{"title":"BBQ Accessories","description":"\u003cp\u003eReal barbecue takes more than a rub and a sauce — it takes the gear that protects your hands and helps with the cook itself. This is the practical, wearable, hand-held side of the shed: heat protection, the tools that do the work at the fire, and the small stuff you reach for every single cook.\u003c\/p\u003e\n\u003cp\u003eStart with hand protection built for the heat you're actually working in — the \u003ca href=\"\/en-nz\/products\/butchers-axe-heat-resistant-barbecue-gloves-500-c-bbq-smoker-protection\"\u003eButchers Axe Heat Resistant Barbecue Gloves\u003c\/a\u003e are rated to 500°C with a silicone grip for hot grates and coals, and \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-high-heat-gloves\"\u003eHardcore Carnivore's High Heat Gloves\u003c\/a\u003e cover the same job from a brand better known for its signature rubs.\u003c\/p\u003e\n\u003cp\u003eFor the cook itself, the \u003ca href=\"\/en-nz\/products\/wonder-claws-meat-shreadders\"\u003eWonder Claws Meat Shredders\u003c\/a\u003e pull brisket and pork apart quickly and cleanly straight off the smoker — no more fighting two forks. Fuel matters too — the \u003ca href=\"\/en-nz\/products\/jack-daniels-whiskey-barrel-smoking-chips-charred-oak-wood-chips-600g\"\u003eJack Daniel's Whiskey Barrel Smoking Chips\u003c\/a\u003e are cut from genuine charred oak Jack Daniel's ageing barrels straight from Tennessee, for a real whiskey-oak smoke note you won't get from standard chips.\u003c\/p\u003e\n\u003cp\u003eMore real, genuinely useful accessories are landing here as the range grows — buy the protection before you need it, not after.\u003c\/p\u003e","products":[{"product_id":"wonder-claws-meat-shreadders","title":"WONDER CLAWS: Meat Shreadders","description":"\u003cp\u003eShred Meat Like a Pro!\u003c\/p\u003e\n\u003cp\u003eWonder Claws – Making meat handling easier than ever! These meat claws are made from durable, heat resistant plastic and fit comfortably in your hand.\u003c\/p\u003e\n\u003cp\u003eNo more wrestling with forks, knives or tongs when shredding slow-cooked meats. Just grab your claws and get superior control when shredding, lifting or carving your meats!\u003c\/p\u003e\n\u003cp\u003eDisclaimer: Wonder Claws may make you feel like a badass superhero!\u003c\/p\u003e\n\u003cp\u003eYour Ultimate Cooking Tool!\u003c\/p\u003e\n\u003cp\u003eThe Wonder Claws are a difference-maker for Australian BBQ cooking and kitchen use! Easily pick-up, hold down, shred and move meat around without making a mess.\u003c\/p\u003e\n\u003cp\u003eComfortably held on your knuckles, the Wonder Claws feel like an extension of your hand and remove the dangers of shredding\/carving meat with a fork and knife.\u003c\/p\u003e\n\u003cp\u003eDesigned to help shred slow-cooked meat, safely handle meat from hot surfaces and hold food while carving, the Wonder Claws ensure you can safely and effortlessly handle food with the utmost control.\u003c\/p\u003e\n\u003cp\u003eThe wonder claws are incredibly versatile – once you start using them around the house, you won’t be able to imagine cooking without them!\u003c\/p\u003e\n\u003cp\u003eWonder Claws will:\u003c\/p\u003e\n\u003cp\u003eHelp you cook more efficiently than using other kitchen cutlery\u003c\/p\u003e\n\u003cp\u003eProtect your hands from burns and getting dirty\u003c\/p\u003e\n\u003cp\u003eWash and store away easily\u003c\/p\u003e\n\u003cp\u003eTwo claws come in each set.\u003cbr\u003e Dishwasher safe (maker-stated).\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/006_proud-tomahawk.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eForks are for salad. Slip a Wonder Claw over each hand and a pork shoulder comes apart in a minute flat: no wrestling, no burnt fingertips. Rub the shoulder with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-pork-rub\"\u003eFour Monkeys BBQ Pork Rub\u003c\/a\u003e, smoke at 120°C to 94°C, rest an hour, shred with the claws and toss through \u003ca href=\"\/en-nz\/products\/kosmos-q-apple-chipotle-bbq-sauce\"\u003eKosmos Q Apple Chipotle BBQ Sauce\u003c\/a\u003e. Into the dishwasher after; superhero cape optional.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Claw-Pulled Beef Cheek Rolls\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eShred like a superhero, eat like a king.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef cheeks; 3 tbsp beef rub; 1 cup beef stock; 6 soft rolls; Coleslaw to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the cheeks and smoke at 130°C for 3 hours.\u003c\/li\u003e\n\u003cli\u003eMove to a tray with the stock, cover tightly and cook on until they probe tender at about 95°C, roughly 3 more hours.\u003c\/li\u003e\n\u003cli\u003eRest 20 minutes, then shred with the Wonder Claws straight in the tray juices.\u003c\/li\u003e\n\u003cli\u003ePile into rolls with coleslaw.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The claws hold and pull at the same time, so you shred fast without handling hot meat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"WONDER CLAWS","offers":[{"title":"Default Title","offer_id":40600049549354,"sku":"13864","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/the-claws-with-box-flat-1296x.png?v=1699771796"},{"product_id":"hardcore-carnivore-high-heat-gloves","title":"HARDCORE CARNIVORE: High Heat Gloves","description":"\u003cp\u003eMove grates, open lids and even handle hot briskets with our silicon-grip high heat gloves.\u003c\/p\u003e\n\u003cp\u003eHeat protection up to 760ºC\u003c\/p\u003e\n\u003cp\u003eHeat \u0026amp; flame resistant\u003c\/p\u003e\n\u003cp\u003eNon-slip silicon grip\u003c\/p\u003e\n\u003cp\u003eMachine washable (this is the important part!)\u003c\/p\u003e\n\u003cp\u003ePlus did we mention, the badass HARD CORE design?\u003c\/p\u003e\n\u003cp\u003eOne size fits most - these will be snug on larger hands.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/217_amazed-suckling-pig.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery pitmaster has a burn story; these gloves are how you stop collecting them. Rated to 760°C with a non-slip silicon grip, they'll shift hot grates, open lids and wrestle a brisket off the smoker. Pull a rack rubbed in \u003ca href=\"\/en-nz\/products\/meat-church-honey-hog-bbq-rub\"\u003eMeat Church Honey Hog\u003c\/a\u003e, glaze it with \u003ca href=\"\/en-nz\/products\/kosmos-q-peach-habanero-bbq-sauce\"\u003eKosmos Q Peach Habanero BBQ Sauce\u003c\/a\u003e, and carry the tray in like you own the joint. Then chuck them in the wash.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Brisket Wrangling 101\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHands on the meat, not on the burns cream.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Hardcore Carnivore High Heat Gloves; A big board or tray; Butcher paper.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGlove up before you open the lid; the rush of hot air and steam is what catches people out.\u003c\/li\u003e\n\u003cli\u003eSlide both hands flat under the brisket, fingers spread, and lift from the middle so the point and flat stay together.\u003c\/li\u003e\n\u003cli\u003eLay it on the paper, wrap it snug and rest it in an esky for at least an hour.\u003c\/li\u003e\n\u003cli\u003eOnce they've cooled, toss the gloves in the washing machine and let them air-dry before the next cook.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A flat, two-handed lift supports the whole cut, so a tender brisket arrives in one piece.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40600049582122,"sku":"WDRCLAW","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/gloves-sq_2000x_1296x_f7618e2b-c470-40a3-bcbd-b48016e11077.png?v=1699771452"},{"product_id":"butchers-axe-heat-resistant-barbecue-gloves-500-c-bbq-smoker-protection","title":"BUTCHERS AXE: Heat Resistant Barbecue Gloves – 500°C BBQ \u0026 Smoker Protection","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat Rating:\u003c\/strong\u003e Resistant to 500°C\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Thick cotton with silicone-designed grip\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e One size, flexible fit\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Hot grates, cast iron, moving coals \u0026amp; pulling pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eBring out your inner Fire Boss\u003c\/h2\u003e\u003cp\u003eThe Butchers Axe Heat Resistant Glove is the bit of kit that lets you grab what everyone else needs tongs for. Rated to 500°C and built from thick cotton with a silicone-designed grip, it shrugs off the heat of grates, cast iron and coals while still letting you hold on tight. One size, machine washable, and ready for the mess.\u003c\/p\u003e\u003ch2\u003eBuilt for the heat\u003c\/h2\u003e\u003cp\u003eSerious barbecue means handling hot metal, shifting coals and pulling big cuts by hand. This glove takes the fear out of it — the cotton shields from radiant heat while the silicone grip stops a greasy grate or a hot pan slipping. It's the difference between fumbling with tongs and just picking the thing up.\u003c\/p\u003e\u003ch2\u003eHow to use them\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eGrab hot grates, cast-iron pans and skewers straight off the fire.\u003c\/li\u003e\n\u003cli\u003eMove lit coals and reposition wood chunks without flinching.\u003c\/li\u003e\n\u003cli\u003eLift and pull hot pork shoulder or brisket by hand.\u003c\/li\u003e\n\u003cli\u003eHandle a screaming-hot kamado or kettle lid with confidence.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eSpecs \u0026amp; care\u003c\/h2\u003e\u003cp\u003eOne-size, flexible fit built from thick cotton with a silicone grip pattern, rated to 500°C. Machine washable — wash off the smoke and grease and go again. Not for prolonged direct flame contact; use as a heat-resistant handling glove, not a fire glove. Please confirm pair-or-single packaging from the physical item — to be confirmed from the label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/271_grinning-searing-castiron.png?v=1783007052\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eA good cook leaves no evidence — just clean bones and no burnt fingers. Glove up before you reach into a screaming-hot firebox to mop or glaze, then rub the cook with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-red\"\u003eHardcore Carnivore Red Rub\u003c\/a\u003e and finish it with a \u003ca href=\"\/en-nz\/products\/blues-hog-tennessee-red-bbq-sauce-539g-glass-jar\"\u003eBlues Hog Tennessee Red BBQ Sauce\u003c\/a\u003e mop. Pull it apart barehanded — well, gloved.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: The Gloved Two-Zone Setup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGrab what everyone else needs tongs for.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Butchers Axe Heat Resistant Gloves; 1 chimney starter; 2kg charcoal briquettes.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eLight a full chimney and wait about 15 minutes until the top coals are ashed over grey.\u003c\/li\u003e\n\u003cli\u003eGlove up, grip the chimney handle and pour the coals onto one side of the kettle for a hot zone and a cool zone.\u003c\/li\u003e\n\u003cli\u003eUse the gloves to drop the grate in place and shift any stray coals, then cook direct over the hot side and indirect on the cool side.\u003c\/li\u003e\n\u003cli\u003eTreat them as handling gloves, not fire gloves: quick grabs of hot metal and coals, never resting in open flame.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow heat resistant is it?\u003c\/strong\u003e It's rated to 500°C for handling hot grates, pans and coals — for grabbing and moving, not holding in open flame.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it fit me?\u003c\/strong\u003e It's a flexible one-size design made to fit most hands.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I wash it?\u003c\/strong\u003e Yes — it's machine washable, so smoke and grease come straight out.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it sold as a pair or single?\u003c\/strong\u003e Please confirm pair or single from the product packaging — check the physical item.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How heat resistant is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's rated to 500C for handling hot grates, pans and coals — for grabbing and moving, not holding in open flame.\"}}, {\"@type\": \"Question\", \"name\": \"Will it fit me?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's a flexible one-size design made to fit most hands.\"}}, {\"@type\": \"Question\", \"name\": \"Can I wash it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it's machine washable, so smoke and grease come straight out.\"}}, {\"@type\": \"Question\", \"name\": \"Is it sold as a pair or single?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Please confirm pair or single from the product packaging — check the physical item.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":43906412642346,"sku":null,"price":35.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-gloves-both-t.png?v=1783310258"},{"product_id":"jack-daniels-whiskey-barrel-smoking-chips-charred-oak-wood-chips-600g","title":"JACK DANIEL'S - Whiskey Barrel Smoking Chips | Charred Oak Wood Chips | 600g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Charred white oak smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 180 cu in bag, approx. 