The simple campfire has many uses!
The simple campfire provides more uses beyond just fire cooking!


fire cooking and beyond! Click To Tweet

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You’ve likely heard this phrase before whether as a child, adult or at intervals of both.  “Fire is meant to be respected.”  I’m going to go one step further.  Fire should not only be respected, it should be honored and appreciated for all it can offer.   I’m going to point out to you just what other uses fire can present to you.  Perhaps next time you light a fire whether in your charcoal chimney starter, charcoal grill, fireplace, or even outdoor fire pit, you’ll give some pause to the other uses to keep in your knowledge arsenal for times you may need this information.  As I age, I am always in tune with my environment and how I can use it to survive if a situation I can’t control should call for it.

Use #1: Heat

If you are fortunate as I am to have an outdoor source of fire other than your traditional grill, then you’ve likely found yourself enjoying this first benefit of fire.  Heat.  But you likely don’t know about the radiant heat quality of fire.  With a single fire, only the surfaces facing it are warmed.  When it comes to surviving outdoors with heat from a fire, this is when you will want to learn about reflective ability of the fire.

If you have a choice in fire building location when you need it for survival, elect to build one near a large rock or tree stump but add a reflector component on the other side of the fire.  This will allow the rock or tree stump to absorb the heat from the fire and then reflect it back.  By adding a reflector on the other side of the fire, you will enjoy heat both on your back and front, the ideal for surviving if you must rely on fire for body temperature.  Plus, the two reflecting points will force the smoke to go upward allowing you to avoid smoke in the eyes. 

Use #2: Signaling

We all know that fire makes smoke and that smoke acts as a signal.  When you want to be found, this is the perfect means for attracting attention.  What you need to know is that the terrain plays a part in being seen.  If you want to use smoke to signal for help, then seek high points for making one.

Use #3: Water Sterilization

If you are in a dire situation where you’ve been unable to bring many supplies with you, know that fire can aid your ability to stay alive.  You can only survive 3 days without water so finding water is a priority.  You can sterilize water found from any source for consumption by boiling it which is a temperature of 212°F.  Essentially, 1 liter of water per person will get you through survival of 3-4 days. 

Use #4: Preserving Foods

We tend to rely on someone else in the food production chain to preserve food but you may find a time where you either want to do this for your own family or you have to.  Drying, smoking, pickling, and salting are methods of preserving foods from micro-organisms that spoil food.  When you smoke meat you dehydrate it and produce a protective coating on the outside that prevents bacteria and condensation from penetrating.  This is a means of ensuring you have a food supply that can keep you alive for quite a long time.

Use #5: Protection

If you’ve ever been camping or glamping in a forest area, then you know that you are never alone.  Wildlife dominates in these areas.  Fire can be a protector when it comes to keeping these visitors at bay.  Always be sure to have a portable fire set up such as a rag tied to the end of stick or similar tool to use as a portable weapon should a forest resident elect to come close to you.

Do you have another survival use for fire?  Leave us a comment to share your views.  Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor.  That’s SmokinLicious®!

SmokinLicious® products recommended:

Wood Chunks- Double & Single Filet

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

Charwood

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

Other blogs like this one:

THE HISTORY OF FIRE COOKING PART I

-OPEN PIT COOKING FIRE BUILDING: PART I

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER


Dr. Smoke-fire is for more than just cooking!
Dr. Smoke- fire cooking and beyond!
Wood Lignin is what produces the great flavor in Barbecue
Wood Lignin is what produces the great flavor in Barbecue

Choosing wood species for their lignin can help your BBQ! Click To Tweet

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Let me start this article by first reminding you that wood contains hundreds of compounds that honestly, we don’t know everything about.  For this reason, I am only speaking today regarding those known compounds and what they contribute to foods cooked by wood fire.  Specifically, I’ll be looking at lignin which is the only large-scale biomass source that has aromatic functionality.  In English, this is what gives wood-fired foods the distinct flavor and aroma.

Often, you read about specific flavors and aromas as they apply to meats but today, I want to delve into the compounds that are most prevalent by wood species and what they offer to food.

Refresher on Lignin

Lignin is one of the primary compounds responsible for cell construction in a tree and makes up 15-30% of wood cells.  It has a primary role in conducting water to feed the tree’s cells and when burned, yields a tremendous amount of energy.   Plus, lignin produces rigidity in cell walls which prevents rot. 

As a polymer or large molecule composed of many repeated subunits that bond together, it is the only one that is not composed of carbohydrate (sugar) monomers.  Because lignin is a polymer, there are many possible bonding patterns between the individual units, thus, we don’t have full knowledge of all the possibilities.

What we do know is lignin contains phenols or hydroxyl groups which are alcohols.  As these compounds work together, they produce a preservative action on the food which is antibacterial in nature.  The surface of the smoked food is modified with resulting flavors and aromas which are associated with barbecued foods.   Let’s take a closer look at these smoke vapor flavors.

Profiles of Smoke Compounds Click To Tweet

If you recall our publication on wood-tar creosote we tapped into the science of wood-tar creosote and its purpose as a preservative as well as producer of flavor, color, and aroma to barbecued foods.  In that article, we just barely mentioned the compounds responsible for the flavors.  Let’s provide you with the main compound list and what the odor and flavor descriptors are.

Phenol: this compound provides the sharp, robust aromas and the astringent, sharp aftertaste to wood fired foods.

Dimethylphenol: another compound that has a sharp, robust odor that also has a sweet aromatic undertone.  Flavors are sweet, charred, and astringent.

Isoeugenol: this is the compound associated with vanilla aromatics in addition to sweet and fruity.  Flavor descriptors include sweet, smoked-ham notes, hydrolyzed vegetable protein-like, with clove-like undertones.

4-Methylguaiacol: another compound that includes vanilla-like, fruity, cinnamon-ish, and smoky odors, with flavors of caramel, vanilla, sweet, and pleasant notes.

o-Cresol: odors are smoked sausage like with robust, sharp undertones.  This one on its own can produce more unpleasant smoky flavors.

Guaiacol: Smoky, sharp, aromatic aromas with flavors that are spicy, sharp, sweet and dry.  This is the yellowish aromatic oil that forms from creosote.

Syringol: Sausage-like aromatic that is sharp and sweet, with a spicy note.  These flavors include whiskey notes with smoky-char taste.

Lignin Levels in North American Hardwoods

I’m going to report the lignin levels of common North American hardwoods derived from the Klason lignin method, which values the residue remaining after solubilizing the carbohydrate with strong mineral acid.  What follows are percentages of oven-dried woods with temperatures ranging from 68°F/20°C to 248°F/120°C. 

Acer saccharum Marsh./Sugar Maple = 22%

Alnus rubra Bong./Red Alder = 24%

Betula alleghanienstis Britton/Yellow Birch = 21%

Carya glaubra (Mill.)/Sweet Pignut Hickory = 24%

Carya ovata (Mill.) K. Koch/Shagbark Hickory = 21%

Fagus grandifolia Ehrh./American Beech = 22%

Fraxinus Americana L./White Ash = 26%

Populus tremoides Michx./ Quaking Aspen = 19%

Prunus serotine Ehrh./Black Cherry = 21%

Quercus alba L./White Oak = 27%

Quercus prinus L./Chestnut Oak = 24%

Quercus rubra L./Northern Red Oak = 24%

Quercus stellate Wangenh./ Post Oak = 24%

What do all these percentages mean when it comes to your barbecue?  You can assume that the higher numbers mean there are larger numbers of compounds at work to flavor your foods.  It’s obvious that woods like hickory and oak have great percentages of phenol, guaiacol, and dimethylphenol, since these woods tend to produce the boldest flavors.  Those hardwoods like cherry, alder, and maple have the compounds of methylguaiacol and isoeugenol coming forward in the flavors which results in sweeter and more toned coloring to meats. Another factor that must be kept in mind when examining lignin is the heat level the wood is exposed to.  Cook at a higher temperature and these compounds can become muddier as combustion occurs more rapidly producing ash accumulation that can change flavors and aromas quickly.   All factor in to the resulting flavor, color and aroma of barbecued foods, whether animal protein, vegetable, fruit, or other.  This just further supports that wood-fired cooking is an art that requires a balanced hand that understands the importance of controlling as many factors as possible, primary of which is cooking temperature and airflow to bring out the highest percentage of beneficial compounds the wood can offer.  

