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20 Best Wood For Pork Butt (2023 Updated)

Wood for pork butt is typically used for smoking the meat. This type of wood imparts a flavor to the pork that is different from other meats. The most common types of wood used for smoking pork butt are hickory, maple, and oak.

Each type of wood will give the pork a different flavor. Hickory is the most common type of wood used for smoking pork butt. It imparts a strong flavor to the meat. Maple is a sweeter wood and imparts a sweeter flavor to the pork.

Oak is a more mild wood and imparts a more subtle flavor to the pork.

20 Best Wood For Pork Butt

Product Image Product Name Features Price

B & B Wood Chunks, Post Oak, Smoking, Texas Style

  • Oak Wood

B&B Apple Smoking Wood Chunks 549cu.in/3.1kg

  • Apple

Weber Apple Wood Chunks

  • Apple Wood

Camerons Products Pecan Wood Cooking Chunks- BBQ Wood Chunks for Grilling and Smoking- Large Bag

  • Brown

Camerons Products Precision Smoking Wood Chunks (Hickory) ~10 Pounds, 840 Cu. in. – Uniform Size: 3" x 2" x 2" for Even Burning – Kiln Dried BBQ

  • Hickory

Weber Wood Chips, Apple – 2 lb bag

  • Subtle Sweet flavor
  • Chip size pieces
  • Two pound bag

Camerons Products Wood Smoker Chips – Maple ~ Approx. 5 Pound Box, 420 Cu. in. – 100% Natural, Course Cut, Wood Smoking and Barbecue Chip

  • Maple

Cowboy Smoking Wood Chunks, Hickory

  • Clean and healthy way to add smoke flavours to your food
  • Use as a stand-alone fuel source or use in combination with lump charcoal or briquettes

Western BBQ Smoking Chips, Hickory – 9.34 L

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken

Western BBQ Cooking Chunks, Cherry

  • Cherry

Smokehouse Cherry Wood Chunks

  • Cherry Wood

Western BBQ Cooking Chunks, Apple

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken

Big Green Egg Smoking Chunks, Hickory – 9 l

  • Hickory

Western BBQ Smoking Chips, Mesquite – 9.34 l

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken

B & B Wood Chips, Smoking, Hickory, Texas Style – 2.94 l

  • 100% Natural, Competition Grade Smoking Wood Chips.
  • Can be used in Gas, Charcoal and Electric Grills and Smokers.
  • Made in the USA, from the great State of Texas!

Western Premium BBQ Products Post Oak BBQ Cooking Chunks, 570 Cu in

  • 100% Natural
  • Kiln Dried Made In The Usa
  • Made In The Usa

Western 570 Cu in Pecan Smoking Chunks

  • 100% Natural.
  • Kiln Dried to perfection.
  • Made in the USA.

Cowboy Smoking Wood Chips, Mesquite

  • 100% All Natural Hickory Chips For Use In Smokers
  • Easy to use
  • This product is manufactured in China

Jack Daniel's 180 Cu. in. Whiskey Barrel Smoking Oak Wood Chips (4-Pack)

