Description
Classic Hickory Smoke for Pork, Ribs, Beef & Chicken
Bring authentic American BBQ flavour to your barbecue with Western Premium BBQ Hickory Wood Chips. Made from 100% natural hickory wood, these premium smoking chips produce a strong, rich smoke aroma with a slightly sweet flavour that's perfect for pork, beef and chicken.
Hickory is one of the classic woods of American barbecue and is particularly well suited to pork ribs, pulled pork, bacon, sausages and pork shoulder. Its stronger smoke profile also stands up beautifully to beef while still being versatile enough for chicken.
The smaller wood chip size produces smoke relatively quickly, making these Hickory smoking chips ideal for gas BBQs, smoker boxes, electric smokers, kettle BBQs, griddles and ceramic kamados.
Why Smoke with Hickory Wood Chips?
Hickory delivers the unmistakable smoky character many people associate with traditional American barbecue.
It's stronger than mild fruitwoods such as Apple and Cherry, but its slightly sweet character gives it excellent balance when paired with rich meats.
Key Features
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100% natural hickory wood
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Strong, rich and slightly sweet smoke flavour
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Excellent with pork, beef and chicken
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Particularly good with bacon, sausages and pork shoulder
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Great for ribs and pulled pork
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Can be blended with Apple or Cherry wood chips
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Suitable for gas BBQs
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Ideal for smoker boxes
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Suitable for electric smokers
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Great for kettle BBQs and ceramic grills
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Suitable for griddles
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Western Premium BBQ SKU 18075
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Approximately 180 cubic inches per bag
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Approximate weight 700g
What Does Hickory Wood Smoke Taste Like?
Hickory produces a strong, rich and slightly sweet smoke flavour.
It's a more pronounced smoking wood than Apple or Cherry, making it particularly suitable for richer foods that can handle a stronger smoke profile.
Compared with other popular smoking woods:
Apple – Mild, delicate and sweet
Cherry – Mild, fruity and slightly sweet
Pecan – Medium, rich, nutty and sweet
Hickory – Strong, rich and slightly sweet
Mesquite – Bold, earthy and intense
If you're looking for that recognisable classic American BBQ flavour, Hickory is one of the best smoking woods to choose.
Perfect for Pork & Ribs
Hickory and pork are one of barbecue's classic flavour combinations.
The rich smoke works particularly well with:
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Pork ribs
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Pulled pork
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Pork shoulder
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Pork belly
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Pork chops
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Bacon
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Sausages
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Ham
Hickory's stronger smoke character complements the richness and fat content of pork particularly well.
For ribs, pork shoulder and pulled pork, it provides the deep smoky flavour associated with traditional low-and-slow barbecue.
Hickory Smoke for Bacon & Sausages
Hickory has long been associated with smoked pork products, and Western specifically recommends these smoking chips for bacon and sausages.
Try them with:
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Bacon
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Pork sausages
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Beef sausages
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Bratwurst
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Kransky
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Homemade sausages
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Ham
The slightly sweet smoke adds depth without masking the seasoning and natural flavour of the meat.
Excellent with Beef
Hickory isn't just for pork.
Its robust smoke profile makes it an excellent choice for beef, including:
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Beef ribs
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Brisket
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Burgers
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Steaks
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Beef cheeks
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Chuck roast
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Short ribs
If you want a stronger smoke flavour than you'd normally get from Oak or a fruitwood, Hickory is an excellent choice.
For particularly large cuts such as brisket, use Hickory carefully or blend it with a milder wood to control the smoke intensity.
Great with Chicken
Western also recommends Hickory Wood Chips for chicken.
Try them with:
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Whole chicken
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Chicken wings
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Chicken thighs
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Drumsticks
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Spatchcock chicken
Because Hickory produces stronger smoke than Apple or Cherry, a relatively small quantity can provide plenty of flavour when cooking poultry.
