The grand ole tree beech hardwood adds a very European flavor to smoked foods, especially sausage style products.
With 10-13 Beech varieties available throughout the world, this is a hardwood tree that can age to some 300 years. Visually, they are quite impressive often with distinct “root feet” and gray, smooth bark. The scientific name is Fagus Grandifolia but in North America, we know this as American Beech.
Customizing your cooking experience with our diverse selection of Smokinlicious Smoking Wood Products that Make a Difference with Equipment Efficiency and Taste
THE ART OF CUSTOMIZING YOUR COOKING EXPERIENCE
Why Not Build Your Own Wood-fired Ingredient Box?
I remember the days when purchasing a new car was very limited in terms of customizing. You didn’t get the opportunity to choose much more than the exterior color and even those choices were limited to a few! Today, you can go online and literally build your own car from the type of engine and fuel it will use, to the color, texture, and material of your interior and everything in between. This got me thinking about customizing when it comes to the wood-fired cooking experience. Why should cooking woods be any different than the car industry? Why not build your own wood-fired ingredient box when it comes to the smoking wood?
Since SmokinLicious®’ inception, we have offered a level of customization to the user purchasing our products that has been unmatched by any other company. We provide options that empower the user to combine various products as you would the ingredients to a homemade stew.
Why is this option of value and importance?
There are times that you need different products on hand to simply do specific functions. For instance, Grande Sapore® Wood Chips are a means of bringing the temperature of some equipment up quickly. Smokin’ Dust® provides for a sudden burst of smoke vapor due to its lower moisture level. Double filet smoker wood chunks tend to be the ideal sizing to place on diffusers/flavor bars of LP grills and achieve smoke vapor around foods being cooked.
I think one of the primary reasons that smoking wood should have a level of customer choice is that most of us don’t own just one piece of equipment. I think I’m safe to assume that all of us have a conventional stove top. That gives the opportunity to do stove top smoking. Many of us have newer models of LP grills that allow for the placement of woods chunks and/or wood chips. Then there are those that have the conventional stove top, the LP grill, the charcoal grill, and a dedicated smoker. Wouldn’t it be great to source all the products need for these different types of equipment from one supplier and even get the chance to purchase a combination of products for one price?
And the icing on the cake – Now that’s customization at its best!! That’s SmokinLicious®!
So now it’s time to make your wood-fired cooking experiences uniquely your own by starting withSmokinLicious®and our wide array of species and flavor options just waiting for your hand and imagination to take your wood-fired cooking memories to new heights! We hope you enjoyed the article- Customizing your Cooking Experience
Dr Smoke- “Don’t limit your cooking experience to one product; mixing and matching can only enhance your culinary flavoring. That’s why we provide a very diverse product base.”
Attention Women Chefs: The Woman’s guide to manning the grill!
Part one of the Audio:
Part two of the Audio:
It’s long been the equipment associated with the guys. Perhaps it’s due to the primal start of cooking over the live fire which initially was a man’s skill. Hunt the animal and cook it on fire and hot coals.
Recently, the trend has begun to turn around in favor of more women chefs cooking components of a meal on the grill. In fact, it’s not just the traditional LP/gas grill but charcoal grills as well, as women chefs take their new recipe and technique finds out of the traditional indoor kitchen and to the outdoors.
Just Because It’s Outside Doesn’t Change The Purpose
There is no question that outdoor grilling equipment has evolved into something of a fantasy. We now have choices beyond the standard LP, natural gas, charcoal, and electric grills. Many brands are now featuring dual fuel cooking, meaning they may have gas or electric assist but use wood and/or charcoal for heat and flavor!
What does this mean for the ladies who want to do the more outdoor cooking on the grill?
Versatility! It is so easy to cook an entire meal on the grill without it taking several hours or more.
Accessorize!
The key to ensuring that an entire meal can be cooked on the grill is to have the right tools and that includes some accessory items. Let’s look at each recommended item and answer the question why it’s important to the woman’s full meal grill event.
