If you checked out our previous article on the Maple tree (“Oh, The Mighty Maple”) then you know that maple is a great addition to cooking with wood whether your hot smoking, grilling or ember cooking. Time to take a closer look at how this hardwood actually flavors the foods you cook.
Wood contains a variety of complex organic compounds with two that contribute to actual flavor – lignin and cellulose. In short, these compounds are sugars (cellulose is an indigestible carbohydrate). Here’s the kicker – wood, regardless of species, burns incompletely and unevenly. It is directly dependent on oxygen as well as the percentage of water it contains – what we call moisture content. The four stages of combustion actually occur simultaneously which is why you have great variation in temperature of the actual fire.
That being said, woods do have different percentages of lignin and cellulose and so we tend to lean towards certain hardwoods over others for specific cooking techniques. Tip: Not every hardwood is a good choice for cooking!
JUST BECAUSE YOUR SMOKING FOOD (THAT IS!) DOESN’T MAKE IT ALL BAD!
listen to JUST BECAUSE YOUR SMOKING FOOD
Recently, I received a very interesting question regarding the safety of ingesting foods and beverages that have been exposed to smoke vapor using hand-held food smokers. Specifically, the question consisted of whether you need to be 18 years of age for items that have been infused with smoke using these gadgets.
#handheldsmoker
This got me thinking:
does the word “smoke” automatically give off the bad vibe response?
why do people only inquire about the smoke without needing to know more about the plant source that produces that smoke?
There is a lot of data out there on carcinogenic effect to high heat grilled foods like burgers, chicken, and steaks, even data on hot smoking foods at lower temperatures. Really, what it all boils down to is, if you grill meats to the point where you blacken them, that increases the risk for the carcinogens. Even if you cook to the blacken state, eating these foods in moderation will halt any real risk over an average person’s lifetime.
So why the question on legality to consume smoked foods and beverages?
You are not cooking the food by this method, merely infusing it with the smoke flavonoids, so there is no temperature (cold smoking technique). You are not exposing the food to smoke vapor for hours – it really comes down to minutes. Most importantly, you are not directly attempting to inhale the smoke vapor into your lungs. Yes, if your standing near the container that is holding the cold smoke when you open it, you will have some exposure but not like the person that takes a drag directly from a tobacco product or is chewing on a tobacco product!
Like anything else in our world, there are risks to everything we do, experience, sense, taste, explore, desire. Hot smoking is another name for roasting just at a lower temperature and usually with cheaper cuts of meat.
SmokinLicious® Double Filet wood chunks
What should never be compromised is the plant material – thewood – that is used to extract these flavors.
Why we Don’t Use or Sell Applewood– Those of you living outside of New York State may be surprised to learn that we are the number two state for apple production behind Washington state. However, we do rank number one for the greatest number of varieties of apples. Annually, our state produces nearly 30 million bushels of apples.
With an abundance of apple trees, the assumption would be that our number one hardwood offering must be apple. However, you would be wrong.
Applewood Abundance Comes at a Cost
Just because apple wood is abundant in our state doesn’t mean it should automatically be sold as a cooking wood. This is without question, a favorite fruit. When something is at high demand it is protected in order to assure the supply for that demand. For this reason, growers of apples put their priority into preserving the fruit production.
Keep in mind, an apple tree may not start producing fruit for the first 8-10 years but it can produce for 50 or more years. In fact, with careful and frequent pruning, these trees do remain in the orchard bearing fruit if they don’t become infested with a disease or pest.
Good Agricultural Practices
Around the year 2001, the New York apple industry began working on a strategic plan in conjunction with Cornell University to develop what they referred to as an integrated fruit production program. The purpose of the program was to ensure apples were produced using environmentally friendly processes to include eco-friendly insect, mite, disease, vertebrate and weed pest management. In other words, this was meant to use more “friendly” pesticide applications and methods. What didn’t change is the that chemicals were still being used.
