Showing how to infuse cherry wood smoke into brussels sprouts using an iron skillet on the gas grill is simple and easy and adds a smoky touch

Infusing cherry wood smoke into Brussels sprouts using the gas grill is simple and easy and adds a very flavorful touch to this hearty vegetable.

INFUSING WOOD SMOKE INTO BRUSSELS SPROUTS

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A favorite of the cabbage family, Brussels sprouts came to the United States via French immigration in the 18th century.    They are dominantly grown in California and available June thru January making them a Fall and holiday menu favorite.  SmokinLicious® will take the flavors up a notch and add wood smoke into Brussels sprouts for two upcoming recipes.  We’ll do this on the gas grill fit with wild cherry wood chunks to bring subtle smokiness to the finish sprouts.  First purchase 3 lbs. of Brussels sprouts and get two cherry single filet chunks, and you’re ready to fire up the grill and get smoking.

The Easy Grill Method

Bringing the flavor of wood smoke into Brussels sprouts is so easy.  To start, gather about 3 lbs. of Brussels sprouts, some cooking oil, butter, and a heavy-duty skillet. I prefer a nut oil like walnut or almond. For a skillet I’ll be using cast iron.  I’ve trimmed the ends on about half the sprouts and for the other half, I’ve trimmed the ends and cut them in half.  That’s it!  Fire up the grill and get ready for a quick method of adding great wood-fired flavor.

It only takes a couple of pieces of wood chunk to bring fabulous flavor to the grill.  I set up a cast iron pan on one side and place two cherry wood chunks on the heat shields of the far burner.  Let the pan heat up for about 5 minutes then pour in a couple of tablespoons of oil and heat.  Right before I add the Brussels sprouts, I add a couple of tablespoons of butter.  In go the whole Brussels sprouts and the lid comes down.  Leave untouched for about 5 minutes before turning.

Flavor Finish

As I have two recipes in mind I’m cooking two batches of Brussels sprouts: one batch whole and one batch halved.  After leaving for 5 minutes, I stir them to ensure that all surfaces are infused with wood flavor.  I maintain a temperature of 350-375° F which will make this a quick cooking method.  The first 5 minutes, the lid is down but once stirred, you can finish the cooking with lid up.  Remember, cast iron will retain heat, so you can turn the heat off and let sit for about 5 minutes.

The cooking time for this recipe is approximately 20 minutesAfter stirring a couple of times, both the whole and halved Brussels sprouts are ready in about 20 minutes time.  I simply remove them from the heat and bring them in to be added to my favorite recipes.

I have two recipes I’ll be working on: Smoky Brussels Sprout Gratin and Tortellini with Lemon and Smoked Brussels Sprouts.  These truly are the most flavorful Brussels sprouts! For those of you thinking about a holiday meal with them, well, the grill will give you that extra oven room you need.  Take advantage of the long harvest season and try these mini cabbages on your grill.  Check in for our recipes soon so we can get you started on how to use your prized sprouts.

Bringing you new methods of infusing wood fired flavor into seasonal items.  Be sure to subscribe and follow us to gain great tips, techniques, recipes and the science behind the fire.

Purchase products:

Wood Chunks- Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-WOOD GRILLING AVOCADO

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

-WHAT’S IN THE SMOKINLICIOUS® WOOD CHUNK BOX?

 

 

Dr Smoke- "Soften the taste of your Brussels sprouts by adding smoke flavoring from your gas grill using Smokinlicious® cherry wood chunks."

Dr Smoke- “Soften the taste of your Brussels sprouts by adding smoke flavoring from your gas grill using Smokinlicious® cherry wood chunks.”

 

6 reasons not to cook on Cedar wood

6 reasons not to cook on Cedar wood

6 REASONS WHY CEDAR WOOD SHOULD NOT BE YOUR TOP CHOICE FOR COOKING

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You love different techniques for cooking and absorb new information like a sponge.  In particularly, you love outdoor methods of cooking.  One of your favorites is plank cooking on cedar wood.  Every time you read a recipe, they all call for use of a cedar plank or cedar wrap.

But is cedar really the best choice?  More so, is cedar a safe choice?

Let’s examine the top 6 reasons why cedar may not be an ideal cooking wood choice.

#1 Softwood Classification

Cedar wood is not a hardwood.  It is a softwood that is from the gymnosperm trees meaning, it is a conifer or cone producing tree.  As a rule, softwoods should not be used for cooking as they contain a lot of air and sap which equates to a fast burn and unpleasant flavors.  In fact, there are many softwoods that can be toxic if cooked over.

#2 Poor Fire Resistance

During plank cooking, you are using the wood as a vessel to infuse flavor to whatever food is placed on top of the plank.  Here’s the concern with cedar – because it is a lower density wood (23 lb./ft³), it has very poor fire resistance.  That means, it reaches full combustion much faster than hardwood and will burn as a result.  Certainly, that’s not what you’re looking for when you plank cook.

#3 Poreless

Unlike hardwood which contain pores in the cell walls, softwoods like cedar are poreless.  They use cell components called tracheids to transport water and nutrients.   In addition, the organic compound lignin found in the cell walls, is much lower than in traditional hardwoods used for cooking.  Why is this an issue?  Lignin is what gives wood fired cooking the distinct flavor and aroma to foods.  For cedar, the average lignin composition is 20%±4 compared to common hardwoods used for wood-fired cooking which average 28%±3.

#4 Plicatic Acid

Cedar contains chemical properties (specifically plicatic acid) that are shown to be a good absorber of odors and moisture.  This is one of the key reasons why cedar is a preferred softwood for pest control to keep fleas, ants, mites, moths, and mosquitoes away.  When exposed to plicatic acid for lengthy periods of time, a condition known as “cedar asthma” can develop.

Additionally, a regular exposure to the cedar oil found in the wood can result in contact dermatitis or skin irritation, rhinitis, and conjunctivitis.

#5 Animal Toxicity

There are many studies available on how the use of cedar wood chips and shavings have affected animals continually exposed to these products.  Most studies show a correlation with liver dysfunction in animals such as rabbits, guinea pigs, and hamsters.  In fact, smaller animals, like guinea pigs and hamsters, have a higher incidence of death which may be attributed to plicatic acid exposure.  The phenols and aromatic hydrocarbons also have been shown to cause respiratory problems in animals like those listed above.

