A chunk of wood on hot coals is the simplest way to get real smoke into food. Chunks are the size of a fist or smaller, big enough to smolder for a good while before they need replacing. That makes them a better match than chips for most cooks over an hour, and a good deal easier than splitting logs.
This guide covers chunks only. For the smaller cut, see our smoker wood chips guide, and none of the exact products here appear there. Which wood to buy matters more than which brand, so we’ve picked mostly by species, including the oak and mesquite that Texas barbecue runs on.
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Quick verdict: the best smoking wood chunks to buy
For most smokers, the best smoking wood chunks are Camerons Hickory: a large box of kiln-dried pieces with no additives, and no soaking needed. For brisket, buy Western Post Oak. If you are still working out what you like, the Fire & Flavor Variety Pack gives you hickory, oak and cherry to compare.
The rest of the list covers mesquite, apple, cherry and a bourbon barrel specialty.
Five wood chunks side by side
Five of the eight, one for each kind of cook, with what the maker or listing states. All eight are reviewed below.
| Wood chunks | Best for | Amount | Drying | Buy on Amazon |
|---|---|---|---|---|
Camerons Hickory Wood Chunks, 840 cu inBest overall
|
Pork, ribs, all-around smoking | About 7 to 10 lb | Kiln dried | View on Amazon |
Western Post Oak Smoking Chunks, 4 BoxesBest for brisket
|
Brisket | 4 x 500 cu in | Not stated | View on Amazon |
Oklahoma Joe’s Mesquite Wood Chunks, 432 cu inBest mesquite
|
Fajita steak, short cooks | 432 cu in | Seasoned | View on Amazon |
MARSHALLTOWN Arkansas Championship Hickory Chunks, 10 lbClearest directions
|
First-time smokers | 10 lb | Kiln dried | View on Amazon |
Fire & Flavor Wood Chunks Variety PackBest for trying woods
|
Trying three woods | 3 pack, weight not stated | Not stated | View on Amazon |
Product images from Amazon. Specifications are as stated by each maker or listing; check the listing before you buy.
Our picks for the best smoking wood chunks
We looked for a spread of woods from identifiable makers. Where a listing leaves a detail out, the specifications say so.
1. Camerons Hickory Wood Chunks, 840 cu in – Large Cut, Kiln Dried, Plenty of It
Hickory is the wood most people mean when they say barbecue, and this box gives you a lot of it. Camerons sells it as 840 cubic inches, about 7 to 10 pounds depending on the wood, in large kiln-dried pieces. The maker says it’s made in the USA from raw timber with no additives, chemicals or fillers, and that you don’t need to soak it.
Directions are simple: put it on hot coals or the heat source until it smolders, and add more for stronger flavor. It names gas and charcoal grills, offset smokers, outdoor smokers and fire pits. Our chip guide has this maker’s oak in a smaller box, so we chose a different wood and a larger size here. River Colony Trading was the seller at last check.
Why we like it
- About 7 to 10 pounds per box
- Kiln dried, no additives, per the maker
- No soaking required
- Made in the USA
Key specifications
| Wood | Hickory |
|---|---|
| Amount | 840 cu in, about 7 to 10 lb |
| Drying | Kiln dried |
| Stated contents | Natural timber, no additives |
| Soaking | Not required |
| Works with | Gas, charcoal, offset, fire pits |
| Made in | USA |
Why we recommend it
This suits anyone who smokes pork, ribs or chicken more than a few times a year and wants one large box of a dependable wood.
Skip it if you only smoke now and then. A box this size is a lot to store, and it needs to be kept dry.
Pros and cons
Pros
- Large supply
- Works in most cookers
- Clear directions
Cons
- Third-party seller at last check
- Hickory can overpower fish
2. Western Post Oak Smoking Chunks, 4 Boxes – The Texas Wood, in Bulk
Post oak is the classic wood of Central Texas brisket, and that’s no surprise to anyone in Houston. Western sells it as four 500-cubic-inch boxes of all-natural chunks, describing a clean, mild-to-medium smoke that won’t overpower beef, pork or poultry. It says the pieces are large and uniform for a longer burn.
Our chip guide has Western’s pecan, so this is a different wood from the same maker, and post oak is the reason to buy it. Four boxes is a lot for a small smoker, but a single brisket can go through a good share. TNGstore was the seller at last check.
