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20 Best Wood For Smoking Lamb (2023 Updated)

Wood for smoking lamb can be any type of wood, but some woods will provide a more distinct flavor than others. Common woods used for smoking lamb include hickory, mesquite, cherry, and apple.

20 Best Wood For Smoking Lamb

Product Image Product Name Features Price

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

  • Oak Wood

Weber Apple Wood Chunks

  • Apple Wood

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

  • Apple

Fire & Flavor Smoking Chunks, Oak

  • Oak

Smokehouse Products All Natural Flavored Wood Smoking Chunks

  • N/A

Zorestar Oak Smoker Wood Chunks, BBQ Cooking Natural Wood Chunks for All Smokers, 15-20 lbs

  • If you are searching for smoking wood with no chemical or pesticides our wood chunks is a rational choice!
  • Only whole wood chunks for bbq in the pack, no splinters or chips.

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

Big Green Egg Smoking Chunks, Hickory – 9 l

  • Hickory

Weber Mesquite Wood Chunks for Smoking, Grilling and Barbecuing, 3 Pack

  • Subtle Sweet flavor
  • Chunk size pieces
  • Four pound bag

Western BBQ Smoking Chips, Hickory – 9.34 L

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

Western BBQ Cooking Chunks, Cherry

  • Cherry

Hickory Wood Chips | Weber | 17143

  • Hickory Wood

Weber 17106 Firespice Mesquite Wood Chunks, 5-Pound

  • One of the most popular cooking woods
  • Adds a pungent flavor to pork or poultry
  • Cooler burning sweet wood

Western BBQ Smoking Chips, Mesquite – 9.34 l

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

Royal Oak Mesquite Chunks, 100% Natural

  • 100 percent all natural mesquite chunks
  • Ideal for all outdoor grilling
  • Add a sweet, woodsy flavor to all types of grilled foods

Weber 17622 Smoking Wood Chips, Beech, 17.8×8.9×30.5 cm

  • Beech Wood
B & B Wood Chunks, Post Oak, Smoking, Texas Style
  • Oak Wood
Weber Apple Wood Chunks
  • Apple Wood
B&B Apple Smoking Wood Chunks 549cu.in/3.1kg
  • Apple
Fire & Flavor Smoking Chunks, Oak
  • Oak
Smokehouse Products All Natural Flavored Wood Smoking Chunks
  • N/A
Zorestar Oak Smoker Wood Chunks, BBQ Cooking Natural Wood Chunks for All Smokers, 15-20 lbs
  • If you are searching for smoking wood with no chemical or pesticides our wood chunks is a rational choice!
  • Only whole wood chunks for bbq in the pack, no splinters or chips.
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
Big Green Egg Smoking Chunks, Hickory – 9 l
  • Hickory
Weber Mesquite Wood Chunks for Smoking, Grilling and Barbecuing, 3 Pack
  • Subtle Sweet flavor
  • Chunk size pieces
  • Four pound bag
Western BBQ Smoking Chips, Hickory – 9.34 L
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
Western BBQ Cooking Chunks, Cherry
  • Cherry
Hickory Wood Chips | Weber | 17143
  • Hickory Wood
Weber 17106 Firespice Mesquite Wood Chunks, 5-Pound
  • One of the most popular cooking woods
  • Adds a pungent flavor to pork or poultry
  • Cooler burning sweet wood
Western BBQ Smoking Chips, Mesquite – 9.34 l
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
Royal Oak Mesquite Chunks, 100% Natural
  • 100 percent all natural mesquite chunks
  • Ideal for all outdoor grilling
  • Add a sweet, woodsy flavor to all types of grilled foods
Weber 17622 Smoking Wood Chips, Beech, 17.8×8.9×30.5 cm
  • Beech Wood

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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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. Weber Apple Wood Chunks

Weber Apple Wood Chunks

  • Apple Wood

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Specifications

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

3. 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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4. Fire & Flavor Smoking Chunks, Oak

