When it comes to BBQ, there is nothing more traditional than cooking over natural, raw wood. Western wood chunks are ideally used as a fuel source on kettle-style grills, offset smokers, or any appliance on which charcoal is typically used.
There is also smaller packaging (2 for $20) and other sale items.
Thanks, bought the woodchips to throw over lump charcoal.
Why chips?
On charcoal I would expect chips to burn up faster and likely burn rather than smoulder, resulting in dirtier smoke
I soak them then throw them over.
Nah nah nah mate, you've got it backwards.
Granted you have to 'smoulder' wood chips otherwise you'd burn through them too quick, probably f**k your temperatures too just trying to keep up the smoke.
But to say 'burning' rather than 'smouldering' produces dirtier smoke is not correct. You need the higher temperatures of a live fire to burn off most of the harsh and noxious compounds in the wood, especially creosote. It may look good to the eye to have a thick plume of smoke, but other than giving it some colour, that intense smokiness you're getting is not ideal for flavour. You want to be avoiding anything less than a 'blue-ish' feint white to absolute clear smoke. The chemical reactions that occur in those upper registers are what contribute most to the flavour of good barbecue.
Again if you're grilling and you're just looking to get a hint of smoke on there, this is all a bit elementary keep doing what you're doing. Likewise for all the in-between methods, you've got to make compromises somewhere and keeping the temperature of your fire low might just be it. But for anyone looking to do the real thing and have the setup for it… if you're not allowing any open flame in your firebox because you've heard about 100 times now that you need to keep it 'smouldering' then you may be stretching your wood supply further, but you're not getting a good product for the time and effort you're putting in.
I'm sure plenty would argue with the above because that's not how they do it, fair enough its the way of these things. But I followed that same advice when I started out and I ditched it after just one cook with live fire. Even went back to smouldering because I was short on wood one day and the result was disappointing to say the least.
Any idea of the weight of this vs the smaller?
From other sites, big bag is 3kg, small is 750g.
Good price and the free delivery makes it better