May 2019


Taste is aroma blog discusses how aroma affects our tasting sense.

TASTE IS AROMA

It is likely the most common question posed to us – how does the wood make the food taste?  Although I have answered this question hundreds of times, it started me thinking about my answer.  It was not complete.  I was not explaining that taste IS aroma.

Flavor by Mother Nature

Flavor by Mother Nature

Our experiences with food revolve around our senses and of those senses 3 deal primary with food: taste, touch, and smell.  Obviously, you would assume that the sense of taste is the absolute in food experience but you would be wrong.  10,000 plus different odors are relayed via our sense of smell which occurs through our nose and mouth.  As much as 80% of what is referred to as taste is aroma.

smoke vapor

Cooking smoke vapor flavors food

Now, apply this information to the fact that we use wood in cooking techniques that involve infusion of smoke vapor to foods and ingredients, and you will begin to understand where I am going with this.  We have all had the experience of smelling a neighbor burning fallen leaves come Fall.  It is not a pleasant aroma.  Could you imagine someone putting food over a fire that contained leaves as fuel and then tasting the food cooked over that fuel source?  Terms that come to mind include bitter, acrid, burnt, and pungent.

Overall Flavor is Dependent on a lot of Factors

I have my answer to the question “What kind of flavor does (insert wood type here) produce.” The overall flavor is dependent on a lot of factors.  These include:

  • climate and soil of where the tree is grown: the more balanced the pH level of the soil and a location that has suitable precipitation throughout the year, are more favorable to a hardwood tree’s benefit as a cooking wood
  • bark or bark-free: this affects burn rate and flavor, and yes, it can fluctuate your temperature control
  • moisture level: the drier the wood the faster it goes through combustion and the more heat it produces. You need some level of moisture left in the wood to produce smoke
  • humidity of the cooking environment: dry cooking environments do not allow for smoke vapor to stick
  • type of dry rub and/or sauce/marinade used: wood needs to be viewed as an ingredient to the entire cooking experience so ALL the ingredients need to marry to produce a great flavor. The wood is just one flavor component
  • what you’re cooking (beef, turkey, pork, chicken, lamb, goat, etc.): maple used on beef will taste completely different than maple used with chicken. Plus, the type of meat/poultry also influences the flavor,  so think generic versus farm raised and cage free versus free range. Just as the soil and climate affect the trees so too does the diet and climate affect the animal.

Flavor Guide

Although we offer a SmokinLicious® flavor guide with descriptors of the undertones the wood can produce, here is my best summary of the hardwoods we provide:

Mild: Alder, Ash, Sugar Maple, Wild Cherry

Moderate: Beech, Hickory

Strong: Oak

If you treat the wood as an ingredient you will come to appreciate all that it can offer. Now, you will be able to produce some spectacular tasting and aromatic dishes both during the cooking process and at its final stage!

Dr. Smoke

Dr. Smoke

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Wood Chips- Minuto®

More blogs on this topic:

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-SMOKING-GRILLING WOOD SELLING TERMS DEMYSTIFIED

-6 REASONS WHY CEDAR WOOD SHOULD NOT BE YOUR TOP CHOICE FOR COOKING

-TO BARK OR NOT

The Three ways we smoked-wood flavored our Boston Butts!
The Three ways we smoked-wood flavored our Boston Butts!

3 METHODS OF SMOKING BOSTON BUTT Click To Tweet

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This certainly is a clear example of how anyone can produce authentic barbecue on the equipment they have even if it’s not a traditional smoker.

3 Methods of Smoking Boston Butt-

It should come as no surprise that majority of grill owners invest in a gas grill for their outdoor cooking with over 80% of these owners investing in multiple accessories for that grill.  Often, many of these grill owners will venture to make an additional purchase of a second type of grill like a charcoal or pellet grill/smoker, in order to be able to cook more barbecue or smoked food options.

My intent is to demonstrate to you that you can produce authentic flavors, colors, textures, and aromas of favorite barbecue proteins with a variety of equipment, all outfitted with hardwood for the authentic wood flavoring.

I’ll be taking Boston butt to a traditional gas grill, a kettle charcoal grill, and a convection-style grill to demonstrate just how easy it is to cook this popular animal protein while giving you a bit of education on how these units are different when hardwood is incorporated.

