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BBQ Smoking Wood Chips

BBQ Smoking Wood Chips - Enhance Your BBQ Flavour

One of the most significant trends in BBQ is using wood chips for smoking. The correct wood chips can bring an added level of flavour to your BBQ cooking. We supply a range of brands, including Napoleon Grills, Weber, Big Green Egg, Outback, and Delivita, each of which will bring a different flavour to your food.

Choose from hickory, apple, cherry, oak, mesquite, pecan, and alder wood chips. Compatible with gas BBQs, charcoal grills, and ceramic kamados. Follow the instructions and enjoy the authentic smoky flavours achieved by using premium smoking wood chips.

DeliVita Wood Fired Pizza Wood Bundle Starter Kit Delivita Save 18% Save %
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DeliVita Wood Fired Pizza Wood Bundle Starter Kit

Delivita
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The DeliVita Starter Wood Bundle: 24 wood wool firelighters 3kg kiln dried kindling 16kg kiln dried ash logs split to a perfect size for DeliVita ...

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£60.00
£60.00 - £60.00
£60.00
£49.00
£49.00 - £49.00
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BBQ Smoking Wood Chips Guide

BBQ smoking wood chips are small pieces of hardwood that smolder on hot coals or in smoker boxes, producing aromatic smoke that infuses food with distinctive flavours. Different wood types create different flavour profiles, allowing you to customize your BBQ experience. Compatible with gas BBQs, charcoal grills, and ceramic kamados like Big Green Egg.

Wood Chip Flavour Profiles

Hickory: Bold, traditional BBQ flavour with bacon-like notes. Perfect for pork ribs, beef brisket, and pulled pork. The most popular smoking wood in the UK.

Apple: Mild, sweet, fruity smoke. Excellent for poultry, pork chops, and fish. Creates a beautiful golden colour on chicken and turkey.

Cherry: Sweet, fruity flavour with subtle tartness. Ideal for poultry, pork, and lamb. Adds attractive mahogany colour to meat.

Oak: Medium smoky flavour, versatile and traditional. Works with all meats, especially beef and lamb. Classic British BBQ wood.

Mesquite: Intense, earthy smoke. Best for beef and game. Use sparingly as it can overpower delicate meats.

Pecan: Nutty, sweet flavour similar to hickory but milder. Great for poultry, pork, and beef.

Alder: Delicate, slightly sweet smoke. Traditional for salmon and other fish. Won't overpower seafood.

Wood Pairing Guide

Beef: Hickory, oak, mesquite, or pecan for bold flavours that complement rich meat.

Pork: Apple, cherry, hickory, or pecan for sweet and savoury combinations.

Poultry: Apple, cherry, pecan, or oak for mild, complementary smoke.

Fish & Seafood: Alder, apple, or cherry for delicate smoke that enhances without overpowering.

Lamb: Oak, cherry, or apple for flavours that complement gamey notes.

How to Use Wood Chips

Gas BBQs: Use a smoker box or foil packet with holes. Place directly over a burner. Preheat BBQ, add chips, wait for smoke before adding food.

Charcoal BBQs: Soak chips for 30 minutes, then scatter directly on hot coals. Add fresh chips every 45-60 minutes for long smoking sessions.

Kamados (Big Green Egg): Place chips or chunks directly on hot charcoal. Wood chunks work better for long sessions as they smolder for hours.

Wood Chips vs Wood Chunks

Wood Chips (1-3cm): Burn quickly, ideal for shorter cooking sessions (1-2 hours) and gas BBQs. Provide quick, intense smoke.

Wood Chunks (5-10cm): Burn slowly, perfect for long smoking sessions (4+ hours) on charcoal BBQs and kamados. Provide sustained smoke.

Shop BBQ Products

Buy BBQ Smoking Wood Chips Online with UK Delivery

Shop our BBQ smoking wood chips online with free UK delivery on selected items. Browse hickory, apple, cherry, oak, mesquite, pecan, and alder flavours from Napoleon, Weber, Big Green Egg, and specialist brands. Available in chips and chunks for different cooking styles. Detailed flavour profiles and pairing guides help you choose the right wood for your BBQ.

Local to Berkshire? Visit our showroom at Oaktree Garden Centre to see our range of BBQ smoking wood chips and chunks. Our specialists can advise on which wood flavours work best for different meats and BBQ types, and demonstrate proper smoking techniques. Convenient for customers in Bracknell, Ascot, Wokingham, Windsor, Maidenhead, Reading, and surrounding areas.

