Smokin' Secrets Revealed: Beyond Hickory & Mesquite - Top 5 Unexpected Wood Chips for Mind-Blowing Flavour
It seems only like yesterday when I discovered BBQ secrets that went beyond your regular hickory and mesquite wood chips. I had smoked brisket and ribs more times than I could count, but I found myself craving something new. On a whim, I tried apple wood chips and was blown away by the sweet, fruity smoke flavour that perfectly complemented the fatty brisket. From that epiphany on, I became obsessed with experimenting with different wood chips to take my barbeque game to the next level. While hickory and mesquite deliver a classic, robust flavour, relying solely on these two wood types can become predictable and monotonous. When using the same wood smoke time and again, it’s easy to become desensitised to the subtle nuances. This is why I realised that mixing up your wood chip selection was key to keeping your tastebuds excited and happy.
In this post, I’ll be unveiling the top 5 unexpected (and underrated) wood chips that will instantly elevate your smoking game. From fruit woods that impart juicy undertones to whisky barrel wood that lends boozy richness, these outside-the-box wood types will help you unlock bold new dimensions of flavour. I can’t wait for you to fire up your smoker and give these surprising woods a fair go. Just be careful, mate—with great flavour power comes great responsibility!
So without further ado, grab your apron and let’s get smoking!
Why use wood chips for low and slow?
Remember that time you fired up the barbie and the snags came out dry and flavourless? We’ve all been there, staring at a charcoal landscape of disappointment. But, it’s time to leave the fear of disappointment behind because the secret to a successful barbie lies in these humble little nuggets of wood: wood chips for smoking! Now, you might be thinking, “Wood chips? I just throw a bit of charcoal on and call it a day.” But trust me, once you tap into the world of wood chips, your barbie will never be the same. Here’s why:
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Using wood chips adds a burst of flavour: Think of each type of wood chip as holding a different kind of superpower, imparting a unique flavour to any kind of food you use it with. I remember celebrating my 25th birthday at home with an American BBQ spread as the feast. I used to grill using regular charcoal, but to change things up, I decided to use Hickory wood chips for the grilled baby back ribs. What a game-changer! Aside from being fork-tender, each bite of the sweet and tangy ribs had a hint of bacon-y and smokey punch that made us want to eat more and more! For burgers and steaks, mesquite wood chips deliver a fiery, peppery kick, while apple wood infuses pork and poultry with a sweet, fruity touch. You get the picture—it’s a flavour fiesta for your taste buds!
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Finger-licking tender meat: When I was beginning to experiment with outdoor grilling, I vividly remember attempting to cook some T-bone steaks using a gas-fired grill. The results? Dry, overcooked steaks that left me and my guests chewing like koalas in the wild! Cooking with a gas-fired grill or simply cooking on an open fire can make you feel like you’re playing Russian roulette; you’ll never know how your steaks will end up! Gone are the days when grilling was a guessing game. Wood chips are your saviour! Wood chips work their magic by creating a low and slow cooking environment that locks in moisture and flavour, making any kind of meat melt-in-your-mouth tender. Not only do you get juicy and succulent meats, but you also get that hint of smoky goodness, too! I once smoked a pulled pork shoulder with cherry wood chips, and it was so soft and tender that I could’ve eaten it with a spoon (and maybe licked the plate off afterwards!).
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Photo-worthy food each time: Yup, we all know that wood chips can impart a new world of flavours to your food, but did you know that using wood chips can also add a touch of aesthetics to your food? Wood chips aren’t just about flavour; they’re about presentation too. Because your meats are cooked in a low-temperature setting for longer periods, the heated smoke from the wood chips can create beautiful rings of caramelised crust on your meat, which is bound to tickle anyone’s senses. Don’t just whip out the steaks; whip out your phones and take snaps of your Instagram-worthy steaks!
- Convenient and easy to use: To be honest, the convenience of using wood chips for your grilling and smoking adventures is second to none! Wood chips are so easy to use; you can even use them with your eyes closed (But maybe that’s not the best idea, though!). You can just toss a handful on your charcoal or smoker box and let the magic happen. No fancy equipment is needed, just your trusty grill or smoker and a bit of smoke-infused imagination.
- The possibilities are endless: What I love about using wood chips versus charcoal or gas-fired grills is their versatility. There are so many varieties of wood chips available on the market that you can go ahead and mix and match them to create your own signature blend, just like a coffee connoisseur. With endless wood varieties like hickory, apple, cherry, and beyond, you can fine-tune flavours to complement different meats. Fancy some sweet, fruity notes on your pork? Apple wood chips are your ticket. How about an intense, rugged smoke punch for your steak? Hickory is your friend. With wood chips, you become the Mozart of meat smoking, orchestrating symphonies of flavour, with you directing it from behind!
