Flame Grilling Products's How To's

MAKE MORE PROFIT WHILE BUILDING YOUR OWN BRAND!

​Purchasing our bulk boxes of grilling woods and planks and packaging it in a more convenient 220 cu in zip lock back with your unique label is a lot easier than you think.  We want you to buy our wood so we are going to make the process as simple as possible with special pricing and great customer service.This is how it is done:  First of all we want to show you your increased profits for just a little work on your part. (The examples are estimated based upon the average wholesale pricing for our DIY retailers.)1) Wood chip cost: $2.92 per 220 cu in bag before label, bag, and shipping. 2) Bag cost: $.103) Label cost: $.154) Total cost before freight:  $3.175) Average retail: $7.99  (60% Profit Margin)Now comes the fun part to get you going:  1) Free label Design by us.  Just send us your logo and we will do the rest. (See a sample)2) Contacts from our best wholesalers for Bags and Labels (We supply all of the specs that you will need.3) All you need to do is to contact Dorie at...

Where to buy bulk wood ??

​Flame Grilling Products out of Maine is the largest drop-ship vendor of Bulk and Mini-Bulk wood chips, chunks, and grilling planks in the US.  Their prices are very reasonable and includes free shipping anywhere in the lower 48 states.They offer eleven different varieties of wood including apple, cherry, oak, pecan, beechnut, cedar, alder, hickory, mesquite, peach, and sugar maple.Their mini-bulk box of chips or chunks is 12x8x8 and weighs approximately 12 lbs for chips and 15 lbs for chunks.  It sells for $29.99 and shipping is free!Their Bulk box of chips or chunks is 14x14x14 and weighs approximately 32 lbs for chips and 45 lbs for chunks.  It sells for $69.99 and shipping is free!They offer a bulk box of gourmet oval grilling planks in cedar and sugar maple.  You have a choice of 3x5, 4x6, 5x7, and 6x12.  All shipped in a bulk box for $69.99 with free shipping.Flame Grilling Products is a three generation family business operating out of their expanded farmstead in Brooks,...

Why do you soak wood chips for smoking?

The only reason for soaking wood chips for smoking is to add another flavor besides the smoke.​ You  can soak your wood chips in virtually any liquid to impart a unique flavor with the exception of water.  Water simply delays the burning of the wood chips which is the smoke flavor that you are looking for without adding any additional flavor to your entree.By adding, whiskey, brandy, beer, wine, or juice the initial drying out process will infuse your entree with the liquid taste that you use.  Once the liquid has evaporated, then your wood chips will char and burn to give it that extra smoke flavor.  The liquid that you choose should pair well with your entree just as if you were drinking it.  For example, chardonnay is great for smoking fish.  Beer for sausage or brat.  Whiskey for beef.  Brandy for deserts or cheese.  And apple juice for pork.Also, the denser the wood chips that you choose will give off a longer and stronger smoke.   It seems to be common...

Should I soak wood for smoking?

  You  can soak your wood chips in virtually any liquid to impart a unique flavor with the exception of water.  Water simply delays the burning of the wood chips which is the smoke flavor that you are looking for without adding any additional flavor to your entree.By adding, whiskey, brandy, beer, wine, or juice the initial drying out process will infuse your entree with the liquid taste that you use.  Once the liquid has evaporated, then your wood chips will char and burn to give it that extra smoke flavor.  The liquid that you choose should pair well with your entree just as if you were drinking it.  For example, chardonnay is great for smoking fish.  Beer for sausage or brat.  Whiskey for beef.  Brandy for deserts or cheese.  And apple juice for pork.Also, the denser the wood chips that you choose will give off a longer and stronger smoke.   It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm...

Can you soak wood chips in apple cider vinegar?

​Yes.  You  can soak your wood chips in virtually any liquid to impart a unique flavor with the exception of water.  Water simply delays the burning of the wood chips which is the smoke flavor that you are looking for without adding any additional flavor to your entree.By adding, whiskey, brandy, beer, wine, or juice the initial drying out process will infuse your entree with the liquid taste that you use.  Once the liquid has evaporated, then your wood chips will char and burn to give it that extra smoke flavor.  The liquid that you choose should pair well with your entree just as if you were drinking it.  For example, chardonnay is great for smoking fish.  Beer for sausage or brat.  Whiskey for beef.  Brandy for deserts or cheese.  And apple juice for pork.Also, the denser the wood chips that you choose will give off a longer and stronger smoke.   It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round...

