Love Logs British Wood Chunks Variety Bundle For Hot Smoking
Four bags of British wood chunks for hot smoking: apple, cherry, oak and whisky oak. One palm-sized chunk on the hot charcoal is enough to flavour a whole cook.
- No additives or flavouringsNatural British wood
- Free deliveryMainland Great Britain
- Comes with your ovenWhen you order with one
- 14 day returnsOn unopened bags
Delivery and returns
- Delivery
- Free to mainland Great Britain
- With an oven
- Comes with the oven
- Returns
- 14 days on unopened bags
DetailsWhat's in the bundle and how to store it
In the box
- 4 bags of 12 litres each (about 4 kg a bag): apple, cherry, oak and whisky oak
Material
- Natural British wood chunks, no additives or flavourings
Care
- Keep the bags somewhere dry. Use one palm-sized chunk at a time, straight onto the hot charcoal.
Made in
- Made in the UK by Love Logs
Enough for a whole cook.
One palm-sized chunk, straight onto the hot charcoal. Charlie needs far less wood than a barbecue.
Know where your smoke comes from.
Wood from British woodland with nothing added, so the smoke tastes of the wood itself. Each of the four woods gives a different flavour, from gentle apple to fuller oak.
Why Does Smoking Food Make It Taste Better?
What smoke adds to food, and how to get the flavour without overdoing it.
Questions, answered.
How much wood should I use?
One chunk, no bigger than the palm of your hand, placed straight onto the hot charcoal. That is normally enough for a whole cook. Charlie keeps the smoke inside, so it needs far less wood than a barbecue or an offset smoker.
When should I add the wood?
Add it when the oven is about 60% of the way to the temperature you want. The wood then burns cleanly alongside the charcoal as the oven settles.
Which wood goes with which food?
Apple is light and fruity, for fish, vegetables and chicken. Cherry is a little sweeter, for pork, chicken and vegetables, and gives food a deep colour. Oak is fuller, for beef, lamb and roasts. Whisky oak is gentler and rounder than fresh oak, for beef, pork, chicken and slow roasts.
Can I cook on wood alone?
We don't recommend it. Wood on its own makes too much smoke and flame, and the heat is hard to predict. Let the charcoal provide the heat and use the wood for flavour.
Why does Charlie need so little wood?
Charlie controls the airflow closely, so the smoke stays in the oven with the food. Too much wood can smother the fire and make the smoke heavier than you want.
Can I add more wood during the cook?
You can, but one chunk is usually enough. If you want more smoke on a long cook, add another small chunk rather than a large one.
How long will the bundle last?
A long time. Each bag holds 12 litres of chunks, about 4 kg, and one chunk flavours a whole cook.
Is this for hot or cold smoking?
Hot smoking, where the food cooks over the charcoal as it takes on the smoke. Cold smoking uses a smoke generator with no charcoal fire, so the food takes on smoke without cooking. Our cold smoking guide explains how.
Does the wood have anything added?
No. These are natural British wood chunks with no additives or flavourings.
How should I store it?
Keep the bags somewhere dry, ideally raised off the floor.
A little smoke goes a long way.
One chunk of good British wood flavours a whole cook in a Charlie. If you don't have a Charlie yet, start there.
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