OAK
OAK – a strong smoke on it’s own, but fantastic when blended
with sweet woods. Recommend for brisket, beef and venison.
Chunks are approximately fist-sized pieces of woods that provide a long-lasting smoke for your cook. They typically burn for much longer than chips; you can expect several hours of smoke in a traditional smoker and at least an hour in a grill or pit.
Tip:
Remember, smoking woods are used to flavour your meats, not just to cook them. To prolong your smoke, it is recommended that you soak wood chunks before use. While we love cider, you can soak them in practically anything from water to whiskey to honey to wine… Don’t be afraid to experiment!
MESQUITE
MESQUITE – very strong and intense spicy flavour wood chips for smoking. Best
with game meats, beef and poultry. Fantastic for Jerky making!
Chunks are approximately fist-sized pieces of woods that provide a long-lasting smoke for your cook. They typically burn for much longer than chips; you can expect several hours of smoke in a traditional smoker and at least an hour in a grill or pit.
CHERRY
Cherry wood provides a sweet smoke flavour that still has enough robustness that it complements red meats such as beef and game well. Popular with small goods makers for mettwurst and other semi-dried sausages that are smoked. Chunks are approximately fist-sized pieces of woods that provide a long-lasting smoke for your cook.
HICKORY
Hickory - the American classic! Premium quality chunks imported from the States. Large fist sized, long burning and great authentic flavour.
