Learn why moldy hardwood is unfit for cooking and smoking food. Do not GRILL WITH MOLDY WOODS!
Listen to the blog Should you GRILL WITH MOLDY WOODS
SHOULD YOU GRILL WITH MOLDY WOODS?
There are many opinions out there in the BBQ world when it comes to the wood used for smoking and grilling. Some people preach it doesn’t matter where the wood comes from as long as it isn’t a treated lumber. Comments include, “don’t worry if there are bugs or bug holes – if they’re in there, they’ll just burn up”, or “fires are hot so anything on the wood just burns”.
But you should worry. Here’s why.
In the USA, we try hard to re-purpose items so our landfills aren’t overflowing. What we fail to do, however, is ponder the history of that re-purposed item. Let’s take the common wooden pallet for example.
Wooden pallets have enjoyed a rebirth with the DIY generation. Everything from headboards and wine racks, to dining tables and wedding guest books, have been constructed from the used wooden pallet. What should be widely discussed, is the potential for toxic exposure to this wood item. Wood pallets, just like scrap woods, can harbor mold spores as well as chemical residue if they were used to transport items containing or exposed to chemical toxins. Use these discarded items for cooking wood and you introduce a whole host of new risks.
A Primer on Mold
Mold growth is stimulated by three specific needs:
#1 Moisture: Mold spores need moist or damp locations to grow
#2 Food Source: Mold spores need food to survive and they love porous materials
#3 Optimal Temperature: Mold spores can thrive in temperatures from 32° to 120°F and have the highest stimulation rate in temperatures of 70-90°F. Yes, even at the freezing mark, mold spores don’t die, they simply go dormant.
The Look of Mold
Mold has a range of appearances but on wood is mostly reveals itself as a fuzzy or discolored layer on the surface of the wood. Molds are a type of fungus and they grow on wood when the three conditions mentioned above combine. Molds feed on the wood nutrients (cellulose, hemicellulose, and lignin compounds) without weakening the wood itself.
Why is Mold a Risk
Molds produce millions of microscopic spores that can be carried in the air. Mold spores are around us everywhere. They search for the ideal surfaces to land on and grow. When they increase in concentration, allergic reactions are triggered in sensitive individuals. Expand this concentration to multiple locations and you can become highly sick.
Cooking with Moldy Wood
You now know the 3 parameters needed for mold spores to concentrate and thrive. Why would cooking with moldy wood be of concern if you’re simply throwing them into hot coals or exposing them to gas-fueled heating elements?
Because mold spores can survive combustion!
Molds can produce mycotoxins, toxic chemicals that are present on spores and small fragments of mold and fungus that are released into the air. When moldy wood is introduced to fire, these toxins are released into the air and can cause anyone around the equipment to experience coughing, sneezing, eye and throat irritation. If a preexisting condition like asthma is present, symptoms will be worse. This can lead to a compromised lung health and disease.
Remember, mold looks for moisture environments so if you are cooking with moldy wood, you take the risk of the airborne spores taking harbor on the food being cooked over that wood. The moist surface of the food is a perfect visiting ground.
Appearances Can Be Deceiving
The biggest challenge is it is almost impossible to distinguish toxic molds from non-toxic which is why I recommend that you never use moldy woods for cooking. Some types of molds won’t reveal themselves on the outside of the wood but will be present within the interior wood cells. It is always best to err on the side of caution and dispose of moldy wood or burn it in an outdoor setting not being used for cooking.
Get Rid of Ash
I highly recommend that you safely dispose of all ash from previous wood-fired cooking to decrease the risk of mold spores and fragments. As mentioned above, mold spores can survive combustion and so they can remain active in ashes. Don’t leave old ash laying around and certainly not within the equipment.
Finding hardwoods at the ideal moisture level, storing the woods in a well-ventilated area, and rotting wood to circulate air exchange are good practices to help you stay safe during the outdoor cooking season and maintain healthy lung function for life.
Gas grill into a smoker is a technique for adding smoking wood chunks to develop a smoke flavor to your cooking.
Listen on how to turn your Gas grill into a Smoker
HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER
This is the year! You made a promise to yourself, family and friends that this outdoor cooking season, you were going to bring more flavor to meals cooked on the grill by incorporating smoking wood and grilling wood. All you need to know is, what are the options for setting up the grill for this type of cooking without purchasing a smoker?
