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About Our Process
YOUR CHOICE. YOUR OCCASION.
Works for all occasions, no matter what you are cooking or what grill or smoker you use. This is the wood we use to make our whiskey, not just oak from a barrel but finishing woods like black cherry, sugar maple, and hickory.
Black Cherry
$11.95
Sweet and very fruity. Black Cherry tends to leave a mild smoke flavor making it an excellent choice with beef, chicken, fish, pork and lamb.
Hickory
$11.95
Hickory is the most popular smoke wood used in barbecue. It packs a strong punch that goes well with large cuts of Beef and Pork (especially ribs).
Sugar Maple
$11.95
Maple has a mellow, sweet aroma and imparts a mild smoke flavor. The wood is dense in weight and has a light color. We recommend it for poultry and vegetables.
American Oak
$11.95
This is a classic smoke wood. Pairs will with just about any meat, fish or fowl, imparting a medium smoky flavor that is stronger than our black cherry, but lighter than hickory. Mixing oak with any of the other woods will produce a variety of delicious finishes. Because it has a dense, tight grain, this is an excellent choice for larger cuts of meat which require longer smoking times.
Black Cherry
$11.95
Sweet and very fruity. Black Cherry tends to leave a mild smoke flavor making it an excellent choice with beef, chicken, fish, pork and lamb.
Hickory
$11.95
Hickory is the most popular smoke wood used in barbecue. It packs a strong punch that goes well with large cuts of Beef and Pork (especially ribs).
Sugar Maple
$11.95
Maple has a mellow, sweet aroma and imparts a mild smoke flavor. The wood is dense in weight and has a light color. We recommend it for poultry and vegetables.
American Oak
$11.95
This is a classic smoke wood. Pairs will with just about any meat, fish or fowl, imparting a medium smoky flavor that is stronger than our black cherry, but lighter than hickory. Mixing oak with any of the other woods will produce a variety of delicious finishes. Because it has a dense, tight grain, this is an excellent choice for larger cuts of meat which require longer smoking times.
Better smoke
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