1 pound of 100% pure apple wood chips for your smoker. These were cut on our family farm they grown so no pesticides are used on them. These are all made by hand no chain saw oil residue from a chain saw. We want people to enjoy smoking meat as much as we do. We use these for our own personal meat smoking.
Apple wood gives you a mild, fruity, slightly sweet and mellow flavor. Use apple wood when smoking chicken, quail, pork and poultry, fish and beef.
Burns hot and slow
These include alder and fruitwoods like apple and cherry. The smokiness in these woods tend to be mild, with hints of a fruitiness or sweetness. The mild woods pair best with more delicate meats like chicken and fish, where a little smoke goes a long way.
With chips, soaking is a must—without some added moisture the chips will ignite and extinguish before any real flavor can be delivered to the food.
To soak wood chips, place the amount of chips you'll be using in a bowl and cover fully with water. Allow to soak for 30 minutes before placing them over the coals.
Like charcoal, hardwood needs to be ignited and burning properly before introducing the food. To do this, place the wood on top of some hot coals and let it burn until its no longer flaming and is producing smoke. With a gas grill, put the chips in a metal container, such as a tuna can, and set it on the grill. Give it some time to heat up the chips and start to smoke.
You can technically cook over hardwood exclusively, but for grilling, I think the best results are achieved by burning just the right amount of wood needed over charcoal. This gives the ultimate control between heat and smokiness that will keep foods coming out as perfect as possible.