Why wood quality matters; a great article by Scott Thomas October 14 2015
I've been trying to write a good article on wood for smoking and the important details thereof, plus a wood smoke pairing guide for a long time. Before I could manage to finish my own, the folks over at Fix.com contacted us about a similar article they had recently published by Scott Thomas (the gentleman behind grillinfools.com), called "Up in Smoke: All About Smoke Woods for Grilling". They also offered us use of the infographics on our own site to assist interested folks when they are selecting woods for purchase based on intended fare.
Like most of Scott's stuff, it's a great article and helps illustrate why you want the best wood possible when you are preparing food in the presence of wood smoke. We know that it doesn't take much foreign debris to change the flavor of wood smoke, it's literally in the Parts Per Million (PPM) which is an extremely fine measurement by it's very definition. Poor quality wood, wood exposed to various chemicals for preservation or colorizing, hydrocarbon contamination, and poor storage can all contribute to poor quality wood smoke that translates to poor or unhealthy food attributes when you BBQ or smoke.
These are the reasons we work so hard to bring you the highest quality product. We know the history of the wood we produce, we work closely with the growers to ensure the highest possible quality from the time it comes off the tree to the time it lands on your doorstep. We naturally season our wood and then wash it before we store it in a controlled environment where it awaits your order to be cut. When we produce wood chips, we use the same hand selected wood we bring you in our chunk products, no compromise on the quality of the wood is made whatsoever. We don't add "junk" wood or pallets to our production line, so you can be assured you are getting what you paid for when you order wood chips from us.
I'm hoping to add the infographics to our site next week in a more useful location, but here is the main one from the article for reference below. Go check out Scott's article, it's spot on!