About this deal
For serious BBQ flavour invest in some Hickory wood chunks, with a seriously powerful aroma these are particularly well suited to beef, venison and pork.
As a general rule, we would recommend intense hard woods such as oak and mesquite for meats with big flavour to stand up to it such as beef.The type of wood used when cooking with wood chips or chunks will ultimately affect the flavour of the food. Our kiln dried wood is split down into roughly fist sized chunks, though due to the natural product boxes will contain some thumb sized pieces. Weber® Wood Chunks are great for smoking meats that require a long smoking time or have a naturally strong flavour such as beef joints or chicken.
We have worked hard to secure a reputable supply of this fantastic smoking wood to ensure both quality and sustainability. The day had finally come, the much anticipated trip of a lifetime, a visit to Weber's home - Chicago! Weber have been creating industry-leading barbeques since 1952, with a comprehensive range of barbeques and accessories and have now become the number one barbeque brand across the world. Simply soak 1 or 2 wood chunks in water for two hours before you’re ready to cook then place dampened wood chunks on hot charcoal or in to your Weber® Smoker Box before adding food to the cooking grate – the more wood chunks you use, the more intense the flavour!Sourced from our own sustainable woodland and kiln dried, Gwernyfed Wood Chunks are excellent value for money and will give you hours of BBQ flavour - a few chunks go a long way! With a diverse range of barbeques and accessories available, Weber continues to push the box and focus on creating barbeques for everyone to enjoy. Here we BBQ'd ribs using the 3-2-1 Method set at a temperature for the majority of the cook at 160C. Our natural wood chunks deliver long lasting authentic smoke flavour and are the perfect size to use in your smoker, Kamado style ceramic BBQ or kettle BBQ. Gives a sweet, mild and citrusy smoke flavour - best for more delicate dishes like white meat and fish.
These BBQs are not cheap - we have to save for this purchase - and it is incredibility reassuring to know that if there are any issues Oliver and team will go and above beyond to resolve.Experimenting with adding flavoured wood chunks to the recipe makes smoking and barbecuing even more delicious. Pecan is ideal when smoking poultry and fish as it adds a bit more kick than cherry and apple, but won't over smoke. With an almost identical flavour profile as post Oak (same family of Oak) this English oak is our personal favourite in BBQ smoking, pairing well with all foods, especially beef (brisket) , pork and chicken. Note: this excludes Cactus Jack smokers, as due to their size and logistics involved, we require an extra 2 days of processing.