Post oak is a hardwood with medium smoke: stronger than apple or cherry, lighter than hickory. It's the wood behind Central Texas brisket, and it's good with every meat.

Chips catch fast and smoke hard for a short time. Use them in a gas grill smoker box or a foil pouch, in an electric smoker, or scattered over hot charcoal for a quick hit of smoke. Soaking is optional; dry chips start smoking sooner.

B&B chips, all natural, in a 180 cu in bag.

For longer cooks: B&B Post Oak Wood Chunks. Also try: B&B Hickory Wood Chips.