The hickory smoking chips from Grill Fanatics give the flavour American barbecue is known for: full, hearty and with a bacon-like undertone. Hickory has a firm character and holds its own well alongside a spicy rub or a sweet sauce. Chips are small, so they come up to temperature quickly and start smoking almost immediately, which is handy when you don't have hours to spare. The bag contains 500 grams.
What to choose hickory smoking chips for
Pork is the classic partner. Spare ribs, pulled pork and pork belly take this aroma perfectly, and it also works excellently with beef and smoked beans.
- Powerful smoke that doesn't fade under a bold rub
- Classic with spare ribs, pulled pork, pork belly and brisket
- Fast smoke development, so also suitable for short sessions
- Usable on kamados, kettle barbecues and smokers
- 500 gram bag, easy to dose by the handful
How to use them
Wait until your charcoal glows evenly and the first sharp smoke has cleared. Then scatter a small handful of chips over the coals and close the lid straight away. For long sessions, top up every half hour, or choose larger blocks of wood that burn for hours.
Dosing matters with hickory
Of all the common wood types, hickory is one of the most powerful. Too many chips at once produces a bitter, sooty flavour you can't take back out later. Start small and only add more if the result is too mild for you.
Check the other flavours in the smoking wood chips category, choose smoking wood chunks for long sessions, or browse the full range of smoking wood.
