Apple wood chunks give a mild, lightly sweet smoke: the fruit wood you can smoke a dish with without overpowering it. Great with pork, chicken and fish, and the safest choice if you're still figuring out which smoke flavour suits you. Chunks are blocks rather than chips, so they smoulder slowly and release smoke for hours. Add a few among the charcoal and you've got smoke for the whole low and slow session. The bag weighs 1 kilo.
Why apple wood chunks almost always work
Apple is the classic among fruit wood types. The smoke is soft and lightly sweet, so it complements the meat rather than taking it over. With pulled pork and spare ribs you also get a nice colour on the bark.
- Mild in flavour, hard to overdo
- Ideal with pork, chicken, turkey and fish
- Blocks smoulder slowly, suited for sessions of hours
- Blends well with a heavier wood type
- Works in the kamado, the smoker and on any barbecue with a lid
How to use them
Place two or three blocks among the coals before lighting. They only catch once the fire reaches them, so the smoke spreads across the whole session. Soaking isn't necessary; wet wood gives off steam first and only smoke later.
Chunks or chips
Smoking briefly, say half an hour on a chicken breast, then smoking wood chips are more convenient, since they catch straight away. For long sessions, take blocks. All types sit side by side at the smoking wood chunks.
Want to try a wood type with more body? Check the full range of smoking wood and choose based on the dish.
