NOMAD Smoking Wood

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$20
$20
$20

Kiln-dried hardwood mini-splits, now available in three wood types.

  • Perfectly sized for NOMAD cookbox
  • Adds classic Texas BBQ flavor
  • Uniform size for predictable results
  • 100% all-natural & sustainably harvested

Dimensions + Details
Wood type: Oak

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  • Ships Fast with Fedex

  • Ships From Texas

  • Limited Lifetime Warranty

  • International Shipping

NOMAD Smoking Wood

$20
$20
$20

NOMAD Smoking Wood

$20
$20
$20

  • Add classic Texas Flavor on-the-go

    Smooth smoke & long burn time

    Bring the smoke show on the road. Smoking Wood adds classic Texas flavor to any protein or veggie. Oak, Pecan and Mesquite are the most popular woods for smoking and grilling, and each has it's own flavor.

    Oak is a bold and smoke, bringing loads of unmistakable flavor to any dish.

    Pecan is mild with a sweet, rich and nutty flavor. Perfect for poultry and seafood, but many pitmasters use it for beef, pork, etc because of it's balanced profile.

    Mesquite is bold and earthy with a hint of sweetness. The strongest of the cooking woods, mesquite is best for dark meats that can stand up to its intensity.

  • long-burning hardwood splits

    Long lasting

    A little goes a long way. Use just 2-3 splits to add an incredible smokey flavor to your food.

  • Kiln-dried for balanced results

    Dimensional Efficiency

    Kiln drying removes impurities from the wood and ensures perfect moisture content for balanced burning and consistent results every time.

  • Perfectly sized for the NOMAD cookbox

    uniformly sized for NOMAD

    Consistent size means predictable results. Our mini splits work great in any cooker, but were designed to pair perfectly with Nomad.

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Let’s go under the hood

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Measurements & Specs

  • Dimensions

    Average length: 5 in

    (Average length: 12.7 CM)

  • Weight

    2.5 oz

    (each piece)

  • Duration

    1-2 hours of burn time

Description

Dial in your low & slow smokeshow! Add some smoky wood-fired flavor to finish your favorite foods. NOMAD Smoking Wood adds a classic Texas-style flavor profile to beef, chicken, fish, pizza, pork or veggies...

Uniform hardwood splits are consistently cut for predictable results. Sustainably harvested and then kiln-dried for balanced moisture, smooth smoke, and long burn times.

Specs

  • 100% all-natural, kiln-dried wood
  • Infuses proteins, pizzas, and veggies with authentic wood-fired flavor
  • Long-burning hardwood splits
  • Sustainably harvested by salvage cutting dead-standing white Canyon Oak & Pecan trees
  • Hecho a mano en las Altas Sierras del norte de México
  • 300 cu. in.
  • Each piece approx. 5" x 1"

Classic Texas Flavor

Add wood-fired flavor to finish your favorite foods

100% All-Natural

All-natural solid hardwood splits

Kiln Dried & Cured

Balanced moisture, smooth smoke & long burning

Sustainably Harvested

Made from salvage cut dead-standing white Canyon Oak trees

Oak wood flavor

High altitude oak trees from the Sierras Madres

Uniformed & Predictable

Hardwood splits are consistently cut for predictable results
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How do they work?

Smoking Wood can be used to supplement charcoal or as a primary heat source. To add smokey flavor, simply place 1-2 pieces on top of ignited charcoal to roll clean smoke.

What types of food is this made for?

Oak makes a bold smoke that's adds a heavier flavor profile to beef, pork, chicken and veggies

Pecan is mild with a sweet, rich and nutty flavor. Perfect for poultry and seafood, but many pitmasters use it for beef, pork, etc because of it's balanced profile

Overall rating: 4.9210525 / 5 from 76 reviews.

AI Generated Review Summary

NOMAD Smoking Wood offers a classic Texas-style flavor profile, appreciated for its excellent quality and consistency. Customers praise the great smoke produced, enhancing the taste of various foods. The sustainably harvested and kiln-dried wood ensures balanced moisture, smooth smoke, and long burn times.

Summary topics

  • Convenience and Value: 22%
  • Quality and Flavor: 10%
  • Wood Quality and Consistency: 20%
  • Smoke Quality: 15%
  • Flavor Profile: 33%

Review topics: [].

Review highlights

  • "Great value and great quality, they all burned clean and produced great smokey flavor." — Matthew C.
  • "“Great value , perfect size for the nomad , they all burned clean and produced great smokey flavor" — Juan b.
  • "Very good smoking wood, great size" — Leo H.

Reviews

Easy and Effective for any BBQ Level

"The oak smoking wood was super easy to use and added a good smoke flavor to my chicken thighs. I used 7 of the Nomad coal briskets then added 4 oak pieces. With all my vents open, I was able to keep ~275F and smoked 10 chicken thighs. I highly recommend but remember do not crowd the grill with coal or it will smother."

— Zachary T. (5/5)

The smoking woods hav been

"The smoking woods hav been great for me so far. Gives food an amazing flavor"

— Archemy O. (5/5)

Top notch just like all

"Top notch just like all NOMAD products!"

— Adam Q. (5/5)

Good size sticks

"Great smoking wood !! Got Oak and Pecan !!!"

— Gabriel B. (5/5)

Oak!

"Really good quality wood, smokes easily but chunks are a nice size to last a while. I’ve never used oak but it tasted great."

— Chris M. (5/5)

Great Product

"Great Product"

— Ryan M. (5/5)

Smoking wood

"Consistent good quality burn!"

— Sean W. (5/5)

NOMAD Smoking Wood (Oak) Purchase

"I recently used NOMAD Smoking Wood (Oak) to smoke an 8lb pork butt, using 8-9 pieces alongside their lump wood charcoal. The smoke stayed clean throughout the cook and delivered excellent flavor. The result was spot on, I’ll definitely be using it again on my next smoke."

— Maxwell S. (5/5)

Nomad Grill Smoking Wood

"You’d think getting wood for your grill would be easy. But having wood precut to the size of your Nomad grill makes the trip that much easier. The wood burned great and added a good amount of smoke to the meat."

— James R. (5/5)

Wood Smoking chips

"Love the variety of flavors for smoking! Appreciate your sending a replacement when one was out of stock and then, sending the one that was out of stock when you had back in stock."

— Melinda P. (5/5)

Q&A