The USDA has done extensive study on pesticides and their life on agricultural products (USDA Pesticide Data Program). As a result of the studies, here is a list of the common pesticides found to be present on apples in what is termed residual form.
USDA Findings:
Diphenylamine (DPA)
82.8%
Thiabendazole
81.0%
Pyrimethanil
75.2%
Chlorantraniliprole
41.2%
Acetamiprid
28.7%
Imidacloprid
20.2%
Carbendazim (MBC)
17.3%
Tetrahydrophthalimide (THPI)
16.7%
Methoxyfenozide
15.9%
Fludioxonil
13.4%
Thiacloprid
12.7%
Boscalid
12.7%
Pyraclostrobin
11.8%
Phosmet
9.6%
Azinphos methyl
9.2%
Fenpyroximate
8.5%
Endosulfan II
8.1%
Myclobutanil
8.1%
Diazinon
6.5%
Trifloxystrobin
5.8%
Spinetoram
5.0%
Endosulfan I
4.3%
Etoxazole
3.3%
Pendimethalin
3.3%
Fenpropathrin
2.8%
Fenbuconazole
2.7%
Carbaryl
2.4%
Endosulfan sulfate
1.9%
Flonicamid
1.6%
Chlorpyrifos
1.6%
Cyhalothrin, Total (Cyhalothrin-L + R157836 epimer)
1.1%
Spinosad
0.9%
o-Phenylphenol
0.9%
Imazalil
0.5%
Chlorpropham
0.4%
Difenoconazole
0.3%
Permethrin cis
0.3%
Esfenvalerate+Fenvalerate Total
0.1%
Buprofezin
0.1%
Thiamethoxam
0.1%
Pyriproxyfen
0.1%
Tebuconazole
0.1%
Pronamide
0.1%
Methoxychlor olefin
0.1%
Dicofol p,p’
0.1%
Permethrin trans
0.1%
DCPA
0.1%
The premise for using all these pesticides is the common belief that apples cannot be grown without chemical pesticides. Despite efforts to institute ecofriendly practices, we remain dependent on chemicals. But here’s the kicker: apples are ranked number 4 out of 12 as a fruit most contaminated by pesticides. Washing with water doesn’t do enough either. The chemical pesticides can penetrate the skin into the flesh of the apple making every bite a risk.
In the Fruit, In the Tree
So what does this mean for the actual tree growing the apples? Spray the tree with chemical pesticides to protect the fruit production and consequently, you compromise the tree for any other purpose including cooking. Pesticide applications embed into the soil base of the tree, which then enters the root system, and is on the way to the other parts of the tree. Pesticides can also become air born as they turn into a vapor and travel by airflow (think wind). The bark of any tree is a great absorber of these air particles. Once pesticides enter the human body, they are stored in the colon. Symptoms then progress to stomach pains, abdominal pain, nausea, and vomiting. Certainly, toxicity can advance and produce colorectal cancer. Know that once the chemicals are absorbed into the tree’s roots and nutritional supply center, they are there for life.
As a company, SmokinLicious® just can’t participate in risk to the public’s health. If we can offer products that are as natural as possible, bark-free to prevent absorption of pollutants captured by the bark, we will do it.
Our Forest Fresh Symbol
Given there are so many other choices for safe hardwoods free of potential chemical contamination. We opt to dismiss apple wood even though we are a state in apple abundance.
In conclusion SmokinLicious® makes you an informed consumer through valuable articles like this one. So leave us a comment and follow us or subscribe for more great recipes, techniques, tips, and the science behind the flavor and fire. Most importantly, that is SmokinLicious®.
Our animation of Charcoal-Wood Burning Grills and how well SmokinLicious® wood products flavor!
