Description
Classic Hickory Smoke for Pork, Ribs, Beef & Chicken
Bring bold, authentic American BBQ flavour to your smoker with Western Premium BBQ Hickory Wood Chunks. Made from 100% real hickory wood, these premium smoking chunks deliver a strong, rich smoke aroma with a slightly sweet finish—perfect for creating the deep barbecue flavour associated with traditional low-and-slow cooking.
Hickory is a classic choice for pork shoulder, ribs, bacon and sausages, while its robust smoke also pairs beautifully with beef and chicken. Use the chunks with charcoal in a kettle, kamado or smoker to add genuine hardwood flavour to everything from pulled pork to beef ribs.
Why Smoke with Hickory Wood?
Hickory is one of the most recognised smoking woods in American barbecue. It produces a noticeably stronger smoke than mild fruitwoods such as Apple or Cherry, but without needing to be as aggressive as Mesquite.
Key Features
-
100% real hickory wood
-
Strong, rich smoke aroma
-
Slightly sweet flavour
-
Excellent with pork, beef and chicken
-
Particularly good for bacon, sausages and pork shoulder
-
Ideal for ribs and low-and-slow barbecue
-
Can be blended with Apple or Cherry wood
-
Use with or instead of charcoal
-
Suitable for kettle BBQs, ceramic grills and smokers
-
Western Premium BBQ SKU 78155
-
Approximately 500 cubic inches per box
-
Approximate average weight 2.4kg
What Does Hickory Wood Smoke Taste Like?
Hickory produces a strong, savoury and slightly sweet smoke flavour that is closely associated with traditional American barbecue.
Its richer character makes it particularly suitable for foods that can stand up to a more pronounced smoke profile.
Think:
Rich + Smoky + Strong + Slightly Sweet
Compared with other popular smoking woods:
Apple – Mild, delicate and sweet
Cherry – Mild, fruity and slightly sweet
Post Oak – Mild, clean and balanced
Pecan – Medium, rich, nutty and sweet
Hickory – Strong, rich and slightly sweet
Mesquite – Very bold and intense
If you want a recognisable classic BBQ smoke flavour, Hickory is one of the best places to start.
Perfect for Pork
Hickory and pork are one of barbecue's classic combinations.
Hickory smoke works particularly well with:
-
Pulled pork
-
Pork shoulder
-
Pork ribs
-
Pork belly
-
Bacon
-
Sausages
-
Pork chops
-
Ham
Its stronger smoke profile complements the richness and fat content of pork, making it particularly effective during long low-and-slow cooks.
For pulled pork or ribs, add several Hickory chunks throughout your charcoal so the meat receives a steady layer of hardwood smoke during the early stages of cooking.
Excellent for Beef & Ribs
Hickory isn't limited to pork.
Its stronger smoke character also makes it an excellent choice for:
-
Beef ribs
-
Brisket
-
Beef cheeks
-
Chuck roast
-
Short ribs
-
Burgers
-
Steaks
If you prefer a more pronounced smoke flavour on beef than you'd get from Post Oak, Hickory is an excellent alternative.
Great with Chicken
Hickory also pairs well with chicken, particularly when you're cooking:
-
Whole chickens
-
Chicken wings
-
Chicken thighs
-
Drumsticks
-
Spatchcock chicken
Because Hickory is a stronger smoking wood, use it more sparingly with poultry than you might with a large pork shoulder or beef brisket.
A small amount can deliver plenty of flavour.
Blend Hickory with Apple or Cherry
One of the best ways to use Hickory is to combine it with a milder fruitwood.
Western Premium BBQ specifically recommends mixing Hickory with Apple or Cherry Wood Chunks to create your own flavour combinations.
Hickory + Apple
Strong traditional BBQ smoke softened by Apple's mild sweetness.
Excellent for:
-
Pulled pork
-
Pork ribs
-
Chicken
-
Sausages
Hickory + Cherry
Rich Hickory smoke combined with Cherry's sweeter fruitwood character.
Excellent for:
-
Pork ribs
-
Beef ribs
-
Chicken
-
Pork shoulder
Blending woods lets you achieve a more complex smoke profile without making the Hickory flavour too dominant.
Hickory Wood Chunks vs Wood Chips
Wood chunks are larger pieces of hardwood designed to smoulder for significantly longer than conventional smoking chips.
This makes Hickory Wood Chunks particularly useful for:
-
Low-and-slow barbecue
-
Pulled pork
-
Brisket
-
Ribs
-
Kettle BBQs
-
Kamado and ceramic BBQs
-
Charcoal smokers
-
Drum smokers
-
Offset smokers
For longer cooks, chunks generally require less frequent replenishment than smaller wood chips.
