Soak in water for 30-60 minutes prior to use.
Drain water and spread onto hot charcoal, wrap in tinfoil or use a smoke box
For serious smoke!
Hickory delivers a sharp, heavy and almost bacon like smoke flavour which is excellent for beef, pork and venison.
When you smoke a piece of meat, the key is to smoke slowly in order for the meat to absorb the flavour of the smoke.
Soak in water for 30-60 minutes prior to use.
Drain water and spread onto hot charcoal, wrap in tinfoil or use a smoke box
