Wood Chunks (2kg)


What are Chunks and when to use them:

Chunks are approximately fist-sized pieces of woods that provide a long lasting smoke for your cook. They typically burn for much longer than chips; you can expect several hours of smoker in a traditional smoker and at least an hour in a grill or pit.

Please note, that due to their size, wood chunks are not suitable for use in the Masterbuilt Electric Smoker.


Remember, smoking woods are used to flavour you meats, not just to cook them. To prolong your smoke, it is recommend that you soak wood chunks prior to use. While we love cider, you can soak them in practically anything from water to whiskey to honey to wine... Don't be afraid to experiment!

Flavour Guide:

Alder - a mild, slightly sweet smoke, an ideal all rounder for all meats, fish, poultry, cheeses and chocolate.

Apple - a strong, sweet and fruity smoke best suited to beef, ham, ribs and poultry. Excellent when mixed with Hickory!

Cherry - best for poultry and pork, a very fruity and sweet smoke with subtle intensity. Our favourite with Ribs...

Coffee Soaked Tassie Oak - Tassie Oak soaked in Coffee to give a delicate smoke fantastic for cold smoking chocolate and cheese, and for hot smokes with sweeter meats.

Hickory - strong and sweet, a 'classic' smokey taste. Another all-rounder suitable for almost all cooks.

Jam - ideal for smoking in a weber or hooded bbq. Mild slightly spicy smoke, that burns well at slightly higher temperatures with proper soaking.

Maple - mild smoke, somewhat sweet. Excellent with ham and vegetables.

Mesquite - very strong and intense spicy smoke flavour. Best with game meats, beef and poultry. Fantastic for Jerky making!

Mountain Ash - a mild all-rounder with a mellowness that really allows for the underlying flavours of your meat,veggies and marinade to shine.

Oak - a strong smoke on it's own, but fantastic when blended with sweet woods. Recommend for brisket, beef and venison.

Peach - very mild, sweet smoke. Best suited for poultry and pork.

Pecan - Aussie native, very similar characteristic to Hickory.

Redgum - very strong,hearty smoke that is dense and spicy. Best suited for red meats like lamb and beef.

Sheoak - native to Australia, producing a mellow smoke flavour, fantastic with seafood in particular, and poultry.

Tassie Oak - another native, tassie oak takes to pre-soaking very well so is popular for people looking to experiment with their own flavour twists. Best for poultry and fish.

Wine Soaked Tassie Oak - creates an amazing aroma while smoking!  Better for dark meats and game.

Product Reviews

See All 5 Customer’s Reviews Write a Review
  • SImple and neat

    Posted by Sam on 2nd Aug 2019


    Purchased the hickory, cherry and mesquite wood chunks, very neat and clean chunks, bag is also nice with re-seal-able top and also info on back as to what meat goes with what wood etc. overall happy with the flavour and product, will buy again. cheers

  • Much Better Than Chips

    Posted by Will on 29th Jun 2018


    I'd highly recommend these chunks to anyone looking to improve their cooks. I used 3 chunks over a 12 hour smoke and they were great. Much better than just using chips. Would highly recommend.

  • Good product, great pricing and quick delivery

    Posted by Paul on 3rd Mar 2018


    I ordered 2kg of both Cherry and Peach chunks. Beautiful products with the only downside of still having bark attached. Shipping was quick. Excellent price and great variety. I will be ordering again in the future!

See All 5 Customer’s Reviews