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Are you a backyard BBQ master? Will you settle for nothing less than tender pork, fall-off-the-bone ribs, and cooked-to-perfection steak? Have you tried to claim your Big Green Egg or Kamado Joe as a dependent on your tax return?
Then you need to try Cutting Edge Firewood’s gourmet grilling and smoking chunks. Their larger size means they provide unbelievable flavor throughout your cook and the perfect blue smoke that aficionados around the world seek. After all, the best food deserves the best flavor.
Our chunks are specifically designed for grills, smokers and any premium smoker, such as a Primo, Kamado Joe, or Big Green Egg. Used by chefs and leading competitive BBQ teams, we provide the best way to smoke or grill your meats, veggies, chili, pizza, or anything else you try to cook in your grill. Prepare the best food of your life.
Whether you’re cooking with a gas, electric, or charcoal smoker or grill, adding wood is the only way to achieve that authentic wood smoke flavor. Smoking and grilling with wood is perhaps the most significant advantage of cooking over a fire, and provides you with an opportunity to flavor your food in a way you can’t accomplish in your kitchen. And we believe the best-suited type of wood for this purpose are wood chunks.
In this guide, we’ll share with you the best wood chunks and grills on the market and provide some tips on how to infuse your meat with mouthwatering flavor.
Smoking chunks are pieces of hardwood typically under two inches in length and are an ideal choice for producing smoke over long periods. Smoking chunks create more smoke and do so for longer, meaning you won’t have to add more wood every half-hour.
Many people who smoke their food use a smoker, which is a piece of equipment that cooks food in a controlled environment at lower temperatures. Smokers come in many forms and sizes, ranging from tiny electric units to large smoker rigs.
Below we’ll discuss several species of wood commonly used for smoking, and discuss the flavors each adds to your food. It is not uncommon for chefs to mix multiple types of wood chunks. Our wood chunks for smoking are all treated with the utmost care to ensure they provide the most flavor for your meal.
Before smoking, make sure your smoker or grill can use wood chunks. If you’re currently shopping for a smoker, here are some brands we recommend.
Big Green Egg is perhaps the most popular brand on the market. In fact, its fans even have a name: “eggheads.” This top-of-the-line product features meticulously crafted top and bottom vents that allow users to precisely control the temperature. It also features a stainless steel grid that should remain fresh with little care and a porcelain exterior that will stay shiny for many years to come.
The product also comes in a wide range of sizes: XXLarge, XLarge, Large, Medium, Small, MiniMax, and Mini. The XXLarge is a 424-pound unit with 672 square inches of cooking area that allows users to cook 35 to 40 burgers simultaneously, which obviously has many commercial uses. The Mini, on the other hand, weighs 39 pounds and has 79 square inches of cooking area.
Here are some advantages of the Big Green Egg.
Kamado Joe is an innovative brand that offers several handy add-ons such as:
You can opt to forgo these extras if you’d rather have a bigger table for setting up. If this is the case, you can purchase a standalone unit and a sturdy table to put the grill on.
Kamado Joe’s most popular product is the Joe Classic 18″, which is so thick that the outside remains fairly cool while cooking.
Recent redesigns of the Joe Classic feature several innovations: Its recently developed Air Lift Hinge prevents the lid from slamming shut if you accidentally let go of the handle, the new top vent prevents rain from entering and gives users more control, and the pull-out ash drawer makes it much easier to clean the grill.
Here are the Kamado Joe’s best features.
If you’re worried your smoker won’t be wide enough to accommodate large cuts, this will not be a concern with the U.S.-made Primo Oval. As its name implies, this smoker is oval, rather than circular. With its additional width, this unit can easily accommodate ribs, and users can divide the firebox charcoal to create two separate heat zones.
The Primo Oval weighs an impressive 250 pounds. However, note this weight includes a top vent made of cast iron and a cooking area of 300 square inches. And if that’s not enough space for you, you can use a rack system to increase that area to 495 square inches.
The Primo comes in larger sizes, including the 400-square-inch Oval XL, and a smaller 210-square-inch model is available as well.
Here are some advantages of this brand.
This is our particular favorite. If you order the Primo from Cutting Edge Firewood, we can help ensure you have the best accessories to make your smoking experience simple and more enjoyable. Our Delivery artisans will even provide complementary set-up!
The shelf life of our smoking chunks can last years if stored indoors in a dry area, and you may be able to use them once or twice for cooking. For instance, if you use three chunks to smoke and parts of them are still wood when you finish, you might only have to use one to two the next time you cook. If you are grilling, however, you will probably not be able to reuse them.
When smoking, one choice you must make is whether to use wood chunks or wood chips.
Chips consist of small shavings and scraps of wood that ignite quickly. However, they also burn out quickly — usually too quickly to add any real flavor to your meat. Perhaps the greatest advantage of chips is that they are widely available.
Chunks, on the other hand, are pieces of wood roughly the size of a fist. Although it takes longer for them to ignite fully, they will burn in a grill for at least an hour, and in a smoker, they can last for several hours. For this reason, we recommend chunks for smoking your food.
Yes. Smoking chunks and charcoal make a perfect pair, with charcoal as the primary provider of heat and the wood as the primary provider of flavor. Here are some tips on how to use the two together.
Although the dry wood vs. wet wood debate has been raging for a long time, the quick answer is no. Here are the reasons why.
There is one exception to this advice: when you’re plank cooking. For those unfamiliar with the technique, plank cooking refers to placing food on a piece of wood directly and cooking it. By cooking food this way, the food absorbs the natural flavors of the plank.
If you decide to cook using this method, the first thing you should do is soak the piece of wood for several hours before you place it on your grill. Although the wood won’t absorb very much water, the water will keep the plank from bursting into flames and burning up your food. Forgetting to soak in this case could lead to a costly mistake.
Ultimately, you want to create a fire that burns cleanly and produces a smoke that is thin, sweet-smelling, and nearly invisible. Although the dry wood vs. wet wood debate is not likely to end anytime soon, the reality of the situation is that soaking your wood before smoking is rarely of any use. For wood to smoke, it must be dry, so wetting your wood is just wasting time.
Whether you are looking for Big Green Egg smoking chunks, Primo smoking chunks, or wood chunks for Kamado Joe, Cutting Edge Firewood offers the best wood chunks on the market.
The high quality of our chunks is largely due to the process we use. Most other companies will season their chunks before kiln drying them, which causes the flavor-rich sapwood to rot, resulting in logs that are largely flavorless.
At Cutting Edge, we know better. Cutting Edge has a burning passion for fire — a passion you’ll notice in both our high-quality kiln dried firewood and the professional delivery service we provide.
Our smoking chunks come in a box, and we can ship anywhere in the United States. The best part? Shipping is complementary for almost every box of chunks and location! Visit us online to browse and order our premium cooking wood.