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Smoke is a seasoning, and the wood does as much for a brisket or a side of trout as the rub does. Get the wood right and you taste it in every bite. Get it wrong and it sits over the top of the meat like an ashtray.
The Misty Gully 3L bags are the easy way in, and the range covers most of what you would want. Apple, cherry and peach are the gentle fruit woods, kind to pork, chicken and fish. Maple sits somewhere in the middle. Hickory and mesquite are the loud ones, best kept for beef and for shorter cooks unless you like it heavy. Mountain Ash is the local option, and the wine barrel shavings bring something a bit different again. If you are cooking long and want to keep feeding the fire, the hickory oversize chips and chunks come in a 6 to 7 kg bag rather than a 3 litre one. Lumber Jack smoking pellets suit pellet grills and come in a few sizes. For a cold smoker or a smoking gun, the cherry sawdust in 150g and the American oak powder chips burn finer and slower.
Worth knowing. Soaking chips is mostly a myth. Wet wood steams before it smokes, so it just delays things. Use dry wood and less of it.
Come and smell the bags at Laverton North or Epping. See also meat smokers, BBQ and smoking and jerky cures and rubs.
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