Manuka Wood Chips have a robust aroma that produces a dense smoke with a hint of sweetness. Perfect for all kinds of meat but shines through when smoking seafoods. Intensify the flavoring of your barbeque by soaking the wood chips in a beverage for at least 30 minutes and let it dry for 4- 24 hours. Use chardonnay for smoking seafoods, beer when grilling sausages, rum or whiskey for beef, fruit juice for pork and brandy for cheese. Fresh herbs, or citrus peels can be added to the wood chips to enhance the flavor.