Our drawing of the typical offset smoker, which come in a variety of sizes! Study our Smokers list

Our drawing of the typical offset smokers, which come in a variety of sizes! Study our Smokers list

“MATCH YOUR COOKER” – SMOKERS LIST-OUR WOOD MASTERS 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 smoker equipment; these are cookers that are dedicated for use as a smoker, usually hot smoking at that.  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 so we can add this to our listing.

For now, we introduce you to our wood master’s guide to SmokinLicious® cooking woods for specific smokers.

Barrel Smoker Logs

Smokinlicious Full cut log

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

BBQ Pits By Klose model: Commercial Indoor & Outdoor Pits; Mobile Cookers and Catering Rigs

Bubba Grills models: T3 Steam, 250 Gallon R, 250 Gallon Ribbox, 500 Gallon R, Hog/Shoulder Box, Custom Grills

Cookers and Grills.com model: Mobile Units, Hog Cookers, Pig Roasters

Horizon Smokers model: Trailer Smokers

Jambo Pits model: J-3 and J-5 Models

Kingfisher Kooker’s model: Commercial Rotisserie Cookers, Commercial Grill

Lang BBQ Smokers model: Competitive and Commercial Smokers

M Grills model: M1, M36, M48

Meadow Creek® BBQ model: Barbecue Smoker and Barbecue Smoker Trailer

Myron Mixon Smokers models: H2O Water Smoker, Gravity Feeds, H2O Rotisserie Water Smoker, Trailers

Ole Hickory Pits model: Convecture™ Tri Ovens

Peoria Cookers model: Mobile Units

Southern Pride BBQ Pits & Smokers model: Gas and Mobile Smokers

 

¼ Cut Wood Logs

Image of our quarter cut log

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

 American Barbecue Systems model: “The Judge”, “The Smokehouse 6042”

Backwoods Smoker: “The Gladiator”

BBQ Pits By Klose: Combination Smokers and Grills

Karubecue model KBQ C-60 BBQ Smoker Pit

Lang BBQ Smokers model: Competitive and Commercial Smokers

Ole Hickory Pits model: Convecture™ Tri Ovens

Pitmaker model: BBQ Edge Smoker

The Good-One Smokers model: The Pitboss

Tucker Cooker Co.

 

Unfileted Wood Blocks

image of the SmokinLicious® Block!

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

BBQ Pits By Klose: Combination Smokers and Grills

Big Poppa® Smokers models: cabinet smokers

Bubba Grills models: Super Cooker, Deck Grills, Custom Grills

Cookers and Grills.com model: Mobile Units, Hog Cookers, Pig Roasters, Backyard Chef & Patio Smoker Grills

Meadow Creek® BBQ

Pitmaker model: Hitman 48, Short Sniper, Long Rifle Sniper, Magnum Sniper Smoker

The Good-One Smokers model: The Open Range, The Heritage, The Marshall, The Pitboss

Tucker Cooker Co.

Yoder Smokers

 

Single Filet Wood Chunks

SmokinLicious® Single Filet wood chunk

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

American Barbecue Systems model: “All Star”, “The Pit-Boss”, “The Bar-Be-Cube”

Backwoods Smoker model: “Party”, “G2 Party”, “The Fatboy”, “G2 Fatboy”, “The Pro Junior”, “The Piglet”, “Piglet Plus”, “The Competition Hog”, “The Pro-Competition Hog”, “The Whole Hog”

Big Poppa® Smokers models: all drum smokers

Bubba Grills models: Deck Grills

Char-Broil model: Highland Offset Smoker, Longhorn Offset Smoker, Longhorn Reverse Flow Offset Smoker

Cookers and Grills.com model: Charcoal/Wood Smoker Grills

Pitmaker models: Hitman 20×32, Custom Smokers

Smoke Hollow Charcoal/Gas Grill

Stump’s Smoker models: The Baby, The XL Baby, The Junior, The Classic, The Stretch, The Monster, Platinum 4, Platinum 6, Reverse Flow models

The Good-One Smokers model: The Patio Jr.

