Smokinlicious Wood Blocks

Smokinlicious Wood Blocks- DrSmoke

 DON’T PUT US LAST!

Case Notes: A restaurant is preparing to open in a new location and made the decision to invest in an Italian made pizza oven that has an option for wood-fired cooking.  This equipment would take 6 months to manufacture and deliver to the USA, which gave the owners time to complete renovations on their new building in preparation for the free-standing oven’s installation.  During that time, menu development and plating options were reviewed and decided upon.

The one planning need that was left to the last minute – locating the supplier for the cooking hardwood and determining appropriate sizing for the new equipment!  WHY???

It always surprises me that restaurateurs are willing to spend $50,000 and up for commercial equipment that does a specific function or technique, yet they don’t spend the time before that purchase ensuring they can obtain the quality accessory needs to get every benefit from that investment.

Here’s the best part: often these equipment lines tote that they can do all sorts of functions including wood-fired cooking techniques.  The truth – they aren’t really promoting that function of their equipment line!  They simply want to sell you the equipment and have you use standard fuel options like electric and gas.  How did I come to this conclusion?  By the content of the user’s manual.

Many do not reference:

  • size of wood product needed for the equipment
  • how to light the product
  • how much of the product to use
  • where to locate a supplier of the cooking wood
  • pictorials of the steps to do the technique
  • provide a troubleshooting guide.

Do you really want to spend $50,000, $60,000, $100,000 and be left to fend for yourself with that investment?

Take the appropriate steps when considering additions to or replacements in your equipment line.  Research not only the equipment but what is needed to do the smoke infusion technique with that equipment.  Yes, wood chips are readily available even though there is a high level of variation between products.  But other products are not so easy to find like wood pieces larger than wood chips but smaller than split firewood logs.

In addition, wood-fired techniques can also require additional “tools” to be available in the kitchen that may not have been standard inventory before.

Such things as:

  • fire retardant gloves
  • fire grade tools like long handled tongs and a wood poker
  • a MAP canister/torch for lighting the fire
  • an infrared thermometer for reading temperatures within the cooking chamber
  • an ash receptacle.

Prioritize the needs of a wood-fired equipment addition by first reviewing the best option in equipment for your business’ need and second, assessing all the requirements of the wood to be successful in bringing this technique to your kitchen!

 

Dr. Smoke

 

 

 

 

 

 

 

 

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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!

 

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While we attended the “Big Pig Jig” in Georgia we noticed a significant amount of competing teams using the fire wood approach to cooking. The wood they were using for the smoking process was covered in bark! We discussed not only the health concerns but also the effect of the bitterness that bark imparts on the food. Some teams swore by its use as an added flavor additive to their cook product while others were very much unaware of the health concerns.

We all have allergies, no matter what part of the country we live in, the biggest contributor to this is the pollen from plants that are caught in the bark of the trees. This pollen is in the bark portion of the tree and will be released only during the burning process! Therefore this pollen will be either imparted into the foods that are being cooked or in the air. There are creatures of the world that use the bark of the tree for their home, which will be released only during the burning process. Likewise they will have an effect on the taste! While all teams are looking for the edge to win! My team and myself could not believe that the fire wood approach was so widely used!