Smoking Pellets.
Real Wood Smoke for Any Cooker.

They are completely different products, even though both are wood pellets.

Smoking pellets (this page) are 450g resealable bags of 100% single-wood pellets designed for flavour, not fuel. Use a small handful at a time in a smoke tube, smoker box, or foil packet to add wood smoke to any cooker. One bag delivers around 60 cooks.

Pellet grill fuel pellets are 9kg bags of wood pellets designed to burn continuously in a pellet smoker hopper (Yoder, Traeger, Green Mountain Grills). They produce sustained heat AND smoke across a long cook. For pellet smoker hopper fuel, browse our pellet grill fuel range instead.

The two formats are complementary. Many cooks run a pellet grill loaded with fuel pellets AND drop a smoke tube of smoking pellets on top for layered flavour, a technique used by competition pitmasters.

The smoke tube method is the universal application for smoking pellets, and it works in any cooker.

Fill the tube: approximately 4 inches of pellets in a standard 12-inch smoke tube (about 1/3 cup, roughly half-fill the tube).

Light one end: use a butane torch to light the pellets at one end. Let the flame burn for 4 to 5 minutes until the end is well-established and orange-glowing, then blow out the flame. The pellets should now smoulder (not flame) and produce a steady wisp of smoke.

Place in the cooker: set the tube on the grate, ideally toward the cooler side of the cooker so it does not flare up. Close the lid. The tube will smoulder for 3 to 4 hours, producing consistent flavour smoke the whole time.

This works in gas grills, kamados (BGE, Kamado Joe), kettle BBQs (Weber), electric smokers (Masterbuilt), and on top of pellet grills running hopper fuel for layered smoke.

Smoking pellets deliver excellent value. Each 450g bag yields approximately 60 cooks, using about 1/3 cup of pellets per smoke tube fill.

At around $12 per bag, that works out to roughly 20 cents of pure wood smoke per cook. A single bag will typically last a backyard cook through six months to a year of regular weekend smoking.

If you are layering two flavours during a single cook (for example, hickory plus apple for competition ribs), the bag math doubles in your favour: each bag still gives 60 fills, you just use them across more cooks.

The resealable bag matters here. Pellets stored sealed at room temperature in a dry spot stay good indefinitely. No special storage needed.

No, never soak smoking pellets. This is the most common first-time mistake.

Pellets are compressed wood sawdust held together by natural lignins, designed to burn dry from the bag. Soaking them is actively damaging: water dissolves the binding lignins, the pellet structure breaks down, and the pellets often fall apart inside a smoke tube. You lose the smoke entirely.

Wood also needs to dehydrate before it can smoke. So even if the pellet survived a soak intact, all you would have done is delay the smoke while the pellet dried out. What you get first is steam, then eventually smoke, hours later than you wanted.

Use pellets straight from the bag, every time. Same answer applies to chips and chunks.

Match the smoke intensity to the protein. Here is the quick-start guide:

Cherry (mild): pork, poultry, ham, salmon. Sweet smoke that produces a beautiful mahogany bark. Good first pellet for cooks new to smoke flavour.

Pecan (balanced): the all-purpose pellet. Works on everything, hard to over-smoke. The forgiving choice if you are not sure which way to lean.

Hickory (strong, best-seller): brisket, pork ribs, pulled pork, bacon. Bold, bacony, classic American BBQ smoke. The wood that built Memphis, Kansas City, and Carolina BBQ.

Mesquite (very strong): beef, brisket, short ribs, game. Intense earthy Texas smoke. Use in moderation on long cooks or it will overwhelm.

Jack Daniel's Oak (specialty): beef, lamb, ribs, anything that pairs with a whiskey character. Salvaged oak from used JD whiskey barrels. Unique flavour profile that no pure flavour wood can match.

Layering two flavours (hickory plus apple for competition ribs, mesquite plus cherry for beef short ribs) is a pitmaster technique worth trying once you have a few bags in rotation.

Yes, with two delivery tiers. Across Sydney metro we offer same-day or next-business-day delivery on smoking pellets. Orders dispatch from our Wetherill Park showroom in Sydney's west.

For the rest of Australia, smoking pellets ship through our standard parcel service. The 450g bags are light and cheap to freight, especially when combined with other orders. Pair smoking pellets with a bag of charcoal, fuel pellets, or any other order and we will combine the delivery, no extra freight on the second item. Pickup from the showroom is also available any business day if you would rather collect.