Various
Whisky Barrel Oak Smoking Chips
Oak from ex-whisky casks, adding a faint vanilla note. Chips burn fast, so they suit short cooks or a smoker box.
- FormatChips
- WoodEx-whisky oak
ProQ
ProQ Smoking Wood Chunks
A wide range of single-species chunks, so you can match the wood to the meat rather than a mystery mix.
- FormatChunks
- RangeMany single species
WeberRight format for charcoal
Weber Wood Chunks (Apple, Hickory, Oak)
Fist-sized chunks that smoulder for the best part of an hour each, the right format for charcoal cooking. Three or four is all a long cook needs.
- FormatChunks
- WoodsApple, hickory, oak, cherry
Various
Pimento (Allspice) Wood Chunks
The authentic wood for Jamaican jerk, warm and spiced. Genuinely hard to substitute if you want jerk to taste like jerk.
- WoodPimento / allspice
- UseJerk
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How to choose
Three or four fist-sized chunks is plenty for a long cook. More wood does not produce more flavour past a point, it produces acrid flavour, because smouldering wood without enough oxygen creates creosote.
Oak is the safe all-rounder, hickory is the classic pork wood, apple and cherry are mild and good with poultry, and mesquite is aggressive and best kept to short hot cooks.