Fire & Flavor Luxury All Natural Pecan Smoking Wood Chips 2lb Bag for BBQ and Grilling

Fire & Flavor All Natural Pecan Smoking Chips are a great way to add authentic. wood-smoked flavor to any grill. Pecan wood burns slowly and provides a light. sweet. and fruity flavored smoke that works well with most meats and seafoods. Simply soak the chips in water and add to a gas or charcoal grill or smoker. Choose from the entire lineup of Fire & Flavor’s Smoking Chips or Chunks. Mix and match wood varieties to create the perfect combination of smoky flavor. These pecan chips can elevate any cookout.

• GREAT FLAVOR ENHANCER: Pecan wood is a hard wood that provides a light. sweet. and fruity flavor profile
• VERSATILE: Pecan wood chips are perfect for grilling foods such as pork and poultry but work great with all types of meats. Because pecan wood burns slowly. it is great for long barbeques and creates a delicate smoky flavor.
• WORKS WITH ALL GRILLS: Smoking Wood Chips can be used on Gas. Charcoal. or any Outdoor Grill
• 100% NATURAL: Fire & Flavor’s Smoking Wood Chips contain no bark or fillers
• EASY TO USE: Simply soak the chips in water for 30 minutes and add to your grill. You can put the wood chips on top of your charcoal. in a smoker box. or in a covered foil pan with poke holes and placed away from flames or on the side of the grill.

Instructions

Charcoal Grills & Smokers: 1. Soak two handfuls of chips in water for 30 minutes. 2. Remove chips from water and spread evenly over lit charcoal briquets. Chips will begin smoking in approximately 10 minutes. Gas Grills & Electric Smokers: 1. Soak two handfuls of chips in water for 30 minutes. 2. Remove chips from water and place in a tin foil pouch or smoker tray. 3. Place contained chips on grill grate. Always grill and smoke food in an outdoor area. For best results. keep grill lid closed to concentrate heat and smoke flavor. Chips will smoke for approximately 20 to 30 minutes. Add a second round of chips for stronger flavor and longer cook times. Keep water nearby to douse flair-ups.