Add another layer of flavour to charcoal cooking with smoking wood. Woodchips provide a shorter release of smoke, while larger chunks suit longer cooks and substantial joints.
Choose a wood variety for the character you want and start with a modest quantity while you learn your preferences. Each variety is sold separately, so check the selected option and pack size.
Cooking planks offer another approach, providing a timber surface for dishes such as fish or seafood. Charcoal remains a separate fuel choice for the EGG.
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