{"id":5910,"date":"2020-03-18T06:30:49","date_gmt":"2020-03-18T10:30:49","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5910"},"modified":"2021-11-10T13:05:39","modified_gmt":"2021-11-10T18:05:39","slug":"wood-safety-and-our-efforts-to-protect-you","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/wood-safety-and-our-efforts-to-protect-you\/","title":{"rendered":"WOOD SAFETY AND OUR EFFORTS TO PROTECT YOU!"},"content":{"rendered":"
\"image

Our 75 degree c for 75 minutes is for wood safety product to protect your health and the environment.<\/p><\/div>\n

\"Listen<\/p>\n

Wood Safety<\/h2>\n

You’re likely giving thought to many more potential hosts for the COVID-19<\/a> in an effort to keep everyone important to you safe and healthy.\u00a0 Without question, everything you touch has the potential to be a host for the virus that is spreading so rapidly around the world. \u00a0It is without question, a scary time. \u00a0What you likely don\u2019t realize is SmokinLicious<\/strong>\u00ae<\/strong> has always been committed to protecting our customers from the transfer of potential contaminants.<\/p>\n

Our Commitment for Wood Safety- Not Just Any Wood Supplier<\/strong><\/h2>\n

In our previously published article titled, DEMYSTIFYING TERMS USED FOR SELLING SMOKING & GRILLING WOOD<\/a> <\/strong>we attempted to explain what the varying words used to describe preparation to wood sold for grilling and smoking actually meant.\u00a0 The important point to take from this article is that these various \u201clabels\u201d don\u2019t relate to what can assure bacterium and viral agents don\u2019t survive if they grab onto the wood to ride as a viral or bacteria host.\u00a0 In the end, we are the only current supplier who not only sells hardwood only for the purpose of cooking, but utilizes a heat treatment<\/a> process that is at a level to ensure no microbial or viral agent<\/a> can latch on to the wood and infect the user.<\/p>\n

Even though we use an intense heat level of 75\u00b0C\/167\u00b0F, we developed a method to ensure the hardwood is not dried out to to where it would be classified as firewood, something we never want to be compared with.<\/p>\n

Remember, we know some fungi spores are only killed at 60 \u00b0C\/140 \u00b0F, mold spores at 56 \u00b0C\/133 \u00b0F, and listeria<\/a> at 74 \u00b0C\/165.2 \u00b0F. Although there is no confirmed data on the heat level that COVID-19 dies, we do know that sunlight results in the viral agent only surviving a few hours, given the intensity of the ultraviolet rays<\/a>.\u00a0 This suggests that heat does play an important role in reducing the virus surviving.<\/p>\n

The current regulations in place for wood just don\u2019t make assurances to safety<\/a>.\u00a0 Our efforts reinforce that potentially fatal bacterium cannot enter our food chain.\u00a0 You can handle our packaging and cook with our products knowing we\u2019ve done our part to ensure no transfer of bacterium<\/a> or infectious agent.<\/p>\n

Can your local firewood or other wood supplier make the same claim?<\/em>\u00a0 SmokinLicious<\/strong>\u00ae<\/strong> – the brand that\u2019s pure, clean, and <\/strong>safe for cooking.<\/p>\n

Do you plan to grill and\/or smoke more at home with the recent COVID-19 scare?\u00a0 Leave us a comment and subscribe to get our latest tips, techniques, recipes and the science behind the fire and smoke, for all live fire cooking methods. \u00a0That\u2019s SmokinLicious\u00ae<\/strong>!<\/p>\n

SmokinLicious\u00ae products:<\/h2>\n
\n

\"Our<\/p>\n

#woodchunks<\/p>\n<\/div>\n

Wood Chunks- Double<\/a> or Single Filet<\/a><\/h3>\n
\"More

More related reading on our wood safety and other\u00a0 smoking & Grilling tips and technique see our directory on previous blogs!<\/p><\/div>\n

Other blog topics you might like:<\/h2>\n

-TO BARK OR NOT<\/a><\/h3>\n

-10 Thinks To Consider Before Purchasing Wood For Cooking, Grilling & Smoking<\/strong><\/a><\/h3>\n

-COOKING WITH WOOD YOU SHOULDN\u2019T HAVE TO THINK ABOUT YOUR SAFETY<\/a><\/h3>\n

-WHY MICROBIAL BACTERIA RISK IN YOUR SMOKEHOUSE IS WINNING<\/a><\/h3>\n
\"Dr.

Dr. Smoke- We practice wood safety with our Heating process!<\/p><\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Wood Safety You’re likely giving thought to many more potential hosts for the COVID-19 in an effort to keep everyone important to you safe and healthy.\u00a0 Without question, everything you touch has the potential to be a host for the virus that is spreading so rapidly around the world. \u00a0It is without question, a scary […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,1,14,264],"tags":[1355,1351,1350,1356,1098,1354,1352,1353],"class_list":["post-5910","post","type-post","status-publish","format-standard","hentry","category-cooking-with-wood","category-general-smoking-information","category-wood-questions","category-wood-science","tag-bacterium","tag-coronavirus","tag-covid-19","tag-food-safety-measures","tag-listeria","tag-ultraviolet-rays","tag-viral-agents","tag-wood-heat-treatment"],"yoast_head":"\nWOOD SAFETY AND OUR EFFORTS TO PROTECT YOU! - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"The smokinlicious 75-75 rule is the highest standard in the cooking wood industry. 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