Thu 9 Feb 2017
Beech- WOOD SPECIES
Not the most popular of hardwoods in the North American region and certainly it doesn’t have the following like in the European market. However, this is still an interesting hardwood to use for wood fired cooking techniques.
Going Beech! That means your entering the wood family that includes white oak as a relative. Part of the Fagaceae family, the variety we manufacture is Fagus grandifolia Ehrh. Unlike its cousin, Beech doesn’t produce a heavy, pungent flavouring but rather a more balanced, medium toned profile. The common names for the varieties found in the Western New York and Northwestern Pennsylvania regions are American Beech and Red Beech.
Less temperament than Oak, Beech is considered a rather bland wood to look at. When it is exposed to steam/heat, it takes on a golden hue and that is commonly what the coloring to various meats, poultry, and fish will also show. Keep in mind, like all our cooking woods, the descriptors used are truly in the palate of the taster. There are no rules that say one wood must be used with a specific food. Experimentation is what the art of fire cooking is all about. And, the region that the wood is harvested from also factors in to the flavoring it will provide when foods are exposed to it. The same wood in a western state will not produce the same flavoring as the wood from an eastern state. Everything interacts with the tree: soil pH, growth location, sun exposure, precipitation exposure, etc.
Heat Level: High – 21.8 MBTU
Fuel Efficiency: Excellent
Ease of Lighting: Poor
Ideal Uses: Baking/Grilling/Roasting/Braising/Pit Roasting/Hot Smoking/Cold Smoking
So, take a go at Beech, even if it takes a bit to get it lite. The aroma is pleasant, the burn time is extensive, and the infusion appealing.