 

Double Filet Wood Chunks

SmokinLicious® Double Filet Wood Chunk

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

American Barbecue Systems model: “All Star”, “The Pit-Boss”, “The Bar-Be-Cube”

Backwoods Smoker model: “Chubby 3400”, “Chubby”, “G2 Chubby”

Best Choice Products model: 43” Outdoor Vertical Smoker

Brinkman models: Trailmaster 57” Vertical Smoker, Roadmaster, All-In-One Gas & Charcoal Smoker, Grill & Fryer, Smoke ‘N Pit

Broil King model: Smoke Offset, Smoke Grill, Smoke Vertical

Cabela’s 7 in 1 Cooker/Smoker

Char-Broil model: Vertical Charcoal, American Gourmet Offset Smokers, Offset Smokers, Bullet Smokers, Silver Smoker

Char-Griller Grills & Smokers models: Smokin’ Champ™ 1624 Charcoal Grill, Smokin’ Outlaw 3724 Charcoal Grill, Smokin’ Pro™ E1224, Competition Pro™ 8125 Charcoal Grill, Texas Trio

Cookshack model: SmartSmoker Commercial Smoker & Smoker Oven, Smokette Electric Smokers, SuperSmoker Electric Smoker, AmeriQue Electric Smoker

Cuisinart model: COS-244 Vertical 36” Propane Smoker, COS-118 Vertical 18” Charcoal Smoker

Dyna-Glo models: DG01176BDC-D Off-Set Smoker, DGX7080BDC-D 36” Vertical Smoker, Signature Series Vertical Smoker, DGX376BCS-D Compact Charcoal Bullet Smoker

Masterbuilt models:  7 in 1 Smoker and Grill, Dual Fuel Smoker

Master Forge Charcoal Smoker/Griller

Meco (Americana) Charcoal Combo Water Smoker

Pitmaker model: BBQ Safe Smoker

Red Box Smoker

Smokin-It®

Southern Country Models: 2 in 1 Water Smoker and Charcoal Grill, 5025 Stainless Steel Charcoal Water Smoker

Stump’s Smoker models: The Mini Stumpster, The Stumpster

Texas Pit Crafters models: PM 500S BI, PM 500U BI, PM 500 U S/S BI, PM 535U BI Smoker, PM 550S BI, PM 550 Smoker with Enclosed Front Load Firebox, PM 550 Upright Smoker/Pit with Enclosed Firebox

 

Grande Sapore® Wood Chips

SmokinLicious® Grande Sapore® wood chips

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

Alto-Shaam model: Smoker Ovens

Broil King model: Smoke Offset, Smoke Grill, Smoke Vertical

Camp Chef model: Smoke Vault Smoker

Char-Broil model: Vertical Electric & Propane

Dyna-Glo model: DGU732BDE-D 30″ Digital Electric Smoker

Napoleon model: Apollo AS200K, Apollo AS300K

Pit Barrel®: any model

 

Minuto® Wood Chips

SmokinLicious® Minuto® wood chips

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

Alto-Shaam model: Smoker Ovens

Bastra

Camp Chef model: Smoke Vault Smoker

Char-Broil model: Vertical Electric Smokers, Deluxe Digital Electric Smoker, Analog Electric Smoker, Simple Smoker

Dyna-Glo model: DGU732BDE-D 30″ Digital Electric Smoker

Fessmann

Hakka Electric Stainless Steel BBQ Smoker

Kerres

Koch Smokehouse

Landmann model: 26” Smoky Mountain Electric Smoker

Smoke Hollow model: 44” Two Door Propane Gas Smoker, 38” Propane Gas Smoker

Smokehouse Products model: Little Chief Front Load Smoker

SmokinTex model: 1100 Pro Series Electric Smoker

 

Piccolo® Wood Chips

SmokinLicious® Piccolo® wood chips

The following Smoker list equipment/models would be suitable for the SmokinLicious® Piccolo® Wood Chips:

AFOS    

Alto-Shaam model: Smoker Ovens

Arcos

Camp Chef model: Smoke Vault Smoker

Jugema

Koch Smokehouse

Lambda

Maurer-Atmos

Ness

Schroter

Spomasz Wroclaw

Vemag

Voss

Smokin’ Dust®

Our smokin Dust products

The following Smokers list equipment/models would be suitable for the SmokinLicious® Smokin’ Dust®

Alto-Shaam model: Smoker Ovens

 

 

 

SmokinLicious® products used in this blog:

Smoker Logs

Wood Blocks

Wood Chunks- Double & Single Filet

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

Smokin’ Dust

More Related reading on this subject

More Related reading on smokers list and other grilling equipment

Related reading:

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

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

-TEMPERATURE CONTROL IS ALL IN THE AIR FLOW

-THE WATER PAN EXPLAINED FOR GRILLING & SMOKING

Dr. Smoke- the list of Smokers that we produce wood for is extensive! We can fit our products to your needs.

