B&B All Natural Hickory Wood Smoking Chunks 549 cu in

Name: B&amp;B All Natural Hickory Wood Smoking Chunks 549 cu in
SKU: 8019843
Availability: OutOfStock

$12.74

SKU: 8019843 Categories: Charcoal & Wood Chips, Grilling & Outdoor Living, Lawn & Garden

Out of stock

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B&B All Natural Hickory Wood Smoking Chunks are a dependable choice for those long-haul cooking sessions where a steady, flavorful smoke is needed for hours at a time. You will find that these larger wood pieces burn much slower than smaller chips, allowing you to maintain a steady temperature in your smoker without having to constantly open the lid. This hickory wood provides a deep, savory aroma that penetrates thick cuts of meat like brisket and pork shoulder, giving you that classic barbecue house taste. Using these chunks helps you achieve a consistent smoke profile throughout the cook, ensuring the flavor is even and never overpowering. They remain a favorite for pitmasters who want a traditional, heavy smoke that stands up to hearty proteins.

Key Features of B&B All Natural Hickory Wood Smoking Chunks

Large chunk size provides a longer burn time for low-and-slow cooking

Kiln-drying process removes excess moisture to prevent a bitter smoke flavor

100% natural hardwood contains no chemical additives or petroleum binders

Dense hickory fibers release a heavy, bacon-like aroma that pairs well with beef

Heat-treated wood ensures a clean product free of pests and molds

Irregular shapes promote better airflow and heat distribution in your firebox

Works effectively in offset smokers, drum pits, and ceramic grills

Natural composition results in a clean ash that makes cleanup easy after the fire dies

Additional Information

Brand: B&B

Product Type: Smoking Wood Chunks

Model:

Product Use: Flavoring and smoking meat

Size: 549 cubic inches

Material: 100% Hickory Wood

Height:

Length:

Width:

Instead of soaking these large chunks, I find it better to use them dry so they ignite cleanly and produce a thin blue smoke rather than heavy white soot. I usually nestle two or three pieces directly into the unlit charcoal when setting up my smoker for a long afternoon burn. Putting a chunk right next to your fire source at the start ensures the smoke hits the meat while the surface is still cool and tacky for maximum flavor absorption. Keeping the top vent slightly open will prevent the smoke from becoming stale and leaving a sharp aftertaste on your food.