*Registered Postage Australia Wide
*International Postage is UNAVAILABLE for this item
- 100% natural Australian wood chunks
- Clean and healthy way to add smoke flavours to your food
- Use as a stand-alone fuel source or use in combination with lump charcoal or briquettes
- Provides steady smoke for longer cook times and a more robust smoky flavour
Wood Types Available:
Apple: Apple has a light, fruity, slightly sweet aroma and is commonly used with pork and poultry. I like to use it with pork ribs, and it can be mixed with other smoke woods like oak and cherry with fantastic results.
Apricot: Great substitute for apple as it is also milder and sweeter than hickory, Works well with Pork, Chicken, Seafood.
Peach: wood infuses a sweet, fruity flavor that’s similar to other fruit wood, milder and sweeter than hickory. Peach is a bit redder than apple and produces a better smoke ring and is a little more flavorful. Peach wood is great when grilling pork, poultry and small game birds.
Pear: is similar to peach wood. It smokes a light sweet and fruity flavor that works great with pork, poultry and small game birds.
Cherry: Slightly sweet fruity smoke that’s great with poultry . This smoke is a mild, sweet and fruity smoke which gives a rosy tint to light-coloured meats. It has a slight red colour and a subtle, sweet, fruity flavour. It goes well with beef, pork, and poultry and can be mixed with oak and apple.
Red Wine Oak: Red Wine soaked oak is the perfect combination for cooking BBQ due to the strength of the red wine and the sweet, smoky and spicy flavour of the oak wood.
The red wine infused oak instills and intensifies the flavours of your food and also provides color and flavour to any type of meat or vegetables you cook. This combination blends well with all meats including fish, beef, poultry, pork and heavy game.