Wood Chips

Big Green Egg wood smoking chips add a variety of delicious flavors to foods cooked over the coals. Each type of wood will impart a different flavor to meats or other foods, resulting in an endless variety of new flavor combinations.

Apple wood provides a very mild smoke with a subtle sweet, fruity flavor. This wood is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood.
Cherry chips are very mild with a slight fruity flavoring and pairs well with game birds and almost any meat including beef tenderloin, pork, poultry, and lamb.
Hickory chips enhance any red meat such as brisket or pork shoulder, as well as turkey and chicken.
Oak wood is assertive but pleasant with a smooth mellow smoke, and is great for all types of meats, especially beef. Oak smoking wood is perfect for briskets.
Pecan wood adds a rich, mellow flavor to chicken and fish, and gives poultry a golden brown skin that enhances any holiday feast.