What do you soak wood chips in?

You  can soak your wood chips in virtually any liquid to impart a unique flavor with the exception of water.  Water simply delays the burning of the wood chips which is the smoke flavor that you are looking for without adding any flavor to your entree.By adding, whiskey, brandy, beer, wine, or juice the initial drying out process will infuse your entree with the liquid taste that you use.  Once the liquid has evaporated, then your wood chips will char and burn to give it that extra smoke flavor.  The liquid that you choose should pair well with your entree just as if you were drinking it.  For example, chardonnay is great for smoking fish.  Beer for sausage or brat.  Whiskey for beef.  Brandy for deserts or cheese.  And apple juice for pork.Also, the denser the wood chips that you choose will give off a longer and stronger smoke.   It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick...

Can you soak wood chips in whiskey?

​Yes.  You  can soak your wood chips in virtually any liquid to impart a unique flavor with the exception of water.  Water simply delays the burning of the wood chips which is the smoke flavor that you are looking for without adding any flavor to your entree.By adding, whiskey, brandy, beer, wine, or juice the initial drying out process will infuse your entree with the liquid taste that you use.  Once the liquid has evaporated, then your wood chips will char and burn to give it that extra smoke flavor.  The liquid that you choose should pair well with your entree just as if you were drinking it.  For example, chardonnay is great for smoking fish.  Beer for sausage or brat.  Whiskey for beef.  Brandy for deserts or cheese.  And apple juice for pork.Also, the denser the wood chips that you choose will give off a longer and stronger smoke.   It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick...

How often do you add wood chips in an electric smoker?

​The frequency of adding wood chips to your smoke depends a lot on the species of wood that you are using.  The more dense the wood, the longer and stronger that it will smoke.  The reason that hickory, mesquite, and beechnut are so popular is because they are much more dense that say, cedar, maple, or peach.It is difficult to tell when wood chips stop smoking because the best and most flavorable smoke is almost invisible.  When you see white or grey smoke, that is simply the wood expelling water which has no flavor.  Wood must burn to smoke.Therefore, I always use the eyeball test.  Your wood chips will go through phases:  Pale color for fresh chips, light to dark brown for the first burn, and black for a used up wood chip.  Add more chips between the dark brown and black stage.Also, it seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight...

How much wood do you need to smoke?

The keyword to this question is "smoke".   The wood chips or chunks that you use is the least expensive part of the smoking or grilling process so be generous to your entree.  Professional grillers keep a keen eye on the amount of smoke they are generating.  It is not unusual for them to add chips and/or chunks every hour or so to keep their smoke "live".  The best grilling smoke is almost invisible.  When you see white or grey smoke it simply means that it is eliminating water from the wood which has no flavor.  Only when the wood is completely dry and burns will go get the real wood smoke flavor.Also, the more dense the wood that you are using will give you a longer and stronger smoke.   It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%)...

Is beech wood good for cooking?

​Beech wood or beechnut is the nuttiest of all the nut woods when it comes to smoking or grilling beef, pork, or cheese.  The beechnut wood is more dense that its more well known counterparts like hickory, oak, and pecan.  The more dense the wood, the longer and stronger the smoke flavor.  It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more flavor!  All of the wood from Flame Grilling Products is native to Maine or New England.  Even our Sweet Peach!Flame Grilling Products is a three generation family business operating out of the expanded family farmstead in Brooks,...

What is beech wood good for?

​Beech wood or beechnut is the nuttiest of all the nut woods that are used for smoking or grilling.  The beechnut smoke has a distinct nut smell that pairs very well with beef, pork, and cheese.  Beechnut is one of the most dense of all hardwoods which means it will smoke longer with a more intense smell that even hickory, oak, or pecan.  It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more flavor!  All of the wood from Flame Grilling Products is native to Maine or New England. Flame Grilling Products is a three generation family business operating out of the expanded family farmstead in...

Can you mix woods when smoking?

​Wood chips or chunks used for smoking usually fall into three categories.  The nut woods such as hickory, oak, pecan, and beechnut.  The fruit woods like cherry, apple, and peach.  And then the specialty woods such as mesquite, maple, and cedar.Smoking is not an exact science which allows for a great deal of creativity in the smoking process.  We have many chef customers that send us their own proprietary blends of wood that they prefer.  You can combine any number of  species of wood chips to make a custom smoke flavor that is uniquely yours.As an added tip for more flavor-able smoke, all wood of the same species are not the same.  It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all...

