[vc_row][vc_column][vc_empty_space height=”75px”][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”History ” font_container=”tag:h1|font_size:50px|text_align:center|color:%23ba2a2a”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Mojobricks® for smoke flavor were introduced to the marketplace in 2012 after founder, Fred Grosse, field-tested the product for years. The product was originally tested in outdoor, recreational smokers by weekend competition enthusiasts who added the wood to smokers and pellet grills during competitions.
The original wood came in a single-species brick the size of a brick in the sidewalk. Cooks used the wood in off-set smokers and in grills as a non-carbonized charcoal.
Today, Mojobricks® are burned inside and outside, in kitchens indoors and out, and are used in world-class kitchens and in backyards. Originally, Fred created wood pellets out of organic materials like coffee grounds, grape skins, tomato skins, and garlic pulp.
The name Mojobricks® stemmed from the original – “Mojopellets”, which his girlfriend had coined when he told her he was compressing coffee into pellets. When compared to the wood pellets used as a fuel in pellet grills or in pellet stoves, Mojobricks® are bigger, denser, and typically contain less moisture.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”Why Mojobricks?” font_container=”tag:h2|font_size:50px|text_align:center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Much of barbecue involves fire science. When it comes to smoke flavor, Mojobricks® reduces the learning curve of fire science. By far, it is the easiest wood to utilize when wanting to create smoke flavor!
Unlike wood chunks or chips that are usually soaked in water, Mojobricks® can be placed in your cooking device and used immediately without soaking, offering a cleaner, more efficient smoke.
Mojobricks® are a compressed hardwood—some of the formulas come from blending different types of wood, while others are made up of single species, such as Cherry or Red Oak. The region where the wood grows, the types of wood, what is in the wood mixture when its blended, and the moisture content level are varying factors that go into making Mojobricks®. These factors have been formulated and tested over time.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]While cooks have used them to win prestigious events like the World Food Championships, Memphis in May, and The Jack Daniels World Barbecue Championship, Mojobricks® have also been used to win over the hearts of those people who are the hardest, most critical judges of them all—friends and family![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″]
At Elk Creek Bar-B-Q, we use Mojobricks® for the peace of mind knowing that we are using the finest wood product available today. It’s very predictable, uniform in size and hey, I don’t have to chop wood before a contest. This product has placed us near or at the top in the toughest competitions in North America.”
Given Mojobricks’ consistency, you can gauge how many to use. You can create recipes around the number of Qubes to use and you can reorder product based on the fact that it’s easy to see how many remain in the package.
When they are used, they bring consistent results to every cook. Chef Phillip Dell, Food Network’s Chopped™ Champion says it best: “Simply stated, Mojobricks® are the purest, most consistent, all-natural product on the market today.”[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://vimeo.com/231727333/b8afeb45d9″ title=”LATEST EXPOSURE Featured in the CHAMPIONS TABLE WEBSITE”][/vc_column][/vc_row]