Chunks burn more slowly than chips, and often a chunk or two about the size of an egg is all that is needed for a lot of food. Because they are slow, steady sources of smoke, they are in many ways, the most desirable. When you use chunks, you can add one or two at the start of the cooking cycle and you don't need to keep opening the unit and mess with the equilibrium in the cooking chamber's atmosphere.
Product Specifications
- Cherry is another great all-purpose fruitwood for all types of meat.
- Its sweet and mild flavour works well with beef or pork, and the smoke turns meat a rich, mahogany colour.
- This smoking wood mixes well with hickory, oak, pecan, or alder
