Chips, Chunks or Logs?
Chips are about 2.5cm wide. Chips smoke quickly, but they burn quickly too, which is why you soak them for up to 30 mins before putting on your smoker. Chips are best on smaller grills, like kettles, offset smokers, electric smokers, ceramic BBQ’s – like our Kamado as well as gas grills.
Chunk are well, chunks! They're bigger (about 4-10cm). They burn a bit slower than chips and you don't need to soak them. They produce smoke relatively quickly and burn for longer than chips will. They're better on slightly bigger smokers like upright barrel smokers and offset smokers, basically any larger smoker with foods that smoke all day.
At 30-45cm long, logs will need to have space to burn. They suit large smokers and aren't suitable for kettles or smaller units. You also need good airflow as it takes about an hour to burn the logs down to embers. They generate both heat and smoke though, so if you want, you can do without charcoal as a heat source.
How much to use
Chips: 2 handfuls every 30 minutes (Kettles, Kamado, Small Offsets)
Chunks: 2-4 chunks per hour (Charcoal Grills, Kamado, Upright Smokers, Offsets)
Logs: 1-3 logs per hour (on a large Offset)
Apple – Apple wood has a subtle, sweet and fruity flavour that is ideal for poultry, beef, pork, game birds and some seafoods.
Cherry – Cherry wood has mild, well-rounded sweetness and fruity flavour that goes well with all meats and vegetables.
Hickory – Hickory wood has a strong, sweet, almost bacon flavour. Because of it’s strength it is perfect for pork and other game meat.
Mesquite – Mesquite wood has a strong, bold, earthy flavour that adds a nice taste to most red and dark meats. It burns hotter than most other woods.
Pear – Pear Wood burns with a smoke that has a subtle fruity flavour with a touch of sweetness. It’s ideal with pork, beef and poultry.
Pecan – In flavour pecan is similar to hickory but more subtle and ideal for poultry, beef, pork, and lamb.
Manuka – Manuka has a broad, robust flavour producing a heavy smoke with a touch of sweetness. Works well with any meat, but particularly good with seafood.
Pohutukawa – Goes well with all white meats.
Oak – Oak Wood has a smoke that has a medium smokey flavour and is perfect for mixing with other woods. It’s great with seafood, pork, beef, poultry, lamb and game.
Wine Oak – Wine oak has a heavy smoke flavour and hints of fruity wine barrel. It is good with red meats and game.
Woods to avoid
It’s tempting to go out scavenging and find your own wood, and that’s great, but make sure you know what you're getting. Some woods aren't suitable for smoking and could be harmful, eg.Pine, Fir, Spruce, Redwood, Cedar, Cypress, Elm, Eucalyptus, Sassafras, Sycamore, Liquid Amber and Redwood.
Generally, you're OK with trees you eat fruit or nuts from; orchard trees or nuts are fine.
Rule of Thumb
If you're using your own wood, make sure it’s completely dry. Don't use mouldy or musty wood, this will release a nasty smell into your food. Don't leave too much bark on your wood, it can create a smoke that is bitter and very smoky. Also, make sure it’s not treated.
If you're using native wood, make sure it’s not a protected tree. Remember, Pohutukawa is protected.