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GRILLS & FIREWOOD


Home: Grills/BBQ’s: Cooking Wood: Gas Log Sets


Cooking Wood
Logs
Cooking Wood - LogsAll logs are cut 16-18” in length and 2-4” in diameter. Sold in 2 cu ft bags.

Oak Logs: One of the most versatile cooking woods, great with pork and beef. Distinct strong smoke flavor and aroma that doesn’t overpower your meat.

Mesquite Logs: Strongest flavor with a woodsy aroma, best to be used with other cooking wood, otherwise it’s great with brisket and other meats that can tolerate the heavy aroma.

Pecan Logs: Medium smokiness with a fruity and sweet flavor that is best for more delicate meats, such as fish and chicken. Larger pieces of meat are also great to use with this wood due to its long burn time.

Hickory Logs: Heavier than Oak with a sweet to strong flavor that pairs nicely with ribs and pork shoulder.

Traeger Pellets
Traeger PelletsThese clean-burning, environmentally-safe wood pellets generate about 8500 BTU's per lb. with very little ash. Traeger selects only the finest hardwoods from across the country to go into the pellets. Available in 20 lb bags.

Alder: These pellets are the most versatile because of their mild flavor and aroma. Alder wood gives off a great amount of smoke without overwhelming even the most delicate flavors like chicken, fish, or baked goods.

Apple: Most often used with poultry and pork, apple wood pellets offer a lightly fruity smoke that helps enhance mild flavored meats.

Cherry: One of the more flavorful pellets, cherry wood lends itself to application where you want to add a hearty smoke flavor, complementing beef, pork or chicken.

Hickory: Probably the most widely used pellets in barbecue, hickory pellets release a strong flavor and complement most meats. Some people find hickory can be a little strong and like to mix it with a more mild pellet like oak or apple. Goes well with beef, pork, chicken, and turkey.

Maple: Mild, with a hint of sweetness, maple pellets are great on pork and beef, and especially turkey.

Mesquite: A favorite of Texas BBQ, Mesquite pellets infuse your meat with hearty smoke flavor. That super smoky flavor is great for recipes that are begging for a little something extra on beef, chicken, or fish.

Oak: Oak is a great middle ground as far as smoke intensity goes. A little stronger than cherry or apple, and a little lighter than hickory, Oak is great to use with fish and veggies, and even beef.

Pecan: Deliciously nutty and even a little spicy, Pecan pellets are great with beef, pork, or poultry. They add a great depth to baked goods as well.

Lump Charcoal
Lump CharcoalBig Green Egg charcoal contains only 100% organic American oak and hickory “ultra premium” hardwood. It’s easy to light and is usually ready to cook in about 10 minutes. Plus, it burns hotter and more efficiently, with more BTUs, than charcoal briquettes.