You Go, Grill!

Make the Most of Your Pappy Bourbon Barrel Smoking Chunks

Here at Pappy & Company, we’re firm believers that any season is grilling season. And when we barbecue, we do it right. Having spent years as a barrel holding Pappy Van Winkle bourbon, our Bourbon Barrel Stave Smoking Chunks will enhance your food with our signature Pappy flavor and sweet oak smoke. Oak is the most versatile and popular smoking wood. When used in a grill or smoker, these quality oak chunks create a sophisticated cocktail of smoky flavor for mouth-watering steaks, burgers, poultry, fish and veggies.

As always, safety comes first. Please follow all manufacturers' instructions and safety guidelines when using a grill or smoker. Just like when you’re sipping Pappy bourbon responsibly, we urge you to barbecue responsibly as well.

Your Barbecue Buddies

Bourbon-barrel Wood Smoking Chunks Bourbon Barrel Aged Hot Sauce Old Rip Van Winkle Leather Can Hugger Stainless Steel Insulated Rocks Glass

Pappy Bourbon Barrel
Smoking Chunks
(Sorry; Currently Out of Stock)

Bourbon Barrel-aged 
Pepper Sauce
Kick Up the Flavor
Old Rip Van Winkle Leather
Can Cooler
Grill in Style
Stainless Steel Insulated
Rocks Glass
Sip While You Smoke

Try These Pappy Smoking Chunks Recipe Ideas

  • Barrel Smoked Chicken With Lemon and Mint Recipe
  • Reverse Seared Pork Chops and Steaks
  • Bourbon Cured Smoked Salmon With Bourbon Maple-Soy Glaze

What Grilling Experts Are Saying

“Pappy Van Winkle Barrel Staves are a great addition to any BBQ enthusiasts arsenal. They are made from oak, which is a great hardwood, perfect for the smoked arts."

“The first thing that hits you when you pop them on the fire is that amazing smell of the bourbon igniting. My mouth started watering, and my mind drifted to pouring some bourbon.”

“The chunks also would be great for finishing things, such after adding sauce to a rack of ribs or chicken wings to help get that caramelization and some added smoky flavor through the sauce.”

“They would work great in adding flavor to grilled veggies too, which need high heat and a quick burst of flavor. I used it on onion, asparagus and peppers, but I’d still like to try them on avocado and maybe some fruit – particularly peaches and pineapple.”

“The smell is intoxicating, and it’s the first thing people are going to notice when they use it. You taste the difference.”