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Food Smoker Wood for the Smoking Gun™

Supplier: Sous Vide Australia
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Food Smoker Wood - Essential wood for the Smoking Gun™.

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Delivery Australia Wide

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Sous Vide Australia (47 items)

0428 623 2..

Lilydale VIC

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Hickory - For Classic America smoke flavour, this is serious BBQ. Exellent for smoking whisky cocktails

Mesquite - This is the taste of southern fried chicken

Applewood - Fruitwood is deliacte an complex in flavour, brings magic to seafood and pork

Cherrywood - Rich and smooth, cherry gives flavour to game birds.

Alder - Famous for smoking salmon the mild delicate smoke flavour is also excellent with vegetables

Maple - If you are smoking cheese this is the one

Pecan - Pork, lamb or game this is a unique smoke flavour with a subtile nuttiness

Australian Hardwood - This is the one Aussie butchers use for country style bacon

European Beech - Adds European ellegance to pork, seafood, smallgoods and cheese

To provide smoke flavour and aroma for meats, fish fruits, or vegetables after cooking, simply place the food in a covered container and inject smoke. Probably most practical is a casserole dish with plastic wrap, stockpot, or zip lock bags.

To enhance the presentation of a finished dish, add a hint of smoke under a domed plate cover. It will provide the diner with an immediate sense of pleasure and anticipation when the dish is uncovered.

For best results, always pat foods dry with a clean cloth or paper towel before "smoking". This helps smoky flavours adhere to the food surface.

You may find it easier to inject smoke under pot/pan lids and covers by placing the Smoking Gun on the supplied stand and using the flexible tubing (also supplied) to direct the smoke where needed, this will leave one hand free to lift the lid/cover.

2-3 minutes under smoke is generally all that is needed to infuse foods with a smoky flavour and aroma. When using the Smoking Gun with a covered receptacle, simply inject the smoke under the lid and let stand for a few minutes.

Continous smoking with the Smoking Gun™ is NOT required.

Hickory chips impart a pungent, smoky bacon-like flavour that goes particularly well with pork (ham, ribs, etc.

Mesquite chips are good for smoking most meats (particularly beef) and vegetables. They impart a strong earthy flavour.

Apple and cherry woods work well with poultry, game birds and pork. These woods provide a slightly sweet but denser, fruity smoke flavour.

Sous Vide Australia | Sous Vide and Low Temperature Cookery Equipment

Sous Vide Australia was formed to provide the hospitality industry, within Australia and New Zealand, local access to highest quality and specifically designed sous vide cookery equipment and ... read more

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