June 2008


Thanks for the question regarding Mango wood.  Although limited in the
areas they can grow (India, Florida, Caribbean, Hawaii, etc.), Mango wood
is very popular for upper end wood products like bowls, vases, and even
some furniture.  However, you are correct.  Mango wood contains a sap
that is located at the base of the stem, branches, and trunk. As a result,
a recommendation is made never to burn mango wood as it emits a smoke
that is full of potent irritants.  Plus, Mango trees are highly
suseptible to a number of diseases and pest infestations,
including the fruit fly, black twig borer, sooty mold, and
southern green stink bug to name a few. Pesticide application
is generally necessary to maintain the health of these trees.
Because of the chemical application, Mango wood does not make
for good BBQ!
Stick to forest producing products for the safest woods for BBQ!
Use Smokinlicious® Gourmet Mango Smokin' Dust®  instead!


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Log truck from the forest under New York State Regulations

Log truck from the forest under New York State Regulations

New York State Wood Regulations

INFORMATION ABOUT

Emergency regulations were issued on June 3, 2008, by the New York State Department of Environmental Conservation concerning Firewood. Here are the highlights of the new regulation:

> there is a prohibition on the transport Firewood into New York State!

>Firewood entering New York State must have a “Phytosanitary” or “Plant Health” certificate attached certifying that the firewood meets the phytosanitary regulations of New York State.

> Each firewood shipment must adhere to new labeling requirements which include: producer’s name, legal address, bill of sale or purchase receipt.

> Each firewood shipment must adhere to new labeling requirements which include: producer’s name, legal address, bill of sale or purchase receipt.> “New York – Sourced Firewood” and “untreated” can ONLY be transported within 50 miles (New York State) from the producer’s declared (location) source of the firewood.

Each firewood shipment must adhere to new labeling requirements which include: producer’s name, legal address, bill of sale or purchase receipt.> “New York – Sourced Firewood” and “untreated” can be transported (New York State) from the producer’s declared (location) source of the firewood.> Personal Use – Untreated Firewood is allowable but only if the user completes and possesses a Self-Issued Certificate of Source. Self-Issued Certificate of Source is available at http://www.dec.state.ny.gov/ or at regional office locations. However, the 50-mile restriction from the source still applies!

Smokinlicious® Gourmet Wood Products has contacted the New York State officials to discuss these new regulations and the application to our gourmet products. While our products are considered “cooking” wood not “fire” wood, presently, there is no provision in the regulations that will exempt our log, block, and chunk products (double or single filet). Our Woodscuit®, wood chips, and Smokin’ Dust® products are exempt from these regulations.

Smokinlicious® Gourmet Wood Products has phytosanitary capabilities at our facility and will begin implementing these new regulations immediately! We have been working with the US Department of Agriculture along with the National Hardwood Lumber Association in the implementation of appropriate phytosanitary procedures. While we believe that there could be some reduction in the moisture content of our products, we do not believe that the new procedures will interfere with the cooking results from our product line. We are posting these regulations in an effort to reinforce to the public, the competitive barbecue teams, and our faithful customers, Smokinlicious® Gourmet Wood Products commitment to preserving not just New York’s natural hardwood forests, but all of North America’s!

Dr. Smoke- We at SmokinLicious® exceed the New York State Wood Regulations! We go to a much Hotter phytosanitary temperature.

Dr. Smoke- We at SmokinLicious® exceed the New York State Wood Regulations! We go to a much Hotter phytosanitary temperature.

 

 

 

 

 

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We use a moisture reader to maintain proper wood chip moisture of our products.

We use a moisture reader to maintain proper wood chip moisture of our products.

Wood Chip Moisture Comparison Data

If you’ve been following the Smokinlicious® Gourmet Wood Products website for a while, then you very aware of how serious we take wood. It is extremely important to us, to provide pertinent information concerning product comparison, as well as to educate the public regarding

the benefits of investing in high-quality hardwoods designed specifically for smoking.

Recently, we investigated the moisture levels of two popular name-brand products that are available across the USA. Using a commercial-grade moisture reader (Delmhorst Instrument Co., RDM-3 #12084), we recorded the moisture level of both name-brand smoking wood chips. One was Hickory, the other Mesquite – two very popular wood species. The Hickory wood chips registered 7% moisture and the Mesquite 7.3%! Although Smokinlicious® is not a manufacturer of Mesquite products ( we only manufacturer products native to our area), we are able to provide you with comparable numbers for our seven hardwood species. On average, the following are the moisture levels for our woods:

Alder = 24.8%

Ash = 21.2%

Hickory = 25.6%

Red Oak = 26.2%

Sugar Maple = 25.4%

White Oak = 20.9%

Wild Cherry = 23.8%

It is important to remember, that when shopping for smoking wood chips and chunks, products that are packaged in plastic bags generally must have an average moisture level of less than 8% to remain stable enough to prevent mold growth and spoilage. Unfortunately, this means this type of product would compromise the ability to re-hydrate that would, as once the molecules of the wood are deprived of air circulation and moisture, they permanently die.

Smokinlicious Gourmet Wood Products only sells our products fresh! You’ll never see our gourmet woods sealed in plastic!

Dr. Smoke- we provide the wood chip moisture readings on all our packages as guidance for the chef to gauge the amount of smoke output to their tasting needs.

Dr. Smoke- we provide the wood chip moisture readings on all our packages as guidance for the chef to gauge the amount of smoke output to their tasting needs.

 

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