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It's All About the Flavours of your Smoking Wood.


While we aim to stock all the different woods at all times, please refer to the stores availability at time of ordering.  If it ain't listed in the store pages, we ain't got it.

Alder - Available in Chunk Chip & Dust

A sweet, musky smoke, good with fish, pork, poultry, and light-meat game birds. Traditionally used in the pacific Northwest to smoke salmon.


Apple - Available in Chunks, Chips & Dust

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 - Available in Chunks, Chips & Dust  

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.


Cedar (Western Red) - Grilling Planks Only

The Pacific Northwest of America is renowned for the spicy and fragrant smoke of cedar.  The aromatic and full-­‐bodied flavour is what creates delicious cedar planked salmon.  Cedar is especially good with Salmon or any strong tasting fish, pork chops, poultry, soft cheeses with a rind (Camembert or Brie), mushrooms, tofu, and vegetables.    


Cherry - Available in Chunks, Chips & Dust

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 - Available in Chunks, Chips & Dust

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 - Available in Chunks, Chips & Dust

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 color.


Oak - Available in Chunks, Chips & Dust

Oak is one of my favorite smoke woods.  It goes with just about any barbecue meat. It has a medium smoky flavour that is stronger than apple and cherry, but lighter than hickory. As a result, it mixes well with these three woods, but also works great by itself.  An excellent wood to start off with.


Olive - Available in Chunks, Chips & Dust

The smoke flavour of olive is similar to mesquite, but distinctly lighter, and is great with poultry.


Pear - Available in Chips & Dust

Pear has a nice subtle smoke flavour, much like apple, a slight sweet woodsy flavour.  It is good with game birds, chicken & pork.  It can be mixed with other smoke woods like Oak with good results, but take care not to overpower the delicate flavours.


Silver Birch - Available in Chunks, Chips & Dust

Silver Birch has a flavour similar to maple and is excellent with poultry and pork. 


Whisky Oak - Available in Chunks, Chips & Dust

Our Whisky Oak Chunks, Chips & Dust are 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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