Our Hickory double filet is great for most smoking or grilling equipment - So YES-HICKORY THE WOOD TO SMOKE!

Our Hickory double filet is great for most smoking or grilling equipment – So YES-HICKORY THE WOOD TO SMOKE!

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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 The Wood To Smoke?

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 roots of the 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 into 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 (EVOO) are using low-grade oils in the production rather than meet the requirements for EVOO 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.  Hope you enjoyed our blog IS HICKORY THE WOOD TO SMOKE & GRILL WITH?

The Culinary Crew wants you to know …

… that your wood cooking and food smoking experiences can offer a good variety of great tastes and awesome flavors by using the full range of acceptable hardwood species.  Without a doubt, hickory commands a lot of media market attention and is a very popular choice but don’t look past other hardwoods like oak, maple, cherry, alder, beech and ash to deliver great results!

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.

Additional reading the topic of wood species and other cooking ideas!

Additional reading the topic of wood species and other cooking ideas!

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

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Wood Chips- Minuto® & Piccolo®

Dr. Smoke- "While hickory is the number one choice for Southern barbecue, it should not be your only choice. When asked YES-HICKORY THE WOOD TO SMOKE!

Dr. Smoke- “While hickory is the number one choice for Southern barbecue, it should not be your only choice. When asked YES-HICKORY THE WOOD TO SMOKE!

Plant-based burger taste better when cooked with wood chips or wood chunks for added flavor!
Plant-based burger taste better when cooked with wood chips or wood chunks for added flavor!
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There is no question that this has become the new rage.  Plant-based burgers have been introduced not only to the grocery meat case in over 8000 locations but to thousands of restaurant locations world-wide.

What is a plant-based burger?  It is a genetically modified version of heme, the iron containing molecule in soy plants, which is what accounts for a “meat” flavor.  It also incorporates coconut oil and potato starch to give a more burger-like texture, something that has been a complaint with vegetarian or vegan patties.  Brands like Impossible Burger® use a braiding of minerals, fats, and proteins to keep the burger from falling apart. 

To compare an animal protein burger with a plant-based burger from a nutritional view, you’ll find that the plant-based burger may not always be the better choice.  It really depends on the brand but know you should look at the saturated fat level and calories as the plant-based burger is not always lower than the traditional beef patty or even a poultry patty.  Sodium levels should also be monitored.

Make It More Like A Burger Experience

You may know that many people accept that there are two camps for cooking burgers: grill grates whether on a gas grill or charcoal, and a griddle whether on a stove top or on a griddle insert of a grill.

I would argue, however, that there is another camp.  Those of us who believe in live fire with wood for cooking common items like burgers and dogs.  This is how you take an average burger and maximize the experience of eating while creating a newness to a very popular American item. 

The influence of plant material combustion and release of the flavonoid composition of this material is what can take your average burger to the next level.  I don’t know how many times I’ve had dinner guests inquire how I made something like a burger taste so high quality.  It’s only then that I reveal my use of hardwood, whether chunks in a smoker box, chunks directly on hot charcoal, or a sprinkle of wood chips on a griddle or plancha.  Wood takes even the most basic food item and brings out umami. 

Grill Set Up

For the easiest cooking of your plant-based burger, start by setting up an outdoor grill with a two-zone cooking set up.  That means one half of the grill has no burners lit for the gas grill, or no hot coals on one half of the charcoal unit. 

Start the burger cooking by placing the plant-based burgers on the indirect side (no direct heat) and adding wood to the direct side.  This is where a smoker box comes in handy on the gas grill, which I fill with small wood chunks.  Close the lid and cook for about 7 minutes, unless the burger is particularly thick which would call for 10 minutes cooking.  Open the lid and turn the burgers over still using the indirect side for cooking and allow to cook for another 7 minutes (or 10 for thicker cuts). 

If you’re going to medium finish which is 145°F, then at about 125°F internal temperature, move the burgers to the direct heat side of the grill and cook leaving the lid up.  This will sear the outside.  Be sure to keep flipping the burgers every minute to ensure a perfect sear and not an overdone burger. 

To me, this makes a plant-based burger even more of an authentic burger flavor with the simple addition of hardwood on the grill of your choice.

Have you tried and loved a specific brand of plant-based burger?   Leave us a comment to state your preference and follow us or subscribe for more great recipes, techniques, tips, and the science behind the flavor.  That’s SmokinLicious®.

SmokinLicious® products:

Wood Chips- Grande Sapore®, Minuto®, & Piccolo®

Wood Chunks- Double and Single Filet

More related reading on Applewood and other orchard woods see our smoking & Grilling tips and technique see our directory on previous blogs!
More related reading on Plant-based burger and other smoking & Grilling tips and technique see our directory on previous blogs!

More topics to read about:

BOOST UP THE FLAVOR OF YOUR SMOKER BOX!

GRILLING & SMOKING QUESTIONS/ANSWERS THAT MAY SURPRISE YOU!

APPLEWOOD – WHY WE DON’T USE IT! – HERE’S WHY

Dr. Smoke- Plant-based meats need wood chunks or chips to enhance their flavor profiles
Dr. Smoke- Plant-based burger need wood chunks or chips to enhance their flavor profiles

Zucchini is a great vegetable to not only grill but ember cook. It has the density to hold up over the high heat. Add a distinct char taste to this abundant vegetable either as a side dish or an ingredient by making ember fired fresh zucchini.

Zucchini is a great vegetable to not only grill but ember cook. It has the density to hold up over the high heat. Add a distinct char taste to this abundant vegetable either as a side dish or an ingredient by making ember fired fresh zucchini.

EMBER FIRED ZUCCHINI

How to cook your zucchini on hot coals.

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I love thick-skinned vegetables that come in season during Summer.  They are the perfect items to light a fire and make some hot coals to ember fire flavor into them.

We’re getting ready to coal roast one of my favorite vegetables – zucchini!  This is so simple to do and produces an extraordinary flavor for zucchini to be eaten on its own or to be used in your favorite recipe.  Clean out the fire pit, charcoal grill or outdoor fireplace and prepare to roastember fired fresh zucchini” directly on the hot coals.

Building A Small Fire

Starting the fire to burn down the wood into coalsKnow this from the start – You do not need a large fire!  A small fire is best to accomplish your cooking in about an hour’s time.  For my fire, I am using ten SmokinLicious Single Filet Wood Chunks in Ash with a couple of pieces of chardwood that were left over from a previous cook.   Why Ash hardwood?  Because it is hands down, the best hardwood to produce an even bed of coals which is what you want when you coal roast.

I stack the wood so there is quite a bit of air space between the pieces.  This ensures I have good oxygen flow to produce combustion quickly. My technique is to stand the wood pieces on their end and make a circle. I try to have a couple of pieces in the center kind of tipped on to each other.  Remember, you want to produce hot embers quickly so it only requires a little wood and a lot of oxygen to burn things down.  I light my wood using a small butane torch. Leave the torch in place until I’m sure the wood has ignited.  I keep the lid off my charcoal grill so I can push the combustion process through completion and get those ash covered, hot embers.

Red Means Hot

Red Hot coals is the goal before adding the zucchiniYou will know when the coals or embers are ready for cooking when you have uniform coals and they are glowing red from the bottom and gray on top.  I keep a couple of larger coals banked to the side to maintain heat and for reserved hot coals. Just in case I need to rake more to the cooking side.  I like to nestle a high heat metal cooking rack on the hot coals and then place my whole zucchini on the rack.  This allows for little ash to accumulate on the skin.  Remember, those coals are very hot so the zucchini will take less than 20 minutes to tenderize and char.