- Mother Nature-friendly: The road to sustainability is not far when you choose wood chips for smoking and cooking. No chemicals here; only pure and natural wood smoke enhances the flavour of food without any additives. Plus, aside from being sourced from well-managed forests, wood chips are considered to be ‘carbon neutral‘ because they only release carbon dioxide that they absorb during their growth.
How many wood chips should I use in my smoker?
One of the most common smoking questions I get is, “How many wood chips should I use?” The most critical factor in using wood chips is getting the quantity you need to use right. If you use too little, your meat won’t get enough smoke; if you use too much, you risk transforming your food into a lump of bitterness. Through years of smoking all types of meat, I’ve dialled in ideal wood chip amounts according to their types:
| Wood Type | Flavour Profile | Intensity | Suggested Amount per Hour |
|---|---|---|---|
| Hickory | Rich, smoky, bacon-like | Strong | 1/2 cup – 1 cup |
| Mesquite | Bold, peppery, intense | Very strong | 1/4 cup – 1/2 cup |
| Apple | Sweet, fruity, light | Medium | 1/2 cup – 1 cup |
| Cherry | Fruity, slightly sweet, mild | Medium | 1/2 cup – 1 cup |
| Alderwood | Delicate, slightly sweet, floral | Mild | 1/4 cup – 1/2 cup |
| Pecan | Nutty, slightly sweet, moderate | Medium | 1/2 cup – 1 cup |
The general rule of thumb in determining the number of wood chips you’ll use in your smoker or griller is to follow this ratio of having at least one cup of wood chips for every hour of cooking or smoking time. Remember, though, the amount may vary depending on the type of wood chips, the size of your smoker or grill, and the intensity of the smoky flavour you want in your food. Don’t be like the 25-year-old me who ended up with gummy steaks that tasted like they were coated in ashes!
What underrated wood chips are best for smoking?
We all know the usual smoking wood suspects – hickory, mesquite, and oak. But as any BBQ pitmaster knows, some of the most legendary flavours come from unexpected heroes waiting in the wings. So put down those predictable chips and let’s uncover underrated wood types that’ll launch your barbeque from ho-hum to ‘holy smokes!’
1 Pecan Wood
I’m so glad that my cousins introduced me to pecan wood! I discovered pecan wood’s potential when a cousin gifted me bags of pecan wood chips sourced from a friend’s ranch in Texas. The chips’ rich mahogany colour and sweet, almost buttery aroma convinced me to try them when smoking pork tenderloin. Just two handfuls of pecan chips infused the lean, delicate meat with the most succulent essence of praline and caramelised sugars. Guests raved that it was the juiciest, most elegantly flavoured pork they’d tasted. Unlike temperamental mesquite, which can kill the flavour of meat if unattended, pecan wood offers smooth, even flavour development with less fuss. Its mellow, nutty sweetness adds incredible depth beyond desserts.
2 Alderwood
Don’t let its delicate nature fool you. While alderwood is popular in salmon smoking, it is also an underdog wood chip in the world of smoking meats. Alderwood’s got a floral softness that’s perfect for fish, poultry, and even vegetables. I once smoked some salmon with a touch of Alderwood, and the result was like a springtime breeze on your taste buds—light, fragrant, and utterly delicious. Alderwood chips subtly yet beautifully enhance seafood and light proteins like chicken too.
3 Guava
Guava wood chips aren’t your average Joe. They boast a sweet, tropical aroma that’s like a summer holiday in your backyard. But it’s not just about the smell. These chips infuse your food with a subtle, honey-like sweetness and a hint of citrus tang, creating a flavour profile that’s both unique and addictive. Guava wood burns a bit hotter than some other chips, so it’s important to tread carefully. Start with a small handful and adjust as needed. Remember, you can always add more smoke, but you can’t take it away! And don’t forget, soaking your guava chips for 30 minutes before smoking helps control the burn rate and adds a touch of moisture, keeping your food juicy and flavourful.
4 Macadamia
You likely know macadamia for its buttery, mildly sweet nuts commonly used in cookies and candies. But macadamia wood brings its brand of nuanced aroma and taste when used to smoke meat, fish, and veggies. Subtle, nutty undertones intermix with an almost waxy, earthy quality that pairs wonderfully with richer proteins.
I first tested macadamia wood while hot-smoking some grass-fed beef ribs. As soon as the fragrant white smoke from the heating macadamia chips hit the ribs, my mouth started watering from the wood’s almost hazelnut-esque scent. Three hours later, we took succulently tender ribs off the smoker, basted in a light mahogany glaze, courtesy of the macadamia wood. The ribs were glorious—roasted nut aroma wafting upwards as my teeth sank through the deliciously crusty bark. Each juicy bite of beef carried whiffs of the wood’s unique nuttiness.
