Cold Smoked Cheese is a very simple technique with very rewarding results. Follow our instruction and enjoy some all natural smoked cheese.

Cold Smoked Cheese is a very simple technique with very rewarding results. Follow our instruction and enjoy some all natural smoked cheese.

THE EASY METHOD TO COLD SMOKED CHEESE

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The cooler season is here and that’s the perfect time to think about cold smoking techniques that bring special flavoring to heat sensitive items.  First up for us, cheese!  We’re lighting up the Technique Cast Iron Stove Top Smoking Pan and loading it up with our favorite varieties of cheese in preparation for a couple of The Cast Iron stove top smoker pan is a wonderful addition to any kitchen for indoor, condo smokingrecipes.  If you don’t own a stove top smoker pan, see our blog titled “The Kitchen Find” which will guide you on using items likely found in your own kitchen.

90°F or Less

Cold smoking requires that you keep the temperature below 90°F.  That may sound like a challenge but when you use a stove top smoker – equip it with an ice cube pan – you’re on your way to all things cold smoked.  The best chips to use for this method of smoking are SmokinLicious® Minuto® Wood Chips.  I’m electing to use Wild Cherry for the balance of flavors between my cheese choices.  These chips will combust evenly and slowly, releasing a steady smoke vapor that will work well with the cheese.

First, the stove top smoking pan needs to be set up.  The Technique pan comes with everything needed, including a drip pan.  We won’t be using the drip pan for its intended purpose but rather, to become an ice pan.  An ice pan will help to keep the temperature of the smoking pan below 85° F; and that means you can We fill the bottom of the stove top smoker with ice to reduce the heat and produce some nice steam.smoke all types of foods that normally couldn’t be exposed to heat! (chocolate, cheese, fragile fruits, candies, etc)

Be sure you have a handful of wood chips in the base pan before adding the drip pan full of ice cubes.   Place the wood chips in the center of the pan then fill the drip pan completely with ice.  Then add the grill pan and get the cheese out of the refrigerator.  Remember, you will be smoking the cheese for a few hours so you’ll need to refill the drip pan with ice cubes every hour.   There is no need to replenish the wood chips as a single handful will be plenty.

The Ice Tray

With the heat set to the lowest setting possible on your stove top, the drip pan filled with ice cubes to reduce the temperature even more, the cheese selections which include Swiss, horseradish cheddar, muenster, and fresh mozzarella, are added to the grill pan.  Place the cover on and this should be left untouched for at least an hour.  Once the hour passes, it will be time to replace the ice cubes in the drip pan.  Be sure to leave the cover on the grill pan when changing out the ice tray.  This should be done every hour up to the final hour you want to smoke.  I am doing a four-hour process on my cheese today so I will replace the ice pan three times.  That’s it!

Our finished smoked cheese, showing a darkened color change caused by the smoking processOnce infused, remove the cheese, wrap in wax or parchment paper and refrigerator for at least 2 days to allow the smoke vapor to release throughout the cold smoked cheese process.  Then get ready to enjoy your smoked cheese as is, or include in recipes.  We have 2 recipes coming up: A smoked cheese and bacon quiche and smoked grilled cheese with tomato and pepper jelly.

I hope I’ve inspired you to try cold smoked cheese on the stove top.  We need your comment and rating, so subscribe and follow us so you don’t miss a thing.  As always we welcome your suggestions as well on recipes and techniques you want to learn about.  We are your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

Purchase products:

Wood Chips- Minuto®

More Related reading on this subject

More Related reading on this subject

Related reading:

-TO THE SMOKE THE CHESTNUT GOES!

-THE KITCHEN FIND!

-THINGS YOU DIDN’T KNOW YOU COULD SMOKE

 

 

Dr Smoke- "Try this all natural way to smoke your cheese, most commercial cheeses are chemically smoked."

Dr Smoke- “Try this all natural way to smoke your cheese, most commercial cheeses are chemically smoked.”

Is it fresh, is always a question that comes from new customers! At Smokinlicious® we are cutting products daily and measuring moisture to maintain the best smoking wood in the world

Is it fresh, is always a question that comes from new customers only! Our old customers know that at Smokinlicious® we are cutting products daily and measuring moisture to produce the best smoking wood in the world!

Is It Fresh? Here’s Why You Need to Know

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I always find it interesting when we receive a new inquiry about providing specialty products for commercial-grade smokehouses.   I’m speaking specifically to the large commercial-grade smokehouse.  The type that utilize walk-in, wall smokehouse units that can turn out hundreds of pounds of product each cycle.