Turn For Full Char

Zucchini on the grilling rack over the hot fire coalsWith the zucchini and coal rack in place, I give the embers about 8 minutes to char and cook the first side of the zucchini.  After that time, I gently turn the zucchini so that each side gets an even char.  Once the first 8 minutes are done, there will be less time needed for each of the other sides as the zucchini will hold heat.  I’ve added one additional wood piece to my banked fire just to be sure I have enough heat in the coal area.  I will not put the lid on the unit during the entire cooking process as this is open fire cooking.  My total coal cooking time is approximately 16 minutes.

Perfection In Smoke & Char on Ember Fired Fresh Zucchini

Dr. Smoke's clock for the cooking time requiredAfter placing my ember fired fresh zucchini on hot coals for about 16 minutes total, turning several times to get an even char, this spectacular vegetable is ready for eating.  You will see, there is very little coal bed left following this technique so remember, if you are cooking more than a couple of zucchini, you will need a larger coal bed.

For those of you thinking that the black, charred skin will be bitter and not appealing to eat, think again.  Most of the char will rub right off but the flavor will be infused throughout the ember fired fresh zucchini.  I’ve sliced mine about ¼-inch thick as I plan to make a galette of ricotta, garlic oil, and basil.

The Culinary Crew wants you to know

… that ember roasting is ideal to boost up the bland, delicately flavored zucchini and will add a rich, wood-fired taste dimension to any dish featuring this exquisite summer squash.  So, be prepared to enjoy a rich, char-smoked variation of your ratatouille, quesadillas, stuffed zucchini or soups from ember cooked zucchini!

Check in soon for our post on that recipe.  Did you love this wood-fired technique?  Leave a comment and subscribe as we continue to bring you new ideas, tips, techniques and recipes for all things wood-fired, smoked, and charred!

You may also enjoy reading:

-Top 10 Vegetables to Cook in Hot Embers

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-SUCCULENT WOOD FIRED STUFFED TOMATO WITH HERB RICE

-Ember cooked Sweet Peppers

SmokinLicious® products:

Wood Chunks- Single Filet

Charwood

Savory Smoky-Grilled Potatoes

Savory Smoky-Grilled Potato (es)

SMOKY-GRILLED POTATO: OUR #1 CROP GETS A NEW FLAVOR TAKE

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As the #1 crop in the world, available all year, potatoes are a favorite for a variety of reasons.  Get the nutritional benefit of this abundant vegetable by adding flavor in a different way – cooking it over charcoal and hardwood!

Ingredients:

Simple Preparation For a Simple Vegetable

I’m using small red and white potatoes.  You’ll need a knife and cutting board, as I like to cut these small potatoes in half to allow for maximum wood fire flavoring.  I’m going to use a vegetable grill pan but you can use any heat safe pan whether foil, glass, heat-safe ceramic, or cast iron.  Cut each potato in half, and place in the grill pan.

Seasoning and Oil Bring Out the Best

Just 3 simple ingredients are needed before the pan is placed on the grill.  Drizzle three tablespoons of oil over the halved potatoes, then add coarse salt and fresh pepper.  The oil can be grapeseed, walnut, almond, vegetable, or canola, anything you have and prefer.  Mix well to ensure each potato is coated, then let rest to allow the seasonings to penetrate before adding to the hot grill.

Charcoal Grill Set Up

Time to get the grill ready.  I’ll be using a combination of charcoal and wood – charcoal as the fuel for heat and wood chunks and chips for flavor.  Keeping my intake vents open on the kettle grill, I start a chimney full of charcoal.  Just one chimney will be needed for the actual cooking.  I lay a small line of unlit coals down both the right and left side of the charcoal grate to keep my temperature stable through the cook.  I pour the hot coals in the middle then add two Sugar Maple wood chunks and a handful of Wild Cherry Grande Sapore® wood chips on top of the hot coals.  On goes the food grate and then my vegetable pan of halved seasoned potatoes.

The depth of Flavor Through Smoke

Once the wood is set up and the food grate is on, the pan of potatoes is added.  Put the grill cover on and adjust the lid outtake vent to 1/3 open position.  Now, adjust the lower intake vent to the ½ open position.    Let the potatoes cook for about 25 minutes prior to stirring.  You’ll see the golden hue from the maple and cherry smoke vapor.  Be sure to rotate the potatoes on the bottom to the top so that there is even color and flavor to each piece.  The total cook time will be close to an hour but each grill and charcoal will perform differently so be sure to watch closely after the first 35 minutes.  Remove when the potatoes can be pierced easily with a toothpick or knife tip.

Full Flavor With All the Nutrition Intact

With all the nutritional value still intake, these golden, smoky potatoes are ready to eat as is or you can include them in your favorite potato recipes.  I’ll be giving a smoky edge to my interpretation of a potato curry in our next recipe feature.  Take advantage of this popular comfort vegetable and the ease of using a charcoal/wood grill for cooking and give your meals a memorable flavor enhancement.

The Culinary Crew wants you to know

that potatoes are one of the easiest veggies to grill or smoke!  A minimum amount of effort will yield maximum deliciousness.  Go ahead and experiment with a variety of your favorite spices or ingredients when grilling or smoking your spuds.  Cilantro, curry, garlic or onion powder and even a touch of cayenne pepper can add a taste zip to these great and hardy tubers.  There are many varieties of potatoes and they all do well on a grill or in a smoker but, just remember- the fresher the better!

As always, we’d love to hear your thoughts on our feature so start the conversation with a comment!

Dr. Smoke try this smoky-grilled potato technique!

Dr. Smoke try this smoky-grilled potato technique!

Related Reading

-HOW TO USE CHARCOAL WITH WOOD IN COOKING

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

Smoked cheesy potatoes- what a wonderful twist!

SMOKED CHEESY POTATOES- WHAT A WONDERFUL TWIST

SmokinLicious® Products in this blog:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Hot Ember cook- can be done in a cast iron plan, fire box and even in a Hibachi! Try this unique cooking method to add a flare and unique tastes to your outdoor grilling and cooking!

To Hot Ember cook vegetables it can be done in a cask iron plan, fire box and even in a Hibachi! Try this unique cooking method to add a flare and unique tastes to your outdoor grilling and cooking!

TOP 10 VEGETABLES TO HOT EMBER COOK

I want to be perfectly clear – this is not cooking over hot flame or direct flame.  This is cooking after the wood and/or charcoal has burned down in to very hot coals; when the coals develop a white-gray ash coating. THIS is the time to hot ember cook or coal cook these select vegetables.

The Rules of Hot Ember and Ash Cooking

The essence of using all that the wood can give for cooking. That it was ember or coal cooking is.   I want to be sure there is no misunderstanding on what is needed to do this type of cooking safely and effectively.

Rule #1: If going with all wood for the coals, only use hardwood and clean hardwood at that.  You’re going to lay foods into this material so I believe it should be clean and mold free with moisture level 15-20%.  If higher, it will simply take longer to get to the coal stage.

Rule #2: Again, if using all hardwood, try to limit the bark or go bark-free if possible to reduce the potential for mold spores that can be released into the air.