What is your favorite hardwood or mixture of hardwoods to cook with?  Leave us a comment to share your views.  Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor.  That’s SmokinLicious®!

SmokinLicious® products:

Wood Chunks- Double & Single Filet

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

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

More information on the composition of wood:

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

-TO BARK OR NOT

-Lab Report on Moisture and storage of wood

-10 THINGS TO CONSIDER BEFORE PURCHASING WOOD FOR COOKING, GRILLING & SMOKING

Dr. Smoke-
Dr. Smoke- the amount of wood lignin and taste is the “art” of Barbecue

Your BBQ shoes for safety is as important as comfort!
Your BBQ shoes for safety is as important as comfort!

“Wear your shoes!” how to protect  your feet around  hot embers!

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I remember a particular year, I believe it was 2007, when my Culinary Events Crew traveled to 29 of the 50 states in the US and 4 provinces of Canada.  I felt like I never slept in my own bed and constantly was repacking the suitcase with clothing suitable for the area we would be traveling to.

That was the year I lost my favorite lace up/zipper ankle boots to the fire.

Not literally burning in a fire but from repeated exposure to hot, stray coals that are common when you engage in wood fired cooking.  I was constantly stepping on these stray embers and this consistency lead to me putting more than one hole in my favorite boots.

It was a lesson well learned and one I want to pass on to you.

Don’t Be Surprised

Just as your educated that the standard oven mitt won’t cut it when your dealing with excessive heat levels in metal equipment commonly used for wood fired cooking, the same holds true for your footwear.  When working around chimney starters that spit and shoot hot sparks of scalding coals and water pans that hold 212°F water, flip flops are not the ideal choice in footwear.  Unlike the professional kitchen where Chef’s clogs are the ideal to prevent slips and falls on the constantly wet floors as well as to keep your tootsies comfortable when on your feet 15 hours a day, cooking with fire takes some thought for footwear practicality.

That led me to look at options in footwear designed for safety, specifically fire safety.

We are testing the indestructible shoe for hot ember resistance on the soles
indestructible shoes

Indestructible® Shoes

We run a factory operation at SmokinLicious®, which means we have strict policy when it comes to personal protective equipment or PPE.  That includes policy on footwear that specifies the need for steel toed footwear.

Over the course of a decade, safety footwear has seen a metamorphosis in style, comfort level, and level of protection.  Gone are the days of limited color options and welcome the new days of vibrant patterns and even height options on the boot cuff.  I was particularly intrigued with a relatively new shoe on the market called the Indestructible® Shoes. 

Not only are the shoes stylish, but they offer features many other work shoes can’t match.  Like the steel toed cap that cannot be penetrated by nails, saw blades, and weight (see the very impressive videos on these tests). With a shockproof midsole, these are also a work shoe that can be worn for hours.

But given that we work around a lot of extremely hot fires that emit stray coals, we wanted to ensure that the anti-slip rubber soles would not only protect you from slips but also from the penetrating heat of hot coals and embers.  That led us to conduct our own tolerance testing.

The Test

After firing up the charwood production oven and running a full day of production, we removed hot embers from the oven that had a heat temperature of nearly 1000°F.  Our controlled testing included establishing a coal bed within an aluminum foil pan since aluminum is a great medium for radiating heat.  We also elected to test the shoe without weight bearing so note that we cannot speak on this parameter, merely the shoes’ outer sole tested on high heat without weighted pressure from a wearer.

There were three levels of testing: 30 seconds, 60 seconds, and 90 seconds which in our opinion, simulated the length of time a person would stand stationary at a high fire or cooker.  Following each test, the shoe was placed in snow with an ambient temperature of 30°F.  We also alternated shoes between tests to ensure no carryover temperature of significance factored in to the stability of each test level.

Temperature of the hot embers is 963 F
963 degrees F of heat
shoe on the hot embers
Shoe on the hot embers
measuring the time resting on the hot embers
Time for resting on the hot embers- 30, 60, 90 seconds
Sole inspection post resting on hot embers
Sole inspection post resting on hot embers
shoe sole resting in the snow to provide the cool down for our experiment
Shoe sole resting in the snow to provide the cool down for our experiment
Temperature of sole post cool down
Temperature of sole post cool down

Results

At all three test levels, the Indestructible® Shoes performed brilliantly.  Although there is an obvious odor of the heated rubber, it is not considered excessively dangerous.  Keep in mind, the thermodynamics of heating rubber results in the rubber shrinking not expanding with heat like other materials.  This is due to the molecules of the rubber becoming disordered unlike when they are at a normal temperature which results in the molecules becoming less disordered (i.e. entropy/isothermal).

There was minimal discoloration to the lightest coloring of the rubber sole which is a reaction of the rubber’s cells and the carbon in the combusted material.

Overall the Indestructible® Shoes proved to be a great option for those who work with live fire and hot coals for cooking.  Between the steel-toe and the thick rubber outer sole, as well the shock-proof inner sole, these are an option in footwear for the barbecue and live-fire cooking enthusiast, whether amateur or professional, in protective footwear that is comfortable, long-wearing and fashionable.

You can find the Indestructible® Shoes at: https://indestructibleshoes.com/

What is your favorite footwear when you barbecue?  Leave us a comment to share your views.  Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor.  That’s SmokinLicious®!

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

Related reading:

-Outdoor kitchen location tips

-Does Outdoor Kitchen Stainless Steel Rust

-10 TIPS FOR GRILLING SAFETY

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

Dr. Smoke- testing BBQ shoes for your safety!
Dr. Smoke- testing BBQ shoes for your safety!
This 18th century smokehouse reminds us that the art of smoking food with wood is part of our heritage.
This 18th Century Smokehouse reminds us that the art of preserving food with wood is part of our heritage.

Exploring this Smokehouse in New Jersey

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I had an opportunity to visit an original smokehouse in Hopewell, NJ that is beyond impressive.  Knowing that this structure likely dates to the late 1700’s, I was most impressed with how the structure maintained itself over the years and how functional it remained.

Let me provide a brief history on these fascinating structures as well as share some images of the Hopewell, NJ structure.

A Necessity to Farm Life

If you were a farm in New Jersey like many New England states, a smokehouse was a necessity.  Pigs were commonly raised during the 17th century and butchered in the month of December in order to be able to slaughter and preserve the meat through use of a smokehouse also called smoak house or meat house.

From earliest times, a smokehouse was a small enclosed shelter, where a fire could be kept smoldering for weeks, which slowly released its smoke to the hanging meat that was hung to keep it safe from vermin and thieves.

Smoke has long been known to contain compounds that act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth. Antimicrobials in wood smoke include formaldehyde, acetic acid, and other organic acids, which give wood smoke a low pH.  

Although the process of smoking the meat could take days of preparation, generally the fresh cuts of meat were packed in tubs of coarse salt for about six weeks while the salt drew most of the water from the flesh. Then the salted meats were hung in the smokehouse that contained a small fire which smoldered for one to two weeks. The result was dried, long-lasting, smoke-flavored meat that would age in the same smokehouse for up to two years before being consumed.

The Hopewell Smokehouse

With its original mortar and stone, this Hopewell, NJ smokehouse is a real gem! 

The only door into the smokehouse, made wide for loading and unloading

Estimated to date in the late 1700’s, this was used for both storing and smoking meats, as evidence by the original steel hanging system.  You can clearly see the venting chamber which acts as the outtake while circular holes present air intake.  These were so well made that despite minor ground shifting, they are still as strong as ever. 

The chimney stack for venting
look at the amount of light from the window built into this smokehouse

This structure contains stacks of original bricks which were found in the house and subsequently moved to this location.  The house still contains the original, super large stone fireplace that served as the wood fire cooking area and heat generator for the home.

the side view with window providing work light

Without question, these early smokehouses are an opportunity to view just what living was like before refrigeration and other luxuries of our current society.  I’m constantly keeping me eyes toward the fields and yards of historic areas in search of these hidden gems that started us on our hunger for smoked foods. 

Is there a historic smokehouse near you?  Leave us a comment to share your views.  Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor.  That’s SmokinLicious®!

SmokinLicious® products:

Wood Chunks- Double & Single Filet

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

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

Additional reading:

-WHY MICROBIAL BACTERIA RISK IN YOUR SMOKEHOUSE IS WINNING

-Food & Smokehouse Processing Double Standard?

