Wood smoking chips add a variety of delicious flavors to foods cooked over the coals. Each type of wood will impart a different flavor to meats or other foods, resulting in an endless variety of new flavor combinations.

• Apple wood provides a very mild smoke with a subtle sweet, fruity flavor. This wood is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood.2.9 L/180 cu in
• Hickory chips enhance any red meat such as brisket or pork shoulder, as well as turkey and chicken.2.9 L/180 cu in
• Oak wood is assertive but pleasant with a smooth mellow smoke, and is great for all types of meats, especially beef. Oak smoking wood is perfect for briskets.1.91 lbs./866 g
• Cherry chipsare very mild with a slight fruity flavoring and pairs well with game birds and almost any meat including beef tenderloin, pork, poultry, and lamb.2.9 L/180 cu in
• Manufactured in the USA