Woodabrix BBQ Wood Chips, Recipes, Guides

How to use Woodabrix BBQ wood chips, timings, instructions and handy recipes

no bbq without good smoke

There is no BBQ without good Smoke

Smoke is a necessary component of both fire and delicious bbq. Smoke unites people, and bbq is a life-enhancing pleasure! Barbecuing and “outside cooking” are distinguished. It’s what differentiates BBQ cooking and makes the whole thing a wonderful experience.

Over time, what began with logs and open holes evolved into something far more complex. Despite all the advancements in technology that pellet and charcoal smokers have undergone over the past several decades, mastering the basics of smoke is essential to improving your performance and getting the most out of whatever you cook on your grill.

Smoke is a fascinating and wonderful thing. While some may only see oxygen and flames, learning to control smoke takes time, practice, and some research.

What’s a “good smoke”?

Do you recall the last time a steak reminded you of a camping trip? That is what occurs when you cook with poor smoke, yes. Controlling a few various factors, such as wood density, humidity, and combustion temperature, will produce good smoke. In other words, you need to be knowledgeable.

You should use freshly chopped, dry and flavoured wood chips and smoke between 105C and 135C to “burn clean.” Paying attention to the colour of the smoke might be a good sign of its quality. White smoke is frequently an indication that your fire is running too little and is about to go out, while thick, dark smoke shows that the temperature is rising but that it is still too cool to burn the wood’s oils. Creosote is known to emit a dark smoke that has been shown to be harmful.

Any fire burning at less than 100 degrees will produce white smoke that is overly composed of wood particles and has little to no vapour; this smoke will adhere to the meat rather than pass through it. White smoke can overshadow practically anything and leave you with an unpleasant aftertaste.

Wood Types And Flavours

The wrong kind of hardwood chips may turn your ideal meal into a nightmare while you’re smoking a £100 hunk of meat. The flavour of the smoke should be enhanced and added to the other flavours.

Different types of wood have distinctive flavour qualities. Softwoods should never be used since they contain a lot of resin, which produces smoke with a harsh and bitter flavour that will spoil any meal it comes into touch with. Hardwood chips will provide you with a variety of flavours that, when paired with the ideal cuts of meat transform into pitmaster’s dream kitchen.

One of the essentials of smoking is knowing which type to smoke with which meat.

Since they pair nicely with meats such as poultry, pork, vegetables, seafood, and cheeses, alder and maple are frequently regarded as entry level, “all-purpose” light wood types to utilise.

Pork, poultry, and lamb pair well with the milder, sweeter flavour of fruity woods like Apple, Cherry, Peach, and Oak.

The flavour profiles of mesquite, pecan, and walnut are stronger and frequently go better with steak and wild game.

What kind of wood chips is the most preferred?

Oak wood chips are often one of the most popular types for grilling and smoking since they offer food with an amazing, deep flavour.

By exposing food to smoke while the fire slowly burns through the wood chips, such as Oak, we get the flavour of smoke. You cook the meat for a long time at a lower temperature than usual to allow the smoke to permeate it without overcooking it. The food may absorb the smoke because the grill heat is just enough to destroy bacteria without being too hot.

The wood chips from Woodabrix are produced expressly to provide a smoky flavour to your meat. The longevity and mouthwatering flavour of Oak wood chips make them a popular choice. They work well when mixed with other wood essences as well.

You will soon realise that smoking is a continuous learning process and that it plays a significant role in why BBQ is such a love for many people worldwide since you now know what makes a good smoke, what to look for, what to do, and how to get the most out of any smoking sessions. Try, record, and fine-tune every cookout until you have enough mastery of your art to be able to give consistent service with every mouthful.

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wood chips

7 Great Ways to Use Wood Chips

It is a major undertaking to have a tree removed, a large tree pruning, or a tree stump ground out. You’ll probably notice how different the area where the tree or stump used to look now.

The wood chips will then become apparent. MANY WOOD CHIPS!

Tree removal and pruning generate a large amount of wood that must be dealt with. When a tree is felled or large branches are removed, the branches and trunks are usually fed into a chipper, which turns them into wood chips. You’re left with a large pile of chipped or shredded wood likely a much larger pile than you anticipated.