  • 4 Pack

Jack Daniels 01749 Wood Smoking Chips – 2 lb bag

  • Jack Daniel’s Wood Chips will add Jack Daniel’s whisky flavoring to all of your grilled foods
  • Made from 100% Jack Daniel’s oak aging barrels
B & B Wood Chunks, Post Oak, Smoking, Texas Style
  • Oak Wood
B&B Apple Smoking Wood Chunks 549cu.in/3.1kg
  • Apple
Weber Apple Wood Chunks
  • Apple Wood
Camerons Products Pecan Wood Cooking Chunks- BBQ Wood Chunks for Grilling and Smoking- Large Bag
  • Brown
Camerons Products Precision Smoking Wood Chunks (Hickory) ~10 Pounds, 840 Cu. in. – Uniform Size: 3" x 2" x 2" for Even Burning – Kiln Dried BBQ
  • Hickory
Weber Wood Chips, Apple – 2 lb bag
  • Subtle Sweet flavor
  • Chip size pieces
  • Two pound bag
Camerons Products Wood Smoker Chips – Maple ~ Approx. 5 Pound Box, 420 Cu. in. – 100% Natural, Course Cut, Wood Smoking and Barbecue Chip
  • Maple
Cowboy Smoking Wood Chunks, Hickory
  • Clean and healthy way to add smoke flavours to your food
  • Use as a stand-alone fuel source or use in combination with lump charcoal or briquettes
Western BBQ Smoking Chips, Hickory – 9.34 L
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
Western BBQ Cooking Chunks, Cherry
  • Cherry
Smokehouse Cherry Wood Chunks
  • Cherry Wood
Western BBQ Cooking Chunks, Apple
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
Big Green Egg Smoking Chunks, Hickory – 9 l
  • Hickory
Western BBQ Smoking Chips, Mesquite – 9.34 l
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
B & B Wood Chips, Smoking, Hickory, Texas Style – 2.94 l
  • 100% Natural, Competition Grade Smoking Wood Chips.
  • Can be used in Gas, Charcoal and Electric Grills and Smokers.
  • Made in the USA, from the great State of Texas!
Western Premium BBQ Products Post Oak BBQ Cooking Chunks, 570 Cu in
  • 100% Natural
  • Kiln Dried Made In The Usa
  • Made In The Usa
Western 570 Cu in Pecan Smoking Chunks
  • 100% Natural.
  • Kiln Dried to perfection.
  • Made in the USA.
Cowboy Smoking Wood Chips, Mesquite
  • 100% All Natural Hickory Chips For Use In Smokers
  • Easy to use
  • This product is manufactured in China
Jack Daniel's 180 Cu. in. Whiskey Barrel Smoking Oak Wood Chips (4-Pack)
  • 4 Pack
Jack Daniels 01749 Wood Smoking Chips – 2 lb bag
  • Jack Daniel’s Wood Chips will add Jack Daniel’s whisky flavoring to all of your grilled foods
  • Made from 100% Jack Daniel’s oak aging barrels

1. B & B Wood Chunks, Post Oak, Smoking, Texas Style

B & B Wood Chunks, Post Oak, Smoking, Texas Style

  • Oak Wood

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Units in Package 1
Directions For use in all gas, charcoal & electric grills & smokers. The Wet Chunk Approach: For that moist and flavorful smoke, soak wood chunks in water for at least 30 minutes. Drain chunks, and place 3 to 4 pieces directly over the hottest area of your cooker or directly onto hot coals. Move lit wood chunks to edges as needed to create smoldering. The Dry Chunk Approach: For a steady slow release smoke, try the dry chunk method of placing 3 to 4 pieces directly onto the fire or heat source. Allow the wood chunks to ignite, then using tongs move them to the edges as needed, allowing the wood chunks to smolder without flaming up. You can use wood chunks in place of charcoal when grilling or smoking for that real wood cooking experience. Simply stack, burn and spread hot coals. When chunks as a primary heat source, always plan to have extra on hand for longer cook times. Cooking Tips: Experiment soaking your chunks with a beer, wine or fruit juice instead of water to give our flavors more complexity. Don’t open your cooker! The flavor is in the smoke so you want to keep as much smoke as possible sealed in to help flavor your food. A water bottle on hand is a great way to control flareups and add moisture to your food while cooking.
Warnings This product can expose you to chemicals including carbon monoxide and wood dust, which are known to the State of California to cause cancer or reproductive harm. For more information go to www.P65Warnings.ca.gov. Drilling, sawing, sanding or machining wood products can expose you to wood dust, a substance known to the State of California to cause cancer. Avoid inhaling wood dust or use a dust mask or other safeguards for personal protection. Caution-Flammable: Be very careful when starting any fire. Keep hot grills and cookers out of reach from children and pets. Never leave any fire unattended. When storing cooking woods, keep them in a dry area away from fire and open flame. The Bay Area Air Quality Management District Warning: Use of this and other solid fuels may be restricted at times by law. Please check 1-877-4No-Burn or http://www.8774noburn.org before burning.

2. B&B Apple Smoking Wood Chunks 549cu.in/3.1kg

B&B Apple Smoking Wood Chunks 549cu.in/3.1kg

  • Apple

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3. Weber Apple Wood Chunks

Weber Apple Wood Chunks

  • Apple Wood

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Details
Special Feature Electric Stovetop Compatible
Capacity 4 Pounds
Product Care Instructions Dishwasher Safe
Number of Pieces 1
Product Dimensions 16 x 12 x 4 inches

4. Camerons Products Pecan Wood Cooking Chunks- BBQ Wood Chunks for Grilling and Smoking- Large Bag

Camerons Products Pecan Wood Cooking Chunks- BBQ Wood Chunks for Grilling and Smoking- Large Bag

  • Brown

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Details
Product Dimensions 11 x 8 x 20 inches
Is Discontinued By Manufacturer No

