Hickory

The king of smoking woods.

Hickory delivers a rich, bold, smoky-sweet flavour with hints of bacon-like savoriness that makes everything taste like it came from a proper BBQ joint. Stronger than most — which means it pairs best with meats that can stand up to it.

Perfect for pork shoulder, ribs, beef brisket and dark poultry. If you want serious smoke, this is your wood.

Known for its bacon-like aroma, hickory was a favourite for curing meats in early America.

The name "hickory" is derived from the Native American word "pawcohiccora," referring to a type of nut, which was often used to make a thick, hearty paste for food.