#6 Not All Cedar Is The Same

Cedar is part of the pine family of trees with native origin in North Africa and Asia.  There are no native cedar trees to North America.  The red cedar common in the Eastern USA is part of the Juniper family and can be highly toxic if taken internally.  Under no circumstances should you ever cook with red cedar from the Eastern states of the USA.

USA cedar trees are referred to as false cedars since there are no native varieties.  There are commonly 5 varieties of the false cedars available: Western Red Cedar (common to Southern Alaska, Northern California, and the Rockies), Northern White Cedar (Southeastern Canada, Northeastern quarter of the USA, south into Tennessee, and west into Iowa), Eastern Red (Aromatic) Cedar (Eastern USA), Yellow Cedar (Pacific Northwest from Alaska to British Columbia into Oregon), Spanish Cedar (although Native to South and Central America, it was planted in Florida).  Every false cedar has some known health risks with the most common being respiratory due to toxicity of its pollen, oil, or other chemical compound.

Now you’re asking..

“So if there are all these documented health risks, how did cedar plank cooking gain so much popularity?”  I suppose the easiest answer is that cedar was used by the earliest settlers in the Pacific Northwest as a means of preserving, storing and cooking the seasonal fish.  Think about the limitations of the day: they would be using resources that are available without thought to the items we ponder today like health, future risk, etc.  This concept was examined from a different perspective many years later with the desire for flavor, appearance, and functionality.

We often make the mistake of jumping into something full throttle before asking some of the key questions to keep our bodies safe and healthy.  Remember, there’s lots of documentation out there stating why you should not cooking with softwood yet when it comes to plank cooking, specifically, cedar plank cooking, we don’t seem to carry that issue forward.  I don’t think I’ll ever understand why.

We love providing information to our readers and subscribers that is not in the open and letting you weigh the information for your own verdict.   All types of questions are welcome and we encourage you to follow and subscribe to our social channels so you don’t miss anything.  We look forward to providing you with tips, techniques, recipes, and the science for all things wood-fired cooked.

Purchase products:

Wood Chunks- Double & Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-BEYOND PRICING: THE TOP THINGS TO CONSIDER WHEN PURCHASING COOKING WOOD

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

IS WOOD-TAR CREOSOTE THE ‘MONSTER’ TO WOOD-FIRED COOKING

Dr Smoke says "Just because it is "fad," it may not be good for your health."

Dr Smoke- “Just because it is “fad,” it may not be good for your health.”

Building the perfect fire for cooking! Our chimney starter full of flaming hot charcoal being poured into our kettle grill.

Building the perfect fire for cooking! Our chimney starter full of flaming hot charcoal being poured into our kettle grill.

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In Part I of our series on lighting an outdoor fire for cooking, I addressed fire production for the outdoor fireplace or fire pit cook, known as open fire appliances.  In Part II, I’ll address the needs for kettle, drum and box grills’ fire set up.

The Wood-Fired Environment

There are many choices in equipment for working with a wood fire but each has different material components that determines how much work would be involved to cook on the unit.  Here is the primary point when you’re selecting equipment for live fire: how will you cook on that equipment?

If your plans are to always do indirect cooking whereby the source of heat (fire, coals) will be on one side and you will cook on the non-heat side (in my opinion, the preferred method for all cooking), then know that most any equipment selected will work.   However, the time for the equipment to heat up may play a factor, as the heating time is directly related to the insulation of the grill. Plus the amount of radiant heat it can hold.

If a unit is manufactured from heavy metal, brick, clay, or ceramic housing, then it will perform exceptionally by giving radiant and retained heat.  Why is that important?  Because producing retained and radiant heat means less fuel consumption and even cooking results.

Our orange Stok kettle grill was used for our demonstration.The Kettle Grill

For thinner material grills like the traditional kettle grill which are very popular, low cost, and preferred

by many, you can compensate for the potential heat loss and improve efficiency by adding fire bricks to the walls and floor of the grill.  You will simply start your live fire directly on the fire bricks rather than the charcoal grate.  Fire bricks will work well in any grill that could improve on its insulation.

Drum/Barrel Grill

The overall cooking space in a drum/barrel grill is larger than that of a kettle grill.  However, just like any metal material, there are different grades so quality can be variable.  Same rule applies to these grills: if the insulation is not great, add fire brick to improve the performance.

Box Grills

These units are traditionally made of high heat metal with a deep, metal charcoal pan that includes grid and vents.  A grilling grate is suspended above and there often is a lid to the unit.

Fire Set Up

As I’ve stressed before, a good fire needs 3 elements: fuel (wood, charcoal), oxygen (air intake vents), and heat.  As with any fire cooking, a small, hot fire is ideal.

Our bark free Double Filet smoker wood chunk is the perfect size for the small kettle grill and box grills.

Double Filet Wood Chunk

To start your fire in one of these pieces of equipment, first open the air intake vents at the base of the charcoal firebox area.  This will ensure that oxygen can stimulate the start of the fire.  Since this is an enclosed firebox area, the size of the wood pieces may need to be adjusted from what you would commonly use in a fireplace or fire pit/fire ring.

I like to use the log cabin method of starting a fire with this equipment.  Lay 2 longer pieces of hardwood parallel to each other with about 3 inches of air space between them.  Lay 2 more hardwood pieces on top perpendicular to the first pieces.  Place the last 2 in position to match the base woods’ alignment.  In the center, add a pile of tinder which can be hardwood chips, pine cones, even newspaper if need.  Again, I like to use wood in its natural form as much as possible.  Pile some kindling size wood pieces on top of the tinder pile.  You can drizzle vegetable oil on top of the kindling and tinder to assist with ignition which proves helpful if you plan to light with a long wooden match.  I prefer to lite my fire using a MAP torch.

Don’t Rush It

It is imperative that you allow the fire to go through the full stages of combustion before you introduce foods to the cooking grate.  Too much flame and smoke will ruin the foods.  The ideal is to wait until the fire burns down to glowing embers.  If your equipment has the room in the firebox, rake or shovel some of the hot embers to one side and add just a small quantity of additional hardwood to keep the heat steady.  The rest of the hot embers are what will be used to cook with.

Position the foods based on the heat needed for the cooking.  Meats will require more of the heat while vegetables and one pot dishes will take the medium to low heat.  An infrared thermometer will aide with knowing heat levels in your equipment or you can use the hand test: hold your hand over the coals the distance your foods will be.  If you can only hold your hand for a count of 2 seconds before you need to pull it away, that is high heat.  3-4 seconds is medium-high, 5-6 seconds is medium and 7-8 seconds is low heat.

