Whether you're a pit master or a rank amateur, smoking chunks bring flavour to your kettle, kamado or smoker that you can't achieve with charcoal alone.

Our initial range is made up of four British species - Oak, Cherry, Alder and Ash -  which can be used on their own or mixed to create subtle changes to flavour.

Oak - an absolute classic, highly versatile, a full flavour that works brilliantly with red meat, pork, game and fish

Cherry - a sweet, light all-rounder that can be used forgivingly with almost any meat, but best suited to poultry and pork

Alder - light, delicate and a subtly sweet flavour that works well with poultry, pork, game and fish

Ash - light to medium smoke, ash has a delicate flavour that works well with red meat, poultry and fish

How are we planet friendly?

• We're 100% plastic-free
• Our British charcoal and smoking woods are derived exclusively from sustainable British woodlands
• We plant two trees for every order