Why we like it
- True post oak, stated on the listing
- Four 500 cu in boxes
- Large, uniform pieces
- Named for charcoal grills and offset smokers
Key specifications
| Wood | Post oak |
|---|---|
| Amount | 4 x 500 cu in |
| Drying | Not stated |
| Stated contents | All natural |
| Soaking | Not stated |
| Works with | Charcoal grills, offset smokers |
| Made in | Not stated |
Why we recommend it
Pick this if you cook brisket and want the wood that defines it, or if you burn through wood quickly on an offset.
Skip it if you have a small kettle and cook only occasionally. Four boxes may last you years.
Pros and cons
Pros
- Hard-to-find wood in a good quantity
- Mild enough for long cooks
- Uniform pieces
Cons
- A lot of wood to store
- Third-party seller at last check
3. Oklahoma Joe’s Mesquite Wood Chunks, 432 cu in – Bold Smoke from a Smoker Maker
Mesquite is the wood most associated with Texas and northern Mexico, and it’s strong, so a little goes a long way. Oklahoma Joe’s makes smokers, and it sells these chunks as 100 percent natural seasoned hardwood in consistent sizes. It says they burn cleanly and evenly and can be combined with other woods to make your own blend.
The bag holds 432 cubic inches, which suits a small cooker and short cooks. Fajita steak is a great match, since a hot, short cook lets mesquite add flavor without turning harsh. Amazon was the seller at last check.
Why we like it
- Consistently sized chunks
- Food-grade, seasoned hardwood, per the maker
- Bag size suits occasional use
- Sold by Amazon at last check
Key specifications
| Wood | Mesquite |
|---|---|
| Amount | 432 cu in |
| Drying | Seasoned |
| Stated contents | 100% natural hardwood |
| Soaking | Not stated |
| Works with | Named for Oklahoma Joe’s offsets, drum and vertical smokers |
| Made in | Not stated |
Why we recommend it
This suits a griller who wants mesquite for steaks, fajitas and short cooks without buying a giant box.
Skip it if you are doing a long, low cook and new to smoking. Mesquite can get harsh over many hours, so start with oak.
Pros and cons
Pros
- Good bag size to try
- Blendable with other woods
- Known smoker maker
Cons
- Strong wood, easy to overdo
- Smaller quantity than a box
4. MARSHALLTOWN Arkansas Championship Hickory Chunks, 10 lb – Kiln Dried With a Stated Treatment
Marshalltown is better known for masonry tools, and it has moved into smoking wood with a well-documented product. It lists American hickory, kiln dried, in a 10-pound box assembled in the USA, and it says the chunks comply with USDA Protocol T314-b. It notes that the wood may include bark.
It also gives the most useful directions of any listing here. Add one to three chunks to hot coals or a heat source without soaking, then add more every 20 to 30 minutes to hold your smoke level. That’s a good starting point for any wood on this page. It was sold by Marshalltown itself at last check.
Why we like it
- 10-pound box
- Kiln dried, USDA Protocol T314-b stated
- Clear directions: 1 to 3 chunks, every 20 to 30 minutes
- No soaking
Key specifications
| Wood | Hickory |
|---|---|
| Amount | 10 lb |
| Drying | Kiln dried |
| Stated contents | American hickory, may include bark |
| Soaking | Not needed |
| Works with | Smokers and grills |
| Made in | Assembled in USA |
Why we recommend it
This is a good choice for a first smoker. The instructions remove a lot of guessing, and it comes in a good quantity.
Skip it if you don’t want bark in your smoke. Marshalltown says it may be there, and some cooks prefer to remove it.
Pros and cons
Pros
- Best directions in the group
- Sold by the maker
- Good quantity
Cons
- Bark may be included
- A newer name in smoking wood
5. Fire & Flavor Wood Chunks Variety Pack – Hickory, Oak and Cherry
You won’t know which wood you like until you’ve tried a few, and this pack gives you three. Fire & Flavor includes hickory for bold smoke, cherry for sweetness and oak as the balanced middle, in all-natural hardwood with no fillers or additives, it says.
Size is the gap in the listing, which calls this a 3-pack but gives no weight. The brand’s single-wood hickory bag is 4 pounds, so that may be a guide, but we can’t confirm it. Its other listings suggest placing chunks on charcoal, in a smoker box or in a covered foil pan away from flames. Amazon was the seller at last check.