Recycling old and unused trees, branches, and bushes with a chipper shredder is an easy way to add a new feature to your garden or backyard. Chipping the wood into smaller pieces and then using them in a variety of ways is a great idea that is both environmentally friendly and looks great!


Cover your flower beds with wood chips to give your garden an attractive and functional look. Adding apple wood chips around the soil and up to the roots and stems of plants and flowers will not only bring out the colour of the petals and leaves, but will also act as a natural barrier against frost, insects, and the elements. The apple wood chip will also help trap moisture close to the roots of the plants, which will help feed them. In the same way that apple wood chips benefit plants when spread around the soil where they grow, flower pots and hanging baskets can benefit from the same treatment. If you want to go all out, you can dye the wood chip with a wood stain or watered down environmentally safe paint, which will add a wow factor to your garden

Play Area Cover

Oak Wood chip is ideal for use in play areas where children and teenagers can let off steam without fear of injuring themselves. Spread approximately 4-5 inches of wood chipping on the ground near any play equipment to help prevent too many bumps and bangs.

If you don’t want to pay for bags and bags of gravel, laying down wood chips on paths is a great way to save money. Just make sure to use finely chipped wood for this because it will look more tidy and neat.


Whereas most people use logs and traditional firewood to build fires, wood chips can also be useful. Because of their size and flammability, wood chips make an excellent fire starter and can help keep a fire going for hours. They can be used as fuel or to start small, controlled fires. Cherry  Wood chips are also an excellent fuel source for biomass reactors, which can be used to power engines or provide heat.

Food Preparation

smoke, bbq, barbecue, bonfire

The wood chips that come from fruit or nut trees can be used for food preparation and food smoking. Using wood chips for smoking is a great way to play around with loads of interesting new flavors.


When planning a new or improved landscape design for your front, back, or side yard, consider using wood chips. Wood chips make an excellent walkway substrate for heavily trodded or lightly used walkways. They even out uneven surfaces and, as previously mentioned, suppress weeds in lawns and gardens. If you have a walkway with a dirt or soil surface, wood chips are an excellent way to keep it neat and visible while requiring far less weeding and maintenance than a bare surface walkway. Remove any large debris from the path and use a weed barrier, such as a tarp, between the dirt and wood chips to keep it looking its best for years to come to increase the longevity and usefulness of a wood chip walkway.

Erosion Control

Wood chips are not a long-term solution for preventing or stopping heavy erosion, but they can be a useful temporary fix for an area of your yard experiencing this problem until a long-term solution is developed. You can prevent further soil loss during heavy rain or melt events by applying a layer of wood chips over an eroding surface.


Aside from outdoor applications, wood chips are used in a variety of useful household tips and tricks. Use them in vases to stabilise dry or artificial flowers, keeping them upright and tall regardless of the vessel. Wood chips can also be used to add visual and textual interest to a piece of furniture or art by providing variable colour, shape, and pattern.

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Best Barbeque Wood Chip Types

The best wood smoking chips come from deciduous trees, particularly nut trees like hickory, pecan, and oak, as well as fruit trees like apple and cherry. Mesquite, a popular smoking wood in the Southwest and Hawaii, imparts a robust smoke flavour that complements red meat. Avoid pine and other softwoods, which impart a bitter, tar-like flavour to foods.

For smoking, wood comes in many different forms: logs, which are used in “stick-burners” (the offset barrel smokers used in restaurants and on the competition barbecue circuit); fist-sized wood chunks; and wood chips (the most common form of smoking fuel—available at supermarkets and hardware stores). Pellet smokers use compressed hardwood wood chips pellets; electric smokers use coarse wood chips or sawdust discs, and stovetop and handheld smokers use straight hardwood wood chips.

The Woodabrix’s BBQ Wood Chips are highly compatible with all types of smoking wood. When it comes to smoking foods, the type of wood chip you use has a big impact on the flavour. Experimenting with different flavours to find the perfect combination is enjoyable. If you’re new to food smoking, check out our website to choose the best Barbeque Wood Chips for your smoked foods.

