Alder wood produces a neutral, balanced smoke that has long been a sportsman's favorite for smoking salmon, trout, seafood and really any type of other meats. Because of the neutral characteristics...
Apple wood produces a mildly sweet smoke that is ideal for any cut of meat, including pork, beef and poultry. Its sweet flavor can also be used to enhance the flavor of nearly any food and has grow...
The original Smokehouse® Blend brings a hearty country smoke with compliments of sweetness to offer a smoke flavor that works great with everything. Our signature blend of Hickory, Oak or Alder, Ma...
Cherry wood, like apple, is fantastic with nearly any cut of meat and provides a nice sweet smoke flavor. Many competition BBQ chefs use cherry to achieve a dense smoke ring. So why wait? Fire up y...
Hickory wood is a perennial favorite of elite BBQ cookers from Missouri to Texas and all through the South. Hickory is famous for smoking pulled pork, hams, bacon and ribs. If you want classic smok...
Mesquite wood generates a very pronounced flavor. It is the most pungent of wood species with its clean, sharp, tangy flavor that really develops on meat, fish, and poultry. The good ol' boys of Te...
Get the sportsman's favorite with alder wood. Alder wood produces a neutral, balanced smoke that is perfect for smoking salmon, trout, seafood and really any type of other meats. Because of the neu...
Go BIGGER and CHUNKIER with Apple Wood Chunks and get that mildly sweet smoke that apple wood is famous for. Apple wood is ideal for any cut of meat, including pork, beef and poultry. Its sweet fla...
The original Smokehouse® Blend brings a hearty country smoke with compliments of sweetness to offer a smoke flavor that works great with everything. Our signature blend of Hickory, Oak or Alder, Ma...
Cherry wood, like apple, is fantastic with nearly any cut of meat and provides a nice sweet smoke flavor. Many competition BBQ chefs use cherry to achieve a dense smoke ring. So why wait? Fire up y...
Get your Hickory Wood Chunks and join the elite BBQ cookers from Missouri to Texas and all through the South. Hickory is famous for smoking pulled pork, hams, bacon and ribs. If you want classic sm...
Get a pronounced smoke flavor with Mesquite Wood Chunks. Mesquite is the most pungent of wood species with its clean, sharp, tangy flavor that really develops on meat, fish, and poultry. The good o...
100% Pacific Northwest Alder BBQ Pellets add a neutral, balance wood flavor to fish and meats. For over a century, Native Americans have used alder when cooking or smoking salmon and it continues t...
Our Apple BBQ Pellets use 100% apple wood blended with Pacific Northwest alder base wood to get a consistently mild, sweet smoke that apple wood is famous for. Apple wood BBQ pellets are ideal for ...
The original Smokehouse® Blend brings a hearty country smoke with compliments of sweetness to offer a smoke flavor that works great with everything. Our signature blend of Hickory, Oak or Alder, Ma...
Our Cherry BBQ Pellets are made with 100% cherry wood blended with Pacific Northwest alder base wood. Cherry wood, like apple, is fantastic with nearly any cut of meat and provides a nice sweet smo...
A perennial favorite of elite BBQ cookers from Missouri to Texas and all through the South, Hickory is famous for smoking pulled pork, hams, bacon and ribs. If you want classic smoke flavor that’s ...
A hearty blend of Texas Mesquite and Northwest Alder for a tangy “Old West” taste. Mesquite adds a smoky campfire taste to beef, pork, and chicken.
Get a pronounced smoky flavor every time you cook...
From our customers
Testimonials
PERFERCT FOR SALMON
I use a combination of Apple and Alder (a traditional combination in the northwest) to smoke salmon, and other fish. The wood chips from Smokehouse work perfectly for me. These are pure wood chips, at the just right size to create quality smoke without any of the trace flavors and aromas from the binders found in pellets. They are neither sawdust nor chunks, which don't work satisfactorily in many applications, but perfectly sized to work in both my BBQ, and in my slow and regular smokers. Excellent product.
Dan W.
USE THESE APPLE CHUNKS ON NEARLY ALL OUR RECIPES
As a bbq restaurant our smoke flavor is critical to our business. These apple chunks do the trick and keeps our customers coming back time and time again!
Jeremy P.
GREAT WITH ANY
Description of blend is confusing. Do you get oak or alder with the hickory, maple and cherry? Would like to know which wood I'm smoking with to determine difference in flavor. Otherwise, excellent for use in my electric Charbroil Digital Smoker. Compliments any meat, poultry or even fish. Nice flavor and subtle sweetness.
Mark A.
GREAT FLAVOR ADDITION TO CHICKEN
Excellent addition of (subtle) smoke flavor to a whole chicken. Brine overnight, rinse/pat dry, then smoke 3-4 hours, a pan of apple chips every 70-80 minutes, then wrap with foil and finish in the oven!
Glenn R.
CHIPS ARE BETTER THAN PELLETS
I used alder pellets to smoke salmon in my Big Chief smoker and it was too much. I bought the alder chips from Smokehouse and smoked a bunch of rainbow trout and the family said they were perfect. Buying all my smoker chips from Smokehouse from now on to get perfect results!
Roger A.
WOOD CHIPS BLEND
The chips are much coarser than the chips I have purchased from smokehouse in the past. The chips do not burn properly and give off smoke, they just sit in the pan and turn black. I had to put the chips in a blender, dry, and chop them into a finer consistency. An extra, time consuming step, but it made the little chief work as good as it has for the past 35 years.
Smokehouse began as a brand making wood chips exclusively for smoking fish caught in the Pacific Northwest Rivers. The small, matchstick-sized chip, or “fine-chip”, is ideal for maximizing surface area for lower-temperature burn to produce consistent smoke without baking the fish. Our chunks are closer to what you would see other brands describe as “chips”. But old traditions are hard to change, and so we’ve kept our original naming conventions.
Smokehouse sources much of the wood for its products in the Pacific Northwest. Much of it is diverted from mills that would otherwise dispose of the high-quality offcuts. For more regional woods like Hickory and Mesquite, we source those through sustainable foresters operating in the American Southwest.
The Prop 65 Warning refers to wood dust and wood smoke in the pellets, chips, and chunks which, when inhaled in excess, have been proven to cause cancer. Smokehouse is dedicated to never using anything other than pure hardwoods in our pellets, chips, and chunks. No artificial flavors or preservatives are ever added to our line of products.
