Whole logs or split logs are great for bigger smokers and fireboxes. They really only need 15 – 20 minutes of smoke and this is easily managed with a handful of chips. Wood chips are also convenient for delicate proteins that only need a few minutes of smoke – like fish or chicken. Throwing a handful of pre-soaked chips on the coals will give a fresh burst of smoke to the meat. In a pinch, they’d be fine for charcoal smokers too. They are usually soaked beforehand to extend the length that they smolder although this has been proven to be unnecessary. They sit in a small, perforated smoker box and sit on top of the burning element. ChipsĬhips are mainly reserved for gas or electric smokers.
You have more volume control than you would with full split logs. If you find yourself needing more smoke after a couple hours, you can throw on a few extra chunks to get your preferred smoke concentration. Let’s look at the differences.Ĭhunks are an all around convenient style of cut to use with most any wood or charcoal burning smoker.Ĭhunks range in size from a plum upwards to a grapefruit, and are generally placed on hot burning coals to initiate clean combustion and smoke.Ĭhunks are convenient because you can size them to fit any firebox, whether that’s in a large firebox or in the bottom of a Big Green Egg or Weber Smokey Mountain.
Your smoker will designate which type of wood you should use – mostly based on the size of the firebox chamber. You’ll be safe using any of the hardwoods mentioned, but we always recommend going with what’s local to your area and has been seasoned appropriately to dry out any residual resin or sap. Regional preferences are largely based on regional availability, but the commonality you see here is that common BBQ cooking woods are from hardwood trees. Others swear by fruit woods – apple, cherry and peach among others. You’ll see a few common cooking woods on your BBQ journey. Softwoods are full of sap and resin, giving off a more acrid smoke and causing that flavor to inhibit the foods it cooks. Hardwoods burn hotter, longer and have less resin than softwoods. Softwoods are coniferous and reproduce by growing cones.Īlmost all cooking wood is considered hardwood, and for good reason.Hardwood trees are deciduous and need to be pollinated in order to reproduce.The terms hardwood and softwood refer to how the tree reproduces.
Let’s look into which woods give off what type of smoke. Though every style of smoker gives you smoke to cook with, not all smoke is created equal.
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