Smoking Wood Tips

Technique® Cast Iron Grill Pan and Smoker
Preliminary Test Kitchen Results

The Smokinlicious® Test Kitchen had an opportunity to use the Technique® Cast Iron Grill Pan and Smoker which many of you purchased via QVC. Here are some preliminary findings by our Culinary Team:

➝Use caution when selecting cuts of meat with this pan! We had purchased a 10 lb. pork shoulder and struggled to get the cover tightly on the pan. Right now, it appears that cuts less than 8 lbs. would be ideal for cooking/smoking/roasting/grilling.

➝I’m sure we were not the only purchasers to be disappointed to read in the Technique® brochure that you should “not try to smoke in the oven” with this unit. Rest assured, Dr. Smoke will see if there is a means of actually smoking in a conventional oven by using low temperature and Liquid Infused Wood Chips /Smokin’ Dust®.
/Wood Chunks
wood chunks with this smoker unit (more on these findings as they become available).

➝ We cooked both a bone-in pork shoulder and bone-in chicken breast. Both cooks revealed great moisture to the meat. We used the recommended medium heat setting on our gas range but found that the cast iron radiates a significant amount of heat. Thus, we recommend reducing the heat setting to a low-medium (“3″ if you have a digital setting) on gas units. We also turned the heat off our pan approximately 20 minutes prior to completing the cooking time in order to benefit from the cast iron’s ability to generate further heat on its own. Remember, all meat should rest prior to cutting.

➝ There was considerable “rendering” out of the fat drippings into the drip pan. There is significant staining on the stainless steel drip pan so you may want to consider lining the pan with foil or even parchment paper to reduce metal staining.

➝ Smokin’ Dust®Usage: although the dust will render black in this pan, it did give off a tremendous amount of aroma. We used the Smokin’ Dust®dry, about 2 Tablespoons worth, in the center of the smoking pan. This appears to be the correct amount although we did not feel it produced as much flavor to the meat as a conventional smoker.

➝ Wood Chips: we used Wild Cherry Wood Chips (standard grind) in the smoker pan while cooking a bone-in chicken breast on the gas stovetop. The chips also produced significant aroma in the air but we found that they produce much more flavor to the meat. Keep in mind, our chicken breast was just over 2lbs so it fit easily in the grill pan with the cover tightly on. The fact that more flavor was infused in the chicken could be the result of less air leakage than the pork shoulder and the fact the chicken is much more porous allowing for ease in accepting smoke. We used the Wood Chips pre-soaked for 15 minutes in water, then allowed to drip dry before placing in the smoker pan. We used approximately 1 handful and spread them in the smoking pan to allow the drip pan to fit easily in place. Once our chicken was finished, we noted that the wood chips also blackened during the cooking process, much like the Smokin’ Dust®.

At this stage in our testing of the Technique® Cast Iron Grill Pan and Smoker, we feel it is comparable to other stovetop units that we’ve tested. One important difference is the fact that there is no built in thermometer, so you must check the meat with a handheld or wireless thermometer to ensure you remove the food at the proper cooking temperature. Here are some other points worthy of mention:

➝ this is a heavy pan and all parts of it become very hot
➝ the pan can use some additional seasoning as there is some food sticking occurring with the grill pan
➝ it does take some effort to clean but if you re-season and continue to use the pan, I would anticipate this to become less of an issue
➝ there is a significant convection occurrence when cooking which produces a very moist product but as mentioned above, you must time the cooking process to ensure no over-cooking

Stay tuned for additional posting regarding this cookware. Our plans are to try the Smokin’ Dust®.
mixed with liquid as well as to try our Woodscuit ® Flavor-Infused products.

Till then, “Bon-Bar-B-Q!”

Donna G

Welcome QVC shoppers who purchased the Technique Pre-seasoned Cast Iron 11″ BBQ Grill Pan & Smoker over the U. S. holiday weekend (July 4th). Dr Smoke did some research and watched the demonstration of this product by the great people of QVC. During the segment that I watched they recommended the use of Smokin’ Dust® with this unit. While this is true, I would also recommend the use of Smokinlicious Wood Chips as well! We have tested other stove top smokers and found that with the heavier “cast” iron pans our Wood Chips sometimes perform better than our Smokin’ Dust®

When applying our Smokinlicious Smokin’ Dust® with the Technique Pre-seasoned Cast Iron 11” BBQ Grill Pan & Smoker you may have to add water to make a paste and put it on the bottom tray of the unit. This will prolong the burn life of the Smokin’ Dust® and increase the smoke flavor during the cooking process

We have ordered a unit and will be testing our products in the next couple of weeks. Dr Smoke and the culinary crew will be testing this unit and will be adding information to our “Match your Cooker“ section of our web site. Please check back to Smokinlicious®for updates! Please enjoy your unit!