5. Camerons Products Precision Smoking Wood Chunks (Hickory) ~10 Pounds, 840 Cu. in. – Uniform Size: 3″ x 2″ x 2″ for Even Burning – Kiln Dried BBQ

Camerons Products Precision Smoking Wood Chunks (Hickory) ~10 Pounds, 840 Cu. in. - Uniform Size: 3

  • Hickory

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Product Dimensions 9 x 10 x 12 inches

6. Weber Wood Chips, Apple – 2 lb bag

Weber Wood Chips, Apple - 2 lb bag

  • Subtle Sweet flavor
  • Chip size pieces
  • Two pound bag

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Weight 1.7 oz

7. Camerons Products Wood Smoker Chips – Maple ~ Approx. 5 Pound Box, 420 Cu. in. – 100% Natural, Course Cut, Wood Smoking and Barbecue Chip

Camerons Products Wood Smoker Chips - Maple ~ Approx. 5 Pound Box, 420 Cu. in. - 100% Natural, Course Cut, Wood Smoking and Barbecue Chip

  • Maple

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Details
Overall Width 8.03 inches

8. Cowboy Smoking Wood Chunks, Hickory

Cowboy Smoking Wood Chunks, Hickory

  • Clean and healthy way to add smoke flavours to your food
  • Use as a stand-alone fuel source or use in combination with lump charcoal or briquettes
  • Provides steady smoke for longer cook times and a more robust smoky flavour

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Details
Units in Package 1
Directions Use instead of charcoal: Build a barbeque fire with wood chunks the same way you would using charcoal. Do not water soak wood. 1) As you would with charcoal, pyramid wood chunks in a grill. 2) Light the pile of chunks using newspaper or solid starter. 3) Allow wood chunks to flame and burn for 15 to 20 minutes before spreading out coals. Cooking over wood chunks will provide a strong, smoky flavor. Use with charcoal: Place dry wood chunks directly on ready charcoal or for slower smoking, put chunks along the edge of the fire and allow to smolder. Keep water bottle handy to control flare ups. Safety First: Remember to always grill and smoke foods in an outdoor area.
Warnings California Proposition 65: This product can expose you to wood dust, the inhalation of which is known to the State of California to cause cancer. Burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke and other combustion by-products, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

9. Western BBQ Smoking Chips, Hickory – 9.34 L

Western BBQ Smoking Chips, Hickory - 9.34 L

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Units in Package 1
Unit Size 9.34 l
Directions How to Cook With Just Chunks: To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a Western solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving the rough edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. How to use with Charcoal: At Western, we recommend cooking the natural way by using lump charcoal instead of briquettes and using a solid fire starter instead of fluid to avoid having any chemicals influence your food. Light charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Natural wood burns hotter than charcoal briquettes, so be careful not to overcook.
Warnings California Residents: Burning this product may result in the emission of combustion by-products which are known by the State of California to cause cancer, birth defects and/or reproductive harm. The product contains wood dust, known by the State of California to cause cancer. For more information, contact us at info(at)woodinc.com.

10. Western BBQ Cooking Chunks, Cherry

Western BBQ Cooking Chunks, Cherry

  • Cherry

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Units in Package 1
Directions Lighting: To retain the natural flavor we suggest building your fire without starter fluid. Stack Cooking Chunks in a pyramid and light using preferred method. Stack chunks around two crumpled sheets of newspaper, then light the paper. Let burn for 18-20 minutes with lid and all vents open. For milder flavor allow additional time for wood to cook down. Close vents and lid. Wait one minute for flames to subside. Spread Cooking Chunks evenly. Cook with lid closed. Cooking with lid closed prevents flaming and gives more real wood smoke flavor. Remember, the flavor is in the smoke. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Cooking Chunks burn hotter than charcoal, so be careful not to overcook.
Warnings California Proposition 65 Warning: Burning this product may result in the emission of combustion by-products which are known by the state of California to cause cancer, birth defects and/or reproductive harm.

