1kg bag SAWDUST - Select wood type

100% pure Aussie Smoking Sawdusts. 5mm graded. Select Wood Type from dropdown Tab. $9+gst.
Check the Wood Matrix chart on HOME PAGE for suggested meats for each wood smoke flavour.

AUSSIE SAWDUSTS:
GREY BOX - RED IRONBARK - COARSE RED GUM - SUGAR GUM - ROSEMARY BUSHES 

SWEET SAWDUSTS:
FINE APPLE - FINE CHERRY - TUTTI FRUITTI Combo. 

COARSE SAWDUST for The Smoking Gun or Gas or Electric Smokers:
COARSE RED GUM 

Starting your cook with a large scoop of sawdust on a few coals is a Cold/Hot Smoking Technique to fully penetrate your meat with smoke flavour before cooking it makes the meat firm and less likely to absorb smoke. After an hour of low heat smoking, add coals and Hot Smoke with Chunks on Coals.  

APPLE TREE SAWDUST from sweet Golden Delicious trees.
Apple is sweet smoke for pork, beef, chicken, seafood and lamb. We offer FINE Sawdust from our busy bandsaw cutting of Chunks.

CHERRY TREE SAWDUST
Cherry is sweet smoke for cheeses, pork, chicken, sausages, Safeway beef snags, salami, and jerky. We offer FINE Sawdust from our busy bandsaw cutting of Cherry Chunks & Logs. Coarse Cherry Sawdust is made from grinding small Wood Chips into 5mm.

RED IRONBARK SAWDUST
Most Restaurants smoke with Ironbark as it is a tasty mild smoke flavour for all foods.

RED GUM SAWDUST
RED Gum is similar to Hickory in flavour, many European Butchers here use it to smoke their sausages and Delicatessen meats and cheeses. COARSE Sawdust works great in The Chef's Smoking Gun or Smokers like the Smokehouse, Aldi, Hark, Masterbuilt, or Jumbuck electric Smoker, and smoker cans or boxes.

ROSEMARY BUSHES GROUND COARSE
We harvested whole Rosemary Bushes, dried them, then ground it up to 5ml coarse sawdust. Can be used in Rubs, for Lamb on Spit, cold smoking cheese and salami's, and hot smoking Lamb, Chicken, sausages.

SUGAR GUM
Mild smoke flavour good for smoking Fish, Beef or Burgers, also for cold smoking cheese.

TEA TREE / Ti Tree (Like Manuka) 
Whole small Tea Trees ground up to 5mm sawdust. Kiwis love it for smoking fish and for a Hangi, but it is good smoke flavour for all meats, seafood, and cheeses.