Set Up Similarities and Differences

When it comes to setting up the grills for smoking, there are some obvious differences.  First, let me name the equipment brands I’ve included and the intended set up of each for cooking and smoking the Boston Butt cuts, all of which approximate 8 lbs.

Our Boston Butt (s) on the Stok Gas Grill with accompanying Smoker boxes
Our Boston Butt (s) on the Stok Gas Grill with accompanying Smoker boxes

The Stôk Quattro 4-Burner Grill:

If you are not familiar with this grill, it is equipped with an insert system to allow you to use a standard grilling grate, a griddle, grill basket, vegetable tray, pizza stone, Dutch oven, Wok, and other inserts that easily pop in and out of the cast iron grates.  Despite this feature, you can do traditional smoking using wood chunks without the need for the smoker/infuser insert.

Whenever I smoke on a traditional gas grill, I always set up a two-zone cooking method.  This means, on my 4-burner Stôk, I will ignite just two of the burners on one side.  You can either place wood chunks directly on the heat shields of the unit or use a metal smoker box.  My Boston butt will cook on the unlit side of the grill with a metal smoker box containing 3 wood chunks on the hot side.  I’ve also included a second smoker box to make it easier to swap out the first when the wood becomes completed charred.  My temperature is 225°F for the actual cooking.

Our Boston Butt on the Orion Cooker with Minuto® wood chips in the inner ring
Our Boston Butt on the Orion Cooker with Minuto® wood chips in the inner ring

Orion Cooker:

This is an outdoor convection unit that uses briquets for the heat and Minuto® Wood Chips placed around the drip/water pan for the wood flavoring.  This unit will be the fastest to cook the Boston Butt, with an anticipated timing of 4-1/2 hours total.  This is a direct cooking method that uses the radiated heat of the stainless-steel body to trap and circulate the heat for faster cooking time.

There is no ability to replenish the wood chips with this unit due to the high heat level.  About 15 lbs. of briquet and 4 ounces of Orion Custom Wood Chips is all that is needed to smoke, plus some water in the water/drip pan for a moist outcome.

Our Boston Butt on the Weber® kettle Grill with double filet wood chunks
Our Boston Butt on the Weber® kettle Grill with double filet wood chunks

Weber® Kettle 22” Charcoal Grill:

 Likely one of the most popular charcoal grills, the Weber® kettle provides for the opportunity to cook with charcoal and hardwood.  I’ll be setting up my grill using a two-zone method; charcoal/wood on half the fire area and the meat placed on the indirect side.

Due to the length of time Boston butt takes to cook, you likely will need to replenish the charcoal for maintenance of heat level.  I prefer to maintain a temperature around 250° F.

For similarities: both the Weber® and the Stôk grill were set up with a two-zone cooking method.  Both included use of the SmokinLicious® double filet wood chunk.  The length of cooking time between the charcoal unit and the gas unit are very similar, taking close to 10 hours.

For differences: temperature maintenance is easier with the gas and convection units.  The charcoal unit requires much more supervision to ensure that the fuel (charcoal) is replenished prior to the temperature of the grill decreasing significantly.  You are also able to check on the meat’s coloring and evenness of cooking with the charcoal and gas units while the convection unit is generally left alone until closer to the recommended cooking times.  Though you can check on the doneness of the meat at any point with the convection unit, generally there is no need to do anything but wait.

Regarding cooking variations, let’s discuss color, bark formation, moisture of the meat.

Barbecue By All Methods

With all four of the Boston Butt (s) prepared in the same manner – excess fat trimmed to ¼-inch or less, a dry rub applied on all sides, and marinated for 24 hours – this is a fair comparison of how each grilling and smoking method produces the barbecue results commonly looked for.

Bark:

Without question, bark or the outer crust that develops from exposure to a lower temperature, long cook time, and smoke vapor infusion was greatest on the Boston butt cooked on the Weber® Kettle 22” Charcoal Grill.  The gas grill produces the least amount of bark which is dominate on the outer edges and top surface.

Color:

The darkest coloring to the bark and the most obvious smoke ring was on the meat cooked on the charcoal grill.  The Orion Cooker produced a brown hue to the meat’s exterior while the meat cooked on the gas grill retained a red hue that was indicative of the dry rub color.  Charcoal grills will produce a black hued coloring due to two combustible materials: charcoal or charred wood and hardwood.

