Enhance the natural flavour of your barbeque with smoking wood chunks with a variety of natural hardwood flavour profiles - American Oak Blend, Maple Blend, Hickory, Cherry and Apple.

When you add natural American hardwood to your BBQ you get real slow smoke and infuse the unique flavour of that wood throughout your cook. Produce a tasty crust, or 'bark’ onto its surface, just like the professionals do.

There are no fillers in our BBQ smoking wood chunks, just 100% eco-friendly, natural hardwood.

Perfect for any grill; no soak, no mess, no hassle!

Suitable for Offset Smokers, Electric Smokers, Pellet Grills, Webers, and Gas BBQ's.


When it comes to smoking meat, the type of wood you use can have a big impact on the final product. Different woods impart different flavours, so it's important to select a smoking wood that will complement the taste of your favourite cut of meat. While there are no hard and fast rules when it comes to choosing smoking wood, here is what you should look out for to achieve that delicious, smoky flavour every time.



Hickory is one of the most popular woods used for smoking because it imparts a rich, distinct flavour and deep colour to meat. Hickory is a hardwood, which means it burns hot and slow, providing a consistent smoke for longer cooks. Hickory smoking wood also has high sugar content, which naturally pairs well with pork and helps to create a nice bark on smoked meats.



Oak is a versatile smoking wood that goes well with poultry, pork, beef, and even lamb. Oak imparts a milder flavour on your food, so it's a good choice if you don't want the smoke taste to be too overwhelming. Oak smoking wood also has a high heat capacity, making it perfect for slow-smoking over low temperatures. 



Reminiscent of maple syrup, maple is a sweet smoking wood that's often used for chicken or ham. The wood produces a light smoke that adds a delicate sweetness and mild aroma to smoked meats and vegetables. You can also try mixing the maple smoker wood chunks with stronger aroma woods such as hickory to add a subtle zest to the overall taste.



Cherry is a fruity smoking wood that produces a light, sweet flavouring - delicate and not overpowering. It's perfect for use with poultry or pork, and it imparts a lovely pink colour to the meat. On darker meats, cherry smoke produces a dark mahogany colouring that looks simply mouth watering. Cherry is often used in combination with other smoking woods to give food a more complex flavour profile.



Apple smoking wood has a mildly sweet and fruity flavour which is ideal for cooking pork, poultry, seafood, vegetables, and even fruit. Because of this mildness, meat that is grilled with apple wood can take some time to attain full flavour. Apple wood chips also produce very little smoke which is great for indoor cooking. Like cherry, apple is often used in combination with other smoking woods to create a unique taste.


Now that you know more about the different types of woods for barbecuing in Australia, it's time to get grilling! We’ve teamed up with Mojobricks to bring you Bar-B-Qubes, the world’s finest smoking wood. Our award winning compressed wood chunks are unique in the Australian BBQ scene. So smoke like a pro with these eco-friendly, 100% natural American hardwoods.