We have the answer and lots of options to utilize your existing equipment!
LP/Gas Grills of All Types
There is a great deal of variation in LP/Gas Grilling equipment in terms of grilling surface space, the number of burners, BTU rating, etc. Know up front, that this will play into how frequently you need to replenish grilling or smoking wood or even to monitor the foods being smoked on the grill. Essentially, these tips will work on any brand/model that you may own.
How To Add Grilling Woods to the LP/Gas Grill
Heat diffusers are commonly found on newer models of grills. They are made of high heat tolerant metal and cover the actual burners of the unit. Their purpose is to ensure even heat distribution throughout the grill so both radiant and conductive heat is maximized.
Wood Chunks On The Diffusers
If you have a grill model that has heat diffusers (remember, they may go by other names like flavorizer bars, flame tamers, heat plates, burner shields, and heat distributors) then you’re ready to use smoking wood chunks on your unit! Yes, I said smoking chunks. This is by far the easiest method of getting the true smoke flavor to the foods being cooked. Plus, you can set up an indirect method of cooking using smoking chunks.
You will need 3-4 wood chunks sized to fit over your heat diffusers and under the grill grate when setting in place. A 2x2x3-inch size fits most units and these should have some measurable moisture level; at least 20% moisture is ideal meaning you won’t need to presoak the wood. If you have an old grill model before heat diffusers were standard, you can still use smoking wood chunks by placing them in a smoker box. These boxes will generally fit 3-4 chunks of the size referenced above but be sure to use a good quality box. My preference is cast iron. Insert the chunks into the smoker box and leave the lid off!
Indirect Cooking Method
What truly makes for barbecue and not just grilling or smoking on an LP/Gas unit is using the indirect method of cooking. The smoking wood chunks will be set on a burner that is turned on to medium or medium-high heat depending on the BTU level of your unit. The higher the BTU level, use a medium setting. Overall, you want the grill’s temperature to average 225-250° F for cooking traditional BBQ items like ribs, brisket, pork shoulder, and poultry. If using the smoker box, you will place the box on the grill grate of the side with the burner lit. My preference is, if doing very large cuts of meat, to turn on two burners if you have a 3-burner or more unit. The foods will be placed on the unlit side of the grill.
Water Keeps Everything Moist
To ensure that any meat or poultry cooked on the grill remains moist and tender, include a water pan or two in your set up. This is easily done by purchasing readily available disposable pie tins from the discount store. I like to add warm to hot water so the grill does not have to exert much energy to heat up the water, which takes heat away from the unit. Remember, the water will be evaporating during the cooking or smoking process so have additional water available if it depletes before the cooking is complete. Water pans are set on the unlit burner side of the grill, directly under the food. This will also act as a drip pan, catching all those juices.
Moist Cold Surfaces Attract Smoke Vapor
You have your smoking wood chunks on the lit burner, your water pans on the unlit burner, the grill’s temperature is holding steady, the grill grate has been in place taking on heat – we’re now ready for the meat. Always take the prepared meat directly from the refrigerator to the grill COLD! Cold foods will attract smoke vapor faster, allowing the vapor to condense on the food’s surface. A moist surface also help attract the smoke so feel free to keep a spray bottle of water to spritz your meat’s surface as needed, though this often is not needed.
Leave the Lid Alone!
Remember, this isn’t traditional grilling on the grill. We are doing barbecue smoking using an indirect method of cooking. Keep the lid closed! Every time you do so, you release heat, smoke, and moisture. What you do need to watch closely is the temperature of your unit as the consistent temperature is what ensures an evenly cooked food item, as well as a tender, moist outcome.
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Smoking wood chips burn up too fast, while the smoking wood chunks last- That’s why our blog is about WHY WON’T MY WOOD CHIPS SMOKE
WHY WON’T MY WOOD CHIPS SMOKE??
We’ve all been there! You purposely made a list of all the things you would need for the weekend BBQ. Carefully selected the meat, cleaned the grill or smoker the weekend before, and purchased the wood chips to impart that great flavoring you can only get from hardwood! You marinated the meat 24 hours ahead and woke up on grill day full of excitement.
So, what happened?
Instead of having the most flavorful meal you had to settle for an ordinary grill day with no special flare.
Wood is loaded with water. It’s only after the tree is cut that a loss of water or moisture occurs as there are two types of moisture content in wood: free water which is water in the cell cavities and bound water which is water held in the cell walls.
