BBQ & Smoking

Authentic Andalusian smoking woods, sourced from the forests of Southern Spain and chosen for their distinctive flavours.

Shop by flavour

Find the smoking wood flavour to suit your cook.

  • OakStrong · Classic · BoldAvailable as Chunks · Chips · Dust
  • HickoryRich · Smoky · Bacon-likeAvailable as Chunks · Chips · Dust
  • CherryMild · Fruity · SweetAvailable as Chunks · Chips · Dust
  • AppleLight · Sweet · DelicateAvailable as Chunks · Chips
  • BeechMild · EarthyAvailable as Chunks · Chips
  • OliveEarthy · Mild · MediterraneanAvailable as Chunks · Chips · Dust
  • PeachMild · Sweet · FruityAvailable as Chunks · Chips
  • CitrusBright · Fresh · ZestyAvailable as Chips · Dust
  • NaranjoBright · Sweet · Orange aromaAvailable as Dust
  • Muscat wineSweet · Fruity · AromaticAvailable as Chunks · Chips
  • Sherry wineRich · Sweet · OakyAvailable as Chunks · Chips
  • WhiskeyRobust · Smoky · MellowAvailable as Chunks · Chips · Dust
  • BrandyRich · Smooth · SweetAvailable as Chunks · Chips
The Stove Wizard Andalusian smoking wood — pulled by hand, smoked by fire, remembered forever

Find your perfect smoke

Match your food with the right smoking wood for incredible flavour.

BBQ and smoking wood chart — flavour profiles, food pairings, chips chunks and dust guide

BBQ and smoking questions

Should I choose smoking chips, chunks or dust?

Start with the wood form your equipment needs. Chips give faster smoke for shorter cooks, chunks last longer for BBQ and slow cooking, and dust is fine smoking wood mainly used for cold smoking. Use the Chips, Chunks and Dust links above to shop the right form.

Which smoking wood flavour should I choose?

Match the flavour to the food and the smoke intensity you want. Use the Find Your Perfect Smoke chart above to compare flavour profiles, intensity and available forms. Then choose the wood form and size that suits your cooker or smoker.

Do I need to soak smoking chips before use?

Many setups work well with dry chips, while some methods call for soaking first. Follow your equipment manufacturer's instructions and the guidance on the product page for the chips you choose.

Can I use smoking wood on a gas BBQ?

Smoking wood can be used on many gas BBQs when placed in a smoker box, foil pouch or dedicated smoking accessory. Setup varies by model, so follow your BBQ manufacturer's instructions.

How much smoking wood should I use?

The right amount depends on cook time, wood form and how smoky you want the food. Start with the quantity suggested on the product page and adjust on later cooks to suit your taste and equipment.

Can smoking dust be used for cold smoking?

Yes. Smoking dust is fine wood designed for cold smoking methods such as cheese, fish and other delicate foods. Use it with equipment intended for cold smoking and follow the product and manufacturer instructions.

Smoking guides

  • How to use smoking chips

    Quick smoke for shorter cooks. Learn how to introduce smoking chips to your BBQ or smoker and control the amount of smoke. Follow your equipment manufacturer’s instructions for placement and quantity.

  • How to use smoking chunks

    Ideal for longer cooks. Learn how to position smoking chunks for slower, longer-lasting wood smoke. Setup varies by cooker, so follow your manufacturer’s guidance.

  • How to cold smoke with smoking dust

    A simple introduction to using fine smoking dust with suitable cold-smoking equipment for foods such as cheese and fish. Use only with equipment intended for cold smoking and follow the product and manufacturer instructions.

  • Matching smoking wood to food

    Use flavour profile and smoke intensity to choose the right wood for meat, fish, poultry and vegetables. See the Find Your Perfect Smoke chart above to compare options before you choose a flavour.

The Stove Wizard BBQ rub recipes

Simple rubs made for smoke, fire and proper BBQ flavour.

  • The Stove Wizard Sweet & Smoky Pork Rub Best with: Apple, Cherry or Peach For: Pulled pork, pork ribs, pork shoulder

    Ingredients

    • 4 tbsp soft brown sugar
    • 2 tbsp smoked paprika
    • 1 tbsp sea salt
    • 2 tsp black pepper
    • 2 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp mustard powder
    • 1/2 tsp cayenne pepper

    Coat the pork generously before cooking. The sweeter fruit woods complement this rub particularly well.

  • The Stove Wizard Texas-Style Beef Rub Best with: Oak or Hickory For: Brisket, beef ribs, steaks

    Ingredients

    • 3 tbsp coarse black pepper
    • 2 tbsp coarse sea salt
    • 1 tbsp garlic granules
    • 2 tsp onion powder
    • 1 tsp smoked paprika
    • 1 tsp mustard powder

    A bold, pepper-forward rub designed to let the beef and strong wood smoke remain the main flavours.

  • The Stove Wizard Mediterranean Chicken Rub Best with: Olive, Citrus or Naranjo For: Chicken, turkey, grilled vegetables

    Ingredients

    • 2 tbsp dried oregano
    • 1 tbsp smoked paprika
    • 2 tsp garlic granules
    • 2 tsp sea salt
    • 1 tsp black pepper
    • 1 tsp dried thyme
    • 1 tsp ground cumin
    • 1/2 tsp dried rosemary

    Herby and savoury with Mediterranean flavours that pair especially well with our Andalusian smoking woods.