These wood chunks are usually about small fist-size pieces of wood , they take longer to fully ignite than chips, but burn for a good hour in a grill and hours in a smoker / kettle BBQ, they also allow better temperature control. Chunks can be soaked prior to use, 12 hours is normally good, however some people prefer to use them dry, this comes down to preference, either way hickory doesn't get any cleaner, tastier and higher quality than these.
Sizes and quantity per pack may vary slightly from picture , but you will get 16 chunks, the bag weighs on average 2kg's.
Also keep the following in mind when using the chunks and reviewing the product based on price, a little goes a long a way. This information has come from a professional BBQ competitor: 1) Any meat would only absorb smoke through the first 45 mins to 1hr max. 2) That's on a slow cook at around 225 Fahrenheit pit temp. Grilling would reduce that window to around 10 to 15 mins. 3) I would use a fist sized lump of a stronger wood and same sized fruitwood to smoke a whole pork shoulder. So reduce the wood size to suit. 4) If it's grilling for 'food' and not competition style cuts, a few small pieces direct over hot coal lid down would be enough to smoke for a good 30-45 mins. So a pack of 16 chunks would do 8 cooks!
Also All our BBQ secrets from experts around the world included with each pack!