Moisture: 

The meat that produced the greatest amount of rendered juice was from the charcoal cooking method.  Second, the convection grill method followed by the gas grill.  However, the greatest internal moisture level was obtained from the indirect cooking method on the gas grill, followed by the charcoal method and lastly the convection method.

Final Notes:

What we’ve set out to accomplish with this multi cook segment is to prove that no matter what equipment you have, you can produce authentic flavor, aroma and texture to Boston butt.  This can be invaluable for those times when you may not have a lot of time to supervise the smoker or grill but still want authentic barbecue.  Or, when you must make a lot of meat meaning you must use all the equipment options you have available.

All four Boston Butt (s) one done on charcoal with the Weber, another in the Orion with wood chips and two on the gas grill with wood chunks- the coloring is not much different!
All four Boston Butt (s) one done on charcoal with the Weber, another in the Orion with wood chips and two on the gas grill with wood chunks- the coloring is not much different!

From a taste perspective, our sampling group indicated that the strongest smoked flavor was from the charcoal unit, followed by the convection grill and lastly, the gas grill.  Keep this information in mind when you’re cooking for others, as boldness of the smoke flavor can be controlled not only by the amount of time exposed to the smoke vapor, but also with the equipment used for the cooking and the amount and type of hardwood used in the process.

This certainly is a clear example of how anyone can produce authentic barbecue on the equipment they have even if it’s not a traditional smoker.

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 used in these techniques:

Wood Chunks- Double & Single Filet

Wood Chips- Minuto®

More related reading on how Smokinlicious® reduces the risks of Microbial bacteria in our wood products
More related reading on smoking Boston Butt & other Grilling tips and technique see our directory on previous blogs!

More blogs you may enjoy:

-Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

-GRILLED LAMB

-GIVE ME THAT BEEF BRISKET!

-ROSEMARY INFUSED SMOKED BEEF SHANKS FROM THE GRILL

Dr. Smoke- We used three different methods to cook our Boston Butts for a party! All turned out tasty!
Dr. Smoke- We used three different methods to cook our Boston Butts for a party! All turned out tasty!

We never apply THE 5 SECOND RULE at Smokinlicious®

We never apply THE 5 SECOND RULE at SmokinLicious®

THE 5 SECOND RULE

We’ve all heard it!  The infamous 5-second rule.  When something falls on the floor, you have 5 seconds to pick it up and still consume it. At SmokinLicious®, that will NEVER be the case.  If it falls to the floor, it is NEVER used in our manufacturing process!

You might ask, “Why to apply this rule when we’re only talking about wood, right?”  If you understand the basis of wood-fired cooking then you understand that smoke is a vapor.  And like any vapor, it attaches itself to anything in its surrounding area.  When you cook with wood, you are adding its smoke or vapor as an ingredient to the foods being cooked.

So, do you really want something that has been on the floor for a short period or a longer period to be considered an ingredient in the food you will consume?

SmokinLicious® is proud to be Kosher certified

SmokinLicious® is unique in this thinking and as a result of this approach allowed our wood processes to be Kosher certified! We handle everything with care and with your food consumption in mind.  To us, wood is a flavor ingredient and needs to be exceptionally clean.

Whether it’s our larger cuts of hardwood like our friction logs, barrel logs, and assorted chunk sizes or our smallest product, Smokin’ Dust®, we ensure that the wood never touches the ground or floor.  SmokinLicious® developed custom storage containers and air collected systems that preserve the cleanliness of the wood and assure no product is EVER swept from the floor!

Our Double Filet wood chunk

Why wouldn’t you want to deal with the leading cooking wood manufacturer in North America?  Especially when others are simply recycling their waste wood products.

Don’t you think your customers care about the 5-second rule and deserve to know if you allow it?

Get the peace of mind AND a guarantee with a REAL cooking wood company…  SmokinLicious®!

Dr. Smoke does not believe in THE 5 SECOND RULE at Smokinlicious®

Dr. Smoke does not believe in THE 5 SECOND RULE at SmokinLicious®

When its Called Barbecue?

What does it mean when its called Barbecue Click To Tweet

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It’s time I go there.  I’ve fielded way too many questions to ignore it.  Now is the perfect time for me to opine on this highly controversial topic: when it’s called barbecue.

