October 2006

our Smokinlogs that were tested at the Jack by the international teams!

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


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!

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

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

Dr. Smoke image as he toured the event