Dr. Smoke- the Smokers list that we produce wood for is extensive! We can fit our products to your needs.

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!

logo and grill introducing our USEFUL COOKWARE OPTIONS FOR YOUR GRILL

Enjoy our USEFUL COOKWARE OPTIONS FOR YOUR GRILL

USEFUL COOKWARE OPTIONS FOR YOUR GRILL-THAT WORK!

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Intro-If you’ve followed my writings for some time now, you’ve likely learned that I believe outdoor equipment is the same if not better than the traditional indoor options.  You literally can make anything on the outdoor equipment that you make inside your home.

Knowing this, I have received many questions regarding the type of cookware that I use when grilling and/or smoking on said equipment.  Today, I’m going to discuss the preferred cookware materials and the potential issues that can arise if you use a material that is not considered ideal for high heat temperatures.

Material #1: Cast Iron

This is my first choice and many other cooks, and the only material I use when I coal cook with cookware.  Why?  It is durable, it is relatively inexpensive, it is unbelievable at heat retention, and you can cook almost anything in it.   Literally, it never wears out!

Downside?  It is a material that needs to be maintained meaning oiled consistently.  It is heavy!

Material #2: Carbon Steel

Carbon steel is a beast at retaining heat and it can be used on any cooking surface.  Although lighter in weight than cast iron it is still heavier than stainless steel.  Similar in many attributes to cast iron, it also requires frequent seasoning and the base of the pan will become discolored from the high heat exposure.   Plus, it is not dishwasher safe so you need to love this material and be willing to put some work into maintaining it.  If you’re lucky enough to find a piece you love, you will make magic in it whether near or in the fire.

Material #3: Stainless Steel Combo

I’m sure every one of us owns at least one piece of stainless steel.  This is a very attractive piece of cookware from the aesthetic view.  However, on its own, stainless steel is not the best heat conductor.  This is the main reason why it often is combined with another material to improve its heat retention properties and keep it light in weight.  Suitable pairs you’ll find for stainless steel include copper and aluminum.  All three of these materials on their own, are not ideal.  Cooper and aluminum heat very quickly which means they can burn very quickly as well, while stainless steel on its own can take forever to heat up.  But combine copper and aluminum or aluminum and steel and you have an ideal heat conductor and safe high heat material.  Rule of thumb: never use aluminum and copper cookware on their own for high heat cooking.

Material #5: Enameled Cast Iron

Know as the “pretty” cookware, enameled cast iron is cast iron at the heart-and-soul but with beautiful ceramic enamel outside surfaces.  It has fabulous heat conductivity and retention but it is not non-stick which can cause some issues.  I find it works really well when I use more of a two-zone cooking set up rather than direct coal or heat cooking.

Material #5: Non-Stick

Teflon is a non-stick, promoted material, that should be avoided.  It has no ability to be used for high heat and in fact, excessive heat can melt this material.  Also, Teflon is documented to flakes off after extended use, moving these flakes into your foods.  At higher temperatures, the material produces toxic fumes that have been proven to be a health risk.

What Are High Heat Levels?

Now we know what materials are optimal for high heat cooking but what are the actual temperatures that can be handled?

Cast iron and stainless-steel combos can tolerate 1500°F, with stainless steel excelling to 2200°F.  Although copper has a melting point of 1984°F and aluminum at 1221°F, cast iron, and steel materials in cookware still perform the best.

Now you have the education behind your choice of cookware.  My last piece of advice is to always think about how you plan to use the cookware.  If you love to nestle in the coals or be as close to the flame as you can, the items that may not look as pretty are likely the best choice.  Take our tips in this blog USEFUL COOKWARE OPTIONS FOR YOUR GRILL and expand you cooking/Grilling skills and techniques!

SmokinLicious® products used in this blog:

Wood Chunks: Double & Single Filet

More Related reading on this subject

More Related reading on this subject

Related reading:

-TOP TOOLS NEEDED FOR GAS GRILLING

-TOP TOOLS TO OWN FOR CHARCOAL GRILLING

-THE WOMAN’S GUIDE TO ‘MAN’-ING THE GRILL

Dr. Smoke

Dr. Smoke- hope you enjoyed this blog-USEFUL COOKWARE OPTIONS FOR YOUR GRILL

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!

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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!

HANDHELD

The handheld SMOKE METHOD FOR FRESH CORN is a quick and easy technique for smoky flavor!

