10 Best Wood For Smoking Bbq
Updated on: December 2023
Best Wood For Smoking Bbq in 2023
Western BBQ Smoking Wood Chips Variety Pack Bundle (4)- Apple, Mesquite, Hickory, and Cherry Flavors (Original Version)
Western Premium BBQ Products Apple BBQ Smoking Chips, 180 cu in (Pack of 1)
- Apple BBQ Smoking Chips for a charcoal, gas, or electric grill. See description for cooking instructions.
- Apple wood heat treated to eliminate and prevent pests, mold, or rot. 100% Natural.
- 180 cubic Inches of large sized Apple BBQ Smoking Chips per package.
- Use to make a variety of apple smoked meat. Delicious with Beef Sirloin or Filets, Salmon or Trout, Braised Brisket, or Pork Loin.
- Try Western Premium BBQ Products Apple BBQ Smoking Chips with these American favorites: Hamburgers, Whole Chicken, BBQ Smoked Wings, or Baby Back or Spare Ribs.
Western Premium BBQ Products Post Oak BBQ Cooking Chunks, 570 cu in
- Wood cooking chunks for smoking made from real post oak wood for charcoal, gas, or electric grills, as well as personal and larger smokers. See description for cooking instructions.
- Post Oak wood heat treated to eliminate and prevent pests, mold, and rot.
- 570 cubic inches of large sized post oak chunks per package.
- Use to make a variety of post oak smoked meat with charcoal or with chunks alone. Delicious with Beef Sirloin or Filets, Salmon or Trout, Braised Brisket, or Pork Loin.
- Try Western Premium BBQ Products Post Oak BBQ Cooking Chunks for smoking on these American favorites: Hamburgers, Whole Chicken, BBQ Smoked Wings, or Baby Back or Spare Ribs.
CookinPellets 40PM Perfect Mix
- Top 4 hardwoods only
- 100% of what we say it is NO oak or alder filler
- 100% hardwoods
- Will not void any manufacturers warranty!
Western Popular BBQ Smoking Wood Chip Variety Pack Bundle (3) - Popular Flavors - Apple & Hickory, with Cherry
- One Bag each of Apple, Hickory and Cherry Wood BBQ Chips
- Works with Gas, Electric or Charcoal Grills
- 180 cubic inches per bag
- Made in the USA
Western BBQ Smoking Wood Chips Variety Pack Bundle (4) Cherry, Hickory, Mesquite and Pecan Flavors (Cherry, Mesquite, Hickory, Pecan)
- Cherry, Hickory, Mesquite and Pecan Chips
- Can be used in Gas or Electric Smokers
- Kiln Dried
- Made in the USA
Western Premium BBQ Products BBQ Smoking Chips Variety Pack, 4 Pack
- Includes Maple, Peach, Apple, and Cherry
- Can be used with Charcoal or use with gas grills or electric smokers
- Includes reusable smoker tray
- 100% Natural Raw Wood made in the USA
- Use the flavors separately or mix the woods together to create a unique flavor of your own
Western Premium BBQ Products Post Oak BBQ Smoking Chips, 180 cu in
- Post Oak BBQ Smoking Chips for a charcoal, gas, or electric grill. See description for cooking instructions.
- Post Oak wood heat treated to eliminate and prevent pests, mold, or rot.
- 180 cubic Inches of large sized Post Oak BBQ Smoking Chips per package.
- Use to make a variety of post oak smoked meat. Delicious with Beef Sirloin or Filets, Salmon or Trout, Braised Brisket, or Pork Loin.
- Try Western Premium BBQ Products Post Oak BBQ Smoking Chips with these American favorites: Hamburgers, Whole Chicken, BBQ Smoked Wings, or Baby Back or Spare Ribs.
Ultimate Western BBQ Smoking Wood Chips Variety Pack Bundle (3)- Apple, Pecan, and Cherry Flavors
- Contains popular flavors- Apple, Pecan, and Cherry
- 180 in cu of chips in each bag
- Works with electric and gas grills
- Great way to try new flavors or convenietly replenish your favorites
- Made in the USA
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
![Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]](https://m.media-amazon.com/images/I/613nZbLJgVL.jpg)
How to Use Smoking Wood Chips on a Grill
If you're one who loves the flavor that cooking on fire imparts on food, try wood smoking chips. This guide will have you enjoying such flavors as hickory, mesquite and a variety of woods on your next barbecued meal.
The recent popularity of smoked foods has made finding smoking chips much easier. Most home improvement centers and even some grocery stores now carry them. Be sure you get smoking chips and not the chunks. There are many different types of wood that can be used when smoking, but the most common smoking chips are hickory, mesquite, and oak.
One question that always comes up is whether the smoking chips should be soaked in water. Soaked smoking chips will produce more smoke, yet that is not necessarily a good thing. Meat itself carries its own flavor. Too much smoke takes from that flavor. Let the meat do the talking, not the flavor of your smoking chips. Treat smoke as a spice and don't over do it. Until you have experimented and begin to truly understand how smoking chips impart flavor to various cuts of meat, use your smoking chips dry.
If you have a charcoal grill, the smoking chips can be put directly on the coals once they are hot. Give the wood a few minutes to start smoking and put on your meat. If using a gas or electric grill you will need to make a smoking packet. Using aluminum foil, spread a handful of smoking chips on a large piece and fold it over and crimp the edges, making a small packet. With a fork, pierce several holes on one side of the packet. This perforated side is the top. Keep this in mind when placing it on your grill. These holes are how the smoking chips will release the smoke. Place the packet on the heat diverter plate (under the grill cooking grate). Once the smoking chips start to produce smoke, it's time to start cooking.
Now that your meat is on the grill and your smoking chips begin to share its smoke flavor with the meat, there are a few considerations to keep in mind. First, keep the lid of your grill closed so that precious smoke doesn't escape. Second, smoking chips will do what wood does when placed near a heat source...catch on fire. This ignition will be accelerated by the grease drippings from your meat. Keep a spray bottle of water handy to extinquish any flare ups. Third, if you are using your smoking chips in a foil packet, add a few more minutes to your cooking time, since the packet is diverting some of the heat away from the meat.
As you experiment with smoking chips, you'll soon become obsessed with the flavors. Try other types of wood. Fruit wood such as apple, peach and cherry are good choices. Online sources can supply you with such smoking chips as ground up wine and whiskey barrels. Advanced techniques involve mixing various smoking chips. Try a recipe of half cherry, a quarter hickory and a quarter of maple. Soon you'll be the pit master of your neighborhood!
