Plum Wood Chips & Chunks

Mild, sweet & slightly tart fruit smoke with elegant, clean flavour – one of the gentlest fruit woods. Plum adds subtle sweetness and a beautiful colour to meats without overpowering delicate flavours.

Best for:

• Poultry (chicken, turkey, whole birds or cuts – excellent skin colour and moisture)
• Pork (ribs, shoulder, tenderloin, pulled pork, chops)
• Fish & seafood, beef (lighter cuts like tri-tip), vegetables, and light cheeses. Great choice for beginners, delicate meats, or when you want a refined fruity note.

Smoke profile: Very mild and sweet with light tart undertones – similar to apple or peach but with its own unique elegance. One of the cleanest burning fruit woods.

Suitable BBQs:

• Chips: Gas BBQs, Weber kettle, electric smokers – fantastic for short, light smoking sessions.
• Chunks: Offset smokers, charcoal BBQs, Kamado grills, pellet smokers – perfect for longer cooks on poultry and pork.

How to Use:

• Chips: Soak 15–30 minutes, drain well, and add to smoker box or foil pouch. Ideal for 30–90 minute sessions.
• Chunks: Place 2–3 chunks directly on hot coals or in the firebox. No soaking required.

Recommended Mixes: Plum + Apple or Plum + Peach (triple fruit sweetness), Plum + Pecan (sweet & nutty balance), Plum + Hickory (mild contrast to bold smoke).

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.