The handheld SMOKE METHOD FOR FRESH CORN is a quick and easy technique for smoky flavor!

SMOKE METHOD FOR FRESH CORN

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Triming the kernels off the corn on the cob

Corn is one of those vegetables that has an extended season to allow you to do all kinds of recipes and techniques.  Given that there are times when you frankly don’t have a lot of time to stand over a grill to do whole ears of corn, I’m giving you an easy technique to add smoke flavor using a handheld food smoker.  Then, I’ll give you a recipe for a spicy butter to coat the corn in to bring out the best in this seasonal vegetable.  I’ll also provide some flavoring pairing that works great for other butter topping recipes.  Go visit your favorite corn seller and pick up some fresh corn.

Corn Prep

I’ve purchased 6 ears of corn and have boiled them in water until tender, which is the most traditional way of cooking corn.  I allow them to cool enough to handle, then using a sharp knife, I stand the ear of corn on its wide end and cut the kernels from the cob into a disposable foil pan.  If you cook the corn and then refrigerate it prior to removing the kernels, know that the kernels will not come off individually but as one long strand.   Don’t worry about reducing these strands as when we add the butter topping, it will break down the kernels.  Next, I’ll be taking the fresh kernels to the smoke using the Breville-PolyScience The Smoking Gun Pro Smoke Infuser which is a cold smoke application anyone can do!

Cold Smoke Infusion

If you’re familiar with The Smoking Gun™ note that the version I’m using was a collaboration between Breville and PolyScience, the originator of the concept, and designed specifically for commercial use.  It is manufactured from heavier materials and can stand independently while you work the smoke vapor production.

I’ve gathered together my pan of previously cooked corn kernels, the handheld food smoke infuser, SmokinLicious® Minuto® wood chips in size #8, a lighter, a plastic food bag, and a cable tie.  After sliding my corn pan into the plastic bag, I place a pinch or two of the wood chips in the unit’s bowl, extend the smoking tube into the plastic bag, then pinch off the end of the bag around the tube, and lite the chips.

Tasting Notes: You may select any hardwood microchip for the smoking but do note that this infuser produces a lot of smoke vapor.  I tend to recommend using light to medium boldness levels of hardwood: Ash, Maple, Cherry.

After placing the corn pan in the plastic bag and lighting the chips with the handheld food infuser, I synch the bag’s end tightly around the tubing.   This allows me to trap all the smoke vapor in the bag and surround the corn.  Once filled – the bag will expand – I turn off the smoker, remove the tubing, and attach a cable tie to the bag’s end.  I prefer to wait until the smoke vapor has dissipated from the bag.  That’s when I cut the tie and remove the corn tray from the bag.  Time to take this to the kitchen and make a spicy butter for the fresh, smoked corn.

Spicy Butter and More Recipes

melting the butter on the stove for spicey butter

Time to share my recipe for a spicy butter that works perfectly with the sweetness of the corn.

First, melt 1-1/2 sticks of butter over medium heat.  Add 2 tablespoons chili-garlic sauce, 2 tablespoons Chipotle Chili pepper, 2 tablespoons lime or lemon juice, and 1 tablespoon Hoisin sauce.  Whisk together, then remove from heat.  This will be poured directly over the smoked corn and reheated until warmed through.  Serve immediately.

There are so many options for corn that it depends if you want a spicy flavor, sweet, savory, or citrus.  In addition to the spicy butter recipe I provided, here are some other flavor combinations that work just as well:

Truffle Butter: garlic, butter, truffle oil, salt & pepper

Sundried Tomato Butter: butter, chopped sundried tomato, basil, parsley and a sprinkle of Parmesan

Siracha Butter: beer, siracha, butter, garlic powder, cilantro, salt, pepper, and oil

No matter what combination you prefer, adding another flavor level through smoke vapor will make this corn season one to remember and enjoy!  Remember with this kitchen Handheld smoke method for fresh corn can be finished quickly without lighting a grill!

SmokinLicious products used in this blog:

Wood Chips- Minuto®

More Related reading on this subject

More Related reading on this subject

Additional reading:

-KIWIFRUIT GETS SMOKY

-FRESH CORN ON THE COB- GRILLED

-SMOKED MAPLE SYRUP MARINADE

Dr. Smoke try our handheld SMOKE METHOD FOR FRESH CORN technique for smoky flavor!

Dr. Smoke try our handheld SMOKE METHOD FOR FRESH CORN technique for smoky flavor!

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

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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!

