With so many different options for smoking wood in Australia it’s handy to know what is on offer.
The basic rules of using hardwoods for smoking meat Australia
The Heavy Woods – Oak, Hickory, Maple, Mesquite, when you are looking at smoking woods “heavier” hardwoods like oak and hickory for smoking “heavier” meats like beef and pork.
The Light Woods – Pecan, Apple, Alder, Cherry, when you should use “lighter” hardwoods like alder, maple, fruit and nut-bearing woods for smoking “lighter” meats like poultry and fish.
You can play around with adding small amounts of the lighter woods to accent the flavors of your heavier meats and vice-versa.
Wood chunks are larger than chips, so they can be used as a standalone fuel source or in combination with lump charcoal or briquettes.
In a smoker, wood chunks are used as the primary fuel source for providing smoke and heat. In a charcoal grill, one or two chunks can be added directly to coals or set near coals to smolder and smoke. Wood chunks make it easy to maintain a steady long-term smoke source.
We only sell 100% natural wood chunks, a natural way to flavour food.
Smoking chips add a delicate, smoky flavor to your grilled foods. Chips burn more quickly than chunks, so they’re perfect for shorter barbecue cook times. You may consider purchasing a smoker box for use in a gas BBQ. Amazing results from some slow cooking in your gas BBQ.
Flavour
Characteristics
Hickory
Character: It has a pungent, smoky, bacon-like flavor.Hickory is a great all rounder used to smoke meat with delicious outcomes. Characteristics: Sweet to strong, hearty, almost bacony Burn Characteristics: Hot and slow Best Used When Smoking: Larger cuts like ribs and pork shoulders. Can also be used with nearly all red meats and poultry.
Pairs with:
Pork, chicken, beef, wild game, cheeses.
Pecan
Character: Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking.
Characteristics: Medium, fruity/sweet, nutty Burn Characteristics: Slow and cool Best Used When Smoking: Briskets, roasts and ribs. Very good as a complement to mesquite. Sometimes you may find that it’s better to mix Pecan with some heartier woods like Oak, Hickory or Mesquite.
Pairs with:
Pork, chicken, lamb, fish, cheeses.
Mesquite
Character: Mesquite wood is native to Texas, it’s wiry, hardy and tough as nails. Mesquite also has a potent flavor.It is best used for grilling or in small doses for adding flavor to your meat when smoking.
Characteristics: Strong, lots of smoke Burn Characteristics: Hot and fast Best Used When Smoking: Red meats. Also great for adding flavor when grilling.Tends to burn hot, so use carefully.
Pairs with:
Most meats, especially beef. Most vegetables.
Alder Pellets
Character: Alder smoke is light and sweet. Alder wood is great for smoking fish.
Characteristics: Light, sweet and delicate Burn Characteristics: Cool temp, medium length Best Used When Smoking: Traditionally used with fish, especially in the Pacific Northwest. Alder can also be used for poultry and pork.
Alder Hardwood has a delicate flavor that enhances lighter meats.
Pairs with:
Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork
Oak Pellets
Character: The mighty oak tree has long stood for strength and endurance. There are few better woods with which to start your meat smoking adventures.
Characteristics: Medium to heavy flavor, but seldom overpowering Burn Characteristics: Hot and slow Best Used When Smoking: Lamb and beef, brisket and sausages.Forthright but pleasant flavor. Blends well with a variety of textures and flavors.
Pairs with:
Beef (particularly brisket), poultry, pork
Maple Pellets
Character: Maple is a little subtler than cousins hickory and oak, but it’s still a good choice for smoking. When used for barbecue, Maple imparts a milder, flavor than hickory or oak woods. Characteristics: Sweet and light, mildly smokey Burn Characteristics: Hot and slow Best Used When Smoking: Poultry, pork, game birds. Says the Pit Boss: Sugar Maple, as you may have guessed, is the sweetest of the heavy woods.Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon.
Pairs with:
Poultry, vegetables, ham.
Apple
Character: Apple wood is mild, fruity, sweet and mellow. Use apple wood when smoking chicken, quail, pork and poultry.
Characteristics: Light, mild, fruity, slightly sweet Burn Characteristics: Hot and slow Best Used When Smoking: Chicken, quail, pork and poultry. The light character of Apple smoke takes several hours to permeate the food.Slightly sweet but denser, fruity smoke flavor.
Pairs with:
Beef, poultry, game birds, pork (particularly ham).
Thank you for your Weber spare part purchase. Note, at checkout you will be required to provide a valid serial number from your barbecue to proceed with your purchase.
One of our consultants will verify the serial number and ensure the part is correct, if so you will be sent a payment link to finalise your order. If it is deemed your barbecue may still be within its warranty period or the serial number provided is invalid, you will be referred to Weber Australia for further assistance in obtaining the correct parts.
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