Camerons All Natural Extra Fine Maple BBQ Wood Chips for Smokers (5 Quart, 4.731L) - Kiln Dried Wood Sawdust Shavings for Cocktail Smoking Guns, Stovetop Smokers, Smoke Boxes - Barbecue Grilling Gifts

Perfect

If you want this for a smoky old-fashioned, I would recommend getting something else

I loved the smoked chicken. This was my first experience smoking something except 20 years ago the outdoors smoker didn’t work very well and had to grill the spareribs the rest of the way. I also bought my son one for Christmas while he was in Kuwait to have a small smoker inside. So the smoker wasn’t opened on til now. He has a huge green egg smoker and said he would return The stovetop smoker. He wanted to “keep the smoke outside.” Well after I smoked my chicken, I sent him pictures of how sealed the pan was and no leaking smoke. I told him the chicken was really full of smoked flavor in a super quick time and only used 1 1/2 tablespoons of wood chips. He was impressed. So he decided to keep it. So if you want the best smoked foods and are using a stovetop smoker, use these chips! Best flavor ever...I used Hickory smoked chips!!

Great for providing mild smoke flavor to meats and especially fish. Best way to get introduced to smoke flavor as it's not too overpowering on meats. Lit up right away the first time I used it, but by the second or third time it took more effort to light....I think this is due to it's storage as the sawdust picks up moisture once it's opened and it's humid outside. I've been reading that people will microwave some of their sawdust to help dry it out and that should help. So will stick with it, but other than that it's a great product and you will get lots of material for firing out of a bucket.ps, this saw dust can be combined with pellets as well as an option to help start the smoking process. The pellets burn a little hotter (given other factors as well such as quantity/density of pellets, type of smoke generator, etc.) so you will have to watch your smoking temp if you're trying to apply a "cold" smoking technique.

I have one of the outdoor electric smokers that can do a couple of large turkeys, Boston Butts, or a bunch of baby-backs, etc., and these very fine chips (yeah I would definitely call the material "sawdust-like") are great. The smoker I have, requires that I add material every hour and a half to two hours while smoking because of the size of the loader for the chip box, but I find that to be the case regardless of the chip size I use. I have used chips by a different vendor who's chip size was one to two inchs, and, in fact, I had to load that product more frequently because it burned faster because more air got to the wood surfaces. This material packs more densely and IMHO generates more smoke and lasts longer, as a result. The 5-quart bucket also lasts a good long while. Since I find apple wood the best for ribs and butts (the pig's, not mine), I tend to use a lot and am on my third order of this product.I also have Cameron's products in pecan and hickory for my red meats and poultry. Whichever of these products you buy, just save some for me...

We like it and are using it in our smoker!

Burns evenly & thoroughly.

Good product

i have a Masterbuilt 30-inch Digital Electric Smoker.i was making a sausage.The flavour- it was exactly what i was looking for.Extra fine grade-that's what i really needed.Very good and useful product.Definitely i recommend it

fair Price compared to others. Chips are dry but still contain Flavor