Western Premium BBQ Products Post Oak BBQ Cooking Chunks, 570 cu in

I've been making beef brisket for a few years now, started using hickory and didn't care for the flavor. I had a friend who swore by mesquite, still didn't care for it. After doing some research I found that pit masters in Texas, where brisket is king, use oak for their brisket. It's difficult to find chunked oak like this locally (the Webber chunks that the local big box stores carry don't come in oak). I was thankful to find it on Amazon at such a reasonable price.The first time I used these oak chunks I followed the same rub and cooking procedure I normally do, and the results were outstanding. I made 2 15 lb. briskets for about 25-30 people. They all loved it, and the people who had my brisket before all agreed that this one was far superior in taste. There was very little left over, but what was left over tasted much better re-heated. In the past when I've used hickory or mesquite, the reheated brisket wasn't that great.Anyway, I'm happy that I can get these chunks for such a reasonable price at Amazon. Definitely will buy again.

This wood is off the hook! The smoke flavor can not be beat. The wood lights easily and smolders a long time. I found about 80% of the wood in the bag to be just right in size. The rest I had to split in about half. Understand I am using my 22.5”Weber kettle as an indirect smoker. With a regular stick burner you will be very happy.Post Oak is a mild but fulfilling smoke that goes well with everything I smoke or grill. I know you won’t be disappointed.

I love the product as it gives food a great taste after smoking. Good size pieces for the smoker.I gave it 4 stars bcause one of the two bags I recieved was completely open with almost half of the wood chunks missing. Dont now how to contact the seller.

These wood chunks are great. I live in California and I've had a difficult time purchases oak in any stores so I turned to Amazon. I've been using these oak chunks for over a year now, and it's my go to wood for smoking. Most of the chunks are good size and will smolder for about 60-90 minutes before they stop giving off smoke. The flavor is neither mild nor bold, but somewhere in the middle. I like to mix in a bit of cherry of pecan when cooking pork, but use straight oak on brisket and beef ribs. Great product overall.

Folks, growing up here in North Dakota, I've often heard that burning hardwoods such as oak, makes for a hotter, yet, longer burning fire. Well here it is January, and I'm burning at least ten of these bags per day in my fireplace trying to keep the house above 50f! To say it's not working would be an understatement, and it's also quite expensive! I really don't believe it lives up to the hype. With all that out in the open, if you would like to flavor up some beef on the smoker, or a steak on the grill, and you find yourself living where it seldom gets warm enough to grow good hard cooking woods, hey, it does a pretty good job at that! Maybe that's why they market it for that use! Thank you for suffering to the end, it's cold right now in North Dakota and I was bored!

Keep an eye on the price on these and stock up if you like the flavor/smell.Personally I love them. I don't have a reliable source for oak around here and these chunks do the trick. Figure on one chunk per hour, maybe two to get a good woody smoky flavor on your meat. Great for brisket like other commenters have mentioned, but also great on pork. We're not huge fans of mesquite and hickory and found that this product offered a more subtle flavor profile.Had really good luck with brisket, st.louis ribs and pork butt.If you're a fan of this product watch for the price drops and stock up.

This package of Oak wood chunks helps me to augment the flavors of my grilling coming from a base of the hardwood lump charcoal that I use:  Fogo FHWC35LB 35-Pound All Natural Premium Hardwood Lump Charcoal Bag . Since my grill is a  Char-Broil Kettleman 22.5-inch Charcoal Kettle Grill , I use a chimney to get the charcoal started and depending on what I am grilling, will either start more substantial chunks of the Oak wood in the chimney or spread some smaller chunks over hot coals just before cooking. The wood that came in the bag had good-sized chunks that weren't too large along with several smaller pieces that were about the size of my first two fingers together in volume. While the bag notes not to soak the chunks, I have found that those smaller pieces are great for soaking for a bit to kick off extra smoke for times when I have a fast-cooking grill item and don't need a whole chunk.The oak chunks here will sometimes have a rather large piece inside, but I'm impressed with the lack of tiny pieces in the bag and the relative uniformity of the wood chunk sizes overall. I keep the chunks stored in a plastic storage tub for easier access and this has worked very well. I will definitely order it again when I run low.

If you want that Central Texas smoked meat flavor and don't live in Texas, this is the stuff! I smoked a brisket with it, tasted just like Franklin BBQ! It was a good deal at $12 a bag of chunks, but now I see it went up to over $15 so I won't be buying this anymore, I'll just use the free mutt oak I get in my local So Cal mountains, if I close my eyes I can't tell the difference.

Post Oak has very quickly grown to be my favourite wood for smoking briskets, and this product is fantastic. Highly recommended.