20 Best Wood For Smoking Pork Shoulder (2022 Updated)

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Wood for smoking pork shoulder is typically a fruit wood, like apple or cherry. These woods impart a sweeter flavor to the pork, which pairs well with the natural savoriness of the meat. Hickory and mesquite are also common woods used for smoking pork, as they provide a more robust flavor.

20 Best Wood For Smoking Pork Shoulder

Product Image Product Name Features Price

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.

Hickory Wood Chunks | Weber | 17148

  • Hickory Wood

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

  • Oak Wood

Camerons Products Smoking Wood Chunks (Alder)- 10 Pound Bag- Kiln Dried BBQ Large Cut Chips- All Natural Barbecue Smoker Chunks

  • Size: 10 lbs

Smokehouse Products All Natural Flavored Wood Smoking Chunks

  • N/A

B&B Apple Smoking Wood Chunks 549cu.in/3.1kg

  • Apple

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

Fire & Flavor Smoking Chunks, Oak

  • Oak

Camerons Products Large Bag BBQ Chunks, Hickory, Size: 10 lbs

  • Bag weighs approximately 10 pounds
  • Due to natural variations in wood density and chip size, bag weights will vary
  • Hickory wood chips for things such as brisket, ribs and any type of meat using a BBQ sauce

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

Western BBQ Smoking Chips, Hickory – 9.34 L

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken

Jack Daniels 01749 Wood Smoking Chips – 2 lb bag

  • Jack Daniel’s Wood Chips will add Jack Daniel’s whisky flavoring to all of your grilled foods
  • Made from 100% Jack Daniel’s oak aging barrels

Western BBQ Cooking Chunks, Cherry

  • Cherry

Smokehouse 1.75 lbs. Bag All Natural Flavored Hickory Wood Chunks (2-Pack)

  • Made of all natural hardwoods using the cleanest raw materials
  • Wood Dried and has all bitter tree bark removed to ensure maximum smoke

Smokehouse Wood Chips, Alder

  • Alder

Western BBQ Cooking Chunks, Apple

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken

Big Green Egg Smoking Chunks, Hickory – 9 l

  • Hickory

Western BBQ Smoking Chips, Mesquite – 9.34 l

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
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.
Hickory Wood Chunks | Weber | 17148
  • Hickory Wood
B & B Wood Chunks, Post Oak, Smoking, Texas Style
  • Oak Wood
Camerons Products Smoking Wood Chunks (Alder)- 10 Pound Bag- Kiln Dried BBQ Large Cut Chips- All Natural Barbecue Smoker Chunks
  • Size: 10 lbs
Smokehouse Products All Natural Flavored Wood Smoking Chunks
  • N/A
B&B Apple Smoking Wood Chunks 549cu.in/3.1kg
  • Apple
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
Fire & Flavor Smoking Chunks, Oak
  • Oak
Camerons Products Large Bag BBQ Chunks, Hickory, Size: 10 lbs
  • Bag weighs approximately 10 pounds
  • Due to natural variations in wood density and chip size, bag weights will vary
  • Hickory wood chips for things such as brisket, ribs and any type of meat using a BBQ sauce
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
Western BBQ Smoking Chips, Hickory – 9.34 L
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
Jack Daniels 01749 Wood Smoking Chips – 2 lb bag
  • Jack Daniel’s Wood Chips will add Jack Daniel’s whisky flavoring to all of your grilled foods
  • Made from 100% Jack Daniel’s oak aging barrels
Western BBQ Cooking Chunks, Cherry
  • Cherry
Smokehouse 1.75 lbs. Bag All Natural Flavored Hickory Wood Chunks (2-Pack)
  • Made of all natural hardwoods using the cleanest raw materials
  • Wood Dried and has all bitter tree bark removed to ensure maximum smoke
Smokehouse Wood Chips, Alder
  • Alder
Western BBQ Cooking Chunks, Apple
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
Big Green Egg Smoking Chunks, Hickory – 9 l
  • Hickory
Western BBQ Smoking Chips, Mesquite – 9.34 l
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken

