One of the lightest smoking woods, apple has a sweet and mild flavour that makes it great for smoking white meats, including fish and chicken. It is also great for cooking desserts (Smoked Apple Pie, anyone?). It is commonly used with pork because of its slightly sweet and subtly smoky flavour.

Use in a smoker box, foil pouch, or directly on charcoal. Soak beforehand for a slower, longer smoke, or use dry for a more intense flavour hit. Ideal for ribs, pulled pork, chicken, sausages, and even cheese.

Consistent chip size ensures reliable burn and smoke production, cook after cook – a must-have staple for any BBQ fan’s wood collection.

We have a wide range of woods to suit your cold smoking needs. Check out our wood guide.

Tip: Soak wood chips in water to go a longer more intense smoke flavour, or use them dry for a quicker combustion and a more subtle smoke flavour