Food Smoking
Shop smoking wood chips by grade and flavour. Match the fuel to your smoker or BBQ before choosing your pack size.
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Guide, gear and practical advice
Use mild fruit woods for fish and cheese, balanced oak for all-round smoking, and stronger woods for meat and barbecue. The guide explains flavour strength and the right chip grade.
By the Down The Cove editorial team
Shop the equipment used
Choose the grade your appliance accepts, then the flavour and quantity. Fine chips, coarse BBQ chips and fine wood dust are different products; the words “smoking wood” do not make them interchangeable.
Your appliance’s instructions come first if they specify a different fuel.
A single-flavour pack makes sense when you already know the wood you want. To try several, the 12-wood sampler and 10-flavour gift pack come with tasting notes, and the BBQ variety pack has six coarse woods for a smoker box. The wood dust variety pack does the same for dust. Check the grade before choosing a pack for an existing smoker. Our wood-flavour guide explains the differences, while the wood-grade guide helps you check the format.
For one wood at a time, read our guides to apple, oak, cherry, hickory, beech, maple, alder and mesquite, or the best wood for smoking fish.
Read the selected option’s weight or volume rather than assuming every bag is the same size. A litre measure is not a weight; the number of smoking sessions depends on the appliance and amount used. Keep wood stored dry and follow your appliance’s instructions on preparation.
