Angus & Oink Hickory Wood Smoking Chunks 1kg

Smoking Chunks by Angus & Oink – Flavour That Fuels the Fire

Barbecue isn’t just about cooking over heat—it’s about layering flavour, building depth, and turning good meat into something truly unforgettable. That’s where Smoking Chunks by Angus & Oink come in. These hardwood chunks are a must-have for any outdoor cook looking to elevate their grilling game, adding rich, aromatic smoke that transforms your meat from tasty to legendary.

Whether you're smoking brisket low and slow, grilling pork chops hot and fast, or giving chicken a subtle kiss of flavour, the right wood makes all the difference. Angus & Oink’s Smoking Chunks are crafted from premium hardwoods, selected not just for burn quality but for how beautifully they complement different meats. These chunks smoulder slowly, releasing flavourful smoke over time rather than burning up in a flash, ensuring even infusion and a clean, consistent burn.

Available in a variety of wood types—including oak, cherry, hickory, applewood, and more—each offers a unique flavour profile that brings out the best in your barbecue.

• Oak is a classic, known for its bold, balanced smoke that pairs well with almost anything—beef, lamb, poultry, or game.

• Cherry adds a touch of sweetness and creates a rich, dark colour on meat—especially stunning on ribs and whole chickens.

• Hickory offers that unmistakable punchy, bacon-like smoke that’s perfect for pork shoulders, ribs, and briskets.

• Applewood gives a mellow, fruity smoke ideal for poultry, pork, and fish, adding a gentle complexity without overpowering the meat.

What sets Angus & Oink apart is their unwavering commitment to quality and consistency. These chunks are all-natural, untreated, and kiln-dried to remove excess moisture, ensuring they ignite reliably and produce clean, food-safe smoke. There’s no resinous sap, no harsh chemicals—just pure wood and pure flavour. It’s the kind of detail that serious pitmasters and weekend grillers alike will appreciate, especially when you're investing hours into a long cook.

Using the chunks is simple. If you're cooking on a charcoal barbecue or smoker, just nestle a few chunks directly into the hot coals—no need to soak them. The chunks will begin to smoulder, releasing steady smoke for up to an hour or more depending on your fire. For gas grills, place them in a smoker box or wrap them in foil with a few holes poked in the top, then position them over a burner. Either way, you’ll add that authentic wood-fired essence that separates great BBQ from just grilled meat.

Because they’re chunk-style—not chips—they burn slower and at a more consistent rate. That’s essential when you're cooking low and slow for hours on end. A handful of chips might flare and fade quickly, but chunks offer a reliable, longer-lasting smoke that won’t need constant topping up. It’s the kind of hands-off performance that lets you focus on your rubs, sauces, and temperatures while the wood quietly does its work in the background.

Pair these with premium cuts—like our Herb Fed Spatchcock Chicken or Grass-Fed Flat Cut Brisket—and you’ll instantly notice the difference. The flavour becomes more rounded, more complex. It clings to the bark of the meat, lingers on the palate, and keeps people coming back for seconds.

Whether you're experimenting with new recipes or perfecting your BBQ classics, Smoking Chunks by Angus & Oink are your secret weapon for creating bold, authentic flavour. Trusted by competition teams, pitmasters, and flavour fanatics across the UK and beyond, these chunks are a true upgrade for any outdoor cooking setup.

Light the fire, add your chunks, and let the smoke work its magic.