100% pure Aussie Smoking Sawdusts. Select Wood Type from dropdown Tab. $9+gst.
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 Sawdust.
AMERICAN RED OAK SHAVINGS - GREY BOX - RED IRONBARK - FINE RED GUM SAWDUST SHAVINGS - COARSE RED GUM - SUGAR GUM - ROSEMARY BUSHES
FINE APPLE - COARSE APPLE - FINE CHERRY - COARSE CHERRY - 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.
AMERICAN RED OAK SAWDUST SHAVINGS are good Mild smoke flavour for
any Food. The bulky coarse Saw Shavings are long and stringy and were generated
from cutting up an American Pin Oak aka Red Oak tree grown in the Dandenongs
APPLE 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 Apple 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 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.
COARSE RED GUM SAWDUST is made by by grinding up Wood Chips in our Hammer Mill through 5mm mesh.
FINE RED GUM SAWDUST SHAVINGS is generated by our Thicknesser power planer when making our Red Gum Brisket Boards out of 12yr seasoned Slabs from the Barmah State Forest.
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.