January 2008


The Wood Pit in Mountclair New Jersey is using our wood logs in his Ole Hickory Convection tri-oven.  The Dr and the Mrs stopped in last weekend for a visit!  Lawrence is the owner and head smoking chef!  I must say we enjoyed his ribs’.   He is using our Hickory right now!

The Wood Pit in Mountclair, NJ

Pay them a visit- Well worth the stop!!!

108 Bloomfield Ave

Mountclair, N J 07042

917-655-0953

 

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Suzy-Q’s Bar-B-Que Shack is a restuarant located in Buffalo, New York!   Bob is the head chef and pit master!  The Doctor and the Mrs paid a visit to Bob and Suzy.  Wow! can he cook! Bob is using Cherry logs on his chicken- one of the best I have tasted!  I usually prefer sugar maple because of the sweetness, but I must say Bob’s chicken was the best I have had all year!  He is cooking on a Southern Pride!  I liked all his barbecue!  I mention the chicken because it was unique!  While I noted the cherry, Suzy-Q’s is experimenting on our other species of wood!

Definitely worth a stop and a repeat visit!

2829 River Road

Buffalo, New York

716-860-5806

 

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Dr Smoke and the crew decided to do a little lab experiment on the storage of our wood!  We all know that storage of wood in a cool (degrees) location will preserve the moisture level in the wood.   But, at what temperature?

So we have experimented with one log  put in a freezer and another in a refrigerator!   The freezer’s temperature is at 30 degrees F and the refrigerator’s temperature is at 40-42 degrees F.  Therfore we found the following results:

Freezer                       Refrigerator

Start                                27.1%                         30.8%   Moisture

Week one                         18.8%                         30.3%

Week Two                         18.6%                         30.0%

Week Three                       16.9%                         29.8%

We find these results very interesting!   The Freezer log in three weeks lost almost 50 percent of its moisture!  Refrigeration loss was negligible!   We will continue to experiment with varying temperatures around the 40 degree range and we’ll keep refining our test to make sure Smokinlicious® products are the best!

 

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Listen to our pod cast of the National Barbecue Festival in Douglas Georgia, Discusssions on how the team qualified for the Best of the Best.  Winners from all sanctioned boards from across the country such as Memphsis in May, Kansas city BBQ Society and the Florida BBQ Society.  Plus coverage of the open winners-Winning Edge!  Teams talking about which smoking woods products they use, techniques and other secrets.

 

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Smokinlicious is busy developing some new products for the Backyard Barbecuer and or for competition teams!

The “Q” Can.

The Q Can

We tested this last year at various events and it worked great to carry the charcoal chimney starter, fire starters, lighters, and other items that would be flammable in transit or just next to the “Barbie”!  Plus when the event is over and it’s time to clean out the cooker, the Q can becomes an ash can! Perfect for delivering “hot” ashes to the collection barrel or off the deck! Once the ashes are cooled and emptied, simply put everything back in for transit or storage.

We have left room on the other side of the can for a teams “logo” or Name of the Backyard Barbecuer! It’s a Great gift idea!

Wood storage box

Wood Storage Box

We have developed a “wood” storage box.  Hold approximately 1 cubic foot of chunks or chips.  The box is made of wood with a strong rope handle and can be sprayed or dunked in water to rehydrate the wood prior to use!  Box comes with a wood cover.  In order to maintain proper air circulation we have spaced the boards for proper air flow

These items will be available on line soon!

 

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