Oak smoking wood chunks from Grill Fanatics are blocks rather than chips, and that changes everything about how you smoke. A few chunks among the charcoal smoulder slowly and release smoke for hours, exactly what you need for a brisket, short ribs or a shoulder cut. Oak gives a deep, full smoke flavour that doesn't overpower the meat. The bag contains 1kg.
Why oak smoking wood chunks belong in low and slow cooking
Chips catch fire quickly and burn out within half an hour. Chunks take much longer, so you don't have to keep opening your kamado during a long session. Every time the lid opens you lose temperature and stability, exactly what you want to avoid on cooks of eight hours or more.
- Hours of smoke from a few chunks, with no topping up in between
- Deep, classic smoke flavour with beef, lamb and game
- Stronger than fruit wood, milder and rounder than hickory
- Ideal for brisket, short ribs, pork shoulder and smoked sausage
- Works in kamado, smoker, kettle barbecue and offset
- 1kg bag, so several long sessions from one pack
How to add the chunks
Spread two to three chunks among the unlit charcoal before you light the fire. That way they come into play one by one and you get smoke for the whole session. Don't place them all on top of the glowing coals, or they'll catch fire together, giving you too much smoke in the first hour and none after that.
Combining with fruit wood
Oak forms a great base. Add a chunk of apple or cherry and you get depth with a sweeter edge. That works beautifully with pork and with sausage.
Browse the complete range of smoking wood chunks or choose smoking wood chips for short sessions. The matching fuel can be found under BBQ charcoal.
