Since the Stone Age, humans have used fire to cook, protect and craft. The tools have changed (and our knuckles don’t drag on the ground any more), but the principles of splitting, stacking and seasoning wood for smoking remain pretty much the same. It’s primal!
Here at Urban Lumberjack, we’ve refined that ancient tradition into a fine art. Guided by an international palate, we fuse expert BBQ wood seasoning techniques with New Zealand native hardwoods to craft unique flavours and aromas.
Suitable for BBQ, Braai and Asado, our products are seasoned in small batches and aged from six months to two years – making every log a masterpiece.
Specialising in native hardwoods, we offer a variety of BBQ wood splits and chunks for ‘low and slow’ smoking including Pohutukawa, Oak, Manuka and Puriri, while Gum and Totara are perfect for the brazier or log burner.
Fruit woods like Apple, Cherry, Feijoa, Guava, Peach, Pear and Plum are seasonally sourced and lend a delicate smokey note to BBQ, while Olive is a little fuller and Black Walnut brings a rich and strong flavour profile.
While the best wood for smoking depends on the BBQ you’re using, the type of meat you’re cooking, and your own personal preference, quality always matters. Just because seasoning is a preservation process doesn’t mean you can use any spongy old plank!
We deliver crisp, punchy, flavoursome logs and cuts, aiming to expand people’s palates and demonstrate the difference quality wood makes.