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The BBQ Republic Promise
3L Bag~650-900g Chips
100% HickoryClassic BBQ Smoke
All GrillsGas · Charcoal · Kamado
All-NaturalChemical-Free
The workhorse smoke wood. The bag pitmasters carry when they can only carry one. Misty Gully Hickory wood chips deliver that classic, smoky, bacony BBQ flavour to gas grills, kamados, charcoal kettles and smokers.
Hickory is the most-used smoking wood in American barbecue, and the chip Misty Gully position as the genuine all-rounder. Strong enough to push through bark and bold rubs, balanced enough to work on chicken, ribs, brisket, pork, and almost anything else you can think of. If you imagine "real BBQ smoke", this is what you are picturing. The most popular smoke wood in the range for a reason.
Running a pellet grill? Wood chips will not work in a pellet hopper. For pellet grills, see our Lumber Jack 100% Hickory pellets instead.
100% Pure Hickory Wood
Pure hickory chips with no blending, no filler woods, no chemical treatments. Sustainable wood from premium Australian and US providers.
Bold, Classic, Bacony Smoke
The smoke profile that defines American BBQ. Strong but balanced, with that classic "smokey" note pitmasters chase on ribs, pulled pork and brisket.
The Genuine All-Rounder
Suitable for almost any cook. Beef, pork, poultry, game, bacon, smallgoods, vegetables. If you only buy one bag of chips, this is the one.
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 Hickory is the Default
If American BBQ has a signature smoke, this is it.
Hickory is the most-used smoking wood in American barbecue. Memphis ribs, Kansas City brisket, Carolina pulled pork, traditional bacon: all built on hickory smoke. It is bold enough to push through a long cook without fading, balanced enough to suit nearly anything you put in front of it, and recognisable enough that most people taste hickory and immediately think "BBQ".
That versatility is why Misty Gully position it specifically as the all-rounder of the chip range. Apple is gentler. Mesquite is bigger. Hickory sits in the middle: strong enough for serious cooks, balanced enough to never overpower. It is the chip you reach for when you have not decided what you are cooking, or when you want the smoke to taste like real BBQ.
For competition cooks chasing classic American BBQ smoke profiles on a gas grill, kamado or electric smoker, this is the bag.
Specifications
Wood100% Hickory (no blending, no filler)
Pack Size3L (approximately 650 to 900g of chips, depending on wood density)
Dimensions20 x 10 x 30 cm
Smoke ProfileBold, classic, slightly sweet. The signature American BBQ smoke flavour.
Best ForAlmost anything. Beef, pork, poultry, bacon, smallgoods. The genuine all-rounder.
Pairs Well WithApple chips (classic competition rib blend, sweetness + backbone)
Use InGas grills with smoke boxes, charcoal kettles, kamados, electric smokers, offset smokers, cold smoke generators.
TreatmentAll-natural, chemical-free, no additives
SKUMGWC3LHIC
What to cook with Hickory wood chips
- Pork ribs (the classic American BBQ pairing)
- Pulled pork and pork shoulder
- Beef brisket and beef ribs
- Bacon (the traditional smoking wood)
- Smoked chicken wings and whole chickens
- Smoked beef burgers and steaks
- Turkey, duck and game birds
- Mixed with apple chips for competition-style ribs
Works perfectly with
Kamado Cooking
Big Green Egg
Sprinkle hickory chips onto your lump charcoal for classic American BBQ smoke. BBQ Republic is an Official Big Green Egg Platinum Dealer.
Shop Big Green Egg
Gas Grills with Smoke Boxes
Broil King
Drop hickory chips into the built-in smoke box of any Broil King gas BBQ. Real American BBQ smoke without buying a new smoker.
Shop Broil King
Electric Smokers
Masterbuilt Smokers
Electric smokers are designed around wood chips. Load the chip tray with hickory, set the temperature, and let it run. Set-and-forget BBQ.
Shop Masterbuilt
Explore the full smoking wood chip range
Hickory is the all-rounder. For sweet pork specialist smoke, try Apple. For maximum intensity, Mesquite. For balanced everyday smoke, Oak or Maple. For fruit smoke variations, Cherry or Plum. 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 Hickory wood smoke taste like?
Bold, classic, slightly sweet, with a distinctive bacony quality that pitmasters love. Hickory is the smoke profile that defines American BBQ: strong enough to push through bark and bold rubs, balanced enough to never overpower. It is the smoke flavour most people imagine when they think of "real BBQ".
What is Hickory wood best for?
Almost anything, which is why Misty Gully position it as the all-rounder of the chip range. Pork ribs, pulled pork, brisket, beef ribs, bacon, smoked chicken, turkey, smallgoods. If you cook a variety of proteins and want one chip that handles all of them well, hickory is the answer. It is the most-used smoking wood in American BBQ for a reason.
How does Hickory compare to Mesquite or Apple chips?
Hickory sits in the middle of the smoke-intensity spectrum. Apple is gentler and sweeter, best for delicate proteins like pork ribs and bacon. Mesquite is stronger and spicier, best for Texas-style brisket and jerky. Hickory is bold but balanced, which makes it the most versatile choice. Many pitmasters keep Hickory as their daily driver and one or two specialist woods (Apple for pork, Mesquite for beef) for specific cooks.
Should I mix Hickory chips with other woods?
Hickory plus apple is one of the most popular blends in competitive BBQ. The hickory brings the bold backbone that builds bark; the apple adds sweetness and a fruity smoke layer. For pork ribs especially, a 50/50 mix is competition-grade. Hickory also pairs well with cherry for chicken (sweet plus classic smoke) and oak for high-temperature cooks where you want extra heat alongside the hickory.
What grills can I use these chips in?
Almost any: gas BBQs with built-in or aftermarket smoke boxes (Broil King, Weber, Nexgrill), charcoal kettles, Big Green Eggs and other kamados, offset smokers, electric smokers (Masterbuilt), and cold smoke generators. The one exception is pellet grills (Yoder, GMG, Traeger), which require pellets. For those, see our Lumber Jack 100% Hickory pellets.
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 Hickory 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.
