Chips
- Require Soaking to Create Smoke
- Dried to a very low moisture content which removes all sugar
- If not soaked burn up very rapidly
- Imparts Small amount of Smoldering Smoke
- Burns at a rate of approximately 6 lbs per hour
How to Choose Your Smoking Wood
The smoking wood we offer is harvested, processed, packed, and stored indoors to preserve the moisture and cleanliness of your wood. We always ship in a box or breathable bag as our moisture content is ideal for smoking. If you are buying smoking wood or chips in a sealed bag, it is already dried out and has lost great flavor.
When prepping our wood for your smoker box, it’s important to never soak it. Did you ever notice when you soak chips, the water turns brown and you then dump that out? That was the natural sugar content in the wood, which holds your flavor. Soaking wood in water destroys the flavor profile. That is simple wood science.
Choosing a Wood Size
Keep in mind it is about the natural sugars preserved during processing the wood that affects the flavor you are imparting in your valuable meat, fish or seafood. These are wood science facts, not opinions. Burn times are based on being used in the Smoker/Cooker. Brands that suggest you soak their product in water did not cure them properly for cooking food.
Pellets
- Dried to a very low moisture content which removes all sugar
- Imparts Small amount of Wood Flavor
- Lacks flavor compared to wood chunks and mini-splits
- An inexpensive way to add flavor
- Burns at a rate of approximately 1 lb per hour
2" Chunks
- Does not require Soaking if you use DiamondKing
- We dry our wood to the optimal level to remove the water but preserve the sugar (your flavor)
- Substantially more flavor than pellets or chips
- Burns at a rate of about 1 pound per hour
5" Chunks
- Does not require Soaking if you use DiamondKing wood
- We dry our wood to the optimal level to remove the water but preserve the sugar (your flavor)
- Substantially more flavor than pellets or chips
- Burns at a rate of about 3/4 pound per hour
Burn times increase as the surface area increases. This is why chips burn faster than chunks and chunks burn faster than Mini-Splits. Seek the DiamondKing Difference!
Our Smoking Wood Flavors (Species)
ALMOND – This selection has a medium flavor that is great with all meats. It has a nutty and sweet profile similar to Pecan. It has won many awards, is a prized secret, and a must try!
APPLE – These chips have a mild flavor for white meat. You can taste the natural sweetness of Washington Red Apple trees. Don’t miss this one when seeking BBQ pellets.
APRICOT – When you are seeking wood for white meat, this one is great. It’s close in profile to award-winning Peach but a bit sweeter. Try Apricot and you will be back for more.
GRAPE – A heavenly wood with poultry, this little gem is from Chardonnay Wines canes. Please note that it is limited in supply.
HICKORY – This selection is great with all meats and is likely America’s favorite. Try it today with our wood chip smoker box.
WHITE OAK – Wonderful for beef with an awesome flavor profile, this wood is not as strong flavored as Mesquite.
ORANGE – When you want something fairly mild and great with all meats, try this selection. It as a nice fruity flavor, but is extremely hot!
MULBERRY – These chips have a mild flavor with a sweet, yet fruity, flavor. It’s also tangy with a hint of wild blackberry flavor. Try it with all meats.
PEACH – Choose this one for pork and poultry when you want a sweet and mild flavor. Peach is a favorite amongst many professional smokers
PEAR – Incredible. Enjoy a light, sweet, and woodsy flavor with your poultry, game birds, and pork with pear wood.
PECAN – An absolute can’t miss, this wood is dynamite for white meat. It has more flavor than fruit woods, but it is not as strong as hickory or mesquite.
PLUM – When cooking fish, plum wood is the best choice. Furthermore, you can use it with poultry and do a 75% plum and 25% pecan split for neighborhood pulled pork.
POST OAK -This mild flavor wood is fantastic on brisket as well as an ADDED wood on ribs.
RED OAK – Medium flavor Smoke Intensity and is very commonly used with BEEF.
SUGAR MAPLE – Sweet and Mild, this is a great smoke producer. Try it with pork and poultry.
SWEET CHERRY – Another of America’s favorite, this mild and fruity wood is great for beef, poultry, and salmon, but is bitter for swordfish.
WILD CHERRY – A touch of a sweet flavor that is similar in flavor as a combination of sweet cherry and plum. Will turn your meat into an amazing color of mahogany. A secret gem of mine for all meats!!
European Barrel Wood Products
Curating a rich, unique flavor profile.
These chips and chunks are from the real barrels that these liquors are aged in. The barrels are made from 100% white oak and are the staves from the barrels. The chips and chunks have the all-natural flavors of the white oak, along with the flavor of the product that was aged in the barrel – making an incredible combination. When looking to add a very distinctive flavor to your meat, fish, and seafood – you can always depend on DiamondKing.
- Whiskey Barrel
- Available in Chips, 1 1/2″ Chunks, and 2 1/2″ Chunks
- Sourced from Ireland and Scotland
- Brandy Barrel Chips
- Available in Chips, 1 1/2″ Chunks, and 2 1/2″ Chunks
- Sourced from France and Germany
- Red Wine Barrel and White Wine Barrel Chips
- Available in Chips, 1 1/2″ Chunks, and 2 1/2″ Chunks
- Sourced from France, Italy, and Spain
- Red Wine Barrel Chips – Complete Saturation
- Sourced from Spain
- Chips that have been inside the actual barrel for imparting a wood flavor to red wine, thus the chips have a red wine flavor.
- These chips are actually all red.
- Sourced from Spain
