Slow-burning smoking woodchunks designed to add rich, aromatic woodsmoke flavour to longer cooks and larger cuts of meat.

Big Green Egg Premium Woodchunks are a simple way to add deep smoky flavour to your outdoor cooking. Larger than woodchips, these chunks burn more slowly, making them ideal for longer cooks, low-and-slow recipes, and larger cuts of meat that benefit from a steady smoke over time.

Simply add a few soaked woodchunks to your charcoal, close the lid, and let the smoke work its magic. The longer your food is exposed to the smoke, the richer and deeper the flavour will become.

Each bag contains approximately 3kg of woodchunks, and as you only need a few pieces per cook, one bag should last for plenty of smoky sessions.

Available Flavours

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

• Apple
• Hickory
• Mesquite

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

Ideal for Longer Cooks

Woodchunks are perfect when you want a slower, steadier release of smoke. While woodchips create a quick burst of flavour, woodchunks smoulder for longer, making them better suited to low-and-slow cooking and larger ingredients.

They are especially useful for brisket, pork shoulder, pork belly, ribs, whole chickens, larger joints, and other cooks where you want smoke to build gradually.

How to Use

Before cooking, soak your chosen woodchunks 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 few soaked woodchunks 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 as it cooks.

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

Great For

• Brisket
• Pork belly
• Pork shoulder
• Ribs
• Bacon
• Whole chicken
• Larger cuts of meat
• Low-and-slow cooking
• Vegetables
• Fish and seafood
• Smoked desserts such as sticky toffee pudding

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 woodchunks
• Adds rich smoky flavour to outdoor cooking
• Burns more slowly than woodchips
• Ideal for longer cooks and larger cuts of meat
• Great for low-and-slow cooking
• Available in apple, hickory, or mesquite
• Approximately 3kg per bag
• Only a few pieces needed per cook
• Easy to use directly on charcoal
• Suitable for meat, fish, vegetables, dairy, and desserts
• Perfect for experimenting with different smoke profiles

The Big Green Egg Premium Woodchunks are a simple and effective way to build deeper smoke flavour into your cooks. Whether you are smoking brisket, ribs, pork belly, chicken, vegetables, or something more experimental, they are a must-have for low-and-slow cooking on your EGG.