  
Smoke out the flavors
in your grilled veggies and seafood.
Maximize the flavor of barbecued salmon, shrimp, eggplant and more. Steven Raichlen, author of the Barbecue Bible, developed this Smoking Wood Chip Seafood and Vegetable Blend. We’ve all heard of “hickory smoking”, and that’s all fine and good. But hang around competition pit masters for a while, and you'll learn one of their victory secrets – using several different woods for smoking gives barbecue a variety of flavors.
Wood smoke is the soul of good barbecue. Whether you’re a diehard fan of barbeque from Texas or Oklahoma, Memphis or Kansas City, you know that the secret is not just in the sauce. Smoke is what makes barbecue barbecue. The crimson tint of smoked meat is a badge of honor that accomplished pit masters are proud to display. This distinctive Seafood and Vegetable Blend of alder, apple, and cherry is the lightest of Raichlen’s smoking blends, and won’t overpower delicate flavors.
These Best of Barbecue Smoking Wood Chip Blends can be used on charcoal grills, but they're especially well suited to gas. Chips come in individual foil packs to give you the evocative, authentic barbecue flavor of wood smoke in a convenient, disposable, single use package. Each blend is specially formulated for a particular type of meat: beef, pork, poultry, and even seafood and vegetables.
Product Ingredients:
Lightest of our smoking blends
Alder
Apple
Cherry
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