Western Wood 350 cu in Wood Chunk Variety Pack (Hickory, Mesquite, Cherry, Apple, and Pecan)


EACH BAG IS 350 cu in. GIVING YOU A TOTAL OF 1,750 cu in. of COOKING WOOD!!!

  • Mesquite BBQ cooking chunks give a rich, distinct flavor to brisket, steak and other cuts of beef, and they also pair well with other meats such as pork and lamb. Mix Mesquite chunks with a mild flavor like Post Oak to customize your blend and flavor.
  • Apple BBQ cooking chunks produce a mild but delicate smoky flavor with a hint of sweetness, which pairs well with vegetables and pork products such as ribs, pork shoulder and chops. Apple chunks also add great flavor to beef when combined with Mesquite or Pecan BBQ cooking chunks.
  • Hickory BBQ cooking chunks have a strong aroma that’s not too bold and slightly sweet. Often used with pork products such as bacon, sausage and pork shoulder, they also pair well with chicken and beef. Try mixing Hickory chunks with Apple or Cherry BBQ cooking chunks to create your own flavor combination.
  • Pecan BBQ cooking chunks create a strong smoke similar to Hickory, but they add a sweeter flavor to meat. Pecan wood smoke pairs well with pork, as well as heavier meats like beef and lamb. For use with lighter foods such as poultry and vegetables, mix Pecan with Apple BBQ cooking chunks.
  • Cherry BBQ cooking chunks produce a mild smoke with a tangy, fruity flavor. They complement lighter meats like chicken and fish, and add a beautiful reddish tone to sausages, poultry and salmon.

409 in stock

UPC 078342780621 SKU: 5 Pack CHUNKS Var H/Mes/P/Ch/Ap Category:


HOW TO COOK WITH JUST CHUNKS To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving an edge exposed. Then light the fire starter. 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 flame 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. HOW TO USE WITH CHARCOAL We recommend cooking the natural way by using lump charcoal instead of briquets and using a solid fire starter instead of fluid to avoid having any chemicals influence your food. Light the 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.