Weber® Wood Chips for Smoking Pork

Our bags contain 700 grams of wood chips specifically for pork.

The correct use of different types of wood is a key part of smoking food on the barbecue. Depending on the wood we use, we'll impart a different flavor to our ingredients, and these wood chips are perfect for smoking pork.

Of course, they can be used on charcoal barbecues over hot coals, in a cold smoke generator, or in a smoker box.

It's a 100% natural wood that provides a medium intensity of flavor. Think of smoking as a spectrum that ranges from mild to strong. In the middle of the spectrum are woods like hickory, maple, and oak, whose flavor pairs perfectly with pork.

You can control the flavor produced by the chips by mixing one strength with another to soften or intensify it. This way, you can enjoy different nuances every time.

Smoke can enrich the flavor and aroma of food, transforming a simple piece of meat into a delicious dish with a wide range of subtle nuances perceptible by taste and smell.

But you shouldn't overdo it either. The recommendation for balanced smoking is to smoke for no more than half the cooking time.

And as for the eternal debate about whether or not you should soak the wood before throwing it into the embers, we recommend soaking it for an hour for optimal results.