Cleveland Whiskey SBHICKORY EMW8019304, Brown/A;

Choose from Four Types of Smoker Bricx American Oak: A classic smoke wood. Pairs well with just about any meat, fish or fowl, imparting a medium smoky flavor that is stronger than our sugar maple and black cherry but lighter than hickory. Mixing oak with any of these three woods will produce a variety of delicious finishes. Because it has a dense, tight grain, this is an excellent choice for larger cuts of meat which require longer smoking times. Black Cherry: Sweet and very fruity. Black Cherry tends to leave a mild smoke flavor making it an excellent choice with beef, chicken, fish, port and lamb. One of our favorites with chicken. It can be mixed with American Oak to add a fruity finish to a classic oak smoke. Hickory: The most popular smoke wood used in barbecue. It packs a strong punch that goes well with large cuts of beef and pork, especially ribs! It can be overpowering for poultry, fish and vegetables. We recommend using fewer Bricx or mixing with American Oak. Sugar Maple: Mellow, sweet aroma and imparts a mild smoke flavor. The wood is dense in weight and has a light color. We recommend it for poultry and vegetables.