Sweet Chestnut Wood Smoking Dust – For food smoking. Wonderful aromatic Sweet Chestnut aroma. Sweet Chestnut Wood Smoking Dust – This is a delightfully sweet aroma with that distinctive chestnut roaring aroma. Suitable for cheese, white meat and fish. All our woods come from sustainable managed sources and are grown for the sole purpose of use in food smokers and Barbecues. All the woods we use are dried to below 16% moisture content when packaged.
Smokedust supply a wide range of smoking wood. We stock Alder, Apple, Ash, Beech, Cherry, Hickory, Maple, Mesquite, Oak, Whiskey Oak, Pecan and Sweet Chestnut. All our woods are sourced from responsible sources and are dried, stored and packed for your convenience.
Alder Smoking Wood Chips – Gives a mild smoke similar in strength to Beech and with less sweetness than maple smoking wood. Alder is great with Pork and poultry and delivers a delicious level of sweetness.
Apple smoking wood – Slightly sweet but denser, fruity smoke flavour. Beef, poultry, game birds, pork (particularly ham).
Ash smoking wood – Fast burner, light but distinctive flavour. Good with fish and red meats.
Beech smoking wood – Medium hard wood with a mild slightly sweet flavour similar to maple. Good with pork and poultry.
Cherry smoking wood – Slightly sweet, fruity smoke flavour. Good with all meats.
Sweet Chestnut Wood Smoking Dust – Slightly sweet nutty smoky flavour, plentiful in the UK Good with most meats.
Hickory smoking wood – Pungent, smoky, bacon-like flavour. The most common wood used in the US. Good for all smoking, especially pork and ribs. Available in the UK mainly through DIY outlets.
Maple smoking wood – Mildly smoky, somewhat sweet flavour. Good with pork, poultry, cheese, vegetables and small game birds.
Mesquite smoking wood – Strong earthy flavour. Good with most meats, especially beef and most vegetables.
Oak smoking wood (White or English) – One of the most popular wood’s, Heavy smoke flavour. Good with red meat, pork, fish (especially salmon) and heavy game.
Pecan smoking wood – Similar to hickory but a little more peppery, but not as strong. Try smoking with the shells as well. Good for most needs.
Whiskey Oak smoking wood – A real favourite with the strength of Oak smoke but with the added complexity of the sweet whiskey aromas , Heavy smoke flavour. Good with red meat, pork, fish (especially salmon) and heavy game.