WESTERN® BBQ Smoking Chips are primarily used to add wood smoke flavour to food cooked on gas grills or in electric smokers. The great part about using chips is that there are so many different flavours available, you can create your own unique combination.

Western BBQ Apple

Apple is one of the most popular flavours of wood for grilling or smoking in the United States.  Apple wood produces a mild yet delicate smoke with a hint of sweetness to add a very distinctive flavour to meats grilled or smoked with it.  Apple is great for pork, poultry, and lighter items.  It also goes well with beef when mixed with Hickory or Pecan.

Western BBQ Cherry

Cherry wood adds a mild and fruity smoke flavour similar to Apple but with a bit more punch. It is great for adding a reddish tone to the items you are cooking.  Cherry can be mixed with other fruit woods to develop a custom flavour. It can be used with vegetables, seafood, ribs, chicken, venison and pork.

Western BBQ Hickory

A very recognizable smoke, Hickory is commonly identified with pork products such as bacon, sausage, and pork shoulder. However, it also pairs well with chicken and beef. Hickory has a strong aroma that is not too bold and slightly sweet.

Western BBQ Pecan

Pecan is a customary wood when it comes to barbeque.  It produces an aroma similar to Hickory but adds a sweeter flavour to the meat being cooked.  Like Hickory, it pairs well with pork, but it is often used with heavier meats such as beef or lamb.

Western BBQ Mesquite

Mesquite is popular in the Southern United States, especially Texas, where BBQ means BEEF. With its rich and distinct flavour, Mesquite wood ideally pairs with brisket, steak, and other cuts of beef, but it also complements other meats such as pork and lamb.