Obviously the largest of the fleet, these chunks are designed to suit the coal fired and offset style barbeques/smokers where a long slow smoke is desired.
This chip can be used in all styles of barbeque smoker boxes whether its coal fired or gas, and should be soaked for up to 24 hours prior to cooking. This chip size is widely used by Butchers in New Zealand with in house smoking facilities and was recently awarded “Best Smoked Ham in New Zealand”.
Medium can be used for all types of dishes, and is also used as a green tea smoke alternative in a number of restaurants throughout New Zealand. The fine carries the same intense aroma as dust and is generally used where a slightly more subtle taste is desired in a shorter time frame.
This Manuka sawdust is perfect for the traditional style fish smoker and offers an intense smoke and aroma, it is our “chip of choice” for cold smoking.
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