Smoking Woods for BBQs and Smokers
A wide range of flavoured wood chunks and chips for use in Barbeques and Smokers.
Logan's Logs now stocks a variety of smoking woods. To add flavour to your barbeque or smoker, these flavoured smoking chunks and chips can be added to your other cooking fuels to impart flavours through the smoke.
Adding flavour to meats, fish and game in this way is a great way to have fun cooking outdoors with flavours such as oak wood, cherry, apple, whisky and more.
Smoking Chunks (450g)
Ideal for Meat and Fish Smokers
Smoking Chips (340g)
Ideal for BBQs. Burn alongside charcoal.
Flavoured Smoking Wood
Chips and Chunks
We are currently stocking five different flavours:
- Apple (chips and chunks)
- Cherry (chips or chunks)
- Oak (chips only)
- Olive (chunks only)
- Whisky (chips or chunks)
Buy smoking woods online or call our friendly team to place an order over the phone.
Smoking woods are kiln dried logs chosen specially for their ability to impart great flavours and aromas into your cooking when you burn the wood alongside conventional barbeque and smoker fuels such as charcoal or kiln dried logs.
Smoking Flavour Profiles
Apple
Apple wood delivers a mild, sweet, and slightly fruity smoke flavour. It’s an excellent choice for poultry, pork, and seafood, giving a gentle touch of sweetness that complements rather than overwhelms.
Apple is also a good option for smoking cheese or vegetables, making it one of the most versatile woods in any smoking kit.
Cherry
Cherry wood is one of the most popular choices for smoking thanks to its subtle, sweet aroma and the attractive deep red colour it gives to meats.
It pairs beautifully with poultry, pork, and game, adding a mild fruity flavour without overpowering the natural taste of the food. It also works well combined with other woods like oak or hickory to create a more complex smoke profile.
Oak
Oak is a classic all-rounder for smoking, known for its medium-to-strong smoke flavour. It's less sweet than fruit woods but more subtle than hickory or mesquite. Oak works well with a wide range of meats, including beef, lamb, pork, and game.
It’s especially good for long, slow cooks like brisket or ribs, providing a steady, reliable smoke that builds rich layers of flavour over time.
Olive
Olive wood offers a more delicate smoke compared to stronger hardwoods. It produces a light, herbaceous flavour with subtle hints of fruitiness — perfect for Mediterranean-style cooking.
Olive wood pairs particularly well with fish, chicken, and vegetables, giving a gentle enhancement without dominating the dish.
Whisky
Whisky smoking chips and chunks are made from oak barrels used in the production of whisky. The flavours and aromas from the whisky are transferred into the old oak barrels over many years of steeping and soaking.
When the barrels reach the end of their lives, they are dried and recycled into smoking wood. The whisky-soaked oak has a very strong aroma both before lighting and when it starts to smoke. It's great for flavouring robust meats such as beef or pork, adding a deep, rich, slightly sweet smokiness with hints of the whisky itself.
Chips or Chunks?
Good question! Both wood chips and chunks are popular for adding smoky flavour to food, but they serve slightly different purposes depending on how you're cooking.
Wood Chips
Wood chips are small, thin pieces of wood designed to smoulder and produce smoke quickly. They're ideal for use on charcoal barbecues to add bursts of smoky flavour alongside your main heat source. You CAN'T use wood chips directly on a gas BBQ burner unless your gas barbecue has a dedicated smoker box where you can place wood chips to safely generate smoke.
For best results with chips on a charcoal BBQ scatter them over the hot coals and make sure to close the lid. This traps the smoke and infuses your food with delicious flavour.
Wood Chunks
Chunks are larger and burn for much longer, making them better suited to dedicated smokers or longer cooking sessions like low-and-slow BBQ. Chunks smoulder steadily over several hours, producing a consistent, gentle smoke ideal for smoking larger cuts like brisket, pork shoulder, or ribs.
For Best Smoking Results
Getting the best results from smoking food isn’t complicated, but a little know-how goes a long way. Follow these tips for delicious, smoky flavours every time:
1. Choose the Right Wood for the Job
Different woods create different flavours. Light, fruity woods like apple and cherry suit poultry, pork, and fish. Stronger woods like oak and whisky barrel are better for beef, lamb, and game. Match the wood to the meat for the best results.
2. Keep your chips and chunks dry
Smoking woods should be used right out of the bag dry. Don't let them get wet because this just means you produce steam rather than delicious flavoured smoke.
3. Use Charcoal for Heat, Wood for Flavour
Think of charcoal as your heat source and your wood as the seasoning. A good bed of hot charcoal provides steady heat, while your chips or chunks add the smoky flavour.
4. Control the Airflow
Keep your BBQ or smoker’s lid closed as much as possible. Smoke needs time to circulate and work its magic. Opening the lid too often lets heat and smoke escape, reducing flavour. Adjust your vents to manage the temperature and smoke flow.
5. Low and Slow Wins the Race
Smoking works best at lower temperatures over a longer period of time. This allows the smoke to fully penetrate the meat, breaking down fats and tough fibres, and infusing rich, complex flavours. Typical smoking temperatures are between 110°C and 130°C (225°F to 265°F).
6. Don’t Overdo the Smoke
More smoke doesn’t always mean more flavour. Over-smoking can make food bitter. Aim for thin, wispy smoke rather than thick, heavy clouds. A handful of chips or a couple of chunks is usually enough for most cooks.
7. Let It Rest
Once your food is cooked, let it rest before serving. Resting helps the juices redistribute through the meat, locking in flavour and moisture.