Why we like it
- Three woods in one pack
- No fillers or additives, per the maker
- Named for pork, ribs, beef and seafood
- Sold by Amazon at last check
Key specifications
| Wood | Hickory, cherry, oak |
|---|---|
| Amount | 3 pack, weight not stated |
| Drying | Not stated |
| Stated contents | All natural hardwood |
| Soaking | Not stated |
| Works with | Charcoal grills |
| Made in | Not stated |
Why we recommend it
Buy this first if you’re new to smoking and want to learn what each wood does.
Skip it if you already know what you like. Single-wood boxes give you more of it.
Pros and cons
Pros
- Three flavors to compare
- Clear ingredient statement
- Easy starter pack
Cons
- Weight not stated
- Smaller supply of each wood
6. Blues Hog Apple Wood Chunks – Mild Smoke for Pork and Poultry
Apple gives a mild, fruity smoke, and Blues Hog names pork, poultry, seafood and vegetables. Better known for its barbecue sauces, the brand says these chunks are single-sourced, kiln dried, made in the USA and packed in a resealable bag. It says kiln drying eliminates pests, prevents mold and gives a consistent burn.
A resealable bag is a real plus, since dry wood stays ready between cooks. The weight isn’t stated on the listing, so check before you buy. Blues Hog was the seller at last check.
Why we like it
- Kiln dried, single sourced
- Made in the USA
- Resealable, moisture-resistant bag
- No fillers or chemicals, per the maker
Key specifications
| Wood | Apple |
|---|---|
| Amount | Not stated |
| Drying | Kiln dried |
| Stated contents | 100% natural hardwood |
| Soaking | Not stated |
| Works with | Smokers and grills |
| Made in | USA |
Why we recommend it
This suits a cook who smokes chicken, ribs or fish and finds hickory too heavy.
Skip it if you want a stronger smoke on beef. Apple is mild, and it may get lost.
Pros and cons
Pros
- Mild flavor
- Good packaging
- Sold by the brand
Cons
- Weight not stated
- Mild for beef
7. Midwest Barrel Co. Bourbon Barrel Oak Chunks – Cut from Used Bourbon Barrels
These chunks are white oak cut from barrels that aged bourbon for over four years, according to Midwest Barrel Co. Pieces run 1 to 4 inches, and the maker lists beef, pork, chicken, fish and vegetables. It says they add rich, complex bourbon notes.
We can’t confirm how much bourbon character comes through in the smoke, so treat this as a specialty wood for a special cook or a gift rather than a daily fuel. Pieces vary in size more than the others here, and the amount isn’t stated in the listing details we saw, so check before buying. It was sold by the brand at last check.
Why we like it
- Real white oak barrel staves
- 1 to 4 inch pieces
- Sold by the brand
- Named for meat, fish and vegetables
Key specifications
| Wood | White oak, ex-bourbon barrel |
|---|---|
| Amount | Not stated |
| Drying | Barrel aged, drying not stated |
| Stated contents | Bourbon barrel wood |
| Soaking | Not stated |
| Works with | Most grills and smokers |
| Made in | Not stated |
Why we recommend it
This is a good gift for someone who likes barbecue and whiskey, or for a holiday brisket where you want a talking point.
Skip it if you want value for everyday smoking. Plain oak is the practical choice.
Pros and cons
Pros
- Interesting story and wood
- Slow burning, per the maker
- Sold by the brand
Cons
- Flavor claims can’t be verified
- Mixed piece sizes
8. Mr. Bar-B-Q Cherry Wood Chunks, 3.5 lb – A Sweet Finish for Poultry and Ribs
Cherry is sweet and fruity, and it’s known for the deep color it adds. This 3.5-pound bag from Mr. Bar-B-Q is an easy way to try it. The maker says the chunks are 100 percent natural, with no additives or chemicals, and thicker and denser than standard chunks for a slower burn. No soaking is required.
The listing’s statements about density come from the brand, and we can’t measure them. It names poultry, fish and pork ribs, and beef and vegetables as well. Fry Oil Saver Company was the seller at last check. Our chip guide has this maker’s hickory chips, a different wood and a different cut from these.