Be sure you visit Part I of this series so you can view the list of recommended tools to have when you wood-fire cook.

I hope you gained some new information on lighting a fire. Whether you plan to cook over/in your kettle, barrel or box grill.  Leave us a comment and subscribe so you don’t miss anything concerning wood fired cooking, flavors, and the science behind the fire.

Purchase products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

More Related reading on this subject

More Related reading on this subject

Related reading:

-OPEN PIT COOKING FIRE BUILDING: PART I

-EMBER FIRED FRESH ZUCCHINI

-BEYOND PRICING: THE TOP THINGS TO CONSIDER WHEN PURCHASING COOKING WOOD

 

 

Dr Smoke says "The key to any success in grilling and smoking outdoors is building the fire with the proper materials and patience to develop the right base before you attempt to cook the food."

Dr Smoke- “The key to any success in grilling and smoking outdoors is building the fire with the proper materials and patience to develop the right base before you attempt to cook the food.”

Cold Smoked Cheese is a very simple technique with very rewarding results. Follow our instruction and enjoy some all natural smoked cheese.

Cold Smoked Cheese is a very simple technique with very rewarding results. Follow our instruction and enjoy some all natural smoked cheese.

THE EASY METHOD TO COLD SMOKED CHEESE

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The cooler season is here and that’s the perfect time to think about cold smoking techniques that bring special flavoring to heat sensitive items.  First up for us, cheese!  We’re lighting up the Technique Cast Iron Stove Top Smoking Pan and loading it up with our favorite varieties of cheese in preparation for a couple of The Cast Iron stove top smoker pan is a wonderful addition to any kitchen for indoor, condo smokingrecipes.  If you don’t own a stove top smoker pan, see our blog titled “The Kitchen Find” which will guide you on using items likely found in your own kitchen.

90°F or Less

Cold smoking requires that you keep the temperature below 90°F.  That may sound like a challenge but when you use a stove top smoker – equip it with an ice cube pan – you’re on your way to all things cold smoked.  The best chips to use for this method of smoking are SmokinLicious® Minuto® Wood Chips.  I’m electing to use Wild Cherry for the balance of flavors between my cheese choices.  These chips will combust evenly and slowly, releasing a steady smoke vapor that will work well with the cheese.

First, the stove top smoking pan needs to be set up.  The Technique pan comes with everything needed, including a drip pan.  We won’t be using the drip pan for its intended purpose but rather, to become an ice pan.  An ice pan will help to keep the temperature of the smoking pan below 85° F; and that means you can We fill the bottom of the stove top smoker with ice to reduce the heat and produce some nice steam.smoke all types of foods that normally couldn’t be exposed to heat! (chocolate, cheese, fragile fruits, candies, etc)

Be sure you have a handful of wood chips in the base pan before adding the drip pan full of ice cubes.   Place the wood chips in the center of the pan then fill the drip pan completely with ice.  Then add the grill pan and get the cheese out of the refrigerator.  Remember, you will be smoking the cheese for a few hours so you’ll need to refill the drip pan with ice cubes every hour.   There is no need to replenish the wood chips as a single handful will be plenty.

The Ice Tray

With the heat set to the lowest setting possible on your stove top, the drip pan filled with ice cubes to reduce the temperature even more, the cheese selections which include Swiss, horseradish cheddar, muenster, and fresh mozzarella, are added to the grill pan.  Place the cover on and this should be left untouched for at least an hour.  Once the hour passes, it will be time to replace the ice cubes in the drip pan.  Be sure to leave the cover on the grill pan when changing out the ice tray.  This should be done every hour up to the final hour you want to smoke.  I am doing a four-hour process on my cheese today so I will replace the ice pan three times.  That’s it!

Our finished smoked cheese, showing a darkened color change caused by the smoking processOnce infused, remove the cheese, wrap in wax or parchment paper and refrigerator for at least 2 days to allow the smoke vapor to release throughout the cold smoked cheese process.  Then get ready to enjoy your smoked cheese as is, or include in recipes.  We have 2 recipes coming up: A smoked cheese and bacon quiche and smoked grilled cheese with tomato and pepper jelly.

I hope I’ve inspired you to try cold smoked cheese on the stove top.  We need your comment and rating, so subscribe and follow us so you don’t miss a thing.  As always we welcome your suggestions as well on recipes and techniques you want to learn about.  We are your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

Purchase products:

Wood Chips- Minuto®

More Related reading on this subject

More Related reading on this subject

Related reading:

-TO THE SMOKE THE CHESTNUT GOES!

-THE KITCHEN FIND!

-THINGS YOU DIDN’T KNOW YOU COULD SMOKE

 

 

Dr Smoke- "Try this all natural way to smoke your cheese, most commercial cheeses are chemically smoked."

Dr Smoke- “Try this all natural way to smoke your cheese, most commercial cheeses are chemically smoked.”

Is it fresh, is always a question that comes from new customers! At Smokinlicious® we are cutting products daily and measuring moisture to maintain the best smoking wood in the world

Is it fresh, is always a question that comes from new customers only! Our old customers know that at Smokinlicious® we are cutting products daily and measuring moisture to produce the best smoking wood in the world!

Is It Fresh? Here’s Why You Need to Know

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I always find it interesting when we receive a new inquiry about providing specialty products for commercial-grade smokehouses.   I’m speaking specifically to the large commercial-grade smokehouse.  The type that utilize walk-in, wall smokehouse units that can turn out hundreds of pounds of product each cycle.

First, there’s always the question if we can duplicate the current wood chip product.  That’s where the education begins.

The Truth Is in The Sample

Sending the current wood supply sample is key to determining what should be used in product.  Once we provide the video review of what is in the sample in terms of sizing, we’re on the way to getting an understanding of why the current product may not be ideal.  Our concern is not just the overall flavor and color to the finished product, but also to reducing equipment failures that may occur from clogging of the wood material due to dust particulants.

