Wood Chunks: What Are They & Are They Good For Smoking?

by Joost Nusselder | Last Updated:  June 5, 2022

Always the latest smoking tips & tricks?

Subscribe to THE ESSENTIAL newsletter for aspiring pitmasters

We'll only use your email address for our newsletter and respect your privacy

I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Wood chunks are an essential ingredient in smoking meat. But what exactly are they? And how are they different from wood pellets?

Chunks are irregularly shaped pieces of hardwood that you put in the smoker to create smoke. They’re different from pellets which are made of compressed sawdust. 

Yes, chunks are definitely good for smoking meat. They create a more consistent and stable temperature in the smoker thanks to their size and shape, and they also add more flavor to your meat thanks to their natural hardwood smoke.

In this article, I’ll dive a little deeper into the differences between wood chunks and wood pellets and discuss whether or not they’re good for smoking.

What are wood chunks

Wood Smoked Meats: The Truth Behind the Flavor

The Myth of Matching Wood to Meat

It’s easy to get caught up in the hype of matching the right type of wood to the right type of meat, but the truth is that it’s not as important as you might think. In fact, the climate and soil in which the wood is grown has a much bigger impact on the flavour of the smoke than the type of tree it is.

So, if you’re looking to get the best flavour out of your smoked meats, it’s best to focus on the techniques of creating good smoke rather than obsessing over the type of wood you’re using.

The Reality of Wood Variety

The reality is that the type of wood you use matters less than how you burn it. All the major hardwoods (hickory, oak, apple, cherry and maple) work equally well, so don’t get too caught up in trying to find the perfect match.

Plus, many of the guides and charts out there that claim to show the flavour profiles of different wood types are just companies copying the same information to create nice looking graphics for marketing.

The Bottom Line

So, here’s the bottom line:

  • The climate and soil in which the wood is grown has a much bigger impact on the flavour of the smoke than the type of tree it is.
  • All the major hardwoods (hickory, oak, apple, cherry and maple) work equally well.
  • Don’t get too caught up in trying to find the perfect match – focus on the techniques of creating good smoke instead.
  • Many of the guides and charts out there that claim to show the flavour profiles of different wood types are just companies copying the same information to create nice looking graphics for marketing.

What Wood Should You Use for Smoking?

The Basics

When it comes to smoking, the type of wood you use is pretty important. If you’re using an old-school wood burning smoker, you’ll want to pay extra attention to the type of wood you use. But if you’re using a charcoal, electric, or gas smoker, you can just add wood chunks or chips for flavor.

What to Look For

If you want to get the most out of your smoking experience, here’s what you should look for in a wood:

  • Hardwoods: Hardwoods like oak, hickory, and mesquite are best for smoking. They burn for a longer period of time and give your food a nice smoky flavor.
  • Aromatic woods: Aromatic woods like apple, cherry, and pecan give your food a sweet, fruity flavor.
  • Moisture content: Make sure the wood you use is dry. Wet wood won’t burn as well and can give your food a bitter taste.

The Pros Know Best

If you’re looking for some expert advice on what type of wood to use for smoking, look no further than BBQ master Aaron Franklin. In his video, Aaron talks about what characteristics he looks for in an “optimal smoke”. So if you want to get the most out of your smoking experience, take a few tips from the pro.

Differences

Wood Chunks Vs Chips For Smoking

Grilling with wood chips or chunks can be a great way to add flavor to your food. But there’s a key difference between the two that you should be aware of. Chips burn faster than chunks, so if you’re looking for a light smoke over 20 minutes or so, chips are the way to go. But if you want your food to be smoked for an hour or more, chunks are the way to go.

So, if you’re looking for a quick and easy way to add flavor to your food, chips are the way to go. But if you want to smoke your food for a longer period of time, chunks are the way to go. Just remember, chips burn faster than chunks, so you’ll need to keep an eye on them. And, of course, make sure you use the right type of wood for your grilling needs.

Wood Chunks Vs Logs For Smoking

When it comes to smoking, wood chunks are the way to go. They produce more smoke and, therefore, better flavor than logs. Wood chunks smolder for longer, giving your food a more intense flavor. Logs, on the other hand, burn quickly and don’t provide as much smoke. So if you’re looking for that delicious smoky flavor, wood chunks are the way to go.

Another difference between wood chunks and logs is the amount of time it takes to get them ready for smoking. Logs take a lot longer to prepare than wood chunks, which can be added directly to the smoker. So if you’re in a hurry and want to get your food smoking quickly, wood chunks are the way to go.

Conclusion

In conclusion, wood chunks are a great way to add flavor and smoke to your favorite dishes. They’re easy to use and can be found at most hardware stores. Just remember to soak them in water for at least an hour before use, and don’t go overboard with the amount you use – a little goes a LONG way! Plus, it’s a great way to show off your grilling skills – after all, you’re a GRILL-IANT! So don’t be afraid to give wood chunks a try – you won’t regret it!

Joost Nusselder, the founder of Lakeside Smokers is a content marketer, dad and loves trying out new food with BBQ Smoking (& Japanese food!) at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.