Contains Approximately 650-900g of chips, depending on species and relative wood density.
Also available in 2kg & 5kg packaging.
Misty Gully's premium range of Gourmet Smoking Woods are the largest in Australia. All of our woods are sourced from Australia and the USA's finest providers of all-natural, chemical free smoking woods.
Please download our flavour guide for information on each species of wood.
If you are interested in stocking our premium Gourmet Woods, please click here.
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!
Beech - a long smoking hardwood, delicate flavour similar to Oak.
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. Aus native.
Mallee Nuggets - from the WA desert, these provide a dense, rich earthy smoke ideal for pork and chicken.
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.
Pear - slightly sweet, with a dull spice, suitable for poultry and port.
Pecan - Aussie native, very similar characteristic to Hickory, with nutty undertones. Perfect allrounder.
Plum - our current favourite! Like a sweet and spicy take on a classic Hickory smoke. Fast growing in popularity in smoking circles.
Redgum - very strong,hearty smoke that is dense and spicy. Best suited for red meats like lamb and beef.
Sandalwood - unique - with the majority of the natural oils removed - this smoking wood provides a very mild, exotic and spicy smoke that tastes and smells great.
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.