Is It Fresh- Is Best

we check all our products for the proper moisture levels for the proper balance of too dry and just perfect for smoking. Following our discussion on product sizing, it’s time to explain why ordering fresh product is key.  We don’t operate on the concept that you need tons of extra product inventory sitting in your location, making the potential for color changes to the wood, moisture depletion, and susceptibility to mold spores a reality.  Instead, fresh product is produced when you need it, allowing for consistency in your smokehouse products’ flavor and color.  I know this is a stretch when there are many suppliers out there who encourage you to order pallet after pallet of product with the incentive of saving 10% if full truck loads go out.  Good luck getting the premium flavor and color your looking for with that old, dehydrated product!

We’ve Got Your Back

We know every customer we have the privilege of doing business with needs assurance that we can cover their needs.  That’s why our entire Team is involved to ensure that we can ship earlier if needed.  We take the time to monitor your Company’s usage and predict your next order.  Or, we can set up a shipping schedule you’re comfortable with that is easy for everyone involved and won’t require extra, valuable storage space be used.

our Minuto wood chips are a clean bark free wood chip for superior results in any commercial smokehouse. There are many sizes to fit any equipments need.Yes, you could say we are not the norm and we’d be just fine with that.  In fact, we encourage it.  To us, there’s nothing like cooking with fresh product that has been designed with your Company’s needs in mind.  That’s why our superior product will give you a superior outcome.  Fresh hardwood product for unmatched smoke infused food products. That’s the SmokinLicious® way!

More Related reading on this subject

More Related reading on this subject

Related reading:

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

-CAN HARDWOOD BE TOO DRY FOR COOKING?

-TO BARK OR NOT

Purchase products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Dr Smoke giving advice- "Fresh is best in food and in the wood products you use for smoking."

Dr Smoke- “Fresh is best in food and in the wood products you use for smoking.”

Open Pit cooking fire We built by using Smokinlicious ash wood to develop great coals for our ember cooking of Peppers

Build an open pit cooking fire for grilling and ember cooking! Is easier than you may think follow our steps below!

BUILDING THE PERFECT OPEN PIT COOKING FIRE

SmokinLicious® receives a lot of questions about wood-fired cooking and one of the most repetitive concerns the building of the fire for cooking.  We’ve developed this series to address how to build the  fire by equipment and technique.  For Part I, we cover the open pit cooking fire.

Get Organized

The first step is to know where you will build the fire.  Are you planning on using an outdoor fireplace, a fire pit, or will you construct a temporary fire location?

When using an existing fireplace located outdoors, you must ensure that the firebox is clean of previous ash and wood.  The same is true for a open pit cooking fire pit.  If you will set up a temporary location for the fire, consider what you will use for materials to secure the area.  It is never recommended to use your patio, paved driveway or lawn because a hot fire is sure to damage them or, at the very least, mar their appearance (thin charcoal black coating the surface).  Using large stones, interlocking bricks, or a metal fire ring work great at securing the area to contain your fire.

Once you’ve decided on the location, you’ll need to collect some supplies to make the cooking safe and fun.

▪ material to contain the fire like stones, bricks or a cast iron/wrought iron ring.  You can use an outdoor fireplace or open pit cooking fire pit whether permanent or portable

▪ water, shovel, dirt, and/or fire extinguisher to deal with potential fire spread or wayward embers

▪Smokinlicious® smoking wood chips for quick lighting

picture of Smokinlicious Double filet wood chunks make a perfect source for developing the perfect cooking firesmall twigs or small pieces of hardwood to create a tepee around the wood chips (we like our Smokinlicious® smoking double or single filet chunks)

▪ larger hardwood pieces to create a 2nd tepee around the first (Smokinlicious®1/4 cut logs work great for that)

▪ rolled newspaper or fire starters

▪ have additional hardwood for producing more coals for cooking as needed

▪ a coal rake, fireplace tongs for moving and relocating wood pieces, spray bottle of water to tame flames near food, instant read thermometer (you can also use a traditional wrought-iron log holder to make the fire – the hot coals will fall through and then you rake them to the cooking side)

 The Perfect Fire

Always take note of the day’s temperature, wind conditions/direction, and conditions of your wood (dry or wet, fresh cut or aged) before you start.  You want to be sure you set up and start the fire where the wind direction won’t cause smoke to enter house windows or the dining area.  Keep those locations upwind.

stack the wood into a teepee shape to maintain the flame and burning processIn your fire safe area, pile up a few handfuls of hardwood chips (you can use newspaper but I like to try to stay with wood in its natural state).  Make a small tepee around the wood chips using small wood pieces (our single filet wood chunks work great) or twigs.  Make a second tepee of larger wood pieces around the first one.  You’ll see that you’re graduating from small wood pieces to larger as you build but you’re also ensuring good oxygen pockets to help feed the fire to the next level.  This is what ensures even combustion and even coals.  Now, light the wood chips at the center and allow everything to ignite.  Don’t add any additional wood until you see the outside wood ablaze.

Fire for Fuel, Coals for Cooking

The purpose of your shovel other than as protector of wayward fire, is to take those hot coals and move them to the cooking area.  Remember, the fire area is not where you are going to cook.  That location is nearby but not with the flames.  You should never cook over direct flame as it will overcarbonize the foods and result in bitter tastes.

Ideally, you want to cook over coals that have a white colored ash over them.  Now, here’s how to determine temperature of those coals: hold your hand over the coals the distance your foods will be.  If you can only hold your hand for a count of 2 seconds before you need to pull it away, that is high heat.  3-4 seconds is medium-high, 5-6 seconds is medium and 7-8 seconds is low heat.

Bring on the Food!

We have burnt down the ash single fillet into a bed of hot coals. Ash wood is a perfect coaling wood to useOnce your coals are at the perfect temperature for the foods you want to cook, it’s all about cooking!  Remember, you can set up different heat areas to cook different foods.  That’s what makes the experience with wood cooking, specifically with coals, so exhilarating.

We hope this article was full information you didn’t know.  Leave us a comment and subscribe so you don’t miss anything concerning wood fired cooking, flavors, and the science behind the fire.

More Related reading on this subject

More Related reading on this subject

Interested in reading more? Try:

-Top 10 Vegetables to Cook in Hot Embers

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

Purchase products:

Wood Chunks- Double and Single Filet

Wood Chips- Grande Sapore®

Smoker Logs

Dr Smoke- "Spending time on fire preparation will enhance your cooking results."

Dr Smoke- “Spending time on fire preparation will enhance your cooking results.”

We explore the question "is wood-tar creosote" bad for your BBQ food? (see our Listen button)

We explore the question “is wood-tar creosote” bad for your BBQ food?

