BBQ Smoking Oak Wood Chunks

Product Information

Portability: If you're hoping to take your grill on the go, look for a model that's lightweight and easy to transport.

American-style grills or domed kettles: These barbecues are more versatile. By using the hood and air vents, heat can go from hot and fast for cooking over the coals (known as direct cooking), to long and slow for smoking or cooking large joints of meat or whole fish. Some barbecues have vents that can be adjusted to feed the coals with air If you want a do-it-all outdoor smoker that lets you grill, braise, bake, boil, and more, this is our favorite modular option. Adjustable air vents: These will feed your coals with air and allow you to change the cooking temperature beneath a cooking hood.

4. Alder

Between the double-walled stainless steel sides and the downdraft fan, you're going to get the most precise heat and smoke retention possible, which will also translate to better fuel efficiency. Where we saw upwards of 15-degree-Fahrenheit temperature fluctuations with other grills (Traeger's Pro model included), this one barely veered 5 degrees in either direction, and it stayed burning the longest without running out of pellets or reading an error message. Weber's Original Kettle Grill has a tried and true design that grills perfectly, handles light-duty smoking, lasts years, and doesn't break the bank. Apart from offering remarkably user-friendly interfaces, the smokers in the Camp Chef Woodwind series (we think the 24-inch model with 800 square inches of cooking surface area is best for most people) are compatible with multiple accessories, and it's hard to imagine something you couldn't cook.

Setting this grill up is easy and straightforward, and once assembled, a pile of charcoal, some wood-smoking chips, and a basin (included) filled with water are all you need. You'll have to keep on top of the fire and airflow throughout to find the perfect balance — and make no mistake, that is an art unto itself, but also part of the fun. Mesquite has always had that traditional-barbecue taste to me,” Israel “Pody” Campos of Pody’s BBQ in Pecos says. “It’s a West Texas staple.” Though it has lost some ground to post oak, mesquite is still one of the most widely used barbecue woods, especially in South and West Texas where there aren’t many other local hardwood options. In a cross section, a thin, light band surrounds the deep red of the rest of the wood, making mesquite the most visually distinctive of the woods discussed here. It burns hot, and produces strong, acrid smoke if the fire is stifled, which gives mesquite a bad name for being too strong. Campos defends it: “If you’re burning clean mesquite, you’re going to get an amazing flavor.” He also says it creates a better smoke ring than other hardwoods he has used, like oak and pecan.We've managed to get a limited supply of this wood from our US wood chunk supplier. It's the original brisket wood made famous by the likes of Aaron Franklin and Texas BBQ. If American style brisket is your aim, this is the wood for you.

It took me a little under two hours to build this 250-pound grill; instructions were clear and all the holes lined up effortlessly. To season the grill, we sprayed it heavily with vegetable oil and got it cranking to over 400 degrees for an hour. Our product is 100% natural made with sustainably sourced British wood, and we believe we are the only charcoal producers using the retort method in Shropshire.Even when you're grilling food, why not throw a large chunk in the corner. Hence, this will smoke away for hours and gently flavour your food.