Rule #3: Have everything ready before you start.   You’ll need an ash-coal hoe, fire gloves, and small coal shovel at the ready.  I would also have tongs for those times when you don’t bury your foods completely in the coals but rather lay them which requires turning of the vegetables.

Rule #4: Equipment wise, you can use a charcoal grill that has fire brick added for insulation, a clean fireplace (I prefer an outdoor unit), a clean fire pit, or an open pit built in a safe area with brick or gravel as the base to protect the fire from spreading.

Hot Embers Birthed in One Hour

On average, it will take about an hour to move a small fire from flame to hot ember.  Depending on whether you elect to use charcoal or wood will determine the amount of time the fire needs to burn down – an all charcoal fire will be 30-45 minutes; all hardwood fire about 45-60 minutes.  Remember, charcoal produces heat and little smoke, whereas hardwood, produces heat, smoke and specific aromatics and flavorings in that smoke.  At the hot ember-coal level, both have equal carbonization and act similar for this method of cooking.

Using approximately 8 lbs. of charcoal or 10 lbs. of hardwood, or any combination of the two, light a fire in the equipment of your choice.  Let the fire completely burn down until only hot coals remain.  Rake the coals to produce a thick even bed.  Then select your favorite vegetables from the ones listed below, and you’re on your way!  Always keep a small fire going for additional hot coals if doing large amounts of vegetables.

Vegetables That Love Hot Coals

Here are the top 10 vegetables to hot ember cook for fantastic flavor:

 

Asparagus         Broccoli          Cauliflower        Eggplant

Garlic        Leeks         Gourds (squash, pumpkin)

Onion       Peppers       Potato

If you want minimal monitoring to the actual cooking process, then place the selected vegetables into the bed of coals and then shovel hot coals and ash over the top so that the entire vegetable surface is covered in embers.  Leave untouched until tenderized, which will be 45-60 minutes depending on the vegetable selected.   Otherwise, you can set vegetables within the coal bed and turn them during the cooking process to ensure even char.

The Culinary Team wants you to know …

that cooking food with wood, whether it be directly on embers or more of the traditional way- above the heat source on grates, needn’t be an all meat, all protein cooking episode.  As our blog explains many vegetables can and should be the “main event” for your wood-fired cooking events.  Dense or thick-skinned fruits are great too!  So, be it veggies or fruits, ember cooked or grilled conventionally, your taste buds will be treated to rich, unparalleled flavors.  Give ‘em a try!

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:

-THAT EMBER GLOW!

-EMBER FIRED ASPARAGUS ON THE HIBACHI

-EMBER COOKED SWEET PEPPERS

-EMBER COOKING/ROASTING GARLIC IN AN IRON SKILLET

SmokinLicious products in this blog:

Wood Chips- Grande Sapore®

Dr Smoke- “Try ember cooking; it is a great way to entertain your guests and enhance your grilling skills.”

We ask the question why people grill and found the response much different than our expectation.
When you ask why people grill we found the answer very interesting!
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You may not be aware that every year a trade show is held usually in the month of March that is dedicated to all things related to fireplace, stove, heater, barbecue, and outdoor living appliances and accessories.  In addition to the trade show, this organization, known as HPBA or Hearth, Patio & Barbecue Association, conducts various surveys every couple of years.   A recent survey was posted asking the question “Why do people grill?”

The top answer to this survey surprised and THRILLED me!

Most Recent Statistics

For North America, owning a grill is common.  Currently, in the United States, 7 of 10 adults own a grill while in Canada that number increases to 8 of 10.  Gas grills remain the most popular (64%) with charcoal units coming in second (44%).  When looking at the most popular times of the year to use the grill, holidays, of course, dominate.  Memorial Day and 4th of July are the clear winners for firing up the grill but Father’s Day remains a high demand grilling day as well likely due to this holiday falling right before true summer begins on the North American calendar.  Of course, Labor Day is not far behind on the list. 

This survey will be conducted again in 2019 with updated numbers likely available by the close of the year.  I can’t wait to view them to see current trends.

Now to the question of “Why do people grill?” 

It’s All About Flavor

The number one reason people stated for grilling is for flavor!  This got me thinking about this answer. 

What exactly made the flavor difference? Is it that the heat of the grill produced changes in the ingredients used?  Was it the charring affect from direct fire of the grill which leads to a distinct taste?  Or was it the flavor choices used when grilling with wood like wood chips, wood chunks, and charcoal?

I think without adding these follow up questions, it’s very hard to know just what the flavor enhancer is when grilling for these respondents. 

For me, there is no question that it is the introduction of smoke to my outdoor cooking experience.  Whether I’m cooking on a gas grill that I’ve included a smoker box of wood chunks, a charcoal grill equipped with hardwood charcoal or charwood plus wood chunks, an electric grill I’ve incorporate a micro wood chip product, or my outdoor fireplace that I’ve converted to an open pit fire using hardwood, I let the tantalizing smoke vapor work with the other ingredients of my foods to bring out the best of all the blended flavors. 

Smokinlicous Charwood products.
#charwood

Direct fire or indirect cooking, either way the eating experience of foods cooked grilled, smoked, or by embers is unique and is likely the reason why people from around the world continue to seek out these methods of cooking. 

Smokinlicious Double filet smoking wood chunks
Smokinlicious Double filet smoking wood chunks

So I agree with the 72% of North Americans who say they grill for flavor but I’d certainly add that I grill for flavor that is heightened by the addition of the natural plant material known as hardwood which takes my grilling to an umami level that’s hard to beat by any other cooking method.

What is your reason for grilling?  Let us know in the comments and don’t forget to follow us on all platforms.  Providing tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! That’s SmokinLicious®!

SmokinLicious products in this blog:

Charwood

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®, Minuto®, & Piccolo®

More related reading on on Why people Grill see our smoking & Grilling tips and technique see our directory on previous blogs!
More related reading on on Why people Grill see our smoking & Grilling tips and technique see our directory on previous blogs!

More blogs you might enjoy:

BOOST UP THE FLAVOR OF YOUR SMOKER BOX!

GRILLING & SMOKING QUESTIONS/ANSWERS THAT MAY SURPRISE YOU!

TEMPERATURE, MATERIAL AND TIME DETERMINE WHEN ITS CALLED BARBECUE

Dr. Smoke-
Dr. Smoke- The answer to Why people grill was a pleasant surprise to our Smokinlicious® products and the flavour they bring to BBQ foods!

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beech-trees of the beech wood species growing in the forest setting

Beech tree of the beech wood species

BEECH WOOD SPECIES

Not the most popular of hardwoods in the North American region and certainly it doesn’t have the following 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 of 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 into 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.

The Culinary Team wants you to know …

… although Beech is common in many areas of the world and often used to smoke foods and brew beer in the European tradition, our harvest region of the Eastern Appalachian Mountains has a distinctive balance of soil Ph levels and climate conditions which give our Beech hardwood cooking products a ‘one of a kind’ smoky flavor profile that can be used for a wide variety of foods!

Smokinlicious® products used in this Blog:

Wood Chunks- Double Filet

Wood Chips- Grande Sapore®

More Related reading on this subject

More Related reading on this subject

Additional blogs to read:

-BEECH IS CERTAINLY “GRAND” IN EUROPEAN SMOKER WOODS

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-THE PRECIOUS FOREST

Dr. Smoke Beech wood species for a touch of European mellow flavor!