Below is a list of the best combinations of wood chips for smoking:

Apple Wood Chips

Applewood smoking wood chip is a traditional wood chip. It has a distinct aroma as well as a sweet, mild flavour that can add much-needed depth to poultry. If you’re sick of plain old chicken or foul, try smoking it with applewood for a slightly fruity flavour. However, don’t over-smoke your poultry because the sweetness can become too overpowering. Moreover, applewood smoking chips can add a lot of depth to pork!


Hickory Wood Chips

Hickory is a simple wood to work with and can be used to smoke almost any meat. It’s especially good for enhancing the flavour of red meats. If you want a rich, bacony flavour, use hickory wood chips for smoking. It can impart a smoky, hearty flavour to poultry, red meat, and even fish. Again, don’t over-smoke, as it can turn your food bitter and chalky.


Cherry Wood Chips

As your smoking skills improve, you can experiment with different woods such as cherry.

Cherry has a mild, sweet, and rich flavour that pairs well with meats like turkey, ham, or chicken. This sweetness can help to enhance the meat’s savoury flavour. Cherry works well when combined with other wood chips for smoking, such as oak. Cherry wood chips for smoking are an absolute must for fans of bold, layered flavours.




Oak Wood Chips

Without oak, no list of wood chips for smoking would be complete. This is the go-to wood for making mistakes. If you like rich, red meats like brisket, beef, or sausages, oak wood chips for smoking can add a strong, smoky flavour without being overpowering. However, the strong smoke of oak wood chips can be too much for poultry. Furthermore, oak is a great wood for layering. To get the most out of your alder, cherry, or applewood, layer it with oak for a much more robust flavour profile.


Apple Wood Chunks


Apple wood chunks will undoubtedly become a favourite in your backyard cooking arsenal. Innovative smoking chunks enhance the flavour of your charcoal grill, barrel smoker, or pit smoker creations. And, like all of our cooking wood products, they go through our special drying process and are hand-inspected by our expert team to ensure they meet our stringent quality standards, so you know you’re getting an unrivalled product.

Thoughts on Smoking Wood Chips

Using wood chips for smoking is a great way to experiment with a variety of new flavours. Because of the various types of wood that can be used, this technique is ideal for infusing extra flavour into your meat dishes.

The sweetness, fruitiness, or intense smoke can help elevate any barbeque to the gourmet level. Keep in mind not to over-smoke your meat, and don’t soak your wood either. Smoking is also an excellent way to elevate any grilled meat, and it can make any meal memorable. Layer your smoking wood chips with various meats to find the flavour combinations that work best for you.

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Simple Recipes For Smoking Vegetables with Woodabrix Chips

Smoking food doesn’t only apply to meat-eaters, vegetarians can also enjoy unique smoky flavour of vegetables with these recipes. 

Smoked Corn on the Cob

Cooking time: 1 hour 30 minutes


  • 6 ears of sweet corn (without husks and silks)
  • Butter
  • Salt
  • Black pepper for serving
  • Water
  • Oak wood chips
  • Aluminium foil

Preparation and cooking instructions

1. Pre-soak ears of corn in water for 2 hours.

2. Cover each ear of corn with butter and salt. Wrap tightly in aluminium foil.

3. Pre-heat the barbecue to 105 C. Add wood chips on to the charcoals or smoker box and place a water container next to the charcoals to create steam.

4. Place the corn ears on to the barbecue directly above the water container. Close the lid.

5. Smoke the corn ears for 1 hour 30 minutes rotating them every 30 minutes and making sure there is always water in the water container. Add wood chips as needed.

6. When you are half though the cooking, check if the corn ear is not drying out. Sprinkle them with water.

7. Serve with butter, salt and pepper.

Smoked Cherry Tomatoes

Cooking Time: 2 hours


Preparation and cooking instructions

1. Start the grill or charcoal barbecue. When the temperature drops to about 105 C, move the charcoals to one side of the barbecue and place a water container next to them to create steam.

2. Add wood chips directly to the charcoals or a smoker box.

3. Rinse the tomatoes in the water and let them dry on the paper towel. Cherry tomatoes are naturally sweet, so you don’t need to season them, just brush them with olive oil.

