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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 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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Give Feedback Model: WESTERN BBQ Apple Cooking Chips, Smoke | Holiday Gift
Current Prices
Sort: Lowest to Highest | Last Updated 4/19/2024, 11:50 AM| Sold By | Sale Price |
|---|---|
 Walmart | $3.97 |
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edit: the 570cu ones are actually wood chunks, not chips like these. Walmart has these same chips for $1.97.
The 570 cu in bags you are referring to are wood *chunks*. I don't think you can get wood *chips* in 570 cu in bags at Walmart (certainly not online at this price).
Oh, you're right! They're showing as $1.97 at my local Walmart for the chips.
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.
You are correct chips are quick and done. The large meats only obtain smoke for about an hour or so… the chunks ensure you get to that hour or more and are more fire resistant as many times chips burn up fast.. How many chunks to use and which woods? Now we are opening ourselves to a great debate…
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).
Don't give up on mesquite one or two chunks with hickory with chicken and beef is yum. You have to work your way up on it, then you may be grill right on the chunks with a nice steak in no time. A little goes a long way but you can certainly pepper it in.
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.