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The BBQ Republic Promise
2kg BagFist-Sized Chunks
100% HickoryClassic BBQ Smoke
American ClassicImported Premium
All-NaturalChemical-Free
American BBQ in chunk form. Misty Gully Hickory wood chunks are premium fist-sized pieces of hickory imported directly from the United States: hours of bold, bacony, authentically American smoke for brisket, pulled pork, Memphis ribs and serious low-and-slow cooks.
Hickory is the wood that built American barbecue. Memphis ribs, Kansas City brisket, Carolina pulled pork, traditional bacon-smoking: all built on hickory smoke. In chunk form, that classic profile becomes the foundation of long cooks where chips would burn out in minutes. Two to three chunks tucked into your lump charcoal will see a 12-hour brisket cook through start to finish, delivering the authentic American BBQ smoke profile competition pitmasters chase.
Chunks are designed for charcoal cooking. Got a different cooker?
- Gas grill with smoke box → Use Misty Gully Hickory chips instead (chunks won't fit in gas smoke boxes)
- Pellet grill (Yoder, GMG) → Use Lumber Jack 100% Hickory pellets instead
100% Pure Hickory Wood
Premium quality chunks imported directly from the United States. Bark on, no blending, no filler woods, no chemical treatments. The authentic American smoke wood.
The Authentic American BBQ Smoke
The smoke profile that defines American BBQ. Strong, bacony, slightly sweet, with that classic "smokey" note that built Memphis, Kansas City and Carolina BBQ traditions.
Long-Burn for Brisket Cooks
A single fist-sized chunk delivers an hour or more of consistent smoke. Two to three chunks see a 12-14 hour brisket cook through start to finish without refuelling.
Built for Charcoal & Kamado Cooking
Designed to sit on top of lump charcoal in a Big Green Egg, Weber kettle, Hark or offset smoker. Not suitable for gas grill smoke boxes or pellet grills.
The American Classic, Imported
The wood that built Memphis. Imported direct.
Hickory is the most-used smoking wood in American BBQ for a reason: it delivers the bold, bacony, unmistakable smoke flavour that defines pulled pork in Carolina, brisket in Kansas City, ribs in Memphis, and traditional bacon-smoking across the South. Misty Gully source these chunks directly from the United States, where hickory grows native and the smoke-wood tradition is centuries deep. This is not Australian-grown timber pretending to be hickory: this is the authentic American smoke wood.
In chunk form, that classic hickory profile becomes the foundation of long, low cooks. Two chunks tucked into your lump charcoal in a Big Green Egg will deliver clean hickory smoke across a 12-hour brisket. In an offset smoker, expect even longer burn times: 2-3 hours per chunk in steady low-temp fire. For serious BBQ cooks chasing competition-grade brisket bark, classic Memphis ribs, or proper Southern pulled pork, this is the bag.
Hickory chunks also pair beautifully with other woods. The classic blend is hickory plus apple chunks for competition ribs (sweetness + backbone), hickory plus cherry for ham (smoke + colour finish), or hickory plus oak for long brisket cooks (more burn time, layered smoke). The chunk format lets each pairing build properly across hours, not just minutes.
Specifications
Wood100% Hickory (no blending, no filler)
OriginImported directly from the United States. Premium quality American hickory.
Pack Size2kg bag of approximately fist-sized chunks
Dimensions32 x 9 x 41 cm
Burn TimeApproximately 1+ hour per chunk in a kamado or grill. Multiple hours in a traditional offset smoker.
Smoke ProfileBold, classic, slightly sweet, bacony. The signature American BBQ smoke.
Best ForBrisket, pulled pork, Memphis-style ribs, beef short ribs, bacon-making, jerky.
Pairs Well WithApple chunks (competition rib blend), Cherry chunks (ham blend), Oak chunks (long brisket blend)
Use InBig Green Egg and other kamados, Weber and other charcoal kettles, Hark and other offset smokers, traditional BBQ pits.
Not Suitable ForGas grill smoke boxes (too large), pellet grill hoppers, electric smoker chip trays.
SoakingRecommended before use to prolong burn. Water, whiskey or bourbon all suit hickory's profile.
