If you want to give a brisket or pulled pork smoke flavour from start to finish, you need wood that keeps working. Whisky smoking wood chunks from Pitmaster are coarse pieces of oak with a whisky aroma. Oak gives a robust, rich smoke, and the whisky character makes that smoke warmer and rounder instead of sharp. Thanks to their size, the pieces smoulder for hours among the coals, so you don't have to top up halfway through a long cook.
When to choose whisky smoking wood chunks
This variety is meant for hearty meat that sits on the barbecue for a long time. Beef, pork and game can handle the power of oak. For delicate products such as fish or young cheese, this wood is too dominant.
- Robust, rich smoke that suits brisket, ribs and pulled pork
- Coarse pieces, so they smoulder for a long time without topping up
- Warmer and rounder in flavour than plain oak
- Works on kamado, kettle barbecue and offset smoker
- Also suited to a quick sear with a single piece
How to dose it
Place two to three pieces spread through the charcoal before lighting. That way you get smoke throughout the cook instead of one strong wave at the start. Always wait until the smoke is thin and bluish before the meat goes on: thick white smoke leaves a bitter deposit on the surface.
Storage and pairing
Keep the wood dry and with air circulating. Damp wood smoulders unevenly and gives sour smoke. If you want to tone down the power, combine it with a piece of fruit wood in the same cook.
Feel free to compare with the milder red wine chunks from Pitmaster, browse all smoking wood chunks, or go for finer material in the smoking wood category.
