BBQ Cooking Chunks, Mesquite
570 cu in (9.34 cu dm)., 100% Natural., Premium BBQ products. Tangy & bold., For big, bold flavor, mesquite is what you need. Mesquite is popular in the Southern United States, especially Texas, where BBQ means beef. With its rich and distinct flavor, Mesquite word ideally pairs with brisket, steak, and other cuts of beef, but it also complements other meats such as pork and lamb. It can be used with lighter meats such as chicken but may be overpowering. Mix it with mild flavors like post oak to customize your blend. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Natural wood burns hotter than charcoal briquets, so be careful not to overcook. Heat Treated: All of our wood is heat treated to a minimum interior temperature of 71 degrees C for at least 75 minutes. Heat treatment eliminates pests nad prevents mold. For more information visit: www.westernbbqproducts.com/heat-treatment.html. 100% satisfaction guaranteed! W W Wood, Inc. distributes the world's finest smoking wood products. We stand behind our products with a complete money back guarantee. www.westernbbqproducts.com/heat-treatment.html., www.chunks.westernbbqproducts.com., www.woodinc.com., www.P65Warnings.ca.gov. Made in the USA.
Contains: California Proposition 65: This product contains wood dust. Inhalation of wood dust is known to the State of California to cause cancer. Burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke, and other combustion by-products, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.p65warnings.ca.gov. Use of this product and other solid fuels may be restricted at times by law. Please check 1-877-4NO-BURN or www.877noburn.org before burning.
How to Cook with Just Chunks: To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a solid fire starter. Stack dry cooking chunks in a pyramid on top of solid fire starter leaving an edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. How to Use with Charcoal: At Western, we recommend cooking the natural way by using lump charcoal instead of briquets and using a solid fire starter instead of fluid to avoid having any chemical influence your food. Light the charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks for every 20-30 minutes during the cooking process to infuse that great smoke flavor.