Alder wood for a light smoke wood flavor

Alder wood for a light smoke wood flavor

ON THE LIGHTER SIDE..EASTERN ALDER!

As we highlight another hardwood from our offerings, we need to start by pointing out that we are referring to Eastern Alder not the better known Western Alder or Red Alder of the west coast.  Eastern Alder is part of the Birch family, with the scientific name of Alnus but the common names for the varieties found in the Western New York and Northwestern Pennsylvania regions of Eastern Alder (Smooth Alder), White Alder, Red Alder.

Alder is a relatively soft hardwood of medium density.  It is most commonly used with fish but I think I need to stress here that really any cooking hardwood can be used with any food item at the discretion of the cook.  Many factors play in to how a hardwood reveals itself during the cooking event: rub ingredients, brine ingredients, quality of the meat/poultry/fish, freshness of the food item, style of cooking (over the coals, in the coals, indirect heat, etc.) and most importantly, oxygen flow which feeds the combustion of the wood.   Alder provides a neutral coloring to the outer skin of foods which is why it is a favorite for fish.  Would this be a first choice for say a steak or other beef item?  No, but I certainly like to use it for lots of other things like fruit, vegetables, cheese dishes, and of course, fish.

For cooking, you can expect Alder to perform as follows:

Heat Level: Medium – 17.6MBTU

Fuel Efficiency: Fair

Ease of Lighting: Good

Ideal Uses: Cold Smoking/Poaching/Grilling/Stove Top Smoking

When you’re looking for something on the lighter menu of woods, keep Alder in mind, and explore its lighter heat level and versatility for the more delicate items of cooking.

 

Additional information:

-THE SAFE BET!

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

-KIWIFRUIT GETS SMOKY

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- "Alder is a very versatile wood for all foods."

Dr Smoke- “Alder is a very versatile wood for all foods.”

 

Alder wood for a light smoke wood flavor

Alder wood for a light smoke wood flavor

Add a great flavor to Avocado by grilling them!

Add a great flavor to Avocado by grilling them!

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Oh, the wonderful, healthy, creamy, flavorful avocado.  With more potassium than a banana and 18 amino acids for daily intake, you can’t go wrong with this single seed fruit.

Did you ever think to grill this fabulous fruit with a little wood to give it even more flavor?  We’ll show you just how easy it is to wood fire avocado on the gas grill using wood chunks for your smoke infusion.

Making It More Than A Grill

Regardless of the brand of gas grill you have, you can add wood chunks to the grill for wood fired flavor.  My grill has heat shields over the burners so I use that area to add one small wood chunk under the grill grate, directly on the heat shield.  No, you won’t damage your grill, as the wood combusts to ash and basically blows away.

One chunk is all it will take to get great flavor into the avocados.  I keep the burner that the wood chunk is located on set to medium as well as the burner next to that one on medium.  Since I have 4 burners, 2 are on and 2 are off.

Once the grill is to 300° F, this technique will take less than 20 minutes.

Simple Avocado Preparation

The only preparation needed for the avocados is to cut them in half and remove the seed.  The avocados are placed flesh side down on the grate only on the side with the burners off.  The heat captured within the grill will spread throughout the grilling area and cook the avocado while adding wood smoke vapor.  Note, it’s important that you don’t attempt to move the avocados for at least 10 minutes otherwise you will find the avocado flesh will stick to the grate and you’ll lose much of the fruit’s flesh.  Wait until some of the fat renders and chars making removal so simple.

Prep To Finish In Less Than 20 Minutes

In less than 20 minutes you will have wonderfully wood flavored, charred flesh avocados ready for your favorite recipes.  Think of using this fruit in smoothies, dips, on salads, as a creamy ingredient for sauces – remember, avocado can be used to substitute the amount of butter used in most recipes.  We will take some of our avocado and make a wood fired guacamole first.  Our recipe will post soon so stay tuned and don’t’ forget to send us your pics of wood fired avocado.

Did you get motivated to fire up the grill with wood?  Send us a comment or your avocado fired pics and don’t forget to subscribe.  Bringing  you fun, innovative tips, techniques and recipes on all wood fired methods for foods, beverages, spices, herbs and so much more.

Be sure to check out:

-The Top 10 Vegetables To Cook In Hot Embers

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

-STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

Purchase products:

Wood Chunks- Double and Single Filet

Dr Smoke- "For a great smoky flavor to this popular fruit try wood fired cooking and smoking approaches."

Dr Smoke- “For a great smoky flavor to this popular fruit try wood fired cooking and smoking approaches.”

Add a great flavor to Avocado by grilling them!

Add a great flavor to Avocado by grilling them!

Cooking steak on the grill or in the grill pan is a universal question. Read more below to understand some of the techniques.

Cooking steak on the grill or in the grill pan is a universal question. Read more below to understand some of the techniques.

A GUIDE TO SUCCESSFULLY CHOOSING, PREPARING, AND COOKING THE PERFECT STEAK

Being able to successfully cook a steak is a skill that most people aspire to have. Pay attention to these details and you’ll see that it’s not that difficult to pull off.

To begin, you need to understand the basics of the different cuts of beef and how to choose the right one. From there, we’ll get into how to cook it to your desired level of doneness.

Choosing a Steak

Examining the butcher shop cases can be overwhelming. There are so many different cuts available—big steaks, skinny steaks, huge roasts, small roasts, and more. If your goal is to cook a good steak at home, I recommend sticking with the rib-eye, T-bone, New York strip, or filet Mignon. These are the most expensive cuts, but in steaks you get what you pay for and these are the most tender when grilled or pan fried. The differences in tenderness come from the cow having stability muscles (think the lower back), which are less powerful and thus tender, and load-bearing muscles, which are tough. Price is directly correlated to these qualities. A tender steak will cost a lot more than a tough steak (though with the right treatment, you can successfully turn a tough cut like brisket into a tender, flavorful meal).

If the sheer volume of beef cuts still overwhelms you, check out our easy-to-read guide to steaks and their tenderness, price, and ideal preparation.