Blend Hickory with Apple or Cherry
Hickory is excellent on its own, but Western specifically recommends mixing Hickory Wood Chips with Apple or Cherry smoking chips to create your own flavour combinations.
Hickory + Apple
Combines rich Hickory smoke with Apple's mild natural sweetness.
Excellent for:
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Pork ribs
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Pulled pork
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Chicken
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Sausages
Hickory + Cherry
Combines classic BBQ smoke with a sweeter, fruitier finish.
Excellent for:
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Ribs
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Chicken
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Pork shoulder
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Beef
Blending smoking woods is an easy way to create a more complex flavour while reducing the intensity of straight Hickory smoke.
Ideal Hickory Smoking Chips for Gas BBQs
You don't need a dedicated smoker to enjoy genuine Hickory smoke.
Western Hickory Wood Chips are suitable for gas grills, making them an easy way to introduce authentic wood smoke to a hooded gas BBQ.
Using Hickory Chips in a Smoker Box
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Add a handful of Hickory Wood Chips to your smoker box.
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Position the box over or near an active burner.
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Allow the box to heat until smoke develops.
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Add your food.
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Close the hood to retain the smoke.
This is an excellent method for burgers, steaks, chicken, sausages, ribs and other shorter BBQ cooks.
Great for Electric Smokers
Western Hickory Wood Chips are also suitable for electric smokers designed to use loose smoking wood.
Their smaller size allows them to heat and begin producing smoke relatively quickly, making them suitable for:
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Electric cabinet smokers
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Wood chip trays
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Smoker compartments
Always follow your smoker manufacturer's instructions regarding the amount and placement of wood chips.
Perfect for Kettle BBQs
Hickory Wood Chips are an easy way to add classic smoke flavour when cooking over charcoal.
They're ideal for:
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Weber® kettles
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Hooded charcoal BBQs
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Portable charcoal grills
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Charcoal smokers
Add a modest quantity of Hickory Wood Chips to hot charcoal shortly before cooking and close the lid to circulate the smoke around your food.
Because Hickory is relatively strong, start with a small amount and increase it on future cooks if you prefer a heavier smoke flavour.
Suitable for Kamado & Ceramic BBQs
Western Hickory Wood Chips can also be used in ceramic grills such as:
Wood chips are particularly useful when you want smoke to develop quickly.
For extended low-and-slow cooks, larger Hickory Wood Chunks will generally provide smoke for longer and require less replenishment.
Hickory Wood Chips vs Hickory Wood Chunks
Both products provide genuine Hickory smoke, but their different sizes make them suited to different cooking methods.
Hickory Wood Chips
Best for:
Hickory Wood Chunks
Best for:
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Long low-and-slow cooks
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Kamado BBQs
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Charcoal smokers
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Long kettle cooks
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Brisket
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Pork shoulder
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Extended smoking
If you're using a gas BBQ or electric smoker, Hickory Wood Chips are generally the more convenient choice.
If you're running a long charcoal or kamado cook, Hickory Wood Chunks will generally provide smoke for longer.
How to Use Hickory Wood Chips
Gas BBQ
Place a handful of Hickory Wood Chips into a smoker box and position it over or close to an active burner. Once the chips begin producing smoke, add your food and close the hood.
Charcoal BBQ
Add a small handful directly to hot charcoal shortly before cooking.
Electric Smoker
Place the chips into your smoker's designated wood chip tray or compartment according to the manufacturer's instructions.
Kamado
Scatter a modest amount amongst or over the charcoal when you want Hickory smoke to develop quickly.
Hickory is a stronger smoking wood, so it's generally better to start with less and add more if required.
Do You Need to Soak Hickory Wood Chips?
For most modern BBQ applications, soaking wood chips isn't necessary.
Dry Hickory chips begin heating and producing useful smoke more quickly because the heat doesn't first need to evaporate absorbed water.
If the manufacturer of your particular electric smoker or smoking equipment specifically recommends soaking wood chips, follow its instructions.
