Apple Wood Chips & Chunks

APPLE WOOD CHIPS & CHUNKS

Mild, sweet & fruity smoke – subtle apple tang.

Best for:

Chicken, turkey, pork ribs/shoulder/ham, fish, seafood, vegetables, cheese.

Suitable BBQs:

• Chips: Gas BBQs (with smoker box), Weber kettle, electric smokers.
• Chunks: Offset smokers, charcoal BBQs, Kamado grills, pellet smokers.

How to Use:

• Chips: Soak 15–30 mins, drain, add to smoker box or foil pouch. Perfect for 30–60 min cooks.
• Chunks: Add 2–3 chunks directly to coals or firebox for 2–6 hour smokes.

Recommended Mixes:

Apple + Hickory, Apple + Peach, Apple + Pecan.

General Guide – Wood Chips vs Chunks

Wood Chips (1kg packs)

• Burn faster → perfect for quick smoking sessions (20–90 minutes).
• Ideal for gas BBQs, kettle charcoal grills, electric smokers, and short grill sessions.
• How to use: Soak in water for 15–30 minutes, drain well, then place in a smoker box, aluminium foil pouch (poke holes), or directly on hot coals. Use 2–3 handfuls (60–85g) per session.

Wood Chunks (2kg packs)

• Burn slower → excellent for long, low-and-slow cooks (2–8+ hours).
• Ideal for offset smokers, charcoal BBQs, Kamado-style , pellet grills, and Weber-style kettle grills.
• How to use: No soaking required. Place 2–4 chunks on hot coals or in the firebox. Add more as needed for extended cooks.

Pro Tips for All Flavours

• Aim for thin blue smoke (not thick white smoke) for best flavour.
• Start with less wood – you can always add more.
• Great for Australian favourites: brisket, ribs, pulled pork, chicken, fish, sausages, and veggies.
• Store in a cool, dry place to maintain quality.