The seasoning requirements differ based on the cut. A tougher steak requires more seasoning because your eating experience is mostly about tasting the seasoning, rather than enjoying the tenderness of the cut. For example, you can get away with simple salt and pepper on a perfectly cooked filet mignon, while a flank steak used for fajitas should have some sort of spicy rub all over.

Cooking Tips

So, you’ve purchased steaks that fall on the tender side and you’re ready to cook them. First let them rest at room temperature for about 30 minutes to take the chill off. This results in more even cooking. Pro tip: If you are cooking for someone who likes a well-done steak and you like yours rare, leave yours in the fridge until the absolute last minute; your steak will cook less than your guest’s in a similar amount of time.

If you’ll be cooking on the stovetop, a cast iron or stainless-steel pan will work best. Nonstick coating can’t handle the high heat required for cooking a steak. Before you place the skillet over high heat, lightly season the steaks with a mild rub or just salt and pepper. While the skillet is warming, pour in a few tablespoons of peanut, canola, or other high-smoke-point oil. When the oil is shimmering and the pan is hot, place the steaks in the pan and loosely cover it with foil to prevent oil from splattering. Now is also the time to turn on any kitchen fans, as this will generate some smoke. If your steak is less than 1 inch thick, you can plan on cooking it in the pan the entire time. If your steak is thicker than an inch, do the searing on the stovetop and then move the entire pan to a preheated, 400-degree oven to finish cooking it without overly charring it.

When the steak hits the hot pan, start your timer. In general, 2 to 5 minutes per side is sufficient for medium doneness on a hot skillet. This range is flexible because, among other variables, everyone’s heat is slightly different, as is the steak’s starting temperature (depending, for example, on when you pull it from the fridge). For thickness of an inch or less, I like to sear for about 3 minutes on each side, after which you should let it rest. If you have a thicker steak, you would put it in the preheated oven after the two 3-minute turns and let it cook for another 2 to 5 minutes until you achieve the desired doneness.

When you are finished cooking the steak, add a tablespoon of salted butter on top and a fresh herb – thyme works well – to get that expensive steakhouse-style flavor pop.

You have two methods for determining doneness. One is to use an accurate digital cooking thermometer. If you are aiming for a rare steak, you’ll need to pull it off the heat when the internal temperature is between 120 and 130 degrees F. On the opposite end of the spectrum, if you want a well-done steak, you should pull it off the heat when the internal temperature is between 160 and 170 degrees. The illustration below shows varying levels of doneness. The steaks will continue to cook slightly while resting, so take that into account as well.

Is this all a bit much to remember? Bookmark our illustrated guide to steak doneness and keep those temperatures in mind next time you’re trying to achieve the perfect level of doneness.

Don’t have a fancy digital cooking thermometer? No problem—you can use your hand! By positioning your thumb and fingers in various ways, you can mimic what a steak should feel like at various levels of doneness. The tenderness of a steak will roughly correlate to the feeling of the thick part of your palm, below the thumb, when your thumb sequentially touches the index, middle, ring, and pinky finger. Touch that part of your hand with the index finger of your other hand while moving your fingers from index to pinky, and you’ll feel that part of your palm getting firmer. If this seems daunting at first, simply use both methods. Get used to using a thermometer and at the same time touch the steak and see what it feels like. Don’t understand what we mean? Check out this guide to using your fingers to check steak for doneness.

Is this all a bit much to remember? Bookmark our illustrated guide to steak doneness and keep those temperatures in mind next time you’re trying to achieve the perfect level of doneness. Also practice touching the meat, as we show below, and learn to feel your way to the perfect steak using your touch and chef’s intuition.

Grilling Tips

Would you rather cook your steaks on the grill? You can easily apply most of the above methods to a hot grill, cooking the steaks directly on the grate. The same searing times apply, and if you have a steak that is thicker than 1 inch, simply finish cooking it over indirect heat (so in an area with no charcoal or with the gas burner turned off). You should get the same great results, but with the added bonus of grilled, smoky flavor.

To sum up, successfully preparing a steak is all about cut selection and cooking time. If you stick with a tender cut of beef and cook on high heat, then you can confidently start with the 2 to 5 minutes of sear time on each side and then finish it off in the oven.

Remember to hit it with a little bit of butter and a fresh herb, and you’ll find that you can easily prepare a fancy steakhouse-quality dinner at home.

 

Author: John Thomas

Source: eReplacementParts Blog

 

our Hickory double filet is great for most smoking or grilling equipment

Our Hickory double filet is great for most smoking or grilling equipment

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IS HICKORY THE WOOD TO SMOKE & GRILL WITH? Click To Tweet

The question is one of the most common we hear.  What is the most popular wood you sell? 

Initially, our response was that there wasn’t one hardwood that was dominating the order system.  That certainly has changed over the course of the past few years.

Without question, Hickory has become the most requested hardwood.

Why Hickory?

I truly believe the catalyst for the popularity of hickory particularly for smoking foods, is television and YouTube.  Yes, all those cooking and food shows, and YouTube channels have catapulted grilling/smoking with wood and charcoal leaning toward Hickory.  As if Hickory is the only choice for “real” barbecue.

Some of the root of popularity of Hickory is the generational secrets of barbecue.  Hickory has been, for many decades, a commonly found hardwood in the traditional barbecue states who are credited with bringing barbecue to the limelight.  North Carolina, South Carolina, Georgia, Virginia and then advancing west to such states as Tennessee, Missouri and Alabama.  Gradually, those who wanted to duplicate the smoke flavors of the south continued to request hickory.  The result: hickory has become one of the highest demand hardwoods in North America.

Is There a Holy Grail for Smoking Wood?

Without question, those known in the world of barbecue as major players have stimulated the belief that their choice in smoking wood is the key to their success and notoriety.  Here’s is the conflict: many fail to admit that there are many other factors that account for their success.  Although they may have made their mark by sticking with that one wood for the entire time they cooked and gained popularity, they also committed to specific equipment, fuel product say a specific brand of charcoal, meat supplier, whether they keep the bark on the wood or remove it, and brands or recipes for rubs/sauces/marinades.  ALL these items factor in to the overall success of a cooking event even in barbecue.

