August 2019


beech-trees of the beech wood species growing in the forest setting

Beech tree of the beech wood species

BEECH WOOD SPECIES

Not the most popular of hardwoods in the North American region and certainly it doesn’t have the following in the European market.  However, this is still an interesting hardwood to use for wood-fired cooking techniques.

Going Beech! That means your entering the wood family that includes white oak as a relative.  Part of the Fagaceae family, the variety we manufacture is Fagus grandifolia Ehrh.  Unlike its cousin, Beech doesn’t produce a heavy, pungent flavouring but rather a more balanced, medium toned profile.  The common names for the varieties found in the Western New York and Northwestern Pennsylvania regions are American Beech and Red Beech.

Less temperament than Oak, Beech is considered a rather bland wood to look at.  When it is exposed to steam/heat, it takes on a golden hue and that is commonly what the coloring to various meats, poultry, and fish will also show.  Keep in mind, like all of our cooking woods, the descriptors used are truly in the palate of the taster.  There are no rules that say one wood must be used with a specific food.  Experimentation is what the art of fire cooking is all about.  And, the region that the wood is harvested from also factors into the flavoring it will provide when foods are exposed to it.  The same wood in a western state will not produce the same flavoring as the wood from an eastern state.  Everything interacts with the tree: soil pH, growth location, sun exposure, precipitation exposure, etc.

Heat Level: High – 21.8 MBTU

Fuel Efficiency: Excellent

Ease of Lighting: Poor

Ideal Uses: Baking/Grilling/Roasting/Braising/Pit Roasting/Hot Smoking/Cold Smoking

So, take a go at Beech, even if it takes a bit to get it lite.  The aroma is pleasant, the burn time is extensive, and the infusion appealing.

The Culinary Team wants you to know …

… although Beech is common in many areas of the world and often used to smoke foods and brew beer in the European tradition, our harvest region of the Eastern Appalachian Mountains has a distinctive balance of soil Ph levels and climate conditions which give our Beech hardwood cooking products a ‘one of a kind’ smoky flavor profile that can be used for a wide variety of foods!

Smokinlicious® products used in this Blog:

Wood Chunks- Double Filet

Wood Chips- Grande Sapore®

More Related reading on this subject

More Related reading on this subject

Additional blogs to read:

-BEECH IS CERTAINLY “GRAND” IN EUROPEAN SMOKER WOODS

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-THE PRECIOUS FOREST

Dr. Smoke Beech wood species for a touch of European mellow flavor!

Dr. Smoke Beech wood species for a touch of European mellow flavor!

Wines to pair with your smoked Meat is important but not easy!
Wines to pair with your smoked Meat is important but not easy!

Great Sustainable Wines To Pair With Your Smoked Meat Guest blog by — Kylee Harris is an events planner and writer who is a strong advocate of allergy awareness.

Introduction of our Guest Blogger

She has also expanded her mission to stress the importance of food safety not just in events, but in her community.  She also has a great eye for current interests and finds great ways to tie wood fired foods and sustainable food practices together.

Listen to the audio of this blog wines to pair
Wines to pair

Back in 2015, only 6% of consumers said that their first choice of wine would be a bottle that is produced in a sustainable way. This figure has been steadily rising. The 2018 American Wine Consumers Survey even showed that customers are willing to pay $3 more for a sustainable option. They want an environmentally-conscious wine that has been made from ethically grown grape varieties. The farming process is pesticide free and even bottling the wine is done in a way that won’t cause harm to the environment. It has even been suggested (although not proved as yet) that sustainable, organic wine can prevent a hangover. You’re more than welcome to test out this theory – and even better, you can pair the wine with some delicious smoked meat. 

Maple-Smoked Pork Chops, Wines to Pair

Pairing your wine with smoked meat, is all about complimenting the delicate smoky flavor of the wood used. Maple-smoked meat will naturally have a slightly sweet and fragrant taste. This can be achieved by using maple woodchips in your barbecue or smoker. In order to contrast the sweet maple taste and the white umami flavor of pork, you should pair your meal with a sharp and zingy white wine. Benziger Family Winery

Benziger Chardonnay-Coelo Chardonnay
Coelo Chardonnay

in Sonoma county have a few delicious and fresh Chardonnay options, including the Coelo Chardonnay and the West Rows Chardonnay. Perfect for a barbecue on a hot summer’s day with friends and family. Don’t forget you can also buy sustainable wines by the can – this makes it so easy to keep cool when you’re having a garden party. Everyone can help themselves. 

White Oak Smoked Venison 

The strong and almost pungent aromas of white oak are best paired with a dark, gamey meat that can hold its own. Duck breast, pigeon and venison are good choices. The white oak adds a complimentary bitterness that balances well with the rich flavors. A hearty sustainable red wine is a good option with smoked white oak. Silver Oak Vineyard in Napa Valley have a fruity and dark Cabernet Sauvignon that pairs beautifully with White Oak smoked dark meat. New York’s sustainable Red Tail Ridge Winery offer a tangy Teroldego,

2012 Teroldego bottle -Red Tail Ridge winery
Teroldego

which is similar to Syrah that is a great partner to White Oak smoked venison. 

Alder-Smoked Seabass Wines to pair

The mild flavor profile of alder makes it the perfect wood choice to smoke fish with – particularly slightly salty seabass. The taste of the alder itself adds a slightly sweet taste to the fish, even if it is only smoked for a short amount of time. Pairing alder with a sustainable wine is easy. A good Prosecco or sparkling wine will work well – look for something dry and fresh. Left Coast Cellars in Oregon have a lively Blanc de Noir

Left Coast Cellars Blanc de Noir sparkling wine
Left Coast Cellars

that is perfect with alder. It adds citrus notes of lemon and pineapple, which complement the taste of the smoke and the fish well. 

There are an increasing number of vineyards and suppliers in America offering truly sustainable wine. Pair something tasty and delicious with your smoked meat and enjoy a great meal. 

More related reading on Wines to pair with Smoking & Grilling meat, plus other tips and techniques- see our directory on previous blogs!
More related reading on Wines to pair with Smoking & Grilling meat, plus other tips and techniques- see our directory on previous blogs!

More blogs you may enjoy:

Sip ‘Em If You Got ‘Em: Smoked Whiskey Cocktails And Meat

-HOW TO MAKE THE BEST SMOKY COCKTAILS

How To Maintain A Safe Kitchen Environment

Dr. Smoke-  Kylee did a great job on the wines to pair with your Smoked meat!
Dr. Smoke- Kylee did a great job on the wines to pair with your Smoked meat!