Smoking Wood Chips
Barbecue is all about flavour, and smoking wood chips bring flavour to your kettle, kamado or other grill that you can't achieve with charcoal alone.
We use smoking wood chips instead of smoking wood chunks in a couple of scenarios - a quick smoky hit while grilling, or a more subtle flavour profile when smoking with a lidded BBQ.
Oak - an absolute classic, highly versatile, a full flavour that we use most with beef but works brilliantly with almost anything if you like a stronger smoke profile
Cherry - a sweet, light all-rounder that can be used forgivingly with almost any meat, we absolutely love the colour it gives and favour it with chicken and pork
Apple - light with a subtle fruity flavour that smells amazing as it smokes, perfect for those that want lighter smoke flavour and for using with fish and veggies
Please note we do NOT recommend soaking your smoking wood chips - we go to a lot of effort to make them dry so they burn well and produce clean smoke. Soaked chips will last longer but will smoulder & steam, creating unappetising and often acrid smoke.
Can't decide? Try them all in our Smoking Chips Variety Box
Smoking Wood Chips
Barbecue is all about flavour, and smoking wood chips bring flavour to your kettle, kamado or other grill that you can't achieve with charcoal alone.
We use smoking wood chips instead of smoking wood chunks in a couple of scenarios - a quick smoky hit while grilling, or a more subtle flavour profile when smoking with a lidded BBQ.
Oak - an absolute classic, highly versatile, a full flavour that we use most with beef but works brilliantly with almost anything if you like a stronger smoke profile
Cherry - a sweet, light all-rounder that can be used forgivingly with almost any meat, we absolutely love the colour it gives and favour it with chicken and pork
Apple - light with a subtle fruity flavour that smells amazing as it smokes, perfect for those that want lighter smoke flavour and for using with fish and veggies
Please note we do NOT recommend soaking your smoking wood chips - we go to a lot of effort to make them dry so they burn well and produce clean smoke. Soaked chips will last longer but will smoulder & steam, creating unappetising and often acrid smoke.
Can't decide? Try them all in our Smoking Chips Variety Box