#1 Grill Grate Accessories:
First up, the grill pan, grill basket or grill topper. These are perfect for vegetables and fruits making it so easy to ensure that the food doesn’t stick to the grill grates and that every piece gets cooked evenly. Plus, since many grills are now sold with a side burner, you can always steam or parboil tougher vegetables first, then transfer to the grill pan/basket/topper. Or, use that side burner to make rice for a healthy starch side. Don’t have a side burner on your grill or are using a charcoal grill? Then buy a butane burner! These are so inexpensive yet give you another cooking option to get everything ready at the same time.
#2 Easy Charcoal Lighting:
If you don’t know what a chimney starter is, time to learn. The charcoal chimney starter is the best way to light a charcoal fire. Although these traditionally use newspaper at the bottom (for ignition) and load charcoal chunks (can be briquettes or lump) into the body of the unit, I take a simple method of lighting my chimney. I load with my favorite charcoal and use a butane torch under the unit to light – no newspaper needed. This allows me to leave the butane on auto fire for a few minutes to ensure the lower coals are lit. Simply pull the torch out, shake the chimney while wearing fire gloves, and return to a heat safe surface until the top coals turn white-gray. Oh, and you can always light the chimney off that side burner too!
#3 Purchase 2 Thermometers
Stop guessing at when things are done! You need to invest in 2 quality thermometers; one for the grill/smoker and one instant-read for the food. Be sure the thermometers you invest in can take a reading in 5 seconds or less, have at least a 4-inch probe for thicker cuts of meat, and have cables that are durable (if you don’t go with a wireless), especially for equipment thermometers that are placed through venting holes or under lids.
#4 Silicone
Anything made from silicone will become a lifesaver at the grill. Silicone pot handles covers, spatulas, heat resistant tongs – you get the idea. This material can handle the high heat of grills so stock up on those items you’ll need and use the most. Suggestions? Tongs, pot handle covers, spatulas, spoons, mat.
Diversify!
Grilling does not necessarily mean you must put all foods on the grill grates. Use high heat cookware to help you out. Think cast iron or high heat clay and enamels meant for the grill. These are perfect for starting one-pot wonders like legumes, pasta dishes, even sauces. With a roomy enough grill, you can fit many different items – grill pan/basket, Dutch oven, and rib racks. Don’t forget most grills come equipped with a lower and upper grill rack so more fragile items that need less heat can go to the top. Here are some tips on food to cooking equipment match:
Tip #1: Cast Iron and Charcoal
Cast iron is, without question, the best material for cooking directly in the coals. Here’s a tip – if you have an outdoor fireplace or even a fire pit that uses wood, you can do this method of cooking by placing your cast iron skillet or Dutch oven directly in the coals. Keep in mind, I said coals, not flame. Coals have a very high BTU rating and can cook foods within cast iron as if they are in the oven. Just be sure to pack the hot coals around the cast iron after placing the pan in the coal bed. Perfect items to try: vegetable medley, roasted potato, curry dishes, au gratin dishes.
Tip #2: Cast Iron and LP/Gas Grill
Just like having the side burner on a grill, cast iron on the grill is like having an extra pot on the stove. Cast iron comes in lots of sizes and cookware type: saucepan, skillet, Dutch oven. Anything you would traditionally make in cookware on the stove can be done on the grill. The key is to ensure that you have this on a section of the grill that isn’t set to “high”, as cast iron holds heat.
Tip #3: The Upper Grill Rack
Though small in overall size, the upper grill rack is designed for those fragile items or for items that require simple warming. Think melting butter for vegetables, heating sauces, warming bread and rolls. Use it! It can be of great value to keep you from needing anything indoors.
Tip #4: The Rotisserie
If you have a grill with a rotisserie, use it! Keep in mind, as that item turns on that rod, the meat or poultry renders some fantastic juices. Catch them! Put a high heat pan under the food item with some great vegetables and use the drippings to add superb flavor to the cooking process.
Women Chefs- “Flavor It Up!”
Now, let’s be clear! Unless you’ve invested in a dual fuel or hybrid grill, one that allows you to use charcoal and/or smoking wood, most standard LP grills are just that: grills not smokers. If you don’t have a hybrid but want to get some smoking woods flavoring to your foods, then start thinking of adding charcoal and wood chunks! Yes, you heard me right. WoodChunks vs. woodchips which was the product of choice for years with LP grills.