First, there’s always the question if we can duplicate the current wood chip product.  That’s where the education begins.

The Truth Is in The Sample

Sending the current wood supply sample is key to determining what should be used in product.  Once we provide the video review of what is in the sample in terms of sizing, we’re on the way to getting an understanding of why the current product may not be ideal.  Our concern is not just the overall flavor and color to the finished product, but also to reducing equipment failures that may occur from clogging of the wood material due to dust particulants.

Is It Fresh- Is Best

we check all our products for the proper moisture levels for the proper balance of too dry and just perfect for smoking. Following our discussion on product sizing, it’s time to explain why ordering fresh product is key.  We don’t operate on the concept that you need tons of extra product inventory sitting in your location, making the potential for color changes to the wood, moisture depletion, and susceptibility to mold spores a reality.  Instead, fresh product is produced when you need it, allowing for consistency in your smokehouse products’ flavor and color.  I know this is a stretch when there are many suppliers out there who encourage you to order pallet after pallet of product with the incentive of saving 10% if full truck loads go out.  Good luck getting the premium flavor and color your looking for with that old, dehydrated product!

We’ve Got Your Back

We know every customer we have the privilege of doing business with needs assurance that we can cover their needs.  That’s why our entire Team is involved to ensure that we can ship earlier if needed.  We take the time to monitor your Company’s usage and predict your next order.  Or, we can set up a shipping schedule you’re comfortable with that is easy for everyone involved and won’t require extra, valuable storage space be used.

our Minuto wood chips are a clean bark free wood chip for superior results in any commercial smokehouse. There are many sizes to fit any equipments need.Yes, you could say we are not the norm and we’d be just fine with that.  In fact, we encourage it.  To us, there’s nothing like cooking with fresh product that has been designed with your Company’s needs in mind.  That’s why our superior product will give you a superior outcome.  Fresh hardwood product for unmatched smoke infused food products. That’s the SmokinLicious® way!

More Related reading on this subject

More Related reading on this subject

Related reading:

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

-CAN HARDWOOD BE TOO DRY FOR COOKING?

-TO BARK OR NOT

Purchase products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Dr Smoke giving advice- "Fresh is best in food and in the wood products you use for smoking."

Dr Smoke- “Fresh is best in food and in the wood products you use for smoking.”

Open Pit cooking fire We built by using Smokinlicious ash wood to develop great coals for our ember cooking of Peppers

Build an open pit cooking fire for grilling and ember cooking! Is easier than you may think follow our steps below!

BUILDING THE PERFECT OPEN PIT COOKING FIRE

SmokinLicious® receives a lot of questions about wood-fired cooking and one of the most repetitive concerns the building of the fire for cooking.  We’ve developed this series to address how to build the  fire by equipment and technique.  For Part I, we cover the open pit cooking fire.

Get Organized

The first step is to know where you will build the fire.  Are you planning on using an outdoor fireplace, a fire pit, or will you construct a temporary fire location?

When using an existing fireplace located outdoors, you must ensure that the firebox is clean of previous ash and wood.  The same is true for a open pit cooking fire pit.  If you will set up a temporary location for the fire, consider what you will use for materials to secure the area.  It is never recommended to use your patio, paved driveway or lawn because a hot fire is sure to damage them or, at the very least, mar their appearance (thin charcoal black coating the surface).  Using large stones, interlocking bricks, or a metal fire ring work great at securing the area to contain your fire.

Once you’ve decided on the location, you’ll need to collect some supplies to make the cooking safe and fun.

▪ material to contain the fire like stones, bricks or a cast iron/wrought iron ring.  You can use an outdoor fireplace or open pit cooking fire pit whether permanent or portable

▪ water, shovel, dirt, and/or fire extinguisher to deal with potential fire spread or wayward embers

▪Smokinlicious® smoking wood chips for quick lighting

picture of Smokinlicious Double filet wood chunks make a perfect source for developing the perfect cooking firesmall twigs or small pieces of hardwood to create a tepee around the wood chips (we like our Smokinlicious® smoking double or single filet chunks)

▪ larger hardwood pieces to create a 2nd tepee around the first (Smokinlicious®1/4 cut logs work great for that)