5 Mulberry
Mulberry wood is a lesser-known gem in the world of smoking, offering a unique and intriguing flavour profile that’s bound to tantalise your taste buds. Unlike the familiar smoky and savoury notes of hickory or mesquite, mulberry brings a touch of sweetness, fruitiness, and floral complexity to the party. It’s a subtle, yet distinct flavour that’s not overpowering, but rather adds a delicate sweetness and fruity undertone. Some describe it as akin to blackberry jam, while others detect hints of cherry and plum. The floral notes, reminiscent of honeysuckle or lilac, add a touch of elegance to the overall profile. Through testing, I’ve found mulberry makes an excellent substitute for the smoke intensity of hickory without overpowering meat.
| Wood Chip Type | Flavour Profile | Smoking Point (°C) |
|---|---|---|
| Pecan | Nutty, slightly sweet | 240°C (464°F) |
| Alderwood | Delicate, floral | 230°C (446°F) |
| Guava | Sweet, tropical | 200°C (392°F) |
| Macadamia | Subtle buttery, and nutty | 250°C (482°F) |
| Mulberry | Light, floral, and fruity | 240°C–270°C |
Tips on using wood chips for beginners
Now that you’ve got some basic knowledge of the lesser-known yet quality alternatives to your usual wood chips, it’s time to let you in on tips that can turn any beginner into a pitmaster in no time!
The first step is procuring high-quality wood chips from trusted retailers like speciality stores, reputable online sellers, or butchers. Avoid old wood chips with mould or pests. When possible, inspect the packaging for freshness and signs of moisture or decay. Popular varieties like hickory, maple, and apple make safe starting points, but feel free to choose less popular and exotic varieties like the top 5 we mentioned above!
Next, match your wood chips to your meats. Bold mesquite pairs wonderfully with beef, while lighter fruit woods like apple or cherry complement pork or lighter meats like poultry. For a more balanced flavour, try blending wood chips like hickory and cherry for sweet, smokey pork or chicken. Don’t be afraid to experiment with mixing and matching wood chips to come up with a flavour profile that’s completely your own!
Take caution, though, when adding chips to your smoker or grill. This can cause oversmoking, which will make your food taste no more than bitter smoke. If you’re using electric smokers, try 1⁄2 to 1 cup of wood chips per hour. Carefully monitor temperature and smoke consistency, making adjustments as needed. Thin, bluish smoke (TBS) and a pleasing aroma indicate ideal combustion.
As a bonus tip, soaking your wood chips in water for 30 minutes before using them can slow the burn rate and increase moisture. By doing this, you’re preventing the bitter smoke produced from combustion while keeping your meat succulent, juicy, and packed with flavour!
Wood Chips FAQ
If you love cooking up a storm using your griller and smoker, I’m sure it must have crossed your mind to just take the wood from your backyard and use it as wood chips to fire up your grill. Bad news, buddy, we don’t recommend you go pick up twigs and branches from your yard to use for your culinary adventure. Using unknown wood from your yard can be highly risky, as some types of wood like pine, cedar, and cypress are known for releasing chemicals that can ruin your food and cause you harm. In addition to this list of no-nos are treated wood, any kind of weird-smelling wood, and wood that looks infested by pests or mould.
Remember, your safety and health always come first!
If you have leftover wood chips from your recent weekend outdoor barbeque party, don’t throw them into the bin! Your wood chips can still be used for your next gathering as long as you store them properly. Here are a few tips on ensuring your wood chips stay fresh and ready to add a touch of magic to your next BBQ day:
- Keep your wood chips away from direct sunlight and moisture. You can store them in your garage, or basement, or keep them hidden in a dark closet.
- The wood chips should be loosely stacked up in a crate, box, or basket. You can choose between a plastic, metal, wood, or cardboard-made container to place your wood chips in. Loosely stacking them allows them to breathe and have proper ventilation.
- The level of moisture in your wood chips matters. Don’t allow them to be too dry or too moist. If you find your wood chips too damp, you can let them bake shortly in the oven at 100 degrees Celsius for about 30 minutes.
- Don’t forget to label your wood chips to avoid confusion! Include the name of the type of chips and the date.
Wood chips, solely used for smoking and grilling, come in different varieties that give your food distinct flavours and aromas. You can easily find and purchase wood chips for smoking from different channels, such as:
1. Local grocery and hardware shops like Bunnings
2. Kitchen supply shops and BBQ speciality stores
3. Online retail stores like Amazon can provide you with an extensive array of smoker wood chips