Fire & Flavor Smoking Chunks, Oak

  • Oak

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Directions To Use with Charcoal: For best results use with Fire & Flavors Lump Charcoal and fire starters. Light fire using F&F fire starters or a chimney burner. Place 3-5 wood chunks in center of charcoal (more for smokers). Add chunks every 30 minutes for maximum smokey flavor. Using Chunks Only: Stack wood chips in a triangle and place two Fire & Flavors Fire Starters in center, leaving a corner of starters exposed. Light starters and allow chunks to burn for 20-25 minutes with lid and vents open. Close lid and allow flames to lower. Once chunks have cooked down spread in an even layer, adjust vents, and place food on grill. Cook foods to your liking, with lid closed for best results.
Warnings This product contains wood dust, which is a chemical known to the State of California to cause cancer. California Proposition 65 Warning: Combustion of wood or charcoal products may contain chemicals known to the State of California to cause cancer, birth defects, and/or reproductive harm. This warning is required and issued by pursuant to California Health & Safety Code Section 25249.6.

5. Smokehouse Products All Natural Flavored Wood Smoking Chunks

Smokehouse Products All Natural Flavored Wood Smoking Chunks

  • N/A

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Product Details

Specifications

Details
Item Package Dimensions L x W x H 17.2 x 11.5 x 4.3 inches
Item Dimensions LxWxH 14 x 9 x 2.5 inches
Suggested Users Unisex-adult
Style Hickory/Apple
Included Components Apple Chunks, Hickory Chunks

6. Zorestar Oak Smoker Wood Chunks, BBQ Cooking Natural Wood Chunks for All Smokers, 15-20 lbs

Zorestar Oak Smoker Wood Chunks, BBQ Cooking Natural Wood Chunks for All Smokers, 15-20 lbs

  • If you are searching for smoking wood with no chemical or pesticides our wood chunks is a rational choice!
  • Only whole wood chunks for bbq in the pack, no splinters or chips.
  • A significant amount of chunk wood for smoking for a good price.
  • These are well seasoned and clean smoking oak wood chunks.
  • Oak cooking wood chunks work well with any type of meat especially with pork, lamb, beef and game meats.

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Package Dimensions 15.47 x 11.77 x 8.43 inches
Country of Origin China

7. 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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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.

8. 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.

9. Cowboy Smoking Wood Chunks, Apple

Cowboy Smoking Wood Chunks, Apple

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Directions Use with kamado grills, small smokers, and charcoal grills. 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. For a milder flavor, be sure coals are well flamed out. Experiment with wood chunks to find your preferred level of smoke 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. 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/.
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 cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov. Safety First: Remember to always grill and smoke foods in an outdoor area.

10. Weber Mesquite Wood Chunks for Smoking, Grilling and Barbecuing, 3 Pack

Weber Mesquite Wood Chunks for Smoking, Grilling and Barbecuing, 3 Pack

  • Subtle Sweet flavor
  • Chunk size pieces
  • Four pound bag
  • 350 cu. in. (0.006 m^3) sized bag

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Details
Aromatic Flavor Mesquite
Flavor Mesquite
Grill Compatibility Charcoal,Kettle,Natural Gas,Pellet Grill,Propane
Number of Bags/Boxes 3
Outdoor Living Product Type Wood Chips

11. 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.

12. Western BBQ Cooking Chunks, Cherry

Western BBQ Cooking Chunks, Cherry

  • Cherry

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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.

13. Weber lb, Hickory Wood Smoking Chips – Quantity

Weber lb, Hickory Wood Smoking Chips - Quantity

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14. Hickory Wood Chips | Weber | 17143

Hickory Wood Chips | Weber | 17143

  • Hickory Wood

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Details
Aromatic Flavor Hickory
Flavor Hickory
Grill Compatibility Charcoal,Natural Gas,Propane
Number of Bags/Boxes 1
Outdoor Living Product Type Wood Chips

15. BBQr’s Delight Wood Pellets for Meat Smoking

BBQr's Delight Wood Pellets for Meat Smoking

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16. Weber 17106 Firespice Mesquite Wood Chunks, 5-Pound

Weber 17106 Firespice Mesquite Wood Chunks, 5-Pound

  • One of the most popular cooking woods
  • Adds a pungent flavor to pork or poultry
  • Cooler burning sweet wood
  • Adds wood smoke flavor to your favorite foods
  • 5-Pound bag

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Aromatic Flavor Mesquite
Flavor Mesquite
Grill Compatibility Charcoal,Natural Gas,Propane
Outdoor Living Product Type Wood Pieces Combo
Wood Type Mesquite

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Phillip S.

