Similar to hickory, red gum imparts a strong flavour into the meat. We are not saying that it overwhelms the meat, though, it just gives meat a pleasant smokiness flavour.
Another reason to use this wood in a smoker is that it complements a wide assortment of meats. You not only can smoke beef and poultry with it, but you also can use it on pork, lamb and wild game for favourable, flavourful results.
10-14mm consistent sizing, all natural, bark and dust free, certified food safe, low moisture with excellent smouldering performance.