BBQ smoking wood chunks are the better choice when a cook is long enough that small wood chips would burn through too quickly. Weber’s smoking guidance recommends chunks for roasts and low-and-slow barbecue because the larger pieces can provide smoke over a much longer period without needing to be soaked first.
The current Weber Australia wood-chunk range includes Hickory, Mesquite, Pecan, Apple and Cherry, each sold in 6L bags. These woods do not produce the same flavour, so the useful buying decision is intensity rather than simply choosing the first bag available. Stronger woods such as mesquite and hickory suit cooks where you want smoke to be obvious, while fruit woods such as apple and cherry can be used when a lighter, sweeter smoke profile is preferred. Pecan sits between those extremes and can work across a wide range of meats.
Chunks are intended to smoulder alongside the main heat source; they are not a substitute for the charcoal or other fuel unless the barbecue is specifically designed for that use. In a charcoal barbecue or smoker, add a controlled amount of smoking wood and let the food and cook time determine whether more is necessary. Too much smoke can overpower food just as easily as too little can disappear.
Only use untreated hardwood that is intended for cooking. Weber specifically warns against softwoods and chemically treated timber because undesirable or harmful compounds can end up in the smoke and on the food. For shorter cooks, move to BBQ Smoking Wood Chips; for pellet-fuelled barbecues, use BBQ Hardwood Pellets instead.
