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Location: Boonville, Indiana
Ships to: US,
Item: 226130477756

All returns accepted:ReturnsNotAccepted
Unbranded:Unbranded
Type:Wood Chips
Wood:chunks, pellets, chips, shavings
Size:Medium
Color:PERSIMMON WOOD CHIPS
MPN:cherry wood chips
Country/Region of Manufacture:United States
We also sell other wood ships including:Cherry, Oak, Maple, Hickory, Pecan,
Handle Material:Wood
Item Weight:10 lbs
Cherry is an excellent wood for smoking:pork, lamb, beef, dark poultry like duck and other gamey meat.
For use with:Smoking Pouch for Grill Infuse smoke into grilled food

Persimmon Wood Chips (10 lbs)864 Cubic Inches12″ x 12″ x 6″ Box Made from Persimmon Trees on a Private Farm in Southern Indiana Persimmon wood chips are an exotic smoking wood, offer a medium piney smoke flavor and slightly sweetish taste. Suitable for smoking fish, chicken, beef, lamb, and vegetables. Even adds a special flavor to hard meat of wild birds (geese, ducks, partridges, etc.) Very light flavor. As opposed to pear, apple. or hickory that is really strong. All Natural and Chemical Free! Enhances the flavors of fish, poultry, pork and vegetables BONUSIncludes Smoking with Wood Chips Instructions Persimmon Wood Chips are an excellent choice for smokers. They are suitable for smoking products such as fish, chicken, beef, lamb, as well as pork and vegetables. Even fairly hard meat of wild birds (geese, ducks, partridges, etc.) becomes soft and juicy, acquiring a special flavor and slightly sweetish taste. Chips for smoking directly affect the taste, appearance and the quality of products depending on the kind of chips you use, its quality, moisture, the total cooking time, and the amount of smoke, as well as the temperature in the smoking apparatus. When smoking smoke that gives chips, deeply penetrates into the smoking products, all of them get impregnated with smoke and get its unique aroma and taste. Therefore, it is extremely important to choose the right type of chips for smoking. The best for this purpose is the fruit chips. Fruit chips, especially persimmon, contain more essential oils, so cooking is faster, chips are consumed less, it gives a lot of fragrant smoke, and does not give soot at all. The aroma is unmatched, very rich and pleasant. Moreover, you can smoke on fruit chips without any additives. Large and short, uniform smoldering tongues of flame form in the chips of large fractions, which form more decay than combustion, they do not reach the products to be prepared, the smokehouse has a lot of oxygen and thick clean smoke, the temperature rises gradually, and has no differences, which is very good for process of smoking. To make the dish really fragrant and tasty, you need to use a special chip for smoking. It is made of quality raw materials, which subsequently significantly affects the quality of the prepared dish. Chips are also used for additional flavoring when preparing kebab. Chips are added to the main coals, and the smoke formed during smolder gives the product a unique fruit flavor. Tips for using. Make your dish on the grill refined with the aroma of special chips for smoking! Before preparing the chips you need to pre-moisten! It is soaked in water, removed, allowed to drain excess water, slightly dried, spreading a thin layer on the fabric. The moisture content of chips for smoking should be within 50-65%. Too raw chips, above 75-80% moisture, cannot burn, or will turn off hardly flaming, or it will burn unevenly. Good smoking is obtained with slow chip smoldering, which does not have an open flame, when air is weak, and the temperature is kept within 220-300 ° С. If the temperature is lower and the moisture content of the chips is higher than the recommended values, the smoke can contain more soot, respectively, the coloring turns out to be darker, unattractive, and the taste and aroma change for the worse. 1. Take the smoke house, pour the chips with a thin layer from two to five centimeters. 2. We kindle chips. 3. We look forward to the appearance of smoke. 4. We put on the grate pre-prepared products. 5. Smoke till you see the appearance of a beautiful golden color. Works with all Grills!Perfect for all types of charcoal grills and smokers, these wood chips ignite quickly without the use of chemicals Smoke Your Way smoker wood chips can be used inside smoker boxes, on top of charcoal, and in a covered foil pan with poke holes away from direct flames. Any way you use them, they ignite quickly and burn evenly. Crowd-Pleaser For smoking and grilling infuse beef, poultry, fish, pork, and vegetables with a depth of flavor that you can’t find anywhere else. Soak First In order to get the most flavorful, robust smoke possible, soak these smoker chips in cold water for 30 minutes and drain prior to use.Never treated with chemicals, these wood chips ensure that your meat has a natural smoky flavor. Use them in gas, charcoal, and electric grills to make one-of-a-kind barbequed items that you won’t be able to resist! Makes a Great Gift for the Cook!****************************************************************************************************************************** Wood chips are a staple of any backyard cook. They provide that extra flavour and aroma that can’t be replicated by anything else. Whether you’re smoking meat, vegetables, or even nuts, wood chips will make your food taste better. You don’t need a smoker when using wood chips, a charcoal or gas grill will work just fine. It’s best to note each uses wood chips differently, don’t worry, we will cover them later on in the post. Choosing the correct kind of wood to go with the food you are cooking is important. We’ll discuss the different kinds of wood and what foods they pair well with. Then we’ll go over how to prepare your chips for smoking, as well as a few extra tips that will make sure you’re getting the most out of them When To Use Wood Chips For Food Smoking There are different