We’ve already written on this website about manuka wood for food smoking as well as a primer on the manuka tree itself which is commonly found in New Zealand and Australia.
But you may not have heard of kanuka wood from the tree of the same name and its suitability for smoking foods. Kanuka is a very suitable choice for smoking foods and is particularly popular in New Zealand where the wood originates.
Kanuka Wood Chunks Are Made For Smoking Foods
While it’s not difficult to find references to kanuka wood (and honey), you might be misled into believing that it isn’t a common food smoking wood but this is untrue. A quick search reveals many sources in New Zealand to purchase kanuka wood chunks for smoking food.
Kanuka wood is not commonly known outside its native New Zealand and thus often misses out on even getting mentioned. In this article, we’ll discuss benefits of using kanuka wood chunks for smoking foods, foods that smoke well with it, how to source it and a few other interesting tidbits to get you up-to-date.
We’ll even discuss alternatives for kanuka wood in case you are unable to find any yourself.
Let’s get started!
Using Kanuka Wood For Smoking Food Dishes
Kanuka wood is a type of hardwood native to New Zealand and can be used for smoking certain foods like trout, kawahai (also known as yellow-eyed mullet), baking pizza, or cooking New Zealand lamb.
Here are some key points about using Kanuka wood for these purposes:
- Flavor: Kanuka wood imparts a mild and sweet flavor to the food being smoked. It adds a subtle smokiness that complements the delicate flavors of trout and kawahai. When used for baking pizza or cooking NZ lamb, the smoke enhances the overall taste and aroma of the dish.
- Aromatic properties: Kanuka wood produces a pleasant aroma while smoking, which can contribute to the sensory experience of the food. The aromatic qualities of the wood can infuse the ingredients with a distinct character.
- Heat and burn characteristics: Kanuka wood burns relatively hot and fast, making it suitable for quick cooking methods like grilling or smoking smaller cuts of meat like trout fillets or lamb chops. It can provide a good amount of heat to achieve the desired cooking temperatures.
- Availability: Kanuka wood is readily available in New Zealand, particularly in regions where the tree is abundant on both the North and South Islands down as far south as Dunedin. It can be sourced from local suppliers or harvested sustainably.
- Compatibility: Kanuka wood pairs well with other woods like Manuka, Pohutukawa, or fruitwoods (e.g., apple or cherry) for smoking purposes. Combining different wood flavors can enhance the complexity of the smoke and add depth to the taste of the food.
It’s worth noting that personal preference plays a significant role in choosing the wood for smoking, so experimentation is encouraged to find the flavor profile that suits your taste preferences and the specific dish you are preparing.
Food Dishes That Smoke Well With Kanuka Wood
As mentioned above, kanuka wood is well-known in New Zealand for smoking a range of foods including the following:
Trout
Here’s a simple recipe for smoking trout using Kanuka wood:
Ingredients:
- Fresh trout fillets
- Salt
- Pepper
- Lemon wedges (for serving)
For the Kanuka Wood Smoker:
- Kanuka wood chips or small pieces
- Aluminum foil
Instructions:
- Start by preparing your Kanuka wood smoker. Take a sheet of aluminum foil and fold it into a pouch, leaving one side open. Place a handful of Kanuka wood chips or small pieces inside the pouch.
- Preheat your smoker or grill to a temperature of around 200-225°F (93-107°C).
- Season the trout fillets with salt and pepper, according to your taste preferences. Allow the fillets to rest at room temperature for about 10-15 minutes.
- Place the pouch of Kanuka wood chips directly onto the hot coals or heat source of your smoker. If using a gas grill, place the pouch on the grate near the burner to allow it to heat up and release smoke.
- Once the smoker is producing smoke, place the trout fillets onto the grill grates, skin side down. Close the lid of the smoker to retain the smoke and heat.
- Smoke the trout for approximately 1 to 1.5 hours, depending on the thickness of the fillets and your desired level of smokiness. Check the internal temperature of the fish with a meat thermometer; it should reach 145°F (63°C) for fully cooked trout.
- Once the trout is smoked and cooked to your liking, remove it from the smoker and let it rest for a few minutes.
- Serve the smoked trout with lemon wedges for added freshness and flavor.
Kawahai
Here’s a recipe for smoking kawahai with Kanuka wood:
Ingredients:
- Fresh kawahai fillets
- Salt
- Pepper
- Lemon wedges (for serving)
For the Kanuka Wood Smoker:
- Kanuka wood chips or small pieces
- Aluminum foil
Instructions:
- Begin by preparing your Kanuka wood smoker. Take a sheet of aluminum foil and fold it into a pouch, leaving one side open. Place a handful of Kanuka wood chips or small pieces inside the pouch.
- Preheat your smoker or grill to a temperature of around 200-225°F (93-107°C).
- Season the kawahai fillets with salt and pepper to taste. Allow the fillets to rest at room temperature for about 10-15 minutes.
- Place the pouch of Kanuka wood chips directly onto the hot coals or heat source of your smoker. If using a gas grill, place the pouch on the grate near the burner to allow it to heat up and release smoke.
- Once the smoker is producing smoke, place the kawahai fillets onto the grill grates. Close the lid of the smoker to retain the smoke and heat.
- Smoke the kawahai for approximately 1 to 1.5 hours, depending on the thickness of the fillets and your desired level of smokiness. Check the internal temperature of the fish with a meat thermometer; it should reach 145°F (63°C) for fully cooked kawahai.
- Once the kawahai is smoked and cooked to your liking, remove it from the smoker and let it rest for a few minutes.
- Serve the smoked kawahai with lemon wedges for added freshness and flavor.
