Smokinlicious® Smoking Wood Tips

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.

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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.

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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

Dr. Smoke Is In The HouseBy now you are probably aware of our team member, Dr. Smoke, who is an on-going source of knowledge as well as the developer of our flavor-enhanced line of products. Any question or concern may be directed to Dr. Smoke either via our email info@smokinlicious.com or via our toll free line 800-941-5054. Recently, we received an interesting question regarding a specific wood species that we wanted to share.

Doc,
I recently had to cut down my big California Pepper Tree that was killed in a freakish January cold streak here in Las Vegas. The wood smelled so good it made me wonder if it would be good for smoking meat. I mean, the peppercorns it produced had that gorgeous fresh-ground pepper smell, so what the heck, right?

Any thoughts?
Kenny S.
Hi Kenny!

Thanks for the interesting question regarding the California Pepper Tree. First, I think the name is very interesting, as the tree is actually Brazilian. This tree has a long history of healing power in
tribal and herbal medicine uses. It has been known to kill bacteria, kill fungi, reduce inflammation, regulate heartbeat, lower blood pressure, act as a laxative, and heal wounds. Because the chemical composition of this plant in known to contain tannins, steroidal
saponins, and essential oils, it has been linked as a cancer cell killer and viral killer.

The California or Brazilian Pepper Tree has a spicy aromatic scent that is the result of high oil and essential oil content. These oils have not been found to be toxic to animals or humans ingesting them or applying them topically. The bark has been used to prepare a remedy for colds, flu, sore throats, and upper respiratory infections. Although the research literature indicates that the leaves, bark, fruit, seeds, resin, and balsam have been used medicinally in the tropical areas, there is no concrete information on the use of the tree for smoking. Therefore, I would recommend that you try this wood sparingly but keep in mind that due to the high oil concentration, it may be a wood the causes too much heat flare-up to be controllable in the traditional sense of smoking (i.e. slow and low). Also, you must remember, it is a “spicy” wood so smoke a food item that can easily accommodate this flavoring.

If you do smoke with the California Pepper Tree wood, send me a note
on how things turned out.

Thanks again for the question.
“Bon-Bar-B-Q!”
Dr. Smoke
Although we make no guarantee that Dr. Smoke can answer 100% of the questions posed, we can guarantee that he will at least direct you to an appropriate source for additional information. So keep sending Dr. Smoke those queries and he’ll keep you informed!

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Our Smokin Dust® @ Wildwood allows us to add flavours to your smoke

Dr. Smoke along with his bag of natural flavors is off to the Wildwood BBQ Championship or the official event title- New Jersey State Barbecue Championship in Wildwood, New Jersey! He will be experimenting with a “Mango” and a “Wine” Flavor. Once the formula passes the “smoke” test they will be released on our web site for sale! Watch for them soon!!

Wildwood BBQ Championship- Present Day Update…

Although it has been many years since the Wildwood, New Jersey event, our Smokin’ Dust® has stood the test of time. After more than a decade, we still offer 14 premium flavors and 8 natural flavors to spice up your fire and foods:

• Alder
• Almond
• Apple
• Ash
• Beech
• Bourbon
• Cherry
• Coconut
• Hickory
• Jamaican Rum
• Lemon
• Mango
• Maple
• Orange
• Papaya
• Peach
• Pear
• Pecan
• Plum
• Red Oak
• Vanilla
• White Oak

The burst of flavor can be used in charcoal grills, cold smoke generating mazes, hand held food smokers, and traditional smokers. With charcoal, wood or any combination of fuel product, you’ll be amazed at the flavor punch Smokin’ Dust® provides.

Just like the ingredients used in your cooking, our Smokin’ Dust® is all natural, air collected and made just for wood-fired cooking. Up your grilling and smoking game with our full line of all natural, clean products. Find out what a premium wood product can do to your favorite foods!

Dr. Smoke’s team live tested our new smokin dust® @ Wildwood Barbecue State Championship

More Related reading on how we tested our newly developed products at BBQ events around the USA and Canada.

Our double filet wood chunks are the perfect size for small and kettle smokers

I Love Barbecue & Canadian Open Grand Champions Tested our Double Filet SmokinLicious® Products

Please see the winning edge for team results regarding the Lake Placid “I love Barbecue” championship and the “Canadian Open Championship”! These are the results that have been revealed to us so far. If we have missed your team results and you have used a Smokinlicious® product please send your information to Info@smokinlicious.com and we will post it.

A special congratulations to the grand champions “The Purple Turtle Catering Company-Lake Placid and “Team Cedar Grilling” Canadian Open Championship both teams used some of our products!

Present Day Update…

So many Teams that put their trust in our products! These two events – I Love Barbecue and Canadian Open Championship allowed us to highlight the easy use of our Double Filet Wood Chunk. Many teams used ceramic and vertical-style smokers at these events. Our Double Filet Wood Chunk proved to be the perfect size. Plus, with our heartwood producing clean, pure smoke vapor, just a little wood goes a long way.

By expanding our carton offerings to 3 sizes, we now meet the needs of any Team or home user. And, you always get up to 3 woods in any size carton.

Bring the pure, clean flavors of SmokinLicious® to your family or your competitive foods. Learn just why wood IS an ingredient.