Why Smoking Wood Chunks?
Most grills today are designed with covers for the gas burners to diffuse the heat more evenly. They go by a lot of names: heat distributors, flame tamers, heat plates, burner shields, flavorizer bars. The addition to the traditional LP grill is the reason why you can use smoking wood chunks. Simply place a few small wood chunks under the grill grate right on top of the heat diffuser. Be sure you only put chunks on a burner you will ignite. Replace the grill grate and you’re ready to go! And, yes, you will get real wood smoke vapor to flavor whatever you’re cooking on the grill. I promise!
Final Points Especially for Our Women Chefs
“Manning” the grill is no different than planning a meal in your conventional kitchen. Pick out the components of the meal and decide what needs to cook were on the grill: directly on the grate, on the rotisserie, in cast iron, on the coals. If doing a meat, be sure to marinate 6 hours or best, overnight, to ensure a moist outcome and to reduce cooking time.
Have everything prepped including the grilling tools you will need and this is a walk in the park for all women chefs planning daily meals for the family. The best part, you can enjoy more of those great warm days and not sweat in the confines of the hot summer kitchen!
For our women chefs, check out these articles for more reading on grilling and food smoking tips & techniques:
Dr. Smoke- “More and more, women chefs are taking up the art and science of grilling and smoking food! We’ve developed this specially prepared guide to offer helpful tips to the ladies!”
Menu board found in most restaurants- highlighting wood-fired grill
WHEN A FLOP COULD HAVE BEEN A SUCCESS WITH THE WOOD-FIRED GRILL!
There is no question that being in the franchise restaurant business is a challenge especially given that there is a national menu dictated by the brand you partnered with. I am amazed at the risks brands will take when it comes to making a major capital investment in marketing strategies, equipment upgrades, and personnel training for single concepts. Case in point: the obsession with wood-fired grilling to get customers in or coming back!
Alder wood the safe bet for cooking wood- little in flavor!
ALDER WOOD THE SAFE BET!
Alder
I’m often asked if there is any hardwood that is a safe bet to use with any food item and equipment. One that won’t be too strong if over applied or hurt the equipment if too much wood is used. Well, as you’ve heard me mentioned before, we don’t provide descriptors of the woods we manufacture as we believe there are too many variables that affect the overall flavor of the hardwood. Instead, we offer a rating of our woods based on how bold they are. On the low end of that rating scale? Alder wood the safe bet.
Family of Trees- Alder Wood the Safe Bet
First, let me state that Alder is part of the Birch family of hardwood. It is a genus that is a flowering plant. Around the world, there are 35 species of both the tree and shrub form. Yes, that is correct. Alder is not always a tree but can be a tall growing shrub. In New York State, we have roughly 13 varieties with our Alder referred to as Eastern Alder. On the density side, this is a lighter hardwood and thus, it does not hold moisture long. This makes this hardwood ideal for very specific cooking applications.
Alder is very light in its stimulating flavor compounds. I’m sure you’ve read that Alder is ideal for fish but there are missed opportunities if you don’t go beyond the fish category. Given there are so many options to infuse smoke vapor, this can be a great wood choice when using a handheld food smoker or even a stove stop smoker or cold smoke generator. Contemplating chocolate, cheese, or fruits? Alder can be a perfect match.
Caution- Alder Wood the Safe Bet
Here’s my one caution. If you are planning to incorporate bolder ingredients with your food item, then alder may not be the first choice. Lots of bacon, chili or cayenne pepper – these will mask the flavor of the Alder wood. Instead opt for foods that have lighter ingredients like herbs, citrus, dairy components.
As mentioned, Alder or Birch will start with a moisture level that is higher but due to the composition of its cell structures, the water will evaporate faster in the hardwood. Using it on an LP grill or in a charcoal unit may require quicker replenishment than another denser hardwood so extra supply is always recommended.