ways to add a smoky woody flavour and using wood chips is just one of them. Others are logs and wood chunks. Wood chips are ideally used when cooking food that needs a short time to cook, such as fish, steak or chicken. This is because wood chips catch fire quickly and burn out fast. However, they don’t provide a heat source, you’ll need to use either a charcoal or gas grill for that. When it comes to woodchucks, they can burn for hours and are best for a long and slow cooking process. Logs last longer and are ideal for large cooking areas such as cooking pits or smokers, and you won’t need an extra source of heat. Choosing the Right Wood Chips for Food Smoking The first thing you should do is think about what type of meat, fish, vegetables etc that you are cooking and choose your wood accordingly. Each type has its own unique flavour profile which makes it suitable to use with different foods. You can try experimenting to find out which pairing works best for you! Here are some common wood chips used for smoking and some suggestions on how to pair them. 1. Mesquite Wood Chips Mesquite wood chips have the strongest smoke flavour. They are a classic choice when it comes to smoking meat. It’s a hardwood from an evergreen tree and has been used for barbecuing in Mexico since Aztec times, so you know it must be good! Works well with red meat, especially cuts that need long and slow cooking. 2. Apple Wood Chips Applewood chips are a great choice if you want something slightly sweeter. It’s ideal for cooking poultry, pork and fish dishes as it has a sweet, fruity flavour that enhances the taste of meat without overpowering it. 3. Hickory Wood Chips Hickory wood chips are a bit stronger than applewood, as well as being the most commonly used type of smoking chip. Link Western| Western Perfect BBQ Smoking Wood Chips Variety Pack – Bundle (3) – Most Popular Flavours – Apple, Hickory & Mesquite It’s perfect for beef and pork dishes. The medium-strong flavour is also ideal if you’re using spices or rubs with your meat because it will enhance them! 4. Pecan Wood Chips Pecan wood chips are milder than applewood and hickory. Pairs well with fish and poultry as well as vegetables such as aubergines, peppers and tomatoes. It’s also great for beef dishes like burgers or steak if you don’t want too strong of a flavour! 5. Maple Wood Chips Maple wood chips are mild with a sweet, nutty taste. They pair well with chicken and pork dishes, as it enhances their flavours without completely overpowering them. It also goes really nicely if you want to make something sweeter with a maple syrup glaze! 5. Oak Wood Chips Oak is a classic smoky choice for food smoking. It has a medium-strong smoky flavour. Best if you want to make something with strong flavours, like ribs or brisket, as it gives them that rustic taste! These wood chips are also great with pork and most vegetables. 6. Cherry Wood Chips Cherry wood chips have a great fruity flavour that works well with poultry. They are a good match for poultry and fish dishes, especially if you want to add a little sweetness. If you like cherry desserts, then this is the wood chip that will make them taste even better! Is Soaking Wood Chips is Necessary? Not Exactly… Wood chips are an important part of the smoking process, but not every type should be soaked in water before being used. The only time you’ll want to soak wood chips is if you’re smoking meat that takes a long time, like beef or pork ribs. When soaking the wood chips, the first thing you want to do is pour warm water over them and leave them in overnight so that they can absorb some moisture. This will stop them from burning too quickly, as the water helps to regulate their temperature. It is said that soaking your wood chips in apple juice or vinegar gives them more flavour, but you don’t have to if you want a neutral taste! How Long Should You Soak Your Wood Chips There is a lot of debate about how long you need to soak your wood chips, but it really depends on the type of smoker that you have and how long you intend to smoke the meat. For instance, if you are smoking a steak, you only need to soak your wood chips for around 30 minutes because the meat also cooks fast. If you are smoking for a longer period of time, then it is best to soak them overnight before adding them to the grill or smoker, as they will burn out slowly. If using a gas grill then soaking wood chips is not necessary as they will be able to burn without any issues with the use of a smoker box. However, if using them with charcoal or other types of grills, then soaked wood chips are recommended for longer smoking sessions. How to Use Wood Chips On a Gas GrillWhat you’ll need: Wood chips A smoker box for your gas grill or Aluminium foil If you want to add wood chips when cooking with a gas grill, then the easiest way is through using a smoker box. If your barbecue doesn’t come supplied with one, and it’s not in any of the accessories that you already own, then they are very affordable and can be found online like the BBQ Smoker Box(add link). All you need to do is place your wood chips inside the box and then light them on fire. When they’re burning, simply close the lid of the smoker box so that all the smoke gets trapped in there! This means that it can infuse with whatever meat or vegetables you are cooking while also releasing some smoky flavour into the air. In case you don’t have a smoker, you can use aluminium foil. To go about it: Place a handful of chips in the centre of two pieces of foil. To keep the chips from falling out, wrap the pouch tightly and neatly as if it were a birthday present. Poke holes all over the place to let some air in and smoke escape. Place the bag on the fire, much like you would with a smoker box. Instead of burning the chips and reducing them to ash, the foil will prevent oxygen, turning the wood into charcoal and producing the most smoke. How to Use Wood Chips on a Charcoal Grill What you’ll need: Wood chips Charcoal A metal container to place the wood chips or aluminium foil pouch First, you need to build a charcoal fire as normal. There are two a few ways of using wood chips with a charcoal grill Fast Cooking Foods Once you have a bed of hot, white-grey coals, scatter your soaked wood chips over the top and wait until they start producing smoke before closing the lid. Make sure they are not too close then it will create flare-ups that can burn your meat! Note that the wood chips should produce mild smoke rather than catching fire and billowing dense white smoke with an unpleasant flavour. There is too much air movement if this happens. Close the lid and double-check that your vents are adjusted correctly. 