Royal Oak Smoking Chips

Royal Oak Smoking Chips

Use wood chunks if you’re going to be smoking for a longer period of time. Wood chunks take longer to ignite, so they do not burn out as quickly – lasting an hour in a grill or hours in a smoker before burning out. They’re best used with larger pieces of meat that need to cook long and slow, such as ribs, whole chickens or Boston butts.

Royal Oak puts out a great line of chips or lumps for all of the different smoking you do.