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A Food Smoker Boost- Smokin’ Dust
Why settle for a run-of-the-mill smoking sawdust product that you don’t know where it comes from? A softwood, swept from the floor, shoveled from the ground, or worse, taken from under an animal? Instead, all our sawdust is air collected, then put thru a sieve process to eliminate any strands or irregular pieces from the cutting process. Now that you know about our attention to product quality, get excited about the flavor opportunities awaiting you and your food smoker equipment when you use a smoking sawdust product from a real cooking wood company. Excite your flavor profiles with the opportunities out there to experiment, whether for hot smoking, cold smoking,handheld food smoking,stove-top smoking, or even traditional LP and charcoal grilling. Get ready to experience the world through flavor aroma with Smokin’ Dust® !
First and foremost- wood to us IS an ingredient, one that still needs to be balanced with the other components to bring forth a food memory. As an ingredient, the easiest by far to manage for wood flavor infusion isSmokin’ Dust®. Compatible with all types of food smoker equipment, Smokin’ Dust®literally becomes a ‘spice’ for your equipment.
Dr. Smoke- “Smokin’ Dust is one of our most customized and versatile cooking wood product.” Consider it a “spice” for your food smoker equipment!
There seems to be some legend out there that wood-fired cooking methods are all about the endless hours of tending food and fire that produce taste results that are only granted to a small percentage of committed cooks; nothing could be further from the truth. Ready for simple methods of wood flavor infusion that do not take stockpiles of wood and equipment so large, you start thinking about adding on to your house?
Wood-fired cooking includes the simplest methods of wood infusion like the current rage with hand-held food smokers or even the stovetop smoker. Kitchen gadgets that have opened the door to anyone who wants to explore the fragrant and flavorful bounty that awaits all foods and beverages. One thing that still is evolving is the concept of spices not for your food but for your equipment!
If you’ve read some of our previous articles on wood flavoring you’ll come to understand and appreciate that there is no set rule on wood-fired cooking. Oh, yes, there is plenty of science when it comes to cooking with fire or as I like to say when you combust to flavor, which is what you are accomplishing with wood for cooking. I feel more attention should be given to the actual wood products; rather than focusing on the ingredients to the foods being cooked.
Wood is an ingredient
First, wood to us IS an ingredient, one that still needs to be balanced with the other components to bring forth a food memory. As an ingredient, the easiest by far to manage for wood flavor infusion is sawdust or in our Company’s listing,Smokin’ Dust®. Compatible with all types of equipment, Smokin’ Dust®literally becomes a ‘spice’ for your equipment.
Thinking of island flavors of pineapple, coconut, and mango for a recipe? Why not add one or more of those flavorings through the wood product? Yes, using all-natural flavoring infused into ourSmokin’ Dust® is one of the quickest methods of getting the great flavor to a specific regional dish. With 15 flavor-infused options that are 100% all natural, designed for cooking, and infused in hardwood, as well as 8 natural hardwood flavors, we’ve given new meaning to the word ‘spice’ as ours can now apply to the wood product! Remember, applewood doesn’t smell or taste anything like an apple. Use our apple infused product, and you’ll experience hints of cinnamon, nutmeg, and the bite of an apple!
Why settle for a run-of-the-mill smoking sawdust product that you don’t know where it comes from? A softwood, swept from the floor, shoveled from the ground, or worse, taken from under an animal? Instead, get excited about the flavor opportunities awaiting you and your equipment when you use a smoking sawdust product from a real cooking wood company. Get excited about the opportunities out there to experiment with, whether for hot smoking, cold smoking,handheld food smoking,stovetop smoking, or even traditional LP and charcoal grilling. And get ready to experience the world through flavor aroma!
Dr. Smoke- “Smokin’ Dust is one of our most customized and versatile cooking wood product.” which is a spice for your equipment
You’ve committed to a stay at home or in today’s lingo- stay-cation. Lists of games to play, tasks to complete, books to read, and movies and shows to see have been compiled. Now its time to give some thought to the food that will sustain you during this time.
Don’t compromise taste because your afraid to make too much work out of cooking. Using the grill is a super easy way to keep your foods and meals highly flavorful. Let’s give you some ideas that will provide options for everyone to feel satisfied and pleasantly full.