Can you soak wood chips too long?

​No.  Wood will only absorb so much moisture before it is saturated.  But, the real question is, "Why do you want to soak your wood chips at all?"  It is the smoke of the wood not the steam that flavors your entree.  When you first begin smoking or grilling using wet wood chips, the first ten minutes is just faux smoke (steam).  It is only when the wood chips dry out do they actually char and burn giving off the real smoke flavor that you are looking for.  If you want a longer smoke, add more chips or find a cold climate substitute for the species of wood that you are using. It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all of this is simple:  The greater the density of wood, the...

Can you soak wood chips in beer?

​Normally, I do not recommend soaking wood chips because until the chips dry out all you will get is unflavored steam from the water.  The smoke from the wood chips is what flavors your entree.However, if you want to impart a flavor from the steam, such as beer, wine, juice, or whiskey then by all means soak your wood chips before grilling or smoking.  The other consideration is the type of wood chips that you use.  It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more flavor!  All of the wood from Flame Grilling Products is native to Maine or New England.  Flame Grilling Products is a...

Flame Grilling Products Gearing Up to Expand the Wholesale Drop-ship Sector in 2020

​Brooks, Maine December 23, 2019Kenneth Theobald, President of Flame Grilling Products, Inc has announced plans to target the wholesale drop-ship sector in 2020.  Mr. Theobald says, "our drop-ship business has always been an important part of our core business. Over the past two years that sector has significantly out performed our retail business.  Our drop-ship customers seem to like our no minimum and free shipping offerings on all of our grilling wood chips, chunks, and oval grilling planks."According to Dorie Clark, daughter, sales guru, and General Manager, "We are currently one of the largest drop-ship vendors through the major wholesalers in the United States."  But, she adds, "we definitely want to reach out to smaller distributors, small and large restaurant chains, and distributors to the restaurant supply houses.  The days of wholesalers committing to fifty slots for our inventory are over."Flame Grilling Products offers ten different varieties of chips, chunks, and...

Do you keep adding wood chips when smoking?

​When you smoke, you want smoke, right?  However, many smokers mistake steam for wood smoke.  A clear, almost indistinguishable, smoke is the best smoke.  Many professional grillers will not put the meat into the smoker until the smoke clears.  After that you can add a few chips each time that you baste to keep your smoke fresh.  The more dense your smoking wood, the better and longer your smoke, and the more smoke flavor you will get.  Not all wood of the same species are the same.  It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more flavor!  All of the wood from Flame Grilling Products...

Can you smoke meat with beech wood?

​Beechwood or Beechnut actually has the nuttiest smoke of all the nut woods.  If you are used to using hickory or pecan, beechnut is a must try!  It is the most dense of all the nut woods.  So, the more dense the wood, the more and longer smoke, the more the flavor.  Beechnut is ideal for beef, pork, and poultry. It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more flavor!  All of the wood from Flame Grilling Products is native to Maine or New England.  Even our Sweet Peach!Flame Grilling Products is a three generation family business operating out of the expanded family farmstead in...

What kind of wood should I use to smoke salmon?

​The overwhelming favorite for smoking, grilling, or planking salmon is the white cedar from Maine.  Cedar has the strongest of all smoke flavors which is ideal for flavoring fish that are high in natural oils.  Native Americans long ago learned the technique of pegging a salmon fillet on a cedar slab before an open fire.   Wild apple is also a great choice as well.  Apple lends a nice fruity smoke to a slow smoked fillet.However, having said that, all cedar is not the same as is not all apple is the same, etc.  It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more flavor!  All of the wood...

Should I soak my wood chips?

​This is an age old question but common sense should provide a simple answer.  Water does not flavor your entree.  Smoke flavors it.  Therefore, you want your wood chips to burn not steam!  Many say that water will prolong the life of the wood chips.  So what?  If you need longer smoking or grilling time, add more chips.  Or place wood chunks around the perimeter of your cooking surface.  Remember, the more the smoke, the more the flavor!That is why I always recommend wood from the north.    It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more flavor!  All of the wood from Flame Grilling...

What is the best wood for smoking ribs?

