Yes, absolutely! Mixing different types of wood chips is a great way to create your own unique BBQ flavour profile. For example, combining hickory (strong, smoky) with apple (sweet, mild) can balance boldness with a touch of sweetness. Just be sure to match your blend to the meat or veg you’re cooking—stronger woods for red meats, milder for poultry or fish. Experiment and find your signature smoke!

The best type of wood chips for BBQ smoking depends on the flavour you’re aiming to achieve and the meat you’re cooking. Here’s a quick guide: Hickory – Strong, smoky flavour. Great for pork, ribs, and red meats. Mesquite – Bold and earthy. Ideal for beef and robust game meats. Apple – Mild, sweet smoke. Perfect for pork, poultry, and even veggies. Cherry – Slightly sweet and fruity. Pairs well with chicken, turkey, and ham. Pecan – Subtle and nutty. Great with poultry and pork. Oak – Medium smoke strength. A versatile option for beef, lamb, and sausages. Mix and match wood chips to create your own flavour profile, and soak them before use for longer-lasting smoke.