Smoking dust is mainly used for cold smoking as it smoulders nice and slowly and doesn't create much heat. Smoking Dust can be used for BBQ'ing and hot smoking but you are better using either chunks or chips.
Using only premium wood naturally dried for 6 - 18 months to maintain the natural flavour and sugars with the correct moisture to produce a consistent and reliable burn.
Mixing 2 or more dusts together like Oak, Hickory & Maple for a mixture of flavours.Your Smoking wood should be free from mould, pesticides, rot, mildew and other impurities which can contain toxins. These nasties can impart unusual flavours which you certainly don't want transferring via the smoke onto your food.
Cook in Wood Smoking Chips Red Wine Smoking Chips The red wine is a noble drink, macerated in oak barrels for the best result. The oak helps the ageing, changing...
Wood has been used for centuries to flavour fish, meat, vegetables and fruit over an open fire. The Pacific Northwest natives traditionally cooked wild salmon from the Columbia River by...
Contains 2 Cedar planks - 5.25" x 11" Wood has been used for centuries to flavour fish, meat, vegetables and fruit over an open fire. The Pacific Northwest natives traditionally...