Smoking Wood Chips – Hickory 700 gr

The classic American BBQ flavour

Hickory wood chips give dishes a full, powerful and robust smoky flavour. The fine chips are made from 100% pure hickory wood and contain no additives or treatments.

The wood is dried slowly and naturally for even and clean smoke production. Thanks to their small size, the chips ignite quickly and add a substantial layer of flavour even during shorter grilling sessions.

What does hickory smoking wood taste like?

Hickory is known as one of the classic smoking woods in American BBQ cuisine. Its smoke profile is powerful, savoury and slightly sweet, with enough intensity for substantial cuts of meat and bold spice blends.

The flavour is stronger than that of apple and olive wood. This makes hickory particularly suitable for dishes that can benefit from a distinct smoky flavour.

Which dishes pair well with Hickory wood chips?

Hickory's robust smoke pairs excellently with:

• Steaks and beef
• Hamburgers
• Spareribs
• Pulled pork
• Pork belly
• Chicken and other poultry
• Sausages and other BBQ classics
• Strong cheeses

Hickory pairs well with bold BBQ rubs, pepper, paprika, brown sugar, honey and dark sauces. Use the smoking wood a little more sparingly with delicate ingredients such as fish and light vegetables.

How to use Hickory wood chips

Sprinkle a small amount of chips directly onto the glowing charcoal. Using a gas barbecue or want to control the smoke production more precisely? Place the chips in a suitable smoker box instead.

Close the lid after adding the chips so the smoke can circulate around the food. Keep the vents partially open for clean combustion and thin, light-blue smoke.

Start with a small amount. Hickory has a powerful character and can overpower the flavour of the food if used excessively. During cooking, only add extra chips when you deliberately want to create a more intense smoky flavour.

Quick smoke for shorter grilling sessions

Thanks to their fine size, the chips produce smoke quickly. This makes them ideal for steaks, hamburgers, chicken, sausages and other dishes cooked at a relatively high temperature.

For spareribs, pulled pork and other long low & slow sessions