Why we like it
- Small 3.5-pound bag
- 100 percent natural, per the maker
- No soaking
- Named for poultry, fish and ribs
Key specifications
| Wood | Cherry |
|---|---|
| Amount | 3.5 lb |
| Drying | Not stated |
| Stated contents | 100% natural, no additives |
| Soaking | Not required |
| Works with | Any grill or smoker, per the listing |
| Made in | Not stated |
Why we recommend it
This suits a cook with a small grill who wants a mild, sweet wood to add to charcoal for a few cooks.
Skip it if you need a big supply for long smokes. A larger box costs you fewer trips to the store.
Pros and cons
Pros
- Convenient size
- No soaking
- Easy starter wood
Cons
- Small supply
- Third-party seller at last check
How to choose wood for your smoker
Start with what you’re cooking, then consider your cooker and how much wood you will use.
Match the wood to the food
As a working guide from the kitchen: post oak and oak for beef and anything long, hickory for pork and ribs, mesquite for hot, short cooks like fajita steak, and apple and cherry for poultry, pork and fish. Oak is the forgiving choice, and a good base to blend with something else. Start mild and work up, since too much smoke is much harder to fix than too little.
Chunks or chips
Food Republic quotes chef Rich Parente: “Wood chunks are bigger than wood chips, so they tend to last longer and add a more smoky flavor.” The article says chunks are a good choice for cooks over an hour and are best with a charcoal grill. Chips suit gas grills and smoker boxes better. Our smoker box guide covers that setup.
Dry wood, stored dry
Most makers here say kiln dried or seasoned, and several say not to soak. Food Republic agrees that chunks don’t need soaking. Wet wood steams before it smokes, and a bag left in a damp shed can go moldy. Keep the wood indoors or in a sealed tub, and throw out anything with mold on it.
How much to use
Marshalltown’s guide is a good starting point: one to three chunks on hot coals, then more every 20 to 30 minutes to hold your smoke level. Food Republic says chunks start smoking about five minutes after they go on hot coals. Look for thin, pale blue smoke rather than thick white clouds, and let the fire get going before you add meat.
What to avoid
Stick to wood sold for cooking. Never use treated lumber, painted scraps or wood of unknown origin in a smoker. A bag from a named maker is cheap insurance.
How we picked these eight wood chunks
We searched Amazon for smoking wood chunks sold new and in stock from identifiable makers, then chose for variety of wood instead of listing several brands of the same species. We left out anything with a low-stock warning, such as B&B’s hickory and Cattleack’s post oak, and listings whose text contradicted itself, such as a B&B oak listing that describes pecan and alder. We skipped the exact products on our chip guide. Two makers overlap with that page, Camerons and Western, and we chose a different wood from each. We read Food Republic on chunks and chips.
We have not smoked with these woods, and we don’t claim to have. These picks rest on maker and listing details. We looked up each brand in the CPSC recall database and found no recall of any wood product on this page.
Smoking wood questions, answered
Should you soak wood chunks?
No, according to Camerons, Marshalltown and Mr. Bar-B-Q, and Food Republic says the same. Soaking delays the smoke rather than adding to it.
Which is better, hickory or oak chunks?
They suit different jobs. Oak is the more forgiving wood and works well on long beef cooks. Hickory is stronger and is the traditional match for pork and ribs. Try a mix if you can’t decide.
How long do wood chunks last on a grill?
It depends on the fire and the size of the chunk, and no listing here gives a burn time. Marshalltown’s 20 to 30 minute top-up figure gives you a rough idea.
Can I use wood chunks on a gas grill?
Camerons says yes, and others list gas grills too. On gas, a chunk needs to sit near a burner to smolder, or in a smoker box. Chips tend to catch more easily on gas.
What is kiln-dried smoking wood?
It is wood dried in a heated chamber rather than left to air-dry. Blues Hog says this eliminates pests, prevents mold and gives a consistent burn. Marshalltown also cites a USDA protocol for its treatment.
Our final pick for backyard smoke
Start with Camerons Hickory if you cook mostly pork and chicken, or Western Post Oak if brisket is the goal. Burn them on a beginner’s smoker or a charcoal grill set up for indirect heat. For more on how Mexican cooks use live fire and smoke, see our guide to Mexican cooking methods.
Related guide: Best cedar grilling planks.
And when you don’t feel like tending a fire for eight hours, see the menu at Julia’s or call to order.