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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 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 BBQ WOODS BBQ TIPS & ADVICE FIREPLACE OR BRAZIER WOOD

NATIVE WOODS

PLEASE NOTE: All FIREWOOD prices are exclusive of GST

Manuka/Kanuka

New Zealand’s best coal making wood.

  • A dense hardwood that produces long lasting coals with clean smoke.
  • It has a medium to strong flavour (some would describe as sweet and musky).
  • It works well with all meat categories but really shines with Seafood.
  • Ideally suited for Beef, Lamb, Pork, Seafood and Game.

$35 + GST per 7L bag (100mm BLOCKS)

Pohutukawa

Another favourite New Zealand Native Hardwood which provides mild smoke flavour.

  • More of a long slow heat output.
  • Mild smoke flavour.
  • Ideal for cooking All different meat categories however best suited to white meats such as – Pork, Poultry, and Seafood.

$35 + GST per 7L bag (100mm BLOCKS)

Puriri

Native New Zealand Hardwood that burns long and hot.

  • Great for open fires and pizza ovens.
  • Mild smoke flavour.
  • Ideal for cooking All different meat categories – Beef, Lamb, Pork, Poultry, Seafood and Game.

$35 + GST per 7L bag (100mm BLOCKS)

EXOTIC WOODS

Oak

One of the most popular exotic woods for cooking, it is great for mixing with other woods due to its medium smokey flavour.

  • Ideal for cooking all different meat categories – Beef, Lamb, Pork, Poultry, Seafood and Game

$35 + GST per 7L bag (100mm BLOCKS)

Banksia Wood

Reddish in colour with an amazing grain unlike any other, Banksia gives a delicious mild, nutty flavour and produces a gentle smoke.

  • A more difficult wood to source for the BBQ in New Zealand.
  • With its reddish colour its ideally suited to Beef, Lamb, and Game.

$35 + GST per 7L bag (100mm BLOCKS)

Olive Wood

Olive wood has got a typical, mild, intense smoke flavor, which is highly appreciated in the mediterranean region for thousands of years.

  • Olive wood burns slowly and evenly making it ideal for the BBQ and the Braai.
  • It gives a delicious taste to meat, fish and vegetables, And if you are luck enough to source some, combined with citrus Wood you get the unique aromas of Spain.
  • A more difficult wood to source for the BBQ in NZ.
  • Medium smoke flavour.
  • Ideal for cooking – Beef, Lamb, Seafood and Game.

$35 + GST per 7L bag (100mm BLOCKS)

FRUIT WOODS

Fruit woods are fast burning, its recommended you pre-soak them to slow the burn rate and you’ll definitely need a good solid base of charcoal to even out the burn.

Flowering Cherry

Cherry wood has a mild, well-rounded sweetness and fruity flavour that goes well with all meats and vegetables.

  • One of the most popular fruit woods for cooking meat.
  • Ideal for cooking – Beef, Pork, Poultry, some Seafoods and Game.

$35 + GST per 7L bag (100mm BLOCKS)

Apple Wood

Apple wood has a subtle, sweet and fruity flavour.

  • Ideal for cooking – Beef, Pork, Poultry, some Seafoods and Game Birds.

$35 + GST per 7L bag (100mm BLOCKS)

Citrus Woods

Best used with chicken or fish, it can also pair well with lamb and vegetables too.

  • Grapefruit, Lime, or Orange Wood all have their own unique flavours.
  • Like most fruit woods, they produce an aromatic mild smoke, milder than Apple or Cherry.
  • A more difficult wood to source for the BBQ in New Zealand.
  • Ideal for cooking – Pork, Poultry, Seafood and Lamb.

$35 + GST per 7L bag (100mm BLOCKS)

Orange Wood

Producing beautiful citrus aromas and coupled with Olive Wood you can recreate the unique flavours and aromas of southern Spanish cooking.

  • Ideal for cooking – Pork, Poultry, Seafood and Lamb.

$35 + GST per 7L bag (100mm BLOCKS)

Plum Wood

Plum infuses a mild smoky flavour with a hint of sweetness to meats.

Ideal for cooking – Pork, Seafood and Poultry.

$35 + GST per 7L bag (100mm BLOCKS)

Pear Wood

Pear Wood burns with a smoke that has a subtle fruity flavour with a touch of sweetness.

  • Ideal for cooking – Beef, Pork, Seafood and Poultry.

$35 + GST per 7L bag (100mm BLOCKS)

Peach & Nectarine Wood

Similar to Pear, Peach and Nectarine Woods have a light, fruity and mildly sweet taste.

  • Ideal for cooking – Pork, Seafood and Poultry.

$35 + GST per 7L bag (100mm BLOCKS)

CONES, NUTS & ROOTS

*Rare – Orange Tree Roots

In the 1940s and 50s, a Californian BBQ Restaurant became renown for their use of Orange Tree Roots in their barbecuing process.

Very difficult to come by, If you are lucky enough, we will have some in stock, why don’t you try them out – it will give an amazing citrus aroma to your cooking.

Banksia Cones

Add a couple to a charcoal load to provide a mild sweet flavour with gentle smoke…

… or even place directly on the weber gas BBQ grill. It pairs beautifully with Cherry Wood.

Casurina Nuts

Small (size of a grape) but a handful goes a long way…

… and provides a terrific flavour.

BOOK A FIREWOOD DELIVERY

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.

Have a question?

Get in touch now!

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