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 in Cornwall
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.
A single-flavour pack makes sense when you already know the wood you want. The 10-flavour wood-chip gift pack provides a selection with tasting notes; check its grade before choosing it for an existing smoker. Our wood-flavour guide explains the differences, while the wood-grade guide helps you check the format.
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.