The Breakdown
I think the easiest way to view meal preparation when you focus on the grill as your primary method of cooking is to breakdown foods by categories.
Fruits:
This group of food can make some of the best grilled items. Already sweet in flavor, grilling them produces more vibrant flavor as the heat caramelizes the natural sugars and produces a char to the outside of the fruit. When selecting fruits for the grill, be sure they are ripe but not over-ripened to where they present as soft, or they will have tendency to break apart on the grill. Keep the pieces of fruit large when placing on the grill to maintain as much cell structure as possible. Brush the fruit pieces lightly with a high heat oil like coconut, avocado, or grape seed. The key is to leave the pieces untouched for at least 3 minutes before flipping to get great char and flavor infusion. Perfect fruits for the grill: banana, avocado, apple, mango, peach, papaya, pineapple, peach, pear, plum, grapes, cranberry, eggplant, kiwi, raspberry, blackberry, blueberry, tomato.
Vegetables:
You likely are already aware of popular vegetables to grill like corn on the cob, peppers, and onions, but there are so many more that pair perfectly with the grill. In fact, I would go as far as saying ANY vegetable is appropriate for the grill, you just need to control those that should be exposed to direct heat versus indirect. The easy method of determining heat level is the thicker the skin on the veggie, the more tolerant to direct heat. All vegetables can cook on the grill in less than 10 minutes so time really isn’t a factor. Always remember to avoid moving the vegetables on the grill until they have cooked for at least 3-4 minutes. For preparation to the vegetables, most require just quartering or slicing in half, with some going on whole like tomatoes and smaller mushrooms. Basting with high heat tolerant oils is also recommended.
Nuts and Seeds:
These are foods that react with a super boost in flavor when exposed to the heat of a grill and flavor of wood on the grill. Any seed or nut can be grilled by using a disposable foil pan or griddle pan designed for grilling. These items take about 15-20 minutes and should be stirred every 5-8 minutes to prevent scorching.
Alliance For Smiles began in 2004 with the mission to repair cleft palate and lip deformities in under-served areas of the world. In fact, over the years, various fund-raising concepts were instituted to offset the costs for highly expensive missions. Most missions are easily over the $300,000 level in donated surgical and treatment protocols.
Why Portville, NY
Chef Carl Vahl, Board of Directors member for Alliance For Smiles, brought attention to his local community of the efforts for this organization by presenting the Dining For Smiles event, an event which featured a six course gourmet dinner for 18 privileged guests. SmokinLicious® had the honor of preparing many of the components of the meal over a wood fire.
When hosting an intimate event like the Dining For Smiles dinner, organization and assignment of duties are key. As such, Chef Vahl utilized the full volunteer staff regardless if the members had experience in a kitchen or not. The event featured a wonderful six course dining experience with the following featured:
Tuna Crudo- Course One
Butternut Squash Soup- Course Two
Seasonal Salad- Course Three
Handmade Lobster Ravioli with Brown Butter Sage Sauce- Course Four
Wood Fired Lamb & Canadian Salmon served with Jasmine Rice and Wood Fired Brussels Sprouts- Course Five
Panna Cotta with Fresh Mango- Course Six
Additionally, wine pairings were presented with each course revealing an assortment of sparkling, rosé, red and white wines.
The Courses
As the 18 guests arrived and were seated at one of two tables, the first course is served – a Tuna Crudo featuring Sushi-grade tuna nestled in a Wasabi avocado cream, topped with pickled onion and finished with candied lemon peel. This course was served in a martini glass and accompanied by Prosecco, an Italian sparkling wine considered the Italian champagne.
The second course of the Dining For Smiles dinner featured roasted organic butternut squash with the subtle flavor of nutmeg and topped with a crisped sage leave and touch of maple syrup. My favorite part of this dish was its serving bowl – a charred mini white gourd. By retaining the top of the gourd, you can ensure that the soup stays hot until its placed in front of the guest. Each gourd was hand cut and charred to ensure no off flavors transferred from the gourd to the soup. Just a perfect vessel for this scrumptious soup.
