The nations favourite. Hickory is the most popular smoke wood used in barbecue, especially due to its excellent pairing with pork and ribs. It offers a steady, rich flavour that compliments all meats. Some may find that hickory alone can be overwhelming, especially if it is used too much. We at Blackwood would never use hickory alone, but mix it with oak, and use two parts oak to one part hickory.

For best results soak the wood chips in water for 30 minutes before using on your barbecue.

Drain off the excess water and add the wood chips directly onto the lit charcoal, or alternatively double wrap the chips in cooking foil and pierce to allow the fantastic flavours to infuse your food.

5ltr bag