TreatmentAll-natural, chemical-free, no additives
SKUMGWC2KGHIC
What to cook with Hickory wood chunks
- Beef brisket (12-14 hour Texas/Kansas City-style cook)
- Pulled pork and pork shoulder (Carolina-style)
- Memphis-style pork ribs (dry rub low-and-slow)
- Beef short ribs and beef shorties
- Home-cured bacon (long cold smoke)
- Smoked chicken wings and whole chickens
- Beef and game jerky (long dehydration cooks)
- Blended with apple chunks for competition ribs
Works perfectly with
Kamado Cooking
Big Green Egg
The 12-hour brisket machine. Tuck hickory chunks into your lump charcoal for authentic American BBQ smoke. BBQ Republic is an Official Big Green Egg Platinum Dealer.
Shop Big Green Egg
Offset & Charcoal Smokers
Hark Smokers
Offset smokers are the traditional home of hickory. Hark's range delivers proper American-style low-and-slow smoke where hickory chunks work exactly as they were designed to.
Shop Hark
The Fuel Pairing
Lump Charcoal
Chunks sit on top of burning lump charcoal. Argie Grillz Argentine Lump is our best-selling charcoal. Hardwood lump for steady heat, hickory chunks for authentic American smoke.
Shop Charcoal
Explore the full smoking wood chunk range
Hickory is the American classic for brisket and ribs. For Australian-sourced hickory cousin, try Pecan chunks. For sweet pork specialist, Apple. For competition colour finish, Cherry. For maximum intensity, Mesquite. For neutral blend partner, Oak. For Christmas ham, Maple. Browse the full Misty Gully gourmet wood chunk range.
View All Wood Chunks
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 format works in which cooker, 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. In chunk form, that profile fully develops across long cooks, building serious smoke presence on brisket, ribs and pulled pork.
Why is Hickory considered the American BBQ wood?
Hickory grows native across the American South and Midwest, where the great American BBQ traditions developed: Memphis ribs, Kansas City brisket, Carolina pulled pork, and traditional bacon-smoking. For centuries, hickory has been the most-used smoking wood in American barbecue because of its abundance and ideal smoke characteristics. When BBQ cooks talk about "real BBQ smoke", hickory is almost always what they mean.
Why are imported American Hickory chunks better quality?
American hickory is the original smoke wood for American BBQ traditions. Misty Gully source these chunks directly from US providers where the trees grow native, the wood is properly seasoned to BBQ standards, and the chunks are sized consistently for kamado and offset smoker use. For competition cooks and BBQ traditionalists who want the most authentic American smoke profile, imported hickory delivers it in a way Australian-grown alternatives cannot quite match.
How do Hickory chunks compare to Pecan chunks?
Hickory and pecan are botanical cousins (both Carya genus), which is why they share a very similar bold, savoury smoke profile. The key differences: hickory is imported American with the classic American BBQ bacony bite; pecan is Australian-sourced with slightly more rounded, nutty undertones. Hickory is the traditional choice for classic American BBQ cooks; pecan is the choice for Australian cooks who want to support local growers while still getting Carya-family smoke. Both work brilliantly on brisket and beef.
Should I soak Hickory chunks before use?
Misty Gully recommend soaking chunks before use to prolong burn time. For hickory specifically, soaking in water is the standard, but bourbon-soaked hickory chunks are a classic American pitmaster trick: the bourbon adds subtle background sweetness that complements hickory's bacony profile beautifully on brisket and ribs. Soak for at least 30 minutes before use; many pitmasters soak overnight.
Can I use Hickory chunks in a Big Green Egg?
Yes, this is one of the ideal applications. Tuck the chunks into your lump charcoal before lighting, or scatter them on already-lit lump. The BGE's low and slow temperature control (110-135 degrees C for most BBQ cooks) is perfect for hickory's long, sustained smoke development. Two to three chunks will see a 12-14 hour brisket cook through start to finish without needing to refuel. Big Green Egg plus hickory chunks is the standard kit for serious Australian BBQ cooks.
Can I pick up from the showroom?
Yes. Misty Gully Hickory wood chunks 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.