▪ rolled newspaper or fire starters

▪ have additional hardwood for producing more coals for cooking as needed

▪ a coal rake, fireplace tongs for moving and relocating wood pieces, spray bottle of water to tame flames near food, instant read thermometer (you can also use a traditional wrought-iron log holder to make the fire – the hot coals will fall through and then you rake them to the cooking side)

 The Perfect Fire

Always take note of the day’s temperature, wind conditions/direction, and conditions of your wood (dry or wet, fresh cut or aged) before you start.  You want to be sure you set up and start the fire where the wind direction won’t cause smoke to enter house windows or the dining area.  Keep those locations upwind.

stack the wood into a teepee shape to maintain the flame and burning processIn your fire safe area, pile up a few handfuls of hardwood chips (you can use newspaper but I like to try to stay with wood in its natural state).  Make a small tepee around the wood chips using small wood pieces (our single filet wood chunks work great) or twigs.  Make a second tepee of larger wood pieces around the first one.  You’ll see that you’re graduating from small wood pieces to larger as you build but you’re also ensuring good oxygen pockets to help feed the fire to the next level.  This is what ensures even combustion and even coals.  Now, light the wood chips at the center and allow everything to ignite.  Don’t add any additional wood until you see the outside wood ablaze.

Fire for Fuel, Coals for Cooking

The purpose of your shovel other than as protector of wayward fire, is to take those hot coals and move them to the cooking area.  Remember, the fire area is not where you are going to cook.  That location is nearby but not with the flames.  You should never cook over direct flame as it will overcarbonize the foods and result in bitter tastes.

Ideally, you want to cook over coals that have a white colored ash over them.  Now, here’s how to determine temperature of those coals: hold your hand over the coals the distance your foods will be.  If you can only hold your hand for a count of 2 seconds before you need to pull it away, that is high heat.  3-4 seconds is medium-high, 5-6 seconds is medium and 7-8 seconds is low heat.

Bring on the Food!

We have burnt down the ash single fillet into a bed of hot coals. Ash wood is a perfect coaling wood to useOnce your coals are at the perfect temperature for the foods you want to cook, it’s all about cooking!  Remember, you can set up different heat areas to cook different foods.  That’s what makes the experience with wood cooking, specifically with coals, so exhilarating.

We hope this article was full information you didn’t know.  Leave us a comment and subscribe so you don’t miss anything concerning wood fired cooking, flavors, and the science behind the fire.

More Related reading on this subject

More Related reading on this subject

Interested in reading more? Try:

-Top 10 Vegetables to Cook in Hot Embers

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

Purchase products:

Wood Chunks- Double and Single Filet

Wood Chips- Grande Sapore®

Smoker Logs

Dr Smoke- "Spending time on fire preparation will enhance your cooking results."

Dr Smoke- “Spending time on fire preparation will enhance your cooking results.”

We explore the question "is creosote" bad for your BBQ food?

We explore the question “is creosote” bad for your BBQ food?

Listen to the audio of this blog

There are lots of stories out there in the BBQ world about creosote!  Most have the same tone: creosote is not something you want when you cook with wood.

Unfortunately, that can never happen as creosote is always present in wood.

So, why has creosote become the monster of BBQ cooking?

Likely because there is confusion with another type of creosote: coal-tar creosote, commonly used to preserve such things as railroad ties, telephone poles, bridges, etc.  You know when material has been exposed to coal-tar by the black, charred appearance.

The Advantages of Wood-Tar Creosote

One of the primary advantages to having creosote in hardwood is its ability to act as a preservative.  Long before equipment was designed for cooking, people would dig holes in the ground to produce a smokehouse for preserving game meats they hunted.  It was the only method of ensuring safe consumption when refrigeration wasn’t readily available.

Wood-tar creosote is colorless to yellowish and presents as a grease or oil consistency.  It is a combination of natural phenols which are the natural compounds that produce the flavors of BBQ when the wood is combusted or burned.  In addition to the distinct flavor, phenols are also responsible for the aroma and color of BBQ foods.

Guaiacol is a compound derived from methyl ether and is responsible for BBQ’s smoky taste while the dimethyl ether syringol is the chemical responsible for BBQ’s smoky aroma.

Risks of Wood-Tar Creosote

Now that you know not all of creosote’s chemical composition is bad, what are the risks to a wood-tar creosote?

