At Smokinlicious®, we are very pleased to announce the arrival of our new retail Wood Chunk bag in Canada!
A BAG IS A BAG RIGHT?- WRONG!
You may ask yourself, “What’s all the fuss over a bag. A bag is a bag, right?!” Well, not really, especially when it comes to giving customers what they want and expect from clean, bark-free wood. A lot of time, effort and consumer input went into the design and make-up of our wood chunk bags. Not only do they protect and preserve our forested all hardwood wood chunks perfectly, they allow cooks and smokers to enjoy the rewards of wood fired, smoked food.
The bag compliments our commitment to provide you with dust-free wood with the right amount of moisture for smoke vapor. We know all too well that it’s the vapor that deliciously flavors food with a smoky touch!
GOOD SIZE & DURABLE
Measuring 20 inches high by 9 inches wide, our durable paper bags have an open mesh window. The open window allows air flow for the chunks to “breathe.” This is a key and “one of a kind”example of the Smokinlicious® pledge to bring you only the best wood product for cooking and smoking. Each bag is top stitched, allowing for easy opening and reuse while not shying from max protection. Like our Wood Chips, you will now find our specialty cuts of alder, ash, hickory, red oak, sugar maple, white oak, or wild cherry.
ONLY AVAILABLE IN CANADA
For nowOur Bagged Wood chunks are available at select Canadian stores in our new paper packaging. Available in our “Double Filet“, “Single Filet“, and “Natural Grilling” specialty cuts, our wood chunks all come with the moisture level reading recorded right on the package! No more guessing about the moisture of the wood!Look for this product and all our exceptional products at a Canadian retailer near you. Or check our website for the nearest distributor.
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.
The following was recevied from Tom T. in Eastlake, OH –
“Just like to say thank you for the great wood chunks that I have purchased from you. I have purchased sugar maple wood chunks from you twice and have achieved great success smoking meat with it. The chunks burn for a long time and add an excellent taste to the meat. Your chunks have come to me in a consistent size, just perfect for smoking, and the wood was very clean!!!!! Keep up the great job.”
(2006) While we attended the “Big Pig Jig” in Georgia we noticed a significant amount of competing teams using the firewood approach to cooking. The wood they were using for the smoking process was covered in bark! We discussed not only the health concerns but also the effect of the bitterness that bark imparts on the food. Some teams swore by its use as an added flavor additive to their cook product while others were very much unaware of the health concerns.
We all have allergies, no matter what part of the country we live in, the biggest contributor to this is the pollen from plants that are caught in the bark of the trees. This pollen is in the bark portion of the tree and will be released only during the burning process! Therefore this pollen will be either imparted into the foods that are being cooked or in the air. There are creatures of the world that use the bark of the tree for their home, which will be released only during the burning process. Likewise, they will have an effect on the taste! While all teams are looking for the edge to win! My team and I could not believe that the firewood approach was so widely used!
Present Day Update
It is hard to believe that we first attended the Big Pig Jig® barbecue competition in Vienna, GA back in 2006. An exclusive whole hog competition that originated in 1982, the competition grew to include 120 teams. Subsequently, competitive categories were added making it one of the largest competitions held on the east coast. Most importantly, though, that competition launched our product development!
What We Learned from The Big Pig Jig®
Our focus then was to determine exactly the product sizing that would serve the competitive enthusiast. Talking with nearly every team, looking at the current wood being used, and examining how the wood performed in the humid conditions of GA in Fall were goals. We wanted to know what made a person seek a certain wood.
What did our efforts produce?
First, the experience proved we needed to produce a bullet list. For example, why firewood is not ideal for smoking meats. Most everyone was using a split firewood or some sizing of firewood. And, bark was found on most of the woods.
Second, our product line began to take shape. Chunk sizes, log options, and saleable carton sizes all resulted from our observations.
The main result though, was on moisture. We studied just how wood could be stored to allow competitors from around the globe to have an ideal competitive hardwood.
In the end, the Big Pig Jig® was responsible for our success as a hardwood supplier. Our selling points of being bark free, made from heartwood, and offering an assortment of sizes resonated with many. However, the biggest incentive was our moisture information. Now, everyone had an edge to become a winning cooking even if the cooking was only happening at home.
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 
