Where there's smoke...
Smoking has been used to preserve food for millennia, but where it really comes into its own is for flavouring - there's nothing like a roast chicken that's been slowly roasted and gently smoked with apple or pecan wood, or succulent beef ribs, smoked with mesquite wood.
Here you'll find everything you need to become an expert smoker, from raw wood chunks for use on long, low and slow cooks, to wood chips for giving a touch of smoke to shorter cooks. Our personal recommendations have to be Weber's® Whiskey Wood Chips - made from barrels used to store whiskey, these leave a delicate flavour that is perfect for pork and poultry.
New for 2017, Weber® have introduced a range of crafted wood blends, mixing varieties such as broadleaf, fruit tree and nutwood to create the perfect smoke flavour for beef, seafood or pork.