IS CREOSOTE THE ‘MONSTER’ TO WOOD-FIRED COOKING

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There are lots of stories out there in the BBQ world about creosote!  Most have the same tone: creosote is not something you want when you cook with wood.

Unfortunately, that can never happen as creosote is always present in wood.

So, why has creosote become the monster of BBQ cooking?

Likely because there is confusion with another type of creosote: coal-tar creosote, commonly used to preserve such things as railroad ties, telephone poles, bridges, etc.  You know when material has been exposed to coal-tar by the black, charred appearance.

The Advantages of Wood-Tar Creosote

One of the primary advantages to having creosote in hardwood is its ability to act as a preservative.  Long before equipment was designed for cooking, people would dig holes in the ground to produce a smokehouse for preserving game meats they hunted.  It was the only method of ensuring safe consumption when refrigeration wasn’t readily available.

Wood-tar creosote is colorless to yellowish and presents as a grease or oil consistency.  It is a combination of natural phenols which are the natural compounds that produce the flavors of BBQ when the wood is combusted or burned.  In addition to the distinct flavor, phenols are also responsible for the aroma and color of BBQ foods.

Guaiacol is a compound derived from methyl ether and is responsible for BBQ’s smoky taste while the dimethyl ether syringol is the chemical responsible for BBQ’s smoky aroma.

Risks of Wood-Tar Creosote

Now that you know not all of creosote’s chemical composition is bad, what are the risks to a wood-tar creosote?

The biggest risk is in burning wood that is not at an ideal combustion rate.  I’m sure you’ve had experience with campfires that produce an acrid aroma and literally cause a foul “taste” in the air from poor combustion rate (too slow burning).  That is the challenge and risk when using wood products with food for hot smoking.  Remember, hot smoking requires temperatures that are lower – generally below 275°F.  To achieve a consistent low temperature, you must control air intake and damper or exhaust.  If you don’t achieve a good balance, the result will be a sooty, bitter tasting and smelling food outcome.

How do you know if your crossing into risky and poor outcome territory?

By the color of the smoke.  A poorly balanced combustion of wood will produce a black smoke.  Repeat these conditions and you’ll stimulate creosote deposits within your equipment which can reduce the draft needed to ensure the fire gets enough air to optimally combust.  Remember, creosote on its own is highly combustible which is why there are many wood stove house fires occurring due to poor maintenance/clean out of these units.

Not All Hardwoods Are Equal In Compound Percentages

Now that your aware that phenolic compounds, specifically guaiacol and syringol are key to tasty, flavorful BBQ foods, let’s talk about these compounds in specific hardwoods.

Interestingly, Beech wood is highly prized and used in Europe for smoking particularly in meat processing facilities.  This is no surprise to me since Beechwood has one of the highest percentages of guaiacol when at a high heat level (distilling).  Know that the phenolic compounds present in all wood distill at variant percentage levels and usually require a combustion temperature of nearly 400°F to peak.   Yet another reason why you want to keep a balance to your fire so combustion is optimal. Thus the resulting flavors and aromas are pleasant.

More Related reading on this subject

More Related reading on this subject

Related reading:

-JUST BECAUSE YOUR SMOKING (FOOD THAT IS!) DOESN’T MAKE IT ALL BAD!

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

-SMOKING FOODS IN FOIL: PROS & CONS

Purchase products:

Smoking Wood Chips- Minuto® and Piccolo®

Smoker Wood Chips- Grande Sapore®

Smoking Wood Chunks- Double and Single Filet

Dr Smoke- "We as chefs need to always monitor how much creosote is good for our BBQ by balancing the time of each cook versus the taste of our results."

Dr Smoke- “We as chefs need to always monitor how much creosote is good for our BBQ by balancing the time of each cook versus the taste of our results.”

This is our discussion on salt choices and why you should add salt to food

Adding salt choices has a purpose and why

HOW MUCH AND WHAT KIND OF SALT?

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This article was born from a question which was recently forwarded to SmokinLicious® to answer.  “Why salt choices are necessary in food despite adding different ingredients even for sweet dish need(ing) salt”.

 I realized just how important salt is to the style of cooking known as barbecue.

Why the Need to Salt?

Our salt box is a great storage unit for any saltSalt is a mineral found in crystalline form that is used as a seasoning for food.  Simply put, salt brings out the flavor or natural essence of food.  Salt choices draw out the natural juices in raw meat and dissolves with the liquid forming a brine that gets reabsorbed by the meat.  This results in the meat’s ability to hold on to more of its own natural juices during cooking.

Types of Salt Choices

Over the past 5 years, salt choices have become a very hot commodity in the food industry.  There are hundreds of kinds of salts but for simplicity sake, I will discuss those that are commonly found in grocery and food specialty stores.

These are our four salt types that we discuss in our blogTable Salt:

Decades ago, this was simply known as iodized salt.  This is the most refined salt that is known to have a metallic taste due to the grinding process and high-heat process to produce it.  It is almost pure sodium chloride and has the highest per-granule sodium content of all salts.  When used in cooking, the cook generally will use too much due to this refined grind size.  I recommend you never cook with standard table salt.

Sea Salt:

This salt type is made by the evaporation of seawater which results in the retainment of natural micronutrients.  Unlike table salt which uses a high-heat process, sea salt provides minerals of iodine, magnesium, calcium, potassium and bromide.  There are many different grind levels in sea salt and each of those, affect the taste, color, and mouthfeel of the salt itself.

Kosher Salt:

Known for its ability to distribute evenly on the surface of food, kosher salt is harvested by mining dried up ocean and sea beds.  It has a much coarser grind than table salt, which is considered flaky (For cooks, it is reliable, consistent, inexpensive, and pure).

Finishing Salt:

Just as the name implies, this type of salt is used only when a dish is finished, for instance, sliced tomato with mozzarella and basil, grilled to perfection steak, and even watermelon.  Therefore, it is considered a very light tasting salt.

Tamari and Soy Sauce:

I am including tamari and soy sauce as these are very common substitutes for salts in sauces used for barbecue.  Sometimes, soy sauce is used in addition to salt or garlic and onion salt for these items, making them much higher in overall sodium content.    On average tamari has 700mg sodium per serving while soy sauce comes in at a whopping 1000mg per serving.