Life of the Tree is Key

I won’t get into the details about one brand of charcoal or briquette over another, or the influence of a wet or dry rub on the meat’s ability to absorb smoke vapor.  Those discussions will be for another day.  What I will stress is that the climate and soil of tree’s location is by far a key determinate in whether it will make a great smoking or grilling wood.  Specifically, the more balanced the pH level of the soil the tree’s roots are bound to and the amount of precipitation the tree is exposed to in a given year, directly affect how favorable the wood will be for smoking, grilling, and cooking in general.

I’m often told by new customers who had previous experience with hickory and found it to be too strong in flavor, producing too dark a coloring to the food’s exterior, and often producing a sooty appearance to both the food and equipment, that once they tried our wood, they had the exact opposite result.  Why?  The easiest answer is we simply have better growing conditions in the Northeast than other areas that grow Hickory trees.  Plus, we have access to the better species of this hardwood family.

More Choices Don’t Always Mean Better Outcome

With over 20 species of Hickory in North America, they are not all equal when it comes to cooking with them.  Many of these 20 species are known to produce bitter undertones when foods are exposed to their smoke vapor.  That means, poor results for the cook or Pitmaster who believes in hickory for their food production.

I like to compare hardwoods for cooking to extra virgin olive oil.  There are hundreds if not thousands of brands of olive oil available.  Yet, many producers marketing an extra virgin olive oil (EVO) are using low grade oils in the production rather than meet the requirements for EVO labeling.  Wood is similar.  There is no obligation to label where the wood comes from, how old it is, how it was processed, what species it is from, and if it is from the raw material of the timbered tree or a by-product or waste product of another use.  Just like olive oil producers using pomace or the olive residue left over from the traditional production of olive oil, hardwood can be a leftover as well and re-purposed into something it wasn’t initially intended for.

Blaze Your Own Trail

My hope is that I’ve stimulated some thinking into what makes for a great smoking wood, grilling wood, or cooking wood in general.  Instead of duplicating a celebrity figure or following a current fad, blaze your own trail into what pleases you and the people you are serving your amazing grilled and smoked foods from the wood fire to.  With so many factors affecting a food’s taste, appearance, and aroma, it’s time to simply experiment, keep a log, and find what pleases you.  It may turn out to be one hardwood that you feel is the wood or it could simply be the food that guides you.

More Related reading on this subject

More Related reading on this subject

Additional reading:

-WHAT A NUTTY CHOICE!

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

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

-TO BARK OR NOT

Purchase products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Wood Chips- Minuto® & Piccolo®

"While hickory is the number one choice for Southern barbecue, it should not be your only choice. Think of the other 7 species that add unique flavor to any of your dishes."

Dr Smoke- “While hickory is the number one choice for Southern barbecue, it should not be your only choice. Think of the other 7 species that add unique flavor to any of your dishes.”

 

 

 

We hope this latest posting was informative.  Leave a comment or suggestion as we love hearing from you, especially when it comes to what you want to learn about next.  As always, subscribe and follow us so you don’t miss out on the latest information.

our Hickory double filet is great for most smoking or grilling equipment

our Hickory double filet is great for most smoking or grilling equipment

 

 

Dr Smoke monthly newsletter the august edition

Our double filet box of pristine no Bark hardwood chunks ready for the next customer!

Our double filet box of pristine, NO BARK, hardwood chunks ready for the next customer!

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WHAT’S IN THE SMOKINLICIOUS® WOOD CHUNK BOX? Click To Tweet

These two questions have been quite common for the 12+ years we’ve been in business.  What does a cubic foot box of wood weigh?  How many pieces do you estimate are in a cubic foot box of wood?

Due to the regulations imposed by The National Conference on Weights and Measures -Uniform Regulation for the Method of Sale of Commodities, we cannot specify weight on a wood product, even though we are a cooking wood.  Instead, when asked about weight, we only provide an estimate clearly stating that wood is not sold by weight due to the variation in moisture level and density of the wood selected.

I can, however, tell you the details that a recent first-time customer posted to an online forum that had me elated!

The Specifics You’ve Asked About

This customer took a lot of time and effort to get to the details about our wood; the packaging and the weight not just of the carton, but of specific select pieces.  This customer purchased the Serious Smoker Double Filet Wood Chunk which is our cubic foot carton product with the smallest chunk sizing.  We offer an option to select up to 3 wood choices for this carton size, with this customer selecting our 3 most popular hardwoods: Hickory, Sugar Maple and Wild Cherry.

First, let’s look at this customer’s overall purchase.

It’s In The Numbers

The packaged hardwood weighed in a 32.5 lbs.  A total of 139 pieces of wood were packaged.  Of that total, 48 pieces were Wild Cherry, 44 pieces Sugar Maple, and 47 pieces Hickory.

Individual Weights

This customer owns equipment that references specific weight of wood needed to smoke optimally.  In this case, just 2-4 ounces of wood is ideal.

Although weights for each of the 139 pieces of wood were not obtained, a sufficient sampling was done.  Here is what was reported:

The lowest weight of a Wild Cherry chunk (remember, these are all double filet) was 1.5 ounces and the highest was 4.1 ounces.

The lowest weight of a Sugar Maple chunk was 2 ounces and the highest at 5.7 ounces.

The lowest weight of a Hickory chunk was 2.8 ounces and the highest at 6.4 ounces.

For this equipment user, there was an estimate that 139 pieces of hardwood would provide for some 100 smoking events!

What I loved the most about this report is that it correlates specifically to the density of these 3 hardwoods.  Hickory has the highest density of the 3 woods selected and this is reflected by the weight of the individual pieces sampled.  Sugar Maple would be next in density followed by the Wild Cherry, all proven with the reported weights.

What Did You Learn?

