Smoking Chunks

Made by our great friends from Whittle and Flame from their new home in North Devon, Smoking chunks are an essential flavour enhancer to your barbecue - but choose carefully. Apple chunks will deliver a fruity, mild sweet infusion which adds a delicious level of flavour, ideal for poultry and pork. The smoke is delicate and light and also subtle enough for fish and vegetables - a lovely smoked addition.

Wild Cherry smoking chunks offer a gentle smoke that is great for all meats and fish – especially chicken and pork. It delivers a slightly pinkish tint to white meats and a light, earthy smoke that is quite aromatic and subtly sweet.

Oak smoking chunks pair perfectly to raise the smoky infusions to any barbecue food. Delivering a deep smoky flavour associated with American barbecue, these chunks are a strong smokey booster and loved by avid fire cooks who want to deliver more of knockout flavour profile.

Made by our great friends from Whittle and Flame from their new home in North Devon, smoking chunks are an essential flavour enhancer to your barbecue - but pair with your food carefully. Alder is traditionally used for smoking salmon as it delivers a mild, sweet and earthy flavour. We recommend it is best paired with the more delicate proteins like fish or chicken or thinner cuts of pork. Not best suited to add smoke to more powerful rubs and marinades given its subtlety, so use Oak or Cherry if you need something with more punch.