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20 Best Wood For Smoking Meat (2023 Updated)

Wood smoking is a process of flavoring, cooking or preserving food by exposing it to the smoke from burning or smoldering wood, herbs, or spices. There are several methods of wood smoking, including cold smoking, hot smoking, and smoke roasting.

20 Best Wood For Smoking Meat

Product Image Product Name Features Price

Weber Wood Chips, Apple – 2 lb bag

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

Fire & Flavor Smoking Chunks, Oak

  • Oak

Cowboy Smoking Wood Chips, Apple

  • Apple

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

Camerons Smoking Chips – (Bourbon Soaked Oak) Kiln Dried 100% Natural Coarse Wood Smoker Shavings – 2lb Barbecue Chips

  • Works with gas grills, charcoal grills, and smoker boxes.Barbecue Smoking Chunks.
  • Made of 100percent natural raw timber that is precision cut and kiln dried.Bourbon Soaked Oak Smoker Wood.

Mr. Bar-B-Q Hickory Wood Smoking Chips

  • Hickory

Western BBQ Cooking Chunks, Apple

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

Western BBQ Smoking Chips, Hickory – 9.34 L

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

Big Green Egg Smoking Chunks, Apple – 9 l

  • Apple

Smokehouse Apple Wood Chunks

  • Apple Wood

Western 570 Cu in Pecan Smoking Chunks

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

Western BBQ Smoking Chips, Mesquite – 9.34 l

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

Cowboy Smoking Wood Chips, Mesquite

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

Western BBQ Smoking Chips, Pecan

  • Adds delicious wood smoke flavor to your food
  • All natural aromatic hardwoods – no additives
  • Smoking Chips deliver delicious wood smoke flavor to food cooked on either gas or charcoal grills

Royal Oak Mesquite Chips 2-lb

  • Product Details
  • Show me more Wood Chips

Western BBQ Cooking Chunks, Cherry

  • Cherry

Royal Oak Hickory Chips

  • Gives food some extra sweet, tangy flavor
  • Hickory is the most popular smoking wood for barbeque
  • Great for use with charcoal, and it can also be used in gas grills with a smoker box or foil pouch
Weber Wood Chips, Apple – 2 lb bag
  • Subtle Sweet flavor
  • Chip size pieces
  • Two pound bag
Fire & Flavor Smoking Chunks, Oak
  • Oak
Cowboy Smoking Wood Chips, Apple
  • Apple
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
Camerons Smoking Chips – (Bourbon Soaked Oak) Kiln Dried 100% Natural Coarse Wood Smoker Shavings – 2lb Barbecue Chips
  • Works with gas grills, charcoal grills, and smoker boxes.Barbecue Smoking Chunks.
  • Made of 100percent natural raw timber that is precision cut and kiln dried.Bourbon Soaked Oak Smoker Wood.
Mr. Bar-B-Q Hickory Wood Smoking Chips
  • Hickory
Western BBQ Cooking Chunks, Apple
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
Western BBQ Smoking Chips, Hickory – 9.34 L
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
Big Green Egg Smoking Chunks, Apple – 9 l
  • Apple
Smokehouse Apple Wood Chunks
  • Apple Wood
Western 570 Cu in Pecan Smoking Chunks
  • 100% Natural.
  • Kiln Dried to perfection.
  • Made in the USA.
Western BBQ Smoking Chips, Mesquite – 9.34 l
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
Cowboy Smoking Wood Chips, Mesquite
  • 100% All Natural Hickory Chips For Use In Smokers
  • Easy to use
  • This product is manufactured in China
Western BBQ Smoking Chips, Pecan
  • Adds delicious wood smoke flavor to your food
  • All natural aromatic hardwoods – no additives
  • Smoking Chips deliver delicious wood smoke flavor to food cooked on either gas or charcoal grills
Royal Oak Mesquite Chips 2-lb
  • Product Details
  • Show me more Wood Chips
Western BBQ Cooking Chunks, Cherry
  • Cherry
Royal Oak Hickory Chips
  • Gives food some extra sweet, tangy flavor
  • Hickory is the most popular smoking wood for barbeque
  • Great for use with charcoal, and it can also be used in gas grills with a smoker box or foil pouch

1. 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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Details
Weight 1.7 oz

2. Fire & Flavor Smoking Chunks, Oak

Fire & Flavor Smoking Chunks, Oak

  • Oak

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Units in Package 1
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.

3. Cowboy Smoking Wood Chips, Apple

Cowboy Smoking Wood Chips, Apple

  • Apple

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Hardware World

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Units in Package 1
Directions Use with gas grills: On a gas grill, fill a reusable snooker tray or a full 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 20-30 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 tiger 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. 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.

4. 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.

5. Weber Apple Wood Chunks

Weber Apple Wood Chunks

  • Apple Wood

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Home Depot
Weber Grill US
Blain’s Farm & Fleet

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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

6. 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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7. Camerons Smoking Chips – (Bourbon Soaked Oak) Kiln Dried 100% Natural Coarse Wood Smoker Shavings – 2lb Barbecue Chips

Camerons Smoking Chips - (Bourbon Soaked Oak) Kiln Dried 100% Natural Coarse Wood Smoker Shavings - 2lb Barbecue Chips

  • Works with gas grills, charcoal grills, and smoker boxes.Barbecue Smoking Chunks.
  • Made of 100percent natural raw timber that is precision cut and kiln dried.Bourbon Soaked Oak Smoker Wood.
  • Ignited quickly and com-busts completely to create a delicate smoky flavor.

