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The BBQ Republic Promise
2kg BagFist-Sized Chunks
100% PecanBold Nutty Smoke
Australian-SourcedLocal Smoke Wood
All-NaturalChemical-Free
The Australian-sourced alternative to American hickory chunks. Misty Gully Pecan wood chunks deliver hours of bold, nutty smoke from a single fist-sized chunk: the Carya-family flavour profile in long-burn chunk form, grown by Australian producers rather than imported.
Pecan trees grow commercially across Queensland and northern New South Wales, which is where Misty Gully source these chunks. Botanically, pecan is a close cousin to hickory (both in the Carya genus), so the smoke profile shares that classic bold, savoury, slightly bacony character American BBQ is famous for. What pecan adds is a subtle nutty undertone running through the smoke, plus genuine local provenance for cooks who would rather support Australian growers than buy imported timber.
Chunks are designed for charcoal cooking. Got a different cooker?
- Gas grill with smoke box → Use Misty Gully Pecan chips instead (chunks won't fit in gas smoke boxes)
- Pellet grill (Yoder, GMG) → No direct Pecan pellet exists, but our Lumber Jack 100% Hickory pellets deliver the closest matching Carya-family smoke profile
- Electric smoker (Masterbuilt) → Use Pecan chips instead (Misty Gully confirm chunks are too large for Masterbuilt chip trays)
100% Pure Pecan Wood
Pure pecan chunks, bark on, no blending, no filler woods, no chemical treatments. Sustainable wood from Australian growers in QLD and northern NSW.
Similar to Hickory, with Nutty Undertones
Pecan and hickory share the same botanical family (Carya genus), so the smoke profiles are nearly identical, with pecan adding a more rounded, slightly nutty layer that suits beef and charcuterie beautifully.
Australian-Sourced Wood
Pecan grows commercially in Queensland and northern NSW. Buying pecan chunks supports the Australian pecan industry rather than relying on imported American smoke wood.
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, pellet grills or electric smoker chip trays.
The Carya Cousin, Grown Locally
Hickory's family. Australia's grower.
Pecan and hickory both belong to the Carya genus, which is why pecan smoke tastes so familiar to anyone who has cooked on hickory: bold, savoury, and substantial enough to push through bark and bold rubs on long brisket cooks. What sets pecan apart is the subtle nutty undertone that gives the smoke a slightly more rounded, complex profile, plus the fact that Misty Gully source it from Australian growers in Queensland and northern NSW.
In chunk form, that pecan character fully develops across long, low cooks. Two to three chunks tucked into your lump charcoal in a Big Green Egg will see a 12-hour brisket cook through start to finish, delivering hickory-style smoke depth with a nutty backbone. Misty Gully specifically position pecan as excellent for beef brisket, beef shorties, pastrami and traditional charcuterie cooks where the smoke needs to build presence across hours, not minutes.
Pecan also has two unique chunk-format applications: cold-smoked cheese and chocolate. The nutty undertones complement both beautifully, which is why boutique smokehouses use pecan specifically for smoked cheddar and smoked dark chocolate. For Australian cooks who want serious BBQ smoke with local provenance, pecan chunks deliver both.
Specifications
Wood100% Pecan (no blending, no filler)
OriginAustralian-sourced from QLD and northern NSW pecan growers
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 and savoury, similar to hickory, with subtle nutty undertones.
Best ForBeef brisket, beef shorties, pastrami, cold-smoked cheese and chocolate, mettwurst.
Pairs Well WithCherry chunks (charcuterie blend), Oak chunks (long brisket blend), Apple chunks (sweet pork 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, Masterbuilt and other electric smoker chip trays (per Misty Gully).
SoakingRecommended before use to prolong burn. Water, whiskey or apple juice all suit pecan's profile.
TreatmentAll-natural, chemical-free, no additives
SKUMGWC2KGPEC
What to cook with Pecan wood chunks
- Beef brisket (the headline cook, with nutty backbone)
- Beef shorties and beef short ribs
- Pastrami (traditional New York-style)
- Cold-smoked cheddar and hard cheeses
- Cold-smoked dark chocolate (artisan niche)
- Mettwurst and semi-dried sausages
- Smoked pork shoulder and pulled pork
- Whole chickens and game birds in kamado
Works perfectly with
Kamado Cooking
Big Green Egg
The brisket machine. Tuck pecan chunks into your lump charcoal for hours of bold, nutty Australian-grown smoke. BBQ Republic is an Official Big Green Egg Platinum Dealer.
Shop Big Green Egg
Offset & Charcoal Smokers
Hark Smokers
Offset smokers are perfect for long brisket and pastrami cooks where pecan's nutty smoke can fully develop. Hark's range delivers traditional low-and-slow that pecan was made for.
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, pecan chunks for nutty smoke.
Shop Charcoal
Explore the full smoking wood chunk range
Pecan is the Australian-sourced Carya cousin. For imported American hickory smoke, try Hickory 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 Pecan wood smoke taste like?
Bold, savoury, very similar to hickory, with subtle nutty undertones running through the smoke. Pecan and hickory share the same botanical family (Carya genus), so the core profile is nearly identical, with pecan adding a more rounded, slightly nutty layer. In chunk form, that profile fully develops across long brisket and pastrami cooks where chips would burn out before pecan's character could build properly.
Pecan chunks vs Hickory chunks: which should I choose?
Both deliver Carya-family smoke (bold, savoury, slightly sweet) because they are botanical cousins. The differences are subtle: pecan has a more rounded, nutty character; hickory has the sharper, more bacony bite. The biggest practical difference is provenance: hickory chunks are imported American premium, pecan chunks are Australian-sourced from QLD and NSW growers. For classic American BBQ tradition and authentic flavour, choose hickory. For Australian local sourcing and a slightly more rounded profile, choose pecan. Both work brilliantly on brisket and beef.
Why is Pecan considered Australian-sourced?
Pecan trees grow commercially across Queensland and northern New South Wales, where Australia has an established pecan industry. Misty Gully source these chunks from Australian growers, which means buying pecan supports local agriculture rather than relying solely on imported smoking woods. While pecan trees were originally American (and remain native to the US South), the Australian industry is well-established and produces premium nuts and timber.
Can I use Pecan chunks for cold-smoked cheese and chocolate?
Yes, and these are some of pecan's most distinctive applications. Pecan's bold-but-rounded smoke profile, with its nutty undertones, works beautifully on hard cheeses like cheddar and parmesan, and also on dark chocolate (a niche but growing artisan application). In chunk form, the sustained 1+ hour burn time gives cold-smoke generators enough wood to complete proper cure cycles. Use a cold smoke generator at low temperatures (under 30 degrees C) for 2-4 hours for cheese, less for chocolate.
Can I use Pecan chunks for pastrami?
Yes, pastrami is one of the headline applications for pecan chunks. Traditional New York-style pastrami uses bold, slightly nutty smoke woods, and pecan's profile is closer to that traditional pastrami smoke than American hickory (which is bolder and bacony). The long, low cook required for pastrami needs the sustained burn time chunks deliver, not the burst-and-fade behaviour of chips. Two chunks for a typical 4-6 hour pastrami cook in a kamado.
Should I soak Pecan chunks before use?
Misty Gully recommend soaking chunks before use to prolong burn time. For pecan specifically, soaking in water is the standard, but whiskey-soaked pecan chunks add subtle background sweetness that complements pecan's nutty profile beautifully on brisket and pastrami. Soak for at least 30 minutes before use; many pitmasters soak overnight.
Can I pick up from the showroom?
Yes. Misty Gully Pecan 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.
