Macadamia Wood Chips & Chunks

Macadamia Flavoured Wood Chips & Chunks

Subtle, nutty & sweet smoke with a gentle, buttery aroma – one of the mildest nut woods available. Macadamia delivers a clean, nuanced flavour that enhances without overpowering, making it a versatile and uniquely Australian choice for BBQ smoking.

Best for:

• Pork (ribs, shoulder, pulled pork, chops, ham)
• Poultry (chicken, turkey)
• Beef (steaks, roasts, brisket – especially lighter cuts)
• Fish & seafood (including marlin or salmon), game meats (wild pig), vegetables, cheese, and nuts. Excellent all-rounder for everyday BBQ and great with stronger meats like lamb or beef when you want subtle enhancement.

Smoke profile: Very mild, sweet and nutty with smooth, subtle depth. Burns clean and consistent – less intense than pecan or hickory.

Suitable BBQs:

• Chips: Gas BBQs, Weber kettle grills, electric smokers – ideal for quick 20–90 minute sessions.
• Chunks: Offset smokers, charcoal BBQs, Kamado-style (Big Green Egg, Kamado Joe), pellet grills – perfect for 2–6+ hour low-and-slow cooks.

How to Use:

• Chips: Soak in water for 15–30 minutes, drain well, then place in a smoker box, aluminium foil pouch (with holes poked), or directly on hot coals. Use 2–3 handfuls per session.
• Chunks: No soaking required. Add 2–4 chunks to hot coals or the firebox. Add more as needed during longer smokes.

Recommended Mixes: Macadamia + Apple (sweet nutty balance), Macadamia + Hickory (adds depth to the mild smoke), Macadamia + Pecan (double-nut richness), Macadamia + Peach or Plum (fruit & nut harmony).

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.