Analysis by Valery Grin · · updated September 26, 2026
Weber 17833: poultry smoking chips, fruit and nut wood blend, 700 g
The small bag of mild wood chips for smoking chicken, turkey and duck indirect without the skin tasting of firewood
From€7
Reference price on Amazon (June 2026) · subject to change
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- Weight
- 0.7 kg
- Material
- Deciduous, fruit and nut tree wood chips, FSC Mix certified
Quick answer
Yes, if you roast chicken or turkey often and want mild smoke without much thought. It is a blend of deciduous, fruit and nut woods as chips: they catch fast and gives short, intense smoke, ideal for breasts and whole chickens; a long turkey needs a smoker box or chunks. The listing does not say which species it contains, so you buy on trust in the brand.
A 700 g bag of chips Weber blends for poultry: deciduous, fruit and nut woods with FSC Mix certification. Thrown by the handful onto lit coals, with or without a smoker box, they work the same in a 33, 46 or 61 cm kamado.
The Weber 17833 are wood chips for smoking, sold in a 700 g bag (the listing is more precise: 698.52 g) measuring 17 x 12 x 32.5 cm. Weber presents them as the poultry blend: deciduous, nut and fruit tree woods, with FSC Mix certification. The bullets declare them suitable for chicken breast, turkey and roast duck, with or without a smoker, on gas, charcoal and electric barbecues. Do not confuse them with [Weber's apple wood chips](/accesorios/weber-virutas-manzano-700g): same bag and same weight, different model number and different aroma.
On a kamado the chips go onto the lit coals. Light up, let the fire settle and, just before setting the deflector and closing the lid, drop a handful onto the liveliest patch: once the deflector and grate are in place you cannot reach the charcoal without taking everything apart. These are chips, not chunks, so they catch quickly and give off dense smoke for a few minutes, whereas a chunk smoulders slowly for an hour or more. That makes them the convenient choice for short roasts: a breast, a few wings or a whole chicken of an hour and a half. For the [Christmas smoked turkey](/recetas/pavo-ahumado-navidad), which spends several hours inside, do not count on adding handfuls as you go: load a smoker box before setting the deflector or bury two or three handfuls at different depths in the firebox so they smoke as the fire burns down. If you open up with the fire going, crack the lid a few centimetres and wait a few seconds before lifting it fully: air rushing in can cause a flare-up.
Mild wood makes sense for poultry because chicken skin takes on smoke quickly, and too much hickory or mesquite leaves it bitter and an unappetising dark brown. With fruit and deciduous woods the skin comes out golden and the smoke is there without masking the flavour. The house rule applies here as everywhere: thin, bluish smoke, never thick and white. If it comes out white, wait for the fire to breathe; the [guide to bitter smoke and creosote](/guias/humo-amargo-creosota-humo-limpio-kamado) explains why. And if you are torn between chips, chunks and pellets, the [guide to smoking woods](/guias/maderas-para-ahumar-kamado) sorts out the options.
There is no fit problem here: it is a consumable. A handful works the same in a 33 cm Joe Jr or MiniMax, in a 46 cm Classic or Large and in a 61 cm Big Joe or XL. What changes is the dose. A small chamber concentrates the smoke, so in the 33 cm models start with half a handful; in the 61 cm ones the coal bed is wider and you can split it across two spots. On long cooks the bag runs out quickly and a sack of chunks works out better value.
Caveats read on the listing, not in the yard, because we have not tested it. The composition: deciduous, nut and fruit woods is all Weber publishes, with no species or proportions. A contradiction: the title says EU product and the details table gives the country of origin as the USA. In its favour, 4.6 out of 5 from 453 ratings and 12th place in smoker chips on Amazon.es.
Verdict: the bag of mild smoke worth keeping next to the charcoal if chicken is your go-to roast, bought knowing you will never learn which woods are in it.
