10kg bag: Select wood type. We manufacture several
pure Aussie Wood Chips!
Perfect for Gas or Electric smokers. Can also place on coals or on top of Gas
Burner diffuser plate or Lava Rocks for quick smoke. For longer smoke time,
protect in tinfoil burrito pouch with fork holes in top, or put in a Smoker Box
on top of gas burner or diffuser plate.
Most of our Chips are chunky and longer lasting.
Our Ironbark Chips are a mix of Fine and Coarse Chips.
Restaurant Chefs spread Woodchips on a deep metal oven pan, an elevated wire rack is placed on top, the meats are placed on the rack, then topped with tinfoil and baked in the oven on high till smoking well, then turned down to cook.
Refer to Chart on Home Page to match Smoke to
Meats.
APPLE: Pork, Beef, Chicken, Seafood, Lamb.
APRICOT: Spare Ribs, Pork, Chicken, Seafood, Sausages, Breads, Custard Tarts.
CHERRY: Pork, Chicken, Sausages/Snags.
IRONBARK: Great for any food, many Restaurants use Ironbark smoke.
PEACH: Pork, Chicken, Seafood.
PLUM: Pork, Chicken, Duck Seafood.
RED BOX: Pork, Chicken. Add to other wood for reddish colouring of Meats.
RED GUM(similar to Hickory): Pork, Beef, Chicken, Lamb, Sausages.
PAPERBARK aka TEA TREE: Fish, Pork, Beef, Chicken, Lamb, Cheese.
- Paperbark is an ancient indigenous smoke used for centuries by NZ and Aus
Tribes.
Māori’s
love smoking with Manuka which is of the same Family and smoke flavour as
Paperbark. Aborigine's tear off a few shreds of Paper Bark off the Tree for
Smoking on coals.
Fruit sweetness Ranking: APPLE>CHERRY>PEACH>PLUM>APRICOT>APRIUM sweetest smoke.
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