{"title":"Western BBQ Products","description":"\u003cp\u003e\u003cstrong\u003eWestern Premium BBQ Products has been drying real wood for the fire since 1972\u003c\/strong\u003e — a proper American wood house, now part of the Duraflame family, that’s spent more than 25 years perfecting one job: turning real trees into real smoke.\u003c\/p\u003e\n\u003cp\u003eNo chemical binders, no shortcuts. Every batch — dried in roughly 10,000-pound lots — is tested for moisture content and logged for consistency, which is why Western chips light fast, burn clean, and leave behind around 2% ash, next to nothing next to the 18–28% a chemically-bound briquet leaves in your firebox.\u003c\/p\u003e\n\u003cp\u003eFive flavours make the trip over: \u003ca href=\"\/products\/western-bbq-products-apple-smoking-wood-chips-100-real-apple-wood-180-cu-in\"\u003eApple\u003c\/a\u003e for a sweet, fruity smoke that goes gently on pork and chicken; \u003ca href=\"\/products\/western-bbq-products-cherry-smoking-wood-chips-100-real-cherry-wood-180-cu-in\"\u003eCherry\u003c\/a\u003e for mild sweetness and that deep mahogany colour on chicken and seafood; \u003ca href=\"\/products\/western-bbq-products-hickory-smoking-wood-chips-100-real-hickory-wood-180-cu-in\"\u003eHickory\u003c\/a\u003e for the classic, bold backyard BBQ flavour; \u003ca href=\"\/products\/western-bbq-products-mesquite-smoking-wood-chips-100-real-mesquite-wood-180-cu-in\"\u003eMesquite\u003c\/a\u003e for something bold and earthy enough to stand up to brisket; and \u003ca href=\"\/products\/western-bbq-products-pecan-smoking-wood-chips-100-real-pecan-wood-180-cu-in\"\u003ePecan\u003c\/a\u003e for a nutty, mellow smoke that suits just about anything off the grill.\u003c\/p\u003e\n\u003cp\u003eLoad a handful into a smoker box, scatter it straight over the coals, or soak first for a slower release — either way you’re 15 to 20 minutes from a fire that’s ready to cook. Real wood, real smoke, no nonsense. Smuggled ashore by The Rub Hub.\u003c\/p\u003e","products":[{"product_id":"western-bbq-products-apple-smoking-wood-chips-100-real-apple-wood-180-cu-in","title":"WESTERN BBQ PRODUCTS - Apple Smoking Wood Chips | 100% Real Apple Wood | 600g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real apple wood smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Front of palate is soft and fruity — barely-there sweetness, no sharp edges.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 600g bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in USA — Western Premium BBQ Products, a Duraflame company\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, poultry, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe gentle one that still gets it done\u003c\/h2\u003e\u003cp\u003eApple is the wood you reach for when you want real smoke without shouting over the protein. Kiln-dried, 100% real apple wood, and mild enough to sit under pork and poultry without burying them. This is the bag every backyard smoker should have on the shelf for a Sunday roast that doesn't need an apology.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eFront of palate is soft and fruity — barely-there sweetness, no sharp edges. Through the middle it turns into a gentle, rounded smoke that reads as \"home cooking\" rather than \"campfire.\" The finish is clean, with just a whisper of orchard sweetness left on the back of the tongue. Good on its own; genuinely great stacked with mesquite or pecan when beef's on the menu and you still want some of that apple softness in there.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eLoad a smoker tray or foil pouch with two to three handfuls and set it over the hottest burner on a gas grill or electric smoker — expect smoke in twenty to thirty minutes.\u003c\/li\u003e\n\u003cli\u003eRibs, pork shoulder and chops all take apple smoke beautifully — it seasons the meat without competing with the rub.\u003c\/li\u003e\n\u003cli\u003eRoast vegetables — pumpkin, carrots, cauliflower — straight on the smoker with a scatter of apple chips for a proper Sunday lunch upgrade.\u003c\/li\u003e\n\u003cli\u003eChasing a beef cook? Blend a handful of apple in with mesquite or pecan chips so the smoke stays interesting without going one-note bold.\u003c\/li\u003e\n\u003cli\u003eRogue move: apple smoke under a cheese board (cold smoke setup) turns a supermarket cheddar into a talking point.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky, kiln-dried apple wood chips — pale timber, no dust, no bark clumps. 600g per bag. Natural product — exact volume may vary slightly with the wood's natural moisture, so always check the physical bag for the printed weight. Dry enough to catch fast, dense enough to smoulder rather than flare.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real apple wood, kiln-dried in batches of approximately 10,000 lb and moisture-tested for consistency. No chemicals, no additives, no charcoal binders — real wood only, leaving roughly 2% residual ash. Natural product — always check the physical packaging for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eDo I need to soak apple wood chips before using them?