Dr. Smoke Beech wood species for a touch of European mellow flavor!

Wines to pair with your smoked Meat is important but not easy!
Wines to pair with your smoked Meat is important but not easy!

Great Sustainable Wines To Pair With Your Smoked Meat Guest blog by — Kylee Harris is an events planner and writer who is a strong advocate of allergy awareness.

Introduction of our Guest Blogger

She has also expanded her mission to stress the importance of food safety not just in events, but in her community.  She also has a great eye for current interests and finds great ways to tie wood fired foods and sustainable food practices together.

Listen to the audio of this blog wines to pair
Wines to pair

Back in 2015, only 6% of consumers said that their first choice of wine would be a bottle that is produced in a sustainable way. This figure has been steadily rising. The 2018 American Wine Consumers Survey even showed that customers are willing to pay $3 more for a sustainable option. They want an environmentally-conscious wine that has been made from ethically grown grape varieties. The farming process is pesticide free and even bottling the wine is done in a way that won’t cause harm to the environment. It has even been suggested (although not proved as yet) that sustainable, organic wine can prevent a hangover. You’re more than welcome to test out this theory – and even better, you can pair the wine with some delicious smoked meat. 

Maple-Smoked Pork Chops, Wines to Pair

Pairing your wine with smoked meat, is all about complimenting the delicate smoky flavor of the wood used. Maple-smoked meat will naturally have a slightly sweet and fragrant taste. This can be achieved by using maple woodchips in your barbecue or smoker. In order to contrast the sweet maple taste and the white umami flavor of pork, you should pair your meal with a sharp and zingy white wine. Benziger Family Winery

Benziger Chardonnay-Coelo Chardonnay
Coelo Chardonnay

in Sonoma county have a few delicious and fresh Chardonnay options, including the Coelo Chardonnay and the West Rows Chardonnay. Perfect for a barbecue on a hot summer’s day with friends and family. Don’t forget you can also buy sustainable wines by the can – this makes it so easy to keep cool when you’re having a garden party. Everyone can help themselves. 

White Oak Smoked Venison 

The strong and almost pungent aromas of white oak are best paired with a dark, gamey meat that can hold its own. Duck breast, pigeon and venison are good choices. The white oak adds a complimentary bitterness that balances well with the rich flavors. A hearty sustainable red wine is a good option with smoked white oak. Silver Oak Vineyard in Napa Valley have a fruity and dark Cabernet Sauvignon that pairs beautifully with White Oak smoked dark meat. New York’s sustainable Red Tail Ridge Winery offer a tangy Teroldego,

2012 Teroldego bottle -Red Tail Ridge winery
Teroldego

which is similar to Syrah that is a great partner to White Oak smoked venison. 

Alder-Smoked Seabass Wines to pair

The mild flavor profile of alder makes it the perfect wood choice to smoke fish with – particularly slightly salty seabass. The taste of the alder itself adds a slightly sweet taste to the fish, even if it is only smoked for a short amount of time. Pairing alder with a sustainable wine is easy. A good Prosecco or sparkling wine will work well – look for something dry and fresh. Left Coast Cellars in Oregon have a lively Blanc de Noir

Left Coast Cellars Blanc de Noir sparkling wine
Left Coast Cellars

that is perfect with alder. It adds citrus notes of lemon and pineapple, which complement the taste of the smoke and the fish well. 

There are an increasing number of vineyards and suppliers in America offering truly sustainable wine. Pair something tasty and delicious with your smoked meat and enjoy a great meal. 

More related reading on Wines to pair with Smoking & Grilling meat, plus other tips and techniques- see our directory on previous blogs!
More related reading on Wines to pair with Smoking & Grilling meat, plus other tips and techniques- see our directory on previous blogs!

More blogs you may enjoy:

Sip ‘Em If You Got ‘Em: Smoked Whiskey Cocktails And Meat

-HOW TO MAKE THE BEST SMOKY COCKTAILS

How To Maintain A Safe Kitchen Environment

Dr. Smoke-  Kylee did a great job on the wines to pair with your Smoked meat!
Dr. Smoke- Kylee did a great job on the wines to pair with your Smoked meat!

Smoker Box Available at Retail Locations

Smoker Box Available at Retail Locations

BOOST UP THE FLAVOR OF YOUR SMOKER BOX!

BOOST UP THE FLAVOR OF YOUR SMOKER BOX!- People are always in search of that great flavor to food that only comes from hardwood.  In fact, it is common for discussions around outdoor cooking to use the terms grilling and barbecuing interchangeably as if they mean exactly the same thing.  Let’s be clear – cooking with just LP/Gas is grilling.  Barbecue is outdoor cooking over hot coals or wood, whether in lump charcoal form or straight hardwood pieces.

Barbecue vs. Grilling

In an effort for grilling equipment manufacturers to compete with charcoal grills and smokers, many began integrating a wood chip drawer in their units to imply that “barbecue” was possible on a gas grill.  If you ever tried these, you likely were disappointed in finding that the intensity of flavor just didn’t compare to charcoal equipment.  Then the smoker box was developed with a wide variety of design options from rectangular in shape, V-shaped at the base to fit between grill grates, and venting hole configurations that made claim to more intense smoke penetration.  Here’s the thing – no one ever discussed what should go in the smoker box.  The assumption was to always use wood chips but I am going to take you on a flavor journey using that box that will open your eyes to understanding cooking with hardwood.

One of the key complaints I hear is that when using wood chips in a smoking box or drawer, the chips don’t seem to give off enough smoke and have a very short burn life.  In fact, refilling the box or drawer is often needed to finish a simple food item like chicken pieces or ½ slabs of pork ribs.  Wood chunks or uniformed sized pieces of hardwood lend to a much longer burn/smolder rate and give off great flavor infusion.

Using a Smoker Box

Smokinlicious® Double Filet Wood Chunks

Smokinlicious® Double Filet Wood Chunks

So how can you still work with your smoker box?  Simply remove the lid or, if hinged in place, open the lid and place 3-4 SmokinLicious® Double Filet Wood Chunks in the box.  Be sure the box is placed on the hot area of the grill and let it go.

The increased volume of the wood allows for things to smolder longer which means the combustion stages are extended, thus, the flavor infusion is extended.

No cover is needed on the box.  What I like the best about this application is the box acts as an ash collection tray so removal for cleaning is quick and easy.  Keep in mind, LP/Gas units have heat diffusers – although they may go by other names like heat distributors, flame tamers, heat plates, burner shields, and flavorizer bars to name a few – so you already have a built-in method of using wood chunks for maximum flavor infusion to the foods on the grate (see our previous postings on this).

So are wood chips obsolete for the LP/Gas unit?  Absolutely not!  It is just another option for you especially those of you who pine for more smoke flavor to your cooking.

Go on the hunt and locate what you did with the smoker box.  Then visit SmokinLicious® .com in the USA or SmokinLicious® .ca in Canada and order up some Double Filet Wood Chunks and test out this easy method for yourself.

3 Double Filet wood chunks in a smoker box on the gas grill

Double Filet wood chunks in a smoker box

The Culinary Team wants you to know …

… that the right internal moisture in smoking wood is a key factor for the release of smoky vapors when flavoring food using any kind of grill, cooker, smoker or accessories like smoker boxes or smoking drawers.  Wood too dry will combust quickly and flame char food, missing wood flavor.  Too wet and you’ll never get smoke or flavor.  When taken by a moisture meter, the ideal internal moisture percentage for smoking wood should register 20%. So, remember- moisture = vapor = great wood smoke flavor!