Blending- Alder Wood the Safe Bet
Don’t forget, blending Alder with another hardwood works well too so if you do want a spicier kick to your ingredients, feel free to add Alder with a bolder wood like hickory, beech or oak.
The best part is always in the experimentation so have fun working with this hardwood that I call the safety net – it won’t let you fall flat if you select it for your smoke infusion.
Dr. Smoke Alder wood the safe bet when it comes to wood smoking with a lite taste
Smokinlicious® wood blocks are a pristine backdrop for the 10 things to consider when purchasing wood for cooking!!
Many of you who reside in the Southern and Western States have the advantage of being able to engage in wood-fired cooking pretty much whenever you want, regardless of the calendar. You may do so on an LP grill, a charcoal grill, charcoal/wood smoker, or electric grill or smoker. Those of us living in the North and to the East – though we could continue cooking outdoors all year – usually elect to restrict our outdoor cooking methods until temperatures climb above 55°F!
Soon, it will be an even playing field when it comes to enjoying the outdoors for all of us so what better way to get prepared than to start thinking about replenishing supplies for our outdoor living and cooking.
Today, I’m going to give you a guide on the top 10 things to consider when purchasing wood for cooking, grilling or smoking in general.
#1 Is the wood native to the USA?
If the wood comes from outside the United States, it doesn’t necessarily make it a bad choice but you do need to understand that importing wood products into the USA is highly regulated. Mostly, the wood needs to be certified that it has been treated in some way to ensure no insects are hitching a ride in! Remember, that treatment could be with chemicals or by heat only, so be sure you check the label. This product may turn out to only be ideal for hot temperature cooking like searing and grilling due to the dryness of the wood, or if chemicals were used, it shouldn’t be used at all.
#2 Is the wood 100% hardwood?
It is imperative that any wood you use to cook with, wood chips, wood chunks, logs or dust be only hardwood. Look for labeling that attest to the fact that only hardwood was used as some companies will use a mix of softwood and hardwood or include press woods.
SmokinLicious® Double Fillet Chunks
#3 How does the company get the wood?
Many of the companies who supply wood chips for cooking have another manufacturing process that produces a scrap or waste product. Not Smokinlicious®! Often, those leftovers are used in this secondary business of BBQ woods, smoking woods, or cooking woods, to name a few of the labeling names. Check packaging for the source or origin location of the wood and if that company name matches the one on the front of the packaging label.
#4 Are you getting the wood named on the label?
This seems like a no brainer but honestly, wood is no different than olive oil or cheese. You may not be getting 100% of the wood species listed on the label just as we’re finding extra virgin olive oils may not be extra virgin or grated cheese isn’t 100% cheese! If you find packaging that simply states “hardwood” or “mixed hardwoods” then you don’t know what you’re getting. Be sure to read the entire label and check for a reference to 100% of a species.
#5 Is the brand name the actual manufacturer of the wood or just the distributor?
It is very common for brands to be in a business that they don’t participate in from a manufacturing point. Check the small print on the label to see if the manufacturer of the product is listed or if the label simply states who the product is distributed by. Distributors don’t have a lot of history on the product in the box or bag.
#6 Does the seller make claim to a certain cooking method for the wood?
This is key to ensuring you don’t end up with a disaster. If the packaging clearly states the product is for grilling, then don’t try to use it in your smoker or stove top smoking pan. Compatibility of a cooking wood to equipment should factor in the moisture level of the wood. Too dry, and it will just catch fire. Too wet and you won’t be able to grill with it.
#7 Are there any terms such as “naturally cured” or kiln dried on the label?
The terms generally mean that the wood has been air dried for an extended period, much like you do with firewood before using it in your fireplace, or the wood has been exposed to low temperature drying in an enclosed area. Either method means the wood will usually have a moisture level of 4-13% which will not make it ideal for hot smoking techniques. Again, these woods are best for high heat level cooking as dry wood produces a lot of heat. Woods with a moisture level ~20% are ideal for hot smoking.
#8 Does the wood have bark?
