several pounds each hickory and applewood chunks
Smoking woods are not consumed as food and provide no direct nutritional value; their purpose is purely aromatic and flavor-based modification of proteins and vegetables through smoke exposure.
About
Hickory and applewood chunks are cut pieces of hardwood used as fuel and flavoring agents in smoking and barbecuing. Hickory wood (genus Carya) originates in North America and produces a dense, hard smoke with a slightly nutty, bacon-like flavor profile. Applewood, from apple trees (genus Malus), creates a milder, sweeter smoke with subtle fruity notes. Both are sold as kiln-dried chunks or splits, typically 2-5 inches in diameter, chosen for their ability to burn slowly and produce aromatic smoke without the chemical additives found in softwoods or treated lumber. Hickory imparts a stronger, more assertive flavor, while applewood is gentler and works well for longer smokes or delicate proteins.
Culinary Uses
Hickory and applewood chunks are essential in low-and-slow smoking techniques across American barbecue traditions and contemporary grilling. Hickory is the traditional choice for smoking pork (ribs, shoulders, briskets) and produces deep, complex smoke flavors, while applewood pairs exceptionally well with poultry, fish, and lighter meats, adding subtle sweetness without overpowering. These woods are soaked in water or used dry depending on technique—soaking prolongs burn time and increases smoke production, while dry chunks ignite quickly for hotter smoking. The combination of both woods is common in regional barbecue styles, creating layered, balanced smoke flavor. Chunks are preferred over powder or sawdust in offset smokers and barrel smokers due to their burn consistency and ease of management.