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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 your 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.