Oak Chunks, & 5 1/2" Mini-Splits

PLEASE DISREGARD NUMBERS IN PARENTHESIS IN DROP DOWN BOXES. THEY ARE FOR ACCOUNTING PURPOSES ONLY AND NOT ADDITIONAL CHARGES!

Multiple 10lb & 15lb box orders may be combined and shipped together VIA UPS Ground 3-5 day delivery time. Request PRIORTY MAIL in comments section if you wish them to be shipped 2-3 day mail or need them sooner.



JUST IN!!!!!

Per many requests from our customers who use Royal Oak Charcoal....

We just received our initial delivery of Oak. This wood is wonderful with brisket, as it has a magnificent flavor yet not too over powering. Perfect for meats which require extended smoking times.

We offer both RED oak and WHITE oak!!!

This oak wood will burn hotter and longer than charcoal oak.



We are also offering these in our larger splits. These splits are 5 3/4 inches long and 1 3/4 inches in diameter. Perfect for larger smokers.

RECIPE: ___________________________

Santa Maria Style Tri-Tip:

This is AWESOME!!

Season the entire Tri-Tip to your taste....We use Durkees Steak Dust, Onion powder, Garlic powder, and fresh ground pepper. (course)

Allow to sit at room temperature while preparing smoker.

Using a chimney style charcoal starter, fill about half full and allow flames to fill over the top of the charcoal. This will give you just the right amount of heat.

Pour charcoal into smoker box, or off to one side of your BBQ. Add 2-3 pieces of RED OAK. Allow the RED OAK to begin smoking completely. Add Tri-tip to smoker, or place in an indirect method on BBQ. Allow Tri-Tip to smoke for about 1 hr. adding 2-3 pieces of RED OAK every 20 minutes or as needed during the smoking period. Never use more than 8-10 pieces over the entire length of the smoking period.

Set your oven to HI Broil, and adjust your oven rack so that it is close to the middle but not any lower. This will finish your Tri-Tip

Remove the Tri-Tip and place it in the oven. Broil on high for approx 8-10 minutes. Turn and repeat on the opposite side, for an additional 8 minutes. Remove from oven and let stand for 4 minutes. You should get a nice crispy crust on the outside and a med. rare finish on the inside.

Slice the Tri-Tip to desired thickness. We like them about 1/4" thick. ONLY SLICE WHAT YOU PLAN TO EAT!!! Keep the remainder whole.

If you don't finish the entire Tri-Tip. Be sure to seal it in a air tight container or zip lock bag. It will be even better the next day and is EXCELLENT made into Tri-Tip sandwiches.