Our take on the Top Tools to Own for Charcoal Grilling

Our take on the Top Tools to Own for Charcoal Grilling – some may surprise you!

TOP TOOLS TO OWN FOR CHARCOAL GRILLING

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When I get the chance to visit a brick-and-mortar barbecue specialty store, I am always amazed at the number of accessory items currently offered for grilling and smoking.  The options are staggering!  I certainly can see why an individual might end up purchasing too many items, thinking that it’s a necessity when it comes to the grill or smoker.

My intent is to guide you on the bare basics tools that are needed when you own a charcoal grill.  Of course, I may slip in there a couple of “next in line” purchases that may not be necessities but sure come in handy.  Let’s get started!

Tool #1

Chimney Starter: Honestly, I don’t know a safer, easier method of lighting the fuel for your grill than with a chimney starter.  Are they pretty much the same?  Pretty much but here’s my recommendations on what to look for: one that is made of plain steel meaning no paint; one that has a heat-safe handle that is placed far enough away from the chimney body to prevent you from receiving burns and includes a heat shield;  large enough to hold enough charcoal for the size of your grill; well vented at the base to get things hot within 15 minutes.

We demonstrate a lite chimney starter!

Chimney Starters are a must to have a Charcoal grill!

Tool #2

We just talked about the chimney starter which emits very high-heat so this next item is going to keep you fire safe.  High-temperature resistant gloves.  Personally, I use welding gloves as I appreciate that I can purchase a longer length glove, plus, these gloves tend to have great flexibility to them since most are made from cow leather.   Best of all, they last forever!

insulated long sleved gloves protect from heat and burns

Tool #3

Long-handled tongs.  Your standard tong length for the traditional kitchen just won’t work at the grill, as you need to keep some arm distance from those hot coals.  I like the 20-inch length with silicone grips as well as silicone tips as silicone can tolerate extremely high heat.

The long handle tonges are great for putting and turning food on the grill

Tool #4

Like the tongs, a must have is long-handled spatula for those food items that need to be flipped.  I prefer one that is made of solid steel and has a bit of a beveling to the edge.  Again, the longer the handle to better for keeping away from intense heat.  Of course, you’ll be wearing your high-temperature resistant gloves as well!

Spatula with long handle to turn the food on the grill

Tool #5

Even if you don’t grill every day you’re still going to need a good brush to clean up the residual food bits and grease.  There’s been a lot of controversy over the use of metal bristles but most of these brushes are made well.  You simply forget that like your toothbrush, they need to be replaced periodically before the bristles start to come loose and have the potential to be transported to your foods.  I prefer a brush with metal bristles, with a long handle to keep my arm away from the heat, as often you want to clean the grill when it’s still hot.  Remember, most of these brushes are under $10 so think about purchasing one a couple times per season to ensure the bristles stay put.

Wire brush to clean the grates of residual food.

Tool #6

An easy to read, digital thermometer.  It is a must when you grill or smoke.  Look for one that has a longer probe for when your grilling larger roasts and thicker cuts of meats and poultry.  Be sure the readout is easy to see and if you grill a lot at night, get one that has a backlight to see more clearly.  If you cook a lot of different animal proteins at the same time, try to have a thermometer dedicated to each food so you don’t cross-contaminate while bacteria may still be an issue.  Most of the digital thermometers on the market today are under $18 with even more under $10.

Probe thermometer

Other Recommended Tools:

These are additional items I love to have on hand to use with my charcoal grilling and smoking.

Aluminum disposible pans are grillers best friendThe Disposable Foil Pan: Perfect to use as a water pan, cooking pan with a roasting rack insert, grease collection pan, and warming pan.

 

 

 

Wire mesh to hold the coals from falling thru the larger grates. especially for ember cooking.

Fine Wire Mesh: Cut to size to fit my charcoal area, I prefer to use fine wire mesh when I want to ensure I can retain every small hot coal for my cooking.  This works particularly well when you plan to ember cook foods like peppers, onions, eggplant, and garlic.

 

 

Brick for ember cooking- heat retention and separation for delicate foods such as fish!

Fire Brick:  I use one or two fire bricks to set up my two-zone cooking area.  The bricks also work great for positioning a pan on to allow for elevation in the cooking area.

 

There you have it!  My top choices for the tools that will bring ease to your charcoal grilling and smoking.  Just remember to include some clean, bark-free hardwood on the charcoal for an even better flavor to your foods.

There you have it our take on the Top Tools to own for Charcoal Grilling!