BBQ Rubs & Seasonings

Hopefully, you’ve learned how to read an ingredient list on any label.  The first ingredients listed make up the largest amount of the contents, while the last few ingredients make up the least.  I looked at five (5) popular BBQ rubs and seasonings sold on Amazon.com to see what ingredients made up the bulk of these items and where salt rated on the ingredient list.  Here are my findings:

McCormick Grill Mates Montreal Steak Seasoning coarse salt, spices, garlic

17th Street Magic Dust All-Purpose Seasoning & Rub salt, sugar, dextrose

Killer Hogs The BBQ Rub – brown sugar, sugar, salt

Stubb’s Beef Spice Rub sea salt, spices, cane sugar

John Wayne Rubs salt, garlic, sugar

As you can see, salt is a primary ingredient of commercially marketed rubs/seasonings for barbecue.  Therefore, I always recommend that you give some consideration to making your own rub or seasoning.  When produced in large quantity, you can keep these in the refrigerator for up to a month in an air tight container.  Best of all, you’ll have the peace of mind knowing you can control the level of sodium in your meal.

We hope you found this article informative and valuable.  We’d love your comments!  Don’t forget to subscribe to and follow us so you don’t miss a thing.  We’ll continue to bring you tips, techniques, recipes, and the science behind all things wood-fired!

More Related reading on this subject

More Related reading on this subject

Related reading:

-10 THINGS YOU DIDN’T KNOW YOU COULD SMOKE

-SMOKING FOODS IN FOIL: PROS & CONS

-JUST BECAUSE YOUR SMOKING (FOOD THAT IS!) DOESN’T MAKE IT ALL BAD!

Purchase products:

Smoking Wood Chunks- Double and Single Filet

Wood Chips- Grande Sapore®

Wood Chips- Minuto® and Piccolo®

Dr Smoke- "This is the hardest part of cooking- too little or too much are both bad."

Dr Smoke- “This is the hardest part of cooking- too little or too much are both bad.”

Zucchini is a great vegetable to not only grill but ember cook. It has the density to hold up over the high heat. Add a distinct char taste to this abundant vegetable either as a side dish or an ingredient by making ember fired fresh zucchini.

Zucchini is a great vegetable to not only grill but ember cook. It has the density to hold up over the high heat. Add a distinct char taste to this abundant vegetable either as a side dish or an ingredient by making ember fired fresh zucchini.

EMBER FIRED ZUCCHINI

How to cook your zucchini on hot coals.

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I love thick skinned vegetables that come in season during Summer.  They are the perfect items to light a fire and make some hot coals to ember fire flavor into them.

We’re getting ready to coal roast one of my favorite vegetables – zucchini!  This is so simple to do and produces an extraordinary flavor for zucchini to be eaten on its own or to be used in your favorite recipe.  Clean out the fire pit, charcoal grill or outdoor fireplace and prepare to roast “ember fired fresh zucchini” directly on the hot coals.

Building A Small Fire

Starting the fire to burn down the wood into coals Know this from the start – You do not need a large fire!  A small fire is best to accomplish your cooking in about an hour’s time.  For my fire, I am using ten SmokinLicious Single Filet Wood Chunks in Ash with a couple of pieces of charwood that were left over from a previous cook.   Why Ash hardwood?  Because it is hands down, the best hardwood to produce an even bed of coals which is what you want when you coal roast.

I stack the wood so there is quite a bit of air space between the pieces.  This ensures I have good oxygen flow to produce combustion quickly. My technique is to stand the wood pieces on their end and make a circle. I try to have a couple of pieces in the center kind of tipped on to each other.  Remember, you want to produce hot embers quickly so it only requires a little wood and a lot of oxygen to burn things down.  I light my wood using a small butane torch. Leave the torch in place until I’m sure the wood has ignited.  I keep the lid off my charcoal grill so I can push the combustion process through completion and get those ash covered, hot embers.

Red Means Hot

Red Hot coals is the goal before adding the zucchiniYou will know when the coals or embers are ready for cooking when you have uniform coals and they are glowing red from the bottom and gray on top.  I keep a couple of larger coals banked to the side to maintain heat and for reserved hot coals. Just in case I need to rake more to the cooking side.  I like to nestle a high heat metal cooking rack on the hot coals and then place my whole zucchini on the rack.  This allows for little ash to accumulate on the skin.  Remember, those coals are very hot so the zucchini will take less than 20 minutes to tenderize and char.

 

Turn For Full Char

With the zucchini and coal rack in place, I give the embers about 8 minutes to char and cook the first side of the zucchini.  After that time, I gentle turn the zucchini so that each side gets an even char.  Once the first 8 minutes are done, there will be less time needed for each of the other sides as the zucchini will hold heat.  I’ve added one additional wood piece to my banked fire just to be sure I have enough heat in the coal area.  I will not put the lid on the unit during the entire cooking process as this is open fire cooking.  My total coal cooking time is approximately 16 minutes.

 

Perfection In Smoke & Char on Ember Fired Fresh Zucchini

After placing my ember fired fresh zucchini on hot coals for about 16 minutes total, turning several times to get an even char, this spectacular vegetable is ready for eating.  You will see, there is very little coal bed left following this technique so remember, if you are cooking more than a couple of zucchini, you will need a larger coal bed.

For those of you thinking that the black, charred skin will be bitter and not appealing to eat, think again.  Most of the char will rub right off but the flavor will be infused throughout the ember fired fresh zucchini.  I’ve sliced mine about ¼-inch thick as I plan to make a galette of ricotta, garlic oil, and basil.

Check in soon for our posting on that recipe.  Did you love this wood-fired technique?  Leave a comment and subscribe as we continue to bring you new ideas, tips, techniques and recipes for all things wood-fired, smoked, and charred!

You may also enjoying reading:

-Top 10 Vegetables to Cook in Hot Embers

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

-Ember cooked Sweet Peppers

Purchase products:

Wood Chunks- Single Filet

Charwood

 

10 things you didn't know you could smoke that you never thought you could smoke! Once you master these items your culinary flavoring world with smoke will be end list.

THINGS YOU DIDN’T KNOW YOU COULD SMOKE that you never thought you could smoke! Once you master these items your culinary flavoring world with smoke will be end list.

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We are going beyond the obvious and the traditional when it comes to items that you can smoke.  It’s time to up your skills and menu items with the top things you would never think of to smoke.

Keep in mind, we are not just referring to hot smoking.  We’re including the quick technique of handheld food smoking as well as stove top smoking in a pan.

