Weber 17004 Apple Wood Chips, 3-Pound

I enjoy using apple wood chips when I'm grilling/smoking pork or chicken. The smoke flavor is mild compared to woods like hickory or mesquite and the apple adds a hint of sweet flavor to the meat that compliments any barbecue sauce you might plan on slathering on. You can smell the sweetness as soon as you open the bag. Again, it's a rather mild flavor, but you can definitely taste it on whatever is in your grill. I would suggest starting with a small batch on your first attempt and add more if needed the next time to get that perfect flavor. As with any wood chips, you can easily overdo it and end up with food that is completely masked in a strong smoke flavor. I see some people saying they do not soak prior to grilling and some that do. 99% of the time, I soak my wood chips (at least 15 minutes) prior to grilling. This helps avoid a strong, burnt smokey flavor that may come from the dry chips being directly on the heat. It also allows the chips to smoke longer which is good, especially if you're slow smoking some ribs or a pork roast. I've done the chips both in a small tray and directly on the coals. It depends on how long I plan on smoking the meat. If I'm doing a batch of ribs that will take a few hours, I'm more inclined to put the chips in a small tray with some water and allow them to slowly heat up and smoke, whereas if I'm just trying to hit something with a quick batch of smoke for less than an hour I'll put the pre-soaked wood chips directly on the coals. If you are new to this, trial and error is a big part. Try new and different things until you get the perfect meal. Once you figure it out, stick with it and in no time you'll have people talking about how great your food is. I still keep a batch of hickory wood chips for when they're needed, but I would definitely recommend these apple wood chips to anybody looking to add a little sweetness to their next grilling or smoking experience.

I've been using this product for 6 years now. Here's what I've found. First off, I've also tried Cherry,pecan,hickory, & Mesquite. I favor the Apple. I've found that soaking about 30.min. or so in cool clean water yields the most flavor. Yes, I've tried without soaking and they burn too quick and flavor is slightly off (less). Soaking for 30.min. does get the outside of chips enough moisture to present the controlled burn to properly smoke. I have a Weber Summit 9 burner gas grill with a built-in Smoker box. I regularly smoke the following; Fish,Chicken,Pork,Corn,Zucchini, Shrimp, Clams, (Yes,Clams!). The only Red meat I'll smoke is Beef Burgers and never use the Apple, I prefer Hickory or Mesquite for that. If you care to know, I never cook as i smoke. I always smoke the food at hand ,RAW. I found that i get 2x the flavor if i lay food on the grill, raised a bit ,to be closer to the smoke. If you never smoked the meat,veg RAW, i highly advise it. You'll never go back! I let it smoke about 20 min or so,then cook. With this apple I've gotten my neighbor, who doesn't like fish or clams to try and like both. Love these Chips!! Go through 4 bags a season. Smoke on !!

I have usually bought my wood chips at Home Depot and other Big Box stores. But this was the best experience and pricing, as well as a great product. Weber gives you more in the bag than most brands ( 210 cu.in. vs. 180 cu. in.) It came packed in its original plastic bag and wrapped in a box by Amazon to my door step. Used my first load of apple ships today to smoke a tenderloin...and they were great chips, smoky and flavorful. Highly recommend.

Used these chips to smoke some pork this weekend and the taste was incredible. Two cups soaked in water were more than enough and for the most part the chips were a nice size and not filled with dust like some other chips I have purchased. Given how well they worked and the amount I used, I think this bag will last through many many sessions making the cost of smoking pretty much insignificant. I have not tried them on the grill yet where I like to toss some chips into the grill when cooking beef. For that I have been stuck on Mesquite but might try this type wood to see if it is even better.

The authors of The Barbecue Bible and also Virgil's Road Trip Barbecue... both advise that fruit wood will make both salmon and also long-term barbecue projects taste like heaven. Those authors are right. I have read that too much barbecue is carcenogenic. In rainy Seattle, there is next-to-no danger we will barbecue too much. Mother Nature might let us commence in May, and by the end of September, unless you have a shelter that is completely covered yet unwalled on all sides, it is unsafe or impossible to continue. When I used this on my salmon, which in the Pacific Northwest is almost as cheap as hamburger for most of the summer, my grown kids showed up to home as if they had time traveled. Put that salmon on the grill with fruit wood and why hello! This summer's Q was amazing, and I was surprised at how much of the bag--over half--is left. I also purchased apple wood and hickory, but for salmon, it's gotta be one of these fruit woods. Yummers! I still have enough to start me off next summer.

These wood chips worked well in our electric smoker. Maybe I don’t have the greatest taste buds and discernment of the subtle wood chips so I couldn’t really tell a difference between these and other wood chips. Smoke flavor was great though.

Effettivamente aromatizza la carne in modo molto delicato e tendente al dolciastro; a me personalmente piace molto. L'ho provato con carni rosse e bianche, si presta bene con tutto

Great for smoking chicken

These work really well in my smoker box. They burn pretty slow and infuse meat with a sweet smokey taste. I personally mix these with wood chips that release a more woody taste (like mesquite) to balance the sweetness of the pecan wood.

La legna da affumicare Weber è eccezionale per ottenere un'aroma ricco e autentico nei tuoi piatti. La qualità del legno è alta, con una buona quantità di fumi aromatici che arricchiscono ogni cottura. Facile da usare, si accende rapidamente e brucia in modo uniforme, garantendo una distribuzione costante del fumo. È perfetta per grigliate e affumicature, offrendo un sapore profondo e delizioso. Consiglio vivamente questo prodotto a chi cerca risultati di alta qualità e un’esperienza di affumicatura superiore.

Semplicemente la legna da affumicatura che incontra alla perfezione i miei gusti. Il sacchetto è molto pratico ed essendo forellato permette al legno di respirare anche quando il sacco è nuovo. Meravigliosamente consigliato a chiunque volesse provare l'affumicatura anche per la prima volta perchè si abbina con quasi tutto.