Go vintage, go oak. Oak is one of our favourite smoke woods here at Blackwood. It pairs perfectly with just about any barbecue meat. Encompassing 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 to enhance your foods flavour.

For best results soak the wood chips in water for 30 minutes before using on your barbecue.

Drain off the excess water and add the wood 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.

5ltr bag