-WOOD SUPPLIER- ARE YOU GETTING WHAT YOU PAID FOR?

Dr. Smoke- Great day exploring the history of smoking when there were actual structures!
Dr. Smoke- Great day exploring the history of smoking when there were actual structures!
We need to keep out Microbial Bacteria from the food chain!
We need to keep out Microbial Bacteria from the food chain!

Prevent microbial bacteria in the food system. Click To Tweet

Listen to the audio of this blog

With the Centers for Disease Control and Prevention reporting some 48,000 cases of food borne illness events each year, resulting in some 128,000 hospitalizations and 3,000 deaths, food borne illness outbreaks are serious concerns.  This is an added stress to manufacturing facilities that produce smoked food products as they must adhere to multiple regulations regarding the raw food product, smoke process and final smoked food product.  The last thing a facility needs is to worry about the wood material used in the smoking process but that should be a priority for these facilities.  Why?

Escherichia coli, Listeria monocytogenes, Salmonella enteritidis, Saccharomyces cerevisiae, Lactobacillus plantarum, Pseudomonas fluorescens, and Aspergillus flavus have all been shown to survive on plastic material meaning that if a supplier utilizes the standard GMA pallet commonly found in the grocery industry, these microbial bacteria or viruses survive and can flourish increasing the risk that they can be introduced to new food product placed on these recycled plastic  pallets.

Hosts of Contamination

With the recent outbreaks affecting romaine lettuce (from E. coli) and beef (from salmonella), attention is being drawn to other potential hosts for the transfer of the bacteria.  We know the common hosts: unsanitary conditions at a farm or packaging facility, food handlers failing to employ personal hygiene standards prior to working with food, food exposed to climate conditions that stimulate the bacteria development.  One potential host that has not been fully publicized is the packaging materials used to transport.   Unfortunately, it is the lack of enforcement in this area that puts the smokehouse industry at further risk.

Raw Material Transport

Many smokehouse operations purchase wood product for the smoke infusion from companies that supply the wood chip in paper bags that are then stacked on wooden or plastic GMA pallets.  Although some of these suppliers may be able to attest that the wood chips have been kiln dried or heat treated to a certain temperature, none confirm to a heat level that would kill all the bacteria previously listed.  Specifically, listeria, which requires a temperature of 74 °C/165.2 °F to be killed, is a key concern in smokehouse operations that include meat, poultry and fish products.

The risk is elevated by the potential for these bags to be penetrated by a stray nail from a wood pallet or sharp edge of a plastic pallet.  If the pallet contains the bacteria, it is a host that can transmit to anything it has contact with.

Decreasing Your Risk

In previous testing of wood pallets, one or more of salmonella, E. coli, and listeria were found to be present in as much as 6.8 million spores/gram which is classified as an extremely high count.  Given that domestically, there is no requirement for wood pallets to be heat treated for movement between states, the contamination can be passed to multiple locations with food when the pallet remains in the transportation system.

Although there have been efforts to change the transport of food by road and rail through the Food Safety Modernization Act (FSMA), to date nothing has been regulated on the packaging materials that the food is placed on.

One encouraging finding is that cardboard materials, if correctly stored, reduce the potential for cross-contamination of food due to a quicker viability loss by spoilage and pathogenic microorganisms compared to the plastic packaging.  For this reason, SmokinLicious® only packages our smokehouse wood chip products in cardboard packaging that is then placed on a pallet that has been heat treated to an internal core temperature of 75°C/167°F and holds this minimum temperature for 75 minutes.  We adhere to a higher heat treatment standard as the health and safety of everyone using our culinary products is of highest importance.  We believe that hardwood used for cooking should be regulated independently and adhere to stricter standards than those currently in place for the general wood industry.  Until that regulation is written and enforced, SmokinLicious® will self-regulate our product to this level.

At SmokinLicious®, we believe in Quality and Safety over profit!  Isn’t it time your smokehouse joins us and takes a proactive stand against microbial bacteria like listeria, salmonella, and E. coli and help in the fight to rid our foods of life-threatening bacteria.

What is your biggest concern in your smokehouse food operation?  Leave us a comment to share your views.  Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor.  That’s SmokinLicious®!

SmokinLicious products:

Wood Chunks- Double & Single Filet

More related reading on how Smokinlicious® reduces the risks of Microbial bacteria in our wood products

More related reading on smoking & Grilling tips and technique see our directory on previous blogs!

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

Additional reading:

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

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

IS WOOD-TAR CREOSOTE THE ‘MONSTER’ TO WOOD-FIRED COOKING

Dr. Smoke- we do our part thru heat treatment to reduce microbial bacteria risks!
Dr. Smoke- we do our part thru heat treatment to reduce microbial bacteria risks!

Our Fresh Herbs smoked and Iced ready to bring great flavors to our winter soups!

Our Fresh Herbs smoked and Iced ready to bring great flavors to our winter soups!

HERBS SMOKED AND ICED MAKE THE PERFECT WINTER FLAVOR CUBE

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#smokinlicious

Here’s the perfect way to keep great flavors on hand for when you need them.  I’m going to show you how to make smoked herb flavor cubes which consist of our previously smoked fresh herbs and, in my case, bone broth.  Whether you smoke all the components of these flavorful cubes or not is up to you.  I happen to like the combination of smoked bone broth and smoked herbs for some of my soups, sauces, and glazes.   These are the perfect little flavor gems for all your recipes and the prefrozen cubes make adding so simple.

Tools

#flavorcubes

Here is all you need to make these  flavorful cubes .  Silicone ice cube trays, your choice of herbs and spices, as well as broth or stock.  It will take about one quart of broth to make 40 flavor cubes.

To make portioning the cubes a snap, I use a measuring cup for the liquid.  As I previously smoked my herbs and placed them in spice jars, I can portion out the herbs directly from the jars. Today, I’m using smoked parsley and oregano dust for infused broth cubes.  These are two of my more popular blends for sauces, soups, and extra flavor to vegetables.  Be sure your broth or stock is well strained before adding to the cube trays.

Tasting Notes: Don’t forget about fruits as well.  These make perfect flavor cubes and can be cold smoked using a  handheld food smoker .    

1-2-3 And Done!

The best part of making flavor cubes is the freezer does most of the work.  I simply place previously  smoked  herbs of my choice into the bottom of the silicone tray compartments and pour in the broth.  I like to put my cube trays on mini sheet pans for easy placement and removal from the freezer.  Just be sure to label the trays so when you go to un-mold, everything will be easy to identify.  That’s it!  How easy is that??

Tasting Notes: You do not have to use silicone cube trays but I prefer these to metal or plastic.  I find they don’t taint the flavor of the cubes and they are extremely easy to release.

A New Umami

pouring bone broth into the trays

#smokedherbs

After adding smoked herbs to silicone ice trays and pouring in smoked bone broth, these flavor cubes just take hours of freezer time to set and then they are ready for use.  I like to un-mold mine and place in storage bags that allow me to reach in, grab what I need, and reseal the rest.  The depth of flavor these little cubes add to  soup  and sauces, whether for meats and poultry or vegetables, is fabulous.

Don’t forget to experiment with a variety of tastes and don’t feel you are restricted to just one herb or spice per cube.  Make flavor blends like Indian flavor cubes with curry, ginger, allspice, and cumin.  Or an Italian blend with oregano, basil, marjoram, thyme and rosemary. Or, combine fruit and spices for cocktail-like blends. There are no rules to the combinations you can use so find the flavors you love and flavor cube away!

SmokinLicious® products used in this blog:

Wood Chunks- Double & Single Filet

Wood Chips- Minuto & Piccolo

More Related reading

More of our blog writings other than -Herbs smoked and iced #flavorcubes . follow us weekly as we update our blogs

Related reading:

-SMOKED HERBS FLAVORS WITH SMOKED HERB DUST

-STOVE TOP SMOKED CHIVES

-SMOKED BONE BROTH FOR HEALTH & FLAVOR

 

 

Dr. Smoke don't waste the flavor of fresh herbs this winter. Herbs smoked and iced for winter use brings great flavors all winter long!

Dr. Smoke don’t waste the flavor of fresh herbs this winter. Herbs smoked and iced for winter use brings great flavors all winter long! #smokedherbs

Don't ruin your Smoking & Grilling Experience by making simple mistakes!

