I am not interested in buying the firelogs. Not unless it becomes available in KFC restaurant near our area. I find it overboard importing a firelog when it is readily available locally. The norm is getting it free if ready to stretch muscles and shed sweat.
How can a firelog get a fried chicken smell? If one is to store regular firelog ( madre de cacao in our case) directly above the roastery, or somewhere inside the roasting room. It will eventually absorb the pleasant roasted chicken smell. This method of flavor transfer is popular in coffee an cacao. As a matter of personal experience. I already got hold of cacao which tasted like cashew nuts and another batch with hint of barako coffee. Well, resorting to this method, their production expected low and the log price will be high. Not very fitting for affordable model of the fast food chain.
Oh.. it is KFC, as in Kentucky Fried Chicken. They are frying their chicken, not roasting. Kenny Roger Roasters have the in-restaurant equipment to this kind of thing. On other hand, used oil taste like fried chicken. Logs can be treated with it. Because it has oil, it will have more vigorous flame. It will emit a nice fried chicken smell if my assumption is right. Else, the smell of burnt oil. A nicer way of recycling used oil.
The next thing in line. Treating the woods with artificial flavor. Flavoring technique similar to roasted coffee. Liquid flavor is sprayed as the freshly roasted cools. Then sealed to preserve. The same can be done with wood. It can be sprayed with artificial liquid flavor then sealed. The customer can sense the smell even before firing it. It gets stronger as soon as it is ignited.
Do not want to bother yourself with these stuffs? Just get a fried chicken and your good to go.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.