600g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e 100% Jack Daniel's® oak aging whiskey barrels, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Smoky, subtly sweet whiskey\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, chicken, lamb\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eReal whiskey barrels, real whiskey flavour\u003c\/h2\u003e\u003cp\u003eThese chips are made from the charred white oak barrels used to age Jack Daniel's Tennessee Whiskey®. During aging, the whiskey is drawn in and out of the wood — and a portion of it stays there after the barrels are emptied. Then those barrels become your smoke.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA distinct, smoky and subtly sweet whiskey character that oak alone can't give you. Genuine Lynchburg terroir for your backyard.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBeef, chicken and lamb — the brand's picks\u003c\/li\u003e\n\u003cli\u003eGas grills, electric smokers, griddles, kettle and ceramic grills all qualify\u003c\/li\u003e\n\u003cli\u003eScatter a handful over coals, or load a smoker box on gas\u003c\/li\u003e\n\u003cli\u003ePair with any of the Jack Daniel's rubs for the full Tennessee treatment\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky charred-oak chips, 180 cubic inches (approx. 600g — varies with moisture, as real barrel wood does). Dark, whiskey-soaked and ready to smoulder.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% Jack Daniel's® oak aging whiskey barrels. Natural product — always check the physical packaging for details.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/705_sniff-oak-wood-chips.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThat aroma — actual whiskey barrels, still holding a nip of the good stuff in the grain. Smoking a chook over the very oak that aged Tennessee whiskey is the closest thing to legal contraband I've ever handled. Season it with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-chicken-rub\"\u003eFour Monkeys BBQ Chicken Rub\u003c\/a\u003e and the Lynchburg heist is done. \u003ca href=\"\/en-nz\/collections\/jack-daniels\"\u003eFull consignment here\u003c\/a\u003e. Finish with a brush of \u003ca href=\"\/en-nz\/products\/blues-hog-whiskey-blues-bbq-sauce\"\u003eBlues Hog Whiskey Blues BBQ Sauce\u003c\/a\u003e for more oak-and-whiskey swagger.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Whiskey Oak Lamb Rumps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBarrel smoke, Lynchburg style, Aussie lamb.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 handfuls Whiskey Barrel Smoking Chips; 4 lamb rumps, about 250g each; 2 tbsp your favourite lamb rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSet the kettle up for two-zone cooking and scatter the chips over the hot coals.\u003c\/li\u003e\n\u003cli\u003eRub the lamb and cook on the cool side, lid on, for about 25 minutes until it reaches 55°C.\u003c\/li\u003e\n\u003cli\u003eSear over the coals for 1 minute a side and rest 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"JACK DANIEL'S","offers":[{"title":"Default Title","offer_id":44525445480490,"sku":"1749","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/1749-Jack-Daniels-Chips.jpg?v=1782956077"},{"product_id":"western-bbq-products-apple-smoking-wood-chips-100-real-apple-wood-180-cu-in","title":"WESTERN: Apple Smoking Wood Chips | 100% Real Apple Wood | 600g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real apple wood smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Front of palate is soft and fruity — barely-there sweetness, no sharp edges.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 600g bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in USA — Western Premium BBQ Products, a Duraflame company\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, poultry, vegetables\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe gentle one that still gets it done\u003c\/h2\u003e\u003cp\u003eApple is the wood you reach for when you want real smoke without shouting over the protein. Kiln-dried, 100% real apple wood, and mild enough to sit under pork and poultry without burying them. This is the bag every backyard smoker should have on the shelf for a Sunday roast that doesn't need an apology.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eFront of palate is soft and fruity — barely-there sweetness, no sharp edges. Through the middle it turns into a gentle, rounded smoke that reads as \"home cooking\" rather than \"campfire.\" The finish is clean, with just a whisper of orchard sweetness left on the back of the tongue. Good on its own; genuinely great stacked with mesquite or pecan when beef's on the menu and you still want some of that apple softness in there.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eLoad a smoker tray or foil pouch with two to three handfuls and set it over the hottest burner on a gas grill or electric smoker — expect smoke in twenty to thirty minutes.\u003c\/li\u003e\n\u003cli\u003eRibs, pork shoulder and chops all take apple smoke beautifully — it seasons the meat without competing with the rub.\u003c\/li\u003e\n\u003cli\u003eRoast vegetables — pumpkin, carrots, cauliflower — straight on the smoker with a scatter of apple chips for a proper Sunday lunch upgrade.\u003c\/li\u003e\n\u003cli\u003eChasing a beef cook? Blend a handful of apple in with mesquite or pecan chips so the smoke stays interesting without going one-note bold.\u003c\/li\u003e\n\u003cli\u003eRogue move: apple smoke under a cheese board (cold smoke setup) turns a supermarket cheddar into a talking point.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky, kiln-dried apple wood chips — pale timber, no dust, no bark clumps. 600g per bag. Natural product — exact volume may vary slightly with the wood's natural moisture, so always check the physical bag for the printed weight. Dry enough to catch fast, dense enough to smoulder rather than flare.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real apple wood, kiln-dried in batches of approximately 10,000 lb and moisture-tested for consistency. No chemicals, no additives, no charcoal binders — real wood only, leaving roughly 2% residual ash. Natural product — always check the physical packaging for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eDo I need to soak apple wood chips before using them?\u003c\/strong\u003e\u003cbr\u003eNo — Western's chips are kiln-dried on purpose so they catch fast and smoke cleanly. Soaking mostly just delays the smoke and can make it steam instead. Straight from the bag onto the tray is the way it's designed to work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use apple wood chips on a gas grill?\u003c\/strong\u003e\u003cbr\u003eYes. Fill a reusable smoker tray or a foil pouch with two to three handfuls, sit it over the hottest burner, and give it twenty to thirty minutes to start smoking before your cook goes on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I blend apple chips with?\u003c\/strong\u003e\u003cbr\u003eApple plays well with almost anything — it's the mild, sweet base note. For pork and poultry it's great solo; for beef, blend a handful in with mesquite or pecan so you keep some of that softness under the bolder wood.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/287_amazed-smoked-chicken-mahogany.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery serious smoker needs apple chips in the shed — no exceptions. Rub the cut with \u003ca href=\"\/en-nz\/products\/smoky-pastures-sweet-dreams-seasoning-rub\"\u003eSmoky Pastures Sweet Dreams Rub\u003c\/a\u003e, run this apple smoke low and steady, then finish the plate with \u003ca href=\"\/en-nz\/products\/kosmos-q-apple-chipotle-bbq-sauce\"\u003eKosmos Q Apple Chipotle BBQ Sauce\u003c\/a\u003e. Feed the fire a little at a time — a handful of chips does more good than a mountain dumped on all at once.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Apple-Smoked Kettle Chook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSoft fruit smoke, golden skin, Sunday sorted.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.8kg whole chicken; 2 tbsp of your favourite chicken rub; 2 handfuls Western Apple Smoking Wood Chips.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSet up a kettle or BBQ for indirect cooking at about 160°C and season the chicken.\u003c\/li\u003e\n\u003cli\u003eWrap a handful of chips in a foil pouch, poke holes in it and set it over the coals or burner. Add the second handful after 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect for about 1½ hours, until the thigh reads 75°C. Rest 15 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Do I need to soak apple wood chips before using them?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — Western's chips are kiln-dried on purpose so they catch fast and smoke cleanly. Soaking mostly just delays the smoke and can make it steam instead. Straight from the bag onto the tray is the way it's designed to work.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use apple wood chips on a gas grill?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Fill a reusable smoker tray or a foil pouch with two to three handfuls, sit it over the hottest burner, and give it twenty to thirty minutes to start smoking before your cook goes on.\"}}, {\"@type\": \"Question\", \"name\": \"What can I blend apple chips with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Apple plays well with almost anything — it's the mild, sweet base note. For pork and poultry it's great solo; for beef, blend a handful in with mesquite or pecan so you keep some of that softness under the bolder wood.\"}}]}\u003c\/script\u003e","brand":"WESTERN","offers":[{"title":"Default Title","offer_id":44761918734378,"sku":"WBBQ-APPLE","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/western-apple-smoking-wood-chips-600g-real.jpg?v=1794240546"},{"product_id":"western-bbq-products-cherry-smoking-wood-chips-100-real-cherry-wood-180-cu-in","title":"WESTERN: Cherry Smoking Wood Chips | 100% Real Cherry Wood | 600g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real cherry wood smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Opens tangy and bright, more fruit-forward than apple, with a touch more character on the front palate.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 600g bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in USA — Western Premium BBQ Products, a Duraflame company\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, sausages, fish\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eColour and character, no shouting required\u003c\/h2\u003e\u003cp\u003eCherry is the wood that does two jobs at once — it lays down a mild, tangy smoke and leaves a proper mahogany-red tint on whatever it touches. 100% real cherry wood, kiln-dried, built for the cooks where looks matter almost as much as flavour.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eOpens tangy and bright, more fruit-forward than apple, with a touch more character on the front palate. Through the middle it mellows into a mild, sweet smoke that never turns bitter. The finish is clean and a little tart — the reason cherry-smoked salmon and chicken read as restaurant-grade rather than backyard. Reliably good on its own; doesn't need a blending partner to earn its keep.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eTwo to three handfuls in a smoker tray over the hottest burner — twenty to thirty minutes to get proper smoke going, gas or electric.\u003c\/li\u003e\n\u003cli\u003eChicken and turkey pick up that signature reddish-mahogany colour along with the smoke — a genuine step up for a whole bird.\u003c\/li\u003e\n\u003cli\u003eCherry and salmon is a classic pairing for a reason — mild enough not to fight delicate fish, sweet enough to complement it.\u003c\/li\u003e\n\u003cli\u003eSausages take the colour beautifully too — smoke a batch of snags for a barbecue that actually looks like it took effort.\u003c\/li\u003e\n\u003cli\u003eRogue move: a light cherry smoke under a fruit crumble or a batch of nuts turns a side dish into the thing everyone asks about.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eKiln-dried cherry wood chips with a warm reddish-brown timber tone. 600g per bag. Natural product — exact volume may vary slightly with the wood's natural moisture, so always check the physical bag for the printed weight. Clean-burning, minimal dust.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real cherry wood, kiln-dried in batches of approximately 10,000 lb and moisture-tested for consistency. No chemicals, no additives, no charcoal binders — real wood only, leaving roughly 2% residual ash. Natural product — always check the physical packaging for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWill cherry wood chips actually change the colour of the meat?\u003c\/strong\u003e\u003cbr\u003eYes — cherry smoke is known for leaving a warm reddish-mahogany tint, especially noticeable on chicken, turkey and sausages. It's a real, visible effect, not just a flavour claim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs cherry wood too strong for fish?\u003c\/strong\u003e\u003cbr\u003eNo — it's one of the milder smoking woods, which is exactly why it works so well on salmon and other fish. You get colour and a gentle, tangy smoke without overpowering delicate flesh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much should I use for one cook?