Real Smoke.
Real Wood.
Nothing Else.
Six hardwood flavors, milled from clean kiln-dried lumber right here in the USA. No binders, no bark, no mystery filler – just wood that burns hot and tastes like it should.
WHY OURS ARE DIFFERENT
Most smoking chips are a byproduct – ground-up scrap with whatever came attached to it. Ours start as premium lumber, get kiln-dried to the right moisture content, and get screened for consistent chip size.
That matters for three reasons:
- Clean smoke, clean flavor. No bark, no resin, no chemical residue. What you taste is the wood.
- Consistent burn. Uniform chip size means the whole handful lights at the same time and smokes at the same rate – no flare-ups, no duds.
- Ready out of the bag. Properly dried wood doesn’t need soaking. Dump and go.
Smoking Chips Flavor Guide
Find Your Flavor
| Wood | Intensity | Flavor | Pairs Best With |
|---|---|---|---|
| Hickory | Strong | Bold, bacon-like, classic barbecue | Pork shoulder, ribs, brisket, bacon |
| Maple | Mild-Medium | Sweet, subtle, lightly smoky | Poultry, ham, pork, vegetables |
| Apple | Mild | Fruity, sweet, gentle | Chicken, pork, fish, cheese |
| Wild Cherry | Mild-Medium | Sweet and rich, deepens color | Beef, poultry, pork, salmon |
| Alder | Mild | Delicate, slightly sweet, Northwest classic | Salmon, seafood, white meats |
| Northwest Blend | Medium | Balanced, complex, all-purpose | Anything – the one to start with |
On a Charcoal Grill
- Light your charcoal as usual and wait until the coals turn gray.
- Toss two handfuls of chips directly onto the hot coals. Don’t pre-soak – you want them smoking fast.
- Add your food immediately and close the lid to hold the smoke in.
On a Gas Grill
- Wrap two handfuls of dry chips in foil or load a smoker box.
- Set the packet over the hottest burner and wait for it to start smoking.
- Add your food and cook with the lid closed.
On a Pellet or Electric Smoker
Use a smoker tube or tray to layer in extra flavor beyond your pellets – especially useful for shorter cooks.
How long do they last? A couple of handfuls burn for about 20-30 minutes. Add more as you go for a deeper smoke ring and stronger flavor.
THE FOIL PACKET: TURN ANY GAS GRILL INTO A SMOKER
It takes about thirty seconds.
- Tear off 12–16 inches of heavy-duty aluminum foil.
- Pile a few handfuls of chips in the center.
- Fold the edges over like an envelope and crimp the ends shut.
- Poke the top a few times with a fork so the smoke can escape.
That’s it. Set it over your hottest burner and wait for the first wisp.
FIRE IT UP
6 Flavors. One Clean Burn. Shipped from Idaho.
FAQ
Not always. Soaking may delay the smoke while the water steams off. Our chips are kiln-dried to burn clean and start smoking right away.
You’re looking for thin blue smoke, not thick white. If the smoke is billowing and white, back off on the chips or give the fire more air.
Absolutely. Cherry and hickory together is a barbecue standby – sweetness and color from one, backbone from the other.
Chips for quick cooks and gas grills. Chunks for long low-and-slow sessions. Planks for delicate proteins like salmon that benefit from indirect heat and steam. We make all three.
Sourced, milled, and packaged in Sandpoint, Idaho.