Bring bold, authentic smokehouse flavour to your outdoor cooking with our Premium Mesquite Wood Smoking Chunks. Known for their intense, earthy, and slightly sweet aroma, mesquite delivers a robust smoke that pairs perfectly with hearty cuts and dishes that can handle a punch of flavour.
These chunks are larger than standard smoking wood, meaning they’re too big for traditional smoker boxes — but that’s exactly what makes them perfect for direct use in BBQs, smokers, pizza ovens, and fire pits. No cutting or prepping needed — just drop them straight onto hot coals or into your smoker’s firebox for hours of consistent smoke.
Perfect for Smoking
-
Beef – Brisket, ribs, steaks and burgers
-
Pork – Shoulder, ribs and sausages
-
Poultry – Chicken thighs, wings, and turkey legs
-
Game meats – Venison, duck and goose
-
Vegetables – Peppers, aubergines, mushrooms and corn on the cob
Best paired with:
-
Apple – for a softer, slightly sweet fruitiness
-
Cherry – for balanced colour and flavour
-
Oak – for a mellowing effect without losing depth.
Why Box Storage Works Best
-
Protection from moisture – Keeps chunks dry and ready to use.
-
Stackable and sturdy – Easy to store in garages, sheds, or BBQ areas.
-
Clean & organised – No loose debris spilling into storage spaces.
How to Use Mesquite Chunks
-
Charcoal BBQs / Kettle Grills – Place 1–2 chunks directly on hot coals.
-
Kamado Grills & Ceramic Smokers – Add chunks to the charcoal before or during cooking.
-
Offset Smokers & Drum Smokers – Position chunks in the firebox for long, steady smoke.
-
Pizza Ovens – Drop chunks near the embers for a smoky finish on pizzas.
-
Fire Pits with Grates – Place chunks directly into the flames for open-fire cooking.
Top Tips for Smoking with Chunks
-
Use 1–2 chunks for light smoke, 3–4 for a more intense flavour.
-
For longer cooks, add fresh chunks every 45–60 minutes.
-
Allow chunks to ignite and smoulder — avoid putting meat over raw, billowing smoke.
Mesquite burns hotter than fruitwoods — monitor temperatures closely.