If you try to cook or grill with fresh cut wood, you’ll likely have a very bad meal; acrid undertones and black, sooty color. Wet wood stimulates acrid smoke vapor.
Now, go the opposite direction. Take a wood that is dry, as in it’s too low to register on a moisture meter, and you have a full heat generator. This is what we want in the fireplace or fire pit to keep us warm, not in the grill, as it will simply generate too much heat and produce overdone, dry foods.
Tip #2: Understand Oxygen Flow
Even when using equipment with fuel assist like LP, gas or electric, you still need to be aware of air flow. Quality equipment is always designed with insulation to keep heat from escaping but all equipment has at least some level of venting built in. Whenever you use grilling or smoking woods with equipment, you need to find the balance between air intake (oxygen) and exhaust damper or vent.
Some manufacturers will build in the ideal location for the wood chips by incorporating a drawer. Even if you don’t have this option on your grill, you can still provide the perfect spot for producing combustion to the wood by simply placing your wood chip container on or above the heat source. That’s it! You can accomplish this by putting your container right on the heat diffuser or bar that is under the grill grate.
Tip #3: Understand What the Lid is For
Have you ever wondered why charcoal grills have a completely removable lid while LP/Gas and Infrared grills always have a hinged lid that is permanently attached?
The reason is very basic; grill grates, regardless of material construction, are designed to absorb heat and produce conduction heat where they contact the food items (conducting heat from the grate to the food). The lid of the grill reflects the heat back to the food grates in what is termed convection heat (transferring heat by air flow or through a liquid medium like water (think boiling eggs). These grills maintain vents somewhere on or near the lid to vent out the gases from the LP or natural gas used to operate the grill. Remember, LP grills need to be mixed with air to burn, thus, the reason for all those vents on LP grills!
Here’s the thing – if you keep opening the lid while using wood chips, you change the dynamic of the heat absorption forcing the unit to work harder to produce both conductive and convection heat. Plus, you will keep altering the stages of combustion of the wood chips. Leave the lid alone!
Tip #4: Don’t Wet the Wood Chips
The worry with wood chip use on a grill is that they will burn too fast. Let’s break this down so you understand just what happens when smoke vapor is produced from wood material.
The drier the wood the faster it will go through the stages of combustion and the more heat it will produce. You will get limited or no smoke production if the wood is without measurable moisture. You need to purchase wood chips that have some measurable moisture to work effectively. Chips labeled as kiln dried are likely too dry for producing smoke vapor.
Tip #5: Step Up from Chips to Chunks
Maybe it’s time to abandon wood chips all together in favor of bigger pieces of wood. Here’s how to know what would work better:
If you’re cooking one item and it is a short cook time, then chips will serve you well. If, however, you are planning on loading the grill with an assortment of foods say sausage, chicken, corn, peppers, ribs, etc., then you may want to consider using wood chunks either directly on the grill’s diffusers or in a wood chip metal box (learn how to do this). Large and dense pieces will burn longer giving off more smoke, which means less work for you to replenish. Plus, you can do different types of wood chunks all at the same time (one cherry, one maple, one hickory..).
You can have success with wood chips if you learn to purchase wood with some moisture, use the wood dry (no pre-soaking), keep the wood over the heat source of the equipment so it can combust, and use the right type of wood product – chips versus chunks – for the length of cook time. We hope you enjoyed our blog- WHY WON’T MY WOOD CHIPS SMOKE.
Then get ready to truly have the best grill day ever!
Customizing your cooking experience with our diverse selection of Smokinlicious Smoking Wood Products that Make a Difference with Equipment Efficiency and Taste
THE ART OF CUSTOMIZING YOUR COOKING EXPERIENCE
Why Not Build Your Own Wood-fired Ingredient Box?
I remember the days when purchasing a new car was very limited in terms of customizing. You didn’t get the opportunity to choose much more than the exterior color and even those choices were limited to a few! Today, you can go online and literally build your own car from the type of engine and fuel it will use, to the color, texture, and material of your interior and everything in between. This got me thinking about customizing when it comes to the wood-fired cooking experience. Why should cooking woods be any different than the car industry? Why not build your own wood-fired ingredient box when it comes to the smoking wood?