All BBQ smoking wood chips are food-grade, untreated hardwood safe for cooking. Shop online for convenient nationwide delivery, or visit our Berkshire showroom for expert advice on smoking techniques.

Frequently Asked Questions*

What are BBQ smoking wood chips and how do they work?
BBQ smoking wood chips are small pieces of hardwood that smolder on hot coals or in smoker boxes, producing aromatic smoke that infuses food with distinctive flavours. Different wood types create different flavour profiles - hickory for bold smoky taste, apple for mild sweetness, cherry for fruity notes, and oak for traditional BBQ flavour. They work with gas BBQs, charcoal grills, and kamado cookers.
Which wood chips are best for smoking different meats?
Hickory and oak are excellent for beef and pork with bold, traditional BBQ flavour. Apple and cherry work beautifully with poultry and pork, adding mild, sweet, fruity notes. Mesquite provides intense smoky flavour for beef but can overpower delicate meats. Pecan offers nutty sweetness for poultry and pork. Mix different woods to create custom flavour profiles.
Do I need to soak wood chips before using them?
For charcoal BBQs and kamados, soaking chips for 30 minutes helps them smolder rather than burn quickly, producing more smoke. For gas BBQ smoker boxes, dry chips often work better as they ignite faster and produce consistent smoke. Experiment to find what works best for your setup and cooking style.
Can I use wood chips on a gas BBQ?
Yes! Use a smoker box (metal container with holes) filled with wood chips placed directly over a burner. Alternatively, create a foil packet with holes poked in the top. Preheat the BBQ, add chips to the smoker box, and wait for smoke before adding food. Gas BBQs can achieve excellent smoking results with the right technique.
How many wood chips do I need for smoking?
For most smoking sessions, 1-2 handfuls (50-100g) of chips is sufficient. For long smoking sessions (4+ hours), you may need to add fresh chips every 45-60 minutes to maintain smoke production. Start with less - you can always add more. Too much smoke creates bitter flavours.
What's the difference between wood chips and wood chunks?
Wood chips are small (1-3cm) and burn quickly, ideal for shorter cooking sessions (1-2 hours) and gas BBQs. Wood chunks are larger (5-10cm) and burn slowly, perfect for long smoking sessions (4+ hours) on charcoal BBQs and kamados. Chunks provide sustained smoke whilst chips offer quick, intense smoke.
Can I use wood chips with my Big Green Egg or kamado?
Absolutely! Kamados are excellent for smoking with wood chips or chunks. Place chips directly on hot charcoal or use a small metal container. The ceramic construction retains heat and smoke efficiently. For long smoking sessions, wood chunks work better than chips as they smolder for hours without needing replacement.
Are wood chips safe for cooking?
Yes, when using proper hardwood chips designed for BBQ smoking. Only use untreated, natural hardwood chips - never use treated lumber, painted wood, or softwoods like pine which contain resins that create toxic smoke. Purchase food-grade smoking wood chips from reputable BBQ suppliers to ensure safety.
How do I store BBQ smoking wood chips?
Store wood chips in a cool, dry location in their original packaging or an airtight container. Moisture causes mold and affects smoke quality. Properly stored chips last indefinitely. Keep different wood types separate to maintain distinct flavours. Check for mold or musty odours before use.
Can I buy BBQ smoking wood chips online with UK delivery?
Yes, shop our BBQ smoking wood chips online with free UK delivery on selected items. Browse hickory, apple, cherry, oak, and other flavours from Napoleon, Weber, Big Green Egg, and specialist brands. For local customers in Berkshire, Bracknell, Ascot, Wokingham, Windsor, Maidenhead, and Reading, we also offer showroom collection and local delivery.
Where can I see BBQ smoking wood chips in person?
Visit our Berkshire showroom at Oaktree Garden Centre to see our range of BBQ smoking wood chips. Our specialists can advise on which wood flavours work best for different meats and BBQ types. Convenient for customers in Bracknell, Ascot, Wokingham, Windsor, Maidenhead, Reading, and surrounding areas.
What wood chips work best for fish and seafood?
Mild, fruity woods work best for fish and seafood. Apple, cherry, and alder provide delicate smoke that enhances rather than overpowers. Cedar planks are traditional for salmon. Avoid strong woods like hickory or mesquite which can make fish taste bitter. Smoke fish for shorter periods (30-60 minutes) than meat.

*These FAQs provide general guidance. Always follow the specific product manual and manufacturer instructions for safety, assembly, and operation. Manufacturer guidelines take precedence.

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