​It all depends on whether or not you want to be a traditionalist or an outlier.  A traditionalist would choose hickory, pecan, or mesquite.  An outlier would demand beechnut.  Beechnut is the most dense and therefore has the more intense nut smoke of any of the nut woods.However, having said that, all hickory is not the same as is not all cherry is the same, etc.  It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more flavor!  All of the wood from Flame Grilling Products is native to Maine or New England.  Flame Grilling Products is a three generation family business operating out of their...

What wood is best for smoking cheese?

​If you want your cheese to have a slightly nutty smoked flavor than Beechnut is your choice.  Beechnut has the nuttiest of all smoke.  I would recommend Maine Oak as a second choice as it adds a buttery as well as a nut smoke flavor.Peach or wild apple will give your cheese a somewhat fruity smoke flavor.  Peach is my favorite but it is a little stronger than the apple smoke.  Either one will make your cheese stand out among all of the rest.However, having said that, all hickory is not the same as is not all cherry is the same, etc.  It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more...

What is the Best Wood for Smoking Meat?

​Generally speaking, smokers of beef gravitate to the nut (Hickory, Beechnut, and Pecan) or fruit woods (Apple, Cherry, and Peach) with the exception of Mesquite.  Poultry or pork smoking is best with the fruit woods.However, having said that, all hickory is not the same as is not all cherry is the same, etc.  It seems to be common knowledge that wood from the colder climates have more density than those grown in year-round warm weather.A quick study of wood moisture contents and weight https://www.engineeringtoolbox.com/weigt-wood-d_821.htmlshows that northern woods have a higher density (4%-28%) than their southern counterparts.The bottom line to all of this is simple:  The greater the density of wood, the more smoke, and the more smoke the more flavor!  All of the wood from Flame Grilling Products is native to Maine or New England.  Even our Sweet Peach!Flame Grilling Products is a three generation family business operating out of the expanded family farmstead in Brooks,...

Open House at Back Yard Living in Abington, Ma.

First of all, I would like to thank Peter, Paul, and Patty at Back Yard Living for inviting us to participate in their gala Open House event.  A great time was had by all!Back Yard Living's layout of fully functional back yard options is nothing short of spectacular.  They have taken the brochure concept to an actual COME SEE IT, FEEL IT, WALK AROUND IN IT, SIT AND CHAT IN IT, and REALLY LIVE IN IT.  From fireplaces, to grills, to ovens, to unique paving stones, you can experience first hand what your new out door living space will be like.The open house was a four hour event packed with give-a ways and SPECTACULAR grilled, smoked, and baked food for everyone.  Peter, the Master Griller, had ribs,  java rubbed pork loin, and other original offerings all of the time.Rosa had her wood fired pizza oven going full tilt baking pineapple, pepperoni, and even strawberry, feta cheese, and arugula pizzas for everyone to sample.Bob had his propane with wood chips grill offering...

Read our Mail from Farmers Restaurant Group

Reserve a Table BACK TO BLOG The Family Secret to Our Glazed Cedar Plank Salmon January 11, 2018 Glazed Cedar Plank Salmon has become one of the most popular menu items across all of our restaurants. No doubt, the recipe is a winner. But what lies beneath the salmon is critical to the rustic, smoky taste that pairs so well with the sweetness of the apricot glaze. Our salmon is cooked atop cedar planks we source from Flame Grilling Products, a family-run company in Maine. What was once a business run out of their family farmstead has become a 30,000 square foot production and distribution facility in Waldoboro, ME, with a satellite center in Glennville, GA. They now have the largest selection of grilling and smoking woods and plank varieties in the world. Still, they operate with the same heart and...

Grilling Oval Planks in the Oven(3): Alder and Seafood

The Alder sap when released from the grilling plank has just a hint of mint which goes so well with almost any white fish.  As well, the little bit of smoke from the alder bark is very mild, but adds a subtle flavor to the fish.Haddock is a popular fish here in Maine, but catfish, grouper, and drum work equally as well with our Golden Alder oval planks.  I have even done a seafood medley with shrimp, scallops, and haddock nuggets on alder with great results.Dark fish meat, such as tuna, sword fish, or mackerel is better broiled on hickory, black cherry, or pecan.First, you must soak your grilling plank in water for at least two hours to reconstitute the plank to a near natural state.  Rub the grilling side of your plank with olive oil to prevent sticking.  Place your fish skin side down on the plank.  Put the plank(s) on a cookie sheet.Create a dry rub of salt, pepper, and garlic granules.  One part each.  Rub the fish.  Then sprinkle a little dill and rosemary with paprika for...