\u003c\/strong\u003e\u003cbr\u003eTwo to three handfuls in a smoker tray or foil pouch is the standard load. Keep a second batch ready if you're smoking low and slow for longer than a couple of hours.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/227_amazed-smoked-salmon-side.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: keep cherry chips loaded and ready, always. Rub the cut with \u003ca href=\"\/en-nz\/products\/sins-q-grunt-cherry-pork-rub\"\u003eSINSQUE Grunt Cherry Pork Rub\u003c\/a\u003e, run this cherry smoke low and steady, then finish the plate with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke On Wheels Bootleg Bourbon Infused BBQ Sauce\u003c\/a\u003e. Feed the fire a little at a time — a handful of chips does more good than a mountain dumped on all at once.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cherry-Smoked Mahogany Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSnags with a tan and a story.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick pork sausages; 1 handful Western Cherry Smoking Wood Chips; Mustard and soft rolls, to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSet your smoker or BBQ to 120°C indirect and add the chips to the coals or a smoker box.\u003c\/li\u003e\n\u003cli\u003eSmoke the snags for 1 to 1¼ hours, until they reach 71°C and turn deep mahogany-red.\u003c\/li\u003e\n\u003cli\u003eGive them 1 to 2 minutes over direct heat for snap, then serve in rolls with mustard.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Will cherry wood chips actually change the colour of the meat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — cherry smoke is known for leaving a warm reddish-mahogany tint, especially noticeable on chicken, turkey and sausages. It's a real, visible effect, not just a flavour claim.\"}}, {\"@type\": \"Question\", \"name\": \"Is cherry wood too strong for fish?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's one of the milder smoking woods, which is exactly why it works so well on salmon and other fish. You get colour and a gentle, tangy smoke without overpowering delicate flesh.\"}}, {\"@type\": \"Question\", \"name\": \"How much should I use for one cook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Two to three handfuls in a smoker tray or foil pouch is the standard load. Keep a second batch ready if you're smoking low and slow for longer than a couple of hours.\"}}]}\u003c\/script\u003e","brand":"WESTERN","offers":[{"title":"Default Title","offer_id":44761918832682,"sku":"WBBQ-CHERRY","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/western-cherry-smoking-wood-chips-600g-real.jpg?v=1794240546"},{"product_id":"western-bbq-products-hickory-smoking-wood-chips-100-real-hickory-wood-180-cu-in","title":"WESTERN: Hickory Smoking Wood Chips | 100% Real Hickory Wood | 700g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real hickory wood smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Big, confident smoke on the front palate — bacon-adjacent, a little earthy.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 700g bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in USA — Western Premium BBQ Products, a Duraflame company\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork, chicken, beef\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe bacon-and-beer wood, sorted\u003c\/h2\u003e\u003cp\u003eHickory is the wood most people picture when they hear the word \"smoked.\" Strong, unmistakable, slightly sweet under the bark — 100% real hickory, kiln-dried, the same wood behind classic American bacon and smokehouse pork. Not subtle, and not trying to be.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBig, confident smoke on the front palate — bacon-adjacent, a little earthy. Through the middle it holds strong without turning acrid, and there's a genuine undercurrent of sweetness that keeps it from tasting one-dimensional. The finish lingers, which is exactly the point on a low-and-slow pork shoulder. Blend with apple or cherry if you want the hickory backbone with a softer edge.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eTwo to three handfuls in a smoker tray or foil pouch over the hottest burner — twenty to thirty minutes to get it billowing.\u003c\/li\u003e\n\u003cli\u003eThe benchmark wood for pork shoulder, bacon-style cooks and low-and-slow ribs — this is where hickory earns its reputation.\u003c\/li\u003e\n\u003cli\u003eChicken thighs and drumsticks take hickory smoke well when you want something bolder than the usual fruit woods.\u003c\/li\u003e\n\u003cli\u003eBeef holds up to hickory too — try it under a chuck roast or a batch of burnt ends.\u003c\/li\u003e\n\u003cli\u003eBlend a handful with apple or cherry if the full-strength hit is more than the cook (or the guests) can handle.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eKiln-dried hickory wood chips — dense, dark-grained timber, no dust or bark clumps. 700g per bag. Natural product — exact volume may vary slightly with the wood's natural moisture, so always check the physical bag for the printed weight. Built to smoulder long and steady.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real hickory wood, kiln-dried in batches of approximately 10,000 lb and moisture-tested for consistency. No chemicals, no additives, no charcoal binders — real wood only, leaving roughly 2% residual ash. Natural product — always check the physical packaging for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs hickory too strong for chicken?\u003c\/strong\u003e\u003cbr\u003eIt's on the bolder end, but plenty of pitmasters run chicken thighs and drumsticks on hickory with no complaints. If it's your first time, start with a lighter load and build confidence from there.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between hickory and pecan chips?\u003c\/strong\u003e\u003cbr\u003eThey're close cousins — pecan carries a similar strong smoke but leans sweeter and a touch milder. Hickory is the bolder, more classic \"smokehouse\" profile of the two.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use hickory chips in a charcoal kettle grill?\u003c\/strong\u003e\u003cbr\u003eYes, though wood chunks generally perform better than chips over straight charcoal for longer burns. Chips work fine for shorter cooks — scatter a handful directly onto hot coals or use a foil pouch.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/868_presenting-hickory-chips.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eI've smuggled worse past the missus than a bag of wood chips. Rub the cut with \u003ca href=\"\/en-nz\/products\/butchers-axe-ranger-red-rub\"\u003eButchers Axe Ranger Red Rub\u003c\/a\u003e, run this hickory smoke low and steady, then finish the plate with \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e. Feed the fire a little at a time — a handful of chips does more good than a mountain dumped on all at once.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hickory Pork Spare Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBacon-adjacent smoke on a bone.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork spare ribs; 3 tbsp of your favourite pork rub; 2 handfuls Western Hickory Smoking Wood Chips; 125ml apple juice; 125ml BBQ sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the ribs and smoke at 120°C, adding a small handful of chips every 45 minutes for the first 2 hours. Cook 3 hours in total.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with the apple juice and cook 1½ hours more.\u003c\/li\u003e\n\u003cli\u003eUnwrap, brush with sauce and cook 30 minutes, until tender and about 93°C between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is hickory too strong for chicken?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's on the bolder end, but plenty of pitmasters run chicken thighs and drumsticks on hickory with no complaints. If it's your first time, start with a lighter load and build confidence from there.\"}}, {\"@type\": \"Question\", \"name\": \"What's the difference between hickory and pecan chips?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"They're close cousins — pecan carries a similar strong smoke but leans sweeter and a touch milder. Hickory is the bolder, more classic \\\"smokehouse\\\" profile of the two.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use hickory chips in a charcoal kettle grill?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, though wood chunks generally perform better than chips over straight charcoal for longer burns. Chips work fine for shorter cooks — scatter a handful directly onto hot coals or use a foil pouch.\"}}]}\u003c\/script\u003e","brand":"WESTERN","offers":[{"title":"Default Title","offer_id":44761918865450,"sku":"WBBQ-HICKORY","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/western-hickory-smoking-wood-chips-700g-real.jpg?v=1794240546"},{"product_id":"western-bbq-products-mesquite-smoking-wood-chips-100-real-mesquite-wood-180-cu-in","title":"WESTERN: Mesquite Smoking Wood Chips | 100% Real Mesquite Wood | 750g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real mesquite wood smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Hits hard and fast on the front palate — tangy, earthy, unmistakably its own thing.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 750g bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in USA — Western Premium BBQ Products, a Duraflame company\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, steak, brisket\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eTexas turned up to bold\u003c\/h2\u003e\u003cp\u003eMesquite is the wood Texas built its reputation on — rich, distinct, unmistakably bold. 100% real mesquite wood, kiln-dried, made for brisket, steak and anything else that can handle a serious hit of smoke. This isn't the wood for a delicate cook. It's the wood for the cook you've been looking forward to all week.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eHits hard and fast on the front palate — tangy, earthy, unmistakably its own thing. Through the middle it stays bold without losing shape, and there's a savoury depth that beef in particular soaks up and runs with. The finish is long and smoky, the kind that clings to a good crust. Blend with a milder wood like post oak (or apple) if you want the mesquite character without the full intensity.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eTwo to three handfuls in a smoker tray or foil pouch over the hottest burner — expect real smoke inside twenty to thirty minutes.\u003c\/li\u003e\n\u003cli\u003eBrisket is the classic mesquite cook — low and slow, letting the bold smoke build a proper bark alongside the rub.\u003c\/li\u003e\n\u003cli\u003eSteak over mesquite smoke, finished hot and fast, is about as Texan as barbecue gets.\u003c\/li\u003e\n\u003cli\u003ePork and lamb both take mesquite well when you want more backbone than the fruit woods offer.\u003c\/li\u003e\n\u003cli\u003eBlend a handful with a milder wood if it's your first run — mesquite rewards a light hand until you know how your smoker behaves.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eKiln-dried mesquite wood chips — dense, richly grained timber. 750g per bag. Natural product — exact volume may vary slightly with the wood's natural moisture, so always check the physical bag for the printed weight. Burns hot and smoky, built for serious beef cooks.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real mesquite wood, kiln-dried in batches of approximately 10,000 lb and moisture-tested for consistency. No chemicals, no additives, no charcoal binders — real wood only, leaving roughly 2% residual ash. Natural product — always check the physical packaging for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs mesquite too strong for a first-time smoker?\u003c\/strong\u003e\u003cbr\u003eIt's one of the boldest woods available, so it's worth going easy the first time — start with a smaller load than usual and build up once you know how it behaves on your particular rig.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the best cut of beef for mesquite smoke?\u003c\/strong\u003e\u003cbr\u003eBrisket is the classic — low and slow, mesquite builds a serious bark. Steak, cooked hot and fast over mesquite, is the other Texan standard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I mix mesquite with a milder wood?\u003c\/strong\u003e\u003cbr\u003eYes, and it's a common move — blending a handful of mesquite with apple or post oak keeps that bold character while taking the edge off for a longer, gentler cook.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/191_grinning-flipping-steak-flames.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery serious smoker needs mesquite chips in the shed — no exceptions. Rub the cut with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-steak-shooter\"\u003eLow N Slow Basics Steak Shooter Rub\u003c\/a\u003e, run this mesquite smoke low and steady, then finish the plate with \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e. Feed the fire a little at a time — a handful of chips does more good than a mountain dumped on all at once.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Mesquite-Kissed Whole Rump\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBold smoke, sliced thin, served proud.