20 Best Wood To Smoke Pork Loin (2022 Updated)

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Wood smoke imparts a flavor to pork that is hard to replicate any other way. The most common woods used for smoking pork are hickory, oak, and apple. Each type of wood will give the pork a different flavor profile.

Hickory is the strongest of the three and imparts a very traditional smoky flavor. Oak is a bit milder and imparts a more subtle smoky flavor. Apple is the mildest of the three and imparts a sweetness to the pork.

20 Best Wood To Smoke Pork Loin

Product Image Product Name Features Price

Fire & Flavor Smoking Chunks, Oak

  • Oak

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.

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

  • Oak Wood

Camerons Products Smoking Wood Chunks (Oak) ~10 Pounds, 840 Cu. in. – Kiln

  • Brown

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

  • Apple

Hickory Wood Chunks | Weber | 17148

  • Hickory Wood

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.

Camerons Products Wood Smoker Chips – Oak ~ Approx. 5 Pound Box, 420 Cu. in. – 100% Natural, Course Cut, Wood Smoking and Barbecue Chip

  • Oak

Weber Wood Chips, Apple – 2 lb bag

  • Subtle Sweet flavor
  • Chip size pieces
  • Two pound bag

Smokehouse Products All Natural Flavored Wood Smoking Chips

  • Brown

Smokehouse Mesquite Wood Chunks

  • Mesquite Wood

Western BBQ Cooking Chunks, Apple

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

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

Western BBQ Smoking Chips, Apple

  • Apple

Western Premium BBQ Products Post Oak BBQ Cooking Chunks, 570 Cu in

  • 100% Natural
  • Kiln Dried Made In The Usa
  • Made In The Usa

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 570 Cu in Pecan Smoking Chunks

  • 100% Natural.
  • Kiln Dried to perfection.
  • Made in the USA.
Fire & Flavor Smoking Chunks, Oak
  • Oak
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.
B & B Wood Chunks, Post Oak, Smoking, Texas Style
  • Oak Wood
Camerons Products Smoking Wood Chunks (Oak) ~10 Pounds, 840 Cu. in. – Kiln
  • Brown
B&B Apple Smoking Wood Chunks 549cu.in/3.1kg
  • Apple
Hickory Wood Chunks | Weber | 17148
  • Hickory Wood
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.
Camerons Products Wood Smoker Chips – Oak ~ Approx. 5 Pound Box, 420 Cu. in. – 100% Natural, Course Cut, Wood Smoking and Barbecue Chip
  • Oak
Weber Wood Chips, Apple – 2 lb bag
  • Subtle Sweet flavor
  • Chip size pieces
  • Two pound bag
Smokehouse Products All Natural Flavored Wood Smoking Chips
  • Brown
Smokehouse Mesquite Wood Chunks
  • Mesquite Wood
Western BBQ Cooking Chunks, Apple
  • Beef Sirloins and Filets
  • Salmon or Trout
  • Whole Chicken
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
Western BBQ Smoking Chips, Apple
  • Apple
Western Premium BBQ Products Post Oak BBQ Cooking Chunks, 570 Cu in
  • 100% Natural
  • Kiln Dried Made In The Usa
  • Made In The Usa
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 570 Cu in Pecan Smoking Chunks
  • 100% Natural.
  • Kiln Dried to perfection.
  • Made in the USA.

1. Fire & Flavor Smoking Chunks, Oak

Fire & Flavor Smoking Chunks, Oak

  • Oak

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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.

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

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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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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.

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4. Camerons Products Smoking Wood Chunks (Oak) ~10 Pounds, 840 Cu. in. – Kiln

Camerons Products Smoking Wood Chunks (Oak) ~10 Pounds, 840 Cu. in. - Kiln

  • Brown

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Specifications

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

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5. 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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6. Hickory Wood Chunks | Weber | 17148

Hickory Wood Chunks | Weber | 17148

  • Hickory Wood

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Product Details

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

7. 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.

