your friends and family deserve. Our BBQ Cooking Chunks are easy to use, and they work on charcoal grills, open fires, and large 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 cooking chunks on a standard grill 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 cooking chunks every 20-30 min. during your cooking process. Make sure to add more charcoal around every hour to keep your cooking chunks smoking. If you’re using wood chunks for smoking your meats on a gas or electric grill, place dry cooking chunks in a pyramid on top of a solid fire starter leaving an edge exposed. Light the fire starter. Let the cooking chunks burn for 15-20 min. with the lid and all vents open. If you desire a milder flavor, cook longer. Close the vents and lids, and wait for the flames to subside. Spread the cooking chunks evenly on the grill, and add your food. Close the lid and let the meat absorb that delicious post oak smoke flavor. If you’re using a smoker instead of the grill, follow the manufacturer’s instructions for smoking meat. Keep adding our post oak chunks throughout the smoking process until you’ve achieved the flavor you desire.
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Conclusion
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