Unquestionably, there is a lot of wood chunk pieces in a cubic foot carton!  Which means, you want to ensure you can use that much wood in a reasonable amount of time to maximize the freshness factor and peak level for function as a smoking wood.  Individual pieces will vary in weight even if the dimensions of the pieces are relatively the same.  That is the nature of a water rich material – the water weight influences the overall piece weight.

We are indebted to this customer for taking the time to inform us all of his findings since by law, SmokinLicious® can’t offer this detail.

We hope you liked this post.  We’d love to hear from you so subscribe, comment and follow us on all social media platforms.  Keep those suggestions coming for future information you crave.

More Related reading on this subject

More Related reading on this subject

Additional reading:

HOW MUCH WOOD TO ADD WHEN SMOKING

BOOST UP THE FLAVOR OF YOUR SMOKER BOX!

THE ART OF CUSTOMIZING YOUR COOKING EXPERIENCE

Purchase Products:

Wood Chunks- Double Filet

Dr Smoke- "Thank you to this great customer for analyzing our box."

Dr Smoke- “Thank you to this great customer for analyzing our box.”

Fruit trees are sprayed with pesticide to maximize the fruit yield. Spraying of chemical on the bark may not be too good for using in barbecue?

[Fruit trees are often sprayed with pesticide to maximize the fruit yield. Spraying of chemical on the bark may not be too good for using in barbecue?]

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ARE FRUIT WOOD TREES LIKE THE APPLE “SNOW WHITE” BIT INTO?

There is a fierce debate out there about the use of fruit wood trees, specifically apple and cherry varieties, for cooking purposes.  As a Company, we frequently get the same question – “Why don’t I see Apple wood as an option to purchase?” Here’s the short answer: We do not, and will not, produce our products from orchard-based woods.  Our reason is simple – we do not believe in smoking foods over woods that have been or have the potential to be sprayed or growth enhanced with chemicals.

Let’s review a fact about trees.  All trees produce prussic acid, better known as hydrogen cyanide.  We feel that humans can use woods produced in nature when they have been left alone, unburden by the human hand in trying to manage what sometimes is the normal cyclical pattern of nature.  In the areas in which we purchase the heartwood for our cooking wood production facility, the varieties of cherry (Prunus pensylvanica L.f.) we commonly deal with are: Northern Pin Cherry, Fire Cherry, Wild Red Cherry, and Pigeon Cherry.  Of course, predominately, we bring in Wild Red Cherry.  There are many different cherry tree varieties available throughout North America.  The main difference in these woods is that our forest trees, the type we manufacture, tend to be on the sweet-tart side versus the sour-bitter.  For the most part, hydrogen cyanide is found mainly in the leaves and seeds of the cherry tree.  Black Cherry bark is also commonly used in herbal cough remedies.

The dominate opinion is that when used in small quantities, the hydrogen cyanide is a moot issue. Now let’s talk about the smoking application of wood.  Cyanogenic compounds WOULD remain a factor for our production of cooking wood.  This is because we do not allow our gourmet woods to deplete their moisture content to a level that other wood product manufacturers may (what is commonly referred to as “seasoning of the wood”).  For ideal smoking of foods, wood needs to have a moisture level preferably at ~20%.  This results in the wood smoldering rather than burning at a rapid rate.  The resulting smoke from the plant material provides for that wonderful flavor.  Because smoking is done at low temperatures for longer periods of time, the polycyclic aromatic hydrocarbons (PAH’s) found in wood molecules are not stimulated as they normally would be when cooking, say, a steak over a hot flame.  Thus, the health risk associated with PAH’s and smoked foods is not considered an issue.  The same can be said for ember cooking – using the heat of the residual coals to cook foods.

Our main concerns regarding woods used for wood fired cooking methods is to always ensure a bark-free product.  Bark does not hold moisture but rather is designed to rid the tree of wastes by absorbing them and locking them into this area.  In fact, this is the reason why bark-on woods burn so much faster than bark-free wood pieces.  This portion of the tree is responsible for temperature flare-ups, tainted smells, ‘spotty’ appearance of the food’s skin, creosote, and increase in the production of ash.  Additionally, once the temperature is increased during wood-fired cooking, heterocyclic amines, or HCAs, are created due to the reaction of the amino acids and creatine with the higher cooking temperature.

In a nutshell, a person is at greater risk of cyanide exposure in treated wood products for home construction than they are when consuming BBQ or other wood-fired foods. Knowing the source of the wood being used in the cooking application is vital to ensure that the necessary steps have been taken to prevent tree disease and pest infestation spread, as well as to ensure that the wood has not been exposed to any chemical/toxin treatments.

It is our hope, that one day soon, inspection of the wood products used by restaurants, caterers, BBQ competitors, and grocery stores who promote smoked and natural-wood fired foods, will occur as normally as food inspections.  After all, I think we all can agree that WHAT you cook the food over is just as important as what food you are cooking!

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More Related reading on this subject

More Related reading on this subject

For related reading:

TO BARK OR NOT

TASTE IS AROMA!

WOOD FIRED CLAMS MAKE THIS THE PERFECT BITE

Purchase products:

Wood Chunks- Double & Single Filet
Wood Chips- Grande Sapore®

Dr Smoke- "Enjoy the fruit of the tree because that is what they're there for. Just be careful when using wood from on orchard to cook your food."

Dr Smoke- “Enjoy the fruit of the tree because that is what they’re there for. Just be careful when using wood from on orchard to cook your food.”

We discuss the Electric smoker and what the before chips and after chips! The chips should have full combustion for the proper smoke flavor.

We discuss the Electric smoker and what the before chips and after chips! The chips should have full combustion for the proper smoke flavor.

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Without question, electric smokers are by far the easiest smokers to manage as they require no charcoal lighting, no constant checking of the fuel supply, and usually no messy ash pan.  These are units that are designed to run on very little wood product, usually between 2-5 ounces because the actual ‘fuel’ is an electric coil.  No gas, charcoal, or pellet.

Are There Flavor Differences?

