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The pellet for heat, not smoke. 100% Oak burns hot and clean with a subtle, restrained smoke profile, making it the right choice for wood-fired pizza, reverse-seared steaks, smash burgers and any cook where the meat should taste like itself.
Every other pellet in the Lumber Jack range sells on its smoke flavour. 100% Oak is the exception. Oak is famously a "hot" wood, denser and slower-burning than fruit woods or hickory, producing less aromatic smoke but significantly more heat per pellet. That makes it the secret weapon of pellet cooks chasing pizza-oven temperatures, steakhouse-grade sears, and the kind of clean, light woodfire flavour that Mediterranean and Spanish asador-style cooking has been built on for centuries. If you want the wood to support the food rather than dominate it, this is the bag.
100% Pure Oak, No Filler
No hickory, no fruit wood, no flavour oils. Just pure virgin oak. Made from 100% oak wood.
Burns Hot, Smokes Light
Oak is denser than fruit woods and hickory, so it puts more heat into your grill with less aromatic smoke. The right pellet when you want temperature, not flavour weight.
The Pizza Pellet
Oak is the traditional wood for European wood-fired pizza ovens. Lumber Jack says oak offers a great combination of maximum heat and excellent smoke flavour.
Fits Any Pellet Grill
Standard 6mm BBQ pellets. Works in Yoder Smokers, Green Mountain Grills, Traeger, Pit Boss and Camp Chef pellet grills. Drop in and cook.
Heat first, smoke second. Sometimes that's the right call.
In Spanish asador kitchens, Tuscan wood-fired pizzerias, and Argentine parrilla restaurants, oak is the wood of choice. Not because it lacks flavour, but because its flavour profile is deliberately quiet. Oak smoke is clean, neutral and restrained, with none of the bacony intensity of hickory or the sharp bite of mesquite. That makes it the ideal companion for premium proteins where you want the meat itself to be the star.
Oak is also significantly denser than fruit woods or hickory, which means it burns hotter per pellet. For pellet cooks chasing serious temperatures (pizza, smash burgers, reverse-seared ribeye, wood-fired bread), 100% Oak gets you there faster and holds high heat well.
Oak also features in Lumber Jack's Apple, Hickory and Supreme blends. Here you get 100% oak, no other flavour wood at all. Maximum heat, minimum noise.
What to cook with 100% Oak pellets
- Wood-fired pizza on the pellet grill
- Reverse-seared ribeye and porterhouse
- Wagyu, picanha and premium beef cuts
- Smash burgers and steakhouse cooks
- Spanish-style asador and Argentine parrilla
- Mediterranean roasts and Tuscan-style cooking
- Wood-fired bread and pizza-stone cooks
- Cold-smoked cheese and charcuterie
Works perfectly with
Explore the full BBQ wood pellet range
100% Oak is the heat specialist. For deeper smoke rings try Char/Hickory. For everyday all-rounders, Supreme Blend OHC. For maximum smoke flavour, 100% Hickory or 100% Cherry. For pork and cheese, Apple Blend. Find the right pellet for the cook.
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Australia's largest Yoder range, with the pellets to match.
BBQ Republic runs Yoder Smokers daily. We know what good pellet smoke looks like and what cheap pellets do to a cook. Lumber Jack is what we burn ourselves, on display and available from our Wetherill Park showroom for pickup or Sydney metro delivery.