At Kelly Craig we make the widest array of BBQ smoking products in the industry from cooking planks to cooking wraps to just about anything else we can think of...
Cooking on Wood Planks & Wraps...
The smoky flavor of the wood provides a delightful complement to most any meal. Here are some recipes to try in your kitchen indoors and out...
At Kelly Craig we have the unique ability to do just about anything when it comes to cooking planks. Our pizza plank takes grilled pizza to new heights. Our Beer Can Chicken plank is to die for. Any size, any shape any blend of woods...
The Bacon Bomb by Chef Leroy
Tips & Suggestions
Smoked Cedar Wraps
We suggest you either rub the inside of your wrap with olive oil or spray with a non-stick spray.
Make sure you overlap the wraps enough to completely enclose the food. You want the stoking to be contained. And at 400 degrees for about 15-18 minutes you can't go wrong.
Always use a meat thermometer. It is the safe way to be sure you don't over/under cook your food.
Try putting lemon or orange slices under fish or even chicken before wrapping. It adds to the flavor.
When cooking chicken, if you want some color, season your chicken and lightly sear either on the grill or in a pan for just a minute or so turning frequently. Then place in your wrap with the grain, wrap and tie.
When done, take from grill straight to the plate. Your guests will enjoy that. LEARN MORE HERE
Cooking Planks
We suggest you rub cooking side of plank with olive oil before soaking. Then place in hot water and place cup of water on the plank to keep it completely submerged. If you use our "kitchen size" plank, you can soak in a 9" x 12" or 13" baking dish and place in oven at 200 degrees for about 20-30 minutes. Otherwise soak for a full hour.
You can place orange or lemon slices under your food for additional flavor and/or a bed or your favorite dry herbs.
Initially place your plank over direct heat for about a minute to heat up and start smoldering then move to the indirect side to actually cook your food. And keep the lid closed as much as possible. LEARN MORE HERE
Seasonings We Enjoy...
Over the years we have received many tasty seasonings, dry rubs, and wet rubs from all over the country that have been sent to us to review. We are continually looking for seasonings to try with our wood cooking products understanding that in just about every region of the country BBQ takes on a different flavor and in some areas even differences in technique. In fact, that could also be said about regions of the world.
Here we want to introduce you to two of our favorites. The first is from Boise, ID by way of California.
Fat Daddy's Barbecue Sauce and Seasonings
Nick is an avid barbecuing fanatic that definitely has a knack for flavor. His Santa Maria Rub reminds me of my years as a teen in the southern San Joaquin Valley where tri-tips were like a weekend staple. Settled by the Vaqueros of Mexico, Santa Maria was and is known for this simple blend of flavors. Now add the subtle smoky flavor of cooking low and slow on a Family Griller and the result is truly something special.
Fat Daddy's Tex Mex seasoning with smoky chilies, cumin, roasted garlic with lemon, lime and herbs is perfect for fajitas (and even chili) and again enhanced when cook on a Kelly Craig plank.
There are 5 other rub combinations to choose from as well as a full line of sauces and we suggest you try them all. You can learn more by clicking here.
Seasonings We Enjoy (continued)
Dirty South BBQ Rubs
are Southern BBQ Spices (mild up to “Extremely Hot & Sweet”) with the typical sugar base of that region. Created by Mama herself with many different seasonings, each has its appeal. My preference is the mild since it seems to work nicely with just about anything and, although I like, on occasion, a little kick, I still want to taste my food. We use the mild on Pork, Chicken, Fish, Beef, and even mushrooms, zucchini, venison, and grilled onions. In most cases we either rub olive oil on the food or drip it on the vegetables while at the same time rubbing it on the cooking surface of the plank, then adding the seasoning to the food generously before placing food on the wood surface itself. This helps keep the seasoning on the food. Then since these spices have that sugar base, which is also in many BBQ sauces, you want to minimize the hardening of the juices as the food cooks.
The flavor you get coupled with the coloring is always pleasantly appreciated by all. This is a nice change that my family for one really enjoys.
We recommend immediately soaking and cleaning off your plank surface with warm water once the food is done to hopefully get multiple uses from your plank. Then place in freezer for use next time. You can learn more about Mama's rubs by clicking here.
Facts We Should Know
Not all woods are safe for cooking so check here
Cooking wraps if dry are extremely brittle. Handle carefully or they will crack.
Coastal Cedar is also used in closets and chests since it absorbs moisture, controls mold and can ward off moths in clothing.
Avoid conifer woods when you are cooking food. They give off a chemical taste.
The hamburger is the most popular meat to barbecue.
Defrosted meat cook much more evenly. Do not smoke meat that is frozen.
Turkey left out at room temperature for longer than 2 hours is unsafe.
If you want to chime in, click here and send us a note. We'd enjoy hearing from you.
Smoked Cedar Wraps come in apple, mesquite, hickory, pecan, peach...up to 25 different flavors...