To answer the question of whether flavor differences exist between an electric unit and those that use combustible fuel sources, you need to weigh who the response is coming from.  For me, someone who has an electric unit (we need to have a good assortment of equipment to produce our recipes), I do indeed feel there are flavor differences.  Without the volatile gases that are produced with combustible items meaning wood and lump hardwood charcoal, there is less of a smoke flavor.  The trademark smoke ring on meats can also go missing with electric units.  Take this into consideration when deciding whether to purchase an electric unit.

The Small Wood Appetite

Electric smokers are very specific when it comes to the quantity of wood to use.  Most manufacturers will provide a measurement level in ounces that you need to adhere to.  If you should have an electric unit that does not include the reference to wood quantity but does have a wood tray, be sure not to overfill that tray.  Most units use between 2-5 ounces of wood product to start.  You may have to replenish the wood 1-2 more times depending on what your smoking.  Larger cuts of meat, plan on enough wood to fill the wood tray three times.

Solid Black Wood Chips

You followed the directions and placed the referenced amount of wood chip product in the unit but when the cooking time was finished, you looked at the chip tray and found most of the wood chips still in solid form.  Nothing was reduced to ash and all the chips were black in color.  Did something go wrong?

Black color to the wood chips means that the wood processed through most of the stages of combustion and turned to carbon on the outside, giving the distinct black coloring.  If the wood chips are still in sold form, then combustion was not complete.  Complete combustion would have reduced the chips to a pile of carbon ash.

Combustion Has Needs

To ensure complete combustion of a wood product specific factors need to be in place: air-fuel ratio, quality of the fuel, reduced moisture or water level, etc.  The 3 ingredients that must be present to sustain combustion are oxygen, heat, and fuel.  If you can achieve a balance of these 3 ingredients, you will achieve complete combustion and have great success with wood product used in an electric smoker.

Can Black Chips Be Re-Used?

The most important thing to remember about combustion is when wood is reduced to carbon, it produces very little if any smoke and has no flavor release.  To answer the question of whether wood chips that are black but still in solid form can be re-used, the answer is no.

Those chips will not give out any flavor, they simply will finish the final stage of combustion and turn to ash.

Remove those black chips and add fresh, keeping the chips in the dry state when smoking with them.  You’ll find better results and less waste in the wood product you purchase.

Did you find this information helpful?  Let us know and be sure to follow and subscribe to us as we bring you innovative ideas for adding wood-fired flavoring to all types of foods, the SmokinLicious® way!

For related reading:

-SMOKE SIGNALS: LEARN WHAT THE COLOR MEANS WHEN COOKING WITH WOOD

-HOW MUCH WOOD TO ADD WHEN SMOKING

-WHY WON’T MY WOOD CHIPS SMOKE??

-GIVE ME THAT BEEF BRISKET!

Purchase Products for Electric Smoker (all units):

WOOD CHIPS- GRANDE SAPORE®

WOOD CHIPS- MINUTO® & PICCOLO®

Smokinlicious® Minuto® chips are screened in three sizes so that they match your smoking needs.

Smokinlicious® Minuto® chips are screened in three sizes so that they match your smoking needs.

 

 

Dr Smoke- "Electric smokers fit a very nice niche in the market especially when open flame charcoal is prohibited by the environment (condo, time share). The smoldering of the chips will provide great smoke."

Dr Smoke- “Electric smokers fit a very nice niche in the market especially when open flame charcoal is prohibited by the environment (condo, time share). The smoldering of the chips will provide great smoke.”

 

This Diagram shows the two key elements of the tree that can effect your Barbecue results. Smokinlicious® only harvest wood from the heartwood of the tree.

This Diagram shows the two key elements of the tree that can effect your Barbecue results. Smokinlicious® only harvest wood from the heartwood of the tree.

LISTEN

This is one of my favorite debates.

Should I cook with bark on woods or go bark-free?

I’ve heard all kinds of reasoning for leaving the bark on: it burns up right away so you don’t need to worry.  It’s what gives the flavor to foods.  It’s what gives the color to smoked and grilled foods.  It is the essence of BBQ!

Well, my intention is to simply provide you with more detail about what is in the bark and then you can decide for yourself if you want to include it in your wood fired cooking method.

What Is Bark?

There are two types of bark in every tree: living bark which is called phloem and dead bark called rhytidome.  For today’s discussion, I am only focusing on the rhytidome or dead bark which is the outer bark layer.

Outer bark’s main purpose is to protect the wood tissues against mechanical damage and preserve the wood tissues from temperature and humidity variations.  Bark chemistry is much more complicated than wood tissue chemistry but let’s cover the basics.

Chemistry of Bark

Outer bark has high concentrations of pectin, phenolic compounds, and minerals.  Although the exact chemical levels vary by species, location of the tree, age of the tree, and growth conditions of the tree, let me list some of the common extractives:

ethyl ether – a common laboratory solvent as well as a starter fluid component

dichloromethane – common compound used in paint strippers and degreasers as well as to decaffeinate coffees and teas

calcium oxalate crystals – a calcium salt found in plant materials with a link to kidney stones in humans

Air Pollutant Meter

For many years, university and research facilities around the world have used tree bark as a bio-indicator of air pollutant levels as bark is highly porous, rough, and high in lipids making its surface ideal for absorption.  It’s been proven that tree bark soaks up airborne gases and particles.  In fact, in my own home state of New York, the Niagara Falls area trees have been noted to have significantly higher levels of Dechlorane Plus, a flame retardant chemical that is produced by a factory in that city.  How much higher?  Several thousand times higher!

After many decades of non-regulated chemical use in various products – think pesticides, flame retardants, building material preservatives, etc. – and with the subsequent halting of production of many of these highly toxic chemicals in the 1980s and 90s, research now shows that as those chemicals evaporated, they became air borne particles.  Those particles landed and were absorbed by the outer tree bark.