More Related reading on Specially sized filet wood chunk and how we tested our other products.

Dr. Smoke loves using the double filet on small and kettle type smokers

Our First Podcast

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Please see the reference to Smokinlicious as posted in the Toronto Star- We are listed under the receipe section.

http://www.thestar.com/living/article/224494

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Our Smokin Dust® @ Pigs in the Park debut of our new flavours for your smoke

SMOKIN’ DUST® @ PIGS IN THE PARK NEW FLAVOURS DEBUTED

We are introducing additional flavors to our Smoking Dust® line of products: Papaya, Jamaican Rum, Bourbon, Vanilla and Almond. Samples will be available at the “Pigs in the Park” event on May 18-20th Danville, VA. We feel that these will be great additions to our other flavors.

Dr Smoke is working in the lab to develop Smoking Dust®
that will replicate the wine families (ie Merlot, Chardonnay). We will continue to update you on his progress with these flavors.

We hope everyone will have a chance to visit the Smokinlicious® booth in Danville, VA “Pigs in the Park” event to sniff latest flavors.

Present Day Update…

We loved being a sponsor of the Pigs in the Park event! Not only were the people exceptionally welcoming, but the teams and fans of this event were always willing to expand their knowledge of BBQ.

Not only did we expand our Smokin’ Dust® flavors, but we developed a new product line of wood chips that allowed us to offer custom mixes of chips as well a custom mixes of chip sizing. Now that’s customization! Every new idea takes time to develop. Though many years passed since our participation in Pigs in the Park, we owe gratitude to the everyone we came in contact with that offered suggestions and their wish list.

Come join us in adding pure, clean flavors of hardwoods in a variety of sizes of chunks, chips and logs. Learn just what SmokinLicious® can do to your wood-fired foods!

Smokinlicious® is excited to announce our sample menu for the 2007 barbecue season. Visit our Events page to locate the barbecue event taking place near you. We will be featuring many of the menu items cooked in our Plank Roasting Pan, on our Large Cooking Plank, and on our Grapevine Skewers. And, of course, we will be maintaining our temperature with our wood chunks, wood chips, and Smokin’ Dust®.

We have broken down our menu into three parts: Beginnings, Mid-Day, and Sweet Endings. Your welcome to visit throughout the event to sample these wonderful foods:

g Chile Cornbread

g Smokin’ Quiche

g Sweet Taters and Apple Casserole

g Smoked Pizza

g Stuffed Portabello Mushrooms

g Chicken Kabobs

g Glazed Pork Tenderloin

g Fiery Fruit with Melon Kabobs

g Pumpkin Spice Cake with Brown Butter Frosting

Is your mouth watering yet? See you on the circuit!!

The following was received from Aaron and Adrienne Ross, Dizzy Pig BBQ Team, Canada –

“The two of us have found your products provide a fantastic outcome, and are a pleasure to use. The coconut really adds to my desserts and I’m whole heartedly looking forward to trying your citrus flavors on a cheesecake recipe that I have invented.”

The following was received from Dave Witt in West Seneca, NY –

“I mixed about 3 tablespoons of Smoking Dust with my regular cherry wood sawdust. I had no issue with the temperature going hotter. I was a bit concerned when I opened the bag of dust… I was worried that because it was so fragrant that it would overpower the finished product. Instead it brought to the forefront the subtle flavor of what wood type was being used. You have a very good product there and I’m looking forward to trying it on my offset soon.”

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.”

our Smokin logs that were tested at the Jack by the international teams!

SMOKIN LOGS OFF TO THE JACK DANIELS WORLD CHAMPIONSHIP

We will be heading to the Jack Daniels World Championship Invitational in Lynchburg, Tennessee this week. Please stop by and see our booth or check back as we will be posting from the event.

For more information on the event go to: http://www.jackdaniels.com/displaypromo.asp?promo=bbq_promo.htm

How THE JACK Influenced Our Customer Service

It has been many years since SmokinLicious® was a sponsor of The Jack. Despite this, steps we took during our involvement with this great event shaped how we are as a company. First, we learned what a competitor is looking for in product. Second, we interacted with the public to gain an understanding on what the home cook’s needs were. Lastly, we learned how to share our knowledge and support.

Our International Reach Extends

One of the perks of The Jack is the international involvement. Teams from around the globe participate, even if they don’t speak English. This made the event even more fun! We had the chance to provide wood to all the international teams. We learned what woods they preferred, the type of equipment they were used to using, and how sizing reference was so different from what we do here in the USA.

Without question, this shaped us into the global company we are today. We have a better understanding of barbecue terms used around the world, styles of wood-fired cooking, preferences in hardwood, and just how vital a good wood source is to those outside of North America.

When you purchase your next SmokinLicious® products or are considering a new supplier, remember how we started: working with competitive teams around the globe to shape our products into the best available. After all, we are a key ingredient to a successful cooking event!

Dr. Smoke enjoyed our time at the Jack testing our smokin logs with the international teams!

More Related reading on the Smokinlicious® testing of wood product line beyond the smokin logs at the Jack

Product Development @ the “Big Pig Jig”

(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.

Dr. Smoke image as he toured the event