20 Best Wood For Smoked Old Fashioned (2022 Updated)

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The wood for smoked old fashioned is used to add flavor to the drink. It is typically made from oak or hickory and is smoked over a fire to give it a distinct flavor.

20 Best Wood For Smoked Old Fashioned

1. Smokehouse Products Hickory

Smokehouse Products Hickory

  • Made of all natural hardwoods using the cleanest raw materials
  • Wood Dried and has all bitter tree bark removed to ensure maximum smoke
  • Wood doesn’t contain additive or oils
  • Precision ground for an even consistent burn
  • Sport type: Camping & Hiking

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Specifications

Details
Item Package Dimensions L x W x H 17.3 x 11.3 x 4 inches
Item Dimensions LxWxH 14 x 9 x 2.5 inches
Suggested Users Unisex-adult
Style Apple
Included Components Apple Chips

2. Camerons Products Wood Smoker Chips, 6 Pack ~ 2 lb. Bag, 260 Cu. in. – Apple, Alder, Hickory, Cherry, Bourbon Soaked Oak, Pecan – 100% Natural, Fine

Camerons Products Wood Smoker Chips, 6 Pack ~ 2 lb. Bag, 260 Cu. in. - Apple, Alder, Hickory, Cherry, Bourbon Soaked Oak, Pecan - 100% Natural, Fine

  • Works with gas grills, charcoal grills, and smoker boxes.Barbecue Smoking Chunks.
  • Made of 100percent natural raw timber that is precision cut and kiln dried.Smoker Wood.
  • Ignited quickly and com-busts completely to create a delicate smoky flavor.

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Overall Width 13.94 inches

3. Smokehouse Hickory Wood Chunks

Smokehouse Hickory Wood Chunks

  • Hickory Wood

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Details
Flavor Hickory
Product Type Wood Chunks
All Natural Yes
Container Size 242 cu in
Brand Name Smokehouse

4. Weber Cherry Wood Chunks

Weber Cherry Wood Chunks

  • Cherry Wood

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Home Depot
Weber Grill US
Blain’s Farm & Fleet

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Specifications

Details
actual weight lbs 4
aromatic flavor Cherry
flavor Cherry
grill compatibility Charcoal,Natural Gas,Propane
outdoor living product type Wood Pieces Combo

5. Zorestar Oak Smoker Wood Chunks, BBQ Cooking Natural Wood Chunks for All Smokers, 15-20 lbs

Zorestar Oak Smoker Wood Chunks, BBQ Cooking Natural Wood Chunks for All Smokers, 15-20 lbs

  • If you are searching for smoking wood with no chemical or pesticides our wood chunks is a rational choice!
  • Only whole wood chunks for bbq in the pack, no splinters or chips.
  • A significant amount of chunk wood for smoking for a good price.
  • These are well seasoned and clean smoking oak wood chunks.
  • Oak cooking wood chunks work well with any type of meat especially with pork, lamb, beef and game meats.

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Package Dimensions 15.47 x 11.77 x 8.43 inches
Country of Origin China

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6. Camerons Products Precision Smoking Wood Chunks (Hickory) ~10 Pounds, 840 Cu. in. – Uniform Size: 3″ x 2″ x 2″ for Even Burning – Kiln Dried BBQ

Camerons Products Precision Smoking Wood Chunks (Hickory) ~10 Pounds, 840 Cu. in. - Uniform Size: 3

  • Hickory

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Product Dimensions 9 x 10 x 12 inches

7. Fire & Flavor Smoking Chunks, Cherry

Fire & Flavor Smoking Chunks, Cherry

  • Cherry

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Units in Package 1
Directions To Use with Charcoal: For best results use with Fire & Flavors Lump Charcoal and fire starters. Light fire using F&F fire starters or a chimney burner. Place 3-5 wood chunks in center of charcoal (more for smokers). Add chunks every 30 minutes for maximum smokey flavor. Using Chunks Only: Stack wood chips in a triangle and place two Fire & Flavors Fire Starters in center, leaving a corner of starters exposed. Light starters and allow chunks to burn for 20-25 minutes with lid and vents open. Close lid and allow flames to lower. Once chunks have cooked down spread in an even layer, adjust vents, and place food on grill. Cook foods to your liking, with lid closed for best results.
Warnings This product contains wood dust, which is a chemical known to the State of California to cause cancer. California Proposition 65 Warning: Combustion of wood or charcoal products may contain chemicals known to the State of California to cause cancer, birth defects, and/or reproductive harm. This warning is required and issued by pursuant to California Health & Safety Code Section 25249.6.