Temperature Fluctuation

My experience with bark-on woods used for the intended purpose of cooking has been that bark results in temperature control issues.  Often, when the bark combusts it does so in variable levels, producing a short burst of elevated temperature.  This is likely due in part, to the chemical air pollutant particles that have settled into the outer bark layer.  Knowing that bark harbors impurities that the tree is exposed to, I hypothesize that there likely are other particles, likely transferred via air as well as direct contact from the carrier (think animals, humans, etc.), that are absorbed by the tree’s bark.

Change of Taste

Just as lighter fluid can add unpleasant or at the very least a distinct taste difference in foods cooked over product lit with lighter fluid, I caution that some of you will also find an off taste to foods cooked over bark-on woods.

If you are lucky enough to have a source of wood within your own property, that has no neighborly contact with chemical industry, and you feel confident that the bark-on wood is safe, then the choice to cook with it may be easy.  If, however, you rely on an outside source say a firewood supplier, you may want to rethink cooking over that bark-on product or at the very least, take the time to rid the bark.

We hope you found the article interesting and helpful.  Leave a comment or suggestion as we’d love to hear from you so we can bring the information you’re looking for.   And don’t forget, follow us and subscribe so you don’t miss anything!­­

Additional Reading You May Like:

10 Thinks To Consider Before Purchasing Wood For Cooking, Grilling & Smoking

Purchase products:

Smoking Wood Chips- Grande® Sapore

Dr Smoke- "Dr Smoke is very biased over this topic. After years of cooking, the inclusion of bark in a smoker adds impurities trapped in the bark to your food. We are a no bark proponent!"

Dr Smoke- “Dr Smoke is very biased over this topic. After years of cooking, the inclusion of bark in a smoker adds impurities trapped in the bark to your food. We are a no bark proponent!”

Charcoal that is produce properly is a fuel and provides heat! Wood adds flavor!

Charcoal that is produce properly is a fuel and provides heat! Wood adds flavor!

 

WHY CHARCOAL IS NOT AN INGREDIENT

There are so many methods of getting a message out rapidly given the speed of technology and the many platforms for posting opinions and marketing strategies today.  In doing research for a publication, I came across a statement made by a charcoal company that made me a bit … confused.

An Ingredient Not A Fuel

This company claimed that their charcoal product was an ingredient not a fuel!

Not a fuel?  That statement is in direct conflict to what charcoal manufacture was designed for – heat.

I realize that when used with 100% accuracy, charcoal will produce no smoke and a consistent heat.  We all know that the 100% accuracy is the kicker – pretty much no one is proficient at producing full ignition of the charcoal with stable air intake to maintain the high heat level the product was designed for.  What usually occurs is that we start out with full ignition but given the need for longer cooks, we add charcoal and thus, start to fluctuate the oxygen feed.  Only during those fluctuations does production of smoke occur with charcoal.

Non-Carbonized Wood IS Flavor

Charcoal production is the act of carbonizing wood which means all the volatiles of the wood are burned off until what is left is pure carbon or at least a high percentage of carbon.  There is no refuting that charcoal burns cleaner, hotter, and more evenly than wood only.

Here are where differences occur though when it comes to types of charcoal.

Lump charcoal is made from various scrap wood sources like furniture manufacture, wood packaging manufacture, flooring manufacture, and building material scraps.  Due to the high level of variation in these pieces, most often there is not 100% carbonization of the lump charcoal production.  That’s why you can get some smoke and flavor from that product; when combustion of a non-charred piece occurs, you’ll stimulate organic compounds that produce flavor.  Keep in mind, because scrap wood is used you can get other debris in the purchased bag as often this is scooped up from a site and transferred to a production facility, with the scoop gathering anything that may be in the area.

Traditional charcoal manufacture also known as briquets, is also made from scrap wood, sawdust and wood chip product.  It is known that some manufacturers include a percentage of softwood but for the most part, product is derived from hardwood.  Briquets do have binders added and there are some types that have accelerants added to make them extremely quick to lite.  Personally, I can detect those additives and feel they do change the overall flavor when cooking foods over them but you can make that determination for yourself.

Controlled flavor only comes from wood and the best and safest flavors, from hardwood.   Charcoal is a fuel, it is for heat, and the only flavor it produces is when meat/poultry drippings fall directly on the hot coals and vaporize, stimulating flavors.  Never are flavors stimulated from the briquet or charcoal.

So, Who Is The Ingredient?

If the definition of an ingredient is a substance that contributes or makes up a mixture, then truly hardwood is an ingredient in wood-fired cooking recipes as it gives off its distinct organic flavor compounds that make up the cell structures.  Heat is NOT an ingredient and that is what charcoal is: HEAT!  A claim to be an ingredient just holds no truth.

Did you find this post informative?  Leave a comment or suggestion as we’d love to hear from you so we can bring the information you’re looking for.   And don’t forget, follow us and subscribe so you don’t miss a thing!

For related reading:

HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

HOW TO USE CHARCOAL WITH WOOD IN COOKING

Purchase Products:

Wood Chips- Grande Sapore®

Wood Chunks- Single & Double Filet

Dr Smoke

 our food scale demonstrates Grande Sapore® and Double Filet wood chunks as a guide to adding wood flavoring with our Smokinlicious® products.

Our food scale demonstrates Grande Sapore® and Double Filet wood chunks as a guide to adding wood flavoring with our Smokinlicious® products.

HOW MUCH WOOD TO ADD

WHEN SMOKING

One of the most common questions asked when it comes to smoking foods on a gas grill, traditional charcoal grill or smoker is, how much wood do I need?  Likely the second most common question is where does the wood go?

 Let’s break this down by equipment and method of smoking so you have a good place to start in answering the above questions.

Get A Food Scale

As a reminder, wood should not be sold or referenced by weight so I always recommend you keep a food scale handy to weigh pieces of wood or handfuls of wood chips until you get comfortable with eyeballing your needs.  After working with wood on your specific equipment, you’ll develop a sense of how much will produce a smoke infusion level you and your food guests like.

To make easier understanding of the amount of wood needed, I will be referencing by ounces in my breakdown lists.

