BBQ Smoking Wood

The type of wood used when cooking with wood chips or chunks will ultimately affect the flavour of the food. As a general rule, we would recommend intense hard woods such as oak and mesquite for meats with big flavour to stand up to it such as beef. Fruit and lighter woods are often paired with fish or vegatables, and cherry is often the favourite when smoking pork.

We've got a huge variety of smoking wood chunks and chips so you can experiment to find your favourite for your unique barbecue flavour.


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