Dr. Smoke, you need a smoker box for your gas/lp grilling flavoring

Dr. Smoke: You need a smoker box for your gas/lp grilling flavoring

More Related reading on this subject

More Related reading about smoker boxes

Additional blog topics:

-CRUSHED AND DICED: A REFERENCE FOR WOOD AS WELL

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

HOW MUCH WOOD TO ADD WHEN SMOKING

-GRILLING & SMOKING QUESTIONS/ANSWERS THAT MAY SURPRISE YOU!

Our top tips to prevent hot dog shrinkage!
Our top tips to prevent hot dog shrinkage!

top tips to prevent hot dog shrinkage Click To Tweet

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Prevent Hot Dog Shrinkage–There is nothing more frustrating than getting your family and friends all excited for a hot dog barbecue only to have great disappointment when the dogs come off the grill.  There they are.  All shrunk and shriveled that it would take a least two hot dogs to fill a standard hot dog bun.

That’s why I’m going to share with you my top tips to prevent shrinkage and shriveling of your hot dogs.  All these tips are done before adding the hot dogs to the grill of your choice, making them very simple.

Let’s get started!

Three Techniques to Keep Size

Before I start with the first preparation tip, let me just clarify some information about the standard hot dog or frankfurter or wiener, additional terms you may be familiar with. 

Hot dogs now come in a variety of options including all beef, beef and pork, chicken, turkey and even a vegetarian or vegan style.  One thing that is common with hot dogs is that they contain a lot of water, fat and generally, sodium.   Know that the water can be in the form of ice mixed with the meat trimmings and flavor ingredients.  To adjust for all the wetness, dry starches or powdered milk are used to absorb the extra moisture, as starches do not allow moisture to enter the hot dog until heated.  Once heated, the starch granules breakdown and allow the moisture to enter which makes the starch swell.  This is the plumping commonly seen when hot dogs are cooked on a grill.

Know that all hot dogs are fully cooked before being packaged and some brands may also include smoking the hot dogs which gives them extra flavor and color.

Now, for our first tip on preventing the hot dog from shrinking while being reheated or “cooked” on the grill.

Tip #1: The “X” End Slice to prevent hot dog Shrinkage

cutting the end of each hot dog with an X allows the juices for run out
#xendslice

This is the easiest method of preparing the hot dog without an obvious change to its overall shape.  Simply take the blade of a knife and cut an “X” shape on each end.  This cut should go only about ½-inch deep into the meat.  The ends will curl slightly and get additional crispness that make them extra tasty.  Essentially, this hot dog maintains most of its original shape.

Tip #2: The Length Cut to prevent hot dog Shrinkage

The hot dog is cut to length with one slice of the knife and placed open on the grill surface
#cuttolength

One of the reasons I prefer the length cut preparation to hot dogs is that if you are planning a large variety of toppings, this is an ideal preparation.  Additionally, it allows the toppings to nestle comfortably in the middle of the meat and gives every bite you take full flavors.  Simply take the blade of a knife and run it down the center of the hot dog from end to end about halfway down the meat’s thickness.  You can know cook these in the flat form.

Tip #3: The Spiral Cut to prevent hot dog Shrinkage

slices are randomly made over the length of the hot dog about 3-4 depending on the length of the dog
#spiralcut

The spiral cut is another easy method of keeping your hot dogs true to size.  For this technique, simply pass the blade of a knife thru the skin of the hot dog about 1/2 -inch deep every inch or so down the length of the hot dog.  Be sure to do both sides of the hot dog.

Load ‘Em Up!

the dogs with the different slicing are placed on the charcoal grill with double filet wood pieces added for flavor.
#onthegrill

I’ve done all three preparation tips so you can see that the size of the hot dogs remains essentially intact no matter which technique you elect to do.  I also used both a charcoal and gas grill equipped with wood chunks for added smoky flavor to the grilled dogs.

I did set up an indirect cooking method on the gas grill to allow for a holding spot if I had some hot dogs cook faster than others, which tends to happen more on a gas grill than a charcoal unit.

I’ve got four topping options each that contains three ingredients.  Now, let’s look at each option in more detail.

The Italiano Dog

Featuring: fresh mozzarella, fresh basil leaves, and marina sauce

our Italiano Dog has fresh moxxarella, fresh basil and marina sauces.
#italianodog

I am a lover of fresh ingredients and summer harvest season makes it easy to get those fresh flavors.  I start by spooning on a flavorful marina sauce followed by cubes of fresh mozzarella and finally topped with fresh whole basil leaves.

The Allie Dog

Featuring: Gruyère cheese, caramelized onions, fresh thyme

The alliedog has gruyere cheese, caramelized onions and fresh thyme
#alliedog

I call this one the Allie Dog in honor of the onions used as a bold flavor, which onion is part of the allium family, thus, the “allie” name.  Load on the buttery, caramelized onions, then top with Gruyére cheese and fresh thyme sprigs.

The Jalo-Bean Dog

Featuring re-fried beans, white cheddar, jalapeño

The Jalo-bean dog has re-fried beans, white cheddar and Jalapenos for a little heat!
#jalobeandog

If you have a taste for tacos, then this is the dog for you.  Start by loading on a good quality refried beans.  Then top with chopped jalapeño and cheddar cheese – I prefer the white version. 

The Dog From Mexico

Featuring fresh guacamole, corn, fresh cilantro

The dog from Mexico has fresh guacamole, corn, and fresh cilantro
#mexicodog

I love this hot dog combination!  For me, spice is great so I tend to use a spicy corn but you can use just plain corn or buttered corn kernels if desired.  Start with fresh guacamole on the hot dog meat. After that add the corn, and top with fresh cilantro.

There are no rules when it comes to toppings for your hot dogs so experiment and find what combinations you enjoy.  That includes experimenting with the bread as well so know that though I did not change the rolls on my combinations, that is another flavor level that can vary right along with the toppings.

What is your favorite method of grilling hot dogs and what makes your topping list?  Let us know in the comments and don’t forget to follow us on all platforms.  Providing tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! That’s SmokinLicious®!

SmokinLicious® Products:

Wood Chunks- Double & Single Filet

More related reading on our smoking & Grilling tips to prevent hot dog shrinkage and other technique see our directory for previous blogs!
More related reading on our smoking & Grilling tips to prevent hot dog shrinkage and other technique see our directory for previous blogs!

More blogs you might enjoy:

WELCOME TO OUR BRAT PARTY-BRATWURST IN THE ORION SMOKER COOKER

3 METHODS OF SMOKING BOSTON BUTT FOR AUTHENTIC BARBECUE FLAVOR

-GIVE ME THAT BEEF BRISKET!

Dr. Smoke-  follow our top tips to prevent hot dog shrinkage and you will enjoy these more and more!
Dr. Smoke- follow our top tips to prevent hot dog shrinkage and you will enjoy these more and more!

The Wood Burning Pizza Oven with our Ash Wood glowing with great flavor

We specialize in products for Wood Burning Pizza Ovens!

WOOD BURNING PIZZA OVENS: THE WOOD MASTER’S GUIDE

Listen to the audio of this blog

Listen to our Wood Burning Pizza Ovens blog

For those that have followed us for years, you know we are proud that almost from the start of our Company, we were committed to providing a guide for equipment to cooking wood product match.  We refer to our guide affectionately as Match Your Cooker”.

