Hickory Wood Chips & Chunks

Bold, bacon-like, hearty smoke.

Best for: Beef brisket/steak, pork ribs/pulled pork, sausages, game meats, strong cheeses.

Suitable BBQs:

• Chips: Gas BBQs, kettle grills (short strong smoke).
• Chunks: Offset smokers, charcoal BBQs, Kamado – ideal for long cooks.

How to Use:

• Chips: Soak well and use sparingly in a smoker box (strong flavour).
• Chunks: 2–4 chunks on coals for sustained rich smoke.

Recommended Mixes: Hickory + Apple, Hickory + Pecan, Hickory + Peach.

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.