Reviewed by Valery Grin · · updated June 2, 2026
Weber Apple Wood Smoking Chunks 1.5 kg
Sweet, gentle apple-wood smoke
From€12
Reference price on Amazon (June 2026) · subject to change
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- Material
- Madera de manzano para ahumar
Apple-wood smoking chunks, 1.5 kg. A sweet, delicate smoke that dresses without masking, ideal for poultry, pork and fish that ask for a gentle hand.
Apple is the smoke of clever beginners and subtle experts. Its profile is sweet, fruity and discreet: it lends colour and aroma without taking over, exactly what a delicate meat needs when an aggressive smoke would ruin it. In a kamado, where oxygen control stretches the burn, a couple of chunks last through much of the cook.
The chunk format, as opposed to fine chips, is made for long cooks: they burn slowly and release smoke steadily, without the quick flare of chips. Over a kamado's coals, one or two chunks are enough to perfume a whole chicken, a pork shoulder or some ribs without overdoing it.
It is the versatile wood par excellence: it pairs with almost anything and forgives excess better than a strong smoke. For anyone starting out who does not want to risk it, apple is where you learn the craft without spoiling the cut.
The friendliest smoke for getting started: sweet, fruity and hard to get wrong. The versatile wood that pairs with almost everything.
Pros
- Sweet, fruity smoke, very versatile
- Slow, steady-burning chunks
- Hard to overdo, ideal for beginners
- Pairs well with poultry, pork and fish
Cons
- Too mild for intense beef
- A consumable that runs out
- Best stored dry to burn well
Who it's for
For anyone smoking poultry, pork or fish who wants a gentle, fruity smoke that does not mask the cut's flavour.
Not for
Not for those after the intense, robust smoke that beef or very fatty cuts call for.
Specifications
- Material
- Madera de manzano para ahumar
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Goes well with
FAQ
Should I soak the chunks?
In a kamado it is usually unnecessary: the burn is slow thanks to oxygen control, and dry chunks release clean smoke for longer.
How many chunks do I use?
One or two usually suffice for a medium cut; apple is mild, so it is hard to overdo, but start small and adjust.
Which meats does it suit best?
It shines with poultry, pork and fish, and generally with any delicate cut a strong smoke would overwhelm.
Do they go straight on the coals?
Yes, scatter them over the kamado's lit coals so they smoulder gradually as they heat.
How do I store the wood?
In a dry place. Damp wood is harder to light and gives a dirtier, less aromatic smoke.
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