If you’ve ever bitten into a perfectly smoked rib or juicy grilled chicken with just the right hint of wood-fired flavor, you know there’s something magical about cooking with wood. But if you’re new to the world of smoking and grilling, figuring out how to smoke with wood chunks can feel a little intimidating. Don’t worry, it’s easier than it sounds. Whether you’re firing up a charcoal grill or using a gas setup, wood chunks can take your backyard cooking game to the next level with deep, rich flavor.
What Are Wood Chunks and Why Use Them?
Wood chunks are exactly what they sound like: small pieces of hardwood, usually about the size of a fist, that are used to add smoky flavor when grilling or smoking food. Unlike wood chips, which burn quickly, chunks are thicker and burn more slowly, making them ideal for longer cooking sessions.
They give off a steady stream of smoke, which allows the flavors to build gradually and evenly. This makes them a favorite among barbecue lovers, especially when smoking meats like ribs, brisket, or pork shoulder. Plus, they’re super versatile—you can mix and match wood types to create custom flavor profiles.
Best Types for Smoking & Flavor Profiles
Not all wood is created equal when it comes to smoking, and the type you choose can really impact the flavor of your food. Hickory is bold, smoky, and a popular pick with pork and ribs. If you’re after something a little milder, applewood gives off a sweet, fruity smoke that’s great for chicken or turkey. Mesquite burns hot and fast with a strong, earthy flavor, making it ideal for beef, especially brisket. And then there’s oak, a versatile, medium-flavored option that complements just about anything.
How to Use Wood Chunks: Charcoal vs. Gas Grills
On a charcoal grill, the wood chunks can go directly on top of the hot coals. For low-and-slow smoking, arrange your coals to one side (indirect heat), then place one or two chunks on the coals and put your meat on the opposite side. This lets the smoke circulate without cooking the meat too quickly. Start with a small amount—too much smoke can overpower the food—and add more chunks as needed for longer cooks.
With a gas grill, the approach is slightly different since you don’t have coal to work with. You’ll want to use a smoker box, which is a small metal container that holds your wood chunks and sits directly over one of the burners. No smoker box? You can also wrap the chunks in aluminum foil, poke a few holes in the top, and place the packet over a lit burner. Once the wood starts to smolder and smoke, you’re good to go. Just be sure to keep the lid closed as much as possible—smoke flavor needs time to soak into the food, and every time you lift the lid, that flavor escapes.