\u003c\/strong\u003e\u003cbr\u003eNo — Western's chips are kiln-dried on purpose so they catch fast and smoke cleanly. Soaking mostly just delays the smoke and can make it steam instead. Straight from the bag onto the tray is the way it's designed to work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use apple wood chips on a gas grill?\u003c\/strong\u003e\u003cbr\u003eYes. Fill a reusable smoker tray or a foil pouch with two to three handfuls, sit it over the hottest burner, and give it twenty to thirty minutes to start smoking before your cook goes on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I blend apple chips with?\u003c\/strong\u003e\u003cbr\u003eApple plays well with almost anything — it's the mild, sweet base note. For pork and poultry it's great solo; for beef, blend a handful in with mesquite or pecan so you keep some of that softness under the bolder wood.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/287_amazed-smoked-chicken-mahogany.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery serious smoker needs apple chips in the shed — no exceptions. Rub the cut with \u003ca href=\"\/products\/smoky-pastures-sweet-dreams-seasoning-rub\"\u003eSmoky Pastures Sweet Dreams Rub\u003c\/a\u003e, run this apple smoke low and steady, then finish the plate with \u003ca href=\"\/products\/kosmos-q-apple-chipotle-bbq-sauce\"\u003eKosmos Q Apple Chipotle BBQ Sauce\u003c\/a\u003e. Feed the fire a little at a time — a handful of chips does more good than a mountain dumped on all at once.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Do I need to soak apple wood chips before using them?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No \\u2014 Western's chips are kiln-dried on purpose so they catch fast and smoke cleanly. Soaking mostly just delays the smoke and can make it steam instead. Straight from the bag onto the tray is the way it's designed to work.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use apple wood chips on a gas grill?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Fill a reusable smoker tray or a foil pouch with two to three handfuls, sit it over the hottest burner, and give it twenty to thirty minutes to start smoking before your cook goes on.\"}}, {\"@type\": \"Question\", \"name\": \"What can I blend apple chips with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Apple plays well with almost anything \\u2014 it's the mild, sweet base note. For pork and poultry it's great solo; for beef, blend a handful in with mesquite or pecan so you keep some of that softness under the bolder wood.\"}}]}\u003c\/script\u003e","brand":"WESTERN BBQ PRODUCTS","offers":[{"title":"Default Title","offer_id":44761918734378,"sku":"WBBQ-APPLE","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/western-bbq-products-apple-smoking-wood-chips-600g.png?v=1787956912"},{"product_id":"western-bbq-products-cherry-smoking-wood-chips-100-real-cherry-wood-180-cu-in","title":"WESTERN BBQ PRODUCTS - Cherry Smoking Wood Chips | 100% Real Cherry Wood | 600g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real cherry wood smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Opens tangy and bright, more fruit-forward than apple, with a touch more character on the front palate.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 600g bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in USA — Western Premium BBQ Products, a Duraflame company\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, sausages, fish\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eColour and character, no shouting required\u003c\/h2\u003e\u003cp\u003eCherry is the wood that does two jobs at once — it lays down a mild, tangy smoke and leaves a proper mahogany-red tint on whatever it touches. 100% real cherry wood, kiln-dried, built for the cooks where looks matter almost as much as flavour.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eOpens tangy and bright, more fruit-forward than apple, with a touch more character on the front palate. Through the middle it mellows into a mild, sweet smoke that never turns bitter. The finish is clean and a little tart — the reason cherry-smoked salmon and chicken read as restaurant-grade rather than backyard. Reliably good on its own; doesn't need a blending partner to earn its keep.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eTwo to three handfuls in a smoker tray over the hottest burner — twenty to thirty minutes to get proper smoke going, gas or electric.\u003c\/li\u003e\n\u003cli\u003eChicken and turkey pick up that signature reddish-mahogany colour along with the smoke — a genuine step up for a whole bird.\u003c\/li\u003e\n\u003cli\u003eCherry and salmon is a classic pairing for a reason — mild enough not to fight delicate fish, sweet enough to complement it.\u003c\/li\u003e\n\u003cli\u003eSausages take the colour beautifully too — smoke a batch of snags for a barbecue that actually looks like it took effort.\u003c\/li\u003e\n\u003cli\u003eRogue move: a light cherry smoke under a fruit crumble or a batch of nuts turns a side dish into the thing everyone asks about.