Our wood chips should be soaked in water for around 30 minutes at The Green Olive Firewood Company. Place the soaked chips in a smoking box or directly into the charcoal in a BBQ or smoker. It will enhance the flavour of the food by infusing it with smoke. It’s all about how good the food tastes when it comes to cooking. Use reusable smoker trays or heavy-duty foil pouches to store wood chips on a gas or charcoal grill. Once it begins to smoke, place the tray over hot coals or burners on the grill. To make room for the food, move the chips to the side once they have started smoking. Be on the lookout for flare-ups.The length of time you will be cooking determines whether you should use chips, chunks, or logs. The larger the wood, the longer it takes to burn and decompose. Wood chips are perfect for short-term cooking, such as steaks and chicken. When slow-roasting brisket, however, you’ll be better off using chunks of wood or a log.Among the most popular woods for smoking meat is oak. Used oak barrels from the Rioja region of Spain are used to make our oak whiskey barrel smokin’ wood chips. Smoky flavour and whiskey aroma are imparted to your BBQ and food with these infused whiskey rubs. They complement bold red meats, game meats, meaty fish, as well as hearty vegetables such as aubergines. Smoking pork, fish, sausages, brisket, and red meat with this spice imparts a smoky flavour.