Smoking Wood Chunks Whisky - Pitmaster
- Deep, rich smoke for beef and pork
- Smoulders for hours during low and slow
- Whisky oak with a warm, round aroma
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Giving a brisket or pulled pork smoky flavor from start to finish calls for wood that keeps working. These whisky smoking wood chunks from Pitmaster are coarse pieces of oak with a whisky aroma: oak provides the strong, full smoke, and the whisky character makes that smoke warmer and rounder instead of sharp. At Nomad Fire, this is the wood for a long cook that you do not want to interrupt halfway through to refuel.
Where this wood shows its strength
Beef, pork and game can handle the strength of oak. For fish or young cheese it is too dominant, stick to a fruit wood there.
- Strong, full smoke that suits brisket and pulled pork
- Coarse pieces, so long smoldering without refilling
- Warmer and rounder in flavor than plain oak
Spread two to three pieces through the charcoal before lighting, so you get smoke across the whole cook instead of a wave at the start. Compare with the milder red wine chunks or check the full range of smoking wood chunks.
