Smoking Wood & Firewood

Smoking wood is where barbecue gets its flavour. Ironbark is the Aussie offset favourite: dense, hot and clean, with a smoke that suits beef. Red gum and Aussie oak are bolder. Apple, cherry, peach, plum and apricot are mild and sweet for pork and chicken, and hickory and pecan bring that classic American flavour.

The size matters as much as the species. Splits feed an offset fire. Chunks suit kettles, kamados and drum smokers. Chips and shavings are for gas smoker boxes and quick smokes.

The range includes Ironbark splits in 15kg bags, Natural Smoke chunks (Ironbark, red gum, Aussie oak, oak wine barrel, cherry, peach, plum, apricot and olive), Blues Hog chunks (apple, cherry, barkless hickory and pecan), and Misty Gully chips and shavings. Pick up in Brunswick with click & collect.

19 products

Which smoking wood for which meat?

  • Ironbark: medium, clean, long hot burn. Beef, brisket, lamb.
  • Red gum: bold. Beef and lamb.
  • Aussie oak / wine barrel oak: medium and rounded. Beef, lamb and pork.
  • Hickory: strong, bacon-like. Pork, ribs and beef.
  • Pecan: medium and nutty. Pork and poultry.
  • Cherry: mild and sweet, colours the bark. Pork, poultry and ribs.
  • Apple, peach, plum, apricot: mild and sweet. Pork, chicken and fish.
  • Olive: mild and savoury. Lamb, fish and veg.

Flavour notes are general BBQ guidance, not maker specs.

Splits, chunks or chips?

Splits for offsets, chunks for kettles, kamados and drums, chips for gas smoker boxes. Use dry, seasoned wood and aim for thin blue smoke, not thick white smoke.

FAQs

What's the best wood for smoking brisket in Australia?
Ironbark is the go-to for brisket on an offset. Red gum and oak also suit beef.

Do I soak smoking chunks?
No need. Soaking mostly makes steam. Dry chunks give cleaner smoke.

Chunks or chips?
Chunks for charcoal cookers, chips for gas smoker boxes and short smokes.

Can I pick up Ironbark splits in Brunswick?
Yes, choose click & collect at checkout and collect from 3-7 Syme Street.