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160 cu in. For great smokehouse flavor, add Kingsford Wood Chips to your barbeque grill or smoker. Whether you are grilling meat, fish or vegetables, wood chips give any food an authentic and delicious smoked taste. Made in the USA.
1. Begin soaking two to three cups of chips in water. Start charcoal fire. 2. After chips are fully soaked (about 30 minutes), remove chips from water and drain excess. 3. When briquets are ashed over, spread chips evenly over briquets and start barbecuing. Chips will smoke for approximately 15 minutes. (For non-charcoal outdoor grills or smokers: place drained chips directly on ceramic or lava coal, or place chips in a small aluminum pan.) Other Tips: To allow smoke flavor to penetrate food fully, cover the grill while cooking. If flare-ups occur, sprinkle with water. For smokers and long-cooking foods (such as chicken), add more drained chips every half hour for desired flavor. For heavier smoke flavor, use additional chips. Chips not recommended for indoor use. for best result, use with charcoal.
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