Since SmokinLicious® Gourmet Wood Products’ inception, we have offered a level of customization to the user purchasing our products that has been unmatched by any other company. We provide options that empower the user to combine various products as you would the ingredients to a homemade stew.
Why is this option of value and importance?
There are times that you need different products on hand to simply do specific functions. For instance, Grande Sapore® Wood Chips are a means of bringing the temperature of some equipment up quickly. Smokin’ Dust® provides for a sudden burst of smoke vapor due to its lower moisture level. Double filet smoker wood chunks tend to be the ideal sizing to place on diffusers/flavor bars of LP grills and achieve smoke vapor around foods being cooked.
I think one of the primary reasons that smoking wood should have a level of customer choice is that most of us don’t own just one piece of equipment. I think I’m safe to assume that all of us have a conventional stove top. That gives the opportunity to do stove top smoking. Many of us have newer models of LP grills that allow for the placement of woods chunks and/or wood chips. Then there are those that have the conventional stove top, the LP grill, the charcoal grill, and a dedicated smoker. Wouldn’t it be great to source all the products need for these different types of equipment from one supplier and even get the chance to purchase a combination of products for one price?
And the icing on the cake – Now that’s customization at its best!! That’s SmokinLicious®!
So now it’s time to make your wood-fired cooking experiences uniquely your own by starting withSmokinLicious®and our wide array of species and flavor options just waiting for your hand and imagination to take your wood-fired cooking memories to new heights! We hope you enjoyed the article- Customizing your Cooking Experience
It’s long been the equipment associated with the guys. Perhaps it’s due to the primal start of cooking over the live fire which initially was a man’s skill. Hunt the animal and cook it on fire and hot coals.
Recently, the trend has begun to turn around in favor of more women grilling components of a meal on the grill. In fact, it’s not just the traditional LP/gas grill but charcoal grills as well, as women take their new recipe and technique finds out of the traditional indoor kitchen and to the outdoors.
Just Because It’s Outside Doesn’t Change The Purpose
There is no question that outdoor grilling equipment has evolved into something of a fantasy. We now have choices beyond the standard LP, natural gas, charcoal, and electric grills. Many brands are now featuring dual fuel cooking, meaning they may have gas or electric assist but use wood and/or charcoal for heat and flavor!
What does this mean for the ladies who want to do the more outdoor cooking on the grill?
Versatility! It is so easy to cook an entire meal on the grill without it taking several hours or more.
The key to ensuring that an entire meal can be cooked on the grill is to have the right tools and that includes some accessory items. Let’s look at each recommended item and answer the question why it’s important to the woman’s full meal grill event.
#1 Grill Grate Accessories:
First up, the grill pan, grill basket or grill topper. These are perfect for vegetables and fruits making it so easy to ensure that the food doesn’t stick to the grill grates and that every piece gets cooked evenly. Plus, since many grills are now sold with a side burner, you can always steam or parboil tougher vegetables first, then transfer to the grill pan/basket/topper. Or, use that side burner to make rice for a healthy starch side. Don’t have a side burner on your grill or are using a charcoal grill? Then buy a butane burner! These are so inexpensive yet give you another cooking option to get everything ready at the same time.
#2 Easy Charcoal Lighting:
If you don’t know what a chimney starter is, time to learn. The charcoal chimney starter is the best way to light a charcoal fire. Although these traditionally use newspaper at the bottom (for ignition) and load charcoal chunks (can be briquettes or lump) into the body of the unit, I take a simple method of lighting my chimney. I load with my favorite charcoal and use a butane torch under the unit to light – no newspaper needed. This allows me to leave the butane on auto fire for a few minutes to ensure the lower coals are lit. Simply pull the torch out, shake the chimney while wearing fire gloves, and return to a heat safe surface until the top coals turn white-gray. Oh, and you can always light the chimney off that side burner too!
#3 Purchase 2 Thermometers
Stop guessing at when things are done! You need to invest in 2 quality thermometers; one for the grill/smoker and one instant-read for the food. Be sure the thermometers you invest in can take a reading in 5 seconds or less, have at least a 4-inch probe for thicker cuts of meat, and have cables that are durable (if you don’t go with a wireless), especially for equipment thermometers that are placed through venting holes or under lids.
Anything made from silicone will become a lifesaver at the grill. Silicone pot handles covers, spatulas, heat resistant tongs – you get the idea. This material can handle the high heat of grills so stock up on those items you’ll need and use the most. Suggestions? Tongs, pot handle covers, spatulas, spoons, mat.
