These four-pound bags of Weber wood chunks come in five delicious flavours for endless possibilities! Weber wood chunks are a little bigger than most - say, about the size of a 10-year-old's fist or seven loonies, piled on top of one another. You don't have to be born with a banjo or sleep beside your smoker, night after night, to get some smoke flavour into your food. Nowadays, anybody can do it, using any kind of barbecue. We've got all the supplies (and free advice) you need. And we're not just blowing smoke.
In Texas, they call mesquite, Texas Ironwood because it'll dull the toughest chainsaw. That's probably why these chunks are a little on the large side about the size of half a stack of poker chips. Anyhow, next time you're smoking with mesquite and are moved to propose a toast to the memory of Davy, here's a good misquote: Remember the name of that fort in Texas! Mesquite has a strong flavour and is often used to grill fast-cooking beef. Also works wonders with veggies.
There was a time when all baseball bats were made of hickory because of its high energy content. (Or wait? Maybe that's why it's highly prized for burning?) In any event, hickory has always been popular at barbecues, south of the Mason-Dixon line. Now, it's smoking things up here, north of the 49th parallel and above the great lakes, too. Hickory is not for the feckless. It has a distinct flavour, almost bacon-like. So be judicious in its use with pork, chicken, beef, wild game and cheese.
Pecan wood chunks burn cool and produce a delicate flavour. Think of it as a subtle alternative to hickory. Use for lamb, chicken, pork, fish and cheese.
According to many grill meisters, cherry wood is the Queen of Smoke. It's popular because its flavour literally goes with just about anything. Tyros might want to make cherry the wood they use for their first time smoking. Cherry has a lovely, mild flavour making it a pretty good smoke for just about anything.
Apple is so sweet and mild, grillers and smokers cherish it for the light, fruity flavour it imparts to food. It's great for poultry, game birds and pork and it adds a delightful dimension to the taste of ribs and chops and even ham. It's also good with beef. (Weird but true.) Apple wood chunks are for pros and novices. The flavour is often described as being elusive but there. Which is, as Goldilocks says, 'Just right.' (Though why you would listen to a porridge expert is beyond us.)