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Hardwood hickory is a species found in abundance around the world. It is a hardwood and is fantastic for long smoking meats, especially pork and bacon. The bold flavour produced by the smoke from hickory wood chips is bold and often associated with southern barbecue.
Soak the hickory wood chips in water for at least 30 minutes before you're ready to smoke. You don't have to use only water. Other liquid pairings work well with Hickory such as beer, bourbon, ginger ale, Coke, apple juice, pineapple juice, and even a cabernet sauvignon.
Remove the wood chips from the liquid and place them in the Napoleon Smoking Tube, then directly onto the cooking plates of your gas grill, onto your burning charcoal in the Apollo® 3-in-1 Charcoal Grill and Water Smoker, or into the built-in smoking tray in the Napoleon Prestige PRO Series PRO665 grill.
Once the hickory wood chips begin to smoke, place the food you are adding flavour to on the grill. Keep the lid closed while you smoke to get the most out of your hickory chips.