The biggest risk is in burning wood that is not at an ideal combustion rate.  I’m sure you’ve had experience with campfires that produce an acrid aroma and literally cause a foul “taste” in the air from poor combustion rate (too slow burning).  That is the challenge and risk when using wood products with food for hot smoking.  Remember, hot smoking requires temperatures that are lower – generally below 275°F.  To achieve a consistent low temperature, you must control air intake and damper or exhaust.  If you don’t achieve a good balance, the result will be a sooty, bitter tasting and smelling food outcome.

How do you know if your crossing into risky and poor outcome territory?

By the color of the smoke.  A poorly balanced combustion of wood will produce a black smoke.  Repeat these conditions and you’ll stimulate creosote deposits within your equipment which can reduce the draft needed to ensure the fire gets enough air to optimally combust.  Remember, creosote on its own is highly combustible which is why there are many wood stove house fires occurring due to poor maintenance/clean out of these units.

Not All Hardwoods Are Equal In Compound Percentages

Now that your aware that phenolic compounds, specifically guaiacol and syringol are key to tasty, flavorful BBQ foods, let’s talk about these compounds in specific hardwoods.

Interestingly, Beech wood is highly prized and used in Europe for smoking particularly in meat processing facilities.  This is no surprise to me since Beechwood has one of the highest percentages of guaiacol when at a high heat level (distilling).  Know that the phenolic compounds present in all wood distill at variant percentage levels and usually require a combustion temperature of nearly 400°F to peak.   This is just another reason why you want to keep a balance to your fire so combustion is optimal and the resulting flavors and aromas are pleasant.

More Related reading on this subject

More Related reading on this subject

Related reading:

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

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

-SMOKING FOODS IN FOIL: PROS & CONS

Purchase products:

Wood Chips- Minuto® and Piccolo®

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- "We as chefs need to always monitor how much creosote is good for our BBQ by balancing the time of each cook versus the taste of our results."

Dr Smoke- “We as chefs need to always monitor how much creosote is good for our BBQ by balancing the time of each cook versus the taste of our results.”

This is our discussion on salt choices and why you should add salt to food

Adding salt choices has a purpose and why

HOW MUCH AND WHAT KIND OF SALT?

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This article was born from a question which was recently forwarded to SmokinLicious® to answer.  “Why salt choices are necessary in food despite adding different ingredients even for sweet dish need(ing) salt”.

 I realized just how important salt is to the style of cooking known as barbecue.

Why the Need to Salt?

Our salt box is a great storage unit for any saltSalt is a mineral found in crystalline form that is used as a seasoning for food.  Simply put, salt brings out the flavor or natural essence of food.  Salt choices draw out the natural juices in raw meat and dissolves with the liquid forming a brine that gets reabsorbed by the meat.  This results in the meat’s ability to hold on to more of its own natural juices during cooking.

Types of Salt Choices

Over the past 5 years, salt choices have become a very hot commodity in the food industry.  There are hundreds of kinds of salts but for simplicity sake, I will discuss those that are commonly found in grocery and food specialty stores.

These are our four salt types that we discuss in our blogTable Salt:

Decades ago, this was simply known as iodized salt.  This is the most refined salt that is known to have a metallic taste due to the grinding process and high-heat process to produce it.  It is almost pure sodium chloride and has the highest per-granule sodium content of all salts.  When used in cooking, the cook generally will use too much due to this refined grind size.  I recommend you never cook with standard table salt.

Sea Salt:

This salt type is made by the evaporation of seawater which results in the retainment of natural micronutrients.  Unlike table salt which uses a high-heat process, sea salt provides minerals of iodine, magnesium, calcium, potassium and bromide.  There are many different grind levels in sea salt and each of those, affect the taste, color, and mouthfeel of the salt itself.

Kosher Salt:

Known for its ability to distribute evenly on the surface of food, kosher salt is harvested by mining dried up ocean and sea beds.  It has a much coarser grind than table salt, which is considered flaky (For cooks, it is reliable, consistent, inexpensive, and pure).

Finishing Salt:

Just as the name implies, this type of salt is used only when a dish is finished, for instance, sliced tomato with mozzarella and basil, grilled to perfection steak, and even watermelon.  Therefore, it is considered a very light tasting salt.

Tamari and Soy Sauce:

I am including tamari and soy sauce as these are very common substitutes for salts in sauces used for barbecue.  Sometimes, soy sauce is used in addition to salt or garlic and onion salt for these items, making them much higher in overall sodium content.    On average tamari has 700mg sodium per serving while soy sauce comes in at a whopping 1000mg per serving.

