In Australia, there are different types of hardwood and softwood that can be used for smoking meat and fish.

In this beautiful country, the imported woods is very expensive and it does not seem to be cost-effective to smoking meats.

Good news, you can use Australian native woods to do this. But what’s the best Australian wood for smoking fish and meat? stay with us.

Australian Native Woods

Australia has some of the most durable and beautiful woods in the world. These wood are suitable to use in the architecture and making wooden arts.

For example, Australian Beechwood which also known as Myrtle Beech (Tasmanian Myrtle), is one of the Australian native trees which grows mainly in eastern Victoria and Tasmania.

This wood is usually used on flooring. Though Australian native woods have a lot of functions, they are not all suitable for smoking meat.

There are different types of wood to smoking all kinds of meat that you need to choose the right one.

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Tips For Choosing Wood For Smoking

There are some tips for choosing wood for smoking meats that you should know:

  • The suitable wood used to smoking meat depends on the type of meat you have.
  • If you’re using hardwoods, make sure that it is seasoned wood completely.
  • Woods that have high resin, such as pine wood, are not suitable for smoking.
  • To smoking light meat like fish, woods with mild smoke is usually used.
  • Most fruit woods can be used as half seasoned.
  • The fruit trees burn quickly, you can combine them with hardwoods.

Australian Woods List That Suits For Smoking Meat

Australian Oak Wood

Australian Oak Wood

This wood, which we call Australian oak is also known as Mountain ash, alpine ash, Tasmanian oak, white-top, blue leaf, and mountain white gum, is one of Australian hardwood encompassing three species that grow in the mountainous areas of Tasmania.

The Australian Oakwood has a pleasant flavor and it suits for smoking beef, poultry, salmon and pork.

Cherry, Peach and Apple Woods

There are many varieties of fruit trees in Australia. Peaches, cherries, and apples are the best woods that can be used to smoking meat.

Cherry wood has slightly sweet and fruity smoke flavours. Suits for smoking poultry, game birds and pork.

Applewood is one of the best cases for smoking beef, poultry, game birds, pork.

Apple has slightly sweet but denser and fruity smoke flavor. Peach or Pearwood has slightly sweet and woodsy flavor and good for smoking poultry, game birds and pork.

Macadamia Wood

Macadamia is a tree in the Proteaceae family, native to southern Queensland and northern New South Wales in Australia.

Common names include macadamia nut, prickly macadamia, Queensland nut, rough-shelled bush nut, and rough-shelled Queensland nut.

Macadamia wood has sweet smoke flavor, good for smoking all meats.

Black Wattle

Acacia mearnsii (Black Wattle) is a fast-growing, extremely invasive leguminous tree native to Australia.

Common names for it include black wattle, Acácia-Negra, Australian acacia, Australische Akazie, Uwatela. Works well for smoking poultry, fish and other kinds of seafood.

Pecan Wood

In Australia, more than 180,000 pecan trees have been planted.

Australia is the largest pecan producer in the southern hemisphere.

Pecan wood burns cool, so is ideal for very low heat smoking and suits for Pork, chicken, fish, cheeses.

Red Ironbark Wood

This tree that is known as the scientific name of Eucalyptus tricarpa is an Australian hardwood that grows from Victoria through the western slopes of NSW into southern Queensland.

Red Ironbark is one of the hardest woods species available in the world.

Red and Blue Gum Wood

Eucalyptus camaldulensis that commonly known as the river red gum, is a tree that is an Australian native tree.

This wood can be used to smoking salmon, hams and bacon. Redgum has a strong full flavor.

Also, Eucalyptus globulus, known as the Tasmanian bluegum or southern blue gum, is an evergreen tree, one of the most widely cultivated trees native to Australia.

Jarrah Wood

Jarrah with scientific name Eucalyptus Marginata is endemic to the south-west of western Australia.

Jarrah wood has heavy smoke and it is good for smoking beef and smallgoods.

Best Australian Woods for Smoking Red Meat & Fish

Smoked Fish

As you can see above, there is a variety of wood in Australia that you can use to make red meat smoke.

But this is an empirical issue and different people have different opinions.

Paying attention to the different opinions of people and their experience of smoking meat with all kinds of wood brings us interesting results.

We have come to a total conclusion, by considering all the different opinions across the web and social networks.

Red Meat

The experience of people shows Australian Oakwood, Jarrahwood, And ironbark are the best woods for smoking red meats.

They prefer it because of its burning qualities and light smoke flavor, it has a good all-around flavor and long hot burns.

Fish and other White Meat

To smoking light meats, like fish and other seafood, you should often use woods that has a mild smell and smoke.

Blue Gumwood has mild smoke and is suitable for fish and white meats.

Red Ironbark wood has mild to strong smoke, is popular for fish and pork briskets. Also, black wattle wood works well for smoking poultry, fish and other kinds of seafood.

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