Smoking Wood Chips

Wood chips, chunks, grilling papers and planks for grilling and smoking food. Types of wood on this page are: hickory, apple, cherry, mesquite and wine soaked chips.

When using a smoker box on a grill it is not necessary to soak wood chips before use. Soaking wood chips allows them to burn slower, if you are cooking a steak (for example) you will not need the extra time that soaking the chips provides.

Types of wood on this page are: hickory, apple, cherry, mesquite and wine soaked chips.

This is a basic list of the types of smoking woods and what they are primarily used for.

When using a smoker box on a grill it is not necessary to soak wood chips before use. Soaking wood chips allows them to burn slower, if you are cooking a steak (for example) you will not need the extra time that soaking the chips provides.

This is just a basic flavor guide; you will notice a trend in this chart however. The lighter the meat type the milder the smoke flavor used. This shouldn’t prevent you from trying for example Mesquite with chicken, just start with a lot less wood chips than you would use normally.

Wood Type - Smoke Flavor - Best Uses

Alder - (mild)- Seafood and Pork

Fruit Woods (Apple, Cherry, Etc.) - (mild) - Poultry, Veal and Pork

Maple - (strong) - Beef, Pork, and Poultry

Hickory - (strong) - Beef, Pork, and Poultry

Mesquite - (strong) - Beef, Duck, and Lamb Oak - (strong) - Beef and Ham

Wood Chips VS. Wood Chunks: Wood chips are primarily used in smoker boxes they are smaller so the will not burn as long. While wood chunks are used in a full-fledged smoker. You can cut down wood chunks for use in your smoker box.

When using a smoker box for the first time I suggest starting by covering about 1/4 of the bottom with the wood chips of your choice. Then spread them around the entire box. If you desire a stronger smoke flavor fill the box 1/2 way the next time you use it and so on.