We have a huge selection of Smoking Wood Dust to choose from.
There is between 200g of smoking dust in a Tin-Tie bag which come in a variety of flavours as Apple, Beech, Cherry, Hickory, Grape Vine, Maple, Oak, Pear, Silver Birch & Whisky Oak so there is a flavour of Smoking Dust to compliment everything you could possibly want to smoke.
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.
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.
If the smoking wood you are using is either "green" unseasoned or has too much moisture in your Smoking Wood this will produce too much smoke when burning which can impart bitter flavours during cooking.
If the wood has been commercially kiln dried or has been dried out too much all the natural sugars and flavours can be destroyed so you will not fully benefit from the great flavours that the wood naturally produces. Kiln Dried or dried wood will also burn more quickly therefore you will use a lot more wood, so basically either one will ruin your food and cost you more money in the long run.
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.
Grape Vine - The vines are a mixture of red & white Grape vines that provide a rich & fruity flavour similar to other fruit woods, which is ideal for poultry, red meat, game and lamb.
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.
Silver Birch - Silver Birch has a flavour similar to maple and is excellent with poultry and pork.
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