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.