Mojobricks® for smoke flavor were introduced to the marketplace in 2010 after founder, Fred Grosse, field-tested the product for two 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 singlespecies brick like you would put 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.
Much of barbecue involves fire science. When it comes to smoke flavor, Mojobricks® reduce 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.
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—top chefs and butchers!
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.”
Mojobricks® are known for their incredible smoke flavor and for their ability to create a smoke profile in layers, consistently. You never have to soak Mojobricks® in water, and they outlast wood chips and chunks that are soaked. Mojobricks® are an all-natural, organic product, and you can ship them anywhere due to the fact that they are classified as a highly processed wood by the USDA. Mojobricks® have been shipped over every border without incident. And, unlike wood chunks or wood logs, Mojobricks® are solid. There are no air pockets in Mojobricks®. Each brick or “cube” is compressed with thousands of pounds of pressure; it is not easily broken apart, and, because of its density, the product smokes a long time. Mojobricks® are so dense that they sink in water.
Mojobricks® are the most consistent wood used in the market today for smoke flavor. The moment you add it to the hot plate, to a heat shield, or to charcoal is the moment it’s ready. It is one “smokin fast smoke flavor”. It is versatile and it is easy to use.
It is very consistent and because of its consistency, you can gauge how many to use. You can create recipes around the number of cubes to use and you can reorder product based on the fact that it’s easy to see how many remain in the cubed out box.
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.”