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Advice from Seasoned Barbequers is as follows;
Soak your IWB smoking chips for 30 mins in a bowl of water.
Water should just cover the chips.
Use 30 mins before end of cooking time.
For charcoal barbeques, add once white ash has formed on charcoal and keep
chips/chunks from burning /catching on fire by sprtizing them with water occassionally.
A misting/water bottle for plants is perfect. Keep plastic away from heat.
The resulting steam and aroma permeates the bbq and helps moisten food and permeates food with
For gas grills, use a propritary smoker box or make a container from aliminium