Apple

A sweet smelling wood, which is great for cooking and smoking, apple wood burns hot without much flame. It pairs particularly well with poultry and shellfish but will compliment just about anything. Apple wood is a Home Social favourite for cold smoking and enhancing our seafood.

Chestnut

A solid wood that burns intensely with little flame, producing a subtle nuance for mushrooms and dairy products.

Cherry

A high temperature wood with a low flame so is similar to apple wood. It has a mild fruity flavour that combines well with chocolate.

Grapevines

A wood that burns a rich robust aroma that is well-suited to red meat and game. Smaller pieces such as the vine shoots are ideal for fast fires to quickly cook smaller cuts of meat.

Hay

Though not a wood, hay contains coumarine; a phytochemical with a vanilla like flavour that naturally occurs in lavender, liquorice, strawberries, apricots, cherries, cinnamon, and sweet clover. It combusts readily and is great with mackerel, sweetbreads and snails.

Ironbark

A native australian wood with a solid structure, giving a slow burn at a high temperature. It is suited to a wide variety of cooking methods and is an ideal base to combine with lighter and more aromatic woods.

Mallee root

Burns with a long and intense heat, lending an earthy characteristic to ingredients such as mushrooms.

Olive

A light and delicate flavoured wood that is ideal for vegetable fruits like peppers, eggplant and zucchini, delicate white-fleshed fish, as well as new-season lamb.

Orange

A wood that burns with a sweet perfume which combines well with the richness of mussels and salmon as well as crustaceans.

Pear

A wood that shares similar characteristics to apple and offers a gentle sweetness.

Pecan

A hard, high heat wood that gives off a distinctive strong sweet flavour.

Stone fruit

Peach, plum and nectarine burn long and hard, pairing well with poultry and pork as well as squid, whilst adding profound depth to grilled fruit.

Wine barrels

The flavour of oak intensifies upon charring, resulting in a profile of toasted coconut, vanilla and spice. Aged wine barrels offer a subtle interplay of oak and wine tannins – a perfect pair with pork.