Grilling planks in the oven (2): Steak on Cherry Ovals

Oval cut planks releases the natural sap flavor throughout the entree'.  In the case of Black Cherry with its slightly almond taste, it is ideal for broiling steak.Most people shy away from using grilling planks as a platform for cooking and serving because of inexperience.  In reality, a broiled entree' cooked and served on an individual plank is one of the easiest and most impressive dinner offerings.For example, simply soak your black cherry oval planks in water for about two hours to reconstitute them to a near natural state.  If you really want to get creative, soak them in water and Merlot.  But , that is another story.While the planks are soaking, bring your favorite cut of beef to room temperature.  Create a mixture of one third each of sea salt, restaurant ground pepper, and garlic granules.  Or, just pick up a jar of Montreal Steak Seasoning!Rub seasoning on both sides of the steak and let stand.  Rub olive oil on the planks to prevent sticking.  Place the planks in a...

Grilling planks in the oven

When I first told my wife that I was grilling inside tonight, her first reaction was, "not in my kitchen, you're not!"  I am sure that she envisioned her kitchen filled with smoke and even possibly her nice stove engulfed with flames!  "Not to worry," I said.  "When have I heard that before?" was her reply.  We will not go there now.Anyway, I convinced her that grilling on wood planks in her oven was no more of an event that cooking anything else.  I decided that cooking chicken breasts on a maple oval plank was a good way to start.  I first soaked the individual planks for about two hours in water to reconstitute them to their near natural state.  Unlike grilling that flavors with smoke, grilling planks in the oven actually flavors with the moist sap with a hint of smoke.Next, I rubbed the planks with a little olive oil to prevent sticking.  The chicken breasts where rubbed with a combination of salt, pepper, and garlic.  I placed the breasts bone side up on the planks and on a...

To soak or not to soak? That is the question?

I have been an avid griller and smoker for over twelve years now.  In fact, when we started the grilling woods business here in Maine, I felt that it might be prudent if I actually learned how to use the product that we were selling!  I have been a student ever since.While I am still learning and trying new recipes and techniques every day, sometimes it is necessary to go back to the basics to question some of the things that I have taken for granted.  I use all of our twelve varieties of grilling wood chips depending upon the smoke flavor that I want for a particular entree.  I have smoker boxes for my propane grill.  I use chips in my electric smoker and I throw on chips in my charcoal grill for flavor.However, I have wrestled with the question as to whether or not it is best to soak the chips before use or not?  The common advice is to always soak your chips at least two hours before using.  I agree that this will reconstitute the wood to a near natural state as that is my...

Why oval grilling planks?

First of all, we manufacture both traditional rectangle grilling planks and our unique oval planks.  Even though the oval planks are more expensive to produce, they have found favor in the market place for two reasons.  First and foremost is the flavor difference.  Soaking a dry plank in water for about two hours reconstitutes its natural sap flavor.  Wood is a mass of tubes running from the roots to the leaves.  When we cut our trees on a diagonal to get the oval shape, we allow the sap tubes freedom to be release their flavor across the entire plank.Rectangle planks, while still flavorful, are cut along the grain of the wood which seals off the sap tubes.  This only allows the sap flavor to be released on each end.The second reason for oval planks is the "WOW" factor.  Oval planks are unique to any menu and also compliment your dinnerware.  When was the last time that you served anything on a rectangle plate?Whenever you choose oval grilling planks, you can expect some high fives...

How to turn an ordinary propane grill into a professional smoker.

Our son, Skip, donated his electric smoker to us.  Why, we asked?  Because he did not need it any more.  He has an ordinary three burner propane grill.  He simply puts a smoker box or an aluminum plate with chips on each of his elements.  He sets his time for two hours per burner.  When smoking, he starts only burner one on low heat.  Then shuts off burner one and starts burner two.  You get the picture.  Perfectly smoked brisket, pork loin, or ribs on your propane grill!  And with a lot more room and ease of  handling your entree.  Enjoy!

