Reviewed by Valery Grin · · updated June 2, 2026
Weber Hickory Smoking Chunks 1.5 kg
The robust smoke of American barbecue
From€13
Reference price on Amazon (June 2026) · subject to change
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- Material
- Madera de hickory (nogal americano) para ahumar
Hickory smoking chunks, 1.5 kg. The bacon-deep smoke that defines Southern US barbecue, made for ribs, pork belly and long-cooked pork.
If apple is a whisper, hickory is a firm voice. It is the classic wood of American barbecue: an intense smoke, with notes recalling bacon and an almost earthy base that penetrates fatty cuts and dresses them with character. For ribs, pork shoulder or belly, it is hard to find a more recognisable smoke.
The chunks burn slowly and steadily, which in a kamado means hours of clean smoke from very few pieces. That power demands caution: with hickory it is easy to overdo, and excess leaves a bitterness that masks the meat. Starting with one or two chunks and adjusting is the golden rule.
It is the smoke sought by those who already have the craft and want to make a statement. It is not the most forgiving wood, but well measured it delivers that deep competition-barbecue profile the milder apple never reaches.
The smoke of character for long, fatty cuts: intense, recognisable and thoroughly American barbecue. Powerful, so it wants a measured hand.
Pros
- Intense smoke with bacon notes
- Slow, steady-burning chunks
- Classic American barbecue profile
- Ideal for pork, ribs and belly
Cons
- Easy to overdo and leave bitterness
- Too strong for fish and fine poultry
- A consumable that runs out
Who it's for
For anyone smoking pork, ribs or belly who wants the deep, recognisable profile of American barbecue.
Not for
Not for delicate cuts like fish or fine poultry, which such a strong smoke would overwhelm.
Specifications
- Material
- Madera de hickory (nogal americano) para ahumar
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Goes well with
FAQ
Why do they say to dose hickory carefully?
It is a powerful smoke; in excess it leaves a bitterness that masks the meat. Start with one or two chunks and adjust on later cooks.
Should I soak the chunks?
In a kamado it is usually unnecessary: the slow burn from oxygen control means dry chunks give clean smoke for hours.
Which meats does it suit best?
Fatty pork, ribs, shoulder and belly, where its intensity penetrates and adds character without getting lost.
Can I mix it with apple?
Yes, mixing hickory with a fruit wood like apple softens the profile and is a common way to balance power and sweetness.
How do I store it?
In a dry place. Damp wood burns worse and gives a dirtier, less aromatic smoke.
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