SmokinLicious® Products Used in this Blog:

Charwood

Wood Chunks- Double & Single Filet

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

More Related reading on this subject

More Related reading on this subject

Additional reading:

-THE WATER PAN EXPLAINED FOR GRILLING & SMOKING

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

-TEMPERATURE CONTROL IS ALL IN THE AIR FLOW

Dr. Smoke the tools make the Chef- hope you enjoyed our Top tools to own for Charcoal Grilling!

Dr. Smoke the tools make the Chef- hope you enjoyed our Top tools to own for Charcoal Grilling!

Temperature control is all in the air flow with our offset smoker showing the flow of air and where the air is controlled

Your Temperature control is all in the air flow for smoking and grilling with equipment!

TEMPERATURE CONTROL IS ALL IN THE AIR FLOW

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How do you keep a charcoal grill at 200°F? How do you cool down a charcoal grill?  Do you keep the vents open all the time?

These are some of the common questions posed when it comes to learning how to control the temperature of a grill or smoker.  This can be a challenge specifically for charcoal/wood units as they rely on the human hand to determine when to add fuel as opposed to a gas/LP unit that has continual, regulated flow.

You might assume that the only combustible material used in these units is charcoal or wood but there is another one.  Oxygen.

I’m going to provide my top tips on gaining control of temperature by instructing you on airflow or oxygen regulation in specific styles of charcoal/wood burning equipment.

Intake and Outtake

For many of the charcoal/wood using units, they are built with an intake and an outtake vent.  Let’s make sure you understand what these vents are and what the purpose of each is.

Intake Vent: It has one job – bring in oxygen to control the heat of the fire.  If you need to raise the temperature of your unit, open the intake vent.  Too much heat, close the intake vent which starves the fire for oxygen.  Note: if you close the intake vent entirely while keeping the outtake open, you will still starve the fire and put it out.

Here’s the trick – each unit will have a “sweet spot” for the perfect balance of oxygen flow.  Find that spot, and you can maintain a temperature easily in your equipment.  But, I’m getting a little ahead of myself.  Let’s discuss the opposing vent.

Outtake Vent:  This goes by different names (chimney, flue, outtake, vent) but has the same purpose regardless of what you call it; vent out the gases from the combustible material and pull in oxygen from the intake vent which is commonly know as draft.  Remember a charcoal/wood fire produces gases which need to be vented.  If they aren’t properly vented, they will smother the fire.

When learning how to regulate your equipment for the desired temperature setting, always start with the outtake vent fully open.  This allows you to manipulate only the intake vent until you reach the desired temperature.  That will help you learn where the sweet spot is on your equipment.

When You Never Find the Sweet Spot

There are times when no matter how you play with the intake vent, you never seem to get the temperature to hold.  What now?

Time to look for leaks in your equipment.  If an access door or lid are bleeding smoke, then you know where the extra oxygen is coming from.  That will affect the draft between the intake and outtake vent and result in fluctuating temperature that cannot be controlled.  Best course of action is to try to seal the leaks with food grade silicone or other materials suitable for high heat appliances.

The Shape of the Equipment

In my opinion, the vertical-style equipment models tend to be much easier to get airflow/temperature control.  Horizontal units also referred to as off-set smokers and grills, specifically the inexpensive models, tend to have poor design in the vent placements as well as poor insulation that results in heavy leakage.

If you insist on purchasing a horizontal unit, read reviews and ask questions about how the unit is insulated.  Get specific with the materials used, quality of the metal parts, etc.

Other Tips

Always try to light your initial fuel product, whether briquets, lump hardwood charcoal, or charcoal in a chimney starter so you can control the quantity with every cook.  Use the chimney to add hot coals to the unit when you need to increase temperature.  Although you can have unlit charcoal in your charcoal area so it will ignite as the lit produce makes contact, this isn’t always a guarantee that you won’t produce some temperature variance.  The best chance of getting the temperature regulated is by adding hot coals as needed, even if this may be every hour or so.

 

To summarize, learn to control temperature by using the same quantity and type of material for the fuel, lit it with a chimney starter, only add hot coals to increase the temperature, and always have the exhaust vent open at least ½ way when cooking.  Remember the number one thing is Temperature control is all in the air flow and you will have tasty grilling results!

SmokinLicious® Products Used in this Blog:

Charwood

Wood Chunks- Double & Single Filet

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

More Related reading on this subject

More Related reading on this subject

Related reading:

-WHY IS MY BARBECUE MEAT DRY??