BBQ Rubs & Seasonings

Hopefully, you’ve learned how to read an ingredient list on any label.  The first ingredients listed make up the largest amount of the contents, while the last few ingredients make up the least.  I looked at five (5) popular BBQ rubs and seasonings sold on Amazon.com to see what ingredients made up the bulk of these items and where salt rated on the ingredient list.  Here are my findings:

McCormick Grill Mates Montreal Steak Seasoning coarse salt, spices, garlic

17th Street Magic Dust All-Purpose Seasoning & Rub salt, sugar, dextrose

Killer Hogs The BBQ Rub – brown sugar, sugar, salt

Stubb’s Beef Spice Rub sea salt, spices, cane sugar

John Wayne Rubs salt, garlic, sugar

As you can see, salt is a primary ingredient of commercially marketed rubs/seasonings for barbecue.  Therefore, I always recommend that you give some consideration to making your own rub or seasoning.  When produced in large quantity, you can keep these in the refrigerator for up to a month in an air tight container.  Best of all, you’ll have the peace of mind knowing you can control the level of sodium in your meal.

We hope you found this article informative and valuable.  We’d love your comments!  Don’t forget to subscribe to and follow us so you don’t miss a thing.  We’ll continue to bring you tips, techniques, recipes, and the science behind all things wood-fired!

More Related reading on this subject

More Related reading on this subject

Related reading:

-10 THINGS YOU DIDN’T KNOW YOU COULD SMOKE

-SMOKING FOODS IN FOIL: PROS & CONS

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

Purchase products:

Smoking Wood Chunks- Double and Single Filet

Wood Chips- Grande Sapore®

Wood Chips- Minuto® and Piccolo®

Dr Smoke- "This is the hardest part of cooking- too little or too much are both bad."

Dr Smoke- “This is the hardest part of cooking- too little or too much are both bad.”

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.

Listen

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 roast “ember fired fresh zucchini” directly on the hot coals.

Building A Small Fire

Starting the fire to burn down the wood into coals Know 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 charwood 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

With 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 gentle 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

After 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.

Check in soon for our posting 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 enjoying reading:

-Top 10 Vegetables to Cook in Hot Embers

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

-Ember cooked Sweet Peppers

Purchase products:

Wood Chunks- Single Filet

Charwood

 

10 things you didn't know you could smoke that you never thought you could smoke! Once you master these items your culinary flavoring world with smoke will be end list.

THINGS YOU DIDN’T KNOW YOU COULD SMOKE that you never thought you could smoke! Once you master these items your culinary flavoring world with smoke will be end list.

Listen

We are going beyond the obvious and the traditional when it comes to items that you can smoke.  It’s time to up your skills and menu items with the top things you would never think of to smoke.

Keep in mind, we are not just referring to hot smoking.  We’re including the quick technique of handheld food smoking as well as stove top smoking in a pan.

Let’s get to it!

#1 Banana  Things You Didn’t Know You Could Smoke 

Honestly, banana can be smoked via an indirect hot smoking method as well as with a handheld food smoker.  With a peak season from January thru April, and imports readily available, you can enjoy this fruit anytime of the year!  For the handheld smoker technique, skin the banana and expose to the smoke vapor.  This just takes minutes.  For the hot smoking technique, you’ll need to be sure that the banana is placed on the side of the grill that does not have the heat source so it doesn’t get too mushy.

 

#2 Sauces Things You Didn’t Know You Could Smoke

Do you have a favorite sauce recipe that you would love to add a smoky component to?  Don’t waste a lot of time trying to get smoked ingredients into your sauce.  Instead, just expose the sauce to a cold smoke application using a handheld food smoker.  Using this method lets you decide just how strong to make the overall smoky flavor.

 

 

#3 Radish  Things You Didn’t Know You Could Smoke

The best thing about radish is all the root colors they are available in; red, white, purple, and black.  Their shape can be round or cylindrical and they have the distinct undertone of spice and zest.  They are so easy to smoke on a grill with hardwood by slicing them and placing in a vegetable grill pan.  You can even place whole radish directly in hot embers to add flavor and char.

#4 Chestnuts  Things You Didn’t Know You Could Smoke

You’re familiar with roasting chestnuts but did you realize that smoking them is just like slow roasting?  Chestnuts have a lot of moisture which make them ideal for the grill.  Whether on a charcoal, gas or even a standard stove top grill pan, by including wood in the mix, this nut takes on a whole new flavor.  Fresh chestnuts are available during the winter months so start planning.