The Traditional Smoker

If you adhere to the basic rule of low temperature cooking on a smoker, then you’ll likely be cooking between 225° and 250°F.  You will also likely be using lump hardwood charcoal or traditional charcoal known as briquets, for the fuel or heat.  That is the material that keeps the smoker at a steady temperature.

Regardless of whether you use the snake method, minion method, or simply dump the charcoal in the smoker’s charcoal area, wood will be needed in some form to provide the actual flavor to the foods being smoked.  Why?  Because wood is what gives foods that smoky flavor and distinct texture and appearance.

For the smoker, here is a guide on wood quantity based on food being smoked and for using wood chunks.  Note, you can smoke different foods at the same time with small adjustments to these amounts.

 

Fruits/Vegetables Turkey/Chicken Ribs Pork Shoulder/Brisket
2-4 ounces 4-6 ounces 8 ounces 10 ounces with additional needed during cooking

For placement of the wood chunks, these can go directly on the hot coals with some wood banked to the side to catch as the hot coals spread.

The Charcoal Grill

Essentially, you will be doing the same steps as above for the traditional smoker. The main difference between these two units is that smokers are for hot smoking and generally don’t do well when used for grilling.  In fact, I would highly recommend you never try grilling on a smoker.   Charcoal grills, on the other hand, can do both but you will have to make some airflow adjustments with the unit’s venting to ensure that you can maintain a low temperature consistently for smoking.  You also may find adding a heat insulator like bricks or stones works well to attract and use radiant heat.

Here is the guide on wood quantity based on food being smoked as well as type of wood product.  Remember, a wood chip product will combust faster so you will need more chips on hand when hot smoking.

Wood Fruits/Vegetables Turkey/Chicken Ribs Pork Shoulder/Brisket
Chips 2 ounces 6 ounces 10-12 ounces 16 ounces
Chunks 2-4 ounces 4-6 ounces 8 ounces 10-12 ounces

For placement of the wood chunks, these always go on top of the charcoal.  You should have a piece on the hot coals and then stage some on unlit coals that will ignite during the cooking process and keep the flavor going.

The LP/Gas Grill

I think the key misnomer is that LP/Gas Grills can only use wood chips if you want to attempt to do wood-fired cooking.  That has certainly changed with the advent of dual fuel or multi-purpose grills on the market today, as well as the development and design of diffusers over the gas burners for traditional grills.  The heat covers on burners are the perfect place for wood chunks.

Even if you don’t want to add chunks directly to a component of the grill, you can use a standard wood chip smoker box and simply put chunks in the box versus chips.  Usually these boxes will hold 3-4 small chunks of wood.  The box also aids in capturing ash.

Here are the options for wood placement:

  • wood chips in a foil pouch placed over a hot burner or directly on a heat bar/diffuser
  • wood chips in a smoker box placed on the grill grate with the heat under it
  • wood chunks in a smoker box (these will be small pieces about 2×2-inches) place on a grill grate with the heat under it
  • wood chunks directly on a heat bar/diffuser (3-4 pieces) with the heat on medium

Here is a guide on wood quantity based on food being smoked as well as type of wood product.  Remember, a wood chip product will combust faster so you will need more of it on hand than wood chunks when hot smoking.

Wood Fruits/Vegetables Turkey/Chicken Ribs Pork Shoulder/Brisket
Chips 2 ounces 6 ounces 8 ounces with replenishment needed as they reduce to ash 8 ounces with replenishment needed multiple times
Chunks 2-4 ounces 4-6 ounces 8 ounces – may need to add an 1-2 pieces 8 ounces with replenishment needed at least once

 

Also, keep in mind that if you’ve purchased a “green” wood or air-dried wood, it likely holds more moisture than a kiln dried wood.  This will change the weight.  Pieces of wood that fall into the “green” category, even if they are the same size, will weigh differently.  Work with wood long enough and you’ll develop a feel for what is just about at the perfect weight for wood-fired cooking.

Dual Fuel or Hybrid Grills

With technologies advancing in the grill world you now have so many more options for using charcoal and wood in the convenience of a gas fired grill.  For those looking to have that level of ease but the flavors of charcoal and wood at your fingertips, those equipment manufacturers are to be considered.  Just get ready to make a substantial investment as these models do not come cheap.

We hope this article provided you with new information.  Leave a comment and remember to follow us on social media for additional tips, techniques, recipes, and great photos.  As always, your suggestions on other article topics are always welcome.

Additionally reading you may enjoy:

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

WHY WON’T MY WOOD CHIPS SMOKE!

ELECTRIC SMOKERS: WHEN IS A WOOD CHIPS ‘DEAD?’

Purchase Products:

Wood Chunks- Double Filet

Wood Chips- Grande Sapore®

 

Dr Smoke- "With our moisture controlled products, you need a lot less wood then you think. Please follow our guide which is specifically directed to the use of our products. If it's in a plastic bag, it is not moisture controlled."

Dr Smoke- “With our moisture controlled products, you need a lot less wood then you think. Please follow our guide which is specifically directed to the use of our products. If it’s in a plastic bag, it is not moisture controlled.”

The grand ole tree beech adds a very European flavor to smoked foods, especially sausage style products.

The grand ole tree beech adds a very European flavor to smoked foods, especially sausage style products.

BEECH IS CERTAINLY “GRAND”

IN EUROPEAN SMOKER WOODS

With 10-13 Beech varieties available throughout the world, this is a hardwood tree that can age to some 300 years.  Visually, they are quite impressive often with distinct “root feet” and gray, smooth bark.  The scientific name is Fagus Grandifolia but in North America we know this as American Beech.

I’m With the White Oaks

Beech is a relative to the White Oak hardwood family.  However, there is some differences in its performance as a fuel wood and flavoring wood.  Beech tends to hold more water or moisture than white oak and for that reason, you need to be sure you are using this for cooking when the level is closer to 20-25% or lower.  Anything higher will produce a brown smoke as the energy generated is used to evaporate the water.  Using Beech with a higher moisture level could produce some off coloring to the foods.