In this article, we are covering our recommendations for Pizza Ovens, whether made of ceramic, clay, brick, steel or any combination, that are wood burning or a combination of wood burning and gas.

As there are always new equipment lines and models released, our plan is to provide regular updates on this listing.  We also encourage you to send us a message when you don’t see a manufacturer or model listed to ensure it is added to the list.

For now, we introduce you to our Wood Master’s Guide to SmokinLicious® culinary woods for Pizza Oven.

Barrel Smoker Logs

Smokinlicious Full cut log

The following equipment/models would be suitable for the SmokinLicious® Barrel Smoker Log/ Full Cut Log which are only designed for the largest pizza oven’s cooking area.  These logs would also be suitable with the commercial-grade wood-burning pizza ovens:

Braza Brick Wood Fired Pizza Oven

Forno Bravo: Primavera 60 Outdoor Oven, Napoli Commercial Pizza Oven

Forno Classico: The Colosso, Fiamma Square

Gozney: Master™

Mugnaini: Medio 110, Prima 120

 ¼ Cut Wood Barrel Logs

Our Quarter cut log

The following equipment/models would be suitable for the SmokinLicious® Barrel Smoker Log ¼ Cut Wood Log which we also call Pizza Legno:

Alfa Pizza 5 Minuti

American Barbecue Systems model: “The Judge”, “The Smokehouse 6042”

Authentic Pizza Ovens: Portable Maximus Oven, Traditional Brick Famosi Wood Fire Oven,  Traditional Brick Lisboa Wood Fire Oven, Stone Domed Pizza Oven, Traditional Brick Pizziaoli Wood Fire Oven, Traditional Brick Braza Wood Fire Oven

Bella Outdoor Living: Medio Wood Burning Pizza Oven

Bull Outdoor Products: X-Large Outdoor Wood Fired Pizza Oven, Large Pizza Oven

Californo: Garzoni Pizza Oven, Verona Pizza Oven

Chicago Brick Oven: Wood Burning Pizza Oven Kit CBO-500, CBO-700, CBO-1000; Americano Chicago Counter Top Brick Oven; Mobile Wood Burning Pizza Oven

Deeco: Aztec Allure Pizza Oven

Dome Ovens: Tudor Model Pizza Oven, Model Pizza Oven

Earthstone 90-PA Wood Fired Oven

EcoQue Wood Burning Pizza Oven and Smoker

Fontana Forni: The Small-Est Outdoor Oven, Toscano Margherita Outdoor Oven

Fornetto: Wood Fire Oven and Smoker built-in or freestanding

Forno Bravo: Primavera 60 Outdoor Oven, Bella Grande C36, Bella Ultra C40, Giardino Outdoor Pizza Oven Kit, Casa Home Pizza Oven Kit, Premio Home Pizza Oven Kit, Artigiano Italian Brick Pizza Oven, Andiamo Pizza Oven, Vesuvio Tiled Pizza Oven, Napolino Tiled Pizza Oven, Toscano

Forno Classico: Napoli, Cupola, Square, The Colosso, Fiamma Square

Forno Venetzia: Pronto 500 Outdoor Pizza Oven, Pronto 300 Outdoor Pizza Oven, Pronto 200 Counter Top Wood Burning Oven, Torino 500 Pizza Oven, Torino 200 Pizza Oven, Bellagio 300 Pizza Oven, Bellagio 500 Pizza Oven, Bellagio 200 Counter Top Wood Burning Oven

Gardeco: Pizzaro Pizza Oven

Gozney: Stone™, Elite™

ilFornino: F-Series Mini Professional Stainless Steel Wood Fired Pizza Oven, Platinum Series Wood Fired Pizza Oven, Piccolino Wood Fired Pizza Oven, Professional Plus Wood Fired Pizza Oven, Professional Series Wood Burning Pizza Oven, Elite Plus Wood Fired Pizza Oven, Grand G-Series Wood Burning Pizza Oven

LaToscana: Forno Easy Pizza Oven

Mugnaini: Medio 110 Barrel Outdoor Oven, Masonry Oven Kits Piccolo 80/Medio 100/Medio 110/Prima 100/Prima 120/Piccolo 60

NXR Professional Ranges: Burning Wood Dome Pizza Oven

Pizza Party Pizzone

Preto Beleza Wood Fired Oven

Prime Portable Pizza Oven

Renato PR/310 Outdoor Oven

Ravenna: Talavera Tile Pizza Oven, Rustic Liso Pizza Oven

Rustic Natural Cedar Furniture: Rustic Wood Fired Oven, Wood Fired Pizza Oven

Sunjoy: Wood-Fired Pizza Oven

Valhinos Natural Wood Burning Oven

Wood Stone: Bistro Home Ovens 3030/4836/4343/4355, Mountain Home Ovens Mt. Chuckanut 4’ & Mt. Adams 5’

Charwood

photo of our Charwood

Our Charwood product is a partially charred hardwood that still has the core of the specific hardwood’s flavoring intact.  In other words, the outside is carbonized while retaining a hardwood core.  For those ovens that specify using an anthracite coal only which is a hard, mineral coal, charwood would not be an alternative.  Also, any residential oven that requires gas assist, should not use charwood.

The following equipment/models would be suitable for the SmokinLicious® Charwood:

Authentic Pizza Ovens

Braza

Chicago Brick Oven

Gozney: Master™

ilFornino

Mugnaini

Pit Boss Charcoal Pizza Oven

Wood Stone: Coal Fired Pizza Ovens

Double Filet Wood Chunk

The following equipment/models would be suitable for the Double Filet Wood Chunk:

Gozney: Rocc™

Uuni Pro (Ooni Pro)

We hope you view this guide as a helpful resource for selecting the perfect culinary wood for your wood-fired oven.  As always, our Wood Guide Team is ready to answer your additional questions and further assist you for the perfect wood-fired experience!

SmokinLicious® products reviewed in this blog:

Charwood

Quarter Cut Log

Full Cut Log

More Related reading on this subject

More Related reading beyond wood burning pizza ovens

Related reading:

-USEFUL COOKWARE OPTIONS FOR YOUR GRILL

-WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

Dr. Smoke follow our Wood fired Pizza Ovens and what products we have.

Dr. Smoke follow our Wood burning Pizza Ovens and what products we have.

Listen to the audio of this blog

CRUSHED OR DICED WOOD CHIPS? Click To Tweet

You see the options all the time.  Crushed or diced tomatoes?  Every chef knows when and why you choose one over the other. Did you know the same concept is true for wood chips?

At SmokinLicious®, the only true cooking wood Company, we produce our wood chips in the same manner as tomato processors! We crush the wood for our Grande Sapore® chips – these pieces produce a unique flavor because of their shape just like crushed tomatoes give a deeper flavor to recipes!  These chips are meant to last and work with other ingredients for full flavor balance. We also offer our “diced” option of predetermined wood slices to produce our Minuto® and Piccolo® chips for smoldering on heat plates, cast iron, and flavor bars.  Just as diced tomatoes give a fresh-from-the-garden taste, diced wood chips likewise produce a different, often more intense fresh wood flavoring.

SmokinLicious® only manufacturers cooking woods.  That is our primary and only business.  We know hardwoods for cooking, all types of wood-fired methods.  And we know wood flavoring – how to get the best clean flavors from the select hardwoods ideal for cooking!

