The Smokinlicious® friction log is not only cut to the correct sizing, we also customize the moisture level for optimal smoke generation.
You started your food process by ensuring you were unique in the market. You tested and retested ingredients and procedures for the perfect smoking program. Did you think of everything? What about the wood you use with your friction logs?
Friction Logs- How to Create Balance with Moisture and Wood
Do you know hardwood needs moisture to smolder and produce smoke aerosol? Why? First, friction logs are designed to produce a pre-stage to combustion. That means, no flames or fire. Secondly, this stage occurs at a lower temperature. That means less of the bad components of wood are introduced. Finally, reach the ideal moisture level and you are guaranteed a better product. Clean flavours, perfect colour and great aroma. Our logs bring that to you!
Why Things Go Wrong
Moisture in wood is critical. If you use a wood that is too wet, acrid flavours will form. Wood that is too dry gives no or limited flavour to foods. In short, that’s the reason why dialing in moisture for your friction logs is essential.
Isn’t it time you dial in the moisture level of your friction logs for flavour that makes your foods an experience for the customer?
We know what it takes to gain the perfect essence from the wood. Learn why SmokinLicious® is the perfect partner for your food process and explore the world of hardwood as an ingredient!
There are many terms around the world to describe wood used for wood-fired cooking. We take for granted in America the use of the term barbecue. In fact, even that word has its spelling variations. BBQ, barbeque, barbecue are just a few that relate to this style of cooking. Grilling is NOT barbecue! For many BBQers, low and slow charcoal is the way to go but consider this approach with a charcoal like product that accelerates wood smoke vapor and flavoring.
When Its Barbecue It’s Best with Low and Slow Charcoal Wood
Barbecue is cooking with smoke. Considered an aerosol, smoke imparts the true flavor of barbecue. You need a vessel to cook in and a combustible material to produce the smoke. The number one choice is wood.
Not just any wood will do. Hardwood is the best choice for Charwood.
What is low and slow charcoal wood? This is wood that has the perfect balance of moisture. It allows the wood to smolder, producing a flavorful smoke to foods cooked over it. As you burn the wood it becomes fully carbonized in the form of charcoal. When it completely burns, all that remains is ash.
What to Look For
Although hardwood is the choice for low and slow cooking, not every hardwood is ideal. You should use hardwoods that are common: maple, cherry, hickory, oak, ash, alder, beech. Be sure the wood is not “seasoned” for a long period of time or you will simply end up with firewood. That means wood that is too try to smolder. No smolder means no smoke. No smoke means no flavor.
Also, check on where the wood comes from. Natural forest lands are best as these woods haven’t been altered. Be wary of orchard sourced woods which can be treated with chemicals or enhancers.
In the end, a true low and slow charcoal wood gives you the perfect balance in flavor and texture to your barbecue. Learn why SmokinLicious® is the perfect brand for low and slow charcoal wood and explore the world of hardwood as an ingredient!
More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques
I love our Charwood in place of charcoal- has a great woody aroma when burned