Cooking Specifics

Beech is a very easy hardwood to burn and produces a nice bed of coals.  It does not throw spark when it combusts so it is ideal for all types of equipment including fire pits and camp pits.  It has minimal aroma when burned but produces a balanced flavor profile to foods.

The MBTU level is considered high so know you will get a long cook time from this wood.

Neutral Ways

In my opinion, Beech is one of those hardwoods that is neutral when it comes to food pairing.  I have found the ability to cook vegetables, fish, meats, poultry, and even flavor seasonings and herbs with its flavonoids.  You really can’t miss with this choice.  Knowing it is a hot burning wood and makes a great bed of coals, you should attempt to get all the wood can give from a heat point of view.  Think about raking hot coals to one side of your equipment and cooking foods directly in the coals while the remaining fire cooks more traditional foods on the grate.   Remember, there is value in the wood through the entire stages of combustion.

My Tan Skin

Coloring to foods tends to be on the earthy palette side giving a very pleasant appearance.  Because this wood is so well balanced, you can select both sweet and savory ingredients without causing any muted flavoring.  This is true whether the wood is in chunk, chip or dust form.

This can be a harder hardwood to locate since it is more prevalent in the Northeast, especially New York State but if you can locate it, pick some up and enjoy the many benefits of this grand tree.

Was this post informative?  Leave a comment or suggestion as we’d love to hear from you so we can bring the information you’re looking for.   And don’t forget, follow us and subscribe so you don’t miss anything!­­

For related reading:

TO THE BEECH (WOOD SPECIES) WE GO!

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

Purchase products:

Wood Chunks- Double Filet
Wood Chips- Grande Sapore®

 

Dr Smoke- "Beech wood adds a European flavor while also imparting a unique ember glow."

Dr Smoke- “Beech wood adds a European flavor while also imparting a unique ember glow.”

 

Smoke has many colors and they all mean something special when cooking- learning what they mean could increase your culinary results!

Smoke has many colors and they all mean something special when cooking- learning what they mean could increase your culinary results!

LEARN WHAT THE COLOR MEANS

WHEN COOKING WITH WOOD

You smell it before you see it!  The aroma of foods being cooked outdoors.  When those foods involve cooking over wood – hardwood to be specific – well, it’s a flavor experience that is in a league of its own.

Today, instead of concentrating on the cooking technique of wood-fires, let’s examine the smoke vapor.

Does the color of the smoke being produced mean anything for flavor outcome?

The quick answer: absolutely!  Let’s take a closer look at the finer points of smoke vapor colors.

From Black to Nearly Invisible, The Language of Smoke

There are four basic attributes to smoke when it leaves equipment: volume, velocity, density, and color.  It is the combination of these attributes that reveal so much about the color of smoke vapor or gas produced from combusted wood.

Black Smoke = No Oxygen

Black smoke is unattractive, highly dense, consisting of large particles, and the key sign that the wood is starved for oxygen.  When air intake is left uncorrected, this black smoke vapor can turn foods acrid, bitter, and sooty.  Certainly, this is not the goal of wood-fired cooking!  Don’t cook with smoke that is black in color.  Learn how to control air intake and exhaust for proper air flow and the best smoke vapor infusion for great flavor.

Gray/Brown Smoke = Poor Wood Quality

You understand air flow, the balance needed between air intake and outtake.  Despite you optimal setting of air flow, you still find gray to brown smoke color occurring.  What happened?

Often, this boils down to a case of poor wood choice.  Gray or brown smoke occurs when there is a mixture of moisture and hydrocarbons.  Bark on woods can stimulate brown smoke as this is the driest and most impure part of the wood.  You can also see gray to brown smoke color when there are other stimulants on the wood.  It may be that something dripped on the wood, was deliberately applied to the wood, or was part of the wood’s manufacturing process if the wood is a bye-product from another process.

White Smoke = Initiation of Heat

Virtually all solid materials exposed to combustion emit white smoke.  This means heat is being stimulated to the wood and drying it out.  Remember, moisture is water and when heat finds water it has to induct it to produce steam.  This takes energy from the fire or ignition and can stall full stages of combustion.  Once moisture is evaporated you will observe white smoke to transition to a clearer color, hopefully the infamous blue.  For longer, lower temperature cooking, wait for the white smoke stage to pass before adding the food to the grates.  For hotter temperature cooking like burgers, steaks, etc., go ahead and add to the grates even with white smoke present.  The abundance of aromatics at the white stage will allow for flavor to permeate shorter cook items.

Blue Smoke (or nearly invisible) = Holy Grail

Keeping in mind that you don’t always need an invisible or blue smoke to have a flavorful wood-fired cooking event, this is still the goal when cooking with wood for many hours.  Blue or invisible smoke means that full combustion has occurred to the wood and the lignin compound is releasing the smoky aromatic that will stick to moist food surfaces.  Take advantage of this pristine stage and get cooking for the best wood-fired flavors.

Finding the Perfect Wood with the Perfect Moisture Level

As a final note, don’t be fooled into thinking that using dry wood will save time on waiting for the fire’s heat to evaporate excess water and get to the flavoring.  There is extensive research demonstrating that the ideal smoke composition containing flavor stimulating compounds called carbonyls and phenols is in hardwoods that have a higher moisture rating not the 10% or less that is considered seasoned wood.  Use caution when making the wood purchase.  Knowing key details about the wood prior to purchasing will help to achieve the smoke color that produces maximum flavor.

Was this posting helpful?  Leave a comment or suggestion.  We’d love to hear what you’d like to learn more about in wood-fired cooking methods and techniques.  Don’t forget, follow us and subscribe so you don’t miss out on anything.

For related reading:

THE TOP 8 MISTAKES TO AVOID WHEN COOKING AND GRILLING WITH WOOD

ELECTRIC SMOKER: WHEN IS A WOOD CHIP ‘DEAD?’

Purchase Products:

Wood Chunks- Double Filet

Wood Chips- Grande Sapore®

 

Dr Smoke- “Wood choices are very important when it comes to generating the proper color of smoke to flavor your foods.”

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