Location: /Wood Smoking Products

The flavour produced by smouldering wood placed over a heat source is the key to successful food smoking. Choice of wood type and flavour is really a question of preference, although there are some well known partners such as Alder with fish, Oak with red meats and Maple with white meat. For full tasting notes, see our Tips & Techniques section above. The size of wood product is also a matter of choice but as a rule of thumb, the smaller the surface area of the wood, the less air will penetrate, the more the cooking temperature will be suppressed and the greater the smouldering.