There are few things I enjoy more than running a chainsaw. I use a Stihl MS-261c to do all my cutting with. The vast majority of Spicer's Smoking wood is harvested from our farm in Southern Indiana. We have an abundance of Hickory, Oak and Maple woods. We also have a small amount of specialty woods like Cherry, Beech, and Persimmon which we will offer as limited runs in the future! The wood is cut down to 6-8 inches to ensure that it can be used in all different kinds of cookers such as:
Wood Fired Ovens
Step Two: Splitting and Debarking
I love splitting wood by hand using my Fiskars X27. First, I split all of the bark of each log. This makes sure you get only high quality wood to cook with, and no bark, debris, or pests. This process is time consuming and adds another step, but ensures that your box is full of only the best wood, and not filler than you cant use. After de-barking, I split the wood down to the ideal size to be used in all sorts of smokers and barbecues.
Step Three: Naturally Curing
After Steps 1 and 2 are complete, all wood is placed into IBC totes to dry. These totes ensure that the wood is kept off the ground, and that they have proper airflow to dry naturally. Naturally curing our wood ensures that all of the woods natural flavors are retained once the wood is dry enough to burn. All wood is tested with a moisture meter until it is about 23% moisture or lower. When wood has too much moisture it will put off too much carbon and can impose a "sooty" flavor on your food. I do not recommend soaking wood before cooking with it. This step of the process ensures you get clean, dry wood, which is essential for getting clean smoke and great meals!
Step Four: Pick and Pack
The final step in the production process is picking and packing. Since I do all of this myself, I can take the time to make sure each box is as full as possible. If you've ever purchased wood chunks from a big box store you've noticed that they are loosely dumped into a bag. While those bags may have the same amount of volume as our boxes, they have significantly more empty space than our boxes. During this process each piece is hand picked and inspected for quality. My goal in the final step of the process is to ensure that you get the best value possible for your hard earned dollars.
Made by Pitmasters, For Pitmasters
As an aspiring Pitmaster myself, I understand what you need from your wood in order to make great food. I understand what frustrations came come from fire management when using sup-bar wood. By using and testing our products on a weekly basis we are able to to ensure quality standards are always met. We go above and beyond to ensure this is the cleanest, best burning wood on the market! We post our cooks on social media weekly so check us out on Facebook and Instagram!