Weber Hickory Wood Smoker Chips 1.5lb 17624

(Weber 17624)
Weber Hickory Wood Smoker Chips 1.5lb 17624

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Weber Hickory Wood Smoker Chips 1.5lb 17624

Hickory chips deliver a sharp, heavy bacon-like smoke flavour. They are perfect for smoking beef, pork and venison. Supplied in re-sealable 0.7kg (1.5lb) bag.
  • Part Number: 17624
  • Barcode: 077924039522
  • Shipping Weight (kg): 2
  • Catagory: Weber > Accessory > Smoking > Weber Hickory Wood Smoker Chips 1.5lb 17624
  • Price Each: £ 4.49
Read the Weber Hickory Wood Smoker Chips 1.5lb 17624 Reviews (Overall Rating: 10 out of 10)

Excellent  -  This was my first attempt at smoking brisket and it was a huge success. I soaked a handful of the Hickory in water for half an hour and added it to the coals when I started cooking Four hours later the meat had a delicate smoked flavour that was a hit with all my guests.
(14/07/2015) F Wallace - Norfolk
"Layered Smoked Salmon"

2 red peppers, large
3 salmon fillets, skin on
200g smoked pancetta
2 tbsp clear honey
Hickory wood chips, soaked for 20 minutes


Blacken the peppers, either over a chimney starter or directly on the flavourizer bars.
Place the pepper into a resealable bag and allow to sweat for 10 minutes.
Place the pancetta on a stainless tray and grill over direct heat for 5 minutes. Remove from the tray and allow to cool.
Peel the blackened skin off the pepper and slice into strips the same size as the salmon fillet.
Brush the salmon fillets with honey and place the pepper on top.
Finely chop the crispy pancetta and sprinkle on top of each salmon fillet.
Using the roasting method and a handful of hickory chips added to the coals, smoke for 10 – 15 minutes. If using a gas barbecue, pierce the base of a drip pan, add the Hickory Chips and place over direct heat.
Serve with a garnish of salad leaves on the side.