1. 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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Specifications

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

2. Hickory Wood Chunks | Weber | 17148

Hickory Wood Chunks | Weber | 17148

  • Hickory Wood

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Home Depot
Weber Grill US
Blain’s Farm & Fleet

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Specifications

Details
Capacity 4 Liters
Number of Pieces 1
Has Nonstick Coating Yes
Is Dishwasher Safe No
Product Dimensions 16 x 12 x 4 inches

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

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

  • Oak Wood

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Units in Package 1
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.

4. Camerons Products Smoking Wood Chunks (Alder)- 10 Pound Bag- Kiln Dried BBQ Large Cut Chips- All Natural Barbecue Smoker Chunks

Camerons Products Smoking Wood Chunks (Alder)- 10 Pound Bag- Kiln Dried BBQ Large Cut Chips- All Natural Barbecue Smoker Chunks

  • Size: 10 lbs

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Details
Product Dimensions 11 x 8 x 20 inches
Is Discontinued By Manufacturer No

5. Smokehouse Products All Natural Flavored Wood Smoking Chunks

Smokehouse Products All Natural Flavored Wood Smoking Chunks

  • N/A

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Amazon.com

Product Details

Specifications

Details
Item Package Dimensions L x W x H 17.2 x 11.5 x 4.3 inches
Item Dimensions LxWxH 14 x 9 x 2.5 inches
Suggested Users Unisex-adult
Style Hickory/Apple
Included Components Apple Chunks, Hickory Chunks

6. B&B Apple Smoking Wood Chunks 549cu.in/3.1kg

B&B Apple Smoking Wood Chunks 549cu.in/3.1kg

  • Apple

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7. 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

8. Fire & Flavor Smoking Chunks, Oak

Fire & Flavor Smoking Chunks, Oak

  • Oak

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Lowe’s
QVC

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Details
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.

9. Camerons Products Large Bag BBQ Chunks, Hickory, Size: 10 lbs

Camerons Products Large Bag BBQ Chunks, Hickory, Size: 10 lbs

  • Bag weighs approximately 10 pounds
  • Due to natural variations in wood density and chip size, bag weights will vary
  • Hickory wood chips for things such as brisket, ribs and any type of meat using a BBQ sauce
  • Robust and full in flavor
  • Soak wood chunks for 20 minutes and place on hot coals for maximum flavor

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Details
Product Dimensions 11 x 8 x 20 inches
Is Discontinued By Manufacturer No

10. 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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Details
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.

11. Western BBQ Smoking Chips, Hickory – 9.34 L

Western BBQ Smoking Chips, Hickory - 9.34 L

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Details
Units in Package 1
Unit Size 9.34 l
Directions How to Cook With Just Chunks: To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a Western solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving the rough edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. How to use with Charcoal: At Western, we recommend cooking the natural way by using lump charcoal instead of briquettes and using a solid fire starter instead of fluid to avoid having any chemicals influence your food. Light charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor. 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. Natural wood burns hotter than charcoal briquettes, so be careful not to overcook.
Warnings California Residents: 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. The product contains wood dust, known by the State of California to cause cancer. For more information, contact us at info(at)woodinc.com.

12. Jack Daniels 01749 Wood Smoking Chips – 2 lb bag

Jack Daniels 01749 Wood Smoking Chips - 2 lb bag

  • Jack Daniel’s Wood Chips will add Jack Daniel’s whisky flavoring to all of your grilled foods
  • Made from 100% Jack Daniel’s oak aging barrels
  • Adds a combination of whiskey and oak wood smoke to your meat
  • For use with gas or charcoal grills and smokers

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Units in Package 1
Directions Instructions: when using a gas or charcoal grill, add two to three handfuls of Wood chips in a reusable smoker tray or a heavy-duty foil pouch place the tray or pouch on the grill directly over the hottest burner or coals until it begins to smoke. Once the chips are smoking. Move them to the side to make room for the food. Watch for flare-ups. Electric smokers come with a smoker tray built right in. See the manufacturer’s instructions for your particular model.
Warnings California Proposition 65: Warning: This product contains wood dust inhalation of woods dust 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 the State of California to cause cancer. Birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov. Use of this product and other solid fuels may be restricted at times by law. Please check 1-877-4NO-BURN or www.8774NOBURN.ORG before burning.

