Using wood chips, or wood chunks, is a great way to add delicious smoky flavor to your food.
You can use either to get some effective results. The big difference is that chips burn more quickly than chunks. If you plan to add just a handful or two of chips for a light smoke over 20 minutes or so, then the burn rate is not a real issue. But if you want to smoke your food for an hour or more, it might be more convenient to use chunks. Depending on their size and the amount of air getting to the fire, they will burn that long, or even longer. If you soak chips in water for at least 30 minutes before adding them to the fire (no need to soak wood chunks), you will prolong their burn significantly and they will smolder more than flame. Just be sure to drain the wood of water first so you don’t extinguish the fire.
Click here to learn how to use wood chips/chunks on a charcoal grill.
Click here to learn how to use wood chips/chunks on a gas grill.
Click here to learn how to use wood chips/chunks on a smoker grill.
Click here to check out our recommended wood pairings.
You can find our wood chips, wood chunks, smoker box, and cedar planks here.