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Spokane, WA 99208

September 17, 2018

The boiling point of water is 212 degrees F, but what does that mean?

At that temperature, water turns from liquid to vapor.  In the gaseous form, water is called steam.  Like any other gas, steam is invisible. 

“But,” you say, “I can see the steam coming out of the...

September 12, 2018

The original reason for smoking food was to preserve it – primarily meat- in the days before refrigeration.  Prolonged exposure to smoke and the warm air that comes with it, dehydrate the meat to a good degree.  With thorough smoking and storage of meat in a cool, dry,...

July 2, 2018

Three or four years ago, we reached out to outdoor cooks around the country to hopefully discover that perfect seasoning for cooking on planks.  And what we discovered was that there are hundreds if not thousands of them out there to choose from.  Some you can find in...

June 3, 2018

Most wood cooking wraps require soaking up to 8-10 minutes to get the wraps pliable enough to fold around the food without cracking.  All woods (but especially cedar) can be very brittle.  Just picking up a package off the shelf or removing from the package requires so...

April 29, 2018

For some time now in our household I have mentioned that we use the BBQ during the Spring and Summer like many would use their oven or microwave to heat up left overs.  We enjoy the outdoors like most people and that unique flavor you get from the BBQ.  Add to that the...

April 15, 2018

Kelly Craig LLC is sponsoring the "Ultimate Guide for Stoking - cooking with steam and smoke" with recipes developed by the 50 Campfires chefs being featured currently at 50campfires.com.  Stoking is what we do at Kelly Craig.  From our proprietary Smoked Wraps to...

March 7, 2018

I gave a talk some time back and there was a “smoker” user in the audience that was quite outspoken.  He used his Smoker unit constantly and questioned; “why on earth would I want to use your products?” His smoker used pellets.  My answer wasn’t that difficult: “YOU ma...