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.

How much smoking chip do I use and how long will it last?

Quantities will depend on what you are smoking and for what length of time

In order to get the most out of your wood chips, you can soak them for a couple of hours prior to cooking. You want your chips to be moist, not soaking wet - so remember to let them drip dry for 1/2 an hour before introducing them to your BBQ or smoker box.


The use of a wood chip smoker box is perfect for this method of smoking - they have holes in the top which allows the smoke to exit and add flavor to your food. This also keeps the temperature at the smoker box lower and away from direct contact with the wood/gas heat source which will slow the smoking process and increase the smoke time.


Always smoke with cold meat.

Smoke is attracted to cold meat, so there is no need to allow the meat to come to room temp.

basically, the colder the meat the more smoke it absorbs.


Keep the meat moist.

Add humidity to the atmosphere with a bowl of water or pan in the smoker.  This added moisture slows evaporation and helps keep the meat moist.

You can also baste your meat with a spray bottle every 30 minutes or so with water.


Add smoking wood/chip early but only after the fire is hot especially if cooking with coals. Never put meat into a smoker or BBQ cooker with charcoal that is not fully burnt, black coals are ready when grey or white depending on the type.


Try to work on the low and slow theory, if wood chips are burnt too hot they can become bitter especially in a smoker box which could add a slightly bitter taste to your masterpiece.


If using wood chunks in your smoker or barbeque, we tend to work on the theory of two chunks per hour of cooking, but each to their own.