RECIPES

Barbecue smoked food with Manuka wood has a distinct, delicious flavour that is hard to replicate with other types of wood. Here are some reasons why Manuka wood-smoked food tastes so good:

1. Unique Flavour Profile – Manuka wood has a strong, sweet, and smokey flavor with a hint of honey-like sweetness. When used for smoking food, it infuses a uniquely rich and intense flavour into meat and other foods, creating a mouth-watering taste experience.

2. Low & Slow Smoking – The Manuka wood used in BBQ smokers is usually dried and aged, then slowly burned. The slow and steady burning of the wood chips produces a gentle smoke that permeates the meat, creating a deep, smokey flavour that a quick, hot burn can’t match.

3. Clean Burning – Not only does Manuka wood have a sweet and smokey flavour, but it also burns cleanly with little ash. The lack of smoke residue and mess means that the smoke flavor is pure, and there’s little cleanup required afterward.

4. High-Quality Meat Match – The taste of Manuka smoke is best matched with high-quality meats such as beef, lamb, and pork. The sweetness of the smoke subtly complements the meat’s natural flavours and brings out its tenderness, creating a flavour profile that’s hard to beat.

5. Versatility – Manuka wood is versatile and can be used for smoking a variety of foods, including fish, poultry, and vegetables. It’s a flavourful and healthy way to cook and add a smokey kick to your dishes. The unique flavour of Manuka wood-smoked BBQ meats and other foods can’t be replicated using other wood chips. It’s the perfect way to make your meats and other barbecued foods taste more delicious, thanks to the clean-burning nature of the wood, its unique sweet flavour, and the slow, low-smoking process.

Here are some recipes to try or to help get you started

Smoked Fish

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