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg piece of rump; 2 tbsp salt and pepper, mixed; 1 handful Western Mesquite Smoking Wood Chips.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the rump and set up for indirect cooking at 120°C with a single handful of mesquite chips. Mesquite is strong, so one is plenty.\u003c\/li\u003e\n\u003cli\u003eSmoke until the centre reads 50°C, about 1 to 1¼ hours.\u003c\/li\u003e\n\u003cli\u003eSear over high heat for 1 to 2 minutes a side to about 55°C, rest 10 minutes and slice thinly.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is mesquite too strong for a first-time smoker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's one of the boldest woods available, so it's worth going easy the first time — start with a smaller load than usual and build up once you know how it behaves on your particular rig.\"}}, {\"@type\": \"Question\", \"name\": \"What's the best cut of beef for mesquite smoke?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Brisket is the classic — low and slow, mesquite builds a serious bark. Steak, cooked hot and fast over mesquite, is the other Texan standard.\"}}, {\"@type\": \"Question\", \"name\": \"Can I mix mesquite with a milder wood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, and it's a common move — blending a handful of mesquite with apple or post oak keeps that bold character while taking the edge off for a longer, gentler cook.\"}}]}\u003c\/script\u003e","brand":"WESTERN","offers":[{"title":"Default Title","offer_id":44761918930986,"sku":"WBBQ-MESQUITE","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/western-mesquite-smoking-wood-chips-750g-real.jpg?v=1794240546"},{"product_id":"western-bbq-products-pecan-smoking-wood-chips-100-real-pecan-wood-180-cu-in","title":"WESTERN: Pecan Smoking Wood Chips | 100% Real Pecan Wood | 700g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real pecan wood smoking chips\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Strong on the front palate, closer to hickory than any of the fruit woods, but with a clear sweetness threaded through the middle that keeps it from turning heavy.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 700g bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in USA — Western Premium BBQ Products, a Duraflame company\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef, pork, lamb\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHickory's sweeter cousin\u003c\/h2\u003e\u003cp\u003ePecan gives you a strong smoke in the same family as hickory, but with a genuine sweetness running underneath that softens the whole thing. 100% real pecan wood, kiln-dried, and versatile enough to cover beef, pork and lamb without ever feeling like the wrong choice.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eStrong on the front palate, closer to hickory than any of the fruit woods, but with a clear sweetness threaded through the middle that keeps it from turning heavy. The finish is warm and nutty rather than sharp — the reason pecan turns up on brisket as often as it does on ribs. Blend with apple or peach when poultry or vegetables are on the cook and you want that sweetness without the full strength.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eLoad two to three handfuls into a smoker tray or foil pouch over the hottest burner — twenty to thirty minutes to get proper smoke rolling.\u003c\/li\u003e\n\u003cli\u003eBrisket and pork shoulder both take pecan's strong-but-sweet smoke exceptionally well over a long, low-and-slow cook.\u003c\/li\u003e\n\u003cli\u003eLamb is an underrated pairing — pecan's sweetness works with the richness of the meat rather than fighting it.\u003c\/li\u003e\n\u003cli\u003eRibs on pecan smoke split the difference between hickory's boldness and a fruit wood's sweetness.\u003c\/li\u003e\n\u003cli\u003eBlend a handful with apple or peach chips for poultry or roasted vegetables when you want the sweetness without the full-strength hit.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eKiln-dried pecan wood chips — warm-toned timber, clean and dust-free. 700g per bag. Natural product — exact volume may vary slightly with the wood's natural moisture, so always check the physical bag for the printed weight. Smoulders long and steady for extended cooks.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real pecan wood, kiln-dried in batches of approximately 10,000 lb and moisture-tested for consistency. No chemicals, no additives, no charcoal binders — real wood only, leaving roughly 2% residual ash. Natural product — always check the physical packaging for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eQuestions answered\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow is pecan different from hickory?\u003c\/strong\u003e\u003cbr\u003eThey're both strong, classic smoking woods, but pecan carries a clear sweetness that hickory doesn't — think of it as hickory's milder, sweeter cousin. Either works on most cooks; pecan just leans softer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs pecan good for lamb?\u003c\/strong\u003e\u003cbr\u003eYes — it's a genuinely underrated pairing. Pecan's sweetness complements the richness of lamb without competing with it the way a bolder wood like mesquite can.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use pecan chips for a long low-and-slow cook?\u003c\/strong\u003e\u003cbr\u003eYes — pecan smoulders long and steady, which makes it a solid choice for brisket and pork shoulder cooks that run several hours. Keep a second batch of chips on hand to top up.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/555_sniffing-pecan-chips.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: keep pecan chips loaded and ready, always. Rub the cut with \u003ca href=\"\/en-nz\/products\/butchers-axe-hunter-lamb-and-game-rub\"\u003eButchers Axe Hunter Lamb and Game Rub\u003c\/a\u003e, run this pecan smoke low and steady, then finish the plate with \u003ca href=\"\/en-nz\/products\/rum-and-que-meat-juice\"\u003eRum and Que Meat Juice Glaze \u0026amp; BBQ Sauce\u003c\/a\u003e. Feed the fire a little at a time — a handful of chips does more good than a mountain dumped on all at once.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pecan-Smoked Leg of Lamb\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHickory's sweeter cousin meets the Sunday lamb.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb leg; 3 garlic cloves, slivered; 2 tbsp of your favourite lamb rub; 2 handfuls Western Pecan Smoking Wood Chips.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMake small cuts in the lamb, push in the garlic and coat with the rub.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C, adding the chips a handful at a time over the first hour.\u003c\/li\u003e\n\u003cli\u003eCook until the centre reads 60°C for pink, about 3 hours. Rest 20 minutes under foil before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How is pecan different from hickory?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"They're both strong, classic smoking woods, but pecan carries a clear sweetness that hickory doesn't — think of it as hickory's milder, sweeter cousin. Either works on most cooks; pecan just leans softer.\"}}, {\"@type\": \"Question\", \"name\": \"Is pecan good for lamb?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it's a genuinely underrated pairing. Pecan's sweetness complements the richness of lamb without competing with it the way a bolder wood like mesquite can.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use pecan chips for a long low-and-slow cook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — pecan smoulders long and steady, which makes it a solid choice for brisket and pork shoulder cooks that run several hours. Keep a second batch of chips on hand to top up.\"}}]}\u003c\/script\u003e","brand":"WESTERN","offers":[{"title":"Default Title","offer_id":44761919160362,"sku":"WBBQ-PECAN","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/western-pecan-smoking-wood-chips-700g-real.jpg?v=1794240546"},{"product_id":"natural-smoke-bbq-woods-apple-wood-chunks-100-real-apple-smoking-wood-1kg","title":"NATURAL SMOKE: Apple Wood Chunks | 100% Real Apple Smoking Wood | 1kg","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real apple wood smoking chunks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour strength:\u003c\/strong\u003e Mild\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — hand processed \u0026amp; packed in Myponga, South Australia, sourced from local farmers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork (excellent) — also good on poultry, beef, lamb and seafood\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe one every South Australian smoker keeps in the shed\u003c\/h2\u003e\u003cp\u003eApple is where Natural Smoke's hand-processed range starts — a light, easy-going smoke with a good burn time that never shouts over the meat. Real apple wood, cut and bagged by hand in Myponga, South Australia, from wood sourced off local farms. If you've never lit a smoker before, this is the bag to start with.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eVery mild and fruit-sweet, with nothing sharp about it. It compliments all meats rather than fighting them, which is why it's rated excellent on pork specifically — think pork shoulder, ribs or a simple roast where you want real smoke without a lecture. Good, not excellent, on poultry, beef, lamb and seafood, so it plays fair across the board.\u003c\/p\u003e\u003ch2\u003ePerfect on\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003ePork shoulder, ribs and chops — the one pairing Natural Smoke calls out by name.\u003c\/li\u003e\n\u003cli\u003eA first-timer's chicken or lamb roast, where you want smoke in the room without it taking over.\u003c\/li\u003e\n\u003cli\u003eStacked with a bolder wood (Ironbark, Red Gum) when you want a fruity edge under something heavier.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky, hand-processed apple wood — pieces cut for kettle BBQs, bullet smokers and Kamado-style cookers, not fine chips. Sourced from pesticide-free local orchards, so the odd bit of insect damage is normal, not a defect. 1kg per bag. Natural product — always check the physical bag for the printed weight.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real apple wood chunks, hand processed and packed in Myponga, SA. No additives, no accelerants.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — South Australia\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Not a food product; no allergen declarations made by the brand.\u003c\/p\u003e\u003cp\u003e\u003ca href=\"\/en-nz\/collections\/natural-smoke-bbq-woods\"\u003ethe full Natural Smoke BBQ Woods range\u003c\/a\u003e — see the whole Natural Smoke range. Always check the physical bag for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/003_smug-roast-chicken.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery fridge needs a bag of this on standby — it’s the wood Darryl reaches for first when someone’s never lit a smoker before. Rub the pork down with \u003ca href=\"\/en-nz\/products\/butchers-axe-big-bark-rub\"\u003eButchers Axe Big Bark Rub\u003c\/a\u003e the night before, and glaze it late with \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e so the sugars set instead of scorch. Gentle smoke, honest bark, zero drama.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: First-Timer's Apple-Smoked Pork Shoulder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe gentlest way to start a life of smoky crime.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg pork shoulder; 4 tbsp pork rub; 3–4 Apple Wood Chunks; 1 cup apple juice in a spray bottle.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSet your kettle or smoker for indirect cooking at 120°C and wait for the temperature to settle.\u003c\/li\u003e\n\u003cli\u003eAdd 2–3 apple chunks to the coals and wait until the smoke runs thin and blue before the pork goes on.\u003c\/li\u003e\n\u003cli\u003eSmoke for 4–5 hours, spritzing hourly after the first 3, adding one more chunk if the smoke dies off.\u003c\/li\u003e\n\u003cli\u003eWrap in foil and cook until it probes tender at 93–95°C, rest 1 hour, then pull.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Apple is mild and fruit-sweet, so it's very hard to over-smoke a shoulder with it.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NATURAL SMOKE","offers":[{"title":"Default Title","offer_id":44765923344426,"sku":"NSBW-APPLE","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/natural-smoke-apple-overlay.png?v=1788019761"},{"product_id":"natural-smoke-bbq-woods-aussie-oak-wood-chunks-100-real-australian-oak-smoking-wood-1kg","title":"NATURAL SMOKE: Aussie Oak Wood Chunks | 100% Real Australian Oak Smoking Wood | 1kg","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real Australian oak smoking chunks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour strength:\u003c\/strong\u003e Medium\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — hand processed \u0026amp; packed in Myponga, South Australia, sourced from local farmers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Poultry, lamb and seafood (excellent) — also good on beef and pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSmells like popcorn, cooks like a heavyweight\u003c\/h2\u003e\u003cp\u003eAussie Oak is Natural Smoke's dense, long-burning all-rounder — genuinely one of the most versatile woods in the range. Hand processed and bagged in Myponga, South Australia, from timber sourced off local farms.