4. Put the tomatoes on the rack directly above the water container. Smoke them for 1 hour and 30 minutes.

5. Keep checking the temperature making sure it doesn’t rise above 105 C. Continually add water and wood chips as needed and smoke the tomatoes for another 30 – 45 minutes.

6. Serve and enjoy with your main course or on its own!

Smoked Sweet Peppers

Cooking Time: 2 hours


Preparation and cooking instructions

1. Clean the peppers under cold running water. You don’t need to remove the seeds and stem as it doesn’t reduce the smoking time, but if you prefer you can take the seeds and stem out.

2. Make sure you use a clean grill/barbecue, as peppers absorb nasty flavours very easily.

3. After your barbecue reached the temperature of 95 C, it is time to smoke your peppers. Add a handful of apple or oak wood chips to the charcoals or a smoker box it you have it. Place a sheet of aluminium foil above the water container and lay the sweet peppers on it.

4. After you start smoking, keep checking the temperature to make sure it stays at the recommended level.

5. The sweet peppers will be ready to serve after 2 hours. You’ll know they are ready as they will be soft and not too wrinkly.


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How To Smoke Meat In Your Charcoal BBQ

You don’t need to buy an expensive smoker to enjoy a perfectly cooked meal enhanced with a flavour of smoke. Your charcoal or kettle barbecue can be turned into a smoker. All you need are a bag of charcoal, wood chips (NOT chunks or sawdust) from a non-sap laden tree variety and a good piece of meat.

1. Prepare your Meat

It’s always best to make your meat ready few hours or even a day before cooking in a smoker. First, place the meat in a large dish and pour the marinade of your choice, make sure all the meat is coated with marinade. Then, cover with a lid or cling film and leave it in the refrigerator for 2-6 hours or better, overnight.

2. Prepare Wood Chips

Soak the wood chips in water for at least 2 hours or better, overnight; the more soaked the chips, the more smoke they produce.

3. Start the Barbecue

Place the disposable aluminium container or any other heat resistant container next to your charcoals and fill it halfway with water.

There are two reasons for this: the water will keep the meat moist and tender, and it will control the temperature around the meat.Light the charcoal.

When you’ve reached a low heat of about 120 C (can be checked by using a barbecue thermometer), place 1 cup of drained wood chips on the charcoals. Position the meat onto the grate directly above the water container, away from the charcoals.

Cover the grill making sure all the vents are closed. Smoke for the amount of time indicated in your recipe.

4. Keep an eye on the Temperature

You need to check the temperature every 30 minutes. If the temperature begins to rise higher than 100 degrees, open the lid and let the charcoals burn off a bit and top it up with some more drained chips. If the temperature drops, open the vents and add more charcoal and wood chips.

5. Turn the Meat

Every 30 to 90 min, turn the meat. If your recipe contains a barbecue sauce, apply it in the final 30 minutes of cooking.

6. Ready to Serve

Your meal will be ready to serve when the meat on the bone will start pulling away, and when trying to turn the meat, it will fall off the bone.

Transfer the meat to a platter, add some more sauce and let it rest for 15 minutes. Now serve with your favourite sides and enjoy!



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Smoking sausages with woodabrix

Tasty Recipes For Smoking With Wood Chips

Smoked Chicken

Cooking Time: 1 hour 45 min


  • 4 pounds of any chicken parts (drumsticks, thighs, wings, breasts) with skin on
  • Salt
  • Virgin Olive Oil
  • 1 cup of barbecue sauce
  • Oak wood chips

Preparation and cooking Instructions

1. Coat the chicken pieces with olive oil and season with salt

2. Grill the chicken over hot coals for 5 min on each side to create a nice golden skin. Remove the chicken from the grill onto a platter and put a cover on.

3. Put some soaked and drained oak wood chips on the coals. Place a water container next to the coals.

4. When the temperature of the grill drops to about 120 – 150 C, place the chicken pieces on the grill directly above the water container. Cover the grill and cook for about 30 minutes.

5. Turn the chicken over, check the temperature of the grill, adjust it if needed. Cover the grill and cook for another 30 minutes.

6. Turn the chicken again and baste it with barbecue sauce. Cook for another 25-30 minutes.

7. Check if the chicken is done by inserting a tip of the knife into the thickest part of the chicken piece, if the juices run clear the chicken is cooked.8. Baste the chicken with the sauce and serve.

