FAQ

Pick-ups are from 40 Chelmsford Avenue, Auckland 1071, New Zealand.

Pick-ups are by arrangement only, to organise a day and time simply give us a call or email.

Most logs are cut to 25-30cm and split to a size that will suit the majority of smokers. The type of person buying these will typically own an axe and will be able to split smaller if required. Chunks are typically the size of a fist or a little smaller. These can be easily cut down to suit if required.

The sacks are made locally from sustainable hessian. They measure 79cm (H) x 48cm (W). When full of wood a typical bag can weigh between 15-20kg.

We have a philosophy that the wood is ready when it’s ready. This can be six months to two years depending on when the tree came down, how we store it and how good the summer is. We shoot to have all our wood under 20%, most will be between 15-20%

Nope. All our wood is seasoned in the sun, wind and rain. Whilst kiln drying ensures very low moisture content it comes at the cost of smoke and flavour.

For the full rundown, check out our wood and meat flavour matching guide.

There’s no real right answer here. Use the flavour profile in the description as a guide. The more robust the meat you are cooking the more robust the wood can be. As a general guide fruit wood goes with everything (beef, lamb, pork, poultry, fish, game) it’s very mild. Puriri and Pohutukawa can be used on everything. Manuka and Oak are best used with beef although they can be toned down when blended with wood on the lighter side of the flavour profile to cook other meats.

Short answer is no. The very nature of the hardwood we are sourcing means they are scarce and hard to get; hence we sell it in sacks and 2kg boxes. We do have access to commercial quantities of Manuka/Kanuka and are happy to discuss.

This depends on the length of your cook and if you are supplementing the fire with charcoal. In my experience we start the fire with a charcoal base and then add one to two pieces of wood per hour. As the coals die down and dissipate you might typically put on a couple more pieces per hour. As a example, I recently cooked two briskets (7kg each) for 14 hours and used two bags of Pohutukawa, with a little left over.

Short answer is yes. Puriri burns incredibly hot. It’s great for Braii and Asado and is also very consistent in an offset. Remember – a little goes a long way. Be careful burning in your Weber as you may burn out the vents (I know this from experience!).