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA very dense wood that smokes for a long time and, famously, smells almost like popcorn or roasted nuts while it's burning. Rated excellent on poultry, lamb and seafood, and good on beef and pork — the kind of wood you reach for when you're not sure what else to grab.\u003c\/p\u003e\u003ch2\u003ePerfect on\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eA whole roast chicken or lamb shoulder, where the long burn time matters as much as the flavour.\u003c\/li\u003e\n\u003cli\u003eSeafood on the smoker — Aussie Oak's one of the few woods on the label rated excellent here.\u003c\/li\u003e\n\u003cli\u003eLong, slow cooks generally, thanks to the density of the timber.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky, hand-processed Australian oak — sized for kettle BBQs, bullet smokers and Kamado-style cookers. Sourced from pesticide-free local farms, so minor insect marking on the odd piece is normal. 1kg per bag. Natural product — always check the physical bag for the printed weight.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real Australian oak wood chunks, hand processed and packed in Myponga, SA. No additives, no accelerants.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — South Australia\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Not a food product; no allergen declarations made by the brand.\u003c\/p\u003e\u003cp\u003e\u003ca href=\"\/en-nz\/collections\/natural-smoke-bbq-woods\"\u003ethe full Natural Smoke BBQ Woods range\u003c\/a\u003e — see the whole Natural Smoke range. Always check the physical bag for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/036_grill-fired-up.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl’s orders: this is the wood you grab when you’re not sure what else to reach for — dense, long-burning, built for lamb and poultry that need real time on the fire. Season the shoulder with \u003ca href=\"\/en-nz\/products\/sins-q-grass-lamb-rub\"\u003eSins Q Grass Lamb Rub\u003c\/a\u003e and mop it home with \u003ca href=\"\/en-nz\/products\/heavenly-hell-lamb-almighty-bbq-glaze-250ml\"\u003eHeavenly Hell Lamb Almighty BBQ Glaze\u003c\/a\u003e in the last twenty. Low and slow does the rest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Oak-Smoked Spatchcock Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmells like popcorn, eats like a roast.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole chicken (about 1.8kg); 2 tbsp chicken rub; 1 tbsp olive oil; 2 Aussie Oak Wood Chunks.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCut out the backbone, press the chicken flat, oil it and season all over.\u003c\/li\u003e\n\u003cli\u003eSet up indirect at 150°C and add 2 oak chunks to the coals.\u003c\/li\u003e\n\u003cli\u003eSmoke skin-side up for about 1½ hours until the thigh reads 75°C.\u003c\/li\u003e\n\u003cli\u003eFinish skin-side down over direct heat for 2–3 minutes to crisp.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Oak is dense and burns slowly, so two chunks carry smoke right through the cook without topping up.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NATURAL SMOKE","offers":[{"title":"Default Title","offer_id":44765923377194,"sku":"NSBW-AUSSIEOAK","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/natural-smoke-aussie-oak-overlay.png?v=1788019761"},{"product_id":"natural-smoke-bbq-woods-cherry-wood-chunks-100-real-cherry-smoking-wood-1kg","title":"NATURAL SMOKE: Cherry Wood Chunks | 100% Real Cherry Smoking Wood | 1kg","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real cherry wood smoking chunks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour strength:\u003c\/strong\u003e Mild\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — hand processed \u0026amp; packed in Myponga, South Australia, sourced from local farmers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Good across the board — poultry, beef, pork, lamb and seafood\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe crowd-pleaser, and it's not hard to see why\u003c\/h2\u003e\u003cp\u003eCherry is one of the most popular smoking woods going, and Natural Smoke's version is hand cut and bagged in Myponga, South Australia. Sweet smelling, an easy sell to anyone new to smoking, and the wood most likely to get compliments on the smoke ring alone.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA genuinely sweet smell and, on the right cook, that deep pink smoke ring people photograph before they eat. It's rated good — not excellent, just consistently good — across poultry, beef, pork, lamb and seafood, which makes it one of the safest all-rounders in the range.\u003c\/p\u003e\u003ch2\u003ePerfect on\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eAnything you want a visible smoke ring on — cherry is famous for it.\u003c\/li\u003e\n\u003cli\u003ePoultry and pork for a mild, sweet background note.\u003c\/li\u003e\n\u003cli\u003eBlended with a bolder wood like Ironbark or Red Gum when you want colour and aroma without extra bite.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky, hand-processed cherry wood, cut for kettle BBQs, bullet smokers and Kamado-style cookers. Sourced from pesticide-free local orchards, so occasional minor insect marking is normal. 1kg per bag. Natural product — always check the physical bag for the printed weight.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real cherry wood chunks, hand processed and packed in Myponga, SA. No additives, no accelerants.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — South Australia\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Not a food product; no allergen declarations made by the brand.\u003c\/p\u003e\u003cp\u003e\u003ca href=\"\/en-nz\/collections\/natural-smoke-bbq-woods\"\u003ethe full Natural Smoke BBQ Woods range\u003c\/a\u003e — see the whole Natural Smoke range. Always check the physical bag for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/133_grin-mopping-ribs-smoker.png?v=1783006579\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eI’ve smuggled worse past the missus than a bag of this — cherry’s the crowd-pleaser, sweet enough for anyone’s first smoke and famous for that pink ring everyone photographs before they eat. Season with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-garlic-goals-all-purpose-rub\"\u003eLow N Slow Basics Garlic Goals All Purpose Rub\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/blues-hog-original-bbq-sauce\"\u003eBlues Hog Original BBQ Sauce\u003c\/a\u003e close for the last brush. Good on everything, loud about nothing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cherry-Smoked Pork Belly Bites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003ePink ring, sticky cubes, zero leftovers.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg skinless pork belly, cut into 4cm cubes; 3 tbsp pork rub; ½ cup BBQ sauce; 2 tbsp butter; 3 Cherry Wood Chunks.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the cubes and spread them on a rack.\u003c\/li\u003e\n\u003cli\u003eSmoke at 120°C with 2–3 cherry chunks on the coals for 3 hours until deeply coloured.\u003c\/li\u003e\n\u003cli\u003eTip into a tray with the sauce and butter, cover with foil and cook 1–1½ hours until tender (around 93°C).\u003c\/li\u003e\n\u003cli\u003eUncover and cook 15 minutes more so the sauce tightens and goes sticky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cherry's sweet smoke builds colour fast, so the bites look the part before the sauce even goes on.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NATURAL SMOKE","offers":[{"title":"Default Title","offer_id":44765923409962,"sku":"NSBW-CHERRY","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/natural-smoke-cherry-overlay.png?v=1788019762"},{"product_id":"natural-smoke-bbq-woods-ironbark-wood-chunks-100-real-ironbark-smoking-wood-1kg","title":"NATURAL SMOKE: Ironbark Wood Chunks | 100% Real Ironbark Smoking Wood | 1kg","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real ironbark smoking chunks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour strength:\u003c\/strong\u003e Strong\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — hand processed \u0026amp; packed in Myponga, South Australia, sourced from local farmers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef and lamb (excellent) — also good on poultry, pork and seafood\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eRenowned Australia-wide for a reason\u003c\/h2\u003e\u003cp\u003eIronbark is the wood pitmasters reach for when the cook is long and the flavour needs to hold its own. A very dense timber, hand processed and bagged in Myponga, South Australia, and one of the most respected smoking woods in the country.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eBold, and it means it — a very dense wood that also doubles as a genuine heat source for long cooks, not just a flavour add-in. Rated excellent on beef and lamb, good on poultry, pork and seafood. This is the strong end of the Natural Smoke range, so start light if you haven't used it before.\u003c\/p\u003e\u003ch2\u003ePerfect on\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrisket and other long beef cooks — Ironbark's bold flavour and heat output were made for this.\u003c\/li\u003e\n\u003cli\u003eLamb shoulder or leg, where it's rated excellent.\u003c\/li\u003e\n\u003cli\u003eAny cook that runs long enough to need the wood's own heat, not just its smoke.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky, hand-processed ironbark, cut for kettle BBQs, bullet smokers and Kamado-style cookers. Sourced from pesticide-free local farms, so occasional minor insect marking is normal. 1kg per bag. Natural product — always check the physical bag for the printed weight.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real ironbark wood chunks, hand processed and packed in Myponga, SA. No additives, no accelerants.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — South Australia\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Not a food product; no allergen declarations made by the brand.\u003c\/p\u003e\u003cp\u003e\u003ca href=\"\/en-nz\/collections\/natural-smoke-bbq-woods\"\u003ethe full Natural Smoke BBQ Woods range\u003c\/a\u003e — see the whole Natural Smoke range. Always check the physical bag for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/231_grinning-torching-brisket-bark.png?v=1783006829\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis is the one pitmasters reach for when the cook runs long and the bark has to hold its own — dense, hot-burning, built for beef and lamb that need hours, not minutes. Rub it heavy with \u003ca href=\"\/en-nz\/products\/the-feedlot-black-angus\"\u003eThe Feedlot Black Angus Rub\u003c\/a\u003e and mop it home with \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke On Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e once the bark’s set. — Cap'n Darryl \"Bark\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Ironbark Smoked Leg of Lamb\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBold smoke, handled with a light touch.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg bone-in lamb leg; 3 tbsp lamb or beef rub; 1 tbsp olive oil; 1–2 Ironbark Wood Chunks.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and season the lamb all over and let it sit for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSet up indirect at 130°C and add just one ironbark chunk to the coals.\u003c\/li\u003e\n\u003cli\u003eSmoke for 2½–3 hours until it reads 60°C, adding a second chunk after the first hour only if you want more smoke.\u003c\/li\u003e\n\u003cli\u003eRest for 20 minutes, then carve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Ironbark is strong and dense, so a single chunk gives lamb a big smoky flavour without turning bitter.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NATURAL SMOKE","offers":[{"title":"Default Title","offer_id":44765928554538,"sku":"NSBW-IRONBARK","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/natural-smoke-ironbark-overlay.png?v=1788019762"},{"product_id":"natural-smoke-bbq-woods-olive-wood-chunks-100-real-olive-smoking-wood-1kg","title":"NATURAL SMOKE: Olive Wood Chunks | 100% Real Olive Smoking Wood | 1kg","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real olive wood smoking chunks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour strength:\u003c\/strong\u003e Medium\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — hand processed \u0026amp; packed in Myponga, South Australia, sourced from local farmers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Poultry and seafood (excellent) — also good on beef, pork and lamb\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe one for Mediterranean night\u003c\/h2\u003e\u003cp\u003eOlive is the wood Natural Smoke's own label calls \"unique\" and \"very floral,\" and it's not overselling it. A dense wood, hand processed and bagged in Myponga, South Australia, that leans into Mediterranean-style cooking rather than classic backyard BBQ.