Smoking Timbers
The Correct Timber is Crucial
Selecting the right kind of timber for smoking is critical. Portable smokers use
smoking sawdust, not chunks, and it must be completely untreated.
Kiwi Sizzler have an ever-increasing
range of smoking timber options.
The traditional timber is manuka. It
is ideal for smoking our popular fish
species and very popular as a smoking
timber for dark meats.
Also available is pohutukawa sawdust.
It can be used on anything you would
normally smoke with manuka. They
have slightly different flavours. Both
are fantastic - it comes down to
personal preference.
Also available is apple sawdust.
Apple is fantastic! It is superb with
white meats such as chicken and
perfect with other items such as
vegetables.
Apple adds a sweeter flavour to the food. It also tastes great with salmon. Use
it with your traditional fish smoking too for a completely different take.
Should you plan to organise your own timber for smoking there are a few
requirements. Make sure you avoid all treated timber and also avoid resinous
timbers such as pine. Don’t cut it with a chainsaw either as the chain oil and
other impurities can be passed on to the smoked food.
