Chunks can be used in dozens of different types of grills to add that wonderful wood smoke flavor to your barbeque dishes. Chunks are great to use with charcoal for added flavor, but for best results and completely natural cooking, use only 100% wood chunks.
How to use INSTEAD of charcoal
How to use WITH charcoal
Tips & Techniques
Cooking with Chunks
Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving the rough edge exposed. Then light the fire starter. (Use lighter fluid or a chimney starter if preferred.) Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid.
Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked.
Smoking with Chunks
At WESTERN, we recommend cooking the natural way by using lump charcoal instead of briquettes and using a solid fire starter instead of fluid to avoid having any chemicals influence your food.
Light charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor.
Tips & Techniques
Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat.
Natural wood burns hotter than charcoal briquettes, so be careful not to overcook.
You may want to keep a spray bottle handy to douse flames if necessary.
Always use WESTERN Red Hot Fire Starters
for an easy, natural way to start your fire. (more details)