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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.
IRONBARK is a favourite mild tasting smoke for all meats & Seafood,
and is used by many Restaurants with large Offset Smokers. Our rare 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.
See Home Page Chart to match Smoke to Meats.