Oak Wood Chips For Smoking

Oak Wood Chips are the most widely used chips in the Great Europe for smoking food. The aroma is is wonderful with sausages, or blended with cherry for smoking turkey. The popular wood chips are enormously versatile though, and produce a balanced smoky flavour which is also great with all red meat, heavy game and pork.

• 100% natural and harvested from sustainable sources
• Harvested specifically for food smoking
• Contain little or no bark

To cook low ‘n’ slow, American-BBQ style, arrange coals in the basket of your smoker in a horseshoe shape. Sprinkle over the wood chips, and then pour hot coals – using a chimney starter is easiest – into the centre of the horseshoe (see photo). Sprinkle a small handful of chips onto the hot coals. The coals will burn slowly outwards, keeping the BBQ lit for hours, with the chips burning evenly as they go.

Oak Wood Chips is by far the most popular wood smoking flavour due to its rounded strong aroma and its sheer versatility. It works with most foods where a heavy smoke flavour is required, so ideal for red meats, game and fish. It can overpower more delicate flavours, but if you like things smokey, this is the one!

An oak is a tree or shrub in the genus Quercus of the beech family, Fagaceae. There are approximately 500 extant species of oaks. The common name “oak” also appears in the names of species in related genera, notably Lithocarpus (stone oaks), as well as in those of unrelated species such as Grevillea robusta (silky oaks) and the Casuarinaceae (she-oaks).

The genus Quercus is native to the Northern Hemisphere and includes deciduous and evergreen species extending from cool temperate to tropical latitudes in the Americas, Asia, Europe, and North Africa. North America has the largest number of oak species, with approximately 160 species in Mexico, of which 109 are endemic and about 90 in the United States. The second greatest area of oak diversity is China, with approximately 100 species.