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Weber Apple Wood Chips are designed for BBQ enthusiasts seeking to infuse a subtle, sweet apple flavour into their grilled dishes. Suitable for both beginners and experienced grillers, these chips excel at adding complexity to fish, poultry, and vegetables. Their easy use and versatility make them a staple for outdoor cooking, though they are less suited for those seeking bold, intense smoke flavours.
Produces a mild smoke flavour; not ideal for those wanting strong, robust smoky profiles.
8/10 - Suitable for a wide range of foods, but best for mild smoke applications.
7/10 - Natural wood chips maintain quality but are single-use per grilling session.
9/10 - Designed specifically for outdoor grilling environments.
Easy - No residue; simply dispose of used chips after grilling.
A: Apple wood gives a mild, slightly sweet smoke rather than a heavy, earthy flavour. It suits pork, poultry, seafood and vegetables particularly well, and is usually gentler than hickory or mesquite for longer cooks.
A: They are best for shorter to medium smoking sessions because wood chips burn faster than larger chunks. For low-and-slow barbecuing, they work well when added in small batches, but will need topping up more often than smoking chunks.
A: Yes, they can be used with both gas and charcoal barbecues when the barbecue supports smoking with wood chips. On gas models they are typically used in a smoker box, while on charcoal they can be scattered over lit coals in small amounts.
A: No, soaking is not essential for these chips and many barbecue cooks use them dry for a cleaner smoke. Soaked chips can smoulder a little longer, but they also create steam first, which can delay smoke flavour at the start of the cook.
A: A small handful to about 1 cup is a typical starting amount, depending on barbecue size and cooking time. Apple wood is mild, so it is easier to add more during the cook than to correct food that has been over-smoked with repeated heavy loads.
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