Walnut hickory smoking wood pastilles from Best Charcoal are pressed discs made from two robust types of wood. Hickory is the classic wood of American barbecue: full, hearty and recognisable. Walnut lays a nutty, slightly darker tone over that. Together they give the most powerful smoke in this range, meant for meat that gets hours of cooking time.
When to choose walnut hickory smoking pastilles
For pulled pork, spare ribs, brisket and thick cuts of beef. That meat has enough flavour and fat of its own to carry heavy smoke, and after hours of cooking the aroma reaches right into the core. On fish, chicken or vegetables, this combination quickly becomes too dominant and can turn bitter.
- Full, hearty smoke with a nutty edge
- Great with pulled pork, ribs, brisket and beef
- Pressed wood that releases its smoke gradually
- Straight between the glowing coals, no soaking needed
- 1 kg bag, enough for a run of sessions
How to use them on the kamado
Light your coals and wait until the white starter smoke has gone. Place two or three pieces between the coals for a short session. Cooking low and slow for a long time? Spread a handful through the charcoal so they catch one by one as the fire works its way through the basket.
Storage
Keep dry and closed. Damp wood produces thick grey smoke that deposits soot on your meat; you're after the thin, almost blue smoke.
Want something lighter? Check the other smoking pastilles or smoking wood chips for short sessions. The full range is under smoking wood.
