Charcoal Companion Smoking Wood Chips

These chips are made from genuine oak, which is the standard wood used for aging whiskey barrels. The oak provides a sturdy, neutral base that absorbs the whiskey notes during the aging process.

Soaking is optional. Many pitmasters prefer using them dry to get immediate smoke production, but soaking them for 30 minutes can delay the burn time if you are doing a longer, low-and-slow cook.

Yes, you can use them in a gas grill, but you will need a smoker box or a foil pouch. Place the chips inside the box or pouch and set it directly over the burner to generate smoke.

The robust, slightly sweet, and charred profile of these chips works exceptionally well with red meats like beef brisket or ribs. They are also a great choice for pork shoulder or poultry if you want to add a deeper, more complex layer of flavor.

Because these are authentic barrel chips, they offer a more intense, aromatic smoke than standard fruitwoods. You will notice a distinct, slightly boozy, and charred oak aroma that is quite potent, so start with a smaller amount if you are new to using barrel-aged wood.