A simple way to add a light, aromatic smoke flavour to fish, meat, vegetables, cheese, desserts, and more.

Big Green Egg Premium Woodchips are an easy way to add delicious woodsmoke flavour to your cooks. Smaller than wood chunks, these chips burn more quickly, making them ideal for foods that benefit from a lighter smoke, such as fish, cheese, vegetables, poultry, and shorter cooks.

Simply scatter a small handful over your charcoal to create a quick burst of flavourful smoke. The more woodchips you use, and the longer your food is exposed to the smoke, the stronger the flavour will become.

Each bag contains approximately 900g of woodchips, and as you only need a small handful per cook, one bag should last for plenty of smoky sessions.

Available Flavours

Big Green Egg Premium Woodchips are sold separately and available in a choice of classic smoking woods:

• Apple
• Cherry
• Hickory
• Pecan

Each wood gives a different flavour profile, allowing you to match the smoke to your ingredients and cooking style.

A Super-Easy Flavour Boost

For a quick hit of woodsmoke, add soaked woodchips directly onto your hot charcoal. They will release aromatic smoke that adds depth and flavour to whatever you are cooking, from salmon and bacon to chicken, vegetables, cheese, and even desserts.

Woodchips are especially useful when you want smoke flavour without committing to a long, low-and-slow cook.

How to Use

Before cooking, soak your chosen woodchips in water for around 15 minutes. This helps them smoulder for longer rather than burning away too quickly.

When ready to cook:

1. Scatter a small handful of soaked woodchips onto the charcoal.
2. Place your food on the relevant cooking surface.
3. Close the lid of your EGG.
4. Allow the smoke to infuse your food for around 10–15 minutes, or longer for a stronger smoke flavour.

The longer the food is exposed to the smoke, the more intense the flavour will become.

Great For

• Fish and seafood
• Cheese
• Chicken and pork
• Bacon
• Brisket and pork belly
• Vegetables
• Dairy-based dishes
• Desserts such as smoked sticky toffee pudding
• Short cooks where a lighter smoke is preferred

Cooking Tips

For meat, it is often best to smoke indirectly using the ConvEGGtor. This reduces the intensity of the heat and allows for a longer, slower cook at a lower temperature.

For longer cooks, wrapping meat in Big Green Egg Butcher Paper for part of the cook can help retain moisture. You can also place a pan of water inside your EGG to help maintain humidity while cooking.

Always allow meat to rest after cooking for the best results.

Key Features

• Premium Big Green Egg woodchips
• Adds smoky flavour to a wide range of foods
• Ideal for lighter smoke flavour
• Smaller chips burn faster than wood chunks
• Great for fish, cheese, vegetables, meat, and desserts
• Available in apple, cherry, hickory, or pecan
• Approximately 900g per bag
• Only a small handful needed per cook
• Easy to use directly on charcoal
• Suitable for experimenting with different smoke profiles

The Big Green Egg Premium Woodchips are a simple and effective way to add smoky flavour to your outdoor cooking. Whether you are smoking salmon, adding depth to chicken, finishing vegetables, or experimenting with desserts, they offer an easy flavour boost with every handful.