Weber Wood Chunks Hickory 1.5kg
Weber
Delivery information
Click and Collect: Please allow up to 24 hours for us to pick and process your order. As soon as we have picked your order we will phone you and arrange a time to collect it.
An Post (Seeds Only) €4.00
A postal fee of €4.00 applies for any seed order. It does not apply to bulbs or seed potatoes or large boxes of wildflower seeds.
Nationwide Shipping Max Weight 27kg (including Northern Ireland) €9.00
This offer applies to most of our products online such as Christmas, plants, gardening, aquatic and pet products. Live Plant delivery charges are not calculated on weight but the space required per package to ensure safe delivery, so delivery charges may vary as some plants require more space than others when packed. In this instance, a member of our team will contact you. Our courier company delivers Monday to Friday and not weekends.
Pallet Delivery For Dublin and Parts of Kildare €25.00
If you have ordered compost, furniture that we stock here in Newlands, BBQ or if your order is overweight or bulky, we will personally deliver to Dublin and parts of Co. Kildare or 25Km radius from where we are based.
Pallet Delivery Nationwide €59
(For counties outside of Dublin & Kildare) If your order is overweight or bulky or fragile and your shipping address is not based in Dublin or Kildare then we will ship your order by pallet.
- Apple: Mild flavour perfect for fish.
- Cherry: Slightly sweet fruity smoke flavour perfect for poultry, game or pork.
- Hickory: Smokey bacon-like flavour goes well with pork, beef, wild game, cheeses.
- Mesquite: Sweeter, more delecate flavour than hickory. Tends to burn hot, so use carefully. Suitable for most meats, especially beef, most vegetables.
How to use
Start by soaking wood chunks in water for at least one hour. Shake all excess water off woods before adding them to your fire or smoker box. Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Simply cut off the fat before serving. (Note: Consider cooking your menu up to two days before serving. The smoke flavor becomes richer after a day or two in the refrigerator. That's why smoked foods make great leftovers.)
