Oak Wood Dust
The wood to reach for when you're not sure which to reach for. Medium, savoury smoke and a clean finish that flatters red meat and game.
The profile
How Oak smokes
Where this wood sits on the things that matter once it's smouldering.
Pairing
Smoke this with Oak
Method
Built for cold smoking
Wood dust is the only grade fine enough for a cold-smoke generator or maze — though a little works in a hot smoker too.
Cold smoking
Fine enough for a cold-smoke generator or maze — flavour only, the food stays raw or cured.
Smoked salmon · bacon · cheese · salt · butter · eggs
Hot smoking too
A little dust works in a hot smoker tray — or step up to chips for bigger cooks.
Hot-smoked fish · cheese · chicken
Shop Fine Chips ›The grade
Coarse, fine or dust?
You're looking at the dust grade. Here's how the three compare — pick another for a different method.
Across your kit
However you smoke
The same bag works on whatever you cook on — dial in the amount and timing for your setup.
In the bag
What you get
Peace of mind
Safe to smoke food with
The range
Compare the woods
4 woods, mild to bold. Tap to switch the flavour you're buying.
First time smoking?
Start with a milder wood like apple or cherry, use a small handful, and build from there. Our guides walk you through it.
The detail
Specifications
Guides
Read up before you light up
A few of our most useful smoking guides and recipes.
Good smoke, made simple
The right wood for the food, the right grade for your kit, and a clear how-to for whatever you cook on. That's the whole idea — clean, chemical-free smoke that's easy to get right, first time.
