Smoking wood for BBQ with real flavor

Suitable for any BBQ – from kamado to gas barbecue

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Rookhout van goede kwaliteit

Zorgvuldig geselecteerd hardhout voor een zuivere rook en constante BBQ-smaak.

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Schoon, droog en onbehandeld

Alleen geschikt hout voor voedselbereiding, zonder kunstmatige toevoegingen.

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Voor elke BBQ-sessie

Van snel roken met snippers tot lange low & slow sessies met chunks.

What is smoking wood?

Smoking wood is specially selected hardwood used to add extra flavor to dishes on the barbecue. When the wood starts to smolder, aromatic smoke is created. This smoke adheres to the surface of the food and provides the typical BBQ smoke flavor.

Not all wood is suitable for smoking. Softwoods such as pine or spruce contain resins that produce a sharp, bitter smoke. Therefore, only hardwoods such as apple, cherry, oak, or hickory are used for barbecuing.

Good smoking wood is always:

  • 100% natural
  • untreated
  • clean and well-dried
  • suitable for food preparation

By using different types of wood, you can subtly adjust the flavor of your dishes.

Wood chips or smoke chunks - what's the difference?

Smoking wood is usually used in two forms: wood chips and smoke chunks.

Wood chips are small pieces of wood that start to smoke quickly when heated. This makes them ideal for shorter grilling sessions or when you want to quickly add a smoky flavour.

Also check out our wood chips collection.

Smoke chunks are larger pieces of wood that smoulder more slowly. This means they release smoke for a long time and are perfect for low & slow barbecue sessions such as pulled pork, brisket or spare ribs.

You can read more about this on our smoke chunks collection page.

Think of it this way:
Chips are the sprinters.
Chunks are the marathon runners.

What types of smoking wood are there?

Each type of wood has its own flavor profile. Some woods provide a soft, fruity smoke, while others add more power and depth to your dish.

Fruit trees such as apple smoking wood, cherry smoking wood and peach smoking wood give a mild, slightly sweet smoke that pairs perfectly with chicken, fish, and pork.

More neutral woods such as beech smoking wood or maple smoking wood are versatile and suit almost any dish.

Do you want a stronger smoke profile? Then woods such as oak smoking wood, hickory smoking wood or walnut smoking wood are a good choice. These provide a deeper and more robust BBQ flavor.

Additionally, there are also special smoking wood types such as whisky barrel smoking wood, red wine barrel smoking wood, almond smoking wood and olive smoking wood, which add unique aromas to your barbecue dishes.

By trying different types of wood, you will discover which flavor best suits your grilling style.

Need help? Check out our own flavor guide!

Our wood chip blends - the right balance instantly

Don't want to combine yourself? Then choose one of our carefully curated blends.

Sweet Fruity Blend
Soft and fruity with an accessible smoky flavour. Ideal for chicken, pork and fish.
Classic Smoke Blend
Balanced smoke with mild depth. Versatile for almost any dish.
Deep Smoke Blend
More powerful and full-bodied. Perfect for beef and low & slow preparations.

With our blends, you can easily choose the smoke intensity that suits your BBQ style.

Which smoking wood suits your dish?

Mild dishes such as chicken and fish → Choose fruit woods such as apple, cherry, or peach.

All-round use → Beech, Maple, or Classic Smoke Blend.

Hearty meats → Oak, Hickory, or Deep Smoke Blend.

Premium and complex → Whisky barrels or red wine barrels.

Unique and spicy → Olive, almond, or walnut.

By experimenting, you'll discover your ideal smoke profile.

How to use smoking wood on your BBQ?

Using smoking wood is simple, but the way you apply it differs per type of smoking wood.

Using smoking chunks

Smoking chunks are larger pieces of wood that smoulder slowly and release smoke for a long time. They are therefore ideal for kamados and charcoal barbecues.

Use smoking chunks as follows:

  1. Place 1 to 2 chunks between or on top of the glowing coals.
  2. Close the BBQ so that the smoke can spread well.
  3. Let the chunks smoulder slowly while your dish cooks.

Due to their size, chunks release smoke for a long time, making them perfect for low & slow preparations such as ribs, brisket or pulled pork.

Using wood chips

Wood chips are smaller and produce smoke faster. Therefore, we advise not to place chips directly in the heat, but always to use them in a smoking accessory.

Use wood chips as follows:

  1. Fill a smoking box or smoking tube with wood chips.
  2. Light the chips briefly so that they start to smoulder.
  3. Place the smoking box or smoking tube in the BBQ and close the lid.

This way, controlled smoke development occurs and you prevent the chips from burning immediately.

Tip for the best smoke development

Always use a small amount of smoking wood and add extra later if necessary. This prevents the smoke from becoming too intense and maintains a nice, balanced smoky flavour.

Buy smoking wood at Rookhoutdeals.nl

At Rookhoutdeals, you'll find premium smoking wood made from carefully selected hardwood. Our wood is all-natural, well-dried, and suitable for food preparation.

Whether you want a subtle fruity smoke flavor or a powerful BBQ smoke, with the right smoking wood, you can give any dish extra character.

Also check out our:

wood chip collection

smoking chunks collection

smoking wood sample packs

smoking accessories