Technique® Cast Iron Grill Pan and Smoker:
Second Test Kitchen Results

The Smokinlicious®Test Kitchen conducted an additional test using the Technique® Cast Iron Grill Pan and Smoker which many of you purchased from QVC as the Special of the Day. This time, we used our flavor-infused wood product called the Woodscuit ® on the stovetop.

What We Cooked: Boneless Pork Tenderloin

How We Cooked: on the stovetop using medium-low heat on the gas range

What Wood We Used: Bourbon Flavored Woodscuit ® – 3 pieces

Length of Cook Time: 2-1/2 hours

Findings: Again, as our previous test cooks have demonstrated, the Technique® Cast Iron Grill Pan and Smoker provides for a very moist product. This time, we lined our drip pan in foil to decrease the amount of elbow-grease needed to clean up. Since our Woodscuit ® product has a moisture content of ~45 percent, these wood pieces did not display the charred look like the woods used in the previous test cooks (both theWood Chips and Smokin’ Dust® were black by the end of the cooking time). However, once the tenderloin was finished, our panel of tasters did not find any significant smoke flavor to the end product. For those pieces that had been more to the center of the pan, the tasters noted slightly more smoke flavor but overall, there was no distinguishable smoke flavor infused in the food.

Currently, our Test Kitchen has found that the Wood Chips used on the stovetop, provide for the greatest flavor infusion of the wood used. As always, we will continue to test this cookware with a plan to see if adding water to the smoke pan with the wood product, helps to keep the flavor infusion going.

Stay tuned!

Fingerling Potatoes are Next

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

During most competitions we distribute a sample of our products to the competiting teams.  I call it the secret ingredient of the competition!!   During the Oinktoberfest I handed out smokin Dust as our gift pack to the teams.  In the fairness of the competition I try to mix up the flavors among the teams!  The following is what one competitor had to say about our product:

 ”We would like to thank you for your sample of Black Cherry Smokin’ Dust® during Oinktoberfest 2007.  We were able to place 4th in pork during the KCBS contest using your product.  Even better we were able to win Grand Champion in the backyard event on Sunday.  We used the Dust on all categories, (1st chicken wings, 6th sausage, 3rd ribs, 2nd beef).   We also won the chili cook off with meat smoked using the Dust.

Overall great product that gave us the winning edge, my order is coming soon!”

Brian
Good Smoke BBQ
Rochester, NY
Thank you Brian!!

Bon Bar B Q

Dr Smoke!!! 

 

 

 

Dr Smoke along with his bag of natural flavors is off to the New Jersey State Championship- Wildwood New Jersey!  He will be experimenting with a ”Mango” and  a “Wine” Flavor.  Once the formula passes the “smoke” test they will be released on our web site for sale!  Watch for them soon!!

 

SMOKIN’ DUST®

We are introducing additional flavors to our Smoking Dust®
line of products: Papaya, Jamaican Rum, Bourbon, Vanilla and Almond. Samples will be available at the “Pigs in the Park” event on May 18-20th Danville, VA. We feel that these will be great additions to our other flavors.

Dr Smoke is working in the lab to develop Smoking Dust®
that will replicate the wine families (ie Merlot, Chardonnay). We will continue to update you on his progress with these flavors.
We hope everyone will have a chance to visit our booth in Danville, VA “Pigs in the Park” event to sniff Dr Smoke’s latest flavorsWe hope everyone will have a chance to visit our booth in Danville, VA “Pigs in the Park” event to sniff latest flavorsWe hope everyone will have a chance to visit our booth in Danville, VA “Pigs in the Park” event to sniff latest flavors

We hope everyone will have a chance to visit our booth in Danville, VA “Pigs in the Park” event to sniff latest flavors

The following was received from Dave Witt in West Seneca, NY - 

“I mixed about 3 tablespoons of Smoking Dust with my regular cherry wood sawdust. I had no issue with the temperature going hotter. I was a bit concerned when I opened the bag of dust… I was worried that because it was so fragrant that it would overpower the finished product. Instead it brought to the forefront the subtle flavor of what wood type was being used. You have a very good product there and I’m looking forward to trying it on my offset soon.”

We have received a number of inquiries on how to smoke a turkey for Thanksgiving. Here are my suggestions:
 
            If you are using an electric smoker, use either the wood chips (Sugar Maple-suggested) and/or the Flavored Smoking Dust (Apple-suggested).  Everyone knows their own smoker, however, I would recommend not smoking throughout the cooking process.  Since the electric smoker will give off the heat, add chips or dust at the beginning, nothing half way through and finally at the end of the process, approximately  ½ hour before the finish.  I do not like a heavy smoke on Turkey!  If you prefer heavy smoke – then feel free to smoke throughout the cooking process. (more…)

We had a great time at the “National BBQ Festival” in Douglas, GA.  The hospitality was excellent and we send our best to Myra at the Hampton Inn.  Our Educational Series on how to smoke not only the expected food items (ribs, butt, etc.) but also unique food items (pizza, mushrooms, bananas, eggs, etc.) continued.   The local PBS crew was great in filming our preparation of the pork butt on Friday and then preparation of the pork loin and finished banana tartlets on Saturday.  This will be part of a 13- part series on  Barbecue.  Thank you,  Amanda and crew, of Kef Media Associates(more…)

Smokinlicious®.com’s newest product, “Flavored Smoking Dust”, was very well received by the public at the 18th Annual Jack Daniel’s World Championship Invitational Barbecue in Lynchburg, TN!   This product consists of a refined sawdust which is a composition of hardwoods- sugar maple, wild cherry, red and white oak, and ash.   We then add an FDA approved, all natural flavoring to the mixture.  Our current flavor offerings include:  Apple, Cherry, Peach, Orange and Coconut.  When used for the smoking process the mixture retains its high moisture level so that it will smoke when applied directly to the fire.   
 
If you were at “The Jack”, we demonstrated this product in the Big Green Egg® by preparing samples for the public.   We found that this product does increase the temperature of the cooker by about 15 to 20 degrees.  We did not soak the product prior to use; we applied it directly from the package.  Soaking in water should increase the smoking and reduce the increase in temperature. Smoking Dust will work very well in a gas grill smoking drawer or a foil pouch.   The crowds found the smoke smelled terrific!  Oh, I might add, that some of the Canadian and Swiss teams competing at “The Jack”  used this product during the competition.