#5 Chocolate Things You Didn’t Know You Could Smoke 

You’ve probably guessed that chocolate smoking can only be done with a cold smoking technique.  This ensures that no chocolate melts and all that yummy goodness stays perfect inside.  Using a handheld smoker, smoke infusion can take as little as 15 minutes when you let all the smoke captured with the smoking bag dissipate.  Otherwise, it can be a short as just a few minutes.

 

#6 Water Things You Didn’t Know You Could Smoke 

Why would you want to smoke water?  First, there are many recipes that require water in them so this is a subtle way to add a smoky ingredient.  Second, smoked cocktails are all the rage.  Why not smoke the ice cubes instead of the entire drink?  The easiest way, is to smoke water and then place it in ice cube trays and freeze.  You can smoke the water on a hot smoker, stove top smoker or with a handheld smoker.  Lots of options.

#7 Cream Things You Didn’t Know You Could Smoke 

Cream is one of those dairy items that reacts well with smoke vapor.  In fact, most items that contain milk by-product will smoke well.  I really like cream because you can do so much with it: Include it in sauces, desserts, soups.  Each time you use it in a different dish, it will take on a new flavor profile.

#8 Citrus Fruits Things You Didn’t Know You Could Smoke

All citrus fruits are simply spectacular when they are exposed to smoke.  Now you don’t have to smoke the main protein of the meal.  Instead, just serve the citrus with it, whether you juice it on fish, add it to a sauce, or drizzle it on your favorite cake.  Again, you can hot smoke, stove top smoke, or cold smoke citrus.

 

#9 Spices Things You Didn’t Know You Could Smoke

Any spice can be turned into a smoked spice.  Want smoked curry?  Go ahead!  Smoked Cinnamon?  You go it!  You can smoke any spice easily with a handheld food smoker.  In minutes, you can have your own version of any spice smoked.

 

 

#10 Herbs  Things You Didn’t Know You Could Smoke

Just as you can do with many of the previous items on our list, herbs allow you to decide where the intensity of the smoke flavor will come from.  You can smoke herbs and then sprinkle on top of a dish, you can smoke the herb and add it to a cooked item – think herb crusted chicken, or it can be married with other ingredients that the specific herb is compatible with.  Remember, a cold smoke method will keep the herb in its raw state while hot smoking will produce a dehydrated version of the herb that is so much better than those dry herbs you buy in the grocery store.

Get inspired by this article to try your hand at a smoking technique with one of our items or something you have a passion to try.  Then subscribe and follow us so you get additional inspiration on recipes, tips, and techniques for all things wood-fired.

Related reading:

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

-The Top 10 Vegetables To Cook In Hot Embers

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

Purchase products:

Smoker Wood Chips- Minuto® and Piccolo®

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- "Our fun things for you to try on the grill and in your indoor or outdoor kitchen."

Dr Smoke- “Our fun things for you to try on the grill and in your indoor or outdoor kitchen.”

10 food items that you never thought you could smoke! Once you master these items your culinary flavoring world will be enlist.

10 food items that you never thought you could smoke! Once you master these items your culinary flavoring world with smoke will have end less!

We discuss the pros and cons for foiling or NOT- your foods, in particular your BBQ and how it can affect the food.

We discuss the pros and cons for foiling or NOT- your foods, in particular your BBQ and how it can affect the food.

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“Does cooking something in foil still allow the wood flavor to penetrate?”

 It is a common question heard when it comes to hot smoking.  In fact, there is even a technique called the Texas Crutch that relies on wrapping meats like ribs, pork shoulder, and brisket in foil with 1-2 ounces of liquid into the foil and then sealing all ends tightly so no liquid or steam escapes.  This process tenderizes and speeds the overall cooking process, which with hot smoking, can be quite lengthy.

Here’s the thing – when you use this technique, you do so after the meat product has cooked to about 135-150°F.  That means a great deal of smoke flavor has already penetrated.  What about if you start out cooking in foil?  Let’s look at the pros and cons of cooking in foil, information you can use for traditional oven cooking as well.

Con #1

Aluminum leaches into foods that are wrapped in it.  Current research indicates that the average person can tolerate about 2400mg of aluminum exposure per day due to our body’s ability to excrete the small amounts of this metal efficiently.  Therefore, any ingestion levels over this would be considered a health risk by the World Health Organization.

Pro #1

Aluminum foil is disposable so it is a convenience.  There is no clean up when you cook foods in foil and often there are recycling programs that accept used foil.  It can save on degrading your cookware and grill grates.

Con #2

Aluminum is found in other items like corn, yellow cheese, salt, herbs, spices, tea, cooking utensils, and in over-the-counter medications like antacids.  A derived from aluminum is also used during the purification process of drinking water.  These all must factor into the recommended daily intake of this metal, meaning you need to assess whether cooking in foil will put you over the daily recommended limit.

Pro #2

Aluminum foil aides in producing a convection heat as it is an excellent heat conductor.  Thus, cooking times can be significantly reduced when foods are placed in foil.

Con #3

Foods with higher levels of acid have a higher rate of leaching aluminum into them.  This is true whether the acidic ingredient is in solid or liquid form.  In fact, acidic liquids have a higher leaching rate than solids.  Give this consideration when working with foods such as tomatoes, vinegar and citrus items.

Pro #3

Using aluminum foil can tenderize tougher cuts of meat when you include an ounce or two of liquid.  Additionally, aluminum foil is leak proof when you seal all ends.

Con #4

When cooking in foil using acidic ingredients both the appearance and taste of the foods can be altered by the reaction to aluminum.  Often, the tastes are described as metallic.

Smoking Considerations

From the smoking perspective, if you start the foods on the grill grates without any aluminum foil, cook until 135-150°F internal temperature, and then wrap in foil to finish, you likely will find very little change in taste.  Ingredients containing acid would have cooked down and not be at a level that would interact as aggressively with the aluminum.

If you do elect to cook on the smoker, charcoal grill or LP grill with foil, know that you can see firsthand the reaction of the aluminum with food ingredients and even the wood molecules by the smoke vapor particles that develops on the outside surface of the foil.  As foil is a heat conductor, it also is somewhat of a sponge and will steal some of the smoke vapor particles from the food.

Remember, one of the key benefits to using aluminum foil is its ability to seal tightly whether preventing spillage to a piece of cookware or sealing in liquids for cooking.  Cooking smoked items wrapped in foil from start to finish will not allow for full penetration of the smoke vapor particles that account for the unique color, texture, and taste to smoked foods.  Plus, you likely will increase your risk of health issues with repeated exposure to high aluminum levels.

We’re grateful for this question submission and hope you found value in our information.  We welcome all types of questions and encourage you to follow and subscribe to our social channels so you don’t miss anything.  We look forward to providing you with tip, techniques, recipes, and science for all types of wood-fired cooking.

More Related reading on this subject

More Related reading on this subject

Here’s some additional reading:

Why Charcoal Is Not An Ingredient

How Much Wood To Add When Smoking

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- "To foil or not to foil? That is the question (personal preference)."

Dr Smoke- “To foil or not to foil? That is the question (personal preference).”

We discuss the pros and cons for foiling your foods, in particular you BBQ and how it can affect the food.

We discuss the pros and cons for foiling your foods, in particular you BBQ and how it can affect the food.

Smokinlicious® is compliant with all USDA (national & international )and local rules regarding the movement of our wood products. We take great pride in our Forest Stewardship practices

Smokinlicious® is compliant with all USDA (national & international )and local rules regarding the movement of our wood products. We take great pride in our Forest Stewardship practices

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In a previously published article, we discussed the negative outcome as it relates to sales dollars when some brands elect to go into the wood-fired cooking arena without researching anything about wood for cooking.  Let’s take a step further and explore the actual wood and potential risks to that commodity when a brand fails to carry out a menu plan, abandoning the wood-fired cooking concept.

I often wonder if the public is aware of all the pest infestations that are currently plaguing our country as a direct result of the movement of wood.  Correction, that occurred due to global trade.  Yes, it is the use of imported goods on wooden packaging materials in addition to imported plants that have resulted in infestations around our country.  Each year, this risk of infestation continues to rise and frankly, I opine that it isn’t all due to importation.  What if the food industry is really the key exacerbator to this problem? 

Emerald Ash Borer, Hemlock Woolly Adelgid, White Pine Blister, Gypsy Moth, Beech Bark Disease, Sirex Wood Wasp, Winter Moth, Dutch Elm Disease, Dogwood Anthracnose, Butternut Canker, Sudden Oak Death, Balsam Woolly Adelgid.  These are just some of the infestations that are being tracked in the USA.  Let’s take a closer look at one hardwood species that is of great concern to me: Oak.