Don’t ruin your Smoking & Grilling Experience by making simple mistakes!

10 THINGS YOU DO THAT RUIN YOUR SMOKING & GRILLING EXPERIENCE

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#smokinlicious

We’ve all had those moments when the food comes off the smoker or  grill  and we wonder, What went wrong??

Sometimes the event is so bad you want to swear off  outdoor cooking  for good.  I’m here to ask you to step away from the ledge and think about whether you do any of the following things.  The more items on the list you engage in, the more likely you can benefit from my suggestions.

#1 Resting Meat

This tends to be the common practice for roasts and steaks/chops.  You’ve managed to get a nice crisp skin to the roast or steak and then you let it sit or rest, thinking it will make the outcome juicier.  You end up with a soft skin, a wet outside, and waxy fat.  These are meat cuts that don’t require resting.  In fact, they will rest enough on your dinner plate so they are best served hot of the grill or smoker, without a rest period.

#2 Using Too Much Wood

You know that charcoal and gas are the fuels used to reach and maintain temperature while you’re cooking, and that hardwood is what flavors your food.  You want to ensure there is adequate smoke flavor so you add 10 pieces of  wood chunks  to the hot coals when you start cooking.  Then after the first hour, you add another 6 pieces of wood.  STOP!  That is way too much and simply put, a waste of a tree. On average it takes just 6 ounces of wood to start flavoring meat.  My rule of thumb is to add 3-4 wood pieces for a full chimney of charcoal plus a couple of pounds of unlit.  Only when those pieces are fully combusted (black and ashy) do I add a couple more pieces.  Depending on what and how long I’m cooking, I may only use 6 pieces total.

#3 You Soaked Your Smoking/Grilling Wood

I know this is one of the biggest controversies out there when it comes to smoking with wood.  To soak or not.  I take the stand that you should never soak the wood as adding water will only fluctuate your cooking temperature and take more energy away from the fire to steam the water from the wood.  Remember, the wood cannot start to combust until the excess water has been vaporized.  Work with a wood that has at least 20% moisture for the best flavor.

#4 Room Temperature Meat

It is well documented that when you want to attract smoke vapor from burning wood, colder temperatures are like a magnet.  Don’t take the meat out of the refrigerator until right before you’re ready to place it on the grill.  In addition to attracting smoke vapor, colder temperature meats will warm up faster in your equipment than if you left them out on the kitchen counter.

#5 Searing to Lock in Juices

This is the one item even well-known restaurants can get wrong.  Searing meats before finish cooking does not lock in the juices.  What it does do is brown the outside of the meat and firm up the outer surface, giving a distinct pleasant flavor.  The meat fibers do not get sealed by this method or produce any additional juiciness to the meat.

#6 Marinating Overnight or Longer

As marinades tend to contain oil and meat is made up mostly of water, the two tend to compete against each other.  Here’s the thing with marinades.  Marinating for long periods of time do not allow the marinade to penetrate any deeper than if you marinate for just one hour.  In fact, you have an increased risk of breaking down the meat fibers too far with a marinade, producing a soggy outer layer.  Stick to short marinade times and understand most of that flavor will penetrate only to the outside layer.

#7 Don’t Trim the Fat Cap

Just like meat being made up of mostly water, fat is made up of oil.  Again, water and oil don’t mix.  Leaving a fat cap on meat only allows it to melt and drip into the equipment you’re using.  This can produce some additional flavors to the meat but allow too many drippings into the fire area, and you’ll cause flare ups that will deposit soot onto your meat.  Don’t forget, most of us have a habit of trimming fat off meat before we consume it.

#8 It’s Done When There’s No Pink Meat

I’m not sure how many ways I can say this so I’ll be blunt.  YOU NEED AN EASY READ DIGITAL THERMOMETER WHEN YOU COOK!!  That is the only way to know when various meats and poultry are fully cooked.  Follow safe temperature guidelines and don’t go by the color of the meat.  Remember, bone marrow reveals itself differently in animal proteins which causes variation in pink, red and even purple coloring near bone.

#9 Steak Should Always Have Grill Marks

Grill marks are not the mark of a great  steak !  A uniform brown coloring on the meat’s surface is what your goal should be.  That means a deep sear was achieved and great flavor is hidden underneath.  The only way to achieve that is to learn how to direct cook the steak with a higher cooking temperature and frequent turning.  This allows for maximum radiant heat and even coloring and cooking.

#10 You Use Something Other Than Water in the Water Pan

There are all kinds of justifications for why liquids like beer, juice, wine, etc. should be used in a water pan while cooking.  It produces better flavor, it penetrates deeper, it produces more moisture.  Let me be clear.   It’s called a water pan for a reason.   It is designed to hold water and hot water at that.  By starting with hot water, you allow the energy of the fire to go directly to cooking the meat not heating up the water.  Water evaporates which produces a moisture rich environment keeping meats from drying out.  Other liquids will not evaporate and could even burn in the pan due to sugar alcohol levels.

Even if you’ve checked off a lot of these items as practices your guilty of engaging in, it’s easy to turn around your outdoor grilling and smoking skills.  In the end, it will be safer for your guests, better for your meat investments, and an overall more pleasurable experience doing the cooking.

Do you have a bad habit you turned around when you grill and smoke?  Leave us a comment to let us know.  We welcome all types of questions and encourage you to follow and subscribe to our social channels so you don’t miss anything.  We look forward to providing you with tips, techniques, recipes, and the science for all things wood-fired cooked.

SmokinLicious® products used in this blog:

Wood Chunks-  Double & Single Filet

 

 

 

 

More Related reading

More related reading on smoking & Grilling tips and technique see our directory on previous blogs!

 

Additional reading:

-WHY IS MY BARBECUE MEAT DRY??

-WHY WON’T MY WOOD CHIPS SMOKE??

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-HOW MUCH WOOD TO ADD WHEN SMOKING

 

Dr. Smoke bringing you Smoking & Grilling tips, tricks and technique to make you the "King of the neighborhood Q"

Dr. Smoke bringing you Smoking & Grilling tips, tricks and technique to make you the “King of the neighborhood Q”

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

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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.

Barrel Smoker Logs-image of SmokinLicious® full cut log

The following equipment/models would be suitable for the SmokinLicious® Barrel Smoker Log/ Full Cut Log:

Aztec model: Commercial Grills

 

 

 

Image of our quarter cut log¼ Cut Wood Logs

The following equipment/models would be suitable for the SmokinLicious® ¼ Cut Wood Log:

Aztec model: Home Grill

Engelbrecht Grills & Cookers: all models

Kalamazoo models: Outdoor Gourmet, K75OHS Hybrid Fire Grill

M Grills model: B2, M16, A10

Pitts & Spitts models: Traditional Charcoal Grill, Adjustable Charcoal Grill

image of the SmokinLicious® Block!Unfileted Wood Blocks

The following equipment/models would be suitable for the SmokinLicious® Unfileted Wood Block:

Pitmaker model: BBQ Grills 48

Pitts & Spitts models: Traditional Charcoal Grill, Adjustable Charcoal Grill

PK Grill & Smoker

SmokinLicious® Single Filet wood chunkSingle Filet Wood Chunks

The following equipment/models would be suitable for the SmokinLicious® Single Filet Wood Chunks:

American Muscle Grill

Dyna-Glo models:

Grillworks 36

JedaJeda Charcoal Grill BBQ

Kalamazoo Charcoal Smoker Cabinet

Pitmaker models: Tailgater, BBQ Grills 30

West of Memphis Ironman 3

SmokinLicious® Double Filet Wood ChunkDouble Filet Wood Chunks

The following equipment/models would be suitable for the SmokinLicious® Double Filet Wood Chunk:

Alfresco Grills: Models with Solid Fuel Insert

Arteflame

Aussie models: Walk-A-Bout Portable Charcoal Grill, Americana Sizzler Charcoal Grill, Americana Traveler Portable Grill

Camp Chef model: Wood Fire Cook Wagon

Char-Broil Models: Kettleman Tru-Infrared Charcoal Grill, Kamander Charcoal Grills, CB940X Charcoal Grill, American Gourmet Charcoal Grills, Charcoal Grill 580 & 780, Charcoal Barrel Grill, CB500X Portable Charcoal Grill, American Gourmet® Portable Charcoal Grill, Deluxe Gas & Charcoal Combo Grill

