• By adding Manuka Smoking Woodchips to your barbecue smoker, a beautiful range of flavours can be imparted to meat or fish or vegetables.
  
• Manuka Smoking Woodchips are perfect for your BBQ Smoker, your traditional smoker box, sprinkled directly onto your gas, kettle or charcoal BBQ, also suitable for the culinary enthusiasts using your smoking gun.
  
• Manuka Smoking Woodchips produce a succulent smoky flavour to fish, pork, beef, poultry, lamb, cheese and vegetables.s

• Place foil in the bottom of the smoking tray, add manuka smoking woodchips, this also makes the smoker easier to clean.
  
• Do not have the smoker running too hot as the smoke may become bitter and sharp.
  
• A little fresh herb, chili, or citrus skin may be placed in with the wood shavings when smoking to achieve additional flavour.
  
• It is an advantage to leave the skin on the fish, smoke the fish skin side down, do not attempt to turn the fish whilst smoking.
  
• If you are leaving the fish/meat/chicken on the smoking tray to cool, move it around a couple of times to ensure it does not stick as it’s cooling.
  
• Manuka wood is used in New Zealand when making a hangi (traditional underground Maori cooking.