Adding smoke to your barbecue is one of the easiest ways to take your cooking from tasty to utterly irresistible. Whether you’re slow-cooking ribs or grilling chicken thighs, the right BBQ smoking wood can add layers of flavour that charcoal alone can’t deliver. Here’s everything you need to know to get started.
BBQ smoking wood: The difference between chips and chunks
Barbecue wood for smoking comes in two main forms, and each suits a different style of cooking.
- Wood chips are small, thin pieces of hardwood, ideal for quick cooks and adding a burst of smoky flavour to meats like chicken, fish or burgers. Since they burn fast, they work best on gas or charcoal grills, placed in a foil pouch or smoker box. They’re a great entry point if you’re new to smoking, as you can control the intensity by varying the amount you use.
- Wood chunks are larger and thicker, designed for low-and-slow cooking. They smoulder for longer, making them the go-to choice for a traditional smoker or kettle grill when you’re cooking brisket, ribs or pork shoulder. Where chips might last 15-30 minutes, a single chunk can produce steady smoke for an hour or more.
A simple rule: Chips for shorter, hotter cooks; chunks for longer, slower ones.
How to smoke on a charcoal BBQ
Charcoal and smoking wood are natural partners. Once your coals are lit and ashed over, place your chunks directly onto the hot coals. They’ll begin to smoulder within a few minutes.
For chips on charcoal, you can do the same, though because they burn faster you’ll want to add a small handful at a time rather than all at once. Some people wrap chips loosely in foil with a few holes poked through, which slows the burn and extends the smoke.
If you’re using our BBQ smoking wood chips, here’s a step-by-step guide:
- First, soak your chips in water: Submerge the woodchips in water for an hour before cooking. This will make them burn slower and impart their smoky flavour more evenly
- Add to white-hot coals: Wait 15-20 minutes for your coals to die down and then add your soaked chips to the embers
- Use a smoker box: If you’re not using coals (or even if you are) a smoker box can be a great way to keep your chips and chip ash separate from your grill.
- Make your own DIY smoker: A smoker box is nice to have, but you can get the same effect with foil. Wrap your soaked chips in foil, seal it up neatly, then poke holes in the top with a toothpick or fork to let the steam and smoke out during cooking. Place inside your grill or on top of your coals – and enjoy those delicious smoky flavours
How to smoke on a gas BBQ
Gas grills can absolutely be used for smoking, though the results are slightly lighter than charcoal. Place your wood chips in a smoker box or wrap them in a foil pouch with holes punched in the top, then position it directly over a lit burner. Wait for smoke to start rising before adding your food. Keep the lid down throughout the cook to hold the smoke in.
Chunks are harder to use on gas, as they need direct contact with a heat source, so chips are generally the better option here.
Which wood should you use?
This is where you can get creative. Different woods produce very different flavour profiles, and matching them to the right food makes a real difference.
- Oak: The versatile all-rounder. Medium to strong smoke, it works well with almost anything but really comes into its own with beef, lamb and venison. Our BBQ smoking wood chips come in oak, whiskey barrel oak and alder varieties, and the whiskey barrel option adds a warm, slightly sweet note that’s particularly good with beef and pork
- Cherry: Mild, sweet and fruity, cherry wood is excellent with poultry and pork, and gives the meat a beautiful deep red colour. A great starting point for beginners
- Alder: Lighter and more delicate than oak, alder is the classic choice for fish and seafood, though it also works well with chicken and vegetables
- Apple: Delicate and slightly sweet, applewood is ideal for chicken, pork and even cheese. It’s forgiving and difficult to overdo, which makes it another solid option for anyone new to smoking
- Hickory: Bold, rich and bacon-like, hickory is one of the most popular smoking woods. Best with pork ribs, beef brisket and larger cuts that benefit from a strong smoky flavour
As a general rule, stronger woods like oak and hickory suit bold, full-flavoured meats, while fruitwoods like cherry and apple work better with lighter proteins. Mixing woods is also popular; combining oak and cherry, for example, gives you a balance of strength and sweetness that works well with pork or chicken.
One final BBQ tip: Less is more
The most common mistake with smoking wood is using too much. Over-smoked food can taste bitter, which is hard to rescue. Start cautiously, taste as you go, and build from there. You can always add more smoke next time; you can’t take it away.
Our BBQ smoking wood chips give your cooking the aromatic qualities of whiskey barrels, oak, alder, or cherry wood. Order your handy 5kg bags today.