Use instead of charcoal or add to charcoal to enhance flavor.
Chunks are ready for grilling in as little as 12 minutes.
Burns hotter and cleaner than briquettes.
Adds a strong mesquite smoke flavor to beef, pork, poultry, seafood and vegetables.
0.75 cubic foot.
Build your fire with wood chunks, using 1/3 less than you would with charcoal.
Start the same way you would using starter fluid or chimney (follow the chimney starter's instructions).
To light without fluid, pyramid wood chunks over two crumpled sheets of newspaper.
Let burn for 12 - 14 minutes (for milder flavor allow 8 - 10 additional minutes) with lid and all vents open.
All wood should be ignited and still flaming.
Close vents and lid. Wait one minute for flames to subside. Reopen vents, place food on grill and cook with lid closed for the most flavor and to prevent flaming.
Yes, you must start cooking sooner than with charcoal to get the best of that real wood smoked flavor.
Control heat by adjusting vents. Wood chunks burn hotter than charcoal, so don't overcook.