Sold at $8.50 per kg. MOQ per species 15kg.
Wholesale wood chip quantities available for foodservice customers.
Alder - a mild, slightly sweet smoke, an ideal all-rounder for all meats, fish, poultry, cheeses and chocolate.
Apple - a strong, sweet and fruity smoke. Best suited to beef, ham, ribs and poultry. Excellent when mixed with Hickory!
Cherry - a sweet and very fruity smoke. Best for poultry and pork with subtle intensity. Our favourite with Ribs...
Hickory - strong and sweet, a 'classic' smokey taste. Another all-rounder suitable for almost all cooks.
Jam - a mild, slightly spicy smoke, ideal for smoking in a Weber or hooded bbq. Burns well at slightly higher temperatures with proper soaking.
Maple - a mild smoke, somewhat sweet. Excellent with ham and vegetables.
Mesquite - a very strong and intense spicy smoke flavour. Best with game meats, beef and poultry. Fantastic for making Jerky!
Mountain Ash - a mild all-rounder with a mellowness that really allows the underlying flavours of your meat, veggies and marinade to shine.
Oak - a strong smoke on its own, but fantastic when blended with sweet woods. Recommended for brisket, beef and venison.
Peach - a very mild, sweet smoke. Best suited for poultry and pork.
Pear - smooth, fruity and aromatic. Perfect with lighter meats and vegetables.
Pecan - - an Aussie native, very similar characteristics to Hickory.
Redgum - a very strong, hearty smoke that is dense and spicy. Best suited for red meats like lamb and beef.
Sheoak - a native to Australia, producing a mellow smoke flavour, fantastic with seafood in particular or poultry.
Tassie Oak - another native, takes to pre-soaking very well, so is popular for people looking to experiment with their own flavour twists. Best for poultry and fish.
Sourced from the finest suppliers in Australia and the USA. All natural with no exposure to chemicals or artificial flavouring.