Burn characteristics
Wood chunks burn steadily and predictably when placed directly on hot coals. They smoulder slowly, producing a consistent stream of smoke that can last anywhere from 30 to 90 minutes depending on the size of the chunk and airflow. Compared to wood chips, chunks are less volatile and offer greater control over smoke intensity, making them ideal for maintaining a steady smoke without flare-ups. Ash production is moderate and manageable, allowing for longer cooking sessions without frequent cleaning. In the grill, wood chunks behave as a reliable fuel source that complements charcoal or lumpwood, providing a stable heat source with added smoke flavour.
Storage
Wood chunks should be stored in a cool, dry place away from moisture to prevent mould and decay. Keeping them off the ground and covered with a breathable material such as a tarp or canvas helps maintain dryness while allowing airflow. Avoid storing wood chunks in sealed plastic bags or containers as this can trap moisture and degrade the fuel quality. Properly stored wood chunks can last for several seasons, ensuring they remain ready to use whenever you need consistent smoke and heat.
Safety notes
When handling wood chunks, ensure they are fully extinguished before disposal to prevent accidental fires. Store them away from open flames, heat sources, and combustible materials. Always use fireproof gloves or tools when placing chunks on hot coals to avoid burns. During cooking, monitor the fire closely as smouldering chunks can produce unexpected flare-ups if airflow changes suddenly. Keep a fire extinguisher or water source nearby as a precaution when working with any open fire or hot fuel.