Smoky Salmon On The Grill

Cooking Time: 30 minutes

Ingredients required

  • Approximately 2 pounds of salmon fillet or however much will fit onto the rack below
  • ½ cup of brown sugar
  • ¼ cup coarse sea salt
  • 1 tablespoon of freshly ground black pepper
  • Oak wood chips

Preparation and cooking instructions

1. Gather all the ingredients together

2. Ensure you remove all pin bones from the salmon

3. Placing the brown sugar, salt and pepper into a small bowl and mix thoroughly. Place approximately 1/3 of the mixture in the bottom of a baking pan, sit the salmon on top and then cover with the remaining mixture.

4. Cover and chill for a minimum of 4 hours, preferably overnight. The mixture will pull out moisture from the fish and infuse it with flavour, helping to create the distinctive extremely firm, slightly sweet flavour of a traditionally smoked salmon.

5. Place the selected wood chips in a large bowl and cover them with water, letting them soak for at least 30 minutes before draining.

6. Prepare your grill for indirect heat. For gas grills: Heat ½ of the desired quantity of burners you have and set a foil-wrapped pan with about an inch of water in it under the cooking grate, on the turned-off burner. For charcoal grills: Light a fire, when the coals are ready, push them to one side and set a foil-wrapped pan with approximately an inch of water in it on the other side of a coal grate. Put them into a small smoker box that comes with some grills, or simply put the soaked chips over the hot coals.

7. Rinse the salmon from its mixture by patting in dry, set it skin-side-down onto the cool side of the grill, on the cooking grate that is over the pan of water below. Cover and then cook until the salmon is fully smoked and flaky, this should take around 30 minutes.

8. Serve and enjoy your fish!

Grill Smoked Trout On The Kettle Barbecue

Cooking Time: 45 minutes

Ingredients required

  • 2 trout (filleted)
  • 1 fist-sized wood chunk or 1 cup of wood chips (oak and hickory are favourites with trout)(Brine)
  • 4 cups of water
  • 2 tablespoons of table salt (4 tablespoons of sea salt)
  • ¼ cup of brown sugar
  • Oak wood chips

Accompaniments For Appetizer Style Trout

  • Paper thin sliced red onions
  • Slices of lemons
  • Capers
  • Sour cream
  • Crackers

Preparation and cooking Instructions

1. Brine the trout and soak the wood: In a large bowl, stir the salt and brown sugar in with the water, wait for the salt and sugar to dissolve. (this may take about 5 minutes). Add the trout fillets and refrigerate for at least 1 hour (up to 4 hours). While the trout is brining, soak the smoking wood in water.

2. Set the grill up for indirect medium-low (120 – 150°C): Prepare the grill for cooking on direct medium-low heat.

3. Make a foil tray for the trout: While the grill is pre-heating, take the trout out of the brine and pat it dry using paper towels. Double fold a piece of heavy-duty baking foil to use as a tray, a little wider than you will need for all four pieces of trout and lay the fillets onto the foil skin side down.

4. Grill smoke the trout: Drain the smoking wood and add it directly to the coals. Carefully slide the tray of trout onto the grill grate, as far away from the lit coals as possible. Close the lid (if using a kettle grill, rotate the lid until the vent is directly over the trout to pull the smoke over the fish). Cook with the lid closed until the fish is thoroughly cooked and browned from the smoke, 40 to 45 minutes.

5. Serve: Serve immediately or chill the smoked trout first. To chill, move the foil tray of trout to a sheet pan, let cool at room temperature for 15 minutes then cover with plastic wrap and refrigerate for up to 3 days. To serve, scrape the trout fillet away from the skin with a spatula – the skin will stick to the foil.

