Anyone who has ever smoked a piece of fish or lamb over olive wood knows: the aroma is something special. Smoking with olive wood gives grilled food a mild, slightly spicy, and Mediterranean smoky flavor that is not as dominant as hickory or mesquite. In this guide, you will learn when to use smoking chips and when to use chunks, and how to smoke successfully on your grill.
Why use olive wood for smoking?
- Mild, Mediterranean aroma: ideal for anyone who likes smoky flavor but does not want to overpower the grilled food.
- Very dense wood: Olive wood smolders evenly and produces smoke for longer than many lighter woods.
- Versatile: suits fish, poultry, lamb, pork, vegetables, and even cheese.
Smoking chips or chunks – the difference
Smoking chips
Olive wood smoking chips are small wood chips. They produce smoke quickly and burn through relatively fast. This makes them particularly suitable for short smoking sessions of up to about an hour and for gas grills with a smoke box. If you want to smoke for longer, simply add more chips.
Chunks
Olive wood smoking chunks are fist-sized pieces of wood. They smolder slowly and provide a steady stream of smoke for a long time. Ideal for smokers, kettle grills, and charcoal grills, as well as for long cooking times such as pulled pork, spareribs, or a whole roast.
Which grilled food pairs well with olive wood?
- Fish and seafood: salmon, trout, sea bream, or shrimp – the mild aroma is a perfect match.
- Poultry: chicken legs, whole chicken, or turkey.
- Lamb: a classic Mediterranean combination.
- Pork: from spareribs to pork belly.
- Vegetables: bell peppers, eggplant, zucchini, tomatoes, or mushrooms.
- Cheese: with low heat (cold smoking), cheeses such as mozzarella or feta can acquire a delicate smoky note.
How to smoke on a gas grill
- Place the smoking chips in a smoke box or a perforated aluminum pouch.
- Place the box directly over a burner and heat the grill on high until smoke appears.
- Reduce the temperature and cook the food indirectly – i.e., not directly over the flame.
- Keep the lid closed so that the smoke stays in the grill. Add more chips if necessary.
How to smoke on a charcoal or kettle grill
- Place the charcoal for indirect grilling on one side and let it burn down to coals.
- Place one to three chunks directly on the coals.
- Place the food on the other, indirect side and close the lid.
- Adjust the vents so that the temperature remains stable – for low & slow cooking, approximately 110–130 °C.
The most common mistakes
- Too much smoke: Thick, white smoke makes the grilled food bitter. Good smoke is thin and bluish.
- Opening the lid constantly: Every time you open it, smoke and heat escape.
- Smoking directly over the heat: Smoking works best indirectly and at a low temperature.
- Soaking chips – yes or no? Soaked chips smolder a little more slowly, while dry chips produce clean smoke more quickly. Try out what works best for your grill.
Serving with style
After smoking, let the meat rest briefly and carve it on a rustic cutting board with a juice groove or an olive wood carving board – the groove catches the meat juices. With the long Big Daddy grill tongs, your hands stay away from the coals.
Frequently asked questions
How much smoking wood do I need?
For a short session, one to two handfuls of chips are usually enough. For low & slow cooking with chunks, two to four pieces are often sufficient – the meat absorbs most of the smoke in the first few hours.
Can I use olive wood chips in an electric grill?
Only if the manufacturer of your grill expressly permits it, e.g., with a smoke box designed for this purpose.
Is olive wood treated for smoking?
No, only natural, untreated wood may be used for smoking.
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