Smoke is the essence of barbecue. It is what differentiates barbecue from other types of cooking.

Today, most grills and smokers use charcoal or gas to produce the heat, although a few use wood pellets or electricity. They get flavour and aroma from the addition of wood in the form of wood chips, chunks, pellets, or sawdust. When heated, they make smoke.

Charcoal BBQ's - use wood chips or chunks

Gas BBQ's - use wood chips or dust in a Smoker box or foil pouch.

Cold Smoking - use wood dust.

As a rule of thumb, fruit woods are mild while nut woods produce a much stronger flavour. Smoke, like seasoning, adds flavour and our quality woods will make the big difference.