Braai-BQ Wood
SPECIALTY LOW AND SLOW BARBEQUE WOOD
Specialty woods for cooking on your braai, charcoal BBQ, or in your smoker or pizza oven.
We cut and store our different woods for a whole year to season before putting them up for sale. We sell our wood in 7L or 50L sacks of both small diameter rounds and splits.
All our wood currently is in split ‘log size’ – at 30-45cm long. Logs will need to have space to burn. They suit large smokers and aren’t suitable for kettles or smaller units. You will need to cut them into smaller chunks (4-10cm) to utilise on smaller units. You also need good airflow as it takes about an hour to burn the logs down to embers. They generate both heat and smoke though, so if you want, you can do without charcoal as a heat source.
FREE delivery within Beachlands and Maraetai.
OUR WOOD TYPES
We stock a wide range of quality braai and BBQ woods, from premium New Zealand favourites like Manuka, Kanuka, Pohutukawa and Puriri, to sought after exotic options such as Oak, Banksia and Olive.
We also offer a variety of fruit woods including Flowering Cherry, Apple, Citrus, Orange, Plum, Pear, and Peach and Nectarine, along with harder to find specialty options like Orange Tree Roots, Banksia Cones and Casurina Nuts.
Each wood brings its own flavour, burn style and character, whether you are after long lasting heat, gentle smoke, or something a little more unique for your cooking.
All woods come in 50 Litre or 7 Litre bags, so please enquire for pricing and stock.
BARBEQUE TIPS & ADVICE
HOW TO GET THE MOST OUT OF YOUR BARBEQUE
Here are some of the most frequently asked questions about what type of wood is best for use in your braai or barbeque. Please feel free to contact us if you have any further questions.
How much wood should I use when cooking?
Chunks: 2-4 chunks per hour (Charcoal Grills, Upright Smokers, Offsets)
Logs: 1-3 logs per hour (on a large Offset)
What are some tips for getting the best results from my barbeque?
- If you’re using hardwood such as gums etc, make sure that it is seasoned really well (Dried out internally) and also strip it of the bark (This can give the smoke a bitter taste).
- You don’t want a smouldering fire or a raging one either. Ideally you want somewhere between the two to give you a nice clean burn.
- To avoid the wood from smouldering too much when you refuel your fire, do so when the pit is at optimal temperature.
- If you wait until the logs collapse and the temperature is falling the wood will struggle to catch on.
- You can reduce seasoning time by splitting green wood.
- Most fruit woods and nut woods can be used half seasoned, but not freshly cut.
- Fruit woods burn quite quickly so its advisable to pre-soak them to slow down their burn rate.
- ALWAYS clean out the coal box after each cooking session to get the cleanest burn.
Which woods should I avoid cooking with?
If collecting your own wood, be careful what you decide to choose. Some woods such as Pine, Redwood, Fir, Cedar, Cypress, Elm, Eucalyptus (Gum), Sycamore, Liquidambar, are not ideal for cooking because they contain terpenes and sap and can sometimes even be harmful when used for cooking.
This gives the meat a bad flavour. Each wood produces a different flavour.