Apple Wood Chunks 4lb

I've been using Weber Wood Chunks pretty much exclusively for a decade. The wood is dry and nicely sized for use in our Kamado Joe 18" grill. I use these apple wood chunks when cooking pork ribs. With the dome temp at 225F, this gives off a very clean barely noticeable smoke but puts a nice flavor to the meat but not over powering. Highly recommend.

I love these wood chunks, they were good size and added an awesome flavor.

I was in a pinch and needed some pecan to smoke a pork shoulder and ribs and accidentally bought a bag and man did it work great. Smell, quality, burn time were among my highest concerns and they hit all the marks. will use again

I have been using this Brand for about 3 years now. I really enjoy the flavor. You get some good chunks but the majority of the bag is smaller pieces. I'm not picky so I don't mind. The price has really went up but what hasnt gone up.

Good, i ordered some hickory as well

Perfect for hot smoking salmon. Gave my fish a great flavor. Perfect in my smoked salmon dip. The burn rate was pretty slow, I did not have to remove and replace any during the smoke time. Chips smoldered about the same rate as the fish took to smoke.

This Cherrywood really flavors my smoked chicken. A perfect combination of flavors. I won't be using anything else. I've also used this on a slow-smoked turkey with excellent results. Of course, YMMV.

Hew yeah, it really works. Sure I have had smoked meats before but this is the first time I was the one doing the smoking. So my first cook was a full Turkey which I smoked all day long and used 6 pieces of wood from my bag of Weber Pecan Wood Chunks, for Grilling and Smoking. Turns out that was too many for our liking. 6 pieces really puts a hearty flavor on that is definitely Pecan. So I tried again ........One brisket, a chuck roast, 3 ribs, and 3 sausage later the results from my second cook were spectacular. I smoked a chuck all day and used 3 pieces from my bag of Weber Pecan Wood Chunks, for Grilling and Smoking which yielded a low and mild Pecan flavor. Next time I do an all day cook I will probably use 4 pieces for a slightly increased amount of Pecan flavor.In both cases I soak the wood chucks in water before using them. I try to keep timing in mind and I add the wood at different intervals throughout the cook, usually from about 1/2 way done to 3/4 - finish. It is okay and recommended to use the wood soaked pecan water in the smokers bath if it is going to be used.