Smoking wood

Smoking wood for the BBQ

What is a barbecue session without smoking wood? Probably very tasty and cosy too, but a fragrant smoked wood just adds an extra dimension to the experience. At Grill Fanatics, you will find a wide range of high-quality smoking wood in chunks, chips, boards, sheets and smoke moss. Read our tips below for the best type of smoking wood for your smoking session, or order what you need directly in our handy webshop.

Why use smoking wood?

Smoked wood gives your BBQ dishes that authentic, smoky flavour that every BBQ fanatic loves. It adds extra depth to the aroma and flavour experience. And: it gives your grilled dishes even more of a personal twist. After all, there are many types, shapes and flavours to choose from. Develop your own smoking style with Grill Fanatics.

Which type of smoking wood suits your BBQ dish?
Each type of wood has its own character and suits different types of meat, fish and vegetables. Here’s a handy guide:

• Oak: Powerful and robust, ideal for beef and pork.
• Whiskey-Oak: The wood from used whiskey barrels gives a deep, smoky flavour. Perfect for steaks and game dishes.
• Cherry and Apple Wood: Mild and fruity, suitable for chicken and fish.
• Peach: Sweet and subtle, great with poultry and vegetables.
• Hickory: Intense and classic BBQ flavour, favourite with ribs and pulled pork.

How to use smoking wood optimally?

By using the right technique, you achieve a balanced smoke flavour without it being overpowering. Which type of smoking wood suits your BBQ smoking technique? A quick guide:

Chunks – for long smokes

Smoked wood chunks are large pieces of wood that burn slowly and emit smoke for long periods of time. They are perfect for low & slow preparations such as pulled pork or brisket. You use chunks directly on the coals. To be used exclusively on the old-school coal barbecue, that is. But don’t worry: there are various other types of smoking wood suitable for electric and gas barbecues.

Chips – for shorter smoking moments

Wood chips are ideal for shorter smoking sessions and add flavour quickly. For best results, place the chips in a smoke box or in an aluminium foil packet with a few holes. This ensures they smoulder evenly without burning directly.

Planks – subtle smoke flavour and tender meat

BBQ smoking planks are used to prepare food directly on them. They release flavour and retain moisture, keeping your meat or fish extra tender. Place the plank over an indirect fire and let it smoke slowly for a delicate flavour experience.

Sheets – suitable for delicate dishes

Smoking sheets are thin, pliable pieces of wood with which you can wrap ingredients. This ensures a more subtle smoke flavour and prevents delicate ingredients, such as fish or vegetables, from drying out. Soak the sheets briefly in water and wrap the dish in them before putting it on the BBQ.

You can use a smoking sheet as a natural, aromatic serving dish. Place grilled fish, vegetables or meat directly on a smoking sheet for a special presentation.

Smoke dust – perfect for cold smoking

Smoke dust is finely ground smoking wood that is ideal for cold smoking. It is used at temperatures below 30°C, giving ingredients such as cheese, butter and salmon a deep smoky flavour without cooking. Use smoke dust in a dedicated cold smoke generator or add it to a smoke box for long-lasting smoke.

Order premium BBQ smoking wood from Grill Fanatics?

Grill Fanatics is the consumer brand of Roos-KCB, known from BBQ specialist shops and catering wholesalers. With this webshop, we make premium quality barbecue products accessible to you. Our smoking wood is suitable for all BBQs and smokers and available in various flavours and sizes. Simply order your favourite smoking wood in our webshop and give your BBQ dishes a boost!