Hickory is the backbone of American barbecue — a strong, sweet, almost bacon-like smoke that makes pork ribs and brisket taste like the pit houses of Texas. Our hickory smoking chips are ready to soak and scatter over hot coals.
How to Use
- Soak 30 minutes, drain, scatter over hot charcoal
- Strong flavour — best with pork, beef, game and cured meats
- 750g tub = many long cooks
Milder meats? Try our poultry & pork blend or the beef & lamb blend. Explore the whole BBQ range and our smoking guides.
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