100% Natural Hickory Wood
Western Premium BBQ Hickory Wood Chips are made from 100% natural hickory hardwood, giving your food genuine wood-fired smoke flavour.
There are no artificial smoke flavours required—just real Hickory wood and your choice of barbecue or smoker.
Specifications
| Feature |
Specification |
| Product |
Western Premium BBQ Hickory Wood Chips |
| SKU |
18075 |
| Wood |
100% Natural Hickory Wood |
| Smoke Profile |
Strong, Rich & Slightly Sweet |
| Best With |
Pork, Beef & Chicken |
| Particularly Good For |
Bacon, Sausages, Pork Shoulder & Ribs |
| Pack Volume |
Approx. 180 cu in / 3L |
| Approx. Weight |
Approx. 700g* |
| Suitable For |
Gas, Electric, Griddle, Kettle & Ceramic Grills |
*As a natural wood product, pack weight may vary.
Perfect For
Why Buy Your Smoking Wood From Hot Things?
Hot Things stocks a wide range of premium BBQ smoking fuels, including Western Premium BBQ wood chips and chunks, hardwood pellets and charcoal.
Whether you're adding Hickory smoke to ribs on a gas BBQ, cooking chicken in a kettle or experimenting with Hickory, Apple and Cherry combinations, our experienced team can help you choose the right smoking wood for your barbecue and the food you're cooking.
Frequently Asked Questions
What flavour do Hickory Wood Chips give food?
Hickory produces a strong, rich smoke aroma with a slightly sweet flavour. It's stronger than mild fruitwoods such as Apple and Cherry and is one of the classic smoking woods used for American-style barbecue.
What meat is Hickory wood best for?
Hickory is particularly good with pork, beef and chicken. It's especially popular with bacon, sausages, pork shoulder and ribs.
Are Hickory Wood Chips good for pork ribs?
Yes. Hickory is one of the classic smoking woods for pork ribs. Its rich, slightly sweet smoke complements pork particularly well.
Is Hickory good for pulled pork?
Yes. Hickory and pork shoulder are an excellent combination, making these smoking chips a great option for adding classic BBQ flavour to pulled pork.
Can I use Hickory Wood Chips on a gas BBQ?
Yes. Western Hickory Wood Chips are specifically suitable for gas grills. Using them in a smoker box is one of the easiest ways to add genuine Hickory smoke to a hooded gas BBQ.
Can I use Hickory Wood Chips in an electric smoker?
Yes. Western lists these chips as suitable for electric smokers. Use them in your smoker's wood chip tray or compartment according to the manufacturer's instructions.
Can I use Hickory Wood Chips in a Weber kettle?
Yes. Add a small quantity of Hickory Wood Chips to hot charcoal to introduce classic wood smoke during cooking.
Can I use Hickory Wood Chips in a Kamado Joe or Big Green Egg?
Yes. Western Hickory Wood Chips are suitable for ceramic grills. For longer low-and-slow cooks, larger Hickory Wood Chunks may be more convenient because they smoulder for longer.
What's the difference between Hickory Wood Chips and Hickory Wood Chunks?
Wood chips are smaller and begin producing smoke relatively quickly, making them ideal for gas BBQs, smoker boxes, electric smokers and shorter cooks. Wood chunks are larger and smoulder for longer, making them better suited to extended charcoal and kamado cooking.
Can I mix Hickory with other smoking woods?
Yes. Western specifically recommends mixing Hickory with Apple or Cherry Wood Chips. Apple provides a milder sweetness, while Cherry adds a fruity character to Hickory's stronger traditional BBQ smoke.
Do I need to soak Hickory Wood Chips?
Generally, no. Dry wood chips can be used directly in a smoker box or on charcoal. If your particular smoker manufacturer recommends soaking, follow its instructions.
Are these real Hickory Wood Chips?
Yes. Western Premium BBQ Hickory Wood Chips are made from 100% natural Hickory wood.