See for yourself why we are a superior product with a superior outcome.  Enjoy the benefits of the knowledge of our flavorists and get the options you are looking for.  Made the SmokinLicious® way!

Dr. Smoke- there is a smoking difference between crushed or diced wood chips

Dr. Smoke- there is a smoking difference between crushed or diced wood chips

Our Culinary Team wants you know

… that the crushing and dicing method of our making of culinary wood chips is strikingly similar in concept to how grapes are processed in the phases of wine making?  For example, the Ripasso method of Italian wine production starts out with crushed, partially dried grapes and proceeds on to fermentation with the leftover skins.  Both Ripasso produced wine and our crushed or diced wood chips offer distinctive flavor, body and personality in a class of their own!Our process is very similar to making wine from grapes

We have selected some of our Quora Grilling & Smoking Questions/Answers for you!
We have selected some of our Quora Grilling & Smoking Questions/Answers for you!

Gilling & Smoking Questions/Answers Click To Tweet

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Grilling & Smoking Questions— We’ve all heard the saying, “There are no stupid questions”.  I answer a lot of questions about cooking, grilling, smoking, and wood-fired cooking over the course of a week.  I am always surprised that when writing on these topics, I don’t often think of the truly novice cook and offer very basic tips.  So, today, that’s what my goal is. 

Grilling & Smoking Questions: When cooking a rack of ribs, do you cut them into individual pieces and then grill or leave them on the rack?

I honestly understand where this question comes from.  You often see ribs served pre-cut into single bone servings at restaurants so why wouldn’t you start to think they must be cooked that way.

Unfortunately, the best way to cook ribs is as a rack when purchasing baby back or St. Louis cut spare rib for pork or beef ribs.  This allows a crust to form on the outside when cooked, and for the rub to penetrate the entire rack so the flavors are more even.

Grilling & Smoking Questions : What is the white stuff on the bottom of the pork ribs?

That is a membrane we call silver skin that generally is left on the rack when the butcher cuts the meat.  You always want to remove that membrane as it can prevent the meat from tenderizing and is rubbery if eaten.  Simply take a butter knife and insert between the membrane and the meat at one end.  Loosen it and then gripping the membrane with a paper towel, peel it off, trying to get it in one piece.

Grilling & Smoking Questions: How do I cook chicken on the grill so it doesn’t dry out?

For those that don’t feel like a master of the grill, just doing meats on the grill can pose a challenge.  Chicken is no exception.  In fact, it can be a difficult protein to grill since white and dark meat cook at different rates.  The easiest method of ensuring moist and flavorful chicken, is to cook it on a two-zone grill set up.  That means only half the burners are turned on while the chicken is placed on the grate that has no burners on.  This allows the heat to radiate to the chicken and cook without burning the skin or cooking beyond 165°F.

Grilling & Smoking Questions : Do I soak my wood chips or chunks to make smoke?

Great question and one to ask before you start.  No, do not soak the chips or chunks or any wood product for that matter unless a manufacturer of specific equipment requests it to be soaked.  When you soak the wood, only the outer layer, about 1/8-inch thick gets wet.  Once a wet wood is applied to a hot fire, the fire’s energy works to remove the excess water in the form of steam.  This take energy from the fire which means you can alter the cooking temperature of the equipment.  Apply wood product dry to get the best flavor from the wood even if using a smoker box or aluminum foil.

Grilling & Smoking Questions : What differentiates charred food from burnt food?

Let’s first define what charred foods are.  When you char a food which usually is an animal protein or thick-skinned vegetable but can be just about anything, a dark colored outer crust forms either around the edges of the food item or completely across the food’s surface.  The inside of the food will retain moisture and tender texture. If the food item is dry, tough, and an ugly color, it’s burnt.

Grilling & Smoking Questions: Does soaking your steak in marinade overnight make it juicier?

Marinades are ideal when you want to add a flavor level to meats, poultry and fish.  The thing with marinades is you need to be careful not over-marinate.  Since meat is 75% water, adding another liquid i.e. marinade, will not penetrate beyond the outside.  Oh, you can cut some slits into the meat, fish, or poultry to get is a bit deeper but marinating something overnight will not get any more flavor into the food item.  Plus, you take the risk of producing a mushy result if the protein of the meat is broken down too far.

Grilling & Smoking Questions : I assume when you smoke with wood it takes quite a bit of wood to make the smoke.  Exactly how much do I need?

This is one misunderstanding that drives me crazy!  It is not about the quantity of wood for hot smoking.  Quality and moisture are the keys.  First, find a hardwood and only hardwood, that has some moisture to it.  About 25% is ideal.  Whether you’re using a gas grill, charcoal grill, or electric unit, you’ll only need about 6-8 ounces of hardwood to start.  Know up front, you won’t and shouldn’t see a ton of smoke and that smoke should be light in color. 

Grilling & Smoking Questions : How do a get “fall off the bone” ribs when I grill?

I’m going to be completely honest – you don’t want fall off the bone ribs!  If you prepare the ribs correctly – trimming the excess fat, removing the silver skin, and marinating with your favorite rub, brine or marinade – grill and/or smoke them at a lower temperature (I prefer 225°F) for roughly 3 hours, and then check for doneness with the “bend test”.  Taking a pair of tongs, lift the ribs in the center of the rack from the grate.  If they bend and have slight cracking to the meat, they are done.  You’ll still find the meat will come right off the bone when you bite into it.

Grilling & Smoking Questions : What should you do first before using a new grill or smoker?

Clean it then test burn it without food.  You need to clean the surfaces – inside lid, grates, side walls – to remove any remaining chemicals from the grill’s construction.  To extend the life of the grill grates, season them with a high heat oil such as avocado, peanut, or canola oil. Simply brush or wipe on the oil with a small, clean paint brush or with a paper towel. Wipe off the excess and then follow with a test burn.

By running a test burn, you can remove any further impurities left from the manufacturing of the unit so you have no tainted flavors to your foods. If you’ve purchased an LP/Gas unit, test for leaks before lighting the grill.  Oh, and always read the manual first thing so you know full operation and warnings on your unit.

I’ll be sure to provide follow up posting on questions that come my way in the future to ensure that I’m always assisting everyone – from novice to pro cook.

Making you an informed consumer through valuable articles like this one.   Leave us a comment and follow us or subscribe for more great recipes, techniques, tips, and the science behind the flavor.  That’s SmokinLicious®.

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®, Minuto® & Piccolo®

More related reading on our Grilling & Smoking Questions and technique see our directory on previous blogs!
More related reading on our Grilling & Smoking Questions and technique see our directory on previous blogs!

Other common questions

-HOW MUCH WOOD TO ADD WHEN SMOKING

-3 METHODS OF SMOKING BOSTON BUTT FOR AUTHENTIC BARBECUE FLAVOR

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

Dr. Smoke-
Dr. Smoke- We have selected some of our Quora Grilling & Smoking Questions/Answers for you!
Our finished Smoked Rhubarb
Our Finished Rhubarb (Smoked)

Try Rhubarb (smoked) for a less tart taste! Click To Tweet

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Rhubarb (Smoked) – I will make a confession: I don’t like rhubarb, a spring to early summer perennial vegetable, on its own, likely due to the very tart flavor.  I do, however, enjoy this vegetable smoked and then blended with a sweet fruit.

