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
Achieve a double smoke flavour hit with the whisky infused oak wood chips. The aromatic whisky chips are a great way of flavouring red meat such as ribs, brisket & 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
