B&B Post Oak Bbq Wood Chips - Each
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Wood Chips, Post Oak, Smoking, Texas Style

180 cuin (2.94 l) 180 cu pulg. Taste the flavor. Better burning. 100% natural. Competition grade. For gas, charcoal & electric grills & smokers. 100% natural post oak wood. Environmentally friendly. Oak wood is the essential go-to wood that imparts a milk to medium smoky flavor without overpowering. Often the best coals for longer burning, cooking with oak lends food that nice smoked color that results in a beautiful and equally tasty meal. This product has been kiln dried under USDA protocol T-314-C. Heat treated to minimum interior temperature of 160 degrees for 90 minutes. Meets Florida 58-65 FAC - Compliance Agreement Permit Nos. TDA 404, 405, 406. bbcharcoalproducts.com. Scan for product info! Find us on: Facebook; YouTube; Instagram; Pinterest. Questions & comments? 1-855-BBQCoal. Made in the USA. Product of USA.

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Product Attributes
Warning Contains: This product can expose you to chemicals including carbon monoxide and wood dust, which are known to the State of California to cause cancer or reproductive harm. For more information go to www.P65Warnings.ca.gov. Drilling, sawing, sanding or machining wood products can expose you to wood dust, a substance known to the State of California to cause cancer. Avoid inhaling wood dust or use a dust mask or other safeguards for personal protection. Caution-Flammable: Be very careful when starting any fire. Keep hot grills and cookers out of reach from children and pets. Never leave any fire unattended. When storing cooking woods, keep them in a dry area away from fire and open flame. The Bay Area Air Quality Management District Warning: Use of this and other solid fuels may be restricted at times by law. Please check 1-877-4No-Burn or http://www.8774noburn.org before burning.
Directions For use in all gas, charcoal & electric grills & smokers. The Wet Chip Approach: For that moist and flavorful smoke, soak wood chips in water for at least 30 minutes. Drain chips, and using a foil pouch with holes or smoker tray, place directly over the hottest area of your cooker. Have extras on hand for longer cook times. The Dry Chip Approach: For a steady slow release smoke, try the dry chip method of placing chips loosely around the edge of your fire or near your heat source. The heat will allow the chips to slowly smolder. For a more intense smoke, place chips directly onto heat source and add chips as needed. Cooking Tips: Experiment soaking your chips with a beer, wine or fruit juice instead of water to give our flavors more complexity. Don't open your cooker! The flavor is in the smoke so you want to keep as much smoke as possible sealed in to help flavor your food. A water bottle on hand is a great way to control flareups and add moisture to your food while cooking.
About the Producer B & B Charcoal
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