Wood chunks for long-lasting smoke
Wood chunks are larger pieces of smoking wood that smolder slowly and release an even amount of smoke over a longer period. This makes them particularly suitable for low & slow cooking on a kamado, smoker, or charcoal barbecue. The long-lasting smoke gives large cuts of meat enough time to absorb a deep and balanced smoky flavor.
When should you use wood chunks?
Use chunks for dishes that are cooked for several hours at a low temperature. Think brisket, pulled pork, spareribs, pork shoulder, leg of lamb, and whole chicken. Firm-fleshed fish and larger pieces of vegetables can also be prepared with a subtle amount of wood chunks.
For shorter grilling sessions, wood chips are usually more convenient. Chips start smoldering more quickly and release smoke in a short time. Read more about the difference between wood chips and chunks if you are not sure which size you need.
Choose the right smoky flavor
Apple chunks produce a light, fruity, and slightly sweet smoke. This mild variety pairs well with poultry, fish, pork, and dishes where the smoky aroma should remain subtle.
Hickory provides a deep and powerful classic BBQ flavor. Its pronounced aroma is ideal for beef, pork, spareribs, brisket, and game.
Olive has a mild and spicy Mediterranean smoke profile. This type of wood combines excellently with lamb, fish, chicken, and grilled vegetables.
Whiskey chunks provide a warm, distinctive, and slightly sweet smoky aroma. Use this variety with beef, pulled pork, salmon, and other dishes that could benefit from a special layer of flavor.
See our guide to discover which smoking wood pairs with which dish.
How do you use wood chunks?
Place one or more chunks among the charcoal for your kamado. By placing the pieces in different locations and at different depths, they will start smoldering one after another during cooking. This creates an even amount of smoke without having to keep opening the lid.
For an average cook, one to three chunks are often sufficient. The exact amount depends on the cooking time, the size of the barbecue, and the desired smoke intensity. Start cautiously: you can always use more smoking wood during your next session.
Wood chunks can be added dry and do not need to be soaked in water before use. They are excellently suited to a Titan Kamado, smoker, and other enclosed charcoal barbecues.
Also view the full range of smoking wood for kamado and BBQ.
