Flavour Guide:

Alder – a mild, slightly sweet smoke, an ideal all-rounder for all meats, fish, poultry, cheeses, and chocolate.

Apple – a strong, sweet, and fruity smoke best suited to beef, ham, ribs and poultry. Excellent when mixed with Hickory!

Cherry – best for poultry and pork, a very fruity and sweet smoke with subtle intensity. Our favourite with Ribs…

Competition Blend (in pellets) – Perfect blend of Maple Hickory and Cherry flavours. It’s the most popular blend of pellets in the US and is suitable for all food preparations. The MHC competition blend is made up of equal thirds Maple, Hickory and Cherry

Hickory – strong and sweet, a ‘classic’ smokey taste. Another all-rounder suitable for almost all cooks. Available in pellets as: Hickory 100%. Hickory blend (60% Red Oak and 40% Hickory) and Hickory Char (20% Charcoal and 80% Hickory)

Jam – ideal for smoking in a weber or hooded BBQ. Mild slightly spicy smoke, that burns well at slightly higher temperatures with proper soaking.

Maple – mild smoke, somewhat sweet. Excellent with ham and vegetables.

Mesquite – very strong and intense spicy smoke flavour. Best with game meats, beef, and poultry. Fantastic for Jerky making!  The blend is 60% Red Oak and 40% Mesquite which produces a perfectly balanced smoke flavour.

Mountain Ash – a mild all-rounder with a mellowness that really allows for the underlying flavours of your meat, veggies, and marinade to shine.

Oak – a strong smoke on its own, but fantastic when blended with sweet woods. Recommend for brisket, beef, and venison.

Peach – very mild, sweet smoke. Best suited for poultry and pork.

Pecan – Aussie native, very similar characteristic to Hickory.

Red gum – very strong, hearty smoke that is dense and spicy. Best suited for red meats like lamb and beef.

Sheoak – native to Australia, producing a mellow smoke flavour, fantastic with in seafood, and poultry.

Supreme Blend (in pellets) – (OHC) pellets are a superb dual-purpose blend for cooking and smoking, excellent with red meat. The OHC supreme blend is made up of equal thirds Oak, Hickory and Cherry. 

Tassie Oak – another native, Tassie oak takes to pre-soaking very well so is popular for people looking to experiment with their own flavour twists. Best for poultry and fish.