Real Wood Smoking – But what wood should you use?

At Blackwood Ovens, we have a range of Smoking chips ideal for creating authentic smoked flavouring. Our range is available in 1, 5 and 10-litre bags. We have a wood chip to compliment all different types of food, here are some notes on flavours and uses.

At Blackwood Ovens, we have a range of Smoking chips ideal for creating authentic smoked flavouring. Our range is available in 1, 5 and 10-litre bags. We have a wood chip to compliment all different types of food, here are some notes on flavours and uses.

For best results, we recommend that you soak the wood chips in water for 30 minutes before using on your machine. Drain off the excess water and add the chips directly onto the lit charcoal, or alternatively double wrap the chips in cooking foil and pierce to allow the fantastic flavours to infuse your food.

Apple has a light, fruity, slightly sweet aroma and is commonly used with pork and poultry. I like to use it with pork ribs, and it can be mixed with other smoke woods like oak and cherry with fantastic results.

Beech a nice mild wood and a good all-rounder which is great for whatever you care to use it with. Good with meat and seafood.

Whisky Oak chips come from aged whisky barrels which have been used to store whisky in for the past 9 – 15 years. The mixture of Whisky & Aged Oak gives you the wonderful Whisky Oak smoke flavour. Fantastic for Beef, Chicken, Lamb Pork or Vegetables.

Cherry slightly sweet fruity smoke that’s great with poultry. This smoke is a mild, sweet and fruity smoke which gives a rosy tint to light-coloured meats. It has a slight red colour and a subtle, sweet, fruity flavour. It goes well with beef, pork, and poultry and can be mixed with oak and apple.

Hickory is the most popular smoke wood used in barbecue, especially pork and ribs. It has a sweet to strong, heavy bacon flavour, and has a strong flavour that compliments all meats.
Side note: Some people find that hickory alone can be overwhelming, especially if too much is used. We never use hickory alone, but mix it with oak – two parts oak to one-part hickory. This is good for an all-round smoking wood and works well with pork, ribs, hams, poultry, and beef.

Oak is one of our favourite woods. It goes with just about any barbecue meat. It has a medium smoky flavour that is stronger than apple and cherry, but lighter than hickory. As a result, it mixes well with these three woods, but also works great by itself. An excellent wood to start off with.

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