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eKiln-dried cherry wood chips with a warm reddish-brown timber tone. 600g per bag. Natural product — exact volume may vary slightly with the wood's natural moisture, so always check the physical bag for the printed weight. Clean-burning, minimal dust.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real cherry wood, kiln-dried in batches of approximately 10,000 lb and moisture-tested for consistency. No chemicals, no additives, no charcoal binders — real wood only, leaving roughly 2% residual ash. Natural product — always check the physical packaging for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWill cherry wood chips actually change the colour of the meat?\u003c\/strong\u003e\u003cbr\u003eYes — cherry smoke is known for leaving a warm reddish-mahogany tint, especially noticeable on chicken, turkey and sausages. It's a real, visible effect, not just a flavour claim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs cherry wood too strong for fish?\u003c\/strong\u003e\u003cbr\u003eNo — it's one of the milder smoking woods, which is exactly why it works so well on salmon and other fish. You get colour and a gentle, tangy smoke without overpowering delicate flesh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use for one cook?\u003c\/strong\u003e\u003cbr\u003eTwo to three handfuls in a smoker tray or foil pouch is the standard load. Keep a second batch ready if you're smoking low and slow for longer than a couple of hours.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/227_amazed-smoked-salmon-side.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: keep cherry chips loaded and ready, always. Rub the cut with \u003ca href=\"\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSINSQUE Grunt Cherry Pork Rub\u003c\/a\u003e, run this cherry smoke low and steady, then finish the plate with \u003ca href=\"\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke On Wheels Bootleg Bourbon Infused BBQ Sauce\u003c\/a\u003e. Feed the fire a little at a time — a handful of chips does more good than a mountain dumped on all at once.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Will cherry wood chips actually change the colour of the meat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes \\u2014 cherry smoke is known for leaving a warm reddish-mahogany tint, especially noticeable on chicken, turkey and sausages. It's a real, visible effect, not just a flavour claim.\"}}, {\"@type\": \"Question\", \"name\": \"Is cherry wood too strong for fish?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No \\u2014 it's one of the milder smoking woods, which is exactly why it works so well on salmon and other fish. You get colour and a gentle, tangy smoke without overpowering delicate flesh.\"}}, {\"@type\": \"Question\", \"name\": \"How much should I use for one cook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Two to three handfuls in a smoker tray or foil pouch is the standard load. Keep a second batch ready if you're smoking low and slow for longer than a couple of hours.\"}}]}\u003c\/script\u003e","brand":"WESTERN BBQ PRODUCTS","offers":[{"title":"Default Title","offer_id":44761918832682,"sku":"WBBQ-CHERRY","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/western-bbq-products-cherry-smoking-wood-chips-600g.png?v=1787956911"},{"product_id":"western-bbq-products-hickory-smoking-wood-chips-100-real-hickory-wood-180-cu-in","title":"WESTERN BBQ PRODUCTS - Hickory Smoking Wood Chips | 100% Real Hickory Wood | 700g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real hickory wood smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Big, confident smoke on the front palate — bacon-adjacent, a little earthy.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 700g bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in USA — Western Premium BBQ Products, a Duraflame company\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken, beef\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe bacon-and-beer wood, sorted\u003c\/h2\u003e\u003cp\u003eHickory is the wood most people picture when they hear the word \"smoked.\" Strong, unmistakable, slightly sweet under the bark — 100% real hickory, kiln-dried, the same wood behind classic American bacon and smokehouse pork. Not subtle, and not trying to be.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig, confident smoke on the front palate — bacon-adjacent, a little earthy. Through the middle it holds strong without turning acrid, and there's a genuine undercurrent of sweetness that keeps it from tasting one-dimensional. The finish lingers, which is exactly the point on a low-and-slow pork shoulder. Blend with apple or cherry if you want the hickory backbone with a softer edge.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eTwo to three handfuls in a smoker tray or foil pouch over the hottest burner — twenty to thirty minutes to get it billowing.