Wood for BBQ: Every Texas Hardwood in One Pallet

If you're serious about barbecue, you already know that different meats call for different woods and different cooks call for different split lengths. The B.Roy's BBQ Mixed 1/2 Cord Pallet solves both at once. You get all four core Texas BBQ woods (Post Oak, Hickory, Mesquite, and Pecan) in both 8-inch and 16-inch splits, so you have the right wood for the right meat and the right cook, from a weeknight meal on the grill to a full weekend smoker session.

This is the pallet built for pitmasters who cook the full menu and don't want to buy four separate species by the box. It's also our go-to for backyard cooks who want wood variety without committing to a full pallet of any one species. Restaurants running a wood-fired menu order it for the same reason: every species on hand, no gaps between deliveries.

What's in the B.Roy's BBQ Pallet

The pallet contains eight sections of high quality cooking wood, evenly split across our four Texas hardwoods:

• 10.6 cubic feet Post Oak, cut 16" long

• 5.3 cubic feet Post Oak, cut 8" long

• 10.6 cubic feet Hickory, cut 16" long

• 5.3 cubic feet Hickory, cut 8" long

• 10.6 cubic feet Mesquite, cut 16" long

• 5.3 cubic feet Mesquite, cut 8" long

• 10.6 cubic feet Pecan, cut 16" long

• 5.3 cubic feet Pecan, cut 8" long

A total of 63.6 cubic feet of BBQ wood, which is a true 1/2 cord.

8-Inch vs 16-Inch Splits: When to Use Each

The 8-inch splits are cut for smaller fireboxes, kettles, and any charcoal grill with limited room. They fit through the mouth of a kamado cooker and act like oversized wood chunks in a Weber Smokey Mountain. Use them on shorter cooks, or drop one or two into the coal bed of a charcoal grill for a burst of smoke flavor. They also work as wood chunks in a smoker box on a gas grill when you want real hardwood smoke on food that's still cooking on gas.

The 16-inch splits are cut for offset smokers, stick burners, and any long cook where you want steady burn time and a deep base of coals. They're the go-to for brisket, pork shoulder, and any 10-hour-plus smoker session. Longer splits give you longer burn time and fewer refuels through the night, and they let you fine-tune the fire by adjusting the bottom vent instead of constantly feeding wood.

Having both sizes in one pallet means you're never stuck cutting down splits or scavenging for smaller pieces mid-cook.

Match the Wood to the Meat

Each species in this pallet brings a different taste to the pit.

• Post Oak is the base wood of Texas barbecue. Mild, clean smoke that lets the meat lead. This wood is perfect for brisket and works with almost anything else you throw on. As a base wood, it's the type of wood most pitmasters build every cook around.

• Hickory wood is deeper and stronger, with a bacon-like edge. It's the classic pairing for pork ribs, pork shoulder, and any pork cook where you want the wood to stand up to the meat. It also holds its own on beef when you want more punch than post oak gives you and pairs well with a heavier BBQ sauce.

• Mesquite is the boldest of the four. It burns hot and fast with an unmistakable smoke that hits quick. It’s best used in smaller amounts or straight for grilling steaks and quick, hot cooks, not a wood to run a full 12-hour brisket on unless you're a grill master who knows exactly how to control it.

• Pecan is the crowd-pleaser. Sweet, nutty, and rich, it works on poultry, pork, and beef equally well as a smoking wood. This is a softer alternative to hickory when you want similar depth without the intensity. It’s great for a mixed cook where several meats are on the pit together.

For cooks that also want fruit woods on hand, our apple wood is available separately in our cooking wood collection and pairs especially well with pork and poultry.

Order Your B.Roy's BBQ Pallet from ButlerWood

We cut, age, and heat-treat every piece of this pallet in-house on our own Texas land. That's why the Post Oak in this pallet smokes the same as the Post Oak we send to restaurants by the truckload: no third-party sourcing, no batch-to-batch inconsistency, only quality wood we've handled ourselves from field to finished split.

Wood splits give you a longer burn, cleaner smoke, and a real charcoal bed for the low-and-slow cooking that gets you delicious food off the pit every time. Pellets and wood pellet grills have their place for hands-off convenience, but for real smoke flavor on brisket, ribs, or pork shoulder, splits and lump charcoal are what feed a real fire.

If you're running a barbecue restaurant or steakhouse and need consistent wood delivery, ask about our bulk order and truckload pricing. If you're a backyard cook stocking up for a long weekend, this pallet keeps you covered through peak barbecue and outdoor cooking season. 

Making pizza too? Our wood-fired oven splits are cut to size for pizza ovens.