Oak has a medium smoky flavour that is stronger than apple and cherry, but lighter than hickory and mesquite. This most versatile of the hardwoods, it works well with most meats and blends perfectly with apple or cherry wood. Oak has a mild smoke with no aftertaste and complements virtually any protein, from beef to pork and lamb to poultry. Oak gives food a beautiful smoked color and is great to experiment with other wood types
Great with red meat, pork, fish, lamb and venison.
Chunks are large pieces of hardwood and work well for creating delicious smokey flavours for extended periods. Perfect for when you wan to do a longer smoke with the added convenience over wood shavings by not having to run out and add more every 30 minutes throughout your cook.