8. Smokehouse Wood Chips 4 Pack Assortment

Smokehouse Wood Chips 4 Pack Assortment

  • 4 Pack

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Sportsman’s Guide

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Details
Item Package Dimensions L x W x H 13.5 x 10.3 x 9.65 inches
Item Dimensions LxWxH 9 x 9 x 13 inches
Suggested Users CAMPING
Model Year 2018
Style Big Chief Front Load

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9. Western Smokin Chips, Oak

Western Smokin Chips, Oak

  • Post Oak BBQ Smoking Chips for a charcoal, gas, or electric grill. See description for cooking instructions.
  • Post Oak wood heat treated to eliminate and prevent pests, mold, or rot.
  • 180 cubic Inches of large sized Post Oak BBQ Smoking Chips per package.
  • Use to make a variety of post oak smoked meat. Delicious with Beef Sirloin or Filets, Salmon or Trout, Braised Brisket, or Pork Loin.

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Units in Package 1
Directions For Gas Grills: Place two large hand-fulls of dry chips on a sheet of heavy duty aluminum foil and fold into a flat pouch. Puncture the top of the pouch in several places and place on cooking grid over heat. Start cooking when the chip pouch starts smoking. Remember – it’s the smoke that delivers the flavor! You won’t get that real smoke house flavor till the chips start to smoke. For charcoal grills, place the pouch on cooking grid over hot coals. Made in the USA.
Warnings California Proposition 65 Warning: Burning this product may result in the emission of combustion by-products which are known by the state of California to cause cancer. Birth defects and/or reproductive harm.

10. BBQ Chips Oak 2lb

BBQ Chips Oak 2lb

  • Works with gas grills, charcoal grills, and smoker boxes. Barbecue Smoking Chunks.
  • Made of 100% natural raw timber that is precision cut and kiln dried. Oak Smoker Wood.
  • Ignited quickly and com-busts completely to create a delicate smoky flavor.

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meekoutlet.com

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Product Dimensions 2.91 x 7.8 x 10.71 inches
Is Discontinued By Manufacturer No

11. B & B Wood Chunks, Post Oak, Smoking, Texas Style

B & B Wood Chunks, Post Oak, Smoking, Texas Style

  • Oak Wood

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Directions For use in all gas, charcoal & electric grills & smokers. The Wet Chunk Approach: For that moist and flavorful smoke, soak wood chunks in water for at least 30 minutes. Drain chunks, and place 3 to 4 pieces directly over the hottest area of your cooker or directly onto hot coals. Move lit wood chunks to edges as needed to create smoldering. The Dry Chunk Approach: For a steady slow release smoke, try the dry chunk method of placing 3 to 4 pieces directly onto the fire or heat source. Allow the wood chunks to ignite, then using tongs move them to the edges as needed, allowing the wood chunks to smolder without flaming up. You can use wood chunks in place of charcoal when grilling or smoking for that real wood cooking experience. Simply stack, burn and spread hot coals. When chunks as a primary heat source, always plan to have extra on hand for longer cook times. Cooking Tips: Experiment soaking your chunks with a beer, wine or fruit juice instead of water to give our flavors more complexity. Don’t open your cooker! The flavor is in the smoke so you want to keep as much smoke as possible sealed in to help flavor your food. A water bottle on hand is a great way to control flareups and add moisture to your food while cooking.
Warnings This product can expose you to chemicals including carbon monoxide and wood dust, which are known to the State of California to cause cancer or reproductive harm. For more information go to www.P65Warnings.ca.gov. Drilling, sawing, sanding or machining wood products can expose you to wood dust, a substance known to the State of California to cause cancer. Avoid inhaling wood dust or use a dust mask or other safeguards for personal protection. Caution-Flammable: Be very careful when starting any fire. Keep hot grills and cookers out of reach from children and pets. Never leave any fire unattended. When storing cooking woods, keep them in a dry area away from fire and open flame. The Bay Area Air Quality Management District Warning: Use of this and other solid fuels may be restricted at times by law. Please check 1-877-4No-Burn or http://www.8774noburn.org before burning.

