The smoking wood used influences the final colour and flavour of the smoked food. 

Wherever possible, our wood flavours are available in three different "cuts" - Sawdust, Woodchip or Smoking Pellets.  

Different flavours suit different tastes and each smoking wood suits certain foods more than others.  The best way to taste the difference is simple - experiment a little and try different woods.  For example, Hickory for Pork Ribs, Apple for Ham, Cherry for Venison, Beech for Fish, Maple for Bacon, etc. 

You can also blend different woods to create your own unique, personalised flavours.

The following chart provides a recommendation of what each wood could be used with: