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!

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.”

 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.”