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Im often told by new customers who had previous experience with hickory and found it to be too strong in flavor, producing too dark a coloring to the foods exterior, and often producing a sooty appearance to both the food and equipment, that once they tried our wood, they had the exact opposite result

Over time, this leads to dryness, inflammation, and impaired function

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Cooking smoke from burnt food or overheated oil creates grease-based particles that can coat kitchen surfaces and spread through ventilation systems