Flame Grilling Products's How To's

Open House at Back Yard Living in Abington, Ma.

May 9, 2018

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

January 12, 2018

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

December 19, 2017

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

December 15, 2017

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

December 9, 2017

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?

December 9, 2017

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?

December 7, 2017

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.

November 26, 2017

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 28, 2017

  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

September 27, 2016

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

September 27, 2016

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

September 27, 2016

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

September 26, 2016

​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

September 26, 2016

​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

September 26, 2016

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

August 9, 2016

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

August 9, 2016

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

August 4, 2016

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...