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Oak Smoke Flavour
Oak has a strong smoke on its own but is great when blended with sweet woods.
Smoking wood is there to flavour the meat, not just to cook it. To prolong the smoke, Misty Gully recommend soaking chunks before use, in water or even cider, wine or honey.
Features
- 2kg bag: fist sized chunks
- Long burn: several hours of smoke in a traditional smoker
- Fewer top ups: at least an hour per load in a grill or pit
- Great on charcoal: kamados, kettles and offset smokers
What to Cook With It
- Brisket: the top recommendation
- Beef: ribs and roasts
- Venison: and other game
- Blends: mix with apple or cherry
Specifications
| Product Name | Misty Gully Wood Chunks 2kg Oak |
| SKU | WC2KGOAK |
| Wood | Oak |
| Bag Size | 2kg |
| Chunk Size | About fist sized |
| Smoke Time | Several hours in a smoker, at least an hour in a grill or pit |
| Brand | Misty Gully |
Common Questions
What does Oak smoke taste like?
Oak has a strong smoke on its own but is great when blended with sweet woods.
What is the difference between chunks and chips?
Chunks are fist sized and burn much longer than chips, with several hours of smoke in a traditional smoker and at least an hour in a grill or pit.
Should I soak the chunks?
Misty Gully recommend soaking chunks before use to prolong the smoke. Water works, or try cider, wine or honey.
What is Oak best for?
Brisket, Beef, Venison, Blends.
Can I use chunks in a kamado?
Yes. Place a few chunks among the lump charcoal in a kamado or kettle.
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