Let’s get to it!

#1 Banana  Things You Didn’t Know You Could Smoke 

Honestly, banana can be smoked via an indirect hot smoking method as well as with a handheld food smoker.  With a peak season from January thru April, and imports readily available, you can enjoy this fruit anytime of the year!  For the handheld smoker technique, skin the banana and expose to the smoke vapor.  This just takes minutes.  For the hot smoking technique, you’ll need to be sure that the banana is placed on the side of the grill that does not have the heat source so it doesn’t get too mushy.

 

#2 Sauces Things You Didn’t Know You Could Smoke

Do you have a favorite sauce recipe that you would love to add a smoky component to?  Don’t waste a lot of time trying to get smoked ingredients into your sauce.  Instead, just expose the sauce to a cold smoke application using a handheld food smoker.  Using this method lets you decide just how strong to make the overall smoky flavor.

 

 

#3 Radish  Things You Didn’t Know You Could Smoke

The best thing about radish is all the root colors they are available in; red, white, purple, and black.  Their shape can be round or cylindrical and they have the distinct undertone of spice and zest.  They are so easy to smoke on a grill with hardwood by slicing them and placing in a vegetable grill pan.  You can even place whole radish directly in hot embers to add flavor and char.

#4 Chestnuts  Things You Didn’t Know You Could Smoke

You’re familiar with roasting chestnuts but did you realize that smoking them is just like slow roasting?  Chestnuts have a lot of moisture which make them ideal for the grill.  Whether on a charcoal, gas or even a standard stove top grill pan, by including wood in the mix, this nut takes on a whole new flavor.  Fresh chestnuts are available during the winter months so start planning.

#5 Chocolate Things You Didn’t Know You Could Smoke 

You’ve probably guessed that chocolate smoking can only be done with a cold smoking technique.  This ensures that no chocolate melts and all that yummy goodness stays perfect inside.  Using a handheld smoker, smoke infusion can take as little as 15 minutes when you let all the smoke captured with the smoking bag dissipate.  Otherwise, it can be a short as just a few minutes.

 

#6 Water Things You Didn’t Know You Could Smoke 

Why would you want to smoke water?  First, there are many recipes that require water in them so this is a subtle way to add a smoky ingredient.  Second, smoked cocktails are all the rage.  Why not smoke the ice cubes instead of the entire drink?  The easiest way, is to smoke water and then place it in ice cube trays and freeze.  You can smoke the water on a hot smoker, stove top smoker or with a handheld smoker.  Lots of options.

#7 Cream Things You Didn’t Know You Could Smoke 

Cream is one of those dairy items that reacts well with smoke vapor.  In fact, most items that contain milk by-product will smoke well.  I really like cream because you can do so much with it: Include it in sauces, desserts, soups.  Each time you use it in a different dish, it will take on a new flavor profile.

#8 Citrus Fruits Things You Didn’t Know You Could Smoke

All citrus fruits are simply spectacular when they are exposed to smoke.  Now you don’t have to smoke the main protein of the meal.  Instead, just serve the citrus with it, whether you juice it on fish, add it to a sauce, or drizzle it on your favorite cake.  Again, you can hot smoke, stove top smoke, or cold smoke citrus.

 

#9 Spices Things You Didn’t Know You Could Smoke

Any spice can be turned into a smoked spice.  Want smoked curry?  Go ahead!  Smoked Cinnamon?  You go it!  You can smoke any spice easily with a handheld food smoker.  In minutes, you can have your own version of any spice smoked.

 

 

#10 Herbs  Things You Didn’t Know You Could Smoke

Just as you can do with many of the previous items on our list, herbs allow you to decide where the intensity of the smoke flavor will come from.  You can smoke herbs and then sprinkle on top of a dish, you can smoke the herb and add it to a cooked item – think herb crusted chicken, or it can be married with other ingredients that the specific herb is compatible with.  Remember, a cold smoke method will keep the herb in its raw state while hot smoking will produce a dehydrated version of the herb that is so much better than those dry herbs you buy in the grocery store.

Get inspired by this article to try your hand at a smoking technique with one of our items or something you have a passion to try.  Then subscribe and follow us so you get additional inspiration on recipes, tips, and techniques for all things wood-fired.

Related reading:

-JUST BECAUSE YOUR SMOKING (FOOD THAT IS!) DOESN’T MAKE IT ALL BAD!

-The Top 10 Vegetables To Cook In Hot Embers

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

Purchase products:

Smoker Wood Chips- Minuto® and Piccolo®

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- "Our fun things for you to try on the grill and in your indoor or outdoor kitchen."

Dr Smoke- “Our fun things for you to try on the grill and in your indoor or outdoor kitchen.”

10 food items that you never thought you could smoke! Once you master these items your culinary flavoring world will be enlist.

10 food items that you never thought you could smoke! Once you master these items your culinary flavoring world with smoke will have end less!

Wrap or no wrap is our topic. The pros and cons for smoking foods in foil- in particular your BBQ and how it can affect the food.

We discuss the pros and cons for smoking foods in foil- in particular your BBQ and how it can affect the food.

SMOKING FOODS IN FOIL: PROS & CONS

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“Does smoking foods in foil still allow the wood flavor to penetrate?”

 It is a common question heard when it comes to hot smoking.  In fact, there is even a technique called the Texas Crutch that relies on wrapping meats like ribs, pork shoulder, and brisket in foil with 1-2 ounces of liquid into the foil and then sealing all ends tightly so no liquid or steam escapes.  This process tenderizes and speeds the overall cooking process, which with hot smoking, can be quite lengthy.

Here’s the thing – when you use this technique, you do so after the meat product has cooked to about 135-150°F.  That means a great deal of smoke flavor has already penetrated.  What about if you start out smoking foods in foil?  Let’s look at the pros and cons of smoking foods in foil, information you can use for traditional oven cooking as well.

Con #1

Aluminum leaches into foods that are wrapped in it.  Current research indicates that the average person can tolerate about 2400mg of aluminum exposure per day due to our body’s ability to excrete the small amounts of this metal efficiently.  Therefore, any ingestion levels over this would be considered a health risk by the World Health Organization.

Pro #1

Aluminum foil is disposable so it is a convenience.  There is no clean up when you cook foods in foil and often there are recycling programs that accept used foil.  It can save on degrading your cookware and grill grates.

