When it comes to outdoor cooking, the flavour of your food can go from good to unforgettable just by choosing the right type of BBQ wood. But with options like wood chips, chunks, and pellets on the market, where do you even start? Whether you're a seasoned grill master or just firing up your first smoker, understanding the difference can help you get the most out of your barbecue.
Let’s break it all down—without the fluff.
What’s the Difference Between BBQ Wood Chips, Chunks, and Pellets?
Wood Chips
Wood chips are small, thin pieces of hardwood. They’re ideal for quick cooks, adding a burst of smoky flavour to meats like chicken, fish, or burgers. Since they burn fast, they work best with gas or charcoal grills where you can add them in foil packets or smoker boxes.
Wood Chunks
Larger and thicker than chips, wood chunks are perfect for low and slow cooking. Think brisket, ribs or pork shoulder. They smoulder for longer, making them a go-to for traditional smokers and kettle grills.
Wood Pellets
Compressed sawdust formed into small pellets, these are designed specifically for pellet grills. They're super easy to use and offer consistent burn and smoke, ideal for precise temperature control. Great for beginners and pros alike.
What Flavours Can You Get from Different Wood Types?
Each type of wood offers a unique taste profile. Here’s a quick flavour guide to the woods we stock:
• Hickory – Bold and smoky with a slightly sweet edge. Brilliant for beef and pork.
• Cherrywood – Mild, sweet, and fruity. Great for poultry and pork, adds a lovely red hue.
• Oakwood – Medium to strong smoke flavour, incredibly versatile. Works well with just about anything.
• Applewood – Delicate and slightly sweet. Ideal for chicken, pork, and even cheese.
Mixing woods is also popular—for example, combining hickory and cherry gives you a balance of strength and sweetness.
Which BBQ Wood Types Are Most Popular?
Here in the UK, hickory and oak are top picks for those going for a bold smokehouse flavour. Applewood and cherrywood are gaining ground among backyard BBQ fans who love a sweet, subtle twist.
Top Tips:
• For quick grilling? Go for chips.
• For slow roasting? Use chunks.
• For set-it-and-forget-it cooking? Pellets are your best mate.
Key Features of Our BBQ Chips, Chunks & Pellets
• 100% natural hardwood
• Sourced for clean, flavourful burning
• Perfect for grills, smokers, and BBQs
• Suitable for meat, veg, and even cheeses
• Available in popular varieties: hickory, cherry, oak, and apple
Can you use BBQ wood on a gas grill?
Yes! Just wrap chips in foil with holes or use a smoker box.
Do wood pellets work in any grill?
Not really. They're designed for pellet grills but can sometimes be used creatively with the right smoker box.
How long does the smoke last?
• Chips: 20–30 mins
• Chunks: 1–2 hours
• Pellets: 1–3 hours depending on heat setting
Which wood goes best with chicken?
Applewood and cherrywood are brilliant for poultry—they're light and fruity.
Is it safe to soak wood chips?
Yes, but it’s optional. Some pitmasters soak them to extend the smoke, though dry chips ignite faster.
Explore our full range of BBQ chips, chunks and pellets—available in hickory, cherrywood, oakwood, and applewood. Whether you’re searing steaks or slow-smoking ribs, we’ve got your smoke game covered.