What is smoking wood?
Smoking wood is specially selected hardwood used to add extra flavor to barbecue dishes. When the wood starts to smolder, aromatic smoke is produced. This smoke slowly penetrates meat, fish, or vegetables, creating that distinctive barbecue smoke flavor.
The type of wood you use has a significant impact on the final flavor profile. Fruit trees like apple and cherry provide a soft, slightly sweet smoke, while woods like oak or hickory add a more powerful and deeper smoke flavor.
Smoking wood is typically used in two forms: wood chips and smoking chunks. Wood chips produce smoke quickly and are ideal for shorter grilling sessions. Smoking chunks are larger pieces of wood that smolder more slowly, thus releasing smoke over a longer period during extended BBQ sessions.
Do you want to discover which smoke flavor best suits your barbecue dishes? Then a smoking wood sampler pack is the perfect way to try out different wood types and blends.
Also check out our wood chip collection and smoking chunks collection if you want to learn more about the different types of smoking wood.
Who are smoking wood sample packs suitable for?
Smoking wood sample packs are ideal for various types of BBQ enthusiasts.
For beginners, they are perfect for getting acquainted with different smoke profiles without having to immediately buy large quantities of smoking wood.
For experienced BBQ enthusiasts, sample packs are interesting for testing new wood types or blends and further developing their palate.
Sample packs are also a popular gift for people who love to barbecue and want to discover new flavors.
Wood chips or smoke chunks in a trial pack?
Within our trial packs, you may encounter different types of smoking wood.
Wood chips are small pieces of wood that quickly produce smoke. They are ideal for shorter grilling sessions and are often used in combination with a smoke box or smoke tube.
Also, check out our wood chips collection if you want to learn more about this type of smoking wood.
Smoke chunks are larger pieces of wood that burn slower and therefore release smoke for a longer period. These are often used with kamado barbecues and during low & slow preparations.
You can read more about this on our smoke chunks collection page.
How to use smoking wood on your BBQ?
Using smoking wood is simple, but the way you apply it differs per type of smoking wood.
Using smoking chunks
Smoking chunks are larger pieces of wood that smoulder slowly and release smoke for a long time. They are therefore ideal for kamados and charcoal barbecues.
Use smoking chunks as follows:
- Place 1 to 2 chunks between or on top of the glowing coals.
- Close the BBQ so that the smoke can spread well.
- Let the chunks smoulder slowly while your dish cooks.
Due to their size, chunks release smoke for a long time, making them perfect for low & slow preparations such as ribs, brisket or pulled pork.
Using wood chips
Wood chips are smaller and produce smoke faster. Therefore, we advise not to place chips directly in the heat, but always to use them in a smoking accessory.
Use wood chips as follows:
- Fill a smoking box or smoking tube with wood chips.
- Light the chips briefly so that they start to smoulder.
- Place the smoking box or smoking tube in the BBQ and close the lid.
This way, controlled smoke development occurs and you prevent the chips from burning immediately.
Tip for the best smoke development
Always use a small amount of smoking wood and add extra later if necessary. This prevents the smoke from becoming too intense and maintains a nice, balanced smoky flavour.
Buy smoking wood starter packs at Rookhoutdeals.nl
At Rookhoutdeals, we carefully curate our starter packs so you can discover different smoke profiles.
Our smoking wood is 100% natural, carefully dried, and suitable for food preparation.
Want to discover which type of wood best suits your barbecue dishes? Then check out our collections below and start experimenting.
Smoking wood collection
Wood chips collection
Smoking chunks collection
Also check out our flavour guide