“MATCH YOUR COOKER” – CHARCOAL-WOOD BURNING GRILLS: THE WOOD MASTER’S GUIDE
Charcoal-Wood Burning Grills–For those that have followed us for years, you know we are proud that almost from the start of our Company, we were committed to providing a guide for equipment to cooking wood product match. We refer to our guide affectionately as “Match Your Cooker”.
In this article, we are covering our recommendations for charcoal-wood burning grill equipment; these are grills that capable of using charcoal and wood for authentic charcoal grilling. As there are always new equipment lines and models released, our plan is to provide regular updates. We also encourage you to send us a message when you don’t see a manufacturer or model listed.
For now, we introduce you to our wood master’s guide to SmokinLicious® cooking woods for specific smokers.
We hope you view this guide as a helpful resource for selecting the perfect culinary wood for your equipment. As always, our Wood Guide Team is ready to answer your additional questions and further assist you with the perfect grilling and smoking experience!
Stove top smoking techniques do not require fancy equipment, there are plenty of pots in your kitchen.
STOVE TOP SMOKING….
If you’re like me, over the years you’ve become a collector of various cooking gadgets and equipment to the point where you simply don’t have room for one more thing! Yet, you are enamored with the thought of doing stove top smoking & cooking when the weather isn’t cooperating or you simply prefer to be in the house rather than take food and gadgets outside.
Well, I have got just the solution for you!
Stove top smoking can be as easy as locating a deep pot with lid, metal steamer insert,aluminum foil and tools you likely already own.
Now when I say deep pot I’m talking about a lobster pot, large sauce pot, or even a Dutch oven. Anything that has capacity to hold a suitable number of food items on a steamer insert will do.
Once you have your pot and food item that you want to smoke follow these steps.
Place a second piece of foil or disposable foil pie plate on the chips followed by your steamer insert. (This will keep drippings from falling on the chips.)
Place the food items (chicken, fish, pork, beef, vegetables, fruit, etc.) on the steamer. Be careful not to crowd so the smoke can circulate around the food.
Depending on the extra room in your pot, if there is a lot of surface above the foods, go ahead and tent the steamer insert with foil so the smoke vapor has less area it needs to travel
Put the lid on the pot and seal the rim with foil to ensure none of the smoke vapor can escape
Turn the heat under the pot to high and allow to begin the smoking for 5-8 minutes
Reduce the heat to medium and cook small food items like chicken, fish, vegetables, or fruit for 10-15 minutes. Large food items like pork tenderloin, beef short ribs, etc. for 30-40 minutes.
Shut off the heat and allow the food to rest in the residual smoke vapor for 10 minutes
Remove the lid and foil tent if one was used
If you have done smaller cuts of poultry, fish, or meat, these may well be cooked through (175° F for dark meat 165° F for white meat). Otherwise, if cooking is still required, transfer the food to an oven safe dish or sheet pan and finish cooking in the oven.
There you have it!
A simple in-house, smoking technique using tools you likely already have in the kitchen! Just think, you stayed warm, dry, and comfortable in your own house while the Grande Sapore®, Minuto®, or Piccolo® Wood Chips did their wood-fired magic.
As always, we would love to see your take on the homemade stove top smoker so send along pictures.
We grill outdoors frequently yet I bet not many of you know the science behind grilling. What happens to food when we grill? How does food cook to a safe level on a grill?
Let’s cover the types of heat sources that cook grilled meats and help you decide the ideal method for cooking your favorite animal proteins.
What Is Meat?
Before I get into the types of heat sources to do the actual grilling, let’s talk about what meat really is. Meat is muscle from various animals. It is made up of 75% water, 20% protein, and 5% carbohydrates and fat. Each cell of a muscle is made of two proteins: actin and myosin.
Now breaking down the proteins of meat, these are made of amino acids which react nicely when salt ions are added. Thus, when salt ions are added, the water-retaining capability of meat increases which results in production of a juicy piece of grilled meat.
Now these proteins in meat are coiled when the meat is raw. Add heat, and these proteins uncoil as the protein molecule bonds are broken.
