At ProSmoke BBQ we feel consistency is important, and our american flavour wood chunks are just that, large fist size virtually barkless pieces of wood, seriously, these chunks are huge, probably the largest on Amazon.
Each 3kg back of wood has approximately 10-12 chunks, but we recommend you have a small axe to chop these in half, increasing your chunk supply and extending their use.
We've been smoking with wood chunks for many years and feel you should use smoke like you use salt and pepper on your food, sparingly! Read this listing carefully and we will take you though how to get the best results, and the most for your money.
Our chunks are kiln dried to an optimum moister level, this means they will burn under lower temperatures, wet chunks will be very hard to get a clean burn, so we do not recommend you soak them before use.
But if you're looking to use these chunks as a fuel source for your offset smoker, these chunks are not for you, these chunks are for the gentle flavouring of food, where your primary fuel source is either charcoal, or wood splits, using this bag of wood as a fuel source would only last you about 2 hours.
Your top priority when smoking food is ''clean smoke'' , this means the wood is burning at the correct temperature to release all those tasty vapors locked in that wood chunk, that's what you want to flavour your food, and the way we determine if this is happening, is a thin slightly blue smoke coming from your BBQ vent.
If this is happening you know your wood chunk is dry (properly seasoned), air flow though your cooker is good, and your food will come out with that subtle hint of smoke flavour.
Good smoking temperatures range from 250F to 320F
If you're seeing puffy thick white smoke you wont get the proper flavour on your food, this smoke tastes harsh and bitter, if this happens check the following:
- Is your smoker getting enough air flow and you're not running very low temperatures
- Did you soak your wood in water beforehand (we don't recommend this)
- Is the chunk size too big for your cooker
The best way to use chunks is sparingly, the fist size chunks can be applied straight to the charcoal on a Weber kettle, or offset smoker, but ceramic bbqs like kamados normally like half size chunks, due to their slower airflow.
We also recommend 1 sweet 1 savory chunk, like a hickory or pecan chunk with a maple chunk, this increases the smoke profile and adds an extra layer of flavour.
Even when you're grilling food, why not throw a large chunk in the corner, this will smoke away for hours and gently flavour your food.
During long smokes, on bullet smokers or kettles we recommend upto 4 chunks scattered through the fuel, or refueling every few hours.
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 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 perfect compliment to any other of the chunks listed, a light sweet smoke very similar to apple or cherry, works well with chicken and Pork.
We've managed to get a limited supply of this wood from our US wood chunk supplier, it's the orginal brisket wood! made famous by the likes Aaron Franklin and Texas BBQ, if American style brisket is your aim, this is the wood for you.