Chips: Their shape and size make them suitable for use with smoking boxes but also directly on the surface of the grill.
Plank: Allows for grilling whole pieces of meat directly on the grill. Soak the plank in water before grilling for a rich flavor and to extend its use.
Dust: Suitable for the cold smoking technique in hand smokers as well as in cold smoking chambers.
Chunks: Large pieces of wood suitable for grilling larger cuts of meat. They are placed directly on the surface of the grill.
