Chunks burn more slowly than chips, and often a chunk or two about the size of an egg is all that is needed for a lot of food. Because they are a slow, steady sources of smoke, they are in many ways, the most desirable. When you use chunks, you can add one or two at the start of the cooking cycle and you don’t need to keep opening the unit and mess with the equilibrium in the cooking chamber’s atmosphere. Hickory smoking wood creates a sweet, yet strong bacon-flavour; the smoke can be pungent, but it adds a nice, strong flavour to just about all meat cuts, but it’s especially popular with pork and ribs The Hickory Smoking Wood Chunks 3kg is locally sourced, no chemicals. These hearty, all natural chips of real hickory wood add the distinct and zesty, mouth-watering flavor that makes you a hero in your own backyard.