Flame Grilling Products opens cedar grilling plank annex

  July 24, 2017         FOR  IMMEDIATE RELEASE:  FLAME GRILLING PRODUCTS OPENS NEW CEDAR GRILLING PLANK ANNEX   Kenneth Theobald, President of Flame Grilling Products announced today the opening of their new annex devoted exclusively to the manufacturing and shipping of white cedar rectangle grilling planks.  “In our current 30,000 sq ft production facility, we were constantly fighting for space to accommodate our growing rectangle cedar grilling plank business”, says Mr. Theobald.  The Theobald family recently reacquired the original farmstead that was the home of their first grilling woods business in Maine.  Dorie Clark, daughter and General Manager of FLAME, suggested that “we move the cedar plank production to Brooks, Maine.”  She also mentioned that, “not only is the facility ready for production and expansion, it is closer to the source of Maine White Cedar.”  Flame Grilling Products is one of the few manufacturer -direct suppliers of cedar grilling...

Grilling wood chunks in your charcoal grill

How to use grilling chunks on your charcoal grill:  First of all, grilling chunks are supposed to burn/smoke to flavor your entrée.  Therefore, forget about soaking them before using.  Normal grilling time is about 15-20 minutes.  If you soak your chunks, all you will get is steam when what you really want is SMOKE!  Keep a spray bottle of water handy to control flare ups or close off the air supply to briefly extinguish flames. Propane, electricity, charcoal are all heat sources.  Your grilling chunks provide the flavor.  In order to provide the smoke flavor of your favorite wood all you need to do is place four or five chunks around the perimeter of your GRILLING SURFACE.  DO NOT place them on your heat source.   Your propane or electric grill is not designed to use wood as a heat source.  When the grilling chunks begin to smoke, add your entrée, and close the lid to your grill.  The meat or fish will absorb the flavor of the wood smoke. If your heat source is charcoal,...

Grilling Chunks on your electric grill

How to use grilling chunks on your electric grill:  First of all, grilling chunks are supposed to burn/smoke to flavor your entrée.  Therefore, forget about soaking them before using.  Normal grilling time is about 15-20 minutes.  If you soak your chunks, all you will get is steam when what you really want is SMOKE!  Keep a spray bottle of water handy to control flare ups or close off the air supply to briefly extinguish flames. Propane, electricity, charcoal are all heat sources.  Your grilling chunks provide the flavor.  In order to provide the smoke flavor of your favorite wood all you need to do is place four or five chunks around the perimeter of your GRILLING SURFACE.  DO NOT place them on your heat source.   Your propane or electric grill is not designed to use wood as a heat source.  When the grilling chunks begin to smoke, add your entrée, and close the lid to your grill.  The meat or fish will absorb the flavor of the wood smoke. If your heat source is charcoal,...

Grilling chunks on your propane grill

How to use grilling chunks on your propane grill:  First of all, grilling chunks are supposed to burn/smoke to flavor your entrée.  Therefore, forget about soaking them before using.  Normal grilling time is about 15-20 minutes.  If you soak your chunks, all you will get is steam when what you really want is SMOKE!  Keep a spray bottle of water handy to control flare ups or close off the air supply to briefly extinguish flames. Propane, electricity, charcoal are all heat sources.  Your grilling chunks provide the flavor.  In order to provide the smoke flavor of your favorite wood all you need to do is place four or five chunks around the perimeter of your  GRILLING SURFACE.  DO NOT place them on your heat source.   Your propane or electric grill is not designed to use wood as a heat source.  When the grilling chunks begin to smoke, add your entrée, and close the lid to your grill.  The meat or fish will absorb the flavor of the wood smoke. If your heat source is charcoal,...

Grilling chips on your propane grill

​First of all, grilling chips are supposed to burn/smoke to flavor your entrée.  Therefore, forget about soaking them before using.  Normal grilling time is about 15-20 minutes.  If you soak your chips, all you get is steam when what you really want is SMOKE!  Keep a spray bottle of water handy to control flare ups or close off the air supply to briefly extinguish flames. Propane, electricity, charcoal are all heat sources.  Your grilling chips provide the flavor.  In order to provide the smoke flavor of your favorite wood, you will need a smoker box, a stainless steel bowl, or heavy duty aluminum pie plate.   Your propane or electric grill will have heat deflectors above your heat source.  Remove the middle deflector.  Place your container of chips directly on the heat source.  If your heat source is charcoal, simply toss your grilling chips onto the charcoal when you are ready to grill. As the chips begin to smoke and burn, simply place your entrée on your grill as usual....

