The authentic wood for Jamaican jerk, warm and spiced. Genuinely hard to substitute if you want jerk to taste like jerk.
| Wood | Pimento / allspice |
| Use | Jerk |
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.
Filed under Smoking Wood and made by Various.
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.
A wide range of single-species chunks, so you can match the wood to the meat rather than a mystery mix.
Oak from ex-whisky casks, adding a faint vanilla note. Chips burn fast, so they suit short cooks or a smoker box.