Manuka can be bitter if to much , and I would not soak in water as I think this induces bitter ? my view. Pohutakawa is really good as are the cherries. I stocked up on pohutakawa after the storms.

Im using heatbeads or hotshot briquettes, have never used kingsford brand.... some say really good, others say not even

For smokiness, white meat (pork chicken) Im using apple chunks on the coals, you need to experiment how much smokiness you like, actually, apple is a good allrounder me thinks
Red meat, need to double up if using apple chunks. Oak chunks, really good for reverse seared steaks, even better if using oak or pohutakawa as the only heat source

The bitterness from manuka or kanuka, either not seasoned long enough - try 2yrs or the bark has not been removed

For fish, try pohutakawa instead of manuka, have heard other fruit woods ideal for fish smoking...

Well boys and girls now have the answer as why we cannot get charcoal that smokes,its a greenie thing from govt,charcoal cannot have a high moisture content which produces smoke. Made enquiries today with a smokehouse company at Field Days. have to use normal charcoal and add woods chips to create the smoke,they suggest small fire(coals) and add woodchips to keep smoking.

Jerky is out,nice and dry,cracks when bent. Little bit over the top with chilli.But goes well beer.

Sunday smoke up will be pork belly and this time will take photos of the operation,not allowed to fishing due up coming holiday,since when have you listened to wife? since I brought sb rod/reel today for her

Served with mushroom/silverbeet stir fried with smoked potato parsnip carrot pumpkin. Very tender belly

Nice work Paul~~any left?