Grilling does not necessarily mean you must put all foods on the grill grates. Use high heat cookware to help you out. Think cast iron or high heat clay and enamels meant for the grill. These are perfect for starting one-pot wonders like legumes, pasta dishes, even sauces. With a roomy enough grill, you can fit many different items – grill pan/basket, Dutch oven, and rib racks. Don’t forget most grills come equipped with a lower and upper grill rack so more fragile items that need less heat can go to the top. Here are some tips on food to cooking equipment match:
Tip #1: Cast Iron and Charcoal
Cast iron is, without question, the best material for cooking directly in the coals. Here’s a tip – if you have an outdoor fireplace or even a fire pit that uses wood, you can do this method of cooking by placing your cast iron skillet or Dutch oven directly in the coals. Keep in mind, I said coals, not flame. Coals have a very high BTU rating and can cook foods within cast iron as if they are in the oven. Just be sure to pack the hot coals around the cast iron after placing the pan in the coal bed. Perfect items to try: vegetable medley, roasted potato, curry dishes, au gratin dishes.
Tip #2: Cast Iron and LP/Gas Grill
Just like having the side burner on a grill, cast iron on the grill is like having an extra pot on the stove. Cast iron comes in lots of sizes and cookware type: saucepan, skillet, Dutch oven. Anything you would traditionally make in cookware on the stove can be done on the grill. The key is to ensure that you have this on a section of the grill that isn’t set to “high”, as cast iron holds heat.
Tip #3: The Upper Grill Rack
Though small in overall size, the upper grill rack is designed for those fragile items or for items that require simple warming. Think melting butter for vegetables, heating sauces, warming bread and rolls. Use it! It can be of great value to keep you from needing anything indoors.
Tip #4: The Rotisserie
If you have a grill with a rotisserie, use it! Keep in mind, as that item turns on that rod, the meat or poultry renders some fantastic juices. Catch them! Put a high heat pan under the food item with some great vegetables and use the drippings to add superb flavor to the cooking process.
Flavor It Up!
Now, let’s be clear! Unless you’ve invested in a dual fuel or hybrid grill, one that allows you to use charcoal and/or smoking wood, most standard LP grills are just that: grills not smokers. If you don’t have a hybrid but want to get some smoking woods flavoring to your foods, then start thinking of adding charcoal and wood chunks! Yes, you heard me right. WoodChunks vs. woodchips which was the product of choice for years with LP grills.
Why Smoking Wood Chunks?
Most grills today are designed with covers for the gas burners to diffuse the heat more evenly. They go by a lot of names: heat distributors, flame tamers, heat plates, burner shields, flavorizer bars. The addition to the traditional LP grill is the reason why you can use smoking wood chunks. Simply place a few small wood chunks under the grill grate right on top of the heat diffuser. Be sure you only put chunks on a burner you will ignite. Replace the grill grate and you’re ready to go! And, yes, you will get real wood smoke vapor to flavor whatever you’re cooking on the grill. I promise!
“Manning” the grill is no different than planning a meal in your conventional kitchen. Pick out the components of the meal and decide what needs to cook were on the grill: directly on the grate, on the rotisserie, in cast iron, on the coals. If doing a meat, be sure to marinate 6 hours or best, overnight, to ensure a moist outcome and to reduce cooking time.
Have everything prepped including the grilling tools you will need and this is a walk in the park for the woman that is used to planning daily meals for her family. The best part, you can enjoy more of those great warm days and not sweat in the confines of the hot summer kitchen!
Adding grill wood chips to charcoal with wood brings added flavor to any cooking category
HOW TO USE CHARCOAL WITH WOOD IN COOKING
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The questions are quite frequent: “Since (the equipment) uses lump charcoal, do you need to add wood for smoke flavor?” “Do wood chips or chunks work best if they are needed or desired?” “Generally, how much lump charcoal does equipment use for 10 hours of smoke?”
Learn What To Do
The intent today is to give you a comfort with cooking fuel woods. That includes charwood, charcoal, smoking wood chunks, and charcoal wood chips in all shapes and sizes. Know that all these products are made from wood – hardwood to be specific since you never want to cook with any other type. But, differences do exist between products.
Although the products listed above have their beginnings as hardwood trees, there are some noted differences between the products.
