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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.
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...
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.
Maple - mild smoke, somewhat sweet. Excellent with ham and vegetables.
Wine Soaked Tassie Oak - creates an amazing aroma while smoking! Better for dark meats and game.
Red wine flavoured great for pizza, breads and pastas.
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, vegies and marinade to shine.
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