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Pros & Cons
Pros
Perfect size chips for my makeshift cold *. Great with pork ribs and pork chops. This for sure is a keeper!
A “subscribe and save’ staple for 3 seasons out of the year. The quality of the product is excellent.
Love cherry mixed with apple and oak. Good quality cherry wood. Nice taste without being overwhelming.
Cons
Food prepared with the chips tasted like a damp basement smell. One soaked in water and other dry. Not the 2lbs advertised. Might have been a fluke.
Highlights
Quality
Easy to use and smelledtasted good with the stuff i smoked
Good burn nice smoke meat came out wonderful
We soak them for an hour put them in an aluminum pan put the filled pan on an end burner light that burner put the meat on the ... Read More
These types have by definition a tight grain that doesnt absorb water
Price
These are inexpensive and will buy more
Made an amazing tri tip cant beat the price
Will buy again if they are cheaper than our local butcher shop sells mesquite chips 2
However i do a lot of smoking and can not afford these in small quantities
Competitiveness
Still considering these are oklahoma joes brand chips the price difference is reasonable and these are well worth it
I had tried another brand of apple wood chips and it was no where close in flavor as oklahoma joes
Overview
- How are reviewers describing this item?
great, good, nice and tried. - Our engine has profiled the reviewer patterns and has determined that there is minimal deception involved.
- Our engine has discovered that over 90% high quality reviews are present.
- This product had a total of 2,957 reviews as of our last analysis date on Apr 24 2024.
Helpful InsightsBETA
Posted by a reviewer on Amazon
Other wood chips don’t come close
Posted by a reviewer on Amazon
All your doing is delaying the smoking procedure and fluctuating your cook temps which in turn will dry out or over cook your meat
Posted by a reviewer on Amazon
You want smoke from the start and only for about the first 12 hrs anyway depending on what your smoking
Posted by a reviewer on Amazon
As the meat starts to cook it can only absorb so much smoke before the fibers tighten up a bark forms and stops absorbing
Posted by a reviewer on Amazon
You see the only woods you use for smoking are hardwoods like hickory or fruit wood like cherry and nut woods including pecan
Posted by a reviewer on Amazon
These types have by definition a tight grain that doesnt absorb water
Posted by a reviewer on Amazon
The smoke point of wood chips and chunks is lower than the combustion temperature
Posted by a reviewer on Amazon
We soak them for an hour put them in an aluminum pan put the filled pan on an end burner light that burner put the meat on the unlit parts of the grill close the lid and wait the appropriate amount of time
Review Count History
Price History
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