January 2016


Our double filet wood chunks can fit where does size matters for your cooker

Our double filet wood chunks can fit where does size matters for your cooker

DOES SIZE MATTER?

I’m sure you’ve had the experience of going into a store and locating the limited supply of wood chips and/or chunks offered, then look closer at the clear plastic bag and ask: Is this it?

It’s always interesting to realize what we are willing to accept versus what we really want.

My Team has spent a lot of time examining the products available in the wood chip line. Boy, have we learned a lot!

For instance, there seem to be two divisions with chip suppliers: those that manufacture wood chips as a waste product to another product line say cleaning agents, animal bedding, or flooring products. Then there are those that offer a product with a brand name on it that may be associated with a specific equipment manufacturer. Generally, that type of supplier is not the manufacturer of the product just simply a re-seller under a brand name. Thus, you can’t be sure what portion of the tree is actually in the bag and where the wood is coming from!

We still hold ourselves to a higher standard believing that a true cooking wood manufacturer should offer different variations in product size to work with the abundance of equipment lines available. That’s why we pride ourselves on being able to offer over 6 chip sizes and 4 chunk sizes. Like other food ingredients, why would you settle for only ground pepper when you can have the whole peppercorn as an option.

We are a food ingredient, a food flavor. Most of all, we are a COOKING WOOD manufacturer!

 

Dr. Smoke does size matter should be the chef's concern for regulating smoke

Dr. Smoke does size matter should be the chef’s concern for regulating smoke

 

 

 

 

 

 

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Our Neighbors at the BBQ don't understand to Wait on the Rib

Our Neighbors at the BBQ don’t understand to Wait on the Rib

Wait on the Rib!

Let me tell you a story about my neighbor, Tom, we can all relate to.

A few years ago, Tom, a semi-trained Chef, wanted to smoke some food. So like all newbies, Tom went off to a box store, picked out a smoker ( offset), loaded a big bag of charcoal, a big plastic bag of wood chunks; next stop was at the butcher for three racks of ribs!  Arriving at home he assembled the smoker, filled up the firebox with charcoal and wood, put on the rack of ribs and cooked them for hours. Finally, before dusk, he presented his charred masterpiece to the family!

Oh, he claimed to love the over-smoked taste! Politely and begrudgingly, the family told him how good the ribs tasted! Well, the smoker never was used again, went to the garage sale, the massive amount of wood went to the campfire, the charcoal lasted the summer for the kettle grill!  The moral here is “wait to take on the rib”!  Dr. Smoke doesn’t want this to happen to you! So, here are some suggested tips to follow!

First, go purchase the smoker/grill of your choice; next purchase a bag of quality hardwood charcoal; go home and assemble the unit. Then take some vegetable/olive oil and coat the grill! This is what is called seasoning.

Burn #1: start a charcoal fire in the unit or firebox and let it bring the unit up to temperature (250 degrees F)- do not put any food in the unit! Then let it cool down overnight!

Burn #2: start a charcoal fire in the unit or firebox, bring to around 200 to 225 degrees F. then put on some pork or beef hot dogs in the unit, then time the cook, sample the dogs for flavor, watch for hot spots and learn how to smoke- this is not charring.  Learn the smoking process in your unit!

Burn #3: start a charcoal fire in the unit or firebox, bring to around 200-225 degrees F, then put on some chicken legs or thighs. No chicken breast-you need something with a bone. Time the cooking and taste the product!

Now order a SMALL number of wood chunks or chips from SmokinLicious®.

Burn #4: do the same as burn #3 only reduce the amount of charcoal and add SmokinLicious® chunks/chips to produce the smoke. Again time the cook, taste the results. Chicken is like a sponge it will absorb a lot of smoke so be careful when adding the quantity of wood.

Additional Story– I once heard from a husband of a very good competitive barbeque r that he would come home for dinner an asked what was for dinner and she would say chicken! Three months later he came home and it was still chicken! She cooked chicken every night until it was the way she wanted!  The moral is: constant practice made her the best in the chicken category of competitive BBQ!

Continue Burn#4 until you feel that you understand the amount of charcoal-wood mixture to control the amount of smoke. Learn to control the smoke to our taste family’s level!

Once you have your taste and technique under control then you’re ready for the rib! Adjust your times and smoke for the type of meat (beef versus pork)!

Hopefully, once you’ve applied these tips,  your smoker will only be in the garage sale because you are upgrading to a newer unit!  So don’t be a neighbor Tom- be the King of the Family Q!

Bon-Bar-B Que!

Dr. Smoke- New to Smoking the Wait on the Rib to practice on easier meats first!

Dr. Smoke- New to Smoking the Wait on the Rib to practice on easier meats first!

 

 

 

 

 

 

 

More Related reading on this subject

More Related reading about wait on the rib and other grilling ideas

 

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SmokinLicious does a wood rescue for a commercial enterprise that left the wood select last! They couldn't achieve taste or color result with improperly sized wood.

SmokinLicious does a wood rescue for a commercial enterprise that left the wood select last! They couldn’t achieve taste or color result with improperly sized wood.

SMOKINLICIOUS TO THE WOOD RESCUE!!

Did you ever have the experience of buying something that you were really excited about only to get it home and realize that you didn’t have a clue how to even begin to operate it?

 

Well, a similar event happened with a national restaurant franchise that we were called in to assist. Here’s how it played out.

 

This particular Company was in the process of launching a wood-fired menu and had agreed to install Magikitch’n® charbroilers with the smoke box inserts http://www.magikitchn.com/PDFs/manuals/Series600/L80-104.pdf

 

Of course, they would be in need of a wood supplier to service ALL their locations. Initially, we worked with the test kitchen Chef in supplying samples that we felt had the potential to work with the unit. Unfortunately, as commonly can be the case, the size wood pieces sent didn’t seem to be maximizing the unit’s potential. The solution? HANDS ON!!

 

We immediately scheduled to be in the test kitchen some 36 hours later to work directly with the Chef in finding the perfect fit.

 

That’s how it works and that’s what we are all about! Service and knowledge like no other Company.

 

So, if you find yourself longing to bring in equipment that will provide for a wood-fired menu but you don’t want to spend months learning about cooking woods, seek us out! Or, if you’re in the equipment business and want to ensure the correct recommendation in wood size, type, and conditions, call us! Isn’t it nice to know that old fashioned customer service still exists?!

 

Dr. Smoke recommends having us properly size the smoking wood to the equipment prior to making large purchase decisions. We know the sizes that work best in almost all equipment. Wood rescues are hard!

Dr. Smoke recommends having us properly size the smoking wood to the equipment prior to making large purchase decisions. We know the sizes that work best in almost all equipment. Wood rescues are sometimes difficult

 

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