Smoking wood for more flavor from your barbecue
Smoking wood adds an extra layer of flavor to dishes prepared on a kamado, smoker or charcoal barbecue. The wood smolders among the hot charcoal and produces aromatic smoke that slowly permeates meat, fish, vegetables or cheese. By choosing the right type and size of wood, you decide how subtle or intense the smoky flavor will be.
Using smoking wood chips or chunks
Smoking wood chips are small pieces of wood that start smoking quickly. They are particularly suitable for short cooking times and dishes that need only limited smoke. Think fish, chicken, shrimp, vegetables and thin cuts of meat.
Smoking wood chunks are larger pieces of wood that ignite more slowly and release smoke over a longer period. Chunks are therefore ideal for low & slow cooking, such as brisket, pulled pork, spareribs and large cuts of meat.
Not sure which size you need? Then read our explanation of smoking wood chips or chunks.
Choose the smoky flavor that suits your dish
Each type of wood gives off a different aroma. Apple produces a light, sweet and fruity smoky flavor that pairs well with poultry, fish and pork. Hickory produces a robust, classic BBQ flavor for beef, pork and game.
Olive has a mild, spicy and Mediterranean character that pairs excellently with lamb, fish and vegetables. Whiskey gives dishes a warm, slightly sweet smoky aroma and makes a distinctive combination with beef, pork and salmon.
View our guide if you want to know which smoking wood suits which dish.
Using smoking wood in a kamado
First light the charcoal for your kamado and wait until the desired temperature has almost been reached. Then add a small amount of smoking wood between or on top of the glowing charcoal. For longer cooking times, place several chunks spread among the charcoal so they start smoldering at different times.
Always start with a modest amount. Thin, light-blue smoke generally gives a more pleasant flavor than thick white smoke. You can add more smoking wood later, but you cannot remove an overly strong smoky flavor from the dish.
The smoking wood is excellent for use in a Titan Kamado, smoker or traditional charcoal barbecue.
