Cooking with chunks. to retain natural flavor, we recomment building your fire without lighter fluid. instead, use solid fire starter. stack dry cooking chunks in a pyramid on top of solid fire leaving an edge exposed. then light the fire starter. let the chunks burn for approximately 15 to 20 minutes with lid and all vents open. for a milder flavor, allow additional time for the wood to cook down. close the vents and lid. wait about one minute for flames to subside, then open the lid and spread chunks evenly. place food on the grill and close the lid. cooking with lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. use with kingsford charcoal: light the kingsford charcoal using your preferred method. several minutes prior to cooking, add 3-5 dry chunks on a standard grill. add more for large smokers. continue to add chunks every 20-30 minutes during the process to infuse greater smoke flavor.wood chunks burn hotter than charcoal. take care not to overcook your food. caution: this is a natural product and can throw off sparks. use only in a safe place. for outdoor use only. never barbecue in an enclosed area. carbon monoxide can accumulate and be hazardous to your health. keep away from children and pets. never add lighter fluid to hot coals. open vents to ensure proper ventilation (control heat by adjusting vents). allow coals to burn out completely and let the ashes cool before disposing of them. this product contains wood dust. inhalation of wood dust is known to the state of california to cause cancer. burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke, and other combustion by-products, which are known to the state of california to cause cancer, birth defects or other reproductive harm, and/or other adverse health effects

Cooking with chunks. to retain natural flavor, we recomment building your fire without lighter fluid. instead, use solid fire starter. stack dry cooking chunks in a pyramid on top of solid fire leaving an edge exposed. then light the fire starter. let the chunks burn for approximately 15 to 20 minutes with lid and all vents open. for a milder flavor, allow additional time for the wood to cook down. close the vents and lid. wait about one minute for flames to subside, then open the lid and spread chunks evenly. place food on the grill and close the lid. cooking with lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. use with kingsford charcoal: light the kingsford charcoal using your preferred method. several minutes prior to cooking, add 3-5 dry chunks on a standard grill. add more for large smokers. continue to add chunks every 20-30 minutes during the process to infuse greater smoke flavor.wood chunks burn hotter than charcoal. take care not to overcook your food. caution: this is a natural product and can throw off sparks. use only in a safe place. for outdoor use only. never barbecue in an enclosed area. carbon monoxide can accumulate and be hazardous to your health. keep away from children and pets. never add lighter fluid to hot coals. open vents to ensure proper ventilation (control heat by adjusting vents). allow coals to burn out completely and let the ashes cool before disposing of them. this product contains wood dust. inhalation of wood dust is known to the state of california to cause cancer. burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke, and other combustion by-products, which are known to the state of california to cause cancer, birth defects or other reproductive harm, and/or other adverse health effects