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA distinctive, floral smoke unlike the fruit woods or the eucalypts in the rest of the range. Rated excellent on poultry and seafood, good on beef, pork and lamb — reach for it specifically when the menu has a Mediterranean lean.\u003c\/p\u003e\u003ch2\u003ePerfect on\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eWhole fish or prawns on the smoker — one of only two Natural Smoke woods rated excellent on seafood.\u003c\/li\u003e\n\u003cli\u003eChicken with lemon, oregano and garlic, or anything else Mediterranean-inspired.\u003c\/li\u003e\n\u003cli\u003eVegetables — eggplant, capsicum, zucchini — for a smoky mezze board.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky, hand-processed olive wood, sized for kettle BBQs, bullet smokers and Kamado-style cookers. Sourced from pesticide-free local farms, so minor insect marking on the odd piece is normal. 1kg per bag. Natural product — always check the physical bag for the printed weight.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real olive wood chunks, hand processed and packed in Myponga, SA. No additives, no accelerants.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — South Australia\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Not a food product; no allergen declarations made by the brand.\u003c\/p\u003e\u003cp\u003e\u003ca href=\"\/en-nz\/collections\/natural-smoke-bbq-woods\"\u003ethe full Natural Smoke BBQ Woods range\u003c\/a\u003e — see the whole Natural Smoke range. Always check the physical bag for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/225_focused-chimney-starter.png?v=1783006829\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOff the record, Darryl says Olive’s the one for Mediterranean night — a floral, distinctive smoke Natural Smoke themselves call unique, rated excellent on poultry and seafood. Dust the chook with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-surf-paddle-grill-salt-pepper-garlic-spg\"\u003eCoast N Smoke Surf Paddle Grill SPG\u003c\/a\u003e and finish with \u003ca href=\"\/en-nz\/products\/taipan-bbq-rosella-royale-sunday-glaze-native-rosella-bbq-glaze-250ml\"\u003eTaipan BBQ Rosella Royale Sunday Glaze\u003c\/a\u003e for a touch of native sweetness. Light, clean, and nothing like the rest of the range.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Olive-Smoked Whole Snapper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMediterranean night, served straight off the coals.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 whole snapper (about 1kg), scaled and gutted; 1 lemon, sliced, and a few sprigs of oregano; 2 tbsp olive oil and salt; 1–2 Olive Wood Chunks.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eScore the fish on both sides, stuff the cavity with lemon and oregano, then oil and salt it well.\u003c\/li\u003e\n\u003cli\u003eSet up indirect at 150°C and add one olive chunk to the coals.\u003c\/li\u003e\n\u003cli\u003eSmoke for 35–45 minutes until the flesh flakes easily at the thickest point.\u003c\/li\u003e\n\u003cli\u003eFinish with a drizzle of olive oil and a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Olive's floral smoke is gentle enough for delicate fish but distinctive enough to taste.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NATURAL SMOKE","offers":[{"title":"Default Title","offer_id":44765928587306,"sku":"NSBW-OLIVE","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/natural-smoke-olive-overlay.png?v=1788019761"},{"product_id":"natural-smoke-bbq-woods-pecan-wood-chunks-100-real-pecan-smoking-wood-1kg","title":"NATURAL SMOKE: Pecan Wood Chunks | 100% Real Pecan Smoking Wood | 1kg","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real pecan wood smoking chunks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour strength:\u003c\/strong\u003e Mild\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — hand processed \u0026amp; packed in Myponga, South Australia, sourced from local farmers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Poultry and pork (excellent) — also good on beef, lamb and seafood\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHickory's sweeter cousin\u003c\/h2\u003e\u003cp\u003ePecan and hickory come from the same family of trees, and it shows — except Pecan keeps things milder and sweeter. Hand processed and bagged in Myponga, South Australia, it's the versatile all-rounder in the Natural Smoke range.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA mild, sweet-smelling smoke with good wood density, which means a medium burn time that suits longer cooks without demanding constant attention. Rated excellent on poultry and pork, good on beef, lamb and seafood.\u003c\/p\u003e\u003ch2\u003ePerfect on\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRoast chicken or pulled pork — the two pairings Natural Smoke rates excellent.\u003c\/li\u003e\n\u003cli\u003eLonger cooks generally, thanks to the wood's density and medium burn time.\u003c\/li\u003e\n\u003cli\u003eAnywhere you'd reach for hickory but want something a touch gentler.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky, hand-processed pecan wood, cut for kettle BBQs, bullet smokers and Kamado-style cookers. Sourced from pesticide-free local farms, so occasional minor insect marking is normal. 1kg per bag. Natural product — always check the physical bag for the printed weight.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real pecan wood chunks, hand processed and packed in Myponga, SA. No additives, no accelerants.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — South Australia\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Not a food product; no allergen declarations made by the brand.\u003c\/p\u003e\u003cp\u003e\u003ca href=\"\/en-nz\/collections\/natural-smoke-bbq-woods\"\u003ethe full Natural Smoke BBQ Woods range\u003c\/a\u003e — see the whole Natural Smoke range. Always check the physical bag for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/137_amazed-lifting-smoked-turkey.png?v=1783006579\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eI don’t do receipts; I do results — and pecan’s hickory’s sweeter cousin, mild enough for a first cook and dense enough to hold heat through a long one. Season the turkey or the pulled pork with \u003ca href=\"\/en-nz\/products\/smoky-pastures-sweet-dreams-seasoning-rub\"\u003eSmoky Pastures Sweet Dreams Rub\u003c\/a\u003e, then finish with \u003ca href=\"\/en-nz\/products\/kosmos-q-honey-jalapeno-bbq-sauce\"\u003eKosmos Q Honey Jalapeno BBQ Sauce\u003c\/a\u003e for a little sting under the sweet. Reach for it anywhere hickory feels like too much.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pecan-Smoked Turkey Breast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eHickory's sweeter cousin, invited to Christmas.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg boneless turkey breast; 3 tbsp poultry rub; 2 tbsp melted butter; 2–3 Pecan Wood Chunks.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the turkey all over and leave it at room temp for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C with 2–3 pecan chunks on the coals.\u003c\/li\u003e\n\u003cli\u003eBaste with melted butter for the last 30 minutes and cook until it reads 75°C, about 2½–3 hours.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pecan's mild, sweet smoke and steady burn suit a longer poultry cook without overpowering it.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NATURAL SMOKE","offers":[{"title":"Default Title","offer_id":44765928652842,"sku":"NSBW-PECAN","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/natural-smoke-pecan-overlay.png?v=1788019761"},{"product_id":"natural-smoke-bbq-woods-red-gum-wood-chunks-100-real-red-gum-smoking-wood-1kg","title":"NATURAL SMOKE: Red Gum Wood Chunks | 100% Real Red Gum Smoking Wood | 1kg","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real red gum smoking chunks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour strength:\u003c\/strong\u003e Strong\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — hand processed \u0026amp; packed in Myponga, South Australia, sourced from local farmers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef and lamb (excellent) — also good on poultry and pork\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe classic Aussie BBQ wood, done properly\u003c\/h2\u003e\u003cp\u003eRed Gum is the wood most Australians already associate with a wood-fired barbecue, and Natural Smoke's version is hand processed and bagged in Myponga, South Australia. Very dense, very hard, and built for a long, hot burn.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eA strong smoke flavour from a genuinely dense hardwood — this doubles as an excellent fuel source in its own right, not just a chip you toss on for aroma. Rated excellent on beef and lamb, good on poultry and pork. This is the bold end of the range.\u003c\/p\u003e\u003ch2\u003ePerfect on\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBeef brisket, ribs or a whole lamb shoulder — where Red Gum is rated excellent.\u003c\/li\u003e\n\u003cli\u003eAny cook that wants real heat and a long burn time, not just light smoke.\u003c\/li\u003e\n\u003cli\u003eThe classic backyard spit or drum smoker session.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky, hand-processed red gum, cut for kettle BBQs, bullet smokers and Kamado-style cookers. Sourced from pesticide-free local farms, so occasional minor insect marking is normal. 1kg per bag. Natural product — always check the physical bag for the printed weight.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real red gum wood chunks, hand processed and packed in Myponga, SA. No additives, no accelerants.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — South Australia\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Not a food product; no allergen declarations made by the brand.\u003c\/p\u003e\u003cp\u003e\u003ca href=\"\/en-nz\/collections\/natural-smoke-bbq-woods\"\u003ethe full Natural Smoke BBQ Woods range\u003c\/a\u003e — see the whole Natural Smoke range. Always check the physical bag for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/106_one-eye-peek-smoker.png?v=1783006345\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eRed Gum’s the wood most Australians already picture when they think ‘wood-fired barbecue’ — dense, hot-burning, and honestly good enough to run the whole cook as fuel, not just flavour. Rub it hard with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-black\"\u003eHardcore Carnivore Black Rub\u003c\/a\u003e and keep \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke On Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e ready for the last mop. Low, slow, and strictly off the books.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Red Gum Beef Plate Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFuel and flavour from the same bag.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2kg beef plate ribs (3 bones); 3 tbsp beef rub; Red Gum Wood Chunks; A small bed of charcoal.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the ribs heavily and let them sit while you light the charcoal.\u003c\/li\u003e\n\u003cli\u003eAdd 2 red gum chunks and hold the cooker at 125–135°C, adding another chunk roughly every hour.\u003c\/li\u003e\n\u003cli\u003eSmoke for 7–9 hours until a probe slides in like butter, around 95°C.\u003c\/li\u003e\n\u003cli\u003eRest wrapped for 1 hour before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Red gum is dense enough to act as fuel, so it holds steady heat for a long beef cook.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NATURAL SMOKE","offers":[{"title":"Default Title","offer_id":44765928718378,"sku":"NSBW-REDGUM","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/natural-smoke-redgum-overlay.png?v=1788019761"},{"product_id":"natural-smoke-bbq-woods-wine-barrel-wood-chunks-real-wine-soaked-oak-smoking-wood-1kg","title":"NATURAL SMOKE: Wine Barrel Wood Chunks | Real Wine-Soaked Oak Smoking Wood | 1kg","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Real wine-soaked oak barrel smoking chunks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour strength:\u003c\/strong\u003e Medium\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — hand processed \u0026amp; packed in Myponga, South Australia, sourced from local farmers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef (excellent) — also good on poultry, pork, lamb and seafood\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eRetired wine barrel, new career on the grill\u003c\/h2\u003e\u003cp\u003eWine Barrel chunks are exactly what they sound like — real oak, once a wine barrel, now cut down for the smoker. Hand processed and bagged in Myponga, South Australia, with a moderate burn time and a genuine smell of wine as it goes.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGood-quality oak that carries a lovely wine aroma through the smoke, with ample flavour for the size of the pieces. Rated excellent on beef, good on poultry, pork, lamb and seafood — the small piece size is well suited to shorter cooks rather than an all-day brisket.\u003c\/p\u003e\u003ch2\u003ePerfect on\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteak or a shorter beef cook, where it's rated excellent and the moderate burn time is an advantage, not a limit.