How do you define “true” barbecue?

I have three parameters to cooking that I’d like to address that should help explain my justification for what qualifies as barbecue.

Temperature Comes First

People are often surprised that I don’t include equipment in my considerations but if you’ve followed our recipe blog “Cooking With Dr. Smoke”, you’re well aware that we include a wide array of equipment to demonstrate wood flavor infusion to all types of foods.  One area we do focus on, however, is temperature when cooking.

Extremely Low Temperature (below 80° F):

If the first thing that comes to mind is a temperature under 80°F is just not cooking, you’d be right.  Basically, this is a temperature that is ideal to complete cold smoking.  Fish, cheese, and some meat products can be exposed to this low temperature process when a combustible plant material is used.  In most cases, that is wood to smolder and produce a gas or vapor.  The smoke vapor produced from the smoldering wood invokes flavor and preservative qualities to the foods without causing fragile items such as cheese, chocolate, and similar food items to have their molecular composition destroyed by heat. When meats are exposed to this low temperature environment with smoldering wood, the smoke vapor penetrates completely through the meat since there is no high heat surface hardening that occurs like with hot smoking temperatures.

Low Temperature (180° to 300°F):

We’ve all heard the term low and slow cooking.  This is the low temperature reference to cooking tougher cuts of meat.  However, for me, even more tender cuts can be done using low temperature cooking, especially when paired with an indirect cooking set up or two-zone cooking.  Additionally, this temperature range is not just for meats and poultry, but fish, fruits, and vegetables also benefit.

our thermometer at 350 degrees F is the beginning of high temperature cooking.
high temperatures

High Heat Temperature (350° to 550°F or more):

Higher temperatures are generally for cooking smaller cuts of meat and poultry that don’t require a lot of cooking time.  Plus, high heat temperature can develop the char crust exterior on foods that many people crave with outdoor meals.  Know that you can use traditional grills for both direct, high heat cooking as well as indirect set up.  The indirect will allow you to cook the food through by placing on the indirect, non-heat side and then use the direct side for adding a sear to the finished foods.

Combustible Material

If you agree with me that barbecue is cooking with smoke then you’ll understand the need for a combustible material.  Some type of plant material must be used to generate the smoke.  The most popular material is wood or hardwood to be specific, since you should never cook with softwoods due to their higher sapwood content, resin, and air space in the cell walls.

Smoke is a key ingredient to Barbecue
Smoke is a key ingredient to Barbecue

First, understand smoke is a gas or vapor and can result from juices and fats that drip off foods into the fuel area of equipment, result from a fuel source like charcoal emitting smoke at it gains temperature to produce hot coals, and result from wood or other plant material (think herbs, teas, etc.) that is ignited.  You’ve likely experienced the first when cooking hamburgers, hot dogs or steak on direct heat of a charcoal or gas grill and watched the flames start with each drip of the fats/juices.  Just as you’ve likely experienced lighting charcoal and having a plume of smoke sit until the charcoal begins to gray over and produce high heat.  Come Fall and Spring, if you are a leaf burner, you’ve experienced the thick sometimes choking smoke that results from burning leaves, certainly not a pleasant plant material to use for food cooking.

Once you have a source for the smoke understand that not all smoke is good.  For detailed information on this, see our published article on the types of smoke and what they mean for cooking.

Length of Time for Cooking

our Dr Smoke clock,  Always keep track of your cooking time.
Cooking Time is Important

Although you’ve likely read that true barbecue is done low (temperature) and slow (length of time to cook), I will tell you that you can still produce smoked foods using temperatures considered above traditional hot smoking levels and in shorter time periods.  I’ve done bone-in beef shanks on the gas grill using a two-zone cooking method with wood chunks and had these done in about 75 minutes using a temperature close to 300°F.  They, to me, are a true barbecue item, right down to the wet rub, wood flavor infusion, and smoke infused color.

I agree, tougher cuts of meat and poultry benefit from longer cooking times to allow the connective tissue to dissolve.  Plus, my preference is to use a temperature closer to 275°F for most of my animal protein cooking.  For my vegetables and fruits, though, I turn up the heat still using wood for true smoking. I use the tenderness of the vegetable and fruit to guide me on the timing.