12. Bear Mountain BBQ Premium All Natural Oak Hardwood Smoker Pellets, 40 Pounds

Bear Mountain BBQ Premium All Natural Oak Hardwood Smoker Pellets, 40 Pounds

  • Oak

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Details
Bag Weight (lb.) 40 lb
Flavor Oak
Outdoor Living Product Type Wood Pellets
Wood Type Oak

13. GrillPro Cherry Wood Chips 2 lbs

GrillPro Cherry Wood Chips 2 lbs

  • Cherry Wood

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GrillSpot

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14. Smokehouse Wood Pellets

Smokehouse Wood Pellets

  • Mesquite

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Yeager’s Sporting Goods

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Details
Brand Name Smokehouse
Product Type Wood Pellets
All Natural Yes
Container Size 5 lb
Flavor Mesquite

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15. Mr. Bar-B-Q Hickory Wood Smoking Chips

Mr. Bar-B-Q Hickory Wood Smoking Chips

  • Hickory

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Manufacturer Part Number 05011X
Product Name Hickory Smoking Chips
Product Type Smoke Chips
Wood Type Hickory

16. Cocktail Smoker Wood Chips, Variety 4 Pack: Apple Cherry Oak Hickory

Cocktail Smoker Wood Chips, Variety 4 Pack: Apple Cherry Oak Hickory

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17. Cowboy Smoking Wood Chunks, Apple

Cowboy Smoking Wood Chunks, Apple

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Tractor Supply Company

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Units in Package 1
Directions Use with kamado grills, small smokers, and charcoal grills. Use Instead of Charcoal: Build a barbeque fire with wood chunks the same way you would using charcoal. Do not water soak wood. 1) As you would with charcoal, pyramid wood chunks in a grill. 2) Light the pile of chunks using newspaper or solid starter. 3) Allow wood chunks to flame and burn for 15 to 20 minutes before spreading out coals. Cooking over wood chunks will provide a strong, smoky flavor. For a milder flavor, be sure coals are well flamed out. Experiment with wood chunks to find your preferred level of smoke flavor. Use with Charcoal: Place dry wood chunks directly on ready charcoal or for slower smoking, put chunks along the edge of the fire and allow to smolder. Keep water bottle handy to control flare ups. All of our wood is heat treated to a minimum interior temperature of 71 degrees C for at least 75 minutes. Heat treatment eliminates pests and prevents mold. For more information, visit: www.cowboycharcoal.com/heat-treatment/.
Warnings California Proposition 65: This product can expose you to wood dust, the inhalation of which is known to the State of California to cause cancer. Burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke and other combustion by-products, which are known to the State of California cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov. Safety First: Remember to always grill and smoke foods in an outdoor area.

18. Cowboy Smoking Wood Chunks, Hickory

Cowboy Smoking Wood Chunks, Hickory

  • Clean and healthy way to add smoke flavours to your food
  • Use as a stand-alone fuel source or use in combination with lump charcoal or briquettes
  • Provides steady smoke for longer cook times and a more robust smoky flavour

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Units in Package 1
Directions Use instead of charcoal: Build a barbeque fire with wood chunks the same way you would using charcoal. Do not water soak wood. 1) As you would with charcoal, pyramid wood chunks in a grill. 2) Light the pile of chunks using newspaper or solid starter. 3) Allow wood chunks to flame and burn for 15 to 20 minutes before spreading out coals. Cooking over wood chunks will provide a strong, smoky flavor. Use with charcoal: Place dry wood chunks directly on ready charcoal or for slower smoking, put chunks along the edge of the fire and allow to smolder. Keep water bottle handy to control flare ups. Safety First: Remember to always grill and smoke foods in an outdoor area.
Warnings California Proposition 65: This product can expose you to wood dust, the inhalation of which is known to the State of California to cause cancer. Burning wood results in emissions that can expose you to chemicals including carbon monoxide, smoke and other combustion by-products, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

