Our wood products are FOOD SAFE processed especially for use as smoking woods and are all made in Australia. (no chainsaws have touched our woods)
Wood LOGS - Pack size 10kg
Species available are in the drop down list / THIS ITEM WILL BE SUPPLIED IN A CLEAR PLASTIC FIREWOOD BAG AND LABELLED TO SUIT.
The general rule of thumb when selecting the type of wood to use is that fruit and nut trees that will produce a sweeter/milder smoke are best with white to pink meats and hardwoods like Hickory & Mesquite will create a stronger smoke that is best for red meats. Consider what the tree produces and that will give you an idea of the type of smoke to expect. Avoid woods like Walnut and Eucalyptus. Some people swear by Red Gum but it does create a very strong smoke. The main thing to consider is that you do not over do the smoke, less is definitely more when it comes to smoked meats.
Pre soak your wood chunks for at least 24 hours prior to use, this will extend the quantity of smoke that you get and make your wood last longer. Do not put them directly onto your heat source dripping wet, allow them to rest for at least one hour once you remove them from the water. You can also slow down the burn of your wood chunks by wrapping them in foil with small holes.
If you require a wood species that we do not currently carry please let us know so we can source it for you.