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Simply sit a Log on or next to coals to smolder for hours, to 'Smoke Marinade' your meats. You can use 3 logs as a triangle to frame your charcoal like Billiard Balls. Don't let them catch fire and burn up, as there is minimal smoke in fire, you must smolder smoking woods. Cut into smaller Chunks if required. Charcoal is your heat source and smoldering BBQ smoker wood is your smoke flavour.
AUSTRALIAN OAK is a very popular country style smoke flavour and is best for Beef, Chicken, Pork, Seafood.
IRONBARK is a favourite mild tasting smoke for all meats & Seafood, and is used by many Restaurants with large Offset Smokers. This rare special very dense & heavy, stronger flavoured NARROW LEAF WESTERN RED IRONBARK came from the Pilliga State Forest in northern NSW. It is a favourite long smoldering BBQ Smoking Wood used by the locals there. We were lucky to get a truckload delivered to us in Melb.
RED GUM is a similar but stronger version of U.S. imported Hickory, we call it Aussie Hickory. It is good smoke for all meats.
PAPERBARK TEA TREE is a mild woody ancient smoke flavour for Beef, Lamb, Fish. Aboriginal Folk have long used Tea Tree campfires to roast and smoke meats suspended over the fire. Maori people who miss their NZ Manuka smoke, say our Tea Tree smells and tastes the same. The Bark and Wood are good for smoking.
See Home Page Chart to match Smoke to Meats.