19. Western BBQ Cooking Chunks, Cherry

Western BBQ Cooking Chunks, Cherry

  • Cherry

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Units in Package 1
Directions Lighting: To retain the natural flavor we suggest building your fire without starter fluid. Stack Cooking Chunks in a pyramid and light using preferred method. Stack chunks around two crumpled sheets of newspaper, then light the paper. Let burn for 18-20 minutes with lid and all vents open. For milder flavor allow additional time for wood to cook down. Close vents and lid. Wait one minute for flames to subside. Spread Cooking Chunks evenly. Cook with lid closed. Cooking with lid closed prevents flaming and gives more real wood smoke flavor. Remember, the flavor is in the smoke. Tips and Techniques: Watch for flare-ups. Control by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat. Vents closed, less heat. Cooking Chunks burn hotter than charcoal, so be careful not to overcook.
Warnings California Proposition 65 Warning: Burning this product may result in the emission of combustion by-products which are known by the state of California to cause cancer, birth defects and/or reproductive harm.

20. Cocktail Smoker Wood Chips, Bold 4 Pack: Pecan, Mesquite, Oak, Hickory

Cocktail Smoker Wood Chips, Bold 4 Pack: Pecan, Mesquite, Oak, Hickory

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Best Wood For Smoked Old Fashioned Buying Guides

Introduction

Wood for smoking old fashioned cocktails is typically sourced from fruit trees such as apple, cherry, or peach. The wood adds flavor to the cocktail and also imparts a beautiful smoked color. To smoke the old fashioned, the wood is placed in a smoking box or on a bed of hot coals.

The cocktail is then placed on top of the wood and left to smoke for several minutes.

The history of wood smoking

The history of smoking wood for smoked old fashioned is long and complicated. Smoking wood for smoked old fashioned has been around for centuries, and the methods for doing so have varied greatly over time.

The earliest recorded instance of smoking wood for smoked old fashioned is from the 16th century, when it was first done in Europe. Smoking wood for smoked old fashioned was originally done for two reasons: to preserve the wood and to impart a smoky flavor to it.

The process of smoking wood for smoked old fashioned has changed little over time, though the wood used has changed somewhat. The most common type of wood used for smoking wood for smoked old fashioned is hickory, though other woods such as oak and mesquite are also sometimes used.

Hickory is the preferred wood for smoking wood for smoked old fashioned because it imparts a strong, smoky flavor to the wood.

The benefits of wood smoking

cocktails

Smoked old fashioned cocktails have many benefits, including:

1. The smoky flavor of the wood adds a unique and delicious flavor to the drink.

2. The wood smoke infuses the drink with a pleasant aroma.

3. The wood smoke helps to preserve the drink, making it last longer.

4. The wood smoke helps to keep the drink colder for longer, making it more refreshing.

5. The wood smoke adds a beautiful color to the drink, making it more visually appealing.

The types of wood used for smoking

There are many types of wood that can be used for smoking, but some of the most popular include hickory, mesquite, apple, and cherry.

The best wood for smoking old fashioned

Some people might prefer a smoking fashioned made of cherry wood for a sweeter flavor, while others might prefer hickory wood for a smokier flavor. Ultimately, it is up to the individual to decide what type of wood works best for their smoked old fashioned.

The smoking process

The wood smoking process for a smoked old fashioned is very simple. First, you will need to find a good piece of wood that has been aged and is dry. Next, you will need to soak the wood in water for at least an hour.

After the wood has been soaked, you will need to put it in a smoker and smoke it for several hours. Once the wood has been smoked, you will need to let it cool before using it in your old fashioned.

The flavor of smoked old fashioned

The flavor of a smoked old fashioned is intense and smoky, with a deep, rich flavor that is perfect for sipping on a cold winter night. The smokiness of the wood adds a unique depth of flavor to the drink, and the old fashioned style of the drink allows for a complex and layered flavor profile.

Conclusion

The wood for smoked old fashioned is very important. It provides the necessary flavor and smell that is required for the drink. Without the wood, the old fashioned would not be nearly as effective.

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