11. Smokehouse Cherry Wood Chunks

Smokehouse Cherry Wood Chunks

  • Cherry Wood

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Details
Brand Name Smokehouse
Flavor Cherry
Product Type Wood Chunks
All Natural Yes
Container Size 242 cu in

12. Western BBQ Cooking Chunks, Apple

Western BBQ Cooking Chunks, Apple

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Directions Lighting: To retain natural flavor, we suggest building your fire without starter fluid. Stack cooking chunks in a pyramid and light using preferred method. Stack chunks around two crumpled sheets of newspaper, then light the paper. -or- Use Western Red Hot Fire Starters for a fast, safe, and non-toxic start. Let burn for 18-20 minutes with lid and all vents open. For milder flavor allow additional time for wood to cook down. Close vents and lid. Wait one minute for flames to subside. Spread cooking chunks evenly. Cook with lid closed. Cooking with lid closed prevents flaming and gives more real wood smoke flavor. Remember, the flavor is in the smoke. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Cooking chunks burn hotter than charcoal, so be careful not to overcook.
Warnings California Proposition 65: Burning this product may result in the emission of combustion by-products which are known by the State of California to cause cancer, birth defects and/or reproductive harm. Use of this product and other solid fuels may be monitored at times by law. Please check 1-877-4NO-BURN or www.8774NOBURN.ORG before burning.

13. Big Green Egg Smoking Chunks, Hickory – 9 l

Big Green Egg Smoking Chunks, Hickory - 9 l

  • Hickory

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Units in Package 1
Unit Size 9 lt
Directions It is suggested to add chips before lighting charcoal to avoid stirring up ash. Cooking Instructions: For a lightly smoked flavor – mix a few chunks into the charcoal before lighting; for more smoked wood flavor – soak chunks in water for 30 minutes before adding to the charcoal; chunks or chips? For a less intense smoke flavor, the smaller sized chips will perform best. Chunks are larger pieces of hardwood and are ideal for creating more intense smoke over a longer period of time. Adding moisture to either will intensify the smoke and flavor.
Warnings Warning: This product can expose you to chemicals including soot which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/product. Certain Air Quality districts may restrict the use of this product and other solid fuels at times by law. Check 1-877-4No-Burn or www.8774Noburn.org for more information.

14. Western BBQ Smoking Chips, Mesquite – 9.34 l

Western BBQ Smoking Chips, Mesquite - 9.34 l

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Units in Package 1
Unit Size 9.34 l
Directions How to Cook With Just Chunks: To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a Western solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving the rough edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. How to use with Charcoal: At Western, we recommend cooking the natural way by using lump charcoal instead of briquettes and using a solid fire starter instead of fluid to avoid having any chemicals influence your food. Light charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Natural wood burns hotter than charcoal briquettes, so be careful not to overcook.
Warnings California Residents: Burning this product may result in the emission of combustion by-products which are known by the State of California to cause cancer, birth defects and/or reproductive harm. The product contains wood dust, known by the State of California to cause cancer. For more information, contact us at info(at)woodinc.com.

15. B & B Wood Chips, Smoking, Hickory, Texas Style – 2.94 l

B & B Wood Chips, Smoking, Hickory, Texas Style - 2.94 l

  • 100% Natural, Competition Grade Smoking Wood Chips.
  • Can be used in Gas, Charcoal and Electric Grills and Smokers.
  • Made in the USA, from the great State of Texas!
  • 180 cubic inch bag containing 2 pounds of wood chips on average.
  • Hickory Wood creates the best “country” aroma of all chips and has a delicious flavor!

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Units in Package 1
Unit Size 2.94 lt
Directions For use in all gas; charcoal & electric grills & smokers. The Wet Chip Approach: For the moist flavor, soak wood chips in water for at least 30 minutes. Drains chips, and using a foil pouch with holes or smoker tray, place directly over the hottest area of your cooker. Have extras on hand for longer cook times. The Dry Chip Approach: For a steady slow release smoke, try the dry chip method of placing chips loosely around the edge of your fire or near your heat source. The heat will allow the chips to slowly smolder. For a more intense smoke, place chips directly onto heat source and add chips as needed. Cooking Tips: Experiment soaking your chips with a beer, wine or fruit juice instead of water to give your flavors more complexity. Don’t open your cooker! The flavor is in the smoke so you want to keep as much smoke as possible sealed into help flavor your food. A water bottle on hand is a great way to control flareups and add moisture to your food while cooking.
Warnings This product can expose you to chemicals including carbon monoxide and wood dust, which are known to the State of California to cause cancer or reproductive harm. For more information go to www.P65Warnings.ca.gov. Drilling, sawing, sanding or machining wood products can expose you to wood dust, a substance known to the State of California to cause cancer. Avoid inhaling wood dust or use a dust mask or other safeguards for personal protections. Caution-Flammable: Be very careful when starting any fire. Keep hot grills and cookers out of reach from children and pets. Never leave any fire unattended. When storing cooking woods, keep them in a dry area away from fire and open flame. The Bay Area Air Quality Management District Warning: Use of this and other solid fuels may be restricted at times by law. Please check 1-877-4No-Burn or www.8774noburn.org before burning.

