Smoking Wood Chunks.
Slow-Burn Smoke for Low and Slow Cooks.

Fewer than most people think. The smoke ring on the meat forms in the first hour of the cook, so loading 2 or 3 chunks at the start is enough for most low and slow cooks.

Rough guide by cook type:

Ribs or pork loin (3 to 5 hour cook): 2 chunks of your chosen wood, loaded into the lit charcoal before you put the lid on.
Pork shoulder (6 to 10 hour cook): 3 chunks, ideally one buried in the charcoal pile to smoulder later in the cook.
Brisket (10 to 14 hour cook): 3 to 4 chunks, distributed through the charcoal so they ignite at different points.

One bag of chunks (typically 2 to 2.5 kg) will last across 4 to 8 long cooks depending on cooker type and how heavy a smoke flavour you prefer.

The loading pattern depends on the cooker, but the principle is the same: chunks should sit in or near the active coal bed so they smoulder slowly, not on top of unlit charcoal where they might ignite all at once.

Kamado (Big Green Egg, Kamado Joe, Primo): bury 2 or 3 chunks into the charcoal pile around your lit area. As the fire grows out, it will hit each chunk in turn and you get a steady smoke draw across the cook.

Weber Smokey Mountain or other bullet smokers: place chunks directly on the lit coals in the charcoal ring. Two chunks at the start, then add another after 2 to 3 hours if the cook is long.

Offset smoker: chunks go straight into the firebox alongside your charcoal or hardwood splits. They will be consumed faster than on a kamado but the smoke output is much more direct.

No, you do not need to soak wood chunks. This is one of the longest-running BBQ myths and the same answer applies to chunks as it does to chips.

Wood needs to dehydrate before it can smoke, so soaking chunks just delays the smoke while they dry out. What you get first is steam, then eventually smoke. With chunks especially, soaking is counterproductive because chunks are dense enough that water only penetrates the outer few millimetres, so all you have actually done is wet the surface for no real benefit.

Use chunks dry, straight from the bag. They will smoulder steadily on hot coals for 1 to 3 hours each.

Match the format to your cooker and your cook length.

Chunks are right for: kamados, Weber Smokey Mountain, offset smokers, and any low and slow cook longer than 3 hours. The 1 to 3 hour burn duration means you load once and forget. Best for brisket, pork shoulder, ribs.

Chips are right for: gas grills, electric smokers, chip-box setups, and any direct heat short cook. The 20 to 40 minute burn duration is matched to chip boxes and quick grilling. Best for chicken, fish, sausages, grilled vegetables.

If you genuinely cook across both formats (a kamado for low and slow but also use a gas grill for weeknight chicken), you might want both. Most buyers settle on one. If you are not sure, call us on 0434 010 411. If you decide chips suit your cooks better, browse our wood chips range instead.

Both are quality smoking wood brands. The differences come down to range and chunk size.

Western Premium is an American brand specialising in classic American BBQ hardwoods (hickory, mesquite, pecan, Post Oak, apple, cherry). The chunks are larger and denser, which suits longer cooks where you want a chunk to genuinely last 2 to 3 hours. The Post Oak chunks are the authentic Texas brisket wood, the same wood that built the central Texas BBQ tradition.

Misty Gully is an Australian brand with a broader smoking range including oak, maple, and cherry in 2kg bags. Chunks are slightly smaller and lighter, which makes them easier to fit on smaller kamados or bullet smokers. Misty Gully chunks are also popular for cheese and lower-temperature smoking.

If you are running brisket on a big kamado, lean Western Premium. If you have a smaller cooker or want broader flavour options, lean Misty Gully. Call us on 0434 010 411 if you want a brand recommendation specific to your cooker.

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

For the rest of Australia, chunks ship through our standard parcel service. The 2kg bags are reasonable for freight but cheaper to combine with other orders. Pair chunks with a bag of charcoal or pellets 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.