17. 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.

18. Royal Oak Mesquite Chunks, 100% Natural

Royal Oak Mesquite Chunks, 100% Natural

  • 100 percent all natural mesquite chunks
  • Ideal for all outdoor grilling
  • Add a sweet, woodsy flavor to all types of grilled foods
  • Reclosable bag

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Units in Package 1
Directions Hot to Add Smoked Flavor: 1. Soak 6 to 8 Royal Oak Mesquite Chunks in water for 2 hours. You can experiment with other liquids, such as apple juice for different tastes. When using a gas grill, wrap chunks in aluminum foil and puncture several times before placing next to burner. 2. For a regular charcoal grill or smoker type grill, prepare and light Royal Oak Natural Lump or Royal Oak Regular charcoal. 3. When charcoal is ready and covered with white ash spread Royal Oak Mesquite Chunks evenly over the fire. 4. To capture the smoked flavor, place foods on grate and begin cooking once the wood chunks begin to smoke. Keep the lid closed to increase the flavor. 5. Cooking times can vary when using Royal Oak Mesquite Chunks so use a meat thermometer when preparing foods. How to Cook Without Charcoal: 1. Build your fine with Royal Oak 100% Natural Mesquite Chunks the same way you would using regular charcoal. Do not soak chunks in water. Always follow grill manufacturers instruction. 2. Arrange wood chunks into a pyramid shape pie. 3. Soak Royal Oak 100% Natural Mesquite Chunks with Royal Oak Premium Lighter Fluid and wait one minute. 4. With grill vents open and the top operator removed, light the pile and let burn 15 to 20 minutes until all chunks are burning. 5. Spread as desired, then replace grill top and close vents to smother the flame. Wait one minute. 6. Remove grill top and place food on cooking grate. Open the grill vents to control the cooking temperature. 7. Keep grill closed during cooking to increase flavor. 8. Mesquite chunks burn hot so be careful not to overcook. Cooking times can vary so use a meal thermometer when preparing foods. Remember that adding more Royal Oak Natural Mesquite Chunks will increase that rich smokey taste. To satisfy your barbecue tastes, vary the amount of the chunks used in your grill. Grill Safety Tips: Never grill indoors. Make sure grill is away from items that could accidentally ignite. Never leave grill unattended. Keep children and pets away from hot grill. Never use gasoline to start your fire. Always use fire retardant mitts and aprons to protect against burns. Follow grill manufacturers instructions for use and safety. Tear or cut here to open. Press to reseal.
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 hams.

19. Weber 17622 Smoking Wood Chips, Beech, 17.8×8.9×30.5 cm

Weber 17622 Smoking Wood Chips, Beech, 17.8x8.9x30.5 cm

  • Beech Wood

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dimensions ‎17 x 12 x 32.5 cm; 700 Grams

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20. Muurikka Smoking Chips of Alder 2 L

Muurikka Smoking Chips of Alder 2 L

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Country of origin Finland

Conclusion

Wood smoking is a process of flavoring, cooking or preserving food by exposing it to the smoke from burning wood. There are different woods that can be used for smoking, each imparting a unique flavor to the food.

The most common woods used for smoking are hickory, mesquite, apple, cherry, oak and pecan.

Smoking wood needs to be dry, so it’s best to purchase it pre-cut and split. You’ll also want to make sure it’s free of chemicals, as these can be harmful when burned. When smoking lamb, the best wood to use is hickory.

Hickory imparts a strong, smoky flavor that pairs well with the rich taste of lamb.

To smoke lamb, you’ll need to prepare your smoker according to the manufacturer’s instructions. Once it’s up and running, you’ll need to add wood chips or chunks to the fire. When the wood is burning, you can add your lamb to the smoker.

Cook the lamb until it reaches the desired temperature, then remove it from the smoker and allow it to rest for a few minutes before serving.

The wood smoking process imparts a delicious flavor to lamb that is sure to please your guests. When done correctly, smoking lamb is a simple and effective way to create a flavorful and moist dish.

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