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As a general rule, the wood of any plant which bears an edible fruit is usable. For example grape,
vine cuttings and olive tree wood. Experiment with different types and quantities of wood chips and
remember that you can mix different types of wood chips together.
NEVER USE THE FOLLOWING WOOD TYPES IN YOUR SMOKER - PINEWOODS, TEA TREE
AND TREATED, PAINTED OR STAINED WOODS. THESE WOODS PRODUCE TOXIC FUMES
OR HIGH HEAT THAT WILL ADVERSLEY AFFECT THE FLAVOUR OF THE FOOD YOU ARE
COOKING!
6.2 Wood Pellets
Smoking pellets can also be used to enhance the smoking process and are increasingly becoming
more popular and available in Australia. Pellets are formed from compressed, kiln-dried sawdust
and come from many of the same woods that wood chips are sourced from. Hark offers a range of
pellets - Apple, Pecan and Hickory.
6.3 Other Smoking Materials
Other materials than can be used in the smoking process, include herbs, spices, rice, tea, sea
weed and nut shells. The resulting flavours can range from subtle or to strong and pungent. This
is where it can be beneficial to experiment with adding new ingredients and to keep notes for
future reference.
6.4 Recommended Quantities
The biggest “rookie” mistake is to over smoke your food. Less is more when it comes to adding
wood chips and pellets. Most smoke and therefore flavour is absorbed in the first 2 hours of
smoking. After that, you may not need to replenish the pellets or chips.
Wood chips – 1 cup at a time
Wood pellets – up to 2 cups.