\u003c\/li\u003e\n\u003cli\u003eFinishing a cook on the smoker for a last burst of wine-barrel aroma.\u003c\/li\u003e\n\u003cli\u003eCheese boards and cold-smoke setups, where the wine character really stands out.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky pieces of genuine wine-soaked oak barrel, cut for kettle BBQs, bullet smokers and Kamado-style cookers. Small pieces by nature of the source material — suited to short cooks rather than long burns. 1kg per bag. Natural product — always check the physical bag for the printed weight.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Real oak wine barrel wood chunks, hand processed and packed in Myponga, SA. No additives, no accelerants.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — South Australia\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Not a food product; no allergen declarations made by the brand.\u003c\/p\u003e\u003cp\u003e\u003ca href=\"\/en-nz\/collections\/natural-smoke-bbq-woods\"\u003ethe full Natural Smoke BBQ Woods range\u003c\/a\u003e — see the whole Natural Smoke range. Always check the physical bag for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/213_proud-slicing-wagyu-thin.png?v=1783006830\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe Smuggler’s tip, whispered so the taxman don’t hear: once a wine barrel, always good oak — real wine aroma, small pieces, built for a shorter, hotter cook rather than an all-day brisket. Rub the beef with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-beef-bounce\"\u003eLow N Slow Basics Beef Bounce Rub\u003c\/a\u003e and pour a little \u003ca href=\"\/en-nz\/products\/little-brixton-rum-and-bbq-sauce-jamaican-rum-bbq-sauce\"\u003eLittle Brixton Rum and BBQ Sauce\u003c\/a\u003e over once it’s resting. Small pieces, big finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Wine Barrel Smoked Scotch Fillet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA cellar door tasting, done on the kettle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 scotch fillets, 3cm thick; Salt, pepper or your favourite beef rub; 2 small Wine Barrel Wood Chunks.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSet up a two-zone kettle and drop both chunks onto the coals.\u003c\/li\u003e\n\u003cli\u003eSeason the steaks and cook them on the indirect side, lid on, for 15–20 minutes until they read 45°C.\u003c\/li\u003e\n\u003cli\u003eSear over direct heat for 1–2 minutes a side until they reach 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The small pieces burn quickly, which matches a short steak cook and gives a hit of wine-barrel aroma.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NATURAL SMOKE","offers":[{"title":"Default Title","offer_id":44765928751146,"sku":"NSBW-WINEBARREL","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/natural-smoke-wine-barrel-overlay.png?v=1788019761"},{"product_id":"natural-smoke-bbq-woods-peach-wood-chunks-100-real-peach-smoking-wood-1kg","title":"NATURAL SMOKE: Peach Wood Chunks | 100% Real Peach Smoking Wood | 1kg","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e 100% real peach wood smoking chunks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFlavour strength:\u003c\/strong\u003e Mild\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg bag\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — hand processed \u0026amp; packed in Myponga, South Australia, sourced from local farmers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Poultry and pork (excellent) — also good on beef, lamb and seafood\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe other gentle fruit wood, with its own sweet edge\u003c\/h2\u003e\u003cp\u003eLike most fruit woods, Peach works beautifully with white meat. Hand processed and bagged in Myponga, South Australia, it's a medium burn-time wood with a mild, genuinely sweet smell.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eMild and sweet, with a medium burn time that sits between Apple's very light touch and the heavier eucalypt woods in the range. Rated excellent on poultry and pork, good on beef, lamb and seafood.\u003c\/p\u003e\u003ch2\u003ePerfect on\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRoast chicken or pork belly — the two pairings Natural Smoke rates excellent.\u003c\/li\u003e\n\u003cli\u003eAny white meat where you want a mild, sweet smoke without reaching for Apple again.\u003c\/li\u003e\n\u003cli\u003eBlended with a bolder wood for a fruity top note under something heavier.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bag\u003c\/h2\u003e\u003cp\u003eChunky, hand-processed peach wood, cut for kettle BBQs, bullet smokers and Kamado-style cookers. Sourced from pesticide-free local orchards, so occasional minor insect marking is normal. 1kg per bag. Natural product — always check the physical bag for the printed weight.\u003c\/p\u003e\u003ch2\u003eThe facts\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% real peach wood chunks, hand processed and packed in Myponga, SA. No additives, no accelerants.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 1kg\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — South Australia\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary\/Allergens:\u003c\/strong\u003e Not a food product; no allergen declarations made by the brand.\u003c\/p\u003e\u003cp\u003e\u003ca href=\"\/en-nz\/collections\/natural-smoke-bbq-woods\"\u003ethe full Natural Smoke BBQ Woods range\u003c\/a\u003e — see the whole Natural Smoke range. Always check the physical bag for the printed weight and any handling notes.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler’s Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/055_smoker-lid-reveal.png?v=1783006084\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eAnother jar walks the plank into yer basket if you let me near the peach bag — mild, sweet, and the gentler alternative once you’ve worn Apple out. Dust the chook or the pork belly with \u003ca href=\"\/en-nz\/products\/butchers-axe-gyros-rotisserie-seasoning\"\u003eButchers Axe Gyros Rotisserie Seasoning Rub\u003c\/a\u003e, then glaze it with \u003ca href=\"\/en-nz\/products\/kosmos-q-peach-habanero-bbq-sauce\"\u003eKosmos Q Peach Habanero BBQ Sauce\u003c\/a\u003e for a little heat on the way out. Sweet up front, sting on the finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Peach-Smoked Glazed Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet smoke, sticky skin, happy crew.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg bone-in chicken thighs; 2 tbsp chicken rub; ⅓ cup BBQ sauce or fruit glaze; 2 Peach Wood Chunks.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the thighs and set the cooker for indirect heat at 150°C with 2 peach chunks on the coals.\u003c\/li\u003e\n\u003cli\u003eSmoke for 60–75 minutes until they read 75°C.\u003c\/li\u003e\n\u003cli\u003eBrush with glaze for the last 10 minutes, then crisp skin-side down over direct heat for 2 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Peach gives a mild, sweet smoke that suits chicken and won't overpower the glaze.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NATURAL SMOKE","offers":[{"title":"Default Title","offer_id":44765928816682,"sku":"NSBW-PEACH","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/natural-smoke-peach-overlay_9bf48ee9-94fd-4ed0-9fea-2874fc88f6b2.png?v=1788035206"},{"product_id":"looftlighter-classic-electric-charcoal-starter","title":"LOOFTLIGHTER: Classic Electric Charcoal Starter – 650°C Superheated Air, No Lighter Fluid","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eWhat it does:\u003c\/strong\u003e Lights lump charcoal, heat beads, wood chunks and logs with superheated air — no gas, no flame, no lighter fluid\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Superheated air up to 650°C (1300°F)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSpeed:\u003c\/strong\u003e Fuel catches in about 60 seconds\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePower:\u003c\/strong\u003e Mains powered, 3 m cord, on\/off switch, built-in stand and bottle opener\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Designed in Sweden by Looft Industries\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Kamados, kettles, smokers, pizza ovens, fire pits and fireplaces\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Looftlighter Classic is the original electric fire starter from Sweden's Looft Industries — it lights charcoal, heat beads and logs in about 60 seconds using nothing but 650°C superheated air, and it's at its best in kamados, kettles, pizza ovens and fireplaces.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe original electric fire starter\u003c\/h2\u003e\n\u003cp\u003eLooft Industries was founded in Sweden in 2004 by Richard Looft, who set out to build one after a chicken at his daughter's birthday barbecue came off tasting of lighter fluid. His first prototype was charcoal in a bread toaster with an old vacuum cleaner blowing air through it — sparks in seconds. Today the Looftlighter is sold in more than 30 countries. There's no flame and no gas, just a blast of superheated air that gets your fuel going in about a minute.\u003c\/p\u003e\n\u003ch2\u003eHow it works\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight it up:\u003c\/strong\u003e Pile up your charcoal, chunks or logs, touch the tip of the Looftlighter to the fuel and press the button.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHit the spot:\u003c\/strong\u003e Hold it on the same spot for around 60 seconds until you see sparks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePull back a bit:\u003c\/strong\u003e Ease the tip back a few centimetres so the hot air can feed the glow and spread it through the pile.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy it beats firelighters\u003c\/h2\u003e\n\u003cp\u003eFirelighter cubes and lighter fluid can leave a chemical taste on your food, and lighter fluid isn't recommended in ceramic kamados. The Looftlighter uses nothing but hot air, so the first thing your meat tastes is the fuel you chose.\u003c\/p\u003e\n\u003ch2\u003eIn the box\u003c\/h2\u003e\n\u003cp\u003eLooftlighter Classic electric fire starter with an integrated stand that doubles as a bottle opener. Pair it with the \u003ca href=\"\/en-nz\/products\/looftlighter-case-classic-pro\"\u003eLooftlighter Carry Case\u003c\/a\u003e to keep it dry between cooks.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/036_grill-fired-up.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's rule is simple: if your brisket tastes like a servo, you lit it wrong. The Looftlighter gets lump going in a minute flat with zero chemical hangover. Get the coals glowing, throw on a handful of \u003ca href=\"\/en-nz\/products\/western-bbq-products-hickory-smoking-wood-chips-100-real-hickory-wood-180-cu-in\"\u003eWestern Hickory Smoking Chips\u003c\/a\u003e, and grab a set of \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-high-heat-gloves\"\u003eHardcore Carnivore High Heat Gloves\u003c\/a\u003e before you start shuffling hot grates. Tip: light two or three spots in a kamado load for an even fire, faster.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: The Weeknight Kamado Start\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFrom cold to cooking before the steaks are seasoned.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Looftlighter Classic; lump charcoal; 1–2 wood chunks.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFill the firebox with lump, leaving the bottom vent wide open.\u003c\/li\u003e\n\u003cli\u003eLight one spot in the centre for about 60 seconds, then pull back and blow air across it for another minute.\u003c\/li\u003e\n\u003cli\u003eAdd your wood chunks, close the lid and set your vents for the target temp.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow fast does the Looftlighter Classic light charcoal?\u003c\/h3\u003e\n\u003cp\u003eYou'll see sparks and glowing coals in about 60 seconds. A full kamado or kettle load is usually ready to cook on within a few minutes.\u003c\/p\u003e\n\u003ch3\u003eCan I use it in a kamado?\u003c\/h3\u003e\n\u003cp\u003eYes — it's the ideal match. Lighter fluid isn't recommended in ceramic kamados, and the Looftlighter uses nothing but superheated air.\u003c\/p\u003e\n\u003ch3\u003eWhat fuels does it light?\u003c\/h3\u003e\n\u003cp\u003eLump charcoal, briquettes and heat beads, wood chunks and logs — so it covers grills, smokers, pizza ovens, fire pits and fireplaces.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between the Classic and the Pro?\u003c\/h3\u003e\n\u003cp\u003eThe \u003ca href=\"\/en-nz\/products\/looftlighter-pro-electric-charcoal-starter\"\u003eLooftlighter Pro\u003c\/a\u003e runs hotter (760°C vs 650°C) and adds HyperBoost for 30% more airflow, an auto ignition program, a safety switch, a brushless motor and a replaceable heat shield. The Classic is the original, simple one-button lighter.\u003c\/p\u003e\n\u003ch3\u003eDoes it need a power point?\u003c\/h3\u003e\n\u003cp\u003eYes, it plugs into mains power with a 3 m cord. Use an outdoor-rated extension lead if your cooker is further from the power point.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How fast does the Looftlighter Classic light charcoal?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"You'll see sparks and glowing coals in about 60 seconds. A full kamado or kettle load is usually ready to cook on within a few minutes.