It is the hardwood of choice when it comes to restaurants likely due to all the hype from the state of Texas when it comes to barbecue.  They like their beef (brisket specifically) and they like it cooked over oak.  As mentioned in our article When A Flop Could Have Been A Success,” there were two franchise brands in particular, that banked on only oak for the success of their wood-fired menu items: Red Lobster and Applebee’s Bar & Grill.

Red Lobster has over 700 locations while Applebee’s Bar & Grill has nearly 2000 locations.  Now process those numbers.   By sourcing it from whatever suppliers they can locate and then putting it into the food distribution network to be delivered with other restaurant goods including foods items like produce, spices, herbs, etc.  Given the enactment of the FDA’s Food Safety Modernization Act (FSMA), we are starting to address some concerns related to the food industry but unfortunately, the use of wood, more specifically firewood in restaurant kitchens, has not been identified as a need when it comes to health.  Why?

Although Red Lobster has kept alive some of its wood-fired menu items and Applebee’s Bar & Grill is still attempting to get some life out of their wood-fired steaks, I state that these plans failed terribly.  So, what happened to all the wood that was meant for these restaurants?  Did it get thrown into a dumpster at each location to be transported to a landfill?  Did employees volunteer to take some as firewood and transported it to their homes ignoring laws in place to stop the movement of firewood?  Could some supply still be sitting idle in food distribution centers?

Certainly, it appears clear that we need to start with this commodity called wood and start delineating regulations when it comes to using this for cooking of items intended for consumption, rather than mass labeling all wood as appropriate for cooking.  How long before we start realizing that deforestation resulting from the spread of pest disease has been aided by the restaurant industry?  Perhaps if we start to question just what that wood-fired steak or salmon or chicken was cooked over, we can get a clear understanding of how little is known about the wood being used for cooking.

More Related reading on this subject

More Related reading on this subject

Related reading:

-THE BOLDNESS OF OAK!

-AS HARD AS OAK!

-TO BARK OR NOT

-WHEN A FLOP COULD HAVE BEEN A SUCCESS!

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- “Dr Smoke makes every effort possible to protect our forest from predator insects by carefully and cleanly processing all of our cooking wood products according to USDA standards. We are a supporter of integrated pest management.”

Smokinlicious® is compliant with all USDA (national & international )and local rules regarding the movement of our wood products. We take great pride in our Forest Stewardship practices

Smokinlicious® is compliant with all USDA (national & international )and local rules regarding the movement of our wood products. We take great pride in our Forest Stewardship practices

Smokinlicious is the only company to produce enhanced Smokin' Dust is over 15 flavors beyond just natural.

Smokinlicious® is the only company to produce enhanced Smokin’® Dust is over 15 flavors beyond just natural.

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SIMPLE FLAVOR INFUSION!

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 stock piles 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 stove top 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 put into the equipment rather than focusing on the ingredients to the foods being cooked.

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 our Smokin’ Dust® is one of the quickest methods of getting 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, apple wood 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, hand held food smoking, stove top smoking, or even traditional LP and charcoal grilling.  And get ready to experience the world through flavor aroma!

Smokin Dust is one of our most customized and versitle cooking wood product.

Dr Smoke- “Smokin’ Dust is one of our most customized and versatile cooking wood product.”

More Related reading on this subject

More Related reading on this subject

Additional reading:

-TASTE IS AROMA!

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

-KIWIFRUIT GETS SMOKY

Purchase products:

Flavored Smokin’ Dust

 

 

Alder wood for a light smoke wood flavor

Alder wood for a light smoke wood flavor

ON THE LIGHTER SIDE..EASTERN ALDER!

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

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

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

Heat Level: Medium – 17.6MBTU

Fuel Efficiency: Fair

Ease of Lighting: Good

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

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

 

Additional information:

-THE SAFE BET!

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

-KIWIFRUIT GETS SMOKY

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

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

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

 

Alder wood for a light smoke wood flavor

Alder wood for a light smoke wood flavor

Add a great flavor to Avocado by grilling them!

Add a great flavor to Avocado by grilling them!

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

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

Making It More Than A Grill

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

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

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

Simple Avocado Preparation

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

Prep To Finish In Less Than 20 Minutes

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

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

Be sure to check out:

-The Top 10 Vegetables To Cook In Hot Embers

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

-STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

Purchase products:

Wood Chunks- Double and Single Filet

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

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

Add a great flavor to Avocado by grilling them!

Add a great flavor to Avocado by grilling them!

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