Been a bit of a hectic day so no BBQ adventures today; Just would like to revisit this business about wood chips. As the only wood for smoking we seem to be able to get here in Sydney is wood chips I thought I would comment/present them to you.

The ones I use are bought from our friends at Barbeques Galore and they aren’t too bad.
They currently stock the following:
Beef and Lamb, Poultry and Seafood:
3 type of Wood Chips

They are each blended with a number of types of wood:
Beef and Lamb (Mesquite, Cabernet, Hickory Wood Chips)
Beef and Lamb Wood Chips

Poultry (Mesquite, Chardonnay, Apple Wood Chips)
Poultry Wood Chips

Seafood (Mesquite, Chardonnay, Alder Wood Chips)
Seafood Wood Chips

I do soak them in water prior to using (about half an hour should do it) and throw them on the hot charcoal a few minutes before I put the meat on.

and then there’s the Jack Daniel’s pellets:
Jack Daniels Pellets

These should be used in an aluminium pouch and can be placed on the hot charcoal immediately before the meat is put on the BBQ.

Aluminium Pouch

I find I use the pellets when I have a longer cook and I need to put the chips on multiple times. Otherwise I just get the blends with the type of meat…

Now if you ask me what would you rather have: single type of wood chips or blends of wood chips… The answer is easy single type all the time, I don’t like not being in control and not knowing how much of the different types of wood they have in each parcel (and whether this varies between batches?). Unfortunately beggers can’t be choosers and until I can source some chunks somewhere I’ll just have to make do with these….

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