Pizza
Here’s a recipe for smoking pizza with Kanuka wood:
Ingredients:
- Pizza dough (store-bought or homemade)
- Tomato sauce
- Mozzarella cheese, shredded
- Sliced mushrooms
- Other suggested toppings: Pepperoni, sliced bell peppers, red onion, olives, fresh basil leaves
For the Kanuka Wood Smoker:
- Kanuka wood chips or small pieces
- Aluminum foil
Instructions:
- Prepare your Kanuka wood smoker. Take a sheet of aluminum foil and fold it into a pouch, leaving one side open. Place a handful of Kanuka wood chips or small pieces inside the pouch.
- Preheat your smoker or grill to a temperature of around 400°F (200°C).
- Roll out the pizza dough to your desired thickness and shape. Transfer it to a pizza peel or baking sheet lined with parchment paper.
- Spread a generous amount of tomato sauce over the pizza dough, leaving a small border around the edges.
- Sprinkle shredded mozzarella cheese evenly over the sauce, followed by the sliced mushrooms and any other desired toppings.
- Carefully transfer the pizza to the preheated smoker or grill. Place it directly on the grates or on a pizza stone if you have one.
- Place the pouch of Kanuka wood chips onto the hot coals or heat source of your smoker. If using a gas grill, place the pouch on the grate near the burner to allow it to heat up and release smoke.
- Close the lid of the smoker or grill to retain the smoke and heat. Smoke the pizza for about 10-15 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
- Carefully remove the smoked pizza from the smoker and let it cool for a few minutes before slicing.
- Serve and enjoy the smoky, flavorful pizza with the delicious combination of Kanuka wood smoke, cheese, mushrooms, and other desired toppings.
Feel free to get creative with your toppings and add any other ingredients you enjoy on your pizza. The smoky flavors from the Kanuka wood will add an extra dimension to your homemade pizza.
Lamb
Here’s a recipe for smoking lamb with Kanuka wood:
Ingredients:
- 2-3 pounds (about 1-1.5 kg) of lamb (such as lamb chops, leg of lamb, or lamb shoulder)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2-3 cloves of garlic, minced
- Fresh rosemary sprigs (optional)
For the Kanuka Wood Smoker:
- Kanuka wood chunks or logs
- Charcoal or hardwood lump charcoal
Instructions:
- Prepare your Kanuka wood smoker. Start by lighting a chimney starter full of charcoal or hardwood lump charcoal. Once the coals are ashed over, transfer them to one side of the smoker. Place a few Kanuka wood chunks or logs on top of the hot coals.
- Season the lamb with olive oil, salt, pepper, minced garlic, and any other desired herbs or spices. Rub the seasonings all over the lamb to ensure even flavoring.
- If using a smoker or grill with a water pan, fill it with water to create moisture during the smoking process.
- Place the lamb on the grill grates opposite the side with the lit coals and wood chunks. This will allow the lamb to cook slowly and absorb the smoky flavors.
- Close the lid of the smoker or grill and adjust the vents to maintain a temperature of around 225-250°F (107-121°C). This low and slow cooking method will help the lamb become tender and infused with smoky flavors.
- Smoke the lamb for approximately 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature at the thickest part of the lamb. For medium-rare, aim for an internal temperature of 135°F (57°C), medium around 145°F (63°C), and medium-well around 155°F (68°C).
- If desired, during the last 15-20 minutes of smoking, add a few fresh rosemary sprigs to the grill for additional aroma and flavor.
- Once the lamb reaches the desired internal temperature, remove it from the smoker and let it rest for a few minutes before slicing. This allows the juices to redistribute and the meat to become even more tender.
- Slice the smoked lamb and serve it as a main dish, accompanied by your favorite side dishes, such as roasted vegetables, potatoes, or a fresh salad.
Enjoy the delicious, smoky flavor of the Kanuka wood-infused lamb. The slow smoking process will create tender and flavorful meat that pairs perfectly with the natural smokiness of Kanuka wood.
Kanuka Tree And Wood Characteristics And Traits
Here’s a table summarizing the characteristics and traits of Kanuka trees and wood, considering their usability, commercial uses, and applications in smoking foods:
| Aspect | Kanuka Tree & Wood |
|---|---|
| Botanical Name | Kunzea ericoides |
| Description | A native New Zealand tree known for its slender branches and small, aromatic leaves. The wood is dense and fine-grained. |
| Wood Color | Pale to light brown with a hint of reddish tones. |
| Density | Moderately heavy and hard. |
| Burning Qualities | Produces a clean and steady burn with a medium heat output. |
| Aroma | Imparts a pleasant, sweet, and subtly floral aroma to smoked foods. |
| Usability | – Woodworking: Used for crafting small items like furniture and carvings. – Smoking: Ideal for hot and cold smoking, especially for meats, poultry, and fish. – Essential Oils: Valued for its essential oil in aromatherapy. |
| Commercial Uses | – Limited commercial logging due to its slow growth and protected status. – Emerging market for Kanuka essential oils in cosmetics and aromatherapy. |
| Smoking Profile | Provides a sweet and floral smoke profile, adding unique flavors to smoked dishes. |
| Availability | Primarily found in New Zealand. Limited accessibility in other regions. |
Kanuka wood is renowned for its contribution to smoking foods, offering a distinct flavor profile and being used for various woodworking purposes, although it’s not widely commercially harvested.
Final Thoughts
Kanuka wood is more commonly used for firewood, construction, and crafts. It is also used in New Zealand for smoking foods. If you don’t live in New Zealand it can be difficult to source but alternatives are available.
When it comes to smoking foods, there are other woods like fruitwoods (apple, cherry), hardwoods (oak, hickory), and specific regional woods (such as mesquite or pecan) that are more widely recognized and preferred for their flavor profiles. This is especially in the case where kanuka is not available.
