Unlike Mesquite, Oak wood is very mild and neutral and is a great all around wood for meat smoking. It’s great for adding a mellow smoke flavor to any entrée or side dish. The balanced flavor is distinctive but not overpowering and is good for sausages, beef, lamb, seafood and vegetables.
Chunks are intended to use with or instead of charcoal. See the WOOD CHUNKS page for details.
9.34 L (570 CU IN)
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We recommend using Oak Chunks with: