ExstreamBBQ CHERRY Wood Smoking Chunks 25L For Ninja BBQ Smoker Pizza & Grill | For Beef, Poultry, Pork, Game, Vegetables + Fruit

Infuse your food with the deep, fruity aroma of Premium Cherry Wood Smoking Chunks — a favourite among pitmasters and home BBQ lovers alike. Cherry wood delivers a subtly sweet, rich smoke that enhances the flavour of pork, poultry, beef, game, and even vegetables, while also giving meat a beautiful reddish hue.

Cut into thick, even chunks for longer burns, these are ideal for low-and-slow cooking in offset smokers, kamados, charcoal BBQs, or fire pits.

Why Choose Cherry Wood Chunks?

• Sweet, rich smoke with an enhanced flavour

• 100% natural hardwood – no binders, fillers, or additives

• FSC® and PEFC™ certified – sustainably harvested and quality guaranteed

What to Pair Cherry Wood Chunks With:

Best on its own for:

• Poultry: Chicken, Turkey + Duck

• Pork: Tenderloin, Sausages, Ribs + Chops

• Beef: Brisket or Burgers

• Game Meats: Venison or Duck

• Vegetables, Halloumi + Fruit 

Blend it with:

• Apple – for an extra fruity balance

• Hickory - For a smoky-sweet depth

• Oak – for a stronger backbone with a mellow edge

Why Boxed Chunks?

Our cherry wood chunks are packaged in sturdy, recyclable boxes that keep your chunks dry, clean, and easy to access. Unlike bags, boxes are ideal for stacking in BBQ sheds, kitchens, or garages, keeping your wood organised and protected between uses.

How to Use Smoking Wood Chunks (Bullet Points)

• Start with hot charcoal or fire – let it burn down before adding chunks
  

• Add 1–2 chunks directly to hot coals or beside the heat for indirect smoking
  

• Close the lid and manage airflow – maintain a steady temp between 107–135°C (225–275°F)
  

• Chunks burn for 1–1.5 hours – great for longer smokes without constant refills
  

• Don’t soak your chunks – dry wood lights quicker and burns cleaner

Top Tips for Smoking with Wood Chunks

• Cherry burns sweet and clean – perfect on its own or blended with oak, apple, or hickory
  

• Don’t over-smoke – use 1–2 chunks at a time for a balanced flavour

• Store in a dry, ventilated space – boxes keep chunks protected from moisture and mess
  

• Great for reverse searing – add chunks during indirect phase before finishing with flame

• Use in cold smoking with a controlled setup for cheese or cured meats