BBQ Wood Chunks

These premium western bbq wood chunks are anywhere from large chips to fist size, this way you're covered for a long smoke (large chunks) or a quick grill (large chips). Give your food that unmistakable flavour and look. 
We made the decision to split the Western BBQ packs to sort the chunks more evenly, this way you get a better selection of chips/chunks with minimal bark.
Bark is ok, it will just give you a stronger flavour than the chunk, so use in the same way but more sparingly. 

Sizes and quantity per pack may vary slightly from the picture, the bag weighs on average 4kg. 

This information has come from a professional BBQ competitor:
1) Any meat would only absorb smoke through the first 45 mins to 1hr max.
2) That's on a slow cook at around 225 Fahrenheit pit temp. Grilling would reduce that window to around 10 to 15 mins.
3) I would use a fist sized lump of a stronger wood and same sized fruitwood to smoke a whole pork shoulder. So reduce the wood size to suit.
4) If it's grilling for 'food' and not competition style cuts, a few small pieces direct over hot coal lid down would be enough to smoke for a good 30-45 mins.
So a pack of 16 chunks would do 8 cooks!

This wood creates a sweet, yet strong flavour, the smoke can be pungent, but it adds a nice, strong flavour to just about all meat cuts, but it’s especially popular with pork and beef.

This wood has a strong and earthy flavour that is ideal for most red and dark meats. But go careful with Mesquite, more than 1 chunks might be too much, It’s also one of the hottest burning woods.

This wood is stronger than most fruitwoods, but milder than hickory and mesquite. Pecan is ideal when smoking poultry and fish as it adds a bit more kick than cherry and apple, but won't over smoke.

The smell of Maple wood smoke is reminiscent of Maple syrup so it naturally pairs well with pork.  However, with its sweet flavour and mild aroma, it is also commonly used with poultry and vegetables.

Compressed Oak Chunks
Due to oak being a very heavy dense wood, often with lots of moister we prefer to burn it as a pure compressed wood chunk, this is made from 100% oak dust and gives a lovely light smoke.
1 chunk for mild flavouring, and 2-3 for medium to strong, you really can't go wrong with these, they burn with clean blue smoke whatever the cooker.