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Made in Australia by Misty Gully
Wood Chunks.
Real Wood. Real Smoke.
7 Woods
2kg Bags
Fist-sized hardwood chunks for charcoal grills, kamados, and offset smokers. Drop them straight onto hot coals for sustained, sweet wood smoke across long cooks. Seven Australian-made wood profiles from gentle apple to bold mesquite. 2kg bags, $27.50 each.
Free Sydney metro delivery on orders over $200
Same-day pickup at Wetherill Park showroom
Pick Your Wood
Seven Wood Profiles. Seven Cooking Applications.
Each wood has a distinct smoke character and a meat it was made for. Match the wood to what you are cooking, or build a stash of two or three to cover most of your weekend cooks.
Apple
2kg BagSweet, gentle fruitwood smoke. The everyday wood for poultry and pork. Forgiving on long cooks, hard to overdo.
Best For
Chicken, pork shoulder, ribs, fish, turkey
Cherry
2kg BagSweet, slightly tart fruitwood. Gives meat a mahogany-red colour that competition cooks chase. Pairs well with apple for blended profiles.
Best For
Pork ribs, duck, lamb, ham, game birds
Maple
2kg BagSubtle, mildly sweet smoke. The North American classic for bacon, poultry, and cheese. Lighter than fruit woods, more delicate.
Best For
Bacon, poultry, ham, cheese, vegetables
Pecan
2kg BagRich, nutty Southern American smoke. Less aggressive than hickory but with similar depth. The versatile workhorse.
Best For
Pork shoulder, brisket, ribs, poultry, lamb
Hickory
2kg BagThe classic American BBQ wood. Strong, savoury, bacon-like smoke that defines Memphis and Kansas City styles. Easy to overdo.
Best For
Ribs, brisket, bacon, pork shoulder, beef
Oak
2kg BagHeavy, traditional BBQ smoke with a clean burn. The Texas brisket wood. Strong but balanced, less sweet than fruit woods.
Best For
Brisket, beef ribs, large cuts, lamb shoulder
Mesquite
2kg BagThe strongest wood in the range. Earthy, intense, slightly sweet. The Texas hill country brisket wood, ideal for beef and dark game.
Best For
Beef brisket, dark game, lamb, steaks
Filters
How to Use Wood Chunks
Drop on Coals. Let Them Smoulder.
Chunks are sized for charcoal grills, kamados, and offsets. They burn slow and steady (15 to 30 minutes per chunk) and deliver clean blue smoke without needing replenishment every 10 minutes.
2kg
Bag Size
15-30min
Per Chunk Burn
$27.50
Per Bag
7
Wood Profiles
Method 01
On Charcoal Grills
Once your charcoal is fully lit and grey, drop 2 or 3 chunks directly onto the coals. Replace as needed every 30 to 45 minutes during long cooks. Position chunks on the hot zone, not under your meat.
Pro Tip
Start with fewer chunks than you think. You can always add more.
Method 02
In Kamado Grills
Bury 2 to 4 chunks within your charcoal pile before lighting. As the fire burns through, the chunks ignite and smoulder. One load typically lasts 4 to 6 hours in a Big Green Egg or similar kamado.
Pro Tip
Bury chunks at different depths for staggered smoke release.
Method 03
In Offset Smokers
Add 1 or 2 chunks to your firebox alongside your charcoal or wood logs. Chunks supplement your main heat source by delivering clean smoke without changing your fire's burn rate.
Pro Tip
Pre-warm chunks on the edge of the firebox before adding.
Method 04
Do Not Soak
Despite common advice, wood chunks should not be soaked in water. Wet chunks produce steam, not smoke. Dry chunks ignite cleanly and deliver the thin blue smoke that flavours meat properly.
Common Mistake
Soaking delays smoke production and creates acrid white smoke.
Visit the Showroom
Not sure which wood matches your cook? Drop into the Wetherill Park showroom at 5 Vicars Place. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm. Closed Tuesday and Sunday.
Common Questions
Wood Chunks FAQs
What buyers ask before their first bag. If your question is not here, call us or visit the showroom.
What size are Misty Gully wood chunks?
Each chunk is roughly fist-sized (about the size of a tennis ball or slightly larger). Bags weigh 2kg total, which typically gives you 12 to 16 chunks per bag depending on the wood species and density. Sized specifically for charcoal grills, kamados, and offset smokers. Hardwood only, no softwood fillers.
Wood chunks versus wood chips. What is the difference?
Chunks are designed for charcoal-based cooks. They sit on hot coals and smoulder for 15 to 30 minutes each, delivering sustained smoke across long cooks without constant replenishment. Wood chips are designed for gas and electric smokers (smoker boxes), where they burn fast and need replacing every 10 to 15 minutes. Pick chunks for charcoal, kamados, and offsets. Pick chips for gas, electric, and pellet-tube applications.
Do I need to soak wood chunks before using them?
No. Despite common advice, wood chunks should not be soaked. Soaked chunks produce steam (which is just water vapour) instead of smoke for the first 20 to 30 minutes. Dry chunks ignite cleanly and start producing thin blue smoke almost immediately, which is the smoke profile you actually want. Soaking creates acrid white smoke that can give meat a bitter, ashy flavour.
Which wood should I use for which meat?
As a general rule: mild fruit woods (apple, cherry, maple) for chicken, pork, fish, and ham. Medium woods (pecan) for pork shoulder, ribs, and poultry. Strong woods (hickory, oak) for brisket, beef ribs, and large cuts. The strongest wood (mesquite) is for beef brisket, dark game, and lamb. When in doubt, apple is the safest wood, and mesquite is the easiest to overdo. Blending two complementary woods (apple plus hickory, cherry plus oak) is a competition technique.
How many chunks per cook?
Depends on your grill and the length of the cook. As a starting point: short cooks (1 to 2 hours like chicken or steak) use 2 chunks. Medium cooks (3 to 5 hours like ribs or pork shoulder) use 3 to 4 chunks. Long cooks (10+ hours like brisket) use 4 to 6 chunks, added in stages. Less is almost always better than more. You want clean blue smoke wafting, not thick white smoke billowing.
How long will a 2kg bag last?
Roughly 4 to 6 long cooks per bag for most home cooks (using 3 to 4 chunks per cook). If you cook briskets and pork shoulders weekly, a bag lasts about a month. Light home cooks who do 1 or 2 cooks per fortnight can stretch a bag to 6 to 8 weeks. The chunks themselves do not expire if stored dry, so buying a few flavours at once and rotating them based on what you are cooking is the most economical approach.
Still have a question?
We cook with these every week. We stock all 7 wood profiles on the showroom floor. Call us, visit the showroom, or send a message and get a straight answer.
Wetherill Park showroom. Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm. Closed Tuesday and Sunday.