Chunks:

• Build your fire with Duncan’s Chunks, using 1/3 less than you would with charcoal.

Chips:

• Begin soaking two to three cups of chips in water. Start charcoal
• After chips are fully soaked (about 30 minutes), remove chips from water and drain excess.
• When briquets are ashed over, spread chips evenly over briquets and start barbecuing. Chips will smoke for approx. 15 min. (For non-charcoal outdoor grills or smokers: place drained chips directly on ceramic or lava coals, 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 results use with charcoal.