This is likely why you may not have realized that rhubarb is a perennial vegetable since this is so widely used for dessert items. The rhubarb stalks are suitable to eat but the leaves are poisonous meaning they should never be eaten or added to a smoothie.  Since this is a tart vegetable, I am going to first smoke it to change the balance of that tartness.  Later, I plan to use these smoked stalks in combination with some smoked strawberry to make a strawberry-rhubarb fool, a delicious treat or dessert. 

For now, let’s get about a pound of fresh rhubarb, hopefully from a garden or a fresh market, and meet at the smoker for an easy method of infusing wood flavoring to this tart stalk vegetable.

Selecting and Preparing

Our fresh Rhubarb picked from the garden- or buy at the Farmers Market
#rhubarb

Rhubarb is a perennial vegetable that prefers cold conditions to thrive.  When first planted, you won’t be able to harvest any of the stalks until the second year, similar to growing asparagus.  When ready to harvest, you’re looking for stalks 12 to 18-inches in length with good girth to them.  If the stalks are too thin, that means the plant does not have enough nutrients. 

Once harvested, clean well under water and pat dry.  Trim all the leave ends from the stalks as these are poisonous, and discard. Note you can compost the leaves as the poisonous oxalic acid breaks down quickly when decomposition begins.

I prefer to cut my stalks into 3-4-inch lengths.  That’s it!  Likely one of the easiest vegetables to prepare for the smoker.  Speaking of the smoker, time to prepare ours.  I’ll be using an electric smoker today since smoking rhubarb takes very little time.

Tasting Notes: Whether to cut the stalks is dependent on what you plan to do with the rhubarb so adjust this step according to your planned recipe.

Fire Up the Smoker!

The Electric Smoker for our Rhubarb (smoked) technique
The Electric Smoker for our Rhubarb (smoked) technique

I’ll be using a standard vertical electric smoker that uses lava rocks as the radiator of the heat as well as an electric element as the fuel/heat source.  My electric smoker allows me to use wood chunks so I have an assortment of small sizes that total about 6 ounces of hardwood.  The double filet wood chunk size is ideal and as a tip, if you note to SmokinLicious® the need for thin chunks, these can be provided. 

My set up is simple: I wrap one of my grill grates in aluminum foil, place my element on the lava rocks and insert wood chunks between the element’s spaces.  I’m using a combination of maple and cherry hardwood.  I add my water pan with about 2-inches of hot water so energy from the unit isn’t wasted heating up the water.  On goes my tray of pre-cut rhubarb that are spaced to allow the smoke to penetrate all around.  Leave these untouched on the smoker for about 20-25 minutes or until the thickest stalks are fork tender.

The best part about rhubarb on the smoker is it takes very little effort.  Trim, clean, and cut to size then place on the grate and smoke.  In about 15 minutes time, you’ll see a golden hue come out of the rhubarb pieces.  That means the smoke has penetrated its great flavor.  Using a fork or the tip of a paring knife, I check the thickest stalk to be sure I can easily pass the metal tip thru.  If so, then the rhubarb is tender and ready to come off the smoker. 

Cut up Rhubarb pieces in the smoker
Cut up Rhubarb pieces in the smoker

If your plans are to prepare this for rhubarb pie, then just continue with your favorite recipe.  This step is simply to provide another flavor level and begin the cooking process. Check in with us soon as we release our version of the strawberry-rhubarb fool featuring this smoked rhubarb and smoked strawberry. 

What’s your favorite method of cooking rhubarb?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® products used for this technique:

Wood Chunks- Double Filet

More related reading on Applewood and other orchard woods see our smoking & Grilling tips and technique see our directory on previous blogs!
More related reading on Rhubarb (Smoked) recipes in our smoking & Grilling tips and technique see our directory on previous blogs!

Additional reading:

-ELECTRIC SMOKERS: WHEN IS A WOOD CHIP DEAD?

-EASY GRILL ROASTED TOMATOES

-ODE TO THE GRILLED FAVA BEAN

Dr. Smoke-
Dr. Smoke- Take Tart to the Smokey side with Fresh Rhubarb (Smoked) on the Smoker!

JUST BECAUSE YOUR SMOKING FOOD (THAT IS!) DOESN’T MAKE IT ALL BAD!

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listen to JUST BECAUSE YOUR SMOKING FOOD

Recently, I received a very interesting question regarding the safety of ingesting foods and beverages that have been exposed to smoke vapor using hand-held food smokers.  Specifically, the question consisted of whether you need to be 18 years of age for items that have been infused with smoke using these gadgets.

The breville handheld smoker

#handheldsmoker

This got me thinking:

  • does the word “smoke” automatically give off the bad vibe response?
  • why do people only inquire about the smoke without needing to know more about the plant source that produces that smoke?

There is a lot of data out there on carcinogenic effect to high heat grilled foods like burgers, chicken, and steaks, even data on hot smoking foods at lower temperatures.  Really, what it all boils down to is, if you grill meats to the point where you blacken them, that increases the risk for the carcinogens.  Even if you cook to the blacken state, eating these foods in moderation will halt any real risk over an average person’s lifetime.

So why the question on legality to consume smoked foods and beverages?

 If you understand that the tobacco industry had to start putting warning labels on tobacco packaging back in 1966, and smokeless tobacco products in 2010, then you comprehend that smoke vapor does contain toxins.  Everything regarding the level of toxicity with cooking is related to the type of food, method of cooking, cooking temperature, and length of cooking time.

Let’s examine those parameters from the handheld food smoking perspective.

You are not cooking the food by this method, merely infusing it with the smoke flavonoids, so there is no temperature (cold smoking technique).  You are not exposing the food to smoke vapor for hours – it really comes down to minutes.  Most importantly, you are not directly attempting to inhale the smoke vapor into your lungs.  Yes, if your standing near the container that is holding the cold smoke when you open it, you will have some exposure but not like the person that takes a drag directly from a tobacco product or is chewing on a tobacco product!

Like anything else in our world, there are risks to everything we do, experience, sense, taste, explore, desire.  Hot smoking is another name for roasting just at a lower temperature and usually with cheaper cuts of meat.

SmokinLicious® Double Filet wood chunks are clean and bark free wood pieces that will provide a tasty tinge of smoke to all of your favorite ingredients.

SmokinLicious® Double Filet wood chunks

What should never be compromised is the plant material – the wood – that is used to extract these flavors.

I believe it is time to start asking more questions about the hardwood products being used for the smoking process rather than focusing on the process itself. Click To Tweet  Perhaps the risks associated with dirty, moldy, contaminated wood are too high to ignore anymore.

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®, Minuto® & Piccolo®

More related reading on the art of smoking food and cooking wood

More related reading on the art of smoking food and cooking wood

More blog topics like this one:

-APPLEWOOD – WHY WE DON’T USE IT! – HERE’S WHY

-SHOULD YOU GRILL WITH MOLDY WOODS?

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

-SMOKING-GRILLING WOOD SELLING TERMS DEMYSTIFIED

Dr. Smoke hopes you enjoyed-JUST BECAUSE YOUR SMOKING FOOD (THAT IS!) DOESN’T MAKE IT ALL BAD!

Dr. Smoke hopes you enjoyed-JUST BECAUSE YOUR SMOKING FOOD (THAT IS!) DOESN’T MAKE IT ALL BAD!

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