BBQ Smoking Wood

Do you like to grill outside in the summer? Smoking meat can be a great way to add flavour and juiciness to your favourite cuts. There are many different ways to smoke meat, but one of the most popular is using wood chips, chunks or pellets in your BBQ.

In this blog post, we will discuss the differences between smoking with wood chips, chunks and pellets, as well as help you figure out which type of wood is best for smoking your favourite meat. We will also discuss what's the best type of timber to use in your reverse flow smoker, gravity feed smoker or even your gas BBQ. We will go through some basic instructions on how to use smoking wood chips and smoking chunks.

Smoking pellets are made from compressed sawdust that has been formed into small cylinders called pellets. Pellets can be made from any type of wood, but the most popular varieties for smoking are hickory, mesquite and apple. Smoking pellets are easy to use and give off a lot of smoke, making them great for beginners.

Smoking chunks are larger pieces of wood that have been cut into uniform sizes. Chunks can be made from any type of wood, but the most popular varieties for smoking are hickory chunks, mesquite chunks and apple chunks. Smoking chunks burn slower than pellets and give off a more subtle flavour.

Smoking chips are small pieces of wood that have been shaved or chipped off of larger pieces. Chips can be made from any type of wood, but the most popular varieties for smoking are hickory chips, mesquite chips and apple chips. Smoking chips burn quickly and give off a lot of smoke, making them great for experienced smokers that have their smoking technique down-packed.

No matter which type of wood you choose, make sure it is completely dry before using it to smoke meat. Wet green wood will not only produce less smoke, but it can also give your meat a bitter flavour. 

Use whatever type of smoking wood you prefer, but keep in mind that different woods will impart different flavours to your meat. If you're smoking chicken, you might want to try a milder wood like apple or cherry. For beef or pork, however, a stronger-flavoured wood like hickory, ironbark or mesquite is a better choice.

When it comes to smoking wood, chips, chunks and pellets all have their own advantages and disadvantages. Smoking pellets are the most convenient option since they're easy to store and come in a variety of flavours. Smoking chunks burn longer than chips and provide more smoke flavour. However, they can be difficult to find and may need to be cut down to fit in your smoker. Smoking chips burn quickly and provide a lot of smoke flavour. Smoking chips are the simplest type of smoking wood to use, but they don't last as long as chunks or pellets.

Happy Smoking!


Smoking Wood FAQ

When it comes to smoking meat, there are a lot of different opinions about what the best way to do it is. Some people swear by using pellets, while others prefer chunks of wood. Still, others think that wood chips are the only way to go. So, which is the right choice for you? Let's take a look at the pros and cons of each type of fuel so you can make the best decision for your needs.

If you're using an offset smoker, one of the most important things to consider is what type of fuel you're going to use. Pellets, chunks or wood chips all have their own advantages and disadvantages that you'll need to take into account. Here's a quick rundown of each type of fuel so you can make the best decision for your offset smoker.



  • Easy to store and transport
  • Burn evenly and produce very little ash
  • Can be used in a wide variety of smokers


  • More expensive than other options
  • Can give food a slightly artificial flavour
  • Burn off very quickly

Wood Chips:


  • Inexpensive
  • Easy to find
  • Can give food a more natural flavour


  • Don't burn as evenly as pellets and can produce more ash
  • Burn off quickly when used in an offset



  • Burn slowly and evenly, producing very little ash
  • Can give food a more natural flavour
  • Work extremely well with other fuel sources like Charcoal


  • Can be difficult to store and transport.
  • Can be more expensive

Timber splits:


  • The timber itself is also the fuel source
  • More cost-effective than other smoking sources
  • Easy to use


  • Difficult to store and transport
  • May need to splits looks into smaller size splits
  • Hard to find different flavours like Apple wood splits and Cherry wood splits. 


So, which is the best option for you? It really depends on your personal preferences. If you're looking for an easy-to-use fuel that will produce consistent results, pellets are a great choice in a pellet smoker. If you're looking for a more natural flavour, wood chips or chunks may be a better option in a smaller smoker with charcoal as a fuel heat source. In an offset smoker, smoking wood splits are the way to go or a mix of charcoal and splits or chunks. Ultimately, it's up to you to decide what works best for your offset smoker.

People often ask whether smoking pellets or wood chips produces better results. The answer to this question is a little bit complicated, as it depends on the type of smoker you are using and the recipe you are following.

If you are using an offset smoker, Go with Charcoal and chunks or timber splits. Wood chips and pellets will burn way too quickly. 

If you are using a smaller charcoal BBQ then you can use either pellets or woodchips sprinkled over your heatbeads or charcoal. If you are using the snake method then it doesn't really matter which you use as they will both burn just as quick however my vote would be for chips as they are natural. 

If you are smoking in a gas bbq using a smoking box, then generally woodchips burn longer and provide a better flavour in your food. 

Can I use wood chips in a pellet smoker? No. Absolutely not. It is not recommended to use wood chips in pellet smokers. Wood chips can ruin the quality of your pellet smoker. Wood chips will block the auger (a large screw for carrying wood pellets), and will possibly over smoke the meat due to insufficient combustion.

When it comes to smoking meat, there are a lot of different techniques and methods that you can use. Some people will tell you that you should never soak wood chips before using them in a smoker, while others will say that it's essential. So, what's the truth? Should wood chips be soaked before using in a smoker? Let's take a look at the pros and cons of soaking wood chips before using them in a smoker and help you decide what's best for you.

On the one hand, soaking wood chips before using them in a smoker can help to create a longer smoke. This is because the wood chips will produce more steam when they're soaked, which will then be released into the air and create more smoke. Soaking wood chips can also help to keep them from burning up too quickly, which means that you'll get more consistent smoke throughout your cook.

On the other hand, some people believe that soaking wood chips before using them in a smoker can actually make the flavour of your meat less intense. This is because the water that the wood chips are soaked in can dilute the flavour of the smoke. Additionally, if you soak wood chips for too long, they can start to rot and produce an unpleasant flavour.

So, should wood chips be soaked before using in a smoker? Ultimately, it's up to you. Experiment with both soaking and not soaking your wood chips and see which method you prefer. There's no right or wrong answer here, so go with whatever produces the results that you're looking for. Happy smoking!

Why Aren't My Wood Chips Smoking? 5 Tips to Make Them Smoke

If you've been using a smoker for a while, you may have noticed that your wood chips aren't smoking. This can be really frustrating, especially if you're trying to cook something and it's not turning out the way you want it to.

  1. The first thing you need to do is make sure that your wood chips are dry.
  2. Lack of airflow is one of the predominant reasons why wood chips won’t smoke properly.
  3. If soaking your chips, do not soak them for more than 15 minutes before using them.
  4. Make sure your chips are close to the heat source. if using a chip box in a BBQ, make sure they are over the gas rail
  5. If you are using a larger smoker, maybe it’s time to abandon wood chips altogether in favour of bigger pieces of wood like chunks or splits. Chips will just catch fire and burn out quickly in the larger smokers. We thoroughly recommend chunks for longer cooks or if cooking in an offset smoker bbq.

I hope these tips help you get your wood chips smoking! If you have any other questions, feel free to leave a comment below. Thanks for reading!

The answer to this is quite simple. Every time and the reason for this is because you only need to use the right amount of chips for the cook you are doing so there won't be any unburnt woodchips left. Depending on the size of your smoker, you don't need to fill it right up if it's big, fill it half way and you will find that it will produce adequate smoke for your cooks. Place the box next to the heat source and let it do its job.