Apple wood burns with a mild, fruity smoke that enhances the natural sweet and warm flavours in foods. The subtle, but dense smoke of apple wood is best paired with mild white meats and is the perfect backdrop for sweet or tangy sauces, marinades or rubs.
Try apple wood when using honey, molasses, maple or cinnamon with your grilled or smoked meats.
Ideal for poultry, beef, lamb, pork, venison and seafood.
Chunks are large pieces of hardwood and work well for creating delicious smokey flavours for extended periods. Perfect for when you want to do a longer smoke with the added convenience over wood shavings by not having to run out and add more every 30 minutes throughout your cook.