These chunks are great for competition cooking and people who cook with smokers, Also works great in a barbeque grill, with a wood chip smoker box. these pieces are best for creating smoke over a longer period of time. If you are smoking for a while then it’s best to use chunks. You’ll get more smoke and you will get it over a longer period of time. Whether you are using chips or chunks you want them to not burn away too quickly. This creates intense bursts of smoke that can make food bitter. By soaking wood in water for about 15 minutes for chips and 30 minutes for chunks you can slow down the combustion and lengthen the time in which the smoke is created.Make sure you let the wood drip dry for a few minutes before you add it to the fire. You want the wood moist, not dripping wet.
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