Description
Meat that has been smoked with Applewood Smoking Chips has a mild flavor that is sweet and somewhat fruity. Because of this mild flavor, meat that is grilled with apple wood can take some time to attain full flavor. Meat that has been prepared with this wood variety is truly “slow and low” style of BBQ. Depending on who you ask, apple wood is mixed with Oak or Hickory to add an additional ‘Smokey’ flavor.
These apple smoking chips bring something new to the grill and to your menu, giving your foods a delicate and sweet flavor and aroma, they won’t get any other way. Apple smoking chips are best suited for use with chicken, ribs, pork, fish, and vegetables. Use them in smokers or on the grill and make one-of-a-kind barbequed items that your friends and customers won’t be able to resist! Preparation is easy. Soak two handfuls of wood chips in water for 15 minutes. Remove cooking grid from the smoker. Stack charcoal in pyramid and light. When charcoal has ashed over, drain chips and scatter them over hot coals. Chips will begin to smoke immediately if the coal is lit. Replace the cooking grid and start grilling.
Usage:
Some people find that Applewood smoked bacon has a sweeter, more delicate flavor, while others prefer the more intense, smoky flavor of hickory smoked bacon. Ultimately, it all comes down to what you like best. When it comes to smoking bacon, Applewood Smoking Chips is a better choice than Hickory wood for my taste buds. Applewood Smoked Bacon is made from hand-selected pork belly that is hand-trimmed, cured, and marinated in a dark maple syrup brine for 10 days before being smoked for hours over sweet real Applewood embers for a rich flavor with a subtle cider finish.
Most who like pulled pork, ham, or pork ribs also use Applewood during the smoking process.
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