Commercial smoking information from Dr. Smoke and SmokinLicious® covering professional foodservice equipment, commercial smokers, wood-fired cooking, smoke applications, and cooking wood products for chefs and foodservice operations. Browse the articles below or select an article to read the complete guide.
ALTO-SHAAM® COMBITHERM® SMOKE WITH SMOKINLICIOUS®
November 23, 2020
Alto-Shaam® Combitherm® Combi Oven-"Smoke"with Smokinlicious® love having the opportunity to work with chefs throughout the world in determining what they desire in a wood-fired flavor for various menu items. As you can imagine, we get...
A SPICE FOR YOUR EQUIPMENT
September 20, 2020
A SPICE FOR YOUR EQUIPMENT: SMOKIN’ DUST® seems to be some legend out there that wood-fired cooking methods are all about the endless hours of tending food and fire that produce taste results that are...
USING COMPRESSED SAWDUST? WHY NOT CHANGE AND DO IT OUR WAY?
August 28, 2020
USING COMPRESSED SAWDUST-WHY NOT DO IT OUR WAY? LET'S COUNT THE REASONS! read a lot. It is the nature of a scientist. It doesn’t matter if it’s a plant molecular-biology journal article or a cooking/food...
SMOKEHOUSE PRODUCTS WOOD CHIPS- HERE’S WHAT YOU NEED TO KNOW
May 15, 2020
it interesting when we receive a new inquiry about providing specialty products for commercial-grade smokehouses. I’m speaking specifically to the large commercial-grade smokehouse. The type that utilize walk-in, wall smokehouse units that can turn...
SIZED COOKING WOOD CHIPS BY OUR ‘WEIRD’ NAMES!
January 11, 2020
OUR WEIRD NAMES FOR SIZED COOKING WOOD CHIPS The conversation always ends the same when we inquire about the size chip product needed. “It’s the size of a penny”, or sometimes they say a nickel,...
WOOD SUPPLIER- ARE YOU GETTING WHAT YOU PAID FOR?
December 20, 2019
WOOD SUPPLIER- ARE YOU GETTING WHAT YOU PAID FOR? One of the things we do at SmokinLicious® for commercial-grade customers is take in a sample of their current smoking wood and analyze it. When you’re...
FOREST GROWN HARDWOODS
May 3, 2019
FOREST GROWN HARDWOODS It is likely when you have your heart set on some wood-fired cooked foods that you give little attention to the wood that will be required for that cooking event. You may...
FOOD LABELING TREND MAY NOT BE THE SAFEST BET
March 21, 2018
FOOD LABELING TREND MAY NOT BE THE SAFEST BET Recently, I came across a great article on the new hot trends in cold cuts and smoked meats. The article stressed how the $200 million...
SMOKINLICIOUS® IS AN F2C
January 17, 2018
SMOKINLICIOUS® IS AN F2C today’s age of selling products and services, there are acronyms that are common to marketing and sales strategies. First, there is B2B which refers to business to business...
WOOD-FIRED GRILL RESTAURANT MENU- WHEN A FLOP COULD HAVE BEEN A SUCCESS!
April 19, 2017
WHEN A FLOP COULD HAVE BEEN A SUCCESS WITH THE WOOD-FIRED GRILL! There is no question that being in the franchise restaurant business is a challenge especially given that there is a national menu dictated...
IT’S A MATTER OF PRIORITY! DON’T PUT US LAST!
December 30, 2016
DON’T PUT CULINARY QUALITY WOOD LAST! ase Notes: A restaurant is preparing to open in a new location and made the decision to invest in an Italian made pizza oven that has an option for...
A PERFECT MARRIAGE FOR J&R EQUIPMENT
August 8, 2016
A PERFECT MARRIAGE FOR J&R EQUIPMENT One key factor that is often not considered when the decision is made to purchase commercial-grade equipment like J&R Equipment is the cooking wood product that the unit...
COOKING WOOD EXPERTISE- THE OBJECTIVE FOR Smokinlicious®
January 7, 2016
you ever have the experience of buying something that you were really excited about only to get it home and realize that you didn’t have a clue how to even begin to operate it?...