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use it in a kamado?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, it's the ideal match. Lighter fluid isn't recommended in ceramic kamados, and the Looftlighter uses nothing but superheated air.\"}}, {\"@type\": \"Question\", \"name\": \"What fuels does it light?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Lump charcoal, briquettes and heat beads, wood chunks and logs, so it covers grills, smokers, pizza ovens, fire pits and fireplaces.\"}}, {\"@type\": \"Question\", \"name\": \"What's the difference between the Classic and the Pro?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Looftlighter Pro runs hotter (760°C vs 650°C) and adds HyperBoost for 30% more airflow, an auto ignition program, a safety switch, a brushless motor and a replaceable heat shield. The Classic is the original, simple one-button lighter.\"}}, {\"@type\": \"Question\", \"name\": \"Does it need a power point?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, it plugs into mains power with a 3 m cord. Use an outdoor-rated extension lead if your cooker is further from the power point.\"}}]}\n\u003c\/script\u003e","brand":"LOOFTLIGHTER","offers":[{"title":"Default Title","offer_id":67766607020084,"sku":"10439","price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/looftlighter-classic-electric-charcoal-starter-front-10x13.png?v=1792889904"},{"product_id":"looftlighter-pro-electric-charcoal-starter","title":"LOOFTLIGHTER: Pro Electric Charcoal Starter – 760°C with HyperBoost","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eWhat it does:\u003c\/strong\u003e Lights lump charcoal, heat beads, wood chunks and logs with superheated air — no gas, no flame, no lighter fluid\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Superheated air up to 760°C (1400°F)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eUpgrades:\u003c\/strong\u003e HyperBoost (30% more airflow), auto ignition program, safety switch, brushless motor, replaceable aluminium heat shield\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePower:\u003c\/strong\u003e Mains powered, 3 m cord, built-in stand and bottle opener\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Designed in Sweden by Looft Industries\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Kamados, kettles, offsets, pizza ovens, fire pits and fireplaces\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Looftlighter Pro is the hottest electric fire starter from Sweden's Looft Industries — 760°C superheated air plus HyperBoost lights charcoal, wood and logs in about 60 seconds, and it's built for kamados, offsets, pizza ovens and fireplaces.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eThe strongest Looftlighter yet\u003c\/h2\u003e\n\u003cp\u003eThe Pro takes the original Looftlighter idea and turns it up. A brushless motor and HyperBoost push 30% more air, and the element heats that air to 760°C, so charcoal catches in about a minute and a big firebox comes up to speed fast. Looft Industries was founded in Sweden in 2004 by Richard Looft, who set out to build one after a chicken at his daughter's birthday barbecue came off tasting of lighter fluid. His first prototype was charcoal in a bread toaster with an old vacuum cleaner blowing air through it — sparks in seconds. Today the Looftlighter is sold in more than 30 countries.\u003c\/p\u003e\n\u003ch2\u003eWhat the Pro adds\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHyperBoost:\u003c\/strong\u003e An extra air mode with 30% more airflow to stoke the fire once it's caught.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuto ignition program:\u003c\/strong\u003e A built-in lighting cycle for a more hands-off start.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSafety switch:\u003c\/strong\u003e An extra safeguard the Classic doesn't have.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReplaceable heat shield:\u003c\/strong\u003e An aluminium shield that can be swapped out if it ever wears.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrushless motor:\u003c\/strong\u003e The powerplant behind the extra airflow.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cp\u003ePush the tip into your pile of charcoal, chunks or logs and hold it in the same spot for about 60 seconds. When sparks or a glow appear, pull back a few centimetres and keep the air on it until the glow spreads. Your fuel is now lit and ready to build.\u003c\/p\u003e\n\u003ch2\u003eIn the box\u003c\/h2\u003e\n\u003cp\u003eLooftlighter Pro electric fire starter with an integrated stand and bottle opener. Keep it dry with the \u003ca href=\"\/en-nz\/products\/looftlighter-case-classic-pro\"\u003eLooftlighter Carry Case\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/125_delight-blowtorch-brulee.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl runs an offset, a kamado and a pizza oven, and the Pro lights all three before the first beer's gone warm. HyperBoost is the party trick — it'll bring a sulky fire back to life mid-cook. Light the pit, add a few handfuls of \u003ca href=\"\/en-nz\/products\/western-bbq-products-hickory-smoking-wood-chips-100-real-hickory-wood-180-cu-in\"\u003eWestern Hickory Smoking Chips\u003c\/a\u003e, and pull on a set of \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-high-heat-gloves\"\u003eHardcore Carnivore High Heat Gloves\u003c\/a\u003e before touching anything hot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: The Pizza Oven Fast Start\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eRaw wood to a roaring floor, no kindling tower.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Looftlighter Pro; 2–3 small split hardwood logs; a handful of lump charcoal.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSet the lump at the back of the oven with the logs leaning over it.\u003c\/li\u003e\n\u003cli\u003eHold the Pro on the lump for 60 seconds, then pull back and run HyperBoost across the logs.\u003c\/li\u003e\n\u003cli\u003eOnce the logs catch, add wood gradually until the floor is up to temperature.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow hot does the Looftlighter Pro get?\u003c\/h3\u003e\n\u003cp\u003eIt produces superheated air up to 760°C (1400°F), compared with 650°C for the Classic.\u003c\/p\u003e\n\u003ch3\u003eWhat is HyperBoost?\u003c\/h3\u003e\n\u003cp\u003eAn extra air mode that lifts airflow by about 30%, so you can stoke the fire hard once it's lit or revive tired coals mid-cook.\u003c\/p\u003e\n\u003ch3\u003eIs it worth upgrading from the Classic?\u003c\/h3\u003e\n\u003cp\u003eIf you light big fireboxes, offsets, pizza ovens or fireplaces often, yes — it's hotter, moves more air, adds a safety switch and has a replaceable heat shield. For a weekend kettle or kamado, the \u003ca href=\"\/en-nz\/products\/looftlighter-classic-electric-charcoal-starter\"\u003eLooftlighter Classic\u003c\/a\u003e does the job.\u003c\/p\u003e\n\u003ch3\u003eCan I use it in a kamado?\u003c\/h3\u003e\n\u003cp\u003eYes. Lighter fluid isn't recommended in ceramic kamados, and the Looftlighter Pro uses nothing but superheated air.\u003c\/p\u003e\n\u003ch3\u003eDoes it need a power point?\u003c\/h3\u003e\n\u003cp\u003eYes, it plugs into mains power with a 3 m cord. Use an outdoor-rated extension lead if needed.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot does the Looftlighter Pro get?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It produces superheated air up to 760°C (1400°F), compared with 650°C for the Classic.\"}}, {\"@type\": \"Question\", \"name\": \"What is HyperBoost?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"An extra air mode that lifts airflow by about 30%, so you can stoke the fire hard once it's lit or revive tired coals mid-cook.\"}}, {\"@type\": \"Question\", \"name\": \"Is it worth upgrading from the Classic?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"If you light big fireboxes, offsets, pizza ovens or fireplaces often, yes, it's hotter, moves more air, adds a safety switch and has a replaceable heat shield. For a weekend kettle or kamado, the Looftlighter Classic does the job.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use it in a kamado?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Lighter fluid isn't recommended in ceramic kamados, and the Looftlighter Pro uses nothing but superheated air.\"}}, {\"@type\": \"Question\", \"name\": \"Does it need a power point?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, it plugs into mains power with a 3 m cord. Use an outdoor-rated extension lead if needed.\"}}]}\n\u003c\/script\u003e","brand":"LOOFTLIGHTER","offers":[{"title":"Default Title","offer_id":67766611116084,"sku":"LO2-AU","price":240.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/looftlighter-pro-electric-charcoal-starter-front-10x13.png?v=1792889904"},{"product_id":"looftlighter-case-classic-pro","title":"LOOFTLIGHTER: Carry Case – Fits Classic \u0026 Pro","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFits:\u003c\/strong\u003e \u003ca href=\"\/en-nz\/products\/looftlighter-classic-electric-charcoal-starter\"\u003eLooftlighter Classic\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/looftlighter-pro-electric-charcoal-starter\"\u003eLooftlighter Pro\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBuild:\u003c\/strong\u003e Water-resistant with a multi-purpose strap\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Official accessory from Looft Industries, Sweden\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Storage in the shed or BBQ cabinet, camping and competition trips\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Looftlighter Carry Case is the official water-resistant case from Sweden's Looft Industries, made to fit both the Looftlighter Classic and Pro and keep your electric fire starter dry in the shed, the ute or the comp kit.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eKeep your Looftlighter dry and ready\u003c\/h2\u003e\n\u003cp\u003eIt's water resistant, easy to carry and has a multi-purpose strap so you can sling it over a shoulder, hang it up or strap it to your cooker trolley.\u003c\/p\u003e\n\u003ch2\u003eWhy you want one\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater resistant:\u003c\/strong\u003e Keeps rain and dew off the element and electrics when it lives outside.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMulti-purpose strap:\u003c\/strong\u003e Carry it, hang it, or clip it where it's handy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStore safely:\u003c\/strong\u003e Gives the lighter its own home, so the cord and tip aren't knocking around with your tools.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eLet the Looftlighter cool down fully before packing it away.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/150_proud-ribs-trophy.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's lighter lives in his comp kit, so the case came standard. Throw it in the ute with your \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-high-heat-gloves\"\u003eHardcore Carnivore High Heat Gloves\u003c\/a\u003e and a bag of \u003ca href=\"\/en-nz\/products\/western-bbq-products-hickory-smoking-wood-chips-100-real-hickory-wood-180-cu-in\"\u003eWestern Hickory Smoking Chips\u003c\/a\u003e and you've got a fire kit ready for any campsite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhich Looftlighters does the case fit?\u003c\/h3\u003e\n\u003cp\u003eIt fits both the Looftlighter Classic and the Looftlighter Pro.\u003c\/p\u003e\n\u003ch3\u003eIs the case waterproof?\u003c\/h3\u003e\n\u003cp\u003eIt's water resistant — great for keeping off rain and dew, but don't submerge it.\u003c\/p\u003e\n\u003ch3\u003eCan I pack the lighter straight after use?\u003c\/h3\u003e\n\u003cp\u003eLet it cool completely first. The tip stays hot for a little while after use.\u003c\/p\u003e\n\u003ch3\u003eIs this the official Looftlighter case?\u003c\/h3\u003e\n\u003cp\u003eYes. It's the genuine Looft Industries case made for the Classic and Pro.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Which Looftlighters does the case fit?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It fits both the Looftlighter Classic and the Looftlighter Pro.\"}}, {\"@type\": \"Question\", \"name\": \"Is the case waterproof?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's water resistant, great for keeping off rain and dew, but don't submerge it.\"}}, {\"@type\": \"Question\", \"name\": \"Can I pack the lighter straight after use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Let it cool completely first. The tip stays hot for a little while after use.\"}}, {\"@type\": \"Question\", \"name\": \"Is this the official Looftlighter case?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's the genuine Looft Industries case made for the Classic and Pro.\"}}]}\n\u003c\/script\u003e","brand":"LOOFTLIGHTER","offers":[{"title":"Default Title","offer_id":67766611148852,"sku":"LL Case","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/looftlighter-carry-case-front-10x13.png?v=1792889904"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/bbq_accessories_medallion.png?v=1787508841","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/accessories.oembed?page=2","provider":"THE RUB HUB","version":"1.0","type":"link"}