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Walmart – Waffle Wow, LLC
Everything Kitchens
Target

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Specifications

Details
Description Author Amy L
Home or Commercial Home
Capacity 2 lb
Quantity Included 1
Manufacturer’s Warranty No Warranty

8. Mr. Bar-B-Q Hickory Wood Smoking Chips

Mr. Bar-B-Q Hickory Wood Smoking Chips

  • Hickory

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Dean Supply
Northline Express
Parts Town

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Specifications

Details
Manufacturer Part Number 05011X
Product Name Hickory Smoking Chips
Product Type Smoke Chips
Wood Type Hickory

9. 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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Units in Package 1
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.

10. 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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Details
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.

11. Big Green Egg Smoking Chunks, Apple – 9 l

Big Green Egg Smoking Chunks, Apple - 9 l

  • Apple

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Units in Package 1
Unit Size 9 lt
Directions It is suggested to add chunks 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.

12. Smokehouse Apple Wood Chunks

Smokehouse Apple Wood Chunks

  • Apple Wood

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Specifications

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

13. Western BBQ Smoking Chips, Hickory

Western BBQ Smoking Chips, Hickory

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Units in Package 1
Directions Use with Gas Grills, Griddles, or Electric Smokers: On a gas grill or griddle, fill a reusable smoker tray or a foil pouch with two to three handfuls of wood chips. Then place it directly over the hottest burner until it begins to smoke. Close the lid or use a smoke dome for best results. Once smoking, use tongs to move it to one side making 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. See the manufacturer’s instructions for use with electric smokers. Tips and Techniques: To accelerate the smoking process, use only dry chips and turn the temperature to high when you first place your pouch or tray on the cooking surface. Close the lid or cover the chips with a smoke dome to accelerate the smoking process. Once they are smoking turn the temperature to your desired cooking level. If the chips flame up, use a spray bottle of water to lightly spritz the flames. This tip does not pertain to electric smokers. Wood chips can also be used on charcoal grills as described for gas grills. However, wood chunks work better with charcoal than chips.
Warnings California Proposition 65: Warning: 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.

14. 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

15. 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.

16. 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.

17. Western BBQ Smoking Chips, Pecan

Western BBQ Smoking Chips, Pecan

  • Adds delicious wood smoke flavor to your food
  • All natural aromatic hardwoods – no additives
  • Smoking Chips deliver delicious wood smoke flavor to food cooked on either gas or charcoal grills
  • 1 kiln dried chips for consistent performance
  • Offered in a variety of woods for different smoke flavors

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Units in Package 1
Directions Use with Gas Grills, Griddles, or Electric Smokers: On a gas grill or griddle, fill a reusable smoker tray or a foil pouch with two to three handfuls of wood chips. Then place it directly over the hottest burner until it begins to smoke. Close the lid or use a smoke dome for best results. Once smoking, use tongs to move it to one side making 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. See the manufacturer’s instructions for use with electric smokers. Tips and Techniques: To accelerate the smoking process, use only dry chips and turn the temperature to high when you first place your pouch or tray on the cooking surface. Close the lid or cover the chips with a smoke dome to accelerate the smoking process. Once they are smoking turn the temperature to your desired cooking level. If the chips flame up, use a spray bottle of water to lightly spritz the flames. This tip does not pertain to electric smokers. Wood chips can also be used on charcoal grills as described for gas grills. However, wood chunks work better with charcoal than chips.
Warnings California Proposition 65: Warning: 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.

18. Royal Oak Mesquite Chips 2-lb

Royal Oak Mesquite Chips 2-lb

  • Product Details
  • Show me more Wood Chips

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Weight 2.5 lb

19. 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.

20. Royal Oak Hickory Chips

Royal Oak Hickory Chips

  • Gives food some extra sweet, tangy flavor
  • Hickory is the most popular smoking wood for barbeque
  • Great for use with charcoal, and it can also be used in gas grills with a smoker box or foil pouch

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Units in Package 1
Directions For Charcoal Grills: 1. Soak two cups of chips in water for 30 minutes while heating briquets. When briquets are ashed-over, spread evenly into an even layer. 2. Remove chips from water and drain before spreading evenly over charcoal briquets. Chips will begin smoking in approximately 15 minutes. 3. For longer cooking foods and for increased flavor use more chips every 30 minutes. Experiment a little to find the amount that is right for you. 4. Lightly spray chips that catch fire with water to douse flames and prolong smoke. 5. For best results use with Royal Oak Charcoal. For Gas Grills: 1. Soak two cups of chips in water for 30 minutes. 2. Remove chips from water and drain before placing in a shallow metal container or metal foil. Place directly on top of lava rocks or ceramic briquets. 3. When chips start to smoke (approximately 3-5 minutes), begin cooking. For better flavor, keep grill cover closed while cooking. Grill Safety Tips: Never grill indoors. Never leave grill unattended.
Warnings Keep children and pets away from hot grills. 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.

Conclusion

Some people prefer to use wood for smoking meat because it adds flavor, while others find that it can make the meat too dry. Ultimately, it is up to the individual to experiment with different woods and smoking techniques to find the perfect combination for their own taste.

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