Business Hours:
Mon-Sat
9am-Sunset
757-773-1740
All sales on a delivery basis only, call to schedule.
Deliveries are available outside of Hampton Roads.
We are often asked how one should use SmokinWood. To keep it simple, we tell folks to remember one thing..."charcoal for heat and wood for smoke." We suggest getting your smoker/grill up to temperature with charcoal briquettes or lump coal and then adding SmokinWood as necessary for desired smoke output and flavor.
Your charcoal bed should be large enough to accommodate whatever wood you place on it. This allows for said log to light, burn, and break down evenly without anything hanging over the edge of coal bed smoldering away.
To get a little more complex, everyone has a different method, style and philosophy when it comes to burning different types of charcoal and/or wood.
Keep these tips in mind:
Charcoal: You can purchase standard charcoal briquettes or all wood charcoal (lump coal). An all wood charcoal (lump coal) eliminates any additives that you may find in briquettes. Some believe lump coal provides a cleaner hotter burn than briquettes.
Charcoal & Wood: "Charcoal for the heat and wood for the smoke" The idea is coal for heat and wood for flavor profile. Setup a hot charcoal base, no smaller than your wood logs or chunks, to sustain your preferred temperature and add wood for desired smoke output.
Wood Only: Some woods are denser than others, referred to as a hard woods. These hard woods emit a higher BTU (heat) but take slightly longer to catch fire and turn to coal however, provide a long lasting coal.
A soft wood will catch fire fast, get hot fast however, coals will not last as long as hard wood.
Also be aware that most hard woods have a stronger smoke profile and could potentially lead to bitterness.
How much smoke & for how long?: We believe that the answer to this is based solely upon what you have a taste for and what you are smokin', also what type of wood you are using. Do you have a taste for heavy smoke flavor or not? You can use different woods to achieve a heavy or mild smoke profile.
Some meats can be smoked for their entire cook time and others maybe half the cook time and then wrapped. There are plenty of discussions to be had over how much smoke different meats will absorb, should it be wrapped during a portion of the cook, heavy bark on the meat or no.
EXPERIMENT!!: The combinations of woods, meats, rubs, injections, sauces and methods are endless! Keep at it and eventually you will become the go-to pit master among your friends...... or at least find a flavor profile you and your family like.
Gas Grill? : A disposable aluminum cooking tray with a few hot pieces of charcoal along with a few chunks of SmokinWood set inside the gas grill will add that authentic BBQ smoke flavor that often times the gas grill lacks. Simply light a few briquettes or lump coal over your gas flame and drop in a tray with a few wood chunks.
The disposable trays come in various sizes, we would recommend an aluminum meat loaf tray, but be creative and see if you have any type of tray laying around the house that can be used.
Notes and Advice from Experience
Apple
Apple has a light, mild sweet aroma. Recommended for use on whole hogs, ribs, butts, shoulders, seafood and chicken.
Cherry
Strong for a fruit wood, sweet and very fragrant smoke. Incredible smoke and flavor. Recommended for use on turkey, ham, pork shoulders and pork butts. Excellent when combined with white oak, pecan, or hickory.
Grape
Tart, rich and fruity. If you like wine barrel chunks, you will like grape wood. Recommended for use on poultry, pork, and sea food.
Pear
Light-sweet smoke, very similar to apple. Recommended for use on ribs, butts, shoulders, chicken and seafood.
Persimmon
Sweet and tart profile. Recommended for use on brisket, butts, shoulders and ribs.
Hickory
The age old classic robust smoke and flavor. Recommended for use on whole hogs, pork shoulders, pork butts, briskets, turkey, steaks, lamb, burgers, hot dogs, sausage, and in moderation chicken.
Black Walnut
Medium, dark roast, not too strong yet not light in smoke and flavor. Recommended for use on any cut of beef, my personal favorite! You can really "wow" friends and family with walnut grilled burgers and steak.
Pecan
Milder than the oaks and hickory, earthy yet sweet smoke profile, somewhat nutty. Recommended for use on whole hogs, pork shoulders, pork butts, briskets, turkey, steaks, lamb, burgers, hot dogs, sausage, chicken.
Maple
Very mild, subtly sweet. Maple goes especially well with pork and poultry. Excellent for beginners, hard to ruin anything by over smoking.
Mulberry
Sweet and light in smoke and flavor. Recommended for use on poultry, pork, and seafood.
White Oak
Earthy, woodsy smoke and somewhat sweet flavor. Very popular among brisket smokers. Popular for use in combination with other woods such as Apple, Cherry and Black Walnut. Whiskey and wine barrels are made of White Oak.
Red Oak
Goes with just about any BBQ meat. Rather robust yet an all around base smoke profile. Excellent for grilling over red oak coals or feeding large smokers for sustained periods.
Honey Locust
Mild and subtly floral profile. Some say a lighter version of cherry, others say something like honey suckle, rather unique.
Wheelbarrow
6 cu ft Split logs $25
Chunks
1 cu ft Bag, Baseball size
-Nut and Fruit Woods $20
Quantities & Prices
Just in:
PEAR
WHITE OAK
RED OAK
MULBERRY
Wood Descriptions and Recommendations
East Coast SmokinWood
Norfolk Virginia
Shipping
-Bags of Chunks $20ea,
2 bags per box
-Split Logs $40
-Weights avg 50-60lbs
-Cost of wood+shipping
-Call for shipping quote.
Drums
55 gal./8 cu ft, Baseball size
-Nut and Fruit Woods $100
-Apple, Peach, Grape N/A
-$10 deposit for drum
Weight of wood varies by wood type.
APPLE
OUT OF STOCK
GRAPE
OUT OF STOCK
CHERRY
Bag Only
PEAR
Bag/Wheelbarrow/Drum
MULBERRY
Bag/Wheelbarrow/Drum
PERSIMMON
OUT OF STOCK
MAPLE
Bag/Wheelbarrow/Drum
HICKORY
OUT OF STOCK
WALNUT
OUT OF STOCK
PLUM
Bag Only
PECAN
Bag/Wheelbarrow/Drum
WHITE OAK
Bag/Wheelbarrow/Drum & 1/4 Cords
RED OAK
Bag/Wheelbarrow/Drum & 1/4 Cord
HONEY LOCUST
OUT OF STOCK