Apple
Sweet, round, and forgiving. Great with pork ribs, chicken, turkey, pumpkin, onions, and pork belly.
Smoke is seasoning, perfume, and weather. Use these pairings as a starting point, then adjust for your own cooker and palate.
Sweet, round, and forgiving. Great with pork ribs, chicken, turkey, pumpkin, onions, and pork belly.
Fruity smoke with beautiful mahogany colour. Loves duck, ham, lamb ribs, salmon, and beetroot.
Bold bacon-like smoke. Use with beef ribs, pork shoulder, brisket, beans, and strong sauces.
Steady and balanced. A dependable base smoke for brisket, lamb shoulder, beef cheeks, and sausages.
Hot, intense, and easy to overdo. Best for quick beef cooks, skirt steak, and short sears.
Mediterranean character for lamb, chicken, seafood, capsicum, zucchini, and lemony marinades.
Soaked chunks usually steam first and smoke later. For cleaner smoke, add dry chunks to a stable coal bed.
Heavy white smoke can taste harsh. Open airflow until the fire burns clean, then settle the vents.
Start with one or two chunks. You can add smoke next time; you cannot remove it from dinner.