Imported smoker woods have to be kiln dried like Balsa wood, to get into Aus but that leaves little flavour, most have to be soaked so they don't catch fire! Our patent pending Air Dry Method captures all the natural juices and flavour.
Perfect for large Offset Smokers. Ensure they smolder to do their
job, not burn up like firewood.
Simply sit on or next to coals to create easy tasty smoke flavour. Cut
into smaller Chunks if required.
Cherry is our most popular smoke marinade flavour, it smells and tastes great!
See Home Page Chart to match Smoke to Meats.
CHERRY: Pork, Chicken, Sausages/Snags, Beef Ribs and Brisket.