• Aromatic Hickory and Mesquite Wood Chunks are classics in smoking and barbecue. Their strong, rich flavors work well with beef and chicken.
• Cooking & Smoking chunks for Barbecue use in addition to or instead of Charcoal for a Natural Wood Smoke Flavor.
• Total Weight : 1/5 cubic foot. (5.60 litres)

Chimney Starter Method (Recommended)

• Remove the cooking grate from the grill.
• Place crumpled newspaper in the bottom of the starter and put in grill.
• Fill the top area of the chimney with wood chunks.  Do not fill above the level of the rim.
• Light the newspaper in the bottom.  Chunks will ignite.
• After most/all of the chunks are flaming, (about 15-20 mins), carefully pour the burning chunks away from you and into the grill.
• Caution: do not leave chimney unattended.  Do not place/pour chunks into the grill and allow chunks to become fully inflamed in the grill with vents and lid open for a couple of mins. 

Pyramid Method

• Remove the cooking grate from the grill. ile up chunks in a pyramid shape over two crumpled sheets of newspaper in the grill.  Light the newspaper at the base of the pyramid. 
• Chunks will ignite.
• Let it burn for 18 - 20 mins with lid and vents open.

Both Methods:

• Once chunks are buring in the grill, spread them out evenly across the grate.  Close vents and lid for one or two minutes to let flames subsides prior to cooking.  Re-open vents and cook with lid closed for strongest smoke flavour and to prevent flame-ups.  Control heat by adjusting vents.

SMOKING CHUNKS BURN HOTTER THAN CHARCOAL.  FOOD WILL COOK FASTER, SO WATCH CAREFULLY TO AVOID OVERCOOKING.

Watch this video on wood grilling by Chef Steven Raichlen :