Using smoking wood sounds more complicated to many people than it is.
Perhaps you've thought: "I'll leave smoking for later, that's for true BBQ experts." But in reality, it's one of the easiest ways to instantly improve your dish.
It all starts with the choice between chips and chunks.
Chips, also called wood chips, release smoke quickly and are ideal for shorter cooking times. Think chicken, fish, or vegetables. Chunks are larger pieces of wood and release smoke slowly. Perfect if you're going to BBQ for longer, for example with pulled pork or larger cuts of meat.
Next, you choose the type of wood. This is where the magic happens.
Milder woods like apple, cherry, or maple give a soft, slightly sweet smoky flavor. Perfect for chicken, fish, or pork. If you're going for beef or want a more intense flavor? Then it's better to choose woods like oak or hickory.
A common mistake people make is thinking: the more smoke, the better. But the opposite is true.
Start with a small amount. One to two handfuls of chips or one to three chunks is often enough. You want to see a light, thin smoke, not thick white clouds. Those actually create a bitter taste.
The moment you add smoking wood is also important. Add it primarily at the beginning of your preparation. During that phase, your dish absorbs the most smoke. After that, you can optionally add a little more, but keep it subtle.
And perhaps you've heard of it: soaking smoking wood in water. In practice, this is usually not necessary. Dry wood ensures cleaner combustion and better flavor.
The most important thing is actually very simple: start slowly, experiment, and discover what you like.
Before you know it, you're not just barbecuing, but truly smoking. And that's exactly where the difference lies.
👉 Not sure which smoking wood to use? Check out our flavor guide or ask your question, and we'll be happy to help you get started.