WoodLot Location:


5441 Virginia Beach Blvd.
Virginia Beach, VA 23462
(757) 773-1740


Business Hours:

Open: Friday & Saturday
10am - 5pm


*This is an outdoor facility, weather permitting
* Please call if you have a special need.  

Weight of bag and split logs varies by wood type.

Availability as of 5/1/2017

Just in:


APPLE

Wood Descriptions and Recommendations

East Coast Smokinwood

Virginia Beach, Virginia

Shipping

Chunks and Split Logs

-Bags of Chunks $20ea, can fit 2 bags per box

-Split Logs $40

-Weights avg 50-60lbs

Call for shipping costs.

Chunks

1 cu ft Bag, Baseball size 

-Nut and Fruit Woods $20

-Half size bags available Ala Cart $10

Quantities & Prices

Notes and Advice from Experience

Apple

Apple has a light, fruity, sweet aroma.  Recommended for use on whole hogs, ribs, butts, shoulders, fish and chicken.


Cherry

Strong for a fruit wood, sweet and very fragrant smoke however, not overbearing. Incredible smoke and flavor.  Recommended for use on turkey, ham, pork shoulders and pork butts.  Excellent when combined with white oak.


Grape

Tart, rich and fruity.  If you like wine barrel chunks, you will like grape wood. Recommended for use on poultry and sea food.


Pear

Light-sweet smoke.  Recommended for use on ribs, butts, shoulders, chicken and fish.


Persimmon

Sweet and tart smoke and flavor.  Recommended for use on brisket, butts, shoulders and ribs.


Hickory

The age old classic robust smoke and flavor.  Recommended for use on whole hogs, pork shoulders, pork butts, briskets and use in moderation on chicken, turkey, steaks, lamb, burgers, hot dogs and sausage.


Black Walnut

Medium, dark roast, not too strong yet not light in smoke and flavor.  Walnut is growing in popularity among East Coast SmokinWood customers.  Recommended for use on any land animal that has ever existed, my personal favorite!


Pecan

Strong smoke and flavor, somewhat nutty smell.  Recommended for use on whole hogs, pork shoulders, pork butts, briskets and use in moderation on chicken, turkey, steaks, lamb, burgers, hot dogs and sausage.


Maple

Maple has a mild flavor.  Some say it has a slightly sweet flavor because sugar maple, black maple, red maple, and silver maple are commonly used in the production of maple syrup.  You'll have to judge for yourself.  Maple goes especially well with pork and poultry.


Mulberry

Sweet and light in smoke and flavor.  Very similar to Apple or Pear.  Recommended for use on poultry and sea food.


White Oak

Earthy, woodsy smoke and somewhat sweet flavor.  Very popular among brisket smokers.  Popular for use in combination with other woods such as Apple, Cherry and Black Walnut.  Whiskey and wine barrels are made of White Oak.


Red Oak

Goes with just about any BBQ meat.  It has a medium smoky flavor that is stronger than Apple and Cherry, but lighter then Hickory.  As a result, it mixes well with Apple, Cherry, Hickory and Black Walnut.


Honey Locust


Light smoke, sweet in flavor.  Smoke smells similar to Cherry, but flavor is a little lighter than Pecan.  Recommended on turkey, chicken and pork.



APPLE

OUT OF STOCK


GRAPE

OUT OF STOCK


CHERRY

Bag/Wheelbarrow/Drum

PEAR

Bag/Wheelbarrow/Drum


MULBERRY

Bag/Wheelbarrow/Drum & 1/4 Cords


PERSIMMON

Bag


MAPLE

Bag/Wheelbarrow/Drum & 1/4 Cords


HICKORY

OUT OF STOCK


WALNUT

OUT OF STOCK


PLUM

Bag Only


PECAN

Bag/Wheelbarrow/Drum


WHITE OAK

Bag/Wheelbarrow/Drum & 1/4 Cords


RED OAK

Bag/Wheelbarrow/Drum & 1/4 Cord


HONEY LOCUST

OUT OF STOCK


Drums

55 gal./8 cu ft, Baseball size 

-Nut and Fruit Woods $100

-Apple, Peach, Grape N/A

-$10 deposit for drum

We are often asked how one should use smokin' wood.  To keep it simple, we tell folks to remember one thing..."charcoal for heat and wood for smoke."  We suggest getting your smoker/grill  up to temperature with charcoal (or hardwood like oak) and then adding the smokin' wood as necessary for desired smoke output and flavor.  


To get a little more complex, everyone has a different method, style and philosophy when it comes to burning different types of charcoal and/or wood.

Keep these tips in mind:


Charcoal: Standard charcoal bought from the store or all wood charcoal.  An all wood charcoal eliminates any additives that you will often find in the standard charcoal bought from the store.  


Charcoal & Wood: "Charcoal for the heat and wood for the smoke"  The idea is to ration the wood, make the most of your money.  Setup a nice hot charcoal base to sustain your preferred temperature and add charcoal and wood as necessary.


Wood Only: Understand that some woods are denser than others, referred to as a hard wood, and emit a higher BTU (heat).  You will burn a lot more wood using a soft wood to sustain a decent temperature than you will buring a hard wood.  Also be aware that most of the hard woods have a stronger smoke flavor and could potentially turn a good dinner into a bitter mess.


How much smoke & for how long?:  We believe that the answer to this is based solely upon what you have a taste for and what you are smokin' also what type of wood you are using.  Do you have a taste for heavy smoke flavor or not?  Some meats we will smoke for their entire cook time and other for less.  There are plenty of discussions to be had over how much smoke a particular piece of meat will actually absorb.


EXPERIMENT!!: The combinations of woods, meats, rubs, sauces and methods are endless!  Keep at it and eventually you will become the go-to pit master among your friends.


Gas Grill? : A disposable aluminum cooking tray with a few hot pieces of charcoal along with a few chunks of smokin' wood set inside the gas grill will add that authentic BBQ smoke flavor that often times the gas grill lacks.  The disposable trays come in various sizes, we would recommend an aluminum meat loaf tray, but be creative and see if you have any type of tray laying around the house that can be used.




Wheelbarrow

6 cu ft Split logs $25