13. 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.

14. Smokehouse 1.75 lbs. Bag All Natural Flavored Hickory Wood Chunks (2-Pack)

Smokehouse 1.75 lbs. Bag All Natural Flavored Hickory Wood Chunks (2-Pack)

  • 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

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VMInnovations

Product Details

Specifications

Details
actual weight lbs 1.75 lb
aromatic flavor Hickory
flavor Hickory
grill compatibility Charcoal,Electric,Natural Gas,Propane
outdoor living product type Wood Chips

15. Smokehouse Wood Chips, Alder

Smokehouse Wood Chips, Alder

  • Alder

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Assembled Product Weight 2.82 lbs
Assembled Product Dimensions (L x W x H) 9.50 x 14.00 x 2.00 Inches

16. Western BBQ Cooking Chunks, Apple

Western BBQ Cooking Chunks, Apple

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Units in Package 1
Directions Lighting: To retain 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. -or- Use Western Red Hot Fire Starters for a fast, safe, and non-toxic start. 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: 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. Use of this product and other solid fuels may be monitored at times by law. Please check 1-877-4NO-BURN or www.8774NOBURN.ORG before burning.

17. Big Green Egg Smoking Chunks, Hickory – 9 l

Big Green Egg Smoking Chunks, Hickory - 9 l

  • Hickory

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Units in Package 1
Unit Size 9 lt
Directions It is suggested to add chips before lighting charcoal to avoid stirring up ash. Cooking Instructions: For a lightly smoked flavor – mix a few chunks into the charcoal before lighting; for more smoked wood flavor – soak chunks in water for 30 minutes before adding to the charcoal; chunks or chips? For a less intense smoke flavor, the smaller sized chips will perform best. Chunks are larger pieces of hardwood and are ideal for creating more intense smoke over a longer period of time. Adding moisture to either will intensify the smoke and flavor.
Warnings Warning: This product can expose you to chemicals including soot 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/product. Certain Air Quality districts may restrict the use of this product and other solid fuels at times by law. Check 1-877-4No-Burn or www.8774Noburn.org for more information.

18. Western BBQ Smoking Chips, Mesquite – 9.34 l

Western BBQ Smoking Chips, Mesquite - 9.34 l

  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
  • BBQ Smoked Wings
  • Braised Brisket

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Details
Units in Package 1
Unit Size 9.34 l
Directions How to Cook With Just Chunks: To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a Western solid fire starter. Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving the rough edge exposed. Then light the fire starter. Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open. For a milder flavor, allow additional time for the wood to cook down. Close the vents and lid. Wait about one minute for flames to subside, then open lid and spread chunks evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. How to use with Charcoal: At Western, we recommend cooking the natural way by using lump charcoal instead of briquettes and using a solid fire starter instead of fluid to avoid having any chemicals influence your food. Light charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor. 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. Natural wood burns hotter than charcoal briquettes, so be careful not to overcook.
Warnings California Residents: 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. The product contains wood dust, known by the State of California to cause cancer. For more information, contact us at info(at)woodinc.com.

19. Pork Shoulder, Smoking Cuts, Snake River Farms

Pork Shoulder, Smoking Cuts, Snake River Farms

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Snake River Farms

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20. Smokehouse 9799-010-0000 Smoker Chunks

Smokehouse 9799-010-0000 Smoker Chunks

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Conclusion

The conclusion of wood for smoking pork shoulder is that it adds flavor and tenderness to the meat. It also helps keep the pork moist during cooking.

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