Following the first two courses of Tuna Crudo and Butternut Squash Soup, the third course was the salad course featuring mixed greens of green and red leaf lettuce, spinach, and frisee; apple slices; candied walnuts; ember cooked red pepper slices; and a fresh vinaigrette. This course helped to balance the stomach in preparation for the upcoming courses that would be richer and more substantial. Paired with our salad course was a full-bodied chardonnay.
Chef prepared homemade lobster ravioli for the fourth course. This was a decadently rich dish featuring a brown butter sage sauce and fresh grated Parmigiano-Reggiano cheese on top. This course was paired with a beautiful Rosé, with both items being well received. As a matter of fact, I don’t recall a plate coming back to the kitchen that wasn’t completely clean!
Main Course for the DINING FOR SMILES 6 COURSE DINNER EVENT
Now, it’s time for the main course – course number five! First came the proteins. We produced a wood-fired leg of lamb and lamb rib loins cooked over charwood, ash, sugar maple, and wild cherry wood chunks. The wood-fired cooking offered a fabulous color to the meat.
Our Canadian salmon enjoyed cooking over charwood and sugar maple and wild cherry wood chunks. A combination of orange butter, olive oil, and smoke vapor produced that beautiful golden skin. After resting a while, the lamb and salmon were sliced in preparation for full plating.
We start with Jasmine rice topped with wood-fired brussels sprouts and carrot. Next to the plate, a slice of wood-fired lamb and a filet of salmon. Served with a custom mixed wine of Sangiovese and Syrah. Simply a perfect course!
Finally, we’ve reached the end of a fabulous meal – the final course – dessert. Panna cotta with fresh mango, served with a German Reisling, the perfect end to a fantastic evening.
A Meal that Stays in Memory
Chef Vahl’s vision for a flavorful, entertaining evening proved to be a realty as these 18 guests can attest to. We are so thankful and honored to have been a part of it.
If you want to donate to the Alliance For Smiles mission, visit www.allianceforsmiles.org and view all the lives that have been touched by the commitment of so many. Always remember to help others in need in any way you or your company can, just as SmokinLicious® was able to do with this Dining For Smiles event!
Glad we could share our DINING FOR SMILES 6 COURSE DINNER EVENT!
Dr Smoke- “This charity event was wonderful to do because it’s such a great cause and makes a tremendous difference in people’s lives around the world.”
Our Smokin Dust® @ Wildwood allows us to add flavours to your smoke
Dr. Smoke along with his bag of natural flavors is off to the Wildwood BBQ Championship or the official event title- New Jersey State Barbecue Championship in 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!!
Wildwood BBQ Championship- Present Day Update…
Although it has been many years since the Wildwood, New Jersey event, our Smokin’ Dust® has stood the test of time. After more than a decade, we still offer 14 premium flavors and 8 natural flavors to spice up your fire and foods:
Alder
Almond
Apple
Ash
Beech
Bourbon
Cherry
Coconut
Hickory
Jamaican Rum
Lemon
Mango
Maple
Orange
Papaya
Peach
Pear
Pecan
Plum
Red Oak
Vanilla
White Oak
The burst of flavor can be used in charcoal grills, cold smoke generating mazes, hand held food smokers, and traditional smokers. With charcoal, wood or any combination of fuel product, you’ll be amazed at the flavor punch Smokin’ Dust® provides.
Just like the ingredients used in your cooking, our Smokin’ Dust® is all natural, air collected and made just for wood-fired cooking. Up your grilling and smoking game with our full line of all natural, clean products. Find out what a premium wood product can do to your favorite foods!
Dr. Smoke’s team live tested our new smokin dust® @ Wildwood Barbecue State Championship
More Related reading on how we tested our newly developed products at BBQ events around the USA and Canada.
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nutmeg and topped with a crisped sage leave and touch of maple syrup. My favorite part of this dish was its serving bowl – a charred mini white gourd. By retaining the top of the gourd, you can ensure that the soup stays hot until its placed in front of the guest. Each gourd was hand cut and charred to ensure no off flavors transferred from the gourd to the soup. Just a perfect vessel for this scrumptious soup.
Now, it’s time for the main course – course number five! First came the proteins. We produced a wood-fired leg of lamb and lamb rib loins cooked over charwood, ash, sugar maple, and wild cherry wood chunks. The wood-fired cooking offered a fabulous color to the meat.
the perfect end to a fantastic evening.
