There is no substitute for that American wood smoked meat flavour, and now you can create it in your own back garden.
All of our woods are free from bark and are specifically harvested, from sustainable forests, for food smoking.
Choose from different flavoured woods, such as Apple Wood, Alder, Beech, Cherry, Hickory, Maple and Whisky Oak wood. Wood chip smoking is very straightforward. Just soak the wood chips is water then drain and place in your smoker box or on the charcoal when you are ready to cook. Then, just grill as normal with the smoker box resting on your grill plate. The smoke generated in this way will be aromatic, and infuse your meat as you cook. Close the barbecue cover and let the smoke penetrate even deeper into the meat fibres. The subtle flavouring will delight your guests - it is normally only found in restaurants.
Alder - A sweet, musky smoke, good with fish, pork, poultry, and light-meat game birds. Traditionally used in the pacific Northwest to smoke salmon.
Apple - Apple has a light, fruity, slightly sweet aroma and is commonly used with pork and poultry. I like to use it with pork ribs, and it can be mixed with other smoke woods like oak and cherry with fantastic results.
Beech - A nice mild wood and a good all rounder, which is great for whatever you care to use it with. Good with meat and seafood.
Cherry - Slightly sweet fruity smoke that's great with poultry . This smoke is a mild, sweet and fruity smoke which gives a rosy tint to light-coloured meats. It has a slight red colour and a subtle, sweet, fruity flavour. It goes well with beef, pork, and poultry and can be mixed with oak and apple.
Hickory - Hickory is probably the most popular smoke wood used in barbecue, especially pork and ribs. It has a sweet to strong, heavy bacon flavour, and has a strong flavour that complements all meats. Some people find that hickory alone can be overwhelming especially if too much is used. I never use hickory alone, but mix it with oak, and use two parts oak to one part hickory. A good for all round smoking wood and works well with pork, ribs, hams, poultry, and beef.
Maple - Maple has a mild flavour. Some say it has a slightly sweet flavour because maple is commonly used in the production of maple syrup. Maple goes especially well with pork and poultry. The wood is dense in weight but light in colour.
Whisky Oak - Our Whisky Oak Dust is the real McCoy and come from the aged Whisky Barrels that have come to the end of their useful life, which can be anything from 5 - 25 years or maybe longer! The combination of Whisky and Oak gives you the timeless classic aroma of aged Whisky mixed with the fantastic flavour of Oak which is fantastic for Beef, Chicken, Lamb, Pork, Cheese or Vegetables.
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