The full guide
Read straight through, or dip into the sections that matter for your next smoking session.
Once you have decided on the flavour of wood chips to use, it is important to purchase the chips or dust that is most suitable for the type of smoker you have.
We supply three different grades of wood chips - dust, fine chips and coarse chips. We have explained below the differences between them and the ideal uses for each size of wood chip.
WOOD DUST
Grade 0/20 (less than 2mm)
Wood dust is perfect for cold smokers like the ProQ as it has a slow smoulder.
It is also suitable for hot smoking ovens like the Camerons Mini Oven, Cameron Stovetop Smoker and the Zebco SmokEasy Oven
FINE WOOD CHIPS
Grade 7/20 (approx 2mm)
Fine Wood Chips are perfect for all hot smoking ovens including the Camerons Stovetop&Mini Smoking Ovens and the Zebco Smokeasy included in our Complete Smoking Kit
Fine Wood Chips are also suitable for Food & Cocktail Smoking Guns
COARSE CHIPS
Grade 20/160 (average 8mm)
Coarse Wood Chips are perfect for BBQ Smoke Boxes, the Flip Smoke Box& Outdoor Grills
They are also great for sprinkling straight on to charcoal
Smoking kit to help at home
Home smoking essentials that make the advice easier to put into practice.
Common questions
- What is the difference between wood dust, fine chips and coarse chips?
- It comes down to particle size and how they burn. Dust is the finest grade and smoulders slowly for hours without much heat. Fine chips are a touch larger and ideal for hot smoking ovens and smoking guns. Coarse chips are the chunkiest, made for the high heat of a BBQ where they can sit on the coals.
- What wood chips do I need for a cold smoker?
- Wood dust, every time. A cold smoke generator like the ProQ relies on dust because it smoulders steadily for many hours while giving off almost no heat - exactly what cold smoking needs. Our Smoking Wood Dust Variety Pack is a great place to start.
- What wood chips are best for a stovetop smoking oven?
- Fine wood chips are the all-rounder for hot smoking ovens such as the Kitchen Craft, Cameron and Quantum smokers. They catch quickly on the hob and produce a good burst of clean smoke for the short cooking time. Dust works well in these too if you prefer a gentler smoke.
- Can I use coarse BBQ chips in a smoking oven?
- It's best not to. Coarse chips are designed for the sustained heat of a barbecue and are slow to get going in a small indoor smoker, so you'll struggle to get enough smoke before the food is cooked. Keep coarse chips for the BBQ and use fine chips or dust indoors.
- How much wood do you use per smoke?
- Less than people expect. For a stovetop smoking oven, one heaped tablespoon of fine chips or dust is plenty for a batch of fish. On the BBQ you can add a small handful of coarse chips and top up as needed - it's always easier to add more than to rescue an over-smoked fillet.