Smoked Lamb Chops

Cooking Time: 2 Hours


  • 4 lamb chops· ¼ cup / 60ml white vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon 15ml paprika
  • 1 ½ teaspoons sea salt
  • 1 ½ teaspoons mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • Apple or Oak wood chips

Instructions (simple)

1. Mix both vinegars and soak the chops for 30 minutes

2. Drain thoroughly.

3. Mix the spices together and sprinkle generously over both sides of chops

4. Place in the barbecue ready for smoking with apple wood chips for about 2 hours

5. Once cooked, remove them from the smoker and serve with your favourite side dishes.

Smoked Pork Ribs Recipe

Woodabrix chips rack of ribs

Cooking Time: 4 hours 30 min


4 x rack of ribs, 3lbs each

  • 4 x rack of ribs, 3lbs each
  • Sea salt
  • Olive oil
  • Barbecue sauce of your choice
  • Apple wood chips

Preparation and cooking instructions

1. Cut each rack of ribs in two halves, coat them with olive oil and salt them.

2. Prepare your grill for smoking by putting some soaked and drained oak wood chips on the coals. Place a water container next to the coals.

3. Place the ribs on the grill directly above the water container and slow cook them at 120 C for 90 minutes.

4. After that, turn them every 30 minutes and baste them with a sauce. Keep cooking for about 3 hours.

5. When you notice that the meat is falling off the bone, baste the ribs with the sauce and move them to a hot side of the grill. Cook them for 1 – 2 minutes until a golden skin appears.

6. Remove the ribs onto a platter and serve!

Smoked Sausage

Cooking Time: 3 hours


Preparation and cooking instructions
1. Prepare the barbecue for cooking on indirect heat. Once the barbecue’s temperature reached steady 120 C, it’s time to put wood chips on the charcoals.

2. If you are using linked sausages, separate them and place them 1 inch apart from each other on the rack. This way the smoky flavour will cover their whole surface. Don’t puncture your sausages as they’ll lose all the juices.

3. Cover the barbecue with the lid and smoke the sausages for 3 – 4 hours depending on the thickness of the sausages.

4. You can check the internal temperature of the sausage with the meat thermometer 1 hour before the end of cooking.

5. If the meat thermometer reads 75 C, your sausages are ready.

6. Serve them hot or chill them in the fridge for 3 – 4 days.

Smoked Prawns

Cooking time: 35 – 45 minutes


1 lb of tiger prawns, peeled·

  • 1 lb of tiger prawns, peeled
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 garlic cloves, crushed
  • Apple wood chips

Preparation and cooking instructions
1. Mix the prawns with oil, oregano, basil, garlic and salt in a large bowl. Leave for 30 minutes to marinade.

2. Pre-heat the barbecue to 100 – 105 C. Add apple wood chips to the charcoals and place a water container next to the charcoals.

3. Put the prawns into an aluminium foil container that could be pierced for the prawns to absorb smoky flavour better.

4. Smoke the prawns until they turn pink for about 35 – 45 minutes.

5. Serve with lemon slices.


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Woodabrix chips rack of ribs

How Long to Smoke Food

How long ? It depends on your food choice. Below is an approximate guide  on the timing for smoking different food types using wood chips.

Chicken – an hour to two hours at 120 C.

Rack of ribs will take from 2 hours to 4 hours 30 minutes at 115 C.

A boneless beef or pork joint can take as long as 6 hours at 115 C.

Vegetables – 90 minutes to 2 hours at 95 – 105 C

Seafood – 35 to 45 minutes at 100 – 105 C

If you are using barbecue sauce wait to brush it on until the final 30-45 minutes of cooking. You do not want it to burn, and because most barbecue sauces have a lot of sugar in them, they will burn easily. When barbecuing fish, do not sauce until the last 15 minutes. You will be able to spot that the meat is ready with some visual cues. Meat on bones will begin to pull away.

When you turn or rotate meat it will begin to fall off the bone. The flakes on fish will separate easily. The interior of a beef or pork will be somewhere around 70 C – this is the only meat that should be barbecued or smoked with a meat thermometer. What happens if your heat was just too high and things are looking charred? Well, hopefully you did not let it go this far because you’d been checking every hour to 90 minutes.

But if it looks like you have too much char and the meat is not yet done, have no fear: Finish the meat in a 120 C oven. You will still have enough smoky taste to impress your guests. Once your meat is done, remove it to a platter, add more sauce and let it rest for 10-15 minutes. Let a big meat joint rest for 20-25 minutes. Add even more sauce right at service and enjoy! You’ll know you cooked real barbecue if everyone has sauce under their fingernails…

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