Olive Wood Chips & Chunks

Olive Flavoured Wood Chips & Chunks

Light, aromatic & mildly fruity smoke with a refined, Mediterranean-style flavour. Olive wood produces a clean, elegant smoke that’s punchy enough for red meats yet gentle on delicate proteins – a favourite for adding sophisticated depth.

Best for:

• Red meats (beef, lamb, game)
• Pork (ribs, shoulder, chops)
• Poultry (chicken, turkey)
• Fish & seafood, Mediterranean-style dishes, vegetables, and pizza oven smoking. Versatile choice that preserves the natural taste of your meat while adding a unique aromatic twist.

Smoke profile: Light to medium intensity, aromatic with mild fruity/sweet notes and a clean finish. Not overpowering – great for balanced smoking.

Suitable BBQs:

• Chips: Gas BBQs, Weber kettle grills, electric smokers – excellent for shorter sessions or adding quick aromatic smoke.
• Chunks: Offset smokers, charcoal BBQs, Kamado grills, bullet smokers, pellet grills, and pizza ovens – ideal for mid-to-long cooks.

How to Use:

• Chips: Soak 15–30 minutes, drain, and add to a smoker box or foil pouch. Perfect for 30–90 minute sessions.
• Chunks: No soaking needed. Place 2–3 chunks on hot coals or in the firebox for sustained aromatic smoke.

Recommended Mixes: Olive + Hickory (bold Mediterranean twist), Olive + Apple or Peach (fruitier balance), Olive + Pecan (nutty depth), Olive + Macadamia (light Australian nut blend).

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.