Char-Griller Grills & Smokers models: Super Pro™ 2121 Charcoal Grill, Deluxe Griller™ 2828 Charcoal Grill, Traditional Charcoal Grill, Outlaw™  2137 Charcoal Grill, Pro Deluxe™ 2727 Charcoal Grill, Wrangler™ 2123, Wrangler™ 2823, 14822 Premium Red & Black Kettle, Legacy Charcoal Grill, Grand Champ™ 8100 Charcoal Grill, Patio Pro® 1616 Charcoal Grill, Patio Pro® 1515 Charcoal Grill, Duel Function™ 5030 2-Burner Gas & Charcoal Grill, Duo™ 550 Gas & Charcoal Grill, Dual Function™ 5072 Gas & Charcoal Grill, Double Play™ 5650 Gas & Charcoal Grill

Cobb all models

Dancook 1900 Charcoal Grill

Texas Pit Crafters models: BBQ King BI, PM 200/200S BI, PM 500/500S BI

Tremor Breeze Smoker

SmokinLicious® Grande Sapore® wood chipsGrande Sapore® Wood Chips

The following equipment/models would be suitable for the SmokinLicious® Grande Sapore® Wood Chips:

Aussie models: Walk-A-Bout Portable Charcoal Grill, Americana Sizzler Charcoal Grill, Americana Traveler Portable Grill

Camp Chef models: Wood Fire Cook Wagon

Char-Broil: CB500X Portable Charcoal Grill, Portable Charcoal Grill, Portable Kettle Charcoal Grill, American Gourmet® Portable Charcoal Grill

Cobb all models

SmokinLicious® Minuto® wood chips Minuto® Wood Chips

The following equipment/models would be suitable for the SmokinLicious® Minuto® Wood Chips:

Earth Oven

Eco-Que: Portable Grills

Fire Magic Charcoal BBQ Smoker on Stand

Orion Cooker

 SmokinLicious® Piccolo® wood chipsPiccolo® Wood Chips

The following equipment/models would be suitable for the SmokinLicious® Piccolo® Wood Chip:

Orion Cooker

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!

SmokinLicious® products in this blog:

Smoker Logs

Wood Blocks

Wood Chunks- Double & Single Filet

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

More Related reading on Charcoal-Wood Burning Grills and other equipment!

More Related reading on Charcoal-Wood Burning Grills and other equipment!

Related reading:

-“MATCH YOUR COOKER” – SMOKERS LIST-OUR WOOD MASTERS GUIDE

-“MATCH YOUR COOKER” – CERAMIC AND KAMADO GRILL: THE WOOD MASTER’S GUIDE

-WOOD BURNING PIZZA OVENS: THE WOOD MASTER’S GUIDE

 

 

Dr. Smoke You have to use Smokinlicious custom products in your Charcoal-Wood Burning Grills!

Dr. Smoke You have to use Smokinlicious custom products in your Charcoal-Wood Burning Grills!

Our preparation of smoked herbs, from picking, smoking and grinding to make smoked herb dust. Adding great flavor to dishes.

Our preparation of smoked herbs, from picking, smoking and grinding to make smoked herb dust. Adding great flavor to dishes.

SMOKED HERBS FLAVORS WITH SMOKED HERB DUST

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Don’t make the mistake of thinking fresh herbs are to be used in dishes as, well, fresh only.  Although you may have dried your fresh herb harvest before, we are bringing another alternative to you.

We hot smoke the fresh herbs on the grill then turn them into a dust for use in all types of dishes.  The smoking process will bring a depth of flavor that you’ve likely never experienced before.  Go to the herb garden and pick your favorite varieties and let’s get making smoked herb dust!

 Smoke Vapor Infusion

Fresh herbs on the grill using a grilling cage

One thing about this smoked herb technique is you can do the smoke infusion by a variety of equipment methods.

For those with a gas grill, add wood chunks either directly to the heat shields on one side of the grill or add wood chunks to a metal smoker box that can be placed on the heat shields or the grill grate.  For charcoal grill owners, light your charcoal and allow to reduce to hot coals only.  Add a piece or two of hardwood chunks or a handful of hardwood chips to the hot coals.  If possible, push the hot coals to one side of the grill.  For both grill types, you want to use a two-zone cooking method so the herbs don’t catch fire.

For those that don’t own grilling equipment or who simply don’t want to bother lighting up the grill, you can use a handheld food smoker.  Simply place micro wood chips in the bowl of the unit, place the herbs in a storage bag with the tubing of the smoker unit, cinch the end of the bag around the tubing, and light the chips.  I like to leave the smoke in the bag for maximum smoke vapor infusion.

I used both my gas grill and charcoal grill for the smoke process by placing my herbs in a vegetable basket and grilling with the herbs on the unlit side of the grill.    Within the first 5 minutes, you’ll see how the herbs lose moisture and begin the drying stage.

Tasting Notes: I find the handheld food smoker will produce the boldest smoke flavor to the herbs.  The intensity of flavor rated from lightest to boldest based on equipment would be a gas grill, electric smoker, pellet smoker, charcoal grill, handheld food smoker. 

Grinding Process

smoked herbs in the food processor for reduction into smoked herbs dust

Once the herbs have charred and dried, it’s time to remove them from the grill and bring them to the food processor.  I have a mini processor that only has two settings: chop and grind.  I prefer to use this appliance to bring the smoked herbs to dust level but a spice grinder works just as well.

First, remove all the herb leaves from the stems and place a small quantity in the food processor bowl. You can remove the leaves by placing the entire herb sprig in a colander and pressing the leaves through to parchment paper.  Secure the lid and grind until you get as fine a dust as the appliance will allow.  Both the appliance and the herb will determine how fine the herb dust will get.  As you will see, basil dust becomes finer than oregano.  This technique will work for just about any herb you can grow or locate at the market.  Store the herb dust in glass or metal jars for up to a year.

Tasting Notes: Smoked herbs are much stronger in flavor than the standard dried herb.  Adjust the amount used in recipes as needed.  It is often best to start with less, taste, and then add more as needed.

So Many Uses

finished herb bottles of smoked Basil and Smoked oregano

Experimentation is key when it comes to #herbdust.  Most often, herbs will be applied to meats and poultry, perhaps rice and pasta dishes, but there are so many more foods that are good pairings for herb dust.  Let’s take parsley as an example.  Commonly used with fish and beef, parsley is a great pairing for sweet items as well.  This includes banana and cream.  It’s important that you look beyond the traditional side dishes and entrees and explore the sweet side of what herbs can offer.  By doing so, you’re sure to find endless combinations that will tickle your palate and give you more pleasing menu experiences.

SmokinLicious® products used in this blog:

Wood Chunks- Double & Single Filet

Wood Chips- Minuto & Piccolo

 

More Related reading on smoked herbs and other great grillable flavoring ideas

More Related reading on smoked #herbs and other great grillable flavoring idea

 

Additional reading:

-WHY TWO-ZONE COOKING METHOD LET’S YOU WALK AWAY FROM THE GRILL

-STOVE TOP SMOKED CHIVES

-PAN COOK ZUCCHINI ON THE GRILL WITH WOOD FLAVOR

Dr. Smoke- Our process to prepare the smoked herbs is easily done on our gas grill with our double or single filet wood chunks!

Dr. Smoke- Our process to prepare the smoked herbs is easily done on our gas grill with our double or single filet wood chunks!

The SmokinLicious® culinary crew's two-zone cooking method set up to smoke Fava Beans on the Gas grill with Wood chunks!

The SmokinLicious® culinary crew’s two-zone cooking method set up to smoke Fava Beans on the Gas grill with Wood chunks!

WHY TWO-ZONE COOKING METHOD LET’S YOU WALK AWAY FROM THE GRILL

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We all know that the key to easy and successful outdoor cooking is to control the temperature.  I also believe that outdoor cooking should not hold you hostage at the grill.  That’s why everyone should learn the two-zone cooking method for grilling.

Let’s cover what type of cooking you can do by this method, why it’s so successful, and how to set up the zones.

Why Two-Zone is Best

 smoker box and single filet wood chunks

 

Two-zone cooking can be done on any type of grill no matter the fuel source.  What is two-zone cooking?  Using the fuel source on only half the grill while the other half holds the food.  Although you may use the unlit side of the grill for most of the cooking, you have the benefit of finishing crispy skins of items or quick cooking thinner cuts of meats on the direct heat side.

