Loading... Please wait...

Rose Gum Smoker Sawdust

or make 4 interest-free payments of fortnightly with Afterpay More info

Order Qty
& save for later
Payment Methods
FREE DELIVERY (within Aust.) Spend $50+. ($10 for orders under $50) International shipping starts from $15 AUD *Conditions apply (Click here for more info)

*If delivery is not in Australia our displayed product price may be cheaper. 10% Aust GST tax is removed during checkout for deliveries outside of Aust. Contact us if more info is required.

Most products are kept in stock and most orders are dispatched within 1 business day

Product Description

Rose Gum Smoker Sawdust

Looking for a different way to cook your catch? How about using a method that’s easy, been around for thousands of years and adds a great flavour to your food?

Why not smoke your fish? You can use a traditional fish smoker a BBQ or even a wok it’s that easy!

Smoking food is not just restricted to fish, any meat, poultry, cheeses and even vegetables can be smoked. So why not give it a go?

The traditional timbers for smoking are hardwoods as they provide the optimum amount of flavoursome smoke and a long burn time.

Rose Gum is an Australian hardwood that has a very mild yet sweet smoke flavour perfect for those that want some smokiness without the flavour of the food being overpowered.

Rose Gum is suitable for Seafood, Meats, Poultry and Vegetables. Rose Gum can be mixed with other flavours and exotic spices to add a bit of flair to your cooking! The options are endless.

Features and Specifications

  • Timber: Rose Gum
  • Flavour: Mild / Sweet Smokiness
  • Weight: Approx 180g
  • Suitable for use with: Seafood, Vegetables and more

Benefits and handy hints

  • Smoking your food adds a unique flavour to your cooking, great for parties, special occasions or when you go on fishing trips or camping.
  • To create more smoke, increase burn time and reduce the risk of burning lightly moisten the sawdust before smoking.
  • The best fish for smoking are those with an oily flesh. Fish such as trout, salmon, tailor, slimey mackerel, etc.
  • It is best to brine seafood before smoking. For a heavy brine about a cup of salt per litre of water and soak the fish for a few hours. For a less salty taste reduce time you soak the fish
  • For an exotic flavour, mix some spices into your brine or through your sawdust.

Note: Smoking times vary depending on weight and amount of produce to be smoked please also follow safe food handling guidelines when smoking food.

Nothing beats cooking what you catch, add some unique flavour to your catch add some Smoking sawdust to your cart and cooking today!

Click the button below to add the Rose Gum Smoker Sawdust to your wish list.