2. Slow Cooking Foods Use indirect heat to cook meat slowly, such as ribs or roasts, by placing the charcoal on one side and the wood chip bag on top. You can also use aluminium foil for this step as well by making an aluminium pouch with the wood chips inside of it, poking some holes to allow airflow. Place it on top of your coals or grill bars just like you would a smoker box and wait until they start producing smoke before closing the lid. When is the best time to add wood chips? The best time to add the wood chips so as to get the right amount of flavour is during the last few minutes of cooking, or even for just a couple of minutes before removing your food from the grill. That’s why you soak the wood chips to delay the burn rate. For longer cooks where you want more smoky flavours added it’s best to add the wood chips after the first hour of cooking. How Often Do You Change Wood Chips In A Smoker Remember, wood chips do not add any cooking to the food. When choosing when to add more wood chips it is best we consider these three things: The type of food you are cooking A lot of smoke may make the meat taste bitter, and it might even make it unpleasant. A little control is sometimes necessary. If you’re smoking fish or little pieces of chicken, you’ll only need a few wood chips to get started, then you won’t need to add any more because the meat cuts are so small, they cook rapidly (before the original wood chips have finished smoking) and don’t require as much smoke. Some other meats, like lamb, absorb smoke much more readily than others and can easily become over smoked. So, while a Lamb joint may be cooked for 6 to 8 hours, you should only smoke it for the first hour so that it absorbs the most delicate tastes and doesn’t finish up tasting like an old ashtray. 2. What’s your preferred level of smokiness? Some people like the smoky taste to be more subtle and others want it so strong you can smell it way before your guests even walk through the door. So, if you know how much smoke is enough for your family or friends’ tastes, add a little less than that amount of wood chips at first and then add another half-handful every hour after that. When you’re just starting out, it’s always best to stick with lighter smoke across the board so everyone gets used to how smoky food should taste and they don’t turn their noses up at your efforts! 3. Model of Your Smoker Some models have big wood chip trays while others are smaller. So it all depends on the size of your chip tray and the number of wood chips it can carry. There is no need to worry your smoker’s handbook will give you an idea of how long it will take before you can add more wood chips. It is important to note that there is no need to add any more chips past 4-6 hours. The reason for this is that after the first few hours when the temperature of the meat is high and over 63 Celsius (145 degrees Fahrenheit), the smoke won’t stick to the meat. Tips on using wood chips Always make sure to close the lid so that the amount of oxygen will reduce so that the wood chips will smoke instead of burning. To get a good smoke flavour, do not add too much at one time. Make sure to check on your food from time to time, so you will know when it is ready for more smoky flavours. How to store your wood chips When you buy a bag of wood chips, it is best that you use them within two weeks or else they will start going stale. You can put the leftover in plastic zip bags and freeze until needed again. There’s no need to thaw if using straight from the freezer which means it won’t be necessary to soak them if using the same day. If you need to thaw, it’s best that overnight is enough time. More information about wood suitable for smoking ALDER – Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds. ALMOND – A sweet smoke flavor, light ash. Good with all meats. APPLE – Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork. ASH – Fast burner, light but distinctive flavor. Good with fish and red meats. BIRCH – Medium-hard wood with a flavor similar to maple. Good with pork and poultry. CHERRY – Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor. COTTONWOOD – It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don’t use green cottonwood for smoking. CRABAPPLE – Similar to apple wood. GRAPEVINES – Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb. HICKORY – Most commonly used wood for smoking–the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef. LILAC – Very light, subtle with a hint of floral. Good with seafood and lamb. MAPLE – Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds. MESQUITE – Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods. MULBERRY – The smell is sweet and reminds one of apple. OAK – Heavy smoke flavor–the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game. ORANGE, LEMON and GRAPEFRUIT – Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry. PEAR – A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork. PECAN – Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood. SWEET FRUIT WOODS – APRICOT, PLUM, PEACH, NECTARINE – Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory. WALNUT – ENGLISH and BLACK – Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.

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