1kg resealable Bag of U.S. TENNESSEE RED OAK COLD SMOKER PELLETS. Easy to light
Pellets that sequentially smolder well in Smoke Tubes like our 6hr SMOKING BARREL which
will smolder these Pellets up to 7hrs! $7+gst.
These High Heat Pellets are great for Table Top Pellet Pizza Ovens like OONI UUNI. RED OAK is the King of Oak Woods and has a slightly stronger flavour than POST OAK, but it does not overpower the taste of the meat nor leave an aftertaste.
This special extra dry Pellet is made from flavoursome U.S. Red Oak Trees, which is good Country smoke flavour for all foods. For stronger flavour, mix in some Cherry or Hickory Pellets. We also offer a 4kg $20 Bag with Flat Rate Postage.
NO FLAVOUR OILS, FILLERS, BINDERS, OR ARTIFICIAL INGREDIENTS, JUST PURE U.S. TREE WOOD SAWDUST! Use in Smoker Boxes, Tubes, Wedgie, UUNI OONI PELLET PIZZA OVEN, etc.
We now import bulk lots of pellets from a U.S. Pellet Mill that makes
several popular BBQ Pellet Brands in the U.S.
RED OAK is the King of Oak Woods and has a stronger flavour than POST OAK, but it does not overpower the taste of the meat nor leave an aftertaste. 100% RED OAK PELLETS impart a Country smoke flavour that is good with any food, they burn hotter than most Pellets, great for Pizza's, Burgers, Steaks, Chops. These are the Best Pellets to use in our SMOKING BARREL which is used to add more smoke flavour to a Pellet Smoker or any BBQ, these Pellets are easy to light and smolder sequentially for 7hrs!
SMOKER BARREL INSTRUCTIONS: Stand Barrel up and fill with our Special COLD SMOKER PELLETS that are extra dry and designed for Cold Smoking, they are easy to light and are long burning at around 7hrs. Most standard Pellet Smoker pellets go out when used for COLD SMOKING. Lumber Jack 100% Oak Pellets also burn well and create more smoke, but only last 5hrs.
TO LIGHT: Stand tube vertical, or lay down on the unperforated steel side, and start the open end with our LONG BUTANE BLOWTORCH for 20-30 secs. The Pellets should remain alight for at least 1 min, then blow them out to start the smoldering smoke.