Jump to content

Magnus Allgurén

Smokinlicious Gourmet Smoking Wood

Recommended Posts

I decided to try ordering from this company called Smokinlicious Gourmet Smoking Wood, from Buffalo. It's convenient for me as I'm in Canada that they offer both an American website and a Canadian website. 

Anywho, I once ordered Alder wood from Amazon US, as it's fairly hard to find companies selling Alder wood for smoking in Canada. The customer service that I experienced from this company is almost unheard of. Questions(by email) were answered in minutes, over long weekends and late nights. 

 

This wood was offered in 30lbs or 15lbs packages so I ordered the 15lbs, as I am trying it out. 

 

15lbs, cost me $31 CAD, shipping included. So no where near as expensive as the wood I ordered thru Amazon (5lbs/$40US).

 

Now after all this, the wood has a great aroma as does its smoke and it smokes for a long time. Chunks are the size of appr 2"x2x4",so a fairly nice size. 

 

IMG_20180523_165134.thumb.jpg.84ad964257ec0b4ba5f86a5540efeefc.jpg

 

I will definitely order from this company again. They offer lots of different kinds of wood. 

 

Thanks for reading!! 

 

http://www.smokinlicious.ca

http://www.smokinlicious.com

 

 

Share this post


Link to post
Share on other sites

I was surprised to see they have a UK website but unfortunately I won't be ordering as I have just realized the price @ nearly £66 for the small box  including shipping its a stretch for smoking wood. 

 

I will have to find a good UK supplier

 

Share this post


Link to post
Share on other sites
4 hours ago, ndg_2000 said:

I was surprised to see they have a UK website but unfortunately I won't be ordering as I have just realized the price @ nearly £66 for the small box  including shipping its a stretch for smoking wood. 

 

I will have to find a good UK supplier

 

Wow yeah £66 is pretty much 3 times as much as I paid! :evil:

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

  • Similar Content

    • By LJS
      Hello Kamado Peeps,
      Has ana awesome weekend.
      My friend did a low and slow leg of lamb on the Webber kettle and left it in sauce with the aim of enhancing the gravy. It sure did and pulled apart beautifully on the rolls, he also did not use any wood just natural spices.    
      So I had to do a cook myself. Went to this new meat shop (meat emporium Sydney) and the selection and quality is really good. I walked out over budget and decided to do some pork ribs a monster pcs.
      Spice: Pepper, salt, garlic, mustard, onion, paprika, sugar and cayenne pepper  
      Wood: Cheery and 1pcs pecan
      3 2 1 method – full proof as always, some 5-6 hours later yummy
      Keep smoking ….






    • By Brickyoung
      Hey family,
       
      I plan to smoke 7 pork butts on my Big Joe using my extender rack.  All the butts weigh between 7-8 pounds.  
       
      Should I maintain the general rule of approx 1.5 -2 hours cook time at 225? With that, is it fair to say this cool will be approx 16 hours for all 7 butts? I just want to make sure the extra capacity doesn’t affect my cook time.
       
      I’d appreciate advice based on prior experience from you folks. 
       
      Thanks!
    • By Fudpucker
      As the title suggests, I am looking for help getting my Akorn to act the way I want it to for smoking purposes. 

      I have the smoking stone, use a water pan, and lower my dampers until it basically snuffs out my fire, but I cannot seem to keep my Akorn at 225. 

      Now, I will admit that I am new to smoking and that there is a lot to be learned, but I have read tons of guides and watched videos and replicated them to my best ability, but still cannot get it to work for me. 
       
      Currently, my process is this:
       
      Open dampers all the way Fill bottom of grill full of hardwood lump Light with cotton balls soaked in alcohol Toss in a couple chunks of hickory Place my smoking stone Place my water pan Close lid and let set until 150 Close dampers halfway until 180 Close dampers again halfway until 210 Close dampers halfway one last time to about .5 on top and bottom.  
      1 of 2 things happens here. Either the temp keeps building to nearly 300 or the fire dies. 
       
      I play with the dampers making very small .5 adjustments to try and finagle it, but I cannot seem to get it right. 
       
      When I do seem to get the temps in a semi stable range around 230-260 (after LOTS of adjustments), after about an hour I go to spritz my meat with some apple juice and the temps take off again (Obviously because I just fed it a lot of oxygen) and never seem to come back down. 
       
      I have read about this "volcano" method of lighting the coals, but I literally have not found any videos or pictures on how to set that up. 
       
      Basically, I have no idea what I am doing wrong and I could use someone being critical of my process to give me some advice and direction. 
       
      Thanks for any feedback!

       
       
    • By kamado mofo
      Hello All!!! Getting my Kamodo dialed in. Thought I had a gasket issue, but Brian at Hi-Que gave me lots of knowledge about fire control on my grill. Any tips on controlling the level of smoke applied to the cook would be appreciate by this rookie!
    • By Gator2211
      Hello everyone, new to the group and just seeing what tips, tricks, and insight I can find. I love trying out of the box techniques and experimenting to find the best flavors possible.
×
×
  • Create New...