Perfect for Kettle & Kamado BBQs
Western Hickory Wood Chunks can be used with or instead of charcoal in kettle grills, ceramic grills and smokers.
Ideal for use with:
Adding just one or two chunks to your charcoal is an easy way to introduce genuine hardwood smoke to your cook.
How to Use Hickory Wood Chunks
In a Kettle BBQ
Light your charcoal as normal and add one or two Hickory chunks once the BBQ is approaching cooking temperature.
For low-and-slow cooking using a charcoal snake, place chunks at intervals along the first section of the snake so fresh Hickory begins smoking progressively.
In a Kamado
Nestle one or more Hickory chunks amongst your lump charcoal.
Placing the wood throughout the charcoal rather than simply sitting everything on top allows fresh pieces of Hickory to begin smoking as the fire moves through the fuel.
For Long Low-and-Slow Cooks
You don't need to continually add smoking wood throughout the entire cook. A few well-positioned chunks during the earlier stages can provide plenty of genuine Hickory flavour.
Do You Need to Soak Hickory Wood Chunks?
Generally, no.
Wood chunks are substantially larger than smoking chips and are designed to heat gradually and smoulder when placed amongst charcoal.
Using them dry allows the wood to begin producing clean smoke without first having to evaporate absorbed water.
100% Real Hickory Wood
Western Premium BBQ Hickory Wood Chunks are made from 100% real Hickory wood, providing genuine hardwood smoke rather than artificial smoke flavour.
Western Premium BBQ's smoking wood range is produced from authentic wood sources without binders or chemicals.
That makes it a simple way to introduce genuine wood-fired character into charcoal barbecue.
Specifications
| Feature |
Specification |
| Product |
Western Premium BBQ Hickory Wood Chunks |
| SKU |
78155 |
| Wood |
100% Real Hickory Wood |
| Smoke Profile |
Strong, Rich & Slightly Sweet |
| Best With |
Pork, Beef & Chicken |
| Particularly Good For |
Bacon, Sausages, Pork Shoulder & Ribs |
| Box Volume |
Approx. 500 cu in |
| Approx. Weight |
Approx. 2.4kg* |
| Suitable For |
Kettles, Kamados, Charcoal BBQs & Smokers |
*Weight varies naturally according to moisture levels in the wood.
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 chunks and chips, hardwood pellets and charcoal.
Whether you're smoking pork shoulder overnight, cooking ribs in a kettle or experimenting with different combinations of Hickory, Apple and Cherry, 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 does Hickory wood give food?
Hickory produces a strong smoke aroma with a slightly sweet flavour. It delivers a richer and more pronounced smoke than milder fruitwoods such as Apple or Cherry, making it an excellent choice for traditional American-style barbecue.
What meat is Hickory best for smoking?
Hickory is particularly good with pork, beef and chicken. It's commonly paired with bacon, sausages, pork shoulder and ribs because its stronger smoke complements rich, fatty meats exceptionally well.
Is Hickory good for pulled pork?
Yes. Hickory is one of the classic smoking woods for pulled pork. Its strong, slightly sweet smoke works particularly well with pork shoulder during a long low-and-slow cook.
Is Hickory good for smoking ribs?
Yes. Hickory is an excellent choice for both pork ribs and beef ribs. For a slightly sweeter and more balanced flavour, try combining Hickory with Apple or Cherry wood.
Can I use Hickory chunks for brisket?
Yes. Hickory's stronger smoke profile works very well with beef and can be used for brisket. If you prefer a milder Texas-style smoke profile, Post Oak is another excellent option.
Can I use Hickory chunks in a Weber kettle?
Yes. Western Hickory Wood Chunks are suitable for kettle grills and can be used with charcoal to produce genuine hardwood smoke.
Can I use Hickory in a Kamado Joe or Big Green Egg?
Yes. These chunks are well suited to ceramic kamado BBQs. Nestle one or more pieces amongst the charcoal so they begin smoking progressively during the cook.
Do I need to soak Hickory wood chunks?
No. Wood chunks can generally be used dry. Their larger size allows them to heat gradually and smoulder naturally when added to charcoal.
Can I mix Hickory with other smoking woods?
Absolutely. Western specifically recommends combining Hickory with Apple or Cherry Wood Chunks. This combines Hickory's stronger traditional BBQ smoke with the sweeter, milder character of fruitwood.
Are these real Hickory wood chunks?
Yes. Western Premium BBQ Hickory Wood Chunks are made from 100% real Hickory wood.
