Best Slow Cooker Pork Sirloin Chops Recipes

WESTERN BBQ Smoking Chips are primarily used to add wood smoke flavor to food cooked on gas and charcoal grills or electric smokers. Unlike Mesquite, Oak wood is very mild and neutral and is a great all around wood for meat smoking. It’s great for adding a mellow smoke flavor to any entrée or side dish. The balanced flavor is distinctive but not overpowering and is good for sausages, beef, lamb, seafood and vegetables.

Enjoy the distinct post oak smoke flavor from Western Premium BBQ Products. Take your cookout to the next level with our Post Oak BBQ Cooking Chunks. They are made from real heat-treated post oak wood to deliver a robust flavor to every meal. Wood chunks are a great way to add texture to the taste of your next barbequed meal. The next time you’re thinking of making smoked meat for the family, add some Post Oak BBQ Cooking Chunks to the grilling process. Be the cookout hero your friends and family deserve. Our BBQ Cooking Chunks are easy to use, and they work on charcoal grills, open fires, and large smokers. To use our wood chunks for smoking in a charcoal grill, load your grill with lump charcoal. Light the charcoal using your preferred method; however, we would recommend you avoid using lighter fluid so your meat retains the natural post oak smoke flavor. Several minutes prior to cooking, add 3-5 dry post oak cooking chunks on a standard grill so they have time to smoke. Add your meat to the grill, close the lid, and smoke until you achieve that great post oak smoke flavor. Continue to add wood cooking chunks every 20-30 min. during your cooking process. Make sure to add more charcoal around every hour to keep your cooking chunks smoking. If you’re using wood chunks for smoking your meats on a gas or electric grill, place dry cooking chunks in a pyramid on top of a solid fire starter leaving an edge exposed. Light the fire starter. Let the cooking chunks burn for 15-20 min. with the lid and all vents open. If you desire a milder flavor, cook longer. Close the vents and lids, and wait for the flames to subside. Spread the cooking chunks evenly on the grill, and add your food. Close the lid and let the meat absorb that delicious post oak smoke flavor. If you’re using a smoker instead of the grill, follow the manufacturer’s instructions for smoking meat. Keep adding our post oak chunks throughout the smoking process until you’ve achieved the flavor you desire.

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Make your favorite smoked food indoors right on your kitchen counter with the Presto® Indoor Electric Smoker and slow cooker. Infuse authentic smokehouse flavor quickly and easily into meats, poultry, fish, seafood, and vegetables. The smoker also doubles as a slow cooker with a removable nonstick slow-cooking pot included. Soft-touch controls on the digital touchpad let you select cold smoke, hot smoke, or a combination of both, as well as modes for slow cooking and keep warm for ultimate versatility. Simply place a small amount of your favorite smoker wood chips in the charring cup. Use readily available wood chips including hickory, apple, pecan, oak, maple, bourbon, and mesquite. Smoke delicious ribs, beef brisket, turkey breast, salmon, pizza, cheese, eggs, salsa, nuts and more. Recipes included. Hot smoke is ideal for beef, pork, chicken, and seafood. Cold smoke works best for cheese and vegetables and does not cook the food. Combo mode infuses maximum smoky flavor then cooks the food, great for larger cuts of meat. A three-tiered rack with handles provides extra capacity and easy placement and removal of food. Digital timer with alarm counts down the remaining smoking/cooking times and automatically shuts smoker off at the end of cooking time. In the slow cook mode, it automatically switches to keep warm. Tempered glass cover with gasket seals the smoker to minimize odor, allowing it to be used indoors. Black stainless steel exterior, nonstick interior. Slow-cooking pot is dishwasher safe. Rack handles fold down for compact storage.

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