Double Filet hardwood chunks pure wood and bark free!
Double Filet hardwood chunks pure wood and bark free!

In short, true barbecue is cooking with smoke and for me that is cooking with suitable hardwoods known to present pleasant flavors to foods you cook.  You can introduce hardwood to pretty much any type of equipment including home made smokers whether for the outdoors or on your indoor stove top.

The key is to utilize an ideal temperature to generate quality and flavorful smoke gas production, as well as a tempered hand in the amount of wood to use at a time.  You’ll find that you can produce the flavors of barbecue with any equipment and any food.  After all, barbecue seems to have gone beyond just animal proteins.

How do you define barbecue?   Leave us a comment to opine and subscribe for more great recipes, techniques, tips, and the science behind the flavor, that’s SmokinLicious®.

SmokinLicious® products in this blog:

Wood Chunks- Double & Single Filet

More related reading on when its called Barbecue and other smoking & grilling tips-techniques.
More related reading on when its called barbecue and other smoking & Grilling tips -technique see our directory on previous blogs!

More blogs on this topic:

-YOU ARE WHAT YOU EATII – APPLIES TO WOOD COOKING

-THE DIFFERENCE BETWEEN $3.99 WOOD CHIPS FOR SMOKING AND THE SMOKINLICIOUS® BRAND

-SMOKING-GRILLING WOOD SELLING TERMS DEMYSTIFIED

Dr. Smoke-Dr. Smoke- The culinary team explores the question- When its Called Barbecue?
Dr. Smoke- The culinary team explores the question- When its Called Barbecue?

Oak tree in full autumn canopy.

Oak tree in full autumn canopy.

AS HARD AS OAK HARDWOOD!

With over 60 species of oak hardwood in the USA, this hardwood can be split into two categories: Red Oak and White Oak.  It is one of the most popular hardwoods to use in cooking likely because of its ready availability.  But as we’ve mentioned before, just because something is available in your area, doesn’t make it a success for all cooking techniques and foods.

Oak is a heavy, strong, and ring-porous hardwood resulting in a coarse texture and prominent grain.  Oak hardwood is part of the Fagaceae family of wood.   The scientific names for the varieties we manufacture are Quercus coccinea Muenchh., Quercus falcata Michx. Var. Falcata, Quercus muehlenbergii Engelm., Quercus prinus L., and Quercus velutina Lam.   The common names for the varieties found in the Western New York and Northwestern Pennsylvania regions include Red Oak, Spanish Oak, Yellow Chestnut Oak, Rock Oak, Smoothbark Oak.

Oak is considered the strongest in flavor for hardwoods.  It is known for providing deep coloring to the outer skin of foods meaning a very dark often black outer skin and it can be overpowering to those who aren’t used to smoked foods.  It also is a hardwood that can mold easily especially when exposed to significant variations in temperature and humidity.  Additionally, it does not like to make contact with metal which can be a challenge when cutting with metal/steel tools!  Oak will show its distaste by producing black streaks on the wood or even coating its entire outside with a black “dye”-like substance.

Heat Level: High – 21.7 (red) 26.5 (white) MBTU

Fuel Efficiency: Excellent

Ease of Lighting: Fair

Ideal Uses: Grilling/Braising/Pit Roasting/Hot Smoking/Cold Smoking (white)

So, if you are keen on bold flavors and definitely like smokiness to your foods, then oak is a clear winner.  However, I do recommend using less of this wood when cooking poultry, fish, fruits, vegetables and herbs/spices especially if you have a gas assist unit or are using lump hardwood charcoal or hardwood Charwood for fuel.

Our Oak Hardwood is a very dense piece of wood for long-lasting wood-fired cooking and smoking

SmokinLicious® products:

Wood Blocks

Smoker Logs

Wood Chunks: Double and Single Filet

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

More Related reading on this subject

More Related reading on this subject

Related reading:

-THE BOLDNESS OF OAK!

-IS THE FOOD INDUSTRY CULPABLE FOR THE SPREAD OF OAK TREE MORTALITY?

-COOKING WITH WOOD YOU SHOULDN’T HAVE TO THINK ABOUT YOUR SAFETY

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

Dr. Smoke uses Oak Hardwood for long ember fired cooking and grilling!

Dr. Smoke uses Oak Hardwood for long ember fired cooking and grilling!