October 2006

Smokinlicious®.com is on the move. After a quick break post-Jack, we are dropping off gift packages at the Sweetwater Festival in Milledgeville, GA http://www.sweetwaterfestival.com/. Then tomorrow we will be arriving at the National BBQ Festival http://www.nationalbbqfestival.com/index.asp in Douglas, GA. Stop by and see us!

Smokinlicious®.com’s newest product, “Flavored Smoking Dust”, was very well received by the public at the 18th Annual Jack Daniel’s World Championship Invitational Barbecue in Lynchburg, TN!   This product consists of a refined sawdust which is a composition of hardwoods- sugar maple, wild cherry, red and white oak, and ash.   We then add an FDA approved, all natural flavoring to the mixture.  Our current flavor offerings include:  Apple, Cherry, Peach, Orange and Coconut.  When used for the smoking process the mixture retains its high moisture level so that it will smoke when applied directly to the fire.

If you were at “The Jack”, we demonstrated this product in the Big Green Egg® by preparing samples for the public.   We found that this product does increase the temperature of the cooker by about 15 to 20 degrees.  We did not soak the product prior to use; we applied it directly from the package.  Soaking in water should increase the smoking and reduce the increase in temperature. Smoking Dust will work very well in a gas grill smoking drawer or a foil pouch.   The crowds found the smoke smelled terrific!  Oh, I might add, that some of the Canadian and Swiss teams competing at “The Jack”  used this product during the competition.


Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

Hardwood vs. Softwood For Cooking!

Our Forest Fresh products are only Hardwood vs. Softwood for Cooking

Our Forest Fresh products are only Hardwood vs. Softwood for Cooking

Hardwoods are made up of mostly three materials: cellulose, hemicellulose, and lignin.  Cellulose and hemicellulose are the basic material of the wood cells; lignin acts as a kind of cell-bonding glue.  Some softwoods like pine and firs, hold significant quantities of resin, which produces a harsh-tasting soot when burned.  Because of this, these woods are never recommended for smoking!  Additionally, orchard woods like apple, peach, and pecan are traditionally sprayed with pesticides in order to ensure a productive tree.  Unfortunately, these pesticides are absorbed by the tree and released when burned.

All woods contain compounds, which act as a preservative providing both antioxidants and reduction in bacterial growth.  However, there are also compounds that are more toxic to people, compounds like formaldehyde and acetic acid which provide for an overall pH level in wood.  Hotter wood fires produce a higher pH level.  A good example is mesquite, which produces twice the level of polycyclic aromatic hydrocarbons, or PAHs, thus, has a pH level almost three times the level of cooler burning hardwoods like Sugar Maple and Oak.


Dr. Smoke we discuss Hardwood vs. Softwood for Cooking

Dr. Smoke, we discuss Hardwood vs. Softwood for Cooking






Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

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

Bark @ the “Big Pig Jig” in Georgia

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!