Pro Smoke BBQ Wood Chunks Post Oak

Post Oak wood chunks are usually fist-size pieces of wood, I recommend you have a wood chopping axe to make larger chunks go further Chunks can be soaked prior to use, but we don't recommend this, as you will find it harder to get a cleaner burn. Sizes and quantity per pack may vary, but you will get around 18-24 chunks, the box weighs on average 7kg's. Also keep the following in mind when using the chunks and reviewing the product based on price, a little goes a long a way. This information has come from a professional BBQ competitor: 1) Any meat would only absorb smoke through the first 1-2hours max. 2) That’s on a slow cook at around 225 Fahrenheit pit temp. Grilling would reduce that window to around 10 to 15 mins. 3) I would use a fist-sized lump of a stronger wood and same sized fruitwood (Pecan) to smoke a whole pork shoulder. So reduce the wood size to suit. 4) If it’s grilling for ‘food’ and not competition style cuts, a few small pieces direct over hot coal lid down would be enough to smoke for a good 30-45 mins. So a pack of 16 chunks would do 8 cooks! Also All our BBQ secrets from experts around the world included with each pack! Hickory's a very tricky wood to source, as it's a wood found in the US, we also only buy from sustainable suppliers,but all boxes are hand packed for the highest quality. When burning wood chunks for food smoking always keep an eye on the top vent of your smoker or BBQ, you’re looking for a blue smoke, this can be thin or no smoke at all. This indicates a clean burn, thick white smoke will taste bitter, but there maybe a small amount of it as the chunks catches fire. Use 1 or 2 chunks at a time, if you’re struggling to get clean smoke simply open the inlets up slightly to feed the fire more air, this will make your cook hotter, but low and slow can be anything upto 280 degrees Fahrenheit, this temperature is our personal preferences for smoking.