Premium BBQ Smoking Wood Chunks – Clean Burn, Authentic FlavourHUGE Pecan and Hickory chunks are now back! Authentic BBQ smoking wood chunks are back in stock, thanks to our friends at Hot Smoked.Each box of Hickory, Pecan, Maple, Apple, Post Oak, Cherry, or English Oak weighs approximately 3.5kg - 4kg. Large boxes now available - These weigh around 8kg We’ve been smoking with smoking wood chunks for many years and recommend using smoke like you would salt and pepper – sparingly. These chunks are kiln-dried to the optimum moisture level so they burn cleanly and release the subtle flavours you want, without the bitterness you don’t. Please note: These chunks are not a primary fuel source. They are designed for flavouring food when your main fuel is charcoal or larger wood splits. Used as fuel alone, one box would last around 2 hours. Clean Smoke and Flavour with Chunk Smoking Wood The goal of smoking is clean, thin, slightly blue smoke. This means: The wood is properly seasoned and dry Airflow through your smoker is good Your food will have a subtle smoke flavour rather than a harsh taste Recommended smoking temperatures: 250°F – 320°F Avoid thick white smoke, as this produces bitterness. Common causes include restricted airflow, soaking wood in water, or using chunks that are too large for your cooker. How to Use Chunk Smoking Wood Weber Kettle & Offsets: Split chunks in half and layer through the charcoal. Ceramic BBQs (Kamado, Big Green Egg, etc.): Use quarter-sized chunks to suit the slower airflow. Grilling: Place a chunk in the corner of the BBQ to smoulder and gently flavour your food. Long smokes: On bullet smokers, scatter up to four half-chunks through the fuel, or add more every few hours. Tip: Combine one savoury wood (Hickory or Pecan) with one sweeter wood (Maple or Cherry) for a more complex flavour. Wood Variety Guide - Smoke with Wood Chunks Hickory Strong, slightly sweet smoke. A classic choice for pork and beef. Pecan Milder than hickory, stronger than fruit woods. Ideal for poultry and fish. Maple Delicate and sweet, excellent with chicken and pork. Works well blended with stronger woods. Post Oak The original Texas brisket wood, made famous by Aaron Franklin. Perfect for authentic American-style BBQ. Cherry Adds sweetness and a deep red colour to meats, especially poultry and duck. English Oak Our personal favourite. Robust and versatile, pairing well with beef, pork, and chicken.
