Smokey Olive Wood Canada

Hey Saskatoon! Check it out! Smokey Olive Wood Canada products are now available at FreshCo on Preston Ave S. Get your almond, olive, lemon, orange and Holm oak wood chips or dust in time to smoke your favourite Christmas meats and treats! #smokeyolivewoodcanada

No matter what you’re smoking this weekend, Smokey Olive Wood Canada has a wood chip to amp up the flavour! Almond tree wood - Pork, beef, lamb, venison Holm oak tree wood - Pork, poultry, beef, lamb, venison Lemon tree wood - Poultry, fish, pork, fruits & veggies Olive tree wood - Pork, fish, lamb, poultry, fruits & veggies... Orange tree wood - Fish, poultry, pork, fruits, veggies & cold smoking cheeses #bbq #grilling #smokedmeat #smoker #meat #woodchips

More than ever it’s important to support your local businesses. When you’re prepping for your weekend smoke, visit your local butcher, grocery or bbq place. And, don’t forget to ask for Smokey Olive Wood Canada products! #bbq #bbqlife #grilling #smokedmeat #smoker #meat https://smokeyolivewoodcanada.com/

Step up your smoking game! Enhance your food with a sweet and tangy flavour of almond wood smoke. With hunting season upon us, our Almond tree wood is a perfect option for smoked game meats; enhances the meat with a mild, sweetish, nutty flavour https://smokeyolivewoodcanada.com #grill #smokers #bbqmeat #bbqlife #smokinmeat #hunters #yxe

Fall is on the way an ideal time to get your smoker going! Smoked brisket involves a bit of planning and takes some time, but the outcome is juicy meaty goodness that absolutely explodes with flavour. Here’s a recipe for brisket smoked with Holm oak chips from Smokey Olive Wood Canada. 1. Season your brisket. Season with only coarse salt and coarse black pepper and a bit of garlic powder. 2. Get Smoking! Our customers recommend using Holm oak wood chips for an intense smoke...y flavour alternative to hickory or mesquite. 3. Wrap the brisket. Use foil or butcher paper. The brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 225 degrees F until the internal temperature of your brisket reaches 202 degrees F at the thickest part (make sure your thermometer is in the meat, not fat). 4. Rest your smoked brisket. DO. NOT. SKIP. THIS. STEP! Resting your brisket allows those hot and bubbly juices to settle down a little and redistribute to the meat. It also brings your brisket down to perfect slicing and serving temperature. 5. Slice your brisket. 6. Serve your gorgeously smoked brisket. Wow your guests! 7. Don’t forget to take a pic and let us know how it turned out! Tips for the best brisket: Plan about 8 hours at 225 degrees F for a 12-13 pound brisket to reach 165 degrees F. The meat will enter a phase in between 145 degrees F and 165 degrees F where the liquid evaporating from the surface of the brisket will cool it while your grill is trying to cook it. This is called the stall, and the timeframe is different during this phase for every brisket. This is where a good internal thermometer is really handy. The second phase (once it’s wrapped in butcher paper) can take anywhere from 5-8 hours. Brisket takes time but is so worth it! #grill #smokers #bbqmeat #bbqlife #smokinmeat #butcher See more