Smoked and Cured proudly claims the largest range of wood chips for smoking in Australia – no wonder we’re the nation’s favourite!
We proudly stock a wide range of wood chips for smoking, many of which have been sourced from Australian suppliers, although where possible, we process them ourselves! Our range includes:
All smoking woods can be purchased in chips, chunks, dust, fines and wood pellets.
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.
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. Any smoke added after the first hour will just be layered on the outside.
Another tip: be careful not to use too much smoke.
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.