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HARDWOOD VS SOFTWOOD
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Our most popular cooking wood. It creates a mild sweet smokey flavor. Best for cooking briskets, pork butt and rib eye.
Gives food a light fruit flavor that is milder than Apple. This is a versatile wood that is good for chicken and fish.
Best option for cooking that requires high heat and short cooking times, creates a very bold flavor. Most commonly used for carne asada and barbacoa.
Gives a lovely smokey Mediterranean flavor. Burns slowly and evenly making it ideal for lamb, pizza ovens and BBQ.
Great option for a more subtle and sweeter version of Hickory. This wood is great for cooking Poultry and Pork.
A stronger sweet flavor than most fruit woods. This type of wood is used preferably to smoke brisket, pork butt and ribs. Pecan burns hot and it burns for a long time.
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