Our competitors’ bark on product
Bark is the protector of the tree and so it is like a sponge, absorbing anything that isn’t healthy to the tree. When bark-on wood is exposed to heat, you will get a lot of separation or weakness to the cell structure of the bark. This can loosen during exposure to heat and burn separately causing flare ups in temperature control, sparks, and leave a coating on your equipment. If you have an option, go bark-free!
#9 Does the packaging label reference cooking or merely say “firewood”?
If you planning on going camping and setting up an elevate cooking grate over the fire, or using a Dutch oven for cowboy-style of cooking, then I don’t have a problem with using split firewood for the cooking part. This is in the great outdoors where there is a lot of area to handle the smoke vapor. But if you are using any kind of equipment that has a contained firebox area, please use something other than firewood to cook with. You simply don’t know where the wood has been or what it may contain so cooking within a confined chamber is not the ideal. Firewood can have a lot of resin, sap, and spark.
#10 Does the brand sell the product by weight?
Wood is a commodity that has a lot of variance when it comes to weight due to differences in density, moisture level, and variety of the species. It is the reason why wood cannot be sold by weight legally. Look at the packaging and be sure there is a reference to cubic inches, cubic feet, liters, centimeters, etc. Anything but weight.
There you have it! A guide for your upcoming outdoor cooking season using a variety of cooking/grilling woods like wood chips, chunks, logs or dust. Take a bit of time to check the packaging and examine all the information on a website before making your decision. Most importantly ask yourself: Do I want to eat anything cooked over this?
Dr. Smoke- Before purchasing wood for cooking, it’s important to know the many factors!
More Related reading on purchasing wood for cooking:
Case Notes: A restaurant is preparing to open in a new location and made the decision to invest in an Italian made pizza oven that has an option for wood-fired cooking. This equipment would take 6 months to manufacture and deliver to the USA, which gave the owners time to complete renovations on their new building in preparation for the free-standing oven’s installation. During that time, menu development and plating options were reviewed and decided upon.
The one planning need that was left to the last minute – locating the supplier for the cooking hardwood and determining appropriate sizing for the new equipment! WHY???
It always surprises me that restaurateurs are willing to spend $50,000 and up for commercial equipment that does a specific function or technique, yet they don’t spend the time before that purchase ensuring they can obtain the quality accessory needs to get every benefit from that investment.
Here’s the best part: often these equipment lines tote that they can do all sorts of functions including wood-fired cooking techniques. The truth – they aren’t really promoting that function of their equipment line! They simply want to sell you the equipment and have you use standard fuel options like electric and gas. How did I come to this conclusion? By the content of the user’s manual.
Many do not reference:
size of wood product needed for the equipment
how to light the product
how much of the product to use
where to locate a supplier of the cooking wood
pictorials of the steps to do the technique
provide a troubleshooting guide.
Do you really want to spend $50,000, $60,000, $100,000 and be left to fend for yourself with that investment?
Take the appropriate steps when considering additions to or replacements in your equipment line. Research not only the equipment but what is needed to do the smoke infusion technique with that equipment. Yes, wood chips are readily available even though there is a high level of variation between products. But other products are not so easy to find like wood pieces larger than wood chips but smaller than split firewood logs.
In addition, wood-fired techniques can also require additional “tools” to be available in the kitchen that may not have been standard inventory before.
Such things as:
fire retardant gloves
fire grade tools like long-handled tongs and a wood poker
a MAP canister/torch for lighting the fire
an infrared thermometer for reading temperatures within the cooking chamber
an ash receptacle.
Prioritize the needs of a wood-fired equipment addition by first reviewing the best option in equipment for your business’ need and second, assessing all the requirements of the wood to be successful in bringing this technique to your kitchen!
Dr. Smoke- only manufacturers Culinary Quality wood- Nothing else!!
Smokinlicious® wood Blocks are perfect for a J&R Equipment
A PERFECT MARRIAGE FOR J&R EQUIPMENT
One key factor that is often not considered when the decision is made to purchase commercial-grade equipment like J&R Equipment is the cooking wood product that the unit derives its flavor from. Don’t be fooled by the statement that “any wood will be fine”, as there IS a difference! In fact, only hardwood should be used as a cooking wood, never softwoods, but even some hardwoods are not ideal for wood-fired cooking and flavor. Some bark is toxic, other woods are too high in resin, and others don’t possess a balance of flavonoids to make them pleasant to the palate.
