Whisky barrel smoking chunks are cut to various dimensions due to the nature of the product, but generally around 20cm2. Once added to hot charcoal, or mixed in with a full basket of charcoal for those longer cooks, three to four chunks should provide a generous smoky flavour to stronger meats and bigger cuts. Oak is traditionally used in smoking meat and cheese, and produces a stronger flavour than our other smoking chunks. Combined with a slight whisky note to bring extra flavours to your barbecue. Please note: Our whisky barrel chunks are an additive to your barbecue to enhance smoky flavours, not a fuel. For a sustainable British barbecue fuel look no further than our Ash Charcoal.
