Charcoal Companion Smoking Wood Chips Review

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Charcoal Companion's Beef and Lamb Smoking Wood Chip Blend is the perfect--almost necessary--addition to your grilling routine. Its straightforward wood chips (not chunks) that are extremely simple to use and don't require much effort on your part. Soak them first to prevent burning for longer use or for a quick burn toss them on as is (I usually put them in a foil pouch for extended cooking). They're said to be soaked in cabernet; you can't really detect any notes of cabernet from the wood while in the bag or while smoking/smoldering in the grill but this is immaterial. I'm a city guy so I couldn't tell you the difference between Oak or Applewood in the grill, but having bought the Poultry Blend as well, I can say there is a difference in taste. The blend is aromatic but doesn't leave your home smelling like a hickoryor mesquite-filled smokehouse. For someone living in a rural area, buying these wood chips (though inexpensive) may seem like buying bottled water 50 years ago: why pay for what you have for free? Well, if you don't have access to trees for choppin', while very basic, this wood chip blend is convenient and very much so worth the money. I'll be buying again soon.

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We used to purchase chardonnay oak wood chips from this company. I have not been able to find them for several years now. This is the closest thing they have to the 'chardonnay oak' wood chips we used to buy. If you use a weber with indirect heat and smoke, this chip is the BEST way to make Salmon and Chicken. NO need to put anything but a bit o' salt and pepper. MMMmmmmm

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I realize that you can buy chips at the local discount store and form your own blend. Those with experience should probably do so. However, if you are new to the 'Q like me, these chips make the process practically foolproof. Just add a bit of these every 30 minutes or so and you will have created the most flavorful, best chicken (in my case chicken breasts) that you ever have. Used about 1/8 the bag on a batch of 8 large chicken breasts. The chips come in all forms and sizes from some very large chunks to some slivers. The slivers tend to help the smoke roll and smolder. The chunks burn for quite awhile and keep the smoke coming consistently. Good luck!

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My buddy and I have been smoking a bunch of salmon recently and he introduced me to this product. I now swear by it for smoking salmon. It makes all the difference in the world.

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I made some smoked salmon using this, and it was very tasty. I really like the blend of wood they use.