Big Green Egg Premium Woodchunks

Premium Woodchunks are best for longer cooks or larger cuts where you want smoke to build steadily. They burn more slowly than woodchips, so they suit brisket, pork belly, ribs, larger joints, vegetables and cheese. For a quick burst of smoke on a short cook, Premium Woodchips may be the better choice.

The available flavours are apple, hickory and mesquite, sold separately. Apple is a good choice for a gentler fruity smoke, hickory suits a stronger barbecue flavour, and mesquite is useful when you want a bolder smoke profile. Check the selected variant before ordering, as prices and availability can vary by flavour.

Soak a few woodchunks in water for around 15 minutes before cooking, then scatter them onto the hot charcoal. Add your food, close the lid and let the smoke build. You should notice the flavour after around 10 to 15 minutes, with a stronger result the longer the food is exposed to the smoke.

Neither is better for every cook. Woodchunks burn more slowly, making them the better choice for long smoking sessions and larger cuts of meat. Woodchips give a quicker burst of smoke, which is useful for shorter cooks or more delicate foods. If you mainly cook low-and-slow barbecue, chunks are the more practical option.

Each bag is approximately 3kg and contains 100% natural hardwood. Store the bag somewhere dry once opened, as damp chunks can be harder to light and manage. Use a few chunks at a time rather than overloading the fire, especially if you want a balanced smoke flavour.