A mild blend, convenient chips and a familiar brand for the kamado's most common roast. Small bag, undisclosed composition and a listing that contradicts itself on origin.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- Mild deciduous, fruit and nut wood blend that Weber aims at chicken, turkey and duck
- Chips, not chunks: catch within minutes on the coals, loose or in a smoker box
- FSC Mix certification stated in the title
- 4.6 out of 5 from 453 ratings and 12th in smoker chips on Amazon.es
Cons
- The listing gives no species or proportions: just deciduous, nut and fruit woods
- 700 g bag: the chips burn out in minutes and a long turkey needs a smoker box or chunks
- The title says EU product; the details table lists the country of origin as the USA
Who it's for
For anyone who roasts chicken, turkey or duck indirect every week and wants discreet smoke from a handful, with no smoker box and no soaking.
Not for
Not for eight-hour brisket or pulled pork: chips burn out in minutes and a sack of chunks is the better buy there. Nor if you need to know the exact species.
Specifications
- Weight
- 0.7 kg
- Material
- Deciduous, fruit and nut tree wood chips, FSC Mix certified
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Goes well with
Weber Style Poultry Roaster (6731)
Weber's vertical roaster stands the chicken upright over the deflector, with the whole skin exposed to the hot air and the smoke rising from the coals. With the mild chips in this bag it is the natural partner for the weekly indirect chicken: a handful on the charcoal, the bird on its stand and the lid closed until the probe says it is done.
€70
La Cuisine Stainless Steel Smoker Box with Slotted Lid
Weber's listing says the chips can be used with or without a smoker; on a kamado, for long cooks, what wins is a smoker box. This stainless steel box with a slotted lid restricts the airflow and makes the chips burn down slowly instead of flaring up in minutes. It sits on the coals, under the deflector, and stretches each load of chips on long cooks, with fewer lid openings.
€17
DOQAUS instant-read thermometer, folding probe, 3-second read
Mild smoke will not rescue an overcooked chicken or one still raw at the thigh. A cheap instant-read thermometer that reads in three seconds lets you probe the thigh when you open the lid and decide whether the bird comes out or stays in, without leaving the dome open while you wait for a reading. It is the logical companion to any bag of poultry chips.
€8
FAQ
Do I need to soak the chips before putting them in the kamado?
The listing does not ask for soaking and neither do we. Wet chips do not smoke, they boil: they give off white steam until they dry out and only then start to burn. In a kamado, with the air so tightly controlled, that prolongs the dirty-smoke phase and gains nothing. Throw the chips dry onto live coals just before setting the deflector and closing the lid and wait to see thin, bluish smoke from the top vent. If you want them to last longer, a smoker box does that job better than water.
How many chips do I use for a whole chicken in a 46 cm kamado?
One handful at the start and no more. A whole chicken cooked indirect takes around an hour and a half, and the skin takes on smoke mostly while it is still moist, in the first half hour. With a mild blend like this, one handful gives an aroma you notice without bitterness. In a 33 cm Joe Jr or MiniMax start with half a handful, because the small chamber concentrates the smoke. If the skin is dark brown rather than golden when you open up, use less next time.
How do these differ from Weber's apple wood chips?
They are two different references in the same 700 g bag. The apple ones are a single wood, sweet and very mild, that goes well with pork and poultry. These 17833 are a blend of deciduous, nut and fruit tree woods that Weber aims at chicken, turkey and duck; the listing does not publish the exact species or their proportions. If you want to know which wood you are burning, buy the apple. If you prefer a ready-balanced poultry blend and do not mind the missing detail, buy these.
Will they do for a turkey that smokes for several hours?
They will, but plan it before you assemble the kamado. The chips burn out in minutes and, once the deflector and grate are in place, you cannot reach the coals without taking everything apart. Two options: load a smoker box on the charcoal before setting the deflector, or bury two or three handfuls at different depths in the firebox so they smoke as the fire burns down. For cooks that long and that frequent, apple or hickory chunks are more convenient; keep the bag of chips for chickens and breasts.