Wood Chunks
Fist-sized pieces of hardwood used to produce smoke in charcoal smokers — the preferred form for kamados, bullet smokers, and kettle grills.
Wood chunks are roughly fist-sized pieces of hardwood, typically 2-4 inches across. They're the standard smoke-producing wood form for charcoal-based smokers like the Weber Smokey Mountain, kamado-style cookers, and charcoal kettles.
How to Use Chunks: Place 3-4 chunks directly on top of or among your lit charcoal. The chunks smolder slowly in the heat, producing smoke over several hours. On a Weber Smokey Mountain, I place chunks in the charcoal ring and they produce smoke for 4-6 hours as the charcoal burns down to meet them.
Chunks vs. Chips: Chunks are always preferable to chips when your setup allows: - Chunks burn slower and produce smoke over hours, not minutes - Chips burn out quickly and need frequent replacement - Chunks don't need soaking (soaking chips is actually counterproductive — it creates steam, not smoke) - Chunks produce a more consistent smoke output
Chunks vs. Splits: Splits are for offset smokers where wood is the primary fuel. Chunks are for smokers that use charcoal as primary fuel and wood for smoke flavor. If your smoker has a charcoal base (WSM, kamado, drum smoker), use chunks. If it has a firebox (offset), use splits.
How Many to Use: For a full cook, I typically use 4-6 chunks for a 12-hour cook on a bullet smoker. Place them at different positions in the charcoal so they catch at different times, extending your smoke window. Most smoke absorption happens in the first 3-4 hours anyway, so you don't need chunks producing smoke for the entire cook.
Buying Chunks: Available at most hardware stores and online. Buy species-specific chunks (post oak, hickory, cherry, etc.) from BBQ specialty retailers for the best quality. Avoid "mystery wood" blends that don't specify species.