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For a more robust smoke flavour while using charcoal
briquettes or lump charcoal, try adding wood chunks.
Wood chunks are available in a variety of natural
flavours and can be used alone or in addition to charcoal.
As a general rule, any hardwood that bears a fruit or nut
is suitable for cooking. However, different woods have
very different tastes.
Experiment with different woods to determine your
personal favourite, and always use wellseasoned
wood. Green or fresh-cut wood can turn food black, and
tastes bitter.
We recommend 1 - 2 chunks of wood for every 4 hours of
cook time.
Our Recommendations:
Chicken
Alder, Apple, Pear, Cherry, Hickory, Pecan,
Pohutukawa, Oak, Wine Oak
Beef
Apple, Cherry, Pear, Hickory, Mesquite,
Manuka, Oak, Wine Oak
Pork
Apple, Pear, Cherry, Hickory, Pecan,
Manuka, Pohutukawa, Oak, Wine Oak
Lamb
Cherry, Apple, Pecan, Manuka, Oak
Veal
Apple, Hickory, Manuka, Oak, Grapevines
Seafood
Oak, Pohutukawa, Manuka, Pecan, Apple
Vegetables
Apple, Cherry, Pecan, Mesquite
FLAVOURING WOOD
SMOKING TEMPERATURES
Brisket .........................
110ºC/225ºF (1.5 hrs per .5kg)
Pork Shoulder
..............110ºC/225ºF (1.5 hrs per .5kg)
Whole Chicken
.............120ºC/250ºF (4 hrs – depending on
chicken size)
Chicken Thighs
............120ºC/250ºF (1.5 hrs)
Spare Ribs
.....................110ºC/225ºF (6 hrs)
Baby Back Ribs
............110ºC/225ºF (5 hrs)
Potatoes
........................110ºC/225ºF (2.5 hrs)
COOKED INTERNAL
TEMPERATURES
Brisket (to pull)
......................90ºC/195ºF
Brisket (to slice)
.....................82ºC/180ºF
Pork Shoulder (to pull)
..........88ºC/190ºF
Pork Shoulder (to slice)
........80ºC/175ºF
Whole Chicken
........................76ºC/170ºF
Chicken Thighs ......................
76ºC/170ºF
Spare Ribs
................................78ºC/172ºF
Baby Back Ribs
.......................75ºC/168ºF