Charcoals: Yes, charcoal starts out as wood but not all charcoals are created equally. There are 2 distinct types of charcoal: briquettes and lump hardwood. The key difference?
Briquettes are not pure charcoal but rather a combination of charcoal, coal, the starch used as a binder, sawdust, and sodium nitrate for ease of lighting. And, yes, that means they are not a “natural, organic” product. In fact, some brands are manufactured with lighter fluid as an ingredient.
Lump hardwoodcharcoal is 100% hardwood that is sourced from flooring, building material, sawmill, and furniture manufacturers as a scrap wood or bye product. With the use of these materials, a great deal of variation in the size of the charcoal is generated which translates to variation in carbonization of the wood. Often, there is more carbon ash in this type of charcoal but as a 100% wood product, it is viewed as a “natural” product. Keep in mind, many lump hardwood charcoals cannot be sold as a single wood type charcoal due to the production from scrap and bye product woods, so “mixed” hardwood is the general product.
Charcoals do not produce smoke or flavor. They are intended strictly for heat with the output level dependent on the brand.
Charwood: Often described as possessing the consistency of briquettes and the organic benefits of lump charcoal, charwood is a term reserved for those products that have a higher carbonization level which makes them much more efficient as a fuel source.
Smoking Wood Chunks & Smoking Wood Chips: These are pure hardwood that can be used for both heat and flavor. The difficulty? Moisture. All hardwood contains water and, depending on the level, ease of lighting and the ability to burn or combust will vary. This is the primary reason why most people do not use only wood when cooking but a combination of charcoal and wood. The bigger reason? Wood is the flavor producer!
So now that you know charcoal is for heat and hardwood is for flavor, how do you use both together for perfection in outdoor cooking?
If you have a piece of equipment that can use both charcoal and wood, you’re on your way to an absolutely fantastic flavor.
If you intended to cook for a long time, say a muscle meat like pork shoulder, then it’s important to have unlit charcoal within the equipment so that the few pounds of lit charcoal will gradually ignite the unlit and maintain the cooking temperature
Just like the unlit charcoal, you can place wood pieces (just a few now) along the unlit charcoal path so the flavor is also time released
If meat/poultry juice will drip directly into the charcoal area (you have no drip pan in place) then note that this will stimulate smoke vapor off the hot coals as drippings contain sugars, proteins, oils and the ingredients used directly on the food item, meaning you may not need to use as much wood for smoky flavors
The choice of smoking wood chunks or charcoal wood chips is total up to the cook – chunks will combust longer than charcoal chips but if you’re looking for faster combustion for smoke vapor, chips can fit that need
Select a hardwood with a moisture level of 20-25% for maximum flavor infusion
Amount of coals needed for the heat/temperature is dependent on the brand of charcoal, method of cooking, and equipment. A good rule of thumb is to have at least 10 lbs. available for a full day cook
Now you’re armed with the basics on cooking fuels and why a combination of products often is the best choice!
As always, we’d love to start a conversation so leave a comment.
The precious Forest Covers 513,175 acres (801.8 square miles) and includes the Allegheny Reservoir Natural Habitat.
THE PRECIOUS FOREST
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It is likely when you have your heart set on some wood-fired cooked foods that you give little attention to the wood that will be required for that cooking event. You may have seen wood smoker chips or chunks available in your local box store and decided that you can always pick those up last minute, to be assured your plans aren’t foiled. Or, you simply plan to go with charcoal chips without considering that this product is made from wood as well.
So why if you are a lover of BBQ smoking chips or BBQ wood chunks (smoking using wood chunks or woodchips) or other wood-fired foods, should issues with bugs be of concern? Because cooking by fire is the oldest known cooking method for humankind. Right now, you may simply enjoy 3 benefits of trees: for shade, for beauty (viewing), and for a flavor to foods cooked on your grill/smoker.
But there are many other benefits:
Decrease atmospheric carbon by capturing and storing CO2
Improve air quality by filtering pollutants and releasing oxygen
Reduce stormwater runoff and pollutants entering local water bodies
Increase property values by 3-7%
The pollutant removal alone that trees are responsible for provides a human health benefit worth $6.8 billion per year! Trees keep us alive!
As of December 2016, NYS DEC has detected an increased prevalence of Oak Wilt in the state which has no known treatment to contain and kill this fungus. Oak is one of the most popular hardwoods for wood-fired cooking methods.