Finally there is an alternative to the 'standard' Australian hardwood sawdusts used in small 'fish' type smokers. As far as we know, some of these varieties of smoking chips have not been readily available in Australia before.
The Camerons BBQ chips are produced to impart a smoked flavour to foods cooked in Weber covererd grills and standard BBQs fitted with a canopy or hood. Simply soak BBQ some chips in water, put them in a smoking box (or other suitable container) and put the box over the heat source for the last twenty minutes or so (more or less to your taste) of the cooking time.
These smoker and BBQ chips are a quality product manufactured for the discerning US market where home smoked foods are a way of life; they are also exceptional value when compared to the limited and overpriced alternatives available elsewhere.
ALDER - Famous in the Pacific Northwest USA for smoking salmon, this mild wood is the chef's smoke of choice when looking to create a delicate smoky flavor. Excellent with all seafood and vegetables.
HICKORY - We're talking serious BBQ. Ribs, brisket, anything where a BBQ sauce is to be used, works well with this robust wood.
MESQUITE - Flavor of the Southwest, from smoked chicken tacos to smoked chili-pepper rellenos. But just remember - a little bit does it. Overused it can turn foods bitter.
MAPLE - Gives a mild somewhat sweet flavour
PECAN - A distinct flavour that adds a touch of magic to chicken and game birds.
APPLE - The flavor is more complex than alder, yet it is still quite mild. Excellent for game, fish, and poultry.