Two-zone cooking is also called direct and indirect cooking.  The indirect side uses indirect convection heat to cook the food which means the heat generated by the lit side radiates into the material of the equipment and produces heat (convection heat) on the unlit side.  The direct side produces the heat within the unit and can be used when quick cooking is needed or when a food that has been cooked on the indirect side needs crisping, additional coloring, or some char.

Set Up a Two-Zone

setting up the smoker box on the grill

The primary reason you want to set up two-zone cooking is most of the grill cooking does not require direct heat.  When you consistently cook foods, especially meats, over direct heat, you easily can have dried, stiff, flavorless results.  This is due to the components of meat reacting at different temperatures that with direct cooking occur too fast to react.

I will tell you that you need a grilling area that is large enough to establish two zones.  I judge the space needed with a rectangular, disposable foil pan.  If the pan can fit on half the grill area without issue, then you have plenty of room for a two-zone setup.   When using a gas grill, this means lighting the burners on one half of the grill.  If you don’t have an even number of burners, then decide how many are to be turned on and how many left off.   With a charcoal grill, placing the hot coals on only half the charcoal area.  On an electric unit, if you can manipulate the heating element, isolate the element to one side of the unit.  The temperature that works ideally for two-zone cooking is 225°F.  Of course, I always add wood chunks to give a smoky flavor to the foods.  Remember, the hardwood goes on the direct side of the grill or lit burner or hot coals.

Note that you can also use a water pan using two zones.  This can be placed on either side of the grill depending on when you need the direct heat side.  Keep in mind, when doing meats, it’s great to place a pan under the meat with vegetables (onions, potatoes, celery, peppers, etc.) and a small amount of liquid that can collect the meat renderings.  You can also place pans of beans to catch those drippings.  Anything is fair game.

For those times when you don’t want to add any additional foods, you can simply lay a thin foil pan under the grill grate of the indirect side or a sheet of foil.  That will collect any fat drippings.

Cook Anything!

Smoking Tomatoes on the gas grill with the two-zone cooking method

 

Since radiant heat is what you are cooking with when foods are placed on the indirect side, you can cook anything.  I love doing tarts and cakes via this method, especially during the hot months when you don’t want to lite your indoor oven.  In fact, those are the times that I cook an entire meal using a two-zone setup.

You can also cook multiple items using both direct and indirect heat.  A long cooking meat goes on the indirect side, is cooked to temperature and held there, while a side dish is cooked on direct heat.  Don’t forget, if the cookware you use is high heat tolerant, you can use cookware as well.  This is how I can make cakes, tarts, and bread on the grill.  You need to view this equipment like an oven as that is essentially what it is!

Use Like an Oven & Walk Away

 I’m going, to be honest.  Although it’s true that you can produce more moist foods using a two-zone method the real reason I love this method of cooking is I can walk away from the grill.  This is particularly true when using a gas grill which holds the temperature steady, which for me, is 250°F for long cook meats and regular baking temperatures for all my cookies, cakes, tarts, bread.  Remember, charcoal grills will still require you to refuel so the temperature can fluctuate more if you’re not careful.  Keeping an extra chimney starter of charcoal going will solve that issue.

As a final note, even though two-zone cooking allows you more time away from the grill, you still need a good digital thermometer to monitor the temperature of the food.  Invest in an easy read one and you’ll really enjoy this new way of grilling and smoking.

SmokinLicious products used in this blog:

Wood Chunks- Double & Single Filet

More Related reading on this subject

More Related reading on #twozonecooking method and other food items to prepare

Additional reading:

-EASY GRILL ROASTED TOMATOES

-ODE TO THE GRILLED FAVA BEAN

-WOOD ROASTED ONIONS TO DIE FOR!

 

 

Dr. Smoke- The two-zone cooking method on the gas grill is a great time saver for the busy Chef trying to prepare other parts of the meal menu!

Dr. Smoke- The two-zone cooking method on the gas grill is a great time saver for the busy Chef trying to prepare other parts of the meal menu!

Caution- When selecting wood chips for smoking know the wood source!

Caution- When selecting wood chips for smoking know the wood source!

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

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listen to our blog regarding wood chips for smoking

 

 

If you’ve ever looked at the wood chips for smoking products available at most discount retail stores, you’ll notice that they seem to have consistent pricing in the $3.99 or less bracket.  Yet, you look at the SmokinLicious® brand and come up with a price that’s close to twice the cost.  What’s the deal with the price difference?

There are many factors involved in determining the retail price of wood chips many of which I’m sure the average consumer hasn’t considered.  What exactly are you paying for when you select a specific wood chip brand?

Let me give you some insight.

Let’s Start with the Raw Material

The raw material is by far the largest cost factor with selling wood chips for grilling, smoking, and cooking in general.  I’ll make the comparison to cotton purchased by a t-shirt manufacturer.  There are grades of cotton.  Higher grades of cotton go into more expensive cotton clothing.  Purchase a $5 t-shirt and you’re guaranteed a lower grade cotton was used. This means you likely won’t get more than a year of consistent wearing and washing out of that $5 t-shirt!

The same is true for wood chips.  There are 8 different grades of wood or lumber for purposes such as cabinet making, flooring, construction, and pallets.    Only one culinary wood company specifically purchases raw lumber material for cooking wood manufacture only.  That would be SmokinLicious®.

Other companies will do one of three things; have a primary business in one of the areas listed above and use the waste product for producing the wood chips, or, purchase another company’s waste product to market as a wood chip grilling and smoking wood, or, have the company with waste product package a private label brand of grilling and smoking chips and deliver to a centralized distribution warehouse for the brand, something commonly done by equipment manufacturers who feel a need to offer a wood chip to go with the equipment.

Cleanliness of the Manufacturing Process

Another key factor in cost is the handling of the material during the manufacturing process.  Now I understand that we are talking about wood and not a food item.  However, if you are using a wood to add flavoring to food through smoke vapor from burning wood, then I see the wood as an ingredient.  As with any ingredient, I would prefer to use something that is clean and pure since I will be eating this.

Since I’ve already pointed out that many companies use materials that are labeled as waste wood, you have no idea how the waste material was collected, stored, moved, and processed.  You also don’t know what’s in that waste wood (treated lumber pieces, a mix of woods, some softwoods) or how old that material is which directly affects the moisture level.  Remember, moisture is needed to smolder the wood and produce smoke vapor.

SmokinLicious® is the only culinary wood manufacturer that is Kosher certified, attesting to the steps taken to ensure the culinary products are clean, clean stored, and preserved.

Varieties and Availability

One means of keeping cost down is to offer chips that have not been debarked, have not had any mold spores removed, or for that matter dirt and debris.  The entire log piece may be placed in a grinding unit which will generate an assortment of chip sizes as well as the dust that comes with this single equipment use.  Honestly, you can’t be sure you are getting 100% of the wood listed on the package when these locations are generating extreme volumes of rough grind chip product.  The company may simply call it a hardwood chip and not state what hardwood is in the mix.  Remember, only specific hardwoods should be used in grilling and smoking.

Of course, the variety of wood also can increase the cost.  Remember, there are many uses for a wood including the export demand to other countries outside of North America.  As with any commodity, higher demands translate to higher cost.  Hickory is one of those hardwoods that has become very expensive in the market as the wood is used for railroad ties, utility company pavers to get into mountain ranges, and heavily purchased by the Asian market for a purpose that is not clear.

Cost of Manufacturing

Both the labor involved making the chip product and the location that the chips are manufactured in play a role in determining the cost of the final product.  Again, if the chip product is the result of another manufacturing level of the wood like making cabinets, then by using the scrap wood for the “chip” product, the overall cost of the chip product will be lower as labor and manufacturing costs can be covered by the initial cabinet making.

If, however, there is no other manufacturing purpose for the wood other than a wood chip production, all manufacturing costs are directed to that chip product.  Then there is the question of where the chips are manufactured.  Here are some minimum wage costs by the state that will certainly play a role in the final product cost: New York State $10.40, New Jersey $8.60, Texas $7.25, Florida $8.25, Wisconsin $7.25, Michigan $9.25.

Other costs that factor in include: how the chips are packaged, the moisture level of the product which directly determines the weight, how the wood is treated for both drying and for pest control, and if there is a screening of the chips to remove wood dust and make the chips more uniform.