Grilling chips on your electric grill

​First of all, grilling chips are supposed to burn/smoke to flavor your entrée.  Therefore, forget about soaking them before using.  Normal grilling time is about 15-20 minutes.  If you soak your chips, all you get is steam when what you really want is SMOKE!  Keep a spray bottle of water handy to control flare ups or close off the air supply to briefly extinguish flames. Propane, electricity, charcoal are all heat sources.  Your grilling chips provide the flavor.  In order to provide the smoke flavor of your favorite wood, you will need a smoker box, a stainless steel bowl, or heavy duty aluminum pie plate.   Your propane or electric grill will have heat deflectors above your heat source.  Remove the middle deflector.  Place your container of chips directly on the heat source.  If your heat source is charcoal, simply toss your grilling chips onto the charcoal when you are ready to grill. As the chips begin to smoke and burn, simply place your entrée on your grill as usual....

Grilling chips on your charcoal grill

First of all, grilling chips are supposed to burn/smoke to flavor your entrée.  Therefore, forget about soaking them before using.  Normal grilling time is about 15-20 minutes.  If you soak your chips, all you get is steam when what you really want is SMOKE!  Keep a spray bottle of water handy to control flare ups or close off the air supply to briefly extinguish flames. Propane, electricity, charcoal are all heat sources.  Your grilling chips provide the flavor.  In order to provide the smoke flavor of your favorite wood, you will need a smoker box, a stainless steel bowl, or heavy duty aluminum pie plate.   Your propane or electric grill will have heat deflectors above your heat source.  Remove the middle deflector. Place your container of chips directly on the heat source.  If your heat source is charcoal, simply toss your grilling chips onto the charcoal when you are ready to grill. As the chips begin to smoke and burn, simply place your entrée on your grill as usual.  Close...

Out The Door in Twenty Four

Out The Door in Twenty Four"Out The Door in Twenty Four" is the new motto for the production and shipping departments of Flame Grilling Products, Inc. according to President Ken Theobald. "We have always strived to continually improve our shipping times to accommodate our restaurant customers whose menu items and business are dependent upon quick turnaround times from their suppliers. At our New Year's staff meeting we decided that out of the gate in forty-eight was not good enough." Flame Grilling Products ships wood chips, chunks, cedar planks and proprietary oval grilling planks in ten varieties including white cedar, sugar maple, black cherry, apple, mountain olive, native mesquite, hickory, white oak, beechnut, and yellow alder. According to Mr. Theobald, "offering so many varieties in the many different configurations that our restaurants demand, is a real production and shipping challenge. However, we have developed a unique small batch production philosophy that allows us...

Flame Grilling Products Opens Facility In Maine

Flame Grilling Products, Inc Opens New Grilling Wood Manufacturing and Shipping Facility in Maine.Hope, Maine November 10, 2014 - Kenneth Theobald, President and founder of Flame Grilling Products announced today the “official” opening of their new manufacturing and distribution center in Hope, Maine. Mr. Theobald and his family who have been in the grilling wood business for over ten years in Maine, are credited with inventing the first ever oval grilling planks as well introducing the grilling market to the Northern White Cedar variety of rectangle grilling planks.According to Mr. Theobald, “the market demand for Maine grilling woods such as apple, sugar maple, black cherry, beechnut, white cedar, oak, mountain olive as well as our own native varieties of hickory and mesquite has grown to the point that a major supplier needed to be established.” All of Flame’s grilling woods are available in dust, chips, chunks, various sized oval planks, and traditional rectangles.The...

Flame Grilling Products partners with ChefEx

Flame Grilling Products Partners with ChefEx to Offer National Distribution of Griling WoodsHope, Maine March 10, 2014 - Kenneth Theobald, President and founder of Flame Grilling Products announced today that they have partnered with Sysco's ChefEx program to offer grilling woods toChefEx customers throughout the U.S.According to their website, ChefEx is Sysco’s exclusive direct delivery program which offers the highestquality artisan and gourmet products. These products are produced for Chefs and are shipped directlyfrom the manufacturer to customers-often made to order-for the utmost in quality and freshness.ChefEx products provide romance and uniqueness for chefs who want to “WOW” their customers.Flame Grilling Products manufactures ten different varieties of chips, chunks, grilling planks in either thetraditional rectangle or our unique ovals. “While cedar is our most popular wood for grilling planks,apple, sugar maple, beechnut, hickory, mountain mesquite, black...

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