8. Camerons Products Wood Smoker Chips – Oak ~ Approx. 5 Pound Box, 420 Cu. in. – 100% Natural, Course Cut, Wood Smoking and Barbecue Chip

Camerons Products Wood Smoker Chips - Oak ~ Approx. 5 Pound Box, 420 Cu. in. - 100% Natural, Course Cut, Wood Smoking and Barbecue Chip

  • Oak

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Overall Width 7.91 inches

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9. Weber Wood Chips, Apple – 2 lb bag

Weber Wood Chips, Apple - 2 lb bag

  • Subtle Sweet flavor
  • Chip size pieces
  • Two pound bag

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Weight 1.7 oz

10. Smokehouse Products All Natural Flavored Wood Smoking Chips

Smokehouse Products All Natural Flavored Wood Smoking Chips

  • Multi

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Specifications

Details
Item Package Dimensions L x W x H 14.5 x 9 x 2.3 inches
Item Dimensions LxWxH 10.5 x 7.13 x 2.75 inches
Suggested Users Unisex-adult
Model Year 2016
Style Big Chief Front Load

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11. Smokehouse Mesquite Wood Chunks

Smokehouse Mesquite Wood Chunks

  • Mesquite Wood

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Specifications

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

12. 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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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.

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13. 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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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.

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14. 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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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.

15. Western BBQ Smoking Chips, Hickory

Western BBQ Smoking Chips, Hickory

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Directions Use with Gas Grills, Griddles, or Electric Smokers: On a gas grill or griddle, fill a reusable smoker tray or a foil pouch with two to three handfuls of wood chips. Then place it directly over the hottest burner until it begins to smoke. Close the lid or use a smoke dome for best results. Once smoking, use tongs to move it to one side making room for the food. The chips will smoke for approximately 20 to 30 minutes. Be sure to have a second pouch or smoker tray ready when cooking for longer periods of time. See the manufacturer’s instructions for use with electric smokers. Tips and Techniques: To accelerate the smoking process, use only dry chips and turn the temperature to high when you first place your pouch or tray on the cooking surface. Close the lid or cover the chips with a smoke dome to accelerate the smoking process. Once they are smoking turn the temperature to your desired cooking level. If the chips flame up, use a spray bottle of water to lightly spritz the flames. This tip does not pertain to electric smokers. Wood chips can also be used on charcoal grills as described for gas grills. However, wood chunks work better with charcoal than chips.
Warnings California Proposition 65: Warning: 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.

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16. Western BBQ Smoking Chips, Apple

Western BBQ Smoking Chips, Apple

  • Apple

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Directions Use with Gas Grills, Griddles, or Electric Smokers: On a gas grill or griddle, fill a reusable smoker tray or a foil pouch with two to three handfuls of wood chips. Then place it directly over the hottest burner until it begins to smoke. Close the lid or use a smoke dome for best results. Once smoking, use tongs to move it to one side making room for the food. The chips will smoke for approximately 20 to 30 minutes. Be sure to have a second pouch or smoker tray ready when cooking for longer periods of time. See the manufacturer’s instructions for use with electric smokers. Tips and Techniques: To accelerate the smoking process, use only dry chips and turn the temperature to high when you first place your pouch or tray on the cooking surface. Close the lid or cover the chips with a smoke dome to accelerate the smoking process. Once they are smoking turn the temperature to your desired cooking level. If the chips flame up, use a spray bottle of water to lightly spritz the flames. This tip does not pertain to electric smokers. Wood chips can also be used on charcoal grills as described for gas grills. However, wood chunks work better with charcoal than chips.
Warnings California Proposition 65: Warning: 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.

17. Western Premium BBQ Products Post Oak BBQ Cooking Chunks, 570 Cu in

Western Premium BBQ Products Post Oak BBQ Cooking Chunks, 570 Cu in

  • 100% Natural
  • Kiln Dried Made In The Usa
  • Made In The Usa
  • Fist Sized Chunks

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18. 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.

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19. Western 570 Cu in Pecan Smoking Chunks

Western 570 Cu in Pecan Smoking Chunks

  • 100% Natural.
  • Kiln Dried to perfection.
  • Made in the USA.
  • 1/3 Cu. Ft.
  • Fist Sized Chunks.

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Product Type Wood Smoking Chunks
Flavor Pecan
Container Size 549 cu. in.
Product Type Wood Chunks
Container Size 549

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20. 78057 Oak Cooking Wood Chunks, 100% Natural by Western

78057 Oak Cooking Wood Chunks, 100% Natural by Western

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Conclusion

Wood smoke imparts a unique flavor to pork that is difficult to replicate with other cooking methods. When smoking pork, the type of wood you use can have a big impact on the final flavor of the meat.

Hickory is the most popular type of wood for smoking pork, and it imparts a strong, smoky flavor to the meat. If you want a milder flavor, you can try smoking pork with apple or cherry wood.

Whichever type of wood you choose, make sure it is well- seasoned and free of any chemicals. Smoking pork is a slow process, so be patient and enjoy the process as well as the final product.

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