Hickory Smoking Chips

Description

Hickory Smoking Chips provides has a relatively strong-flavor wood, more intense than alder and fruit woods like cherry wood and apple wood. Hickory does provide a milder profile than mesquite wood. These Hickory wood chips have been hand-selected, graded, and fully seasoned to ensure you get the most flavorful product possible. You should also get an even, consistent burn all things considered.

Pitmasters like hickory wood because it adds a dark color to smoked meats. Hickory has a stronger flavor than oak and the two woods are often used in combination, since they burn similarly. The popularity of hickory-smoked bacon means that hickory wood smoke’s unique flavor—sweet like maple wood, pungent like mesquite—is closely associated with the richness of bacon. Hickory is used to in smoking, grilling, barbecuing meats predominantly in the Midwest and the South of the United States.

Hickory smoked food has a bold flavor that brings sweet and savory together and that compliments a wide variety of meats. Many people compare it to a combination of maple and mesquite. It’s sweet like maple yet still offers the distinct Smokey flavor that so many people love. But what exactly does “hickory smoked” mean, and how to cook food using this otherwise popular method?

Usage:

Hickory smoking is typically done when you cook food low and slow, giving large pieces of meat time to break down, stay juicy, and be extra tender. But you can also add great hickory flavor when grilling food at high temperatures for shorter amounts of time.

Pork, such as pork loin and pork shoulder (used for pulled pork), pairs particularly well with the sweetness of hickory. Hickory can also be used to smoke salmon, or to add smoky flavor to cheeses and nuts. Hickory Smoking Chips also pair well with beef.

There are obviously many types of wood you can smoke or grill food over, but hickory is a very popular choice because of its bold flavors and unique properties.

“Life’s Good When You’re Cookin Wit’ Gus”