Hickory and apple are 2 of the most popular flavour chips people like to cook with, however some people may find hickory alone is too strong, by adding the sweetness of apple you will create the perfect flavour balance whether you're grilling or smoking.
For grilling: To grill with wood chips, simply toss the unsoaked chips on the glowing charcoal or place in the smoker box or in a smoker pouch in your gas grill. They'll smoulder briefly, then catch fire, releasing the sort of light, delicate wood smoke flavour associated with Tuscan or Argentinian grilling. Use 2 to 4 handfuls of wood (1 to 2 cups) for 1-1/2 to 2 pounds meat.
For smoking: To smoke with our wood chips, first place in a bowl with water (or other liquid, like beer, wine, or apple cider) to cover, and soak for 1 hour. Drain well.
If working on a charcoal grill (and charcoal is the best fuel for smoking), set up your grill for indirect grilling. Toss a generous handful of soaked wood chips (about 3/4 cup) on each mound of coals. Cover the grill and adjust the vent holes to obtain the desired temperature.
If working in a smoker, toss 1 to 2 cups soaked wood chips on the coals or on the heating element.
If working on a gas grill, place 1 to 2 cups soaked wood chips in the smoker box (if your grill has one), or in a smoker pouch and place under the grate directly over one of the burners.
Please note wood chips are always quoted in litres and not by weight, this is due to moister content in wood, we do however work hard to ensure the chips are extremely dry.