SmokinLicious® developed over a 3-year period a specialized screen process which allows us to offer 7 different grind levels of wood chips, all bark-free, all from the heartwood of the hardwood only, and all dust free.

Perhaps it’s time you take a closer look at that package of $3.99 wood chips and see where it is manufactured, who manufactures it, what the contents of the bag include, and what weight there is to the product.  Now that you’re educated on how to assess the value of your next wood chip purchase, the choice will be up to you.

SmokinLicious® products used in this blog:

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

More Related reading wood chips for smoking

More Related reading wood chips for smoking

Additional reading:

-SMOKING-GRILLING WOOD SELLING TERMS -DEMYSTIFIED

-WHY WON’T MY WOOD CHIPS SMOKE??

-Is It Fresh? Here’s Why You Need to Know

-ELECTRIC SMOKERS: WHEN IS A WOOD CHIP DEAD?

Dr. Smoke- Only buy your wood chips for smoking from a reputable sourcing company!

Dr. Smoke- Only buy your wood chips for smoking from a reputable sourcing company!

Our finished wood roasted onions!

Our finished wood roasted onions!

WOOD ROASTED ONIONS TO DIE FOR!

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One vegetable that is available throughout the year is the onion.  Although you’re likely accustomed to using this in recipes as an added natural flavor when you wood-fire the onion, something magical happens to its cell structure that turns these into the buttery, melt-in-your-mouth gems that you’ll want to use in even more recipes.

Onions are high in vitamin C, can aid in weight loss, and have reduced certain cancer risks, especially those associated with the digestive tract.

Our onion assortment, White, Sweet and Shallots

 

 

 

 

Whether you elect to do the standard yellow onion, the sweet red onion, or shallots, you will love how smoke vapor works to bring out the best in any variety.

Preparing for the Grill

Before preparing the onions for the grill, let’s get the grill started by lighting the burners on only half the grill.  This is referred to as two zone cooking.  On the lit burner side, I place 2 wood chunks – I’m using the Single Filet size from SmokinLicious® – directly on the heat shields of my hot burners.  This will provide the wood flavoring to the onions.  My burners are set to medium-low which usually produces a cooking temperature of about 300°F.  Simply adjust your burner setting to reach this temperature.

For the onions, I simply cut the tops of, slice in half and remove the skins.  I place the halves cut side down in a roasting pan and add about ¼ cup of oil to the pan.   With my pan ready, I place it on the unlit side of the grill and close the lid.  In about 75 minutes, these will slightly charred, tender, and juicy.

Tasting Notes:  Although I used avocado oil since you are not grilling over direct heat, you can use other oils such as olive, almond, walnut, grapeseed, coconut, sesame, canola, etc.  Remember, some varieties of onion are considered herbs so doing an assortment of types will give you an abundance of flavors.

The Longer the Wood Roast the More Flavor

Onions on the grill with wood chunk over the flavor bar

You’ll find as these onions cook and absorb both the smoke vapor and oil, the scales of the onions will separate and caramelize.  The results are tender, juicy and flavorful with a hint of woodsy from the charred edges.

I decided to make a simple sauce of butter, cheese, parsley, and pepper for my onion mix and served these alongside a pork steak, also cooked on the grill with a two-zone method.

The best part is onions are available year-round so I can do this method even in the dead of winter, as remember, the gas grill still functions even in the cold!  For those who like to freeze produce, this freezes very well so grill a lot keep them so they’re ready for the winter days you don’t feel like lighting the grill.   Just think what an onion soup will taste like when you wood-fire the onions first!

Finished wood roasted onions ready for serving

Tasting Notes:  If using a charcoal grill, still use a two-zone cooking set up meaning charcoal on only one side of the grill.  Be sure you only cook with hot coals, no flames.  This type of grilling can have more challenges to steady temperature so make sure you check the onion pan more frequently.

 

 

 

Smokinlicious® products used in this blog:

Wood Chunks- Single Filet

 

 

More Related reading on this subject

More Related reading on wood smoking, grilling or ember cooking!

 

Additional reading:

-EASY GRILL ROASTED TOMATOES

-Roasted/Toasted Onions over Embers

-GRILLED PEACHES FOR THE PERFECT SALAD

 

Dr. Smoke- Wood roasted onions will add a superb flavor to these vegatebles

Dr. Smoke- Wood roasted onions will add a superb flavor to these vegetables

Our Roasted Tomatoes on the gas grill with smoker box containing two Double Filet wood chunks!

Our Roasted Tomatoes on the gas grill with smoker box containing two Double Filet wood chunks!

Listen to the audio of this blog

Listen to Easy Grill Roasted Tomatoes Blog

Many of us love to grow vegetable gardens but soon find we have an overabundance of certain items like tomatoes (though these are technically a fruit).  I’m here to give you a super easy method of bringing tenderness, juiciness, and great wood flavor to this summer favorite.

Collect your favorite tomato varieties from the garden and meet me at the grill for this great, easy technique.

Preparing for the Grill

setting up the smoker box on the grill

With a water content of about 95% and very low caloric value, tomatoes are rich in lycopene and antioxidant linked to heart health and cancer risk reduction.  With lots of colors and sizes to choose from, there’s a variety for everyone.

After picking my ripe cherry and grape tomatoes from the vines, I give them a thorough wash and allow to air dry.  Since I’m only using small sized tomatoes, I only need to slice the grape ones in half while the cherry size is a perfect fit to just grill-roasting whole.  In the meantime, start the grill by lighting the burners on only half the grill.  On that side, I place a smoker box that contains 3 small hardwood chunks.  This will provide the wood flavoring to the tomatoes.  I add about ¼ cup of oil to the tomatoes and mix to coat.  With my pan ready, I place it on the unlit side of the grill and close the lid.  My lit burners are set to medium-low heat which will maintain a cooking temperature of about 300-325°F.

Tasting Notes:  Although I used avocado oil since you are not grilling over direct heat, you can use other oils such as olive, almond, walnut, grapeseed, coconut, sesame, canola, etc.

Nutritional Boost from Cooking

Our deliciously finished roasted tomatoes

As this is a grill-roasting technique that doesn’t use direct heat but rather the radiant heat built up in the grill, there is no need to do anything during the actual cooking.  You’ll know when these tomatoes are ready by the amount of juice that is produced and the wrinkled skin that develops.   They will be super tender yet still hold their shape.  In fact, research has shown that cooking tomatoes raise the level of beneficial compounds called phytochemicals, making the tomato healthier when cooked.

Now you have an opportunity to do so many things with these super flavorful, healthy, and tender tomatoes.

Tasting Notes:  If using a charcoal grill, still use a two-zone cooking set up meaning charcoal on only one side of the grill.  Be sure you only cook with hot coals, no flames.  This type of grilling can have more challenges to steady temperature so make sure you check the tomato pan more frequently.

What to Make with These Roasted Tomatoes?

This finished sandwich with roasted tomatoes!

Here’s one use for your great wood roasted tomatoes.  I take a great baguette and added some wood smoked beef shank.  Next, I top the meat with a crunchy salad mix with a bit of siracha dressing, then add a generous helping of our wood roasted tomatoes.  Yum!

Don’t forget, these tomatoes freeze well so bundle some up in a freezer safe storage container and you’ll be ready for pop-in guests.  They can easily be defrosted in the microwave and reheated on low on the stovetop.  Serve with bread or on their own as part of charcuterie board and you will have a hit.

 

 

SmokinLicious prroducts used in this blog:

Wood Chunks- Double Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-GIVING AN EDGE TO SMOKY COCKTAIL SAUCE

-ODE TO THE GRILLED FAVA BEAN

-MUSHROOM TAPENADE ON THE WOOD GRILL

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

 

Dr. Smoke add special taste by our Roasted Tomatoes technique!

Dr. Smoke add special taste infusion with this Roasted Tomatoes technique!

GRILLED PEACHES

Our Grilled Peaches for the perfect salad addition with sweet onion, Tomatoes, and fresh herbs!

Our Grilled Peaches for the perfect salad addition with sweet onion, Tomatoes, and fresh herbs!

 FOR THE PERFECT SALAD ADDITION

Listen to the audio of this blog

If you’ve been a follower of our recipes and techniques for a while, then you’re aware of our preference to grill, smoke, coal cook, and ember fire in-season produce.  Peaches are no exception!

