Smoking Gun Woodchips
Smoking Gun Woodchips – 50g pouches

Smoking Gun Woodchips – 50g pouches


Key Features

▹ Multiple Flavours

▹ Free of Chemicals

▹ Product of Australia


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Smoking Gun Woodchips – 50g pouches

Try Oz’s popular Smoking Gun Woodchips – 50g pouches

What are Smoking gun Woodchips?

Smoking Gun Woodchips are a key component of using a smoking gun, as they are what provide the smoke that is used to flavour food and drinks. There are a variety of types of wood chips available for smoking, each with its own unique flavour and characteristics.

Which Woodchips should you use?

When using a smoking gun, it’s important to choose the right type of wood chips for the food or drink you’re smoking. Experimenting with different types of wood chips can help you find the perfect flavour for your dishes. A smoking gun is a great tool for adding a unique smoky flavour to food and drinks, and it allows you to experiment with different types of wood chips to create a variety of flavours.

  • Hickory woodchips are a popular choice for smoking, as they provide a strong, smoky flavour that is well suited for meats such as pork, beef, and poultry.
  • Mesquite woodchips are also a popular choice and have a strong, smoky flavour with a hint of sweetness.
  • Apple woodchips are milder in flavour and are often used for smoking fish and poultry.
  • Cherry woodchips are also mild in flavour and are often used for smoking pork, poultry, and fish.
  • Pecan woodchips have a nutty and slightly sweet flavour and are often used for smoking pork, beef, and poultry.

Burning wood chips produces an aromatic smoke

Use the Smoking Gun PRO with various Smoking Gun WoodChips, including applewood and hickory wood chips.

Smoking Gun Woodchipps


When using woodchips for smoking, it’s important to soak them in water for at least 30 minutes before using them. This helps to prevent the wood from burning too quickly and also helps to create more smoke. The food being smoked should be placed on the grill grates above the wood chips, with the lid closed to trap the smoke inside. The temperature of the grill should be kept low, around 105-120°C, to allow the food to smoke and cook slowly.

It is also important to know that some woods are toxic and should be avoided when smoking. Woods such as pine, cedar, redwood, and others should not be used as they contain resins and oils that can be toxic when inhaled.


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