If you need additional assistance, regarding product compatibility, or tips on smoking,please call 1-800-941-5054

Bon Bar B Q!

Dr Smoke

Smokinlicious is pleased to announce that we have added an eighth hardwood species to our product line.  Beech is now available in gourmet wood chips, double and single filet wood chunk, wood blocks and heartwood logs for purchase!

Here is the smoker’s introduction to this species

>> There are ten different varieties of Beech available around the world, but we will generally harvest American Beech or Red Beech(Fagus grandifolia Ehrh).

>> The heartwood is dark to reddish brown.

>> American Beech has been a popular choice for charcoal making because it burns so long.

>> Beech and Oak are part of the same wood family(Fagaceae), therefore, Beech is similar in flavor to White Oak.  It is considered a medium to bold flavor.  In our opinion it should be used mostly with beef, pork, venison and other wild game versus poultry.

We hope you try and enjoy this great addition to our hardwood family of products.  Remember all barbecue, NO bark!

Listen to Dr Smoke interview the Sunday event with the amateur teams!  This event is equivalent to the “Shade” Tree events in the US.

Listen to Dr Smoke discussions with the teams at this years Paris Ontario Barbecue Competition.

     What can I tell people about smoking food with wild cherry wood when
 they have been told there is arsenic in wild cherry wood?  They want to know
 if it is safe.  Also, what about the issue of cyanogenic compounds?  Is this a concern,
 and if so, I assume it is a non-issue if the wood is aged a period of time?

 Thank you for educating me about the SAFETY of using wild cherry wood
 for smoking food. 

Thanks for the question regarding Mango wood.  Although limited in the

areas they can grow (India, Florida, Caribbean, Hawaii, etc.), Mango wood

is very popular for upper end wood products like bowls, vases, and even

some furniture.  However, you are correct.  Mango wood contains a sap

that is located at the base of the stem, branches, and trunk. As a result,

a recommendation is made never to burn mango wood as it emits a smoke

that is full of potent irritants.  Plus, Mango trees are highly

suseptible to a number of diseases and pest infestations,

including the fruit fly, black twig borer, sooty mold, and

southern green stink bug to name a few. Pesticide application

is generally necessary to maintain the health of these trees.

Because of the chemical application, Mango wood does not make

for good BBQ!

Stick to forest producing products for the safest woods for BBQ!

Use Smokinlicious® Gourmet Mango Smokin' Dust®  instead!

INFORMATION FROM

Each firewood shipment must adhere to new labeling requirements which include: producer’s name, legal address, bill of sale or purchase receipt.> “New York – Sourced Firewood” and “untreated” can be transported (New York State) from the producer’s declared (location) source of the firewood.> Personal Use – Untreated Firewood is allowable but only if the user completes and possess a Self-Issued Certificate of Source. Self-Issued Certificate of Source are available at http://www.dec.state.ny.gov/ or at regional office locations. However, the 50 mile restriction from the source still applies!

Smokinlicious® Gourmet Wood Products has contacted the New York State officials to discuss these new regulations and the application to our gourmet products. While our products are considered “cooking” wood not “fire” wood, presently, there is no provision in the regulations that will exempt our log, block, and chunk products (double or single filet). Our Woodscuit®, wood chips, and Smokin’ Dust® products are exempt from these regulations.

Smokinlicious® Gourmet Wood Products has phytosanitary capabilities at our facility and will begin implementing these new regulations immediately! We have been working with the US Department of Agriculture along with the National Hardwood Lumber Association in the implementation of appropriate phytosanitary procedures. While we believe that there could be some reduction in the moisture content of our products, we do not believe that the new procedures will interfere with the cooking results from our product line. We are posting these regulations in an effort to reinforce to the public, the competitive barbecue teams, and our faithful customers, Smokinlicious® Gourmet Wood Products commitment to preserving not just New York’s natural hardwood forests, but all of North America’s!