The difference is not just in the size. Chips release smoke quickly, while chunks continue to smolder throughout a long cooking time. The right choice lets you control both the intensity and duration of the smoke.
The type of wood chosen determines the flavor profile. The size of the smoking wood determines how quickly and for how long that aroma is released.
Immediate smoke for short cooking times
Chips are small pieces of wood that heat up quickly and almost immediately start to smolder. This makes them ideal when a dish on the barbecue for a relatively short time.
Long-lasting smoke for low & slow
Chunks are larger pieces of wood that slowly start to smolder. They produce smoke for longer and are therefore made for extended cooking at a low temperature.
See at a glance which size best suits your dish and cooking time.
| Comparison | Smoking wood chips | Smoking wood chunks |
|---|---|---|
| Size | Small wood chips | Larger pieces of wood |
| Smoke production | Fast and direct | Slow and even |
| Smoking duration | Relatively short | Long-lasting |
| Cooking time | Short to medium-long | Medium-long to very long |
| Ideal for | Fish, chicken, steaks and vegetables | Brisket, pulled pork and spare ribs |
| Amount | A small handful at a time | One to three chunks |
| Placement | On the glowing charcoal | Between or on top of the charcoal |
| Best choice when | You want to add smoke quickly | You want to produce smoke for a long time |
The expected cooking time is often the simplest way to choose between chips and chunks.
Ideal for fish, shrimp, burgers, chicken fillets, steaks and vegetables. The chips quickly produce enough smoke for a short cooking time.
Both are possible. Use chips for a short burst of smoke or one chunk when you want a more even aroma throughout the cooking process.
The longer smoking time makes chunks suitable for brisket, pulled pork, spareribs and other dishes that are cooked slowly for hours.
Both formats can be used dry and do not need to be soaked before use smoking wood generally does not need to be soaked in water in a kamado.
Wait until the charcoal is burning well and the desired temperature is almost reached.
Sprinkle the chips directly over part of the glowing charcoal.
Let the smoke circulate around the food and only add more chips when needed.
Use enough charcoal for the full duration of the planned low & slow cooking.
Place the chunks in different spots and at different depths among the charcoal.
The scattered placement ensures throughout the cooking process even smoke production.
Choose fast-burning smoking wood chips, long-lasting chunks or view the full range of smoking wood for your kamado, smoker or BBQ.
Come and view our kamados
Available to view by appointment at our warehouse and showroom.
