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Amazon.com : Western Smoking Chips, Apple, Cherry, Hickory, 180 cu in : Smoker Chips : Garden & Outdoor $2.97
$2.97
$2.97
Amazon
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Amazon has different Western BBQ smoking wood chips (180 cu in) at very good prices.
Apple ($2.97 or lower with S&S) [amazon.com]
Cherry ($2.97) (SOLD OUT) [amazon.com]
Hickory ($1.97) [amazon.com](SOLD OUT) [amazon.com]
https://www.amazon.com/dp/B0001P4...D7F4?
Apple ($2.97 or lower with S&S) [amazon.com]
https://www.amazon.com/dp/B0001P4...D7F4?
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Community Notes
About the Poster
Amazon has different Western BBQ smoking wood chips (180 cu in) at very good prices.
Apple ($2.97 or lower with S&S) [amazon.com]
Cherry ($2.97) (SOLD OUT) [amazon.com]
Hickory ($1.97) [amazon.com](SOLD OUT) [amazon.com]
https://www.amazon.com/dp/B0001P4...D7F4?
Apple ($2.97 or lower with S&S) [amazon.com]
https://www.amazon.com/dp/B0001P4...D7F4?
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13 Comments
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edit: the 570cu ones are actually wood chunks, not chips like these. Walmart has these same chips for $1.97.
I just bought B&B log post oak big bag from ace with a $5 off $20 coupon and cut the logs down to chunks with my miter saw. It made about four bags of chunks which equate to about $40. Did not take that long at all to do and much better quality wood lot more dense than western. I do like to buy western pecan chunks at ace when they have $5 off $5 coupons as there are so many exclusions besides wood chunks.
I just bought B&B log post oak big bag from ace with a $5 off $20 coupon and cut the logs down to chunks with my miter saw. It made about four bags of chunks which equate to about $40. Did not take that long at all to do and much better quality wood lot more dense than western. I do like to buy western pecan chunks at ace when they have $5 off $5 coupons as there are so many exclusions besides wood chunks.
I've only done a couple smokes so far and both were on whole chickens using chips. I had to reload the chips way too often. One smoke I soaked the chips and one I did not (still experimenting). The one I soaked, the chips lasted a bit longer (all though I still had to reload multiple times during the smoke) then when I did not soak them. However, I found the smoke flavoring to be better when I did not soak them.
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I've only done a couple smokes so far and both were on whole chickens using chips. I had to reload the chips way too often. One smoke I soaked the chips and one I did not (still experimenting). The one I soaked, the chips lasted a bit longer (all though I still had to reload multiple times during the smoke) then when I did not soak them. However, I found the smoke flavoring to be better when I did not soak them.
As for wood, I pretty much always use apple, cherry, and pecan. I avoid mesquite and hickory as I just don't like the flavor of them, they seem to have a dirtier taste to me (mesquite being the worst).
As for wood, I pretty much always use apple, cherry, and pecan. I avoid mesquite and hickory as I just don't like the flavor of them, they seem to have a dirtier taste to me (mesquite being the worst).
As for wood, I pretty much always use apple, cherry, and pecan. I avoid mesquite and hickory as I just don't like the flavor of them, they seem to have a dirtier taste to me (mesquite being the worst).
You might try post oak if you want something that will enhance the flavor of meat but not overpower it.
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