Red meat wants a smoke that stands up to it without taking over. This beef & lamb blend pairs medium-strength hardwoods for a rounded smoke that builds bark, deepens colour and finishes clean — no acrid edge.
Best On
- Brisket, short ribs and chuck
- Lamb shoulder and racks
- Burgers and steaks under the lid
Soak, drain, scatter over briquettes or lump charcoal. For white meats, see the poultry & pork blend; for the classic, it’s hickory. Full range: BBQ & smoking wood.
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