I’ve got my two quarts of fresh peaches and a plan to grill these on the charcoal grill using charwood coals.  Then I’ll use my luscious smoked peaches in a salad that features two additional seasonal ingredients – tomato and shallots.

Get your chimney starter of charwood or charcoal and meet me at the grill for this quick technique and recipe featuring peaches.

Fire Up the Grill!

Fire up the charwood with a good quality chimney starter!

Firing up the STOK kettle grill!

Whenever you use the charcoal grill, it’s always best to get it lit about 30 minutes ahead of cooking.  I’m using a kettle-style grill made by Stôk that has a removable center grate for an assortment of inserts.  I won’t be using any inserts for this cook as my peaches will stay in a disposable foil pan for easy cooking and removal.

Start by placing charcoal or charwood in a chimney starter.  Place a Firestarter in the charcoal area of the grill and place the filled chimney starter over the starter.  Lite the Firestarter and allow to remain in place until all the charwood has ignited and started to reduce to hot coals.  While that’s burning, let’s prepare the peaches.  Be sure you have a couple of wood chunks available to add to the coals when we are ready to grill.  I like to use the single filet wood chunk size from SmokinLicious®.

Tasting Notes: there are differences in charcoal so be sure to use a natural charcoal or charwood product rather than briquets as briquets will produce more heat than you need.

Perfect Peach Bites

With our charcoal grill going, it’s time to start on the peaches.  There are a few ways to remove the skin from peaches including placing them in hot water for a few minutes then removing and placing in a bowl of ice water.  The skins will just peel off.  I’m an old school so I use a sharp paring knife and just remove the skin.

Once the skin is removed, it’s time to cut the peach into bite-size pieces.  You can easily cut around the pit and cut those slices into pieces.  Place all the pieces in a foil pan in an even layer.

Tasting Notes: Try to purchase peaches that have some firmness to them if you don’t plan to grill them right away.  The peaches should have no bruising and have a slight give when touched.  Too soft and those peaches won’t hold their shape when exposed to the grill’s heat.

 

Single Filet wood chunks under the grilling grate

Smoking Process

With the peaches prepared, time to take them to the grill.  Pour the chimney of hot coals into the grill’s charcoal area and add the wood chunks.  Add the pan of prepared peaches and placed the lid on the grill.  Be sure the outtake vent on the lid is ½ way open.  The intake vent at the charcoal area should be ¼ way open.  Now allow smoking for 15 minutes prior to checking.  Remember, we want to add smoke without reducing the peaches to a puree.

Tasting Notes:  Since peaches contain 89% water, they take in the smoke vapor extremely well.  Keep that in mind when you select both the charcoal and wood.  Remember, oak based charcoal tends to burn hot and has a stronger undertone to fruit.

Final Salad Prep- Grilled Peaches for the perfect salad addition!

While the peaches are absorbing all that great smoke flavor, return to the kitchen and prepare the remaining ingredients for our salad.  You’ll need:

  • 1 lb. tomatoes cut into 1/2’” pieces; or if using cherry or grape tomato, halved
  • 3 tablespoons extra virgin olive oil, plus additional for final drizzle
  • 2 tablespoons rice vinegar
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 shallot, sliced thin
  • fresh mint leaves torn
  • salt and pepper

the ingredients in the serving bowl and ready to add the dressing

I start by slicing my tomatoes in half, then add a teaspoon of salt to them while sitting in a colander so I can render some of the water.  While the tomatoes sit, I start slicing the shallot into thin strips.   At this point, you’ll want to check the peaches.  They should be close to or ready to remove from the grill.  I like to place them in the refrigerator for about 10 minutes to cool them down for the salad.  While that’s happening, let’s prepare the vinaigrette.

I prefer to mix all the vinaigrette ingredients in a measuring cup so I can easily pour it to the salad right before serving, to keep the tomato and peach from getting too soggy.  Start with the extra virgin olive oil and add the rice vinegar.   Next, the lemon zest, lemon juice, salt, and fresh pepper.  Whisk it all together and set aside while you combine the salad ingredients.

Tasting Notes: you can substitute cider vinegar for the rice vinegar and any color of tomato will do though I lean toward the reds and purples to give a color contrast from the orange peach.

Smoked peaches go into the serving bowl first, following by the tomatoes, and shallots.  Pour the vinaigrette over the salad within an hour of serving and top with the torn mint leaves.  A perfect balance of sweet, tart, smoky, and refreshing.  An easy method and recipe you can have in 60 minutes.  I love peaches so try our grilled peaches for the perfect salad addition for your next dish to pass!  You will tantalize the guest taste buds!

SmokinLicious® products used in this blog:

Wood Chunks- Single Filet

Charwood

More Related reading on this subject

More Related reading on this subject

Additional reading:

-PEACHES WOOD FIRED FOR A SMOKY FLAVORFUL GAZPACHO

-WOOD FIRED GRILLED WATERMELON BECOMES A STAR

-WOOD-FIRED APPLES MAKE THE BEST CAKE

Dr. Smoke add some mint, onions and tomatoes to Grilled Peaches for a perfect salad addition!

Dr. Smoke add some mint, onions, and tomatoes to Grilled Peaches for the perfect salad addition!

Fresh Fava Beans with Butter ready to become Grilled Fava Bean with a smoky flare!

Fresh Fava Beans with Butter ready to become Grilled Fava Bean with a smoky flare!

ODE TO THE GRILLED FAVA BEAN

Listen to the audio of this blog

I love when the ideal weather comes around when at the same time there are so many options for fresh produce either at the Farmer’s Market or local grocery store.  I tend to lean toward my grill and smoker for most of my cooking when the weather turns hot and steamy.

Beans are one of those vegetables that are spectacular on the grill but they get even better when you add a few wood chunks.  I’ll show you how to prepare Fava Beans for the grill and give you my easy, fool-proof technique for incorporating wood chunks for flavor.

Grill Set Up

Before preparing the Fava beans, get the gas grill heated by turning on only half the grills’ burners which will be the side that radiates out the heat and holds the smoker box.  For the smoker box, I’m using a stainless-steel model that has a hinged lid.  I place 3 double filet wood chunks from SmokinLicious® in the box in a combination of woods.   I’m using hickory, white oak and sugar maple to give me a great smoke balance to the beans.  This will ensure I don’t overpower with the smoke vapor.  By placing the smoker box with chunks on the grill grate as it preheats, it will be smoking by the time you have the beans ready.

 Simple Bean Prep

There is little to do with the Fava beans before they go on the grill.  Wash them to start to make sure all the dirt and debris is removed.  Pat dry with a paper towel and then move them to the cutting board.  Remove any leaves and cut just the stem end to remove the stem.  Place in a disposable foil pan, spread out evenly, and add roughly 6 tablespoons of butter to the beans, as well as salt and fresh ground pepper.  That’s it.  Leave the bean pods intact as they are going to act like a miniature steamer to cook the beans and ensure they don’t become over smoked.

The Grill Act

With the grill heated and the wood chunks smoking in the smoker box, place the pan of beans on the unlit side of the grill and close the cover.  Check that your grill temperature steadies out at about 375°F.  If lower, simply increase the heat setting on the active burners.  Too high, decrease the heat setting.  Leave the beans untouched for about 30 minutes.  Return to the grill, stir the beans and check the wood chunks.  If the chunks are still emitting smoke, close the grill lid and leave for an additional 10 minutes or so, or until fork tender.  Remove the pan from the grill and allow to cool for about 10 minutes.

Buttery, Smoky Finish

finished Fava beans with the smoky appearance to the outside podsAfter the beans have cooled enough to be handled, take each pod and push the beans out one end into a bowl.  You may keep the empty pods to use for making broth or for puree in a sauce or smoothie.  These Fava beans are now ready for you to enjoy as is or use in your favorite recipe.   Now, I’m taking my Fava beans and making a dip with goat cheese, lemon and tarragon.

 

 

Purchase products:

Wood Chunks- Double Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

-WOOD GRILLING AVOCADO

-INFUSING WOOD SMOKE INTO BRUSSELS SPROUTS

You Can take your fresh Fava Beans and put them on the Grill with wood chunks to do a "Grilled Fava Beans" for your favorite dip or condiment!

You Can take your fresh Fava Beans and put them on the Grill with wood chunks to do a “Grilled Fava Bean” for your favorite dip or condiment!

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