Oak wood chunks impart a medium smoky flavour that is stronger than apple and cherry, but lighter than hickory and mesquite. It’s great by itself, but works well blended with apple, cherry or hickory woods. Oak wood chunks work well just just about any meat.
- From assertive to subtle Kamado Joe chunks come in a variety of wood types, each imparting its own distinct flavour
- Use with: beef, lamb, poultry
- Chips are good for long term smoking, and you can soak them overnight to make them last longer