\u003c\/li\u003e\n\u003cli\u003eThe benchmark wood for pork shoulder, bacon-style cooks and low-and-slow ribs — this is where hickory earns its reputation.\u003c\/li\u003e\n\u003cli\u003eChicken thighs and drumsticks take hickory smoke well when you want something bolder than the usual fruit woods.\u003c\/li\u003e\n\u003cli\u003eBeef holds up to hickory too — try it under a chuck roast or a batch of burnt ends.\u003c\/li\u003e\n\u003cli\u003eBlend a handful with apple or cherry if the full-strength hit is more than the cook (or the guests) can handle.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eKiln-dried hickory wood chips — dense, dark-grained timber, no dust or bark clumps. 700g per bag. Natural product — exact volume may vary slightly with the wood's natural moisture, so always check the physical bag for the printed weight. Built to smoulder long and steady.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real hickory wood, kiln-dried in batches of approximately 10,000 lb and moisture-tested for consistency. No chemicals, no additives, no charcoal binders — real wood only, leaving roughly 2% residual ash. Natural product — always check the physical packaging for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs hickory too strong for chicken?\u003c\/strong\u003e\u003cbr\u003eIt's on the bolder end, but plenty of pitmasters run chicken thighs and drumsticks on hickory with no complaints. If it's your first time, start with a lighter load and build confidence from there.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between hickory and pecan chips?\u003c\/strong\u003e\u003cbr\u003eThey're close cousins — pecan carries a similar strong smoke but leans sweeter and a touch milder. Hickory is the bolder, more classic \"smokehouse\" profile of the two.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use hickory chips in a charcoal kettle grill?\u003c\/strong\u003e\u003cbr\u003eYes, though wood chunks generally perform better than chips over straight charcoal for longer burns. Chips work fine for shorter cooks — scatter a handful directly onto hot coals or use a foil pouch.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/277_amazed-smoked-pork-shoulder.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eI've smuggled worse past the missus than a bag of wood chips. Rub the cut with \u003ca href=\"\/products\/butchers-axe-ranger-red-rub\"\u003eButchers Axe Ranger Red Rub\u003c\/a\u003e, run this hickory smoke low and steady, then finish the plate with \u003ca href=\"\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e. Feed the fire a little at a time — a handful of chips does more good than a mountain dumped on all at once.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is hickory too strong for chicken?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's on the bolder end, but plenty of pitmasters run chicken thighs and drumsticks on hickory with no complaints. If it's your first time, start with a lighter load and build confidence from there.\"}}, {\"@type\": \"Question\", \"name\": \"What's the difference between hickory and pecan chips?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"They're close cousins \\u2014 pecan carries a similar strong smoke but leans sweeter and a touch milder. Hickory is the bolder, more classic \\\"smokehouse\\\" profile of the two.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use hickory chips in a charcoal kettle grill?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, though wood chunks generally perform better than chips over straight charcoal for longer burns. Chips work fine for shorter cooks \\u2014 scatter a handful directly onto hot coals or use a foil pouch.\"}}]}\u003c\/script\u003e","brand":"WESTERN BBQ PRODUCTS","offers":[{"title":"Default Title","offer_id":44761918865450,"sku":"WBBQ-HICKORY","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/western-bbq-products-hickory-smoking-wood-chips-700g.png?v=1787956912"},{"product_id":"western-bbq-products-mesquite-smoking-wood-chips-100-real-mesquite-wood-180-cu-in","title":"WESTERN BBQ PRODUCTS - Mesquite Smoking Wood Chips | 100% Real Mesquite Wood | 750g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real mesquite wood smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Hits hard and fast on the front palate — tangy, earthy, unmistakably its own thing.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 750g bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in USA — Western Premium BBQ Products, a Duraflame company\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, steak, brisket\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eTexas turned up to bold\u003c\/h2\u003e\u003cp\u003eMesquite is the wood Texas built its reputation on — rich, distinct, unmistakably bold. 100% real mesquite wood, kiln-dried, made for brisket, steak and anything else that can handle a serious hit of smoke. This isn't the wood for a delicate cook. It's the wood for the cook you've been looking forward to all week.