Note – heat shrinks the muscle fibers which will then squeeze out water allowing the molecules to recombine. Brining or marinating meat will reduce this shrinkage of the fibers.
Sources of Heat
There are three heat sources for cooking foods: conduction, radiation, and convection. Let’s get an understanding of each one.
The best example of conductive heat is when meats are placed directly on the grill grates over direct heat. The transfer of the heat energy to the grill grate brands the food item with grill marks. Heat is transferred from the source (burner, lit charcoal or wood, electric element, ceramic plate) to the food which then engages the cooking process. The meat cooks from the outside to the inside due to heat transfer. The surface of the meat gets hotter and transfers to the center which is why people who rely on the meat’s outside coloring will under-cook the meat inside.
Convection primary heat sources for grilling:
Convection heat is transferred with a fluid which can include water (think boiling a food item like potato), oil (think French fries), and air (think your oven or two-zone cooking on a grill). Now, convection cooking only occurs on the exterior of the food while conduction heat cooks the interior.
Radiation primary heat sources for grilling:
My favorite example of radiation heat is cooking marshmallows on a stick held near a campfire. Essentially, this is how charcoal/wood grills cook. You elevate the food over the heat source.
What influences grilling is the length of time and the type of heat. Add in difference between temperature and heat as materials also play a part in the transfer of the heat energy. Water transfers slower than metal.
Radiation produces more heat than convection. You can easily increase the radiation heat on a charcoal grill by increasing the number of charcoal pieces. Gas and pellet grills produce convection heat. Convection heat dissipates easily by air currents. Infrared units known as intense infrared (IR) have marketed that they produce a better sear on meats. What is happening is heat energy is delivered faster than convection heat units but slower than conduction units. You also have the risks that the delivery of this energy via IR could be uneven resulting in black/burnt areas while other areas of the meat are light in color.
Types of Heat on Different Equipment
Let’s look at the heat types for specific equipment so you know how the energy used cooks your meat.
Gas Grills:
Burner produces radiant heat that in turn heats the heat shields above the burners producing radiant and convection heat (note gas grills have permanent vents built in the unit). The grill grates then heat and produce conduction heat to the exterior of the meat which converts all this heat energy to conduction to cook the meat thru the interior.
Note gas grills can be set up with direct cooking (all burners on) and indirect cooking (only half the burners lit). If you cook with the lid up on a gas grill, you allow radiant heat to escape which will cool the top of the meat.
Charcoal/Wood Units:
Radiant heat is produced at the bottom of these units with the grilling grates absorbing the heat energy that produces conduction heat. Heat from below the meat is absorbed and converted to conduction heat to cook the interior. The lids on these units will produce convection heat due to the built-in vent that has a control setting.
Like gas units, charcoal/wood units can be set up direct or indirect cooking method with the foods absorbing indirect convection heat from all sides which then converts to conduction heat to cook the meat’s interior.
Whether gas or charcoal fed, the fuel source produces radiant heat while the solid cooking surface produces conduction heat to the meat. Due to direct contact of the meat to the solid cooking surface, the direct contact side of the meat will brown easily while this no lid unit allows radiant heat to escape causing the top of the meat to cool and not brown.
Burners on these units produce radiant heat which then heat energize the ceramic, glass or metal plate. Grilling grates absorb the heat and produce conduction heat where the surface of the meat contacts the grate.
Always remember, on any unit regardless of heat source, thickness of the meat and not poundage will determine cooking time as you must remember that conduction cooking progresses to the interior. You must use a digital thermometer to ensure meat is cooked properly before consuming. Never rely on the outer coloring of the meat or recommended time per pound in a recipe. A digital thermometer is the only way to know.
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 and fire. That’s SmokinLicious®
¼ Cut Wood Logs
Unfileted Wood Blocks
Single Filet Wood Chunks
Grande Sapore® Wood Chips
Minuto® Wood Chips
