Wood Chips 15kg

Flavour Guide:

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 – best for poultry and pork, a very fruity and sweet smoke with subtle intensity. Our favourite with Ribs…

Coffee Soaked Tassie Oak – Tassie Oak soaked in Coffee to give a delicate smoke fantastic for cold smoking chocolate and cheese, and for hot smokes with sweeter meats.

Hickory – strong and sweet, a ‘classic’ smokey taste. Another all-rounder suitable for almost all cooks.

Jam – ideal for smoking in a weber or hooded bbq. Mild slightly spicy smoke, that burns well at slightly higher temperatures with proper soaking.

Maple – mild smoke, somewhat sweet. Excellent with ham and vegetables.

Mesquite – very strong and intense spicy smoke flavour. Best with game meats, beef and poultry. Fantastic for Jerky making!

Mountain Ash – a mild all-rounder with a mellowness that really allows for the underlying flavours of your meat,veggies and marinade to shine.

Oak – a strong smoke on it’s own, but fantastic when blended with sweet woods. Recommend for brisket, beef and venison.

Peach – very mild, sweet smoke. Best suited for poultry and pork.

Pecan – Aussie native, very similar characteristic to Hickory.

Redgum – very strong,hearty smoke that is dense and spicy. Best suited for red meats like lamb and beef.

Sheoak – native to Australia, producing a mellow smoke flavour, fantastic with seafood in particular, and poultry.

Tassie Oak – another native, tassie oak takes to pre-soaking very well so is popular for people looking to experiment with their own flavour twists. Best for poultry and fish.

Wine Soaked Tassie Oak – creates an amazing aroma while smoking!  Better for dark meats and game.