Smoker Bisquettes & Wood Logs / Heating Pellets Fuel & Fire Starters

To produce these bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce these briquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavor of the smoke. This bisquettes burns a flavor bisquette once every 20 minutes, producing a clean smoke flavor. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins, and gases. These will distort the flavor and appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only do these bisquettes eliminate unwanted heat, but the smoke also produced way is four times cleaner than smoke produced by identical loose chips burned in a frying pan or burn box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce these briquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavor of the smoke. This bisquettes burns a flavor bisquette once every 20 minutes, producing a clean smoke flavor. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins, and gases. These will distort the flavor and appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only do these bisquettes eliminate unwanted heat, but the smoke also produced way is four times cleaner than smoke produced by identical loose chips burned in a frying pan or burn box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce these bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins, and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only do these bisquettes eliminate unwanted heat, but the smoke also produced way is four times cleaner than smoke produced by identical loose chips burned in a frying pan or burn box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce these bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavor of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins, and gases. These will distort the flavor and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only do these bisquettes eliminate unwanted heat, but the smoke also produced way is four times cleaner than smoke produced by identical loose chips burned in a frying pan or burn box.

Our Dry Logs are Kiln-dried softwood logs were made to create a hot, enticing fire. The ultimate fire starter, our softwood fire logs are super handy to spark up and build up to a roaring fire. Sustainable-minded customers will be happy to hear our softwood fire logs are produced using ethically sourced wood from managed woodlands.

Stay warm the environmentally friendly way with these individually wrapped firelogs from Tiger Tim. They are an easy and convenient way to achieve a real fire in seconds, just light the wrapper. Tiger Tim Natural and Odourless Firelog are great when you come back home on a freezing cold night and need to start the fire as quickly as possible to heat up the place. With these Tiger Tim Firelogs, it is clean and easy! Simply place one Tiger Tim Fire Log inside the wrapper in your fireplace and light both ends of the wrapper where indicated. It will burn solidly for 2 - 3 hours all on its own, plenty of time to get a fire going. Tiger Tim Natural and Odourless Firelogs are produced with reconstituted wood and wax. Please Note: Burn one log at a time. Not intended for cooking.

Our Kiln Dried Hardwood logs are sustainably sourced, cut to 25cm lengths, dried to less than 20% moisture, certified ready to burn. Our hardwood logs will warm you up efficiently suitable for open fires, wood burning stoves, firepits, pizza ovens and more.

Stay warm the environmentally friendly way with these amazing Fireglow Firelogs. Fireglow Firelogs are great when you come back home on a freezing cold night and need to start the fire as quickly as possible to heat up the place. With Fireglow Firelogs it is clean and easy! Simply place one Fireglow Firelog inside the wrapper on the floor of your chimney or Chiminea and ignite the wrapper. It will burn solidly for up to 90 minutes all on its own, plenty of time to get a fire going. Made from compressed wax and sawdust, each of these instant lighting fire logs will keep you warm for around 90 minutes. Please Note: Do not put any other fuel into the fire with the Fireglow Firelog.

Stay warm the environmentally friendly way with these amazing FlameFast Firelogs.FlameFast Firelogs are great when you come back home on a freezing cold night and need to start the fire as quickly as possible to heat up the place. With FlameFast Firelogs it is clean and easy!Simply place one FlameFast Firelog inside the wrapper on the floor of your chimney or Chiminea and ignite the wrapper. It will burn solidly for up to two hours all on its own, plenty of time to get a fire going.Made from compressed wax and sawdust, each of these instant lighting fire logs will keep you warm for over two hours.Please Note: Do not put any other fuel into the fire with the FlameFast Firelog.Features: Easy and quick way to light your fire Burn for up to 2 hours Great for all open fires, fire pits and Chimineas Clean and easy to use Not suitable for barbecues or stoves Not suitable for heating food Environmentally friendly Made from compressed wax and sawdust

I add 1 piece of wood not 6 bags 4£82.99. Steven. Sat Nov 23 2024

Alderline firewood is kiln-dried to under 18% and then after each log is cut, split and perfectly packed either in a net bag or cardboard box to be delivered to your doorstep in perfect condition. Alder wood logs are made of white alder and are sourced from well-managed woods in Europe. They are the perfect choice for pizza making, meat smoking, warming your home or use when camping. Logs burn hot with a bright flame, ignite effortlessly and reach a high temperature, as they are very dry - will make very little smoke.

Good logs and good size bag! Excited to test them out, once it gets less hot. Anonymous. Fri Jun 16 2023

Our wood burner bundle includes all the essentials to ensure that your wood burner fire is not only efficient but also capable of heating your home effectively. The wood fuels provided in this bundle are kiln dried and certified, guaranteeing that they are ready to burn and will provide you with a clean and efficient burn time. Moreover, these wood fuels offer a high calorific output, ensuring that your wood burner generates a significant amount of heat. Additionally, we have included a net bag of kindling wood sticks to help you easily start your fire. To further assist you, we have also included our organic firelighter packs, which consist of 32 firelighter blocks that are clean and free from any harmful chemicals. With this comprehensive wood burner bundle, you can enjoy a hassle-free and enjoyable experience while keeping your home warm and cozy.

Our pizza and firepit kit is designed to provide you with everything you need for a perfect outdoor cooking experience. Inside the kit, you will find 5 nets of our specially selected cooking firewood. This firewood is a blend of dense hardwood logs that is certified kiln dried, ensuring optimal performance in both pizza ovens and firepits. The hardwood logs in our kit are not only high in energy but also rich in flavour, making them ideal for cooking delicious pizzas. With these logs, you can easily maintain the perfect temperature in your pizza oven, allowing you to achieve that crispy crust and gooey cheese that everyone loves. Moreover, the logs are excellent for generating high heat output, keeping you and your guests warm and cosy around the firepit. To help you get your fire started quickly and easily, we have included a net bag of kindling wood sticks in the kit. Additionally, our organic firelighter packs contain 32 clean and chemical-free firelighter blocks, ensuring a safe and environmentally friendly way to ignite your fire. With our pizza and firepit kit, you can enjoy hassle-free outdoor cooking while creating a warm and inviting atmosphere for gatherings with family and friends.

Liquid Nitrogen Container: Manufactured with aviation-grade aluminium alloy, our Dewar liquid nitrogen tank not only ensures durability but is also exceptionally lightweight, facilitating easy portability and movement. Widely utilised in research, livestock, mechanical processing, and various other fields, it provides a more reliable and secure low-temperature storage solution for every industry.

Liquid Nitrogen Container: Expert in Low-Temperature Storage: Manufactured with aviation-grade aluminium alloy, our Dewar liquid nitrogen tank not only ensures durability but also exceptional lightweight, facilitating easy portability and movement. Widely utilised in research, livestock, mechanical processing, and various other fields, it provides a more reliable and secure low-temperature storage solution for every industry.