pure Aussie Smoking Sawdusts. Select Wood Type from dropdown Tab. $9+gst.
COARSE APPLE, CHERRY, PEACH, RED GUM 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.
Check the Wood Matrix chart on HOME PAGE for suggested meats for each wood smoke flavour. Cold Smoking Sawdust Maze Trays work best with Fine Apple or Cherry Sawdust. Some Folks microwave it first.
AUS GROWN AMERICAN RED OAK SHAVINGS SAWDUST - COUNTRY BLEND - GREY BOX - OAK COMBO - COARSE PEACH - RED IRONBARK - COARSE RED GUM - ROSEMARY BUSHES - SUGAR GUM
FINE APPLE - COARSE APPLE - FINE CHERRY - COARSE CHERRY - COARSE PEACH - TUTTI FRUITTI Combo.
You can use Sawdust to do our COLD/HOT SMOKING TECHNIQUE. Start your cook with a large scoop of sawdust smothering a few white hot coals to create over an hour of Cold Smoke to fully penetrate your meat with smoke flavour before cooking, then add coals to Hot Smoke cook the meat, with Wood Chunks smoldering next to Coals.
AUS GROWN AMERICAN RED OAK SAWDUST SHAVINGS
American Red Oak is the King of Oak Smoking Woods, it is the strongest of the the many Oak varieties and suits Red Meats like Beef or Lamb, and all Cheeses. It is also great for short term BBQ Smoking like 1hr Reverse Seared Steaks and quick Pizzas. The bulky coarse Saw Shavings are long and stringy and were generated from cutting up a huge 100yr old American Pin Oak aka Red Oak tree grown right here in the Dandenongs Vic.
TREE SAWDUST from sweet Golden Delicious trees.
Apple is sweet smoke for pork, beef, chicken, seafood and lamb. We generate FINE Sawdust from our busy bandsaw cutting of Chunks. COARSE Sawdust is made from grinding up small wood chips into 5mm.
CHERRY TREE SAWDUST
Cherry is sweet smoke for cheeses, pork, chicken, sausages, snags, salami, and jerky. We generate FINE Sawdust from our busy bandsaw cutting of Cherry Chunks & Logs. COARSE Sawdust is made from grinding up small Wood Chips into 5mm.
Tasty blend of Australian Hardwoods: AUS OAK, IRONBARK, MALLEE ROOT, RED BOX, RED GUM.
Combination of fine sawdust from cutting French Oak Wine Barrel slats and Aus Oak Chunks on the Bandsaw. Good mild smoke for all meats and cheeses.
PEACH TREE SAWDUST
PEACH Cherry is sweeter than Cherry and is good smoke for cheeses, pork, chicken, sausages, snags, salami. COARSE Sawdust is made from grinding up small Wood Chips into 5mm.
RED IRONBARK SAWDUST
Most Restaurants smoke with Ironbark as it is a tasty mild smoke flavour for all foods.
COARSE 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. COARSE Sawdust is made from grinding up small Wood Chips into 5mm.
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.
Mild smoke flavour good for smoking Fish, Beef or Burgers, also for cold smoking cheese.