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eHits hard and fast on the front palate — tangy, earthy, unmistakably its own thing. Through the middle it stays bold without losing shape, and there's a savoury depth that beef in particular soaks up and runs with. The finish is long and smoky, the kind that clings to a good crust. Blend with a milder wood like post oak (or apple) if you want the mesquite character without the full intensity.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eTwo to three handfuls in a smoker tray or foil pouch over the hottest burner — expect real smoke inside twenty to thirty minutes.\u003c\/li\u003e\n\u003cli\u003eBrisket is the classic mesquite cook — low and slow, letting the bold smoke build a proper bark alongside the rub.\u003c\/li\u003e\n\u003cli\u003eSteak over mesquite smoke, finished hot and fast, is about as Texan as barbecue gets.\u003c\/li\u003e\n\u003cli\u003ePork and lamb both take mesquite well when you want more backbone than the fruit woods offer.\u003c\/li\u003e\n\u003cli\u003eBlend a handful with a milder wood if it's your first run — mesquite rewards a light hand until you know how your smoker behaves.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eKiln-dried mesquite wood chips — dense, richly grained timber. 750g per bag. Natural product — exact volume may vary slightly with the wood's natural moisture, so always check the physical bag for the printed weight. Burns hot and smoky, built for serious beef cooks.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real mesquite wood, kiln-dried in batches of approximately 10,000 lb and moisture-tested for consistency. No chemicals, no additives, no charcoal binders — real wood only, leaving roughly 2% residual ash. Natural product — always check the physical packaging for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs mesquite too strong for a first-time smoker?\u003c\/strong\u003e\u003cbr\u003eIt's one of the boldest woods available, so it's worth going easy the first time — start with a smaller load than usual and build up once you know how it behaves on your particular rig.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the best cut of beef for mesquite smoke?\u003c\/strong\u003e\u003cbr\u003eBrisket is the classic — low and slow, mesquite builds a serious bark. Steak, cooked hot and fast over mesquite, is the other Texan standard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I mix mesquite with a milder wood?\u003c\/strong\u003e\u003cbr\u003eYes, and it's a common move — blending a handful of mesquite with apple or post oak keeps that bold character while taking the edge off for a longer, gentler cook.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/191_grinning-flipping-steak-flames.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery serious smoker needs mesquite chips in the shed — no exceptions. Rub the cut with \u003ca href=\"\/products\/low-n-slow-basics-steak-shooter\"\u003eLow N Slow Basics Steak Shooter Rub\u003c\/a\u003e, run this mesquite smoke low and steady, then finish the plate with \u003ca href=\"\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e. Feed the fire a little at a time — a handful of chips does more good than a mountain dumped on all at once.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is mesquite too strong for a first-time smoker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's one of the boldest woods available, so it's worth going easy the first time \\u2014 start with a smaller load than usual and build up once you know how it behaves on your particular rig.\"}}, {\"@type\": \"Question\", \"name\": \"What's the best cut of beef for mesquite smoke?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Brisket is the classic \\u2014 low and slow, mesquite builds a serious bark. Steak, cooked hot and fast over mesquite, is the other Texan standard.\"}}, {\"@type\": \"Question\", \"name\": \"Can I mix mesquite with a milder wood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, and it's a common move \\u2014 blending a handful of mesquite with apple or post oak keeps that bold character while taking the edge off for a longer, gentler cook.\"}}]}\u003c\/script\u003e","brand":"WESTERN BBQ PRODUCTS","offers":[{"title":"Default Title","offer_id":44761918930986,"sku":"WBBQ-MESQUITE","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/western-bbq-products-mesquite-smoking-wood-chips-750g.png?v=1787956912"},{"product_id":"western-bbq-products-pecan-smoking-wood-chips-100-real-pecan-wood-180-cu-in","title":"WESTERN BBQ PRODUCTS - Pecan Smoking Wood Chips | 100% Real Pecan Wood | 700g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real pecan wood smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Strong on the front palate, closer to hickory than any of the fruit woods, but with a clear sweetness threaded through the middle that keeps it from turning heavy.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 700g bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in USA — Western Premium BBQ Products, a Duraflame company\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, pork, lamb\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHickory's sweeter cousin\u003c\/h2\u003e\u003cp\u003ePecan gives you a strong smoke in the same family as hickory, but with a genuine sweetness running underneath that softens the whole thing. 