BBQ smoking wood chips are designed to introduce smoke quickly, which makes them useful for shorter cooks where large chunks may continue smouldering long after the food is ready. Weber’s current smoking guidance distinguishes chips from chunks by cook duration: chips are for faster flavour infusion, while chunks are better suited to long roasts and low-and-slow barbecue.
The current Weber Australia chip range includes Hickory, Apple, Mesquite, Pecan and Cherry in 3L bags. Each timber gives a different smoke character. Hickory and mesquite are stronger choices when the smoke flavour needs to stand up to richer meats, while apple and cherry provide a lighter fruit-wood direction. Pecan is a versatile middle ground for customers who want a rounded smoke profile without moving to the intensity of mesquite.
Weber recommends soaking wood chips in water for at least 20 minutes before use so they smoulder rather than simply catching fire. The exact setup depends on the barbecue. In a suitable charcoal barbecue, chips can be introduced to the heat source as directed; on compatible gas barbecues, a smoker box creates a contained place for the chips to smoulder while the lid is closed.
Use restraint when adding smoke. More wood does not automatically produce better flavour, and a heavy, dirty smoke can overpower food. Only use untreated food-smoking hardwood. Softwoods and chemically treated timber are not suitable for cooking.
If the cook will run for several hours, choose BBQ Smoking Wood Chunks instead. Pellet barbecues require BBQ Hardwood Pellets as their operating fuel rather than loose smoking chips.
