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The BBQ Republic Promise
3L Bag~650-900g Chips
100% MesquiteStrong & Spicy Smoke
All GrillsGas · Charcoal · Kamado
All-NaturalChemical-Free
The strongest smoke wood, in the format that works on every BBQ. Misty Gully Mesquite wood chips deliver bold, spicy Texas-style smoke to gas grills, charcoal kettles, Big Green Eggs and offset smokers. No pellet grill required.
Mesquite is the wood American Southwest BBQ was built on, famous for its strong, spicy, slightly earthy smoke profile. Mesquite wood chips give you that same Texas-brisket character on any BBQ you already own. Drop them in the smoke box of your gas grill, sprinkle them on the coals in your Big Green Egg or charcoal kettle, or load them into the chip tray of an electric or offset smoker. Strong smoke flavour without changing your whole cooking setup.
Running a pellet grill? Wood chips will not work in a pellet hopper. For pellet grills, see our Lumber Jack Mesquite Blend pellets instead.
100% Pure Mesquite Wood
Pure mesquite chips with no blending, no filler woods, no chemical treatments. Just clean, sustainable wood for serious smoke flavour.
Strong, Spicy Texas Smoke
Bold, intense, slightly earthy. The signature smoke profile of Texas brisket joints and Mexican carne asada. Punches through bark and bold seasoning.
Works With Every BBQ Type
Gas grills with smoke boxes, charcoal kettles, Big Green Eggs and kamados, electric smokers, offset smokers, cold smoke generators. The universal smoke wood format.
All-Natural, Chemical-Free
Sourced from Australia and the USA's finest providers. No accelerants, no chemicals, no flavour additives. Pure wood the way it should be.
Why Misty Gully Chips
Australia's largest premium gourmet smoking wood range.
Misty Gully has spent years building the most comprehensive range of premium smoking woods in Australia. Every Misty Gully bag contains chemical-free, all-natural wood, sourced direct from the finest providers in Australia and the United States. No fillers, no accelerants, no flavour oils, just clean wood from sustainable sources.
The 3L bag holds approximately 650 to 900 grams of chips depending on wood density, which is enough for many cooks. A handful goes in the smoke box or onto the coals each time, so even with bold-smoking proteins like jerky and brisket you get plenty of cooks per bag.
Mesquite is specifically suited to game meats, beef and poultry. It is the chip you reach for when making jerky, smoking a brisket, or putting a real Southwest BBQ char on lamb. Strong wood for confident cooking.
Specifications
Wood100% Mesquite (no blending, no filler)
Pack Size3L (approximately 650 to 900g of chips, depending on wood density)
Dimensions20 x 10 x 30 cm
Smoke ProfileStrong, intense, spicy. The classic Texas BBQ smoke flavour.
Best ForBeef, game meats, poultry, jerky making.
Use InGas grills with smoke boxes, charcoal kettles, kamados, electric smokers, offset smokers, cold smoke generators.
TreatmentAll-natural, chemical-free, no additives
OriginSourced from premium Australian and US providers
SKUMGWC3LMES
What to cook with Mesquite wood chips
- Beef jerky (the classic mesquite pairing)
- Game meat jerky: venison, kangaroo
- Texas-style brisket (low and slow)
- Beef ribs and short ribs
- Carne asada and Mexican-style beef
- Smoked chicken wings and whole chickens
- Lamb shoulder and game birds
- Cold-smoked beef sausages and chorizo
Works perfectly with
Kamado Cooking
Big Green Egg
Sprinkle mesquite chips onto your lump charcoal for deep smoke flavour. BBQ Republic is an Official Big Green Egg Platinum Dealer.
Shop Big Green Egg
Gas Grills with Smoke Boxes
Broil King
Drop chips into the built-in smoke box of any Broil King gas BBQ for proper smoke flavour without buying a new smoker. The cheat code for gas grill cooks.
Shop Broil King
Electric Smokers
Masterbuilt Smokers
Electric smokers are designed around wood chips. Load the chip tray, set the temperature, and let it run. Set-and-forget smoking with proper wood flavour.
Shop Masterbuilt
Explore the full smoking wood chip range
Mesquite is the strongest in the range. For milder, sweeter smoke try Apple or Cherry. For classic American BBQ smoke, Hickory. For balanced 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 is the difference between wood chips and wood pellets?
Wood chips are loose wood pieces used to generate smoke in any grill: gas, charcoal, kamado, electric or offset. They are typically added to a smoke box, chip tray, or directly onto coals. Wood pellets are compressed wood dust designed as the primary fuel for pellet grills (Yoder, GMG, Traeger). They cannot be used interchangeably. If you have a pellet grill, you need pellets. If you have anything else, you need chips or chunks.
What does Mesquite wood chip smoke taste like?
Bold, spicy, slightly earthy and unmistakable. Mesquite has the strongest smoke flavour of common smoking woods, with a distinctive sharp character that builds incredible bark on beef. It is the signature smoke of Texas brisket joints and Mexican carne asada. A small amount goes a long way, especially on milder proteins like chicken.
How do I use Misty Gully Mesquite wood chips?
It depends on your grill. For gas BBQs, drop a handful of chips into your smoke box. For charcoal grills and kamados, sprinkle chips directly onto hot coals. For electric smokers, load the chip tray as directed by the manufacturer. For offset smokers, add chips to your firebox alongside your main fuel. In all cases, start with a small handful (around 30 to 50 grams) and add more during the cook as needed.
Should I soak my wood chips before using them?
There are two schools of thought, and 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.
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 rather than chips. For those, see our Lumber Jack pellet range.
How much should I use per cook?
A small handful (30 to 50 grams) is typically enough to add solid smoke flavour to a 2 to 4 hour cook. For longer cooks like brisket, replenish every 30 to 60 minutes during the first half of the cook (the smoke only penetrates while the meat is below approximately 65 degrees C). A 3L bag covers many cooks if used judiciously. With mesquite specifically, use less rather than more, the smoke is intense.
Can I pick up from the showroom?
Yes. Misty Gully 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.
