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Hickory is a hardwood that is excellent for long meat smoking, especially pork belly and ribs. It has a strong aroma. The chips are a coarse fraction, so they will smoulder and smoke for longer. To use these chips, soak them in water for about 30 minutes before use. You can also soak them in beer, bourbon, apple or pineapple juice, or wine. When everything is ready for smoking, place the chips on the embers or charcoal. Once the chips start to smoke, put the food on the grill and close the lid. Remember to keep the lid closed as much as possible to absorb as much flavour as possible. 3 litre pack - 0.9 kg
