Wood Smoking Hickory Chunks - 9.34L Nonsealable Bag
net wt. 9.34 Litre
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000-70038620488
Human Health
MAY IRRITATE EYES. Do not get in eyes. Do not reuse this package for dispensing beverages or other liquids. KEEP OUT OF REACH OF CHILDREN. FIRST AID TREATMENT:Contains biodegradable surfactants (anionic and nonionic) and enzymes. If swallowed, give a glassful of water or milk and call a Poison Control Center or doctor immediately. Do not induce vomiting. If in eyes, rinse well with water for 15 minutes.
Bottle made from 25% or more post-consumer recycled plastic
Usage Instructions
Cooking with Chunks:
To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving ad edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked.
Cooking With Chunks and Charcoal:
Light and prepare your charcoal as you normally would. About 5 minutes before you put the food on, add 4 or 5 dry chunks right on top of the coals. Cook with the lid closed to infuse wood smoke flavor and to keep the chunks from flaming up.
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Certifications
Product Instructions
Usage Instructions
Cooking with Chunks:
To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving ad edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked.
Cooking With Chunks and Charcoal:
Light and prepare your charcoal as you normally would. About 5 minutes before you put the food on, add 4 or 5 dry chunks right on top of the coals. Cook with the lid closed to infuse wood smoke flavor and to keep the chunks from flaming up.