100% real pecan wood, kiln-dried, and versatile enough to cover beef, pork and lamb without ever feeling like the wrong choice.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eStrong on the front palate, closer to hickory than any of the fruit woods, but with a clear sweetness threaded through the middle that keeps it from turning heavy. The finish is warm and nutty rather than sharp — the reason pecan turns up on brisket as often as it does on ribs. Blend with apple or peach when poultry or vegetables are on the cook and you want that sweetness without the full strength.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eLoad two to three handfuls into a smoker tray or foil pouch over the hottest burner — twenty to thirty minutes to get proper smoke rolling.\u003c\/li\u003e\n\u003cli\u003eBrisket and pork shoulder both take pecan's strong-but-sweet smoke exceptionally well over a long, low-and-slow cook.\u003c\/li\u003e\n\u003cli\u003eLamb is an underrated pairing — pecan's sweetness works with the richness of the meat rather than fighting it.\u003c\/li\u003e\n\u003cli\u003eRibs on pecan smoke split the difference between hickory's boldness and a fruit wood's sweetness.\u003c\/li\u003e\n\u003cli\u003eBlend a handful with apple or peach chips for poultry or roasted vegetables when you want the sweetness without the full-strength hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eKiln-dried pecan wood chips — warm-toned timber, clean and dust-free. 700g per bag. Natural product — exact volume may vary slightly with the wood's natural moisture, so always check the physical bag for the printed weight. Smoulders long and steady for extended cooks.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real pecan wood, kiln-dried in batches of approximately 10,000 lb and moisture-tested for consistency. No chemicals, no additives, no charcoal binders — real wood only, leaving roughly 2% residual ash. Natural product — always check the physical packaging for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow is pecan different from hickory?\u003c\/strong\u003e\u003cbr\u003eThey're both strong, classic smoking woods, but pecan carries a clear sweetness that hickory doesn't — think of it as hickory's milder, sweeter cousin. Either works on most cooks; pecan just leans softer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs pecan good for lamb?\u003c\/strong\u003e\u003cbr\u003eYes — it's a genuinely underrated pairing. Pecan's sweetness complements the richness of lamb without competing with it the way a bolder wood like mesquite can.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use pecan chips for a long low-and-slow cook?\u003c\/strong\u003e\u003cbr\u003eYes — pecan smoulders long and steady, which makes it a solid choice for brisket and pork shoulder cooks that run several hours. Keep a second batch of chips on hand to top up.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/065_smoke-ring-brisket-smug.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: keep pecan chips loaded and ready, always. Rub the cut with \u003ca href=\"\/products\/butchers-axe-hunter-lamb-and-game-rub\"\u003eButchers Axe Hunter Lamb and Game Rub\u003c\/a\u003e, run this pecan smoke low and steady, then finish the plate with \u003ca href=\"\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e. Feed the fire a little at a time — a handful of chips does more good than a mountain dumped on all at once.\u003c\/p\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How is pecan different from hickory?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"They're both strong, classic smoking woods, but pecan carries a clear sweetness that hickory doesn't \\u2014 think of it as hickory's milder, sweeter cousin. Either works on most cooks; pecan just leans softer.\"}}, {\"@type\": \"Question\", \"name\": \"Is pecan good for lamb?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes \\u2014 it's a genuinely underrated pairing. Pecan's sweetness complements the richness of lamb without competing with it the way a bolder wood like mesquite can.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use pecan chips for a long low-and-slow cook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes \\u2014 pecan smoulders long and steady, which makes it a solid choice for brisket and pork shoulder cooks that run several hours. Keep a second batch of chips on hand to top up.\"}}]}\u003c\/script\u003e","brand":"WESTERN BBQ PRODUCTS","offers":[{"title":"Default Title","offer_id":44761919160362,"sku":"WBBQ-PECAN","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/western-bbq-products-pecan-smoking-wood-chips-700g.png?v=1787956912"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/western-bbq-products-brand-logo.png?v=1787938235","url":"https:\/\/www.therubhub.com.au\/collections\/western-bbq-products.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}