Welcome from VT. glad you joined up.
I'm a little fuzzy on what this sentence actually means. Can you describe makes?
Chris
Haha totally, probably should've phrased that a bit differently. What we do is source all kinds of green woods, then we kiln-dry them, process them into chips/chunks/logs/regular firewood/mini splits, and package them.
Our specialty is 6" wood for mini pizza ovens, but we have access to sourcing around the country (and outside the US) with orchards, farms, loggers, and clearing operations so we can get wood that's otherwise very difficult to get your hands on. For example, like
sawhorseray
mentioned, there's very little hardwood in AZ. We help to eliminate that regionality so people in, let's just say AZ, can try out woods that don't grow in or around AZ or anywhere in the Southwest.
It's all done through FSC certified operations, so we're not actively felling any trees specifically for this purpose. And the kiln-drying makes it so there's no worry about spreading invasive insects across state borders (like in IL, you aren't supposed to ship wood across state Iines unless it's been heat-treated).
I've seen lots of comments that people can't tell the difference between smokes from different woods - and that's true without a doubt for lots of US-based hardwood species. But, there are woods that have extremely noticeable flavors that you'd have no trouble picking out of a lineup. Problem is, they're very hard to acquire. Like fig wood for example is really rare and a big supply is hard to come by. But, it's one of the best woods out there for smoking lobster. Pimento wood is another example - very unique, recognizable flavor used with Jamaican Jerk cooking. There are a TON more just like this, but they're not well known because they're either 1. in low supply, or 2. Grow outside of the US.
My goal is to use our sourcing to make those woods accessible, despite it being somewhat of a niche. Partially selfishly so I can make some unique recipes. But also because it's really awesome seeing what kind of creative recipes people can come up with from woods that have almost never been used or written about.