I got these in store at Chadstone, online can get free shipping for orders over $99.
Online it says the Outdoor category section is 20% off due to "Australia Day Savings!"
Online URL = http://www.williams-sonoma.com.au/flavor-grill-smoking-chips
Hickory Smoking Woodchips 2.36L - $8 + $14.95 Delivery @ Williams Sonoma (20% off)
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Lslime on 24/01/2016 - 07:53 williams-sonoma.com.au (146 clicks)
Last edited 24/01/2016 - 11:55 by 1 other user
Last edited 24/01/2016 - 11:55 by 1 other user
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How about if the woodchips cost 14.95 and they charge 8 bucks shipping - better deal?
I have no idea how comparable this is to 2.36 litres, but Bunnings have 750g for the same price.
http://www.bunnings.com.au/samba-750g-hickory-smoking-chips_…
I've used them a few times, have to soak them before use and then remember to actually use them.
Edit: I've just looked at the bag and it looks like it'd easily hold the contents of a 2L bottle plus a bit more so could be around the same size as the OP.
yes, the quantity would be around the same. Could possibly be the same product in different packaging.
Could you just throw them into a coal fire bbq while cooking? Will there be enough flavour infusion?
Hmm hickory smoked ribs
From the back of the Bunnings pack:
For Charcoal Barbeque Grills - Spread chips over hot coals or place metal container with chips directly on hot charcoal. (You first soak them for 25 mins in water, wine or whatever liquid you'd like to try and infuse).
Further on it does say you can spread them directly on hot coals either soaked or dry, but using dry means they'll of course burn faster and may catch fire. Wet wood smoulders a lot more.
needs to be I closed or the smoke escapes….. so Weber or pit style ( those big things they use in the USA for slow cooked smoker bbq they have at Bunnings now) bbq ideal…..
have tried just on my normal gas bbq, you can get trays for wood chips, and close the lid , seems to work if you have a thick enough cut of meat to allow the wood chips to get hot and smoke.
another option is buy liquid smoke and brush a small amount before frying or grilling on a std bbq….. works best if you don't have a Weber or pit bbq or you want that smoke favour while cooking indoor eg live in a flat or don't have bbq.
I'd prefer if wood chips were sold by weight not volume as it depends on the size of the chips how much you get…..like the butchers that sell trays of meat at $10 and if you ask how much they weigh they won't tell you so you can't compare to the butcher that sells by weight.
based on the woodchips I have and what I paid at bbq galore and Bunnings it's a good price if you were at chadstone shopping anyway.
Could you just throw them into a coal fire bbq while cooking? Will there be enough flavour infusion?
Are you talking about grilling or indirect? If you're grilling over coals I wouldn't bother with chips, you'll already be getting a much better flavour than you would with gas and too much smoke will ruin the flavour.
Hickory smoked ribs are amazing but they need to be done slowly on a low, indirect heat. 5-7 hours depending on the bbq temp and thickness of meat.
Chunks are better than chips for generating smoke. The idea is to have a light whisp of smoke for most of the cook rather a big plume for a short period and that's easier to achieve with chunks.
If you've never tried smoking meat before be prepared for some average meals before you get it right but it's worth it in the end. A second hand Weber kettle is a cheap, easy place to start. There are plenty of great bbq forums out there with plenty of info to get you started. Look up the snake method to get ~7hr of heat and smoke without touching the coals.
Stay away from "liquid smoke".
Good luck, it's a great way to cook.
Thanks for the tips. The American bbq tv shows on the new sbs channel has inspired me to experiment with bbq cooking with wood and coals. The Americans are hardcore bbq'ers. Cooking with chunks of 2-5kg of meat and massive ovens/spits
Heat Beads (never use self igniting) will give practically the same results but much easier to maintain consistent low temps. Charcoal is better for grilling.
Get a wireless thermometer and always go off internal temp not time for larger cuts. Pork neck always works well. A ~3kg piece takes 12-16hr at around 110°C for me in a water smoker.
Note that the 10% off for signing up to the newsletter is only for full priced items - it won't apply to sale stock.
have amended post
URL for the product page, sorry first ever post on OzBargain- http://www.williams-sonoma.com.au/flavor-grill-smoking-chips
Are these better than Smith's chips?
less air in the packaging for a start
Thanks, might grab a pack to have whilst watching the tennis tonight.
Where is the link.
$14.95 shipping to Brisbane kills it