Our video featured here highlights the study, testing, and care we take to ensure a perfect marriage of cooking wood to equipment. Get the full potential from your J&R Equipment investment by using only hardwoods DESIGNED for cooking! Be informed, don’t hesitate to ask questions, and find the best source for the investment you’ve made and will continue to make. Remember, the success you pine for in your menu is directly dependent on the skills of both your kitchen staff AND equipment.
Log truck from the forest under New York State Wood Regulations
In 2009, the New York State Department of Environmental Conservation made regulations on the movement of wood, specifically, firewood. The goal? To stop people from traveling into the state with firewood that could bring unwanted bugs and disease.
Why Should You Be Concerned?
So, why the big concern? Firstly, because wood may be hiding the eggs, larvae, spores, adults, or even seeds of invasive threats. Think bugs that love to eat wood and kill our spectacular mountain ranges!
Secondly, some of these pests can kill an entire woodland area quickly. Think the Emerald Ash Borer bug!
Almost every native New York tree species is susceptible to attack by one or more exotic pests. Some of these insects and diseases are already known to be in parts of New York. How do they get here? By hitching a ride from out-of-state travelers who bring their own firewood.
Our table for the moisture and storage of wood and how best to use this in cooking to your advantage
If you love to cook then you likely know that most dried herbs and spices never go bad if stored properly. You could say the same for smoking woods. Like a spice, smoking wood loses its flavor essence as it dries out. Lose the moisture and the wood becomes only a fire stick, producing heat. This results in the opposite of what you want when trying to add flavor from the wood.
Proper Storage is Key
We know that storage of wood in a cool, dry location will preserve the moisture level in the wood. Why? Wood loves to adjust to temperature and humidity to find balance. But how cool or warm does that location have to be? Is there an ideal temperature? Let’s find out by doing a simple experiment.
Time to Experiment!
How do we get started with our experiment. Wet and dry are all dependent on moisture. Fluctuate temperature and you will change moisture.
Using identical pieces of hardwood – same species, moisture level and size – one piece was placed in the refrigerator with a temperature between 40-42°F. The other piece was placed in the freezer with a temperature of 30°F. Using a timetable of three weeks, we took moisture readings each week. Let’s see how the hardwood did:
Holy icicle! There are some major results here. First, log in the freezer lost nearly 50 percent of its moisture in just 3 weeks! Second, refrigerating smoking wood appears to stabilize it. If you want to make the wood happy, refrigerate it.
Lessons Learned?
Wood likes cooler temperatures in the range of 45°F.
Wood doesn’t mind a dark storage area.
Freezer temperatures cause the free water in the wood to evaporate quickly.
Wood likes as much space as it can get.
Don’t store in plastic unless you want mold!
There you have it! If your cooking and smoking with food, regardless if you’re using wood chips, wood chunks, logs or smoking dust, the popular question of how to store smoking woods rests with a cool location, no direct sunlight and avoidance of plastic storage.
Just one more reason SmokinLicious® products are the best!
CURRENT DAY UPDATE
It seems that moisture and wood storage remain a hot topic. As more people invest in vacuum sealer devices for their food products, they question whether these are a good alternative for wood storage.
The short answer is, no. Let’s take a look at the reasons why.
Vacuum Sealing Wood is Not a Good Idea!
The purpose of vacuum sealing foods is to remove all the air or oxygen. Oxygen is what mold and bacteria thrive on. When using feezer bags, foods don’t show freezer burn which extend their life in the freezer. For refrigerated foods that are vacuum sealed, you’ll find an extended life as well. The question is, will the extended life transfer to wood stored in a vacuum sealed bag?
To answer this question, you need to understand what oxygen does. First, wood needs air. By removing all the air in a vacuum bag, stress results on wood fibers. Deprive wood of air and you have a greater risk for developing specific molds that thrive in oxygen low environments. Second, the plastic bag increases the risk for mold on the wood. Wood likes cooler temperatures but it does NOT like to be wrapped in plastic.
