Smoking Wood Chips Australia
Smoked and Cured's Misty Gully brand has been Australia’s leading name in premium quality smoking woods for 10 years. We source from only the finest local and international suppliers to provide our customers with the best quality wood for their gourmet smoking needs. We have Australia’s largest range of wood flavours. Our focus on quality separates us from the rest, all the while ensuring all of our products are sustainably sourced. Our woods are all natural with no chemicals or artificial flavouring – allowing for the true natural flavours from each species to shine through and provide gourmet smoke flavours and aromas.
Interested in becoming a stockist? Drop us an email at email@example.com for more information.
The Smoked and Cured range:
We proudly stock a wide range of wood chips for smoking, many of which have been sourced from Australian suppliers, and wherever possible, we process them ourselves! Our range includes:
- Mountain Ash
- Tasmanian Oak
All smoking woods can be purchased in chips, chunks, dust, logs and wood pellets.
What should I be using?
As a rule of thumb, you would use fruit and nut woods for white to pink meat, i.e. chicken, fish and pork. For red meats, you would choose a hard smoking wood, such as hickory or mesquite.
If you get stuck, consider the material that the tree produces – that will offer some clue as to the strength of the smoke that you will receive.
Please note that you should never use pine wood – the sap will create a bitter and acrid smoke. Painted or treated wood should also be avoided, as should sawdust created using a chainsaw.
Eucalyptus is loved by some and loathed by others, whilst walnut is used by some to create a bitter and unusual smoky flavour.
Ultimately, there is no hard and fast rule – choose a smoking wood that suits your personal taste.
Any other tips?
Sure! Remember that as soon as you add heat, the meat will begin to seal and the smoke will only be able to penetrate the outside layer for a short period of time. Most of the smoke flavour is added to your meat within the first two hours of smoking.
Another tip: be careful not to use too much smoke.
- Hot smoking: smoke hard for the first 2- 4 hours, after that you can ease it back a little of wrap otherwise the meat will be too smokey.
- Cold smoking: you will have to continue for a length of time depending on what you're cooking, smoke during the night for lower ambient temperatures in hotter climates.
Do you have a comprehensive guide on smoking?
Here is a link to a fantastic guide on smoking woods! This website is a great resource for reviews and other tips for all things BBQ - Please check it out here:
For more information on our range of smoking wood chips in Australia, reach out to one of our friendly team members today – we’re always happy to help.