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The BBQ Republic Promise
3L Bag~650-900g Chips
100% CherrySweet & Subtle Smoke
Mahogany FinishCompetition Colour
All-NaturalChemical-Free
The smoke wood for colour as much as flavour. Misty Gully Cherry wood chips deliver subtle, sweet, fruity smoke and that signature rose-pink mahogany finish competition pitmasters chase on ribs, chicken and charcuterie.
Cherry is the most subtle smoke wood in the Misty Gully range, with a gentle sweetness and a soft fruity profile that complements delicate proteins without overpowering them. But the real reason competition cooks reach for cherry is what it does to the surface of the meat. Cherry smoke compounds create a distinctive deep mahogany colour on poultry, pork, ham and smallgoods that no other smoke wood quite matches. Subtle flavour, unforgettable colour.
Running a pellet grill? Wood chips will not work in a pellet hopper. For pellet grills, see our Lumber Jack 100% Cherry pellets instead.
100% Pure Cherry Wood
Pure cherry chips with no blending, no filler woods, no chemical treatments. Sustainable wood from premium Australian and US providers.
Sweet, Fruity, Subtle Smoke
The mildest smoke flavour in the range. Gentler than apple, with a delicate sweetness that complements rather than competes. The wood for letting the meat shine.
Signature Mahogany Colour
Cherry smoke gives meat a deep rose-pink, mahogany surface colour that no other smoke wood matches. The reason competition cooks reach for cherry on poultry and ribs.
Works With Every BBQ Type
Gas grills with smoke boxes, charcoal kettles, Big Green Eggs, electric smokers, offset smokers, cold smoke generators. The universal smoke wood format.
Why Pitmasters Reach for Cherry
The chip that wins on the plate before anyone tastes it.
Competition BBQ is judged on appearance as well as flavour, and cherry is the wood that delivers on both fronts. Its smoke compounds react with proteins to produce that deep, mahogany rose-pink colour you see on competition ribs, perfect roast chicken, and traditional smoked ham. Anyone can rub on paprika to fake it; cherry smoke delivers it from the inside out.
The flavour profile is just as deliberate: subtle, sweet, gently fruity. Cherry is the most restrained smoke wood in the Misty Gully range, which makes it ideal for delicate proteins like chicken, fish and pork tenderloin where stronger woods would dominate. Misty Gully specifically recommend it for charcuterie too, where the gentle profile complements ham, venison and traditional cured smallgoods like mettwurst.
Cherry is also a favourite blending wood. Mix it with hickory for competition-style ribs (sweetness + backbone + colour), or with oak for ham (clean burn + signature colour).
Specifications
Wood100% Cherry (no blending, no filler)
Pack Size3L (approximately 650 to 900g of chips, depending on wood density)
Dimensions20 x 10 x 30 cm
Smoke ProfileSubtle, sweet, gently fruity. The mildest in the Misty Gully chip range.
Signature EffectDeep mahogany, rose-pink surface colour on meat and charcuterie.
Best ForPoultry, pork ribs, ham, venison, mettwurst and semi-dried smallgoods.
Pairs Well WithHickory chips (classic competition rib blend), Oak chips (charcuterie blend)
Use InGas grills with smoke boxes, charcoal kettles, kamados, electric smokers, offset smokers, cold smoke generators.
TreatmentAll-natural, chemical-free, no additives
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What to cook with Cherry wood chips
- Whole chickens and chicken thighs
- Pork ribs (for that mahogany finish)
- Smoked ham and gammon
- Mettwurst, kabana and cured smallgoods
- Venison and game meats
- Smoked turkey and duck
- Cold-smoked salmon and trout
- Mixed with hickory for competition-style ribs
Works perfectly with
Kamado Cooking
Big Green Egg
Sprinkle cherry chips onto your lump charcoal for that signature mahogany finish on whole chickens and ribs. BBQ Republic is an Official Big Green Egg Platinum Dealer.
Shop Big Green Egg
Gas Grills with Smoke Boxes
Broil King
Drop cherry chips into the built-in smoke box of any Broil King gas BBQ for competition-grade colour on chicken and ribs without buying a new smoker.
Shop Broil King
Electric Smokers
Masterbuilt Smokers
Electric smokers are perfect for charcuterie and cold smoking. Load the chip tray with cherry for mahogany-finished ham, mettwurst and traditional smallgoods.
Shop Masterbuilt
Explore the full smoking wood chip range
Cherry is the colour specialist. For slightly stronger sweet smoke try Apple. For classic American BBQ smoke, Hickory. For maximum intensity, Mesquite. For balanced everyday smoke, Oak or Maple. Browse the full Misty Gully gourmet wood chip range.
View All Wood Chips
Buy from a BBQ Specialist
The Sydney BBQ specialist for smoke woods, kamados and grills.
BBQ Republic cooks on this gear every day. We know which smoke wood pairs with which protein, which chip works in which grill, and which combinations are worth your time. On display and in stock at our Wetherill Park showroom for immediate pickup or Sydney metro delivery.
Frequently asked questions
What does Cherry wood smoke taste like?
Sweet, subtle and gently fruity. Cherry is the mildest smoke wood in the Misty Gully range, even gentler than apple. It adds a delicate sweetness and a soft fruit-smoke layer without overpowering the meat. Cherry is the smoke you reach for when you want the protein to remain the star, with the wood playing a supporting role.
Why does Cherry give meat that rose-pink colour?
Cherry smoke contains specific aromatic compounds that react with proteins on the surface of meat to produce a distinctive deep mahogany or rose-pink hue. Other smoke woods produce some colour, but cherry consistently delivers the most striking visual finish, especially on light meats like chicken, turkey and pork. It is why competition pitmasters reach for cherry specifically when appearance matters as much as flavour.
What is Cherry wood best for?
Misty Gully position cherry as best for poultry and pork, especially ribs. It also excels at charcuterie applications: smoked ham, venison, mettwurst, kabana and traditional semi-dried sausages all benefit from cherry's combination of gentle sweetness and signature colour. Anywhere visual presentation matters, cherry earns its place.
How does Cherry compare to Apple chips?
Apple and cherry are the two fruit woods in the range, both sweet and gentle, but they have distinct personalities. Apple has a stronger, more pronounced sweet-fruity flavour with less surface colour impact. Cherry has a subtler flavour profile but delivers the signature mahogany finish on meat. Choose apple for stronger pork flavour and bacon. Choose cherry for delicate proteins, charcuterie, and when colour matters. Many cooks keep both bags on hand.
Can I use Cherry for cold smoking and charcuterie?
Yes, cherry is one of the best chips for charcuterie and cold smoking. Its gentle flavour suits the long, low temperatures used for traditional cured products like mettwurst, kabana, smoked ham and venison. Cherry also adds that distinctive surface colour that defines premium European-style smoked meats. For home charcuterie makers, cherry plus a cold smoke generator is a classic combination.
Should I soak my wood chips first?
Most modern pitmasters say no. Soaking chips makes them produce steam first, then smoke, which can delay smoke output and create wet, lazy smoke. Dry chips burn faster but produce cleaner smoke with better flavour penetration. The exception: in very hot fire boxes where chips may catch fire and burn off too quickly, a brief soak can slow combustion. For most BBQ applications, use them dry.
Can I pick up from the showroom?
Yes. Misty Gully Cherry wood chips are on display and available for immediate pickup from our Wetherill Park showroom, Monday to Friday 10am to 5pm and Saturday 9am to 2pm. Sydney metro delivery is also available. Call 0434 010 411 to arrange.