Con #2

Aluminum is found in other items like corn, yellow cheese, salt, herbs, spices, tea, cooking utensils, and in over-the-counter medications like antacids.  A derived from aluminum is also used during the purification process of drinking water.  These all must factor into the recommended daily intake of this metal, meaning you need to assess whether cooking in foil will put you over the daily recommended limit.

Pro #2

Aluminum foil aides in producing a convection heat as it is an excellent heat conductor.  Thus, cooking times can be significantly reduced when foods are placed in foil.

Con #3

Foods with higher levels of acid have a higher rate of leaching aluminum into them.  This is true whether the acidic ingredient is in solid or liquid form.  In fact, acidic liquids have a higher leaching rate than solids.  Give this consideration when working with foods such as tomatoes, vinegar and citrus items.

Pro #3

Using aluminum foil can tenderize tougher cuts of meat when you include an ounce or two of liquid.  Additionally, aluminum foil is leak proof when you seal all ends.

Con #4

When you cook acidic ingredients in foil, both the appearance and taste of the foods can be altered by the reaction to aluminum.  The tastes are often described as metallic.

Smoking Considerations

From the smoking perspective, if you start the foods on the grill grates without any aluminum foil, cook until 135-150°F internal temperature, and then wrap in foil to finish, you likely will find very little change in taste.  Ingredients containing acid would have cooked down and not be at a level that would interact as aggressively with the aluminum.

If you do elect to cook on the smoker, charcoal grill or LP grill with foil, know that you can see firsthand the reaction of the aluminum with food ingredients. You can see the wood molecules by the smoke vapor particles that develops on the outside surface of the foil.  As foil is a heat conductor, it also is somewhat of a sponge and will steal some of the smoke vapor particles from the food.

Remember, one of the key benefits to using aluminum foil is its ability to seal tightly whether preventing spillage to a piece of cookware or sealing in liquids for cooking.  Cooking smoked items wrapped in foil from start to finish will not allow for full penetration of the smoke vapor particles that account for the unique color, texture, and taste to smoked foods.  Plus, you likely will increase your risk of health issues with repeated exposure to high aluminum levels.

Thank you for the question submission and we hope you found value in our information.  We welcome all types of questions and encourage you to follow and subscribe to our social channels so you don’t miss anything.  We look forward to providing you with tip, techniques, recipes, and science for all types of wood-fired cooking.

More Related reading on this subject

More Related reading on this subject

Here’s some additional reading:

Why Charcoal Is Not An Ingredient

How Much Wood To Add When Smoking

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- "To foil or not to foil? That is the question (personal preference)."

Dr Smoke- “To foil or not to foil? That is the question (personal preference).”

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Smokinlicious® bridges itself between the food and timber industry. We take great pride in our forest stewardship and USDA compliance.

We consider ourselves part of the food industry. Smokinlicious® is compliant with all USDA (national & international) and local rules regarding the movement of our wood products. We take great pride in our Forest Stewardship practices

IS THE FOOD INDUSTRY CULPABLE FOR THE SPREAD OF OAK TREE MORTALITY?

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In a previously published article about the food industry, we discussed the negative outcome as it relates to sales dollars when brands elect to go into the wood-fired cooking arena without researching anything about wood for cooking.  Let’s take a step further and explore the actual wood and potential risks to that commodity when a brand fails to carry out a menu plan. Thus abandoning the wood-fired cooking concept.

I often wonder if the public is aware of all the pest infestations that are currently plaguing our country as a direct result of the movement of wood.  Correction, that occurred due to global trade.  Yes, it is the use of imported goods on wooden packaging materials in addition to imported plants that have resulted in infestations around our country.  Each year, this risk of infestation continues to rise and frankly, I opine that it isn’t all due to importation.

What if the food industry is really the key exacerbator to this problem? 

Emerald Ash Borer, Hemlock Woolly Adelgid, White Pine Blister, Gypsy Moth, Beech Bark Disease, Sirex Wood Wasp, Winter Moth, Dutch Elm Disease, Dogwood Anthracnose, Butternut Canker, Sudden Oak Death, Balsam Woolly Adelgid.  These are just some of the infestations that are being tracked in the USA.  Let’s take a closer look at one hardwood species that is of great concern to me: Oak.

It is the hardwood of choice when it comes to restaurants likely due to all the hype from the state of Texas when it comes to barbecue.  They like their beef (brisket specifically) and they like it cooked over oak.  As mentioned in our article When A Flop Could Have Been A Success,” there were two franchise brands in particular, that banked on only oak for the success of their wood-fired menu items: Red Lobster and Applebee’s Bar & Grill.

The Food Industry

Red Lobster has over 700 locations while Applebee’s Bar & Grill has nearly 2000 locations.  Now process those numbers.   By sourcing it from whatever suppliers they can locate and then putting it into the food industry distribution network to be delivered with other restaurant goods including foods items like produce, spices, herbs, etc.  Given the enactment of the FDA’s Food Safety Modernization Act (FSMA), we are starting to address some concerns related to the food industry. Unfortunately, the use of wood, more specifically firewood in restaurant kitchens, has not been identified as a need when it comes to health.  Why?

Although Red Lobster has kept alive some of its wood-fired menu items and Applebee’s Bar & Grill is still attempting to get some life out of their wood-fired steaks, I state that these plans failed terribly.  So, what happened to all the wood that was meant for these restaurants?  Did it get thrown into a dumpster at each location to be transported to a landfill?  Did employees volunteer to take some as firewood and transported it to their homes ignoring laws in place to stop the movement of firewood?  Could some supply still be sitting idle in food distribution centers?

Conclusion

It appears clear that we need to start with this commodity called wood and delineate regulations when it comes to using this for cooking. Rather than mass labeling all wood as appropriate for cooking, when its intended for human consumption.  How long before we realize that deforestation from the spread of pest disease has been aided by the restaurant industry?  If we start to question what that wood-fired steak, salmon, or chicken was cooked over, we will understand how little is known about the cooking wood being used.

More Related reading on this subject

More Related reading on this subject

Related reading:

-THE BOLDNESS OF OAK!

-AS HARD AS OAK!

-TO BARK OR NOT

-WHEN A FLOP COULD HAVE BEEN A SUCCESS!

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- “Dr Smoke makes every effort possible to protect our forest from predator insects by carefully and cleanly processing all of our cooking wood products according to USDA standards. We are a supporter of integrated pest management.”

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