Montana Smoking Wood Chunks - You don't have to be born in the backwoods and sleep beside your smoker overnight to get some smoke flavour in your food. Anybody can do it - using any kind of barbecue. We've got all the supplies (and free advice) you need.
- Provides a subtle sweet, fruity flavour to your food.
- Can be used with many kinds of meat, such as pork, poultry and fish.
- 100% organic and pesticide free - safe for use on your grill
- Captures each tree's unique flavour by utilizing all of the tree's cells
Black Cherry Cherry is distinctive and delicious. Perfect for all dark meats and game. Use Similar to apple. Excellent for fowl.
Hickory - Hickory is famous because of its commercial success. Adds a strong yet piquant flavour. The most traditional flavour of smoked foods, it gives a strong hearty smoke flavour. Famous for hams, bacon, pork, ribs & vegetables and is also perfect for pork, chicken and turkey.
Mesquite - Mesquite is the South Westerner's delight. Imparts clean, full, sweet, aromatic smokey flavour to poultry and red meats. Known for it's intense heat. The STRONGEST, smokiest flavour. Best used with beef particularly brisket. Can be lightened up when used in combination with fruit woods.
Sugar Maple - Sugar Maple is mild to medium smoke that provides a sweet flavour to pork, ham, poultry and cheese.
Apple - Apple is a mild smoke that provides a little fruitiness. This wood works best with more delicate meats such as poultry and fish as it won't overpower the meat. Apple also pairs very well with pork.