By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Quick Answer
Smoke chicken with red gum wood at 135-150°C (275-300°F) for 2-4 hours (whole bird). Internal temp: 74°C (165°F) in the thigh. Red Gum adds a sweet, aromatic, with eucalyptus undertones flavour.
Why Red Gum Wood for Chicken?
Red Gum is a medium-strong-intensity smoking wood with a sweet, aromatic, with eucalyptus undertones flavour profile. Classic Australian BBQ wood — River Red Gum (Eucalyptus camaldulensis).
Red Gum is an excellent match for chicken. The most popular BBQ wood in Australia for good reason. Sweet smoke with a unique eucalyptus character. Burns long and steady. Source from a reputable firewood supplier.
Flavour
Sweet, aromatic, with eucalyptus undertones
Smoker Temp
135-150°C (275-300°F)
Smoke Time
2-4 hours (whole bird)
Internal Temp
74°C (165°F) in the thigh
How to Smoke Chicken with Red Gum
- Prep the chicken: Spatchcock for even cooking — remove the backbone and press flat. Dry brine overnight for the best skin.
- Set up your smoker: Preheat to 135-150°C (275-300°F). Add red gum wood chunks (not chips — chunks burn slower and produce cleaner smoke). Use 2-3 fist-sized chunks to start.
- Smoke: Place the chicken on the grate, fat side up. Maintain a steady temperature throughout the cook.
- Monitor: Use a leave-in probe thermometer. Check the temperature regularly.
- Target temp: Cook until the internal temperature reaches 74°C (165°F) in the thigh.
- Rest: Rest for 15-20 minutes before slicing or serving.
Smoke at a higher temp than red meat to render the fat under the skin. Nobody likes rubbery chicken skin. Spatchcocking cuts cook time nearly in half.
Red Gum Wood — Flavour Profile
| Characteristic | Detail |
|---|
| Flavour | Sweet, aromatic, with eucalyptus undertones |
| Intensity | Medium-Strong |
| Best For | All meats — the Australian all-rounder |
| Origin | Classic Australian BBQ wood — River Red Gum (Eucalyptus camaldulensis) |
Wood Pairing Tips
Red Gum sits in the middle of the intensity spectrum — strong enough to impart flavour but not so aggressive it overwhelms. A great standalone choice for chicken.
Pro tip: Always use seasoned (dried) wood, never green. Green wood produces bitter, acrid smoke. Chunks over chips for a cleaner, longer burn. And remember — thin, blue smoke is the goal. Thick white smoke means your fire needs more oxygen.
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Frequently Asked Questions
Is red gum good for smoking chicken?
Yes, red gum is an excellent choice for chicken. Red Gum provides a sweet, aromatic, with eucalyptus undertones flavour at medium-strong intensity.
How long to smoke chicken with red gum wood?
Smoke chicken with red gum at 135-150°C (275-300°F) for 2-4 hours (whole bird). The wood choice doesn't change the cooking time — focus on the internal temperature reaching 74°C (165°F) in the thigh.
What temperature to smoke chicken with red gum?
Smoke chicken at 135-150°C (275-300°F) regardless of wood type. Red Gum burns steadily — use 2-3 fist-sized chunks to start.
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Sources & References
3
AmazingRibs.com
Science-based poultry grilling and smoking techniques.
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