In the end, it is best to find a cool, dark location that has airflow for your wood. Keep it away from plastic and from porous materials like a concrete floor. Once the wood has air, space, cool temperature and darkness, it will thrive. Happy wood means flavorful foods!
More Related reading on the Moisture & Storage of Wood, check out these articles:
Join Dr Smoke and the Culinary crew as we visit teams that competed in the Jack Daniels competition! Dr Smoke discusses Barbecue, smoking wood chunks and chips, how teams qualified for the competion! Overall just a great time during the competition.
Smokinlicious® is pleased to announce the release of its new retail market packaging! This paper packaging is equiped with a vent panel to allow for proper air circulation! Our wood chip bags are available immediately and will soon be followed by the “single” and “double” filet chunks. Please look for these products in selected retail markets.
Dr Smoke and the Culinary crew (Donna, Aaron and Adrienne- Big John[out hunting wild game]) went to Whole Foods Market (Oakville Ontario) for a demonstration of their BBQ products. They have been using Smokinlicious products on their two Southern Pride smokers. Stephen and his crew have been perfecting their smoking techniques and have been improving for the past 4 months.
Well! they had a little surprise for the Dr and crew! They made up a BBQ chile for the “Gray” Cup weekend! It was a texas sytle chile! It was wonderful! Yes Wonderful! The Dr and Aaron were doing the sampling- one for the public and two for us!
Stephen says that it will be a standard feature in the store. So if you are close to Oakville Ontario, Take the Trafalager exit off the QEW go south one block and stop into the Whole Foods Market! Try the BBQ chili for sure, plus their other BBQ items! Say hello to Stephen, Patrick, Melody and the rest of the BBQ crew!
Please send the Dr an E mail on what items you liked! Look on the events schedule for the next time we will be doing a Whole Foods demonstration in Oakville.
our Single filet was born at the Oinktoberfest because of rave reviews.
Single Filet at Oinktoberfest
During most competitions we distribute a sample of our products to the competing teams. I call it the secret ingredient of the competition!! During the Oinktoberfest in Clarence, NY I handed out Smokin Dust® as our gift pack to the teams. In the fairness of the competition I try to mix up the flavors among the teams! The following is what one competitor had to say about our product:
“We would like to thank you for your sample of Black Cherry Smokin’ Dust® during Oinktoberfest 2007. We were able to place 4th in pork during the KCBS contest using your product. Even better we were able to win Grand Champion in the backyard event on Sunday. We used the Dust on all categories, (1st chicken wings, 6th sausage, 3rd ribs, 2nd beef). We also won the chili cook off with meat smoked using the Dust. Overall great product that gave us the winning edge, my order is coming soon!”
Brian Good Smoke BBQ Rochester, NY
Thank you Brian!!
Bon Bar B Q
Dr Smoke!!
Present Day Update…
Although the Ointoberfest no longer takes place in the Fall but moved to August, this was one of those local events that allowed us to secure many local connections to make testing our products that much easier.
Our wood chunks were one product that we knew needed expansion. Just how would we find ideal sizing without having to offer extreme options that would challenge our packaging team? By turning to our competitive friends who could offer valuable critic and suggestions that aided us to develop the Double and Single Filet options.
The Birth of the Single Filet Wood Chunk
Larger fireboxes mean a larger chunk is needed. To determine the ideal size that could fit multiple manufacturers’ equipment, we turned to our competitor friends who influenced our final product. We will be forever indebted to all those who worked with us to bring our two great chunk options to the market.
Oh, and these friends also are credited with our choice to give you 3 wood choices in every carton, no matter the size chosen.
With SmokinLicious®, you have history with the dedication and commitment it takes to bring great flavor to anything cooked by fire!
Dr. Smoke and the team update our live fire test results for Single Filet @ Oinktoberfest!
More Related reading on how Smokinlicious® perfected our great smoking products at various live fire BBQ events around North America
Smokinlicious® is pleased to announce the release of its new retail market packaging! This paper packaging is equiped with a vent panel to allow for proper air circulation! Our 