16. Western Premium BBQ Products Post Oak BBQ Cooking Chunks, 570 Cu in

Western Premium BBQ Products Post Oak BBQ Cooking Chunks, 570 Cu in

  • 100% Natural
  • Kiln Dried Made In The Usa
  • Made In The Usa
  • Fist Sized Chunks

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17. Western 570 Cu in Pecan Smoking Chunks

Western 570 Cu in Pecan Smoking Chunks

  • 100% Natural.
  • Kiln Dried to perfection.
  • Made in the USA.
  • 1/3 Cu. Ft.
  • Fist Sized Chunks.

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Details
Product Type Wood Smoking Chunks
Flavor Pecan
Container Size 549 cu. in.
Product Type Wood Chunks
Container Size 549

18. Cowboy Smoking Wood Chips, Mesquite

Cowboy Smoking Wood Chips, Mesquite

  • 100% All Natural Hickory Chips For Use In Smokers
  • Easy to use
  • This product is manufactured in China

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Units in Package 1
Directions Use with Gas Grills: On a gas grill, fill a reusable smoker tray or a foil pouch with two to three handfuls of wood chips. Place the tray or pouch directly over the hottest burner until it begins to smoke. Using tongs, move it to one side to make room for the food. The chips will smoke for approximately 20 to 30 minutes. Be sure to have a second pouch or smoker tray ready when cooking for longer periods of time. Use with Charcoal: For a fast burst of smoke, throw dry chips directly onto your already prepared coals. The chips will flare-up and smoke quickly. This is perfect for steaks, chicken cuts, and other quick grilling items. When smoking for longer periods, fill a smoker tray or foil pouch with wood chips and place it on the cooking grid above the coals or beside the coals in the fire area. The chips will begin to smoke within 10 to 15 minutes so adjust your timing based on the charcoal you are using.
Warnings California Proposition 65 Warning: This product contains wood dust, the Inhalation of which is known to the State of California to cause cancer. Burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke and other combustion by-products, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov. All of our wood is heat treated to a minimum interior temperature of 71 degrees C for at least 75 minutes. Heat treatment eliminates pests and prevents mold. For more information, visit: www.cowboycharcoal.com/heat-treatment/. Safety First: Remember to always grill and smoke foods in an outdoor area.

19. Jack Daniel’s 180 Cu. in. Whiskey Barrel Smoking Oak Wood Chips (4-Pack)

Jack Daniel's 180 Cu. in. Whiskey Barrel Smoking Oak Wood Chips (4-Pack)

  • 4 Pack

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Details
Aromatic Flavor Oak
Flavor Oak
Grill Compatibility Charcoal,Natural Gas,Propane
Number of Bags/Boxes 4
Outdoor Living Product Type Wood Chips

20. Jack Daniels 01749 Wood Smoking Chips – 2 lb bag

Jack Daniels 01749 Wood Smoking Chips - 2 lb bag

  • Jack Daniel’s Wood Chips will add Jack Daniel’s whisky flavoring to all of your grilled foods
  • Made from 100% Jack Daniel’s oak aging barrels
  • Adds a combination of whiskey and oak wood smoke to your meat
  • For use with gas or charcoal grills and smokers

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Units in Package 1
Directions Instructions: when using a gas or charcoal grill, add two to three handfuls of Wood chips in a reusable smoker tray or a heavy-duty foil pouch place the tray or pouch on the grill directly over the hottest burner or coals until it begins to smoke. Once the chips are smoking. Move them to the side to make room for the food. Watch for flare-ups. Electric smokers come with a smoker tray built right in. See the manufacturer’s instructions for your particular model.
Warnings California Proposition 65: Warning: This product contains wood dust inhalation of woods dust known to the state of California to cause cancer. Burning wood results in emissions that can expose you to chemicals including carbon monoxide smoke and other combustion by-products, which are known the State of California to cause cancer. Birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov. Use of this product and other solid fuels may be restricted at times by law. Please check 1-877-4NO-BURN or www.8774NOBURN.ORG before burning.

Conclusion

Wood for pork butt can come from many different types of trees, but the most common woods used are hickory, mesquite, and apple. Each type of wood imparts a different flavor to the meat, so it is important to choose the right wood for the desired flavor.

Hickory is the strongest of the three woods and imparts a strong, smoky flavor to the pork. Mesquite is a bit milder, with a sweet, smoky flavor. Apple is the mildest of the three and imparts a sweet, fruity flavor.

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