Burn characteristics
Wood chips are small pieces of wood that ignite quickly and burn hot but for a relatively short duration. They produce a burst of smoke rather than a long, steady output, making them ideal for adding quick smoke flavour rather than sustained heat. Due to their size, wood chips tend to burn faster and create more ash than larger wood chunks, so they require frequent replenishing during cooking. When used in a grill, they can flare up if not managed carefully, so soaking them in water before use is common practice to slow their combustion and extend smoke production.
Storage
Store wood chips in a cool, dry place away from direct sunlight and moisture to maintain their quality and prevent mould growth. Keep them in an airtight container or sealed bag to avoid exposure to humidity, which can cause them to become damp and difficult to ignite. Proper storage ensures the chips remain dry and ready to produce clean smoke when needed.
Safety notes
Handle wood chips with care as they can ignite quickly and produce flare-ups, especially when dry. Always soak them in water for at least 30 minutes before use to reduce the risk of sudden flames. When adding chips to a hot grill or smoker, use tongs or a fireproof tool to avoid burns. Ensure proper ventilation to avoid smoke buildup and never leave the grill unattended while smoking with wood chips.