-THE WATER PAN EXPLAINED FOR GRILLING & SMOKING

-WHY WON’T MY WOOD CHIPS SMOKE??

-WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

Dr. Smoke for best results in your grilling and smoking enjoyment follow temperature is in the air flow principles and enjoy great results!

Dr. Smoke for best results in your grilling and smoking enjoyment follow temperature control is all in the air flow principles and enjoy great results!

 

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

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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!

Grilling our Smoked Beef Shanks on the Gas grill with Double filet wood chunks in our smoker box!

Grilling our Smoked Beef Shanks on the Gas grill with Double filet wood chunks in our smoker box!

OVER THE TOP GRILLED & SMOKED BEEF SHANKS

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I’m going to make a confession.  I rarely select steak to grill anymore.  The reason – there are just too many other options that I simply prefer.  Like beef riblets, short ribs, and shank.  Oh, the bone-in shank!  That is my favorite.

I’m going to give you a wet rub recipe and a grilling technique you can do on the grill of your choice, though I’ll be picking the easy gas grill.  Get to the butcher and select some premium bone-in beef shanks then visit SmokinLicious® online for some wood chunks.  Then get ready for the best grilled & smoked beef shanks you’ve ever had!

our wet rub mixture in the mortise ready for application

Wet Rub

I tend to lean toward some Asian-inspired ingredients for my rubs, especially those that are a wet rub.  While working on the rub, be sure you’ve started your grill so it will be ready to go when the meat is rubbed.  Remember, we are using a two-zone set up for the grill so burners lit only on one side of the gas grill with the wood chunks placed on the heat shield or in a smoker box placed over the lit burners like I’ve done.  Or, for the charcoal/wood grill, hot coals banked to one side of the grill.

For this wet rub, you’ll need equal parts of the following ingredients:

  • Ground ginger
  • Whole allspice – about 30
  • Garlic powder
  • Cinnamon
  • Cocoa powder
  • Sesame oil
  • Worcestershire sauce
  • Hoisin sauce
  • Honey

Start by combining the dry ingredients, followed by the wet and combine with mortar and pestle until a paste is made.  Then coat the beef shanks on both sides and the edges with the wet rub.  Our wet rub applied to raw beef shanks before the grillI line a disposable foil pan with a roasting rack, then place the shanks on the rack.

 

 

 

Tasting Notes: don’t be afraid to use a store-bought rub and simply add oil and/or garlic/spice pastes.  There is nothing off limits when it comes to producing a rub.

Smoking

our cooked beef shanks

Time to open the pre-heated grill and start the cooking of the shanks.  The wood chunks should be smoking well at this point so add the shank pan to the unlit side of the grill.  Leave untouched for at least 40 minutes.  Return to check the internal temperature.  Flip the shanks and rotate the foil pan.  Leave until the meat registers 140-145° F.

Tasting Notes: select the hardwood you like or use a combination of hardwoods like I did with my shanks – maple, hickory and white oak.

Serve It Up

When done, I simply slice against the grain for beautiful, flavorful beef that has a controlled infusion of smoke.  Here’s a tip: be sure you enjoy the marrow in the bones!  It is very rich so if you elect not to eat it when the meat is done, use it with onions and shallots to make a confit, or use it with a rich pasta dish to make the flavor of the richness even more stunning.  Or, combine the marrow with an acidic dish like an arugula salad with lemon and capers.  And don’t forget to save the bones to make our smoked beef broth.  Two zone cooking makes it so easy to control the smoke infusion and produce perfection in any item grilled.

What’s your favorite beef cut to grill and smoke?   Bringing innovation to wood-fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

Purchase products:

Wood Chunks- Double and Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-SMOKED BEEF SHORT RIBS

-WHY IS MY BARBECUE MEAT DRY??

-GIVE ME THAT BEEF BRISKET!

OVER THE TOP GRILLED & SMOKED BEEF SHANKS ON THE GAS GRILL

OVER THE TOP GRILLED & SMOKED BEEF SHANKS ON THE GAS GRILL IS A MUST TRY

Our gorgeous filet of salmon is awaiting Chef Calle to turn it into Charwood Grilled Salmon on a kettle grill using a two-zone method along with Smokinlicious® wood chips!

Our gorgeous filet of salmon is awaiting Chef Calle to turn it into Charwood Grilled Salmon on a kettle grill using a two-zone method along with Smokinlicious® wood chips!

Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

By:  Chef Calle, Resident Executive Chef

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Chef Calle here and thanks to SmokinLicious® Gourmet Wood Products, I’m going to offer an easy and palate-pleasing method to cook and lightly smoke fresh salmon fillets over a Charwood fire that features a small number of smoking chips.  With this approach, the smoking chips infuse a delicate smoky flavor to the salmon without overpowering its delicious fresh taste.

Today, I’m using a Stok® Tourist™ grill, clearly one of the best Charwood grilling and smoking units on the market.  If you don’t have a Stok®, just about any Charwood grill will work, if its heat chamber has room enough for both the Charwood and wood chips.

Salmon seasoned and awaiting the grill

Preparation

Preparation is key with salmon and setting up the cooking equipment.  So, first prepare the fresh salmon fillets by lightly seasoning with EVOO, salt, pepper and if you have it- fresh dill or fennel.  Let them sit and soak up all those great flavorful ingredients for about half an hour or until the salmon reaches room temperature.
Chef’s Tip:  Do not use salmon that is past its prime, thinking that the smoke will disguise the slightly off flavor of the fish.  Only use the best salmon available.

While the fish is marinating, begin preparations for the actual grilling by first firing up SmokinLicious® all natural Charwood using a hollowed chimney starter.  Never use charcoal lighter fluid!  Or Charwood, charcoal briquettes, pretreated with petroleum-based starting fluid.  In addition to ruining your salmon with a foul aftertaste, it’s safer not to consume the residue or remnants from petrochemical fire starter liquids.

After your embers have taken on a medium to high heat condition (grayish color), place them directly in the center of the grill’s heating chamber.  Put the grill grate on over the fired embers and clean it by using either a halved onion or lemon like you would use a sponge but, do it quickly and in short strokes to avoid getting fingers or hands burned.

Smoking the Salmon

Next, position small amounts of the smoking chips (a few large handfuls, I’m using SmokinLicious® Grande Sapore) around the outer fringes of the main concentration of burning Charwood.  This allows the wood chips to take on two roles- 1) indirectly contributing to the cooking process, and; 2) producing a burst of smoky vapor that flavors the fillets.

Salmon on a two zone grill absorbing all the great smoke flavor

A minute or two after you’ve positioned the smoking wood chips and reattached the grate, place the salmon fillets, skin side down on the grate, directly over the medium embers and cover.  Grill and smoke the salmon for about 4 to 6 minutes, uncover and gently turn the fillets over, cover and grill and smoke the skinless side for no longer than 2 to 4 minutes depending on the thickness of the fillets.

Chef’s Tip:  Be careful not to overcook.  You can gauge the finish of the fillets be being able to flake them with a fork.

When done, remove the skin by gently peeling away with a fork or just serve skin side down.  For a nice finishing touch, brush with a bit more, high-quality EVOO, season with freshly ground salt and pepper to taste.  Feel free to garnish with fresh dill, fennel edible flowers or lemon.  Hope you enjoyed Chef Calle’s recipe Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor!

Bon Appetit

final plating with all the decorations!

Purchase products:

Charwood

Wood Chips- Grande Sapore®

More Related reading on this subject

More Related reading on this subject

Related reading:

-Charcoal Grilled Asparagus using Charwood

-WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

-THE ULTIMATE WOOD-FIRED CLAMS CASINO

-SNAPPER GETS WRAPPED IN CORN HUSK & COAL FIRED

 

Awesome technique by Chef Calle- so you can do-Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

TOP 10 TIPS FOR GRILLING SAFETY

Listen to the audio of this blog

We all love the time of year when we can abandon the indoor kitchen and head out to the grill for open air breathing, relaxing, and some great food.  For those of you who are new to outdoor grilling or who may need a refresher, we are giving you our top TIPS FOR GRILLING SAFETY so there’s no chance your summer grilling season is remembered for another reason.

Tip #1

You probably wondered why about 15 years ago, outdoor kitchens became all the rage.  The real purpose in having an area designated for outdoor cooking took hold when people realized these structures were highly durable and allowed for measures to be in place to ensure rogue hot coals from charcoal fires or excessive heat from gas grills didn’t ignite the surrounding structures like the house and garage.  If you can’t afford a full outdoor kitchen layout, at least follow some of the basic ideas: set the cooking area a distance away from any building and preferably on a fire-proof surface like concrete, that is safely away from trees and grass.

Tip #2

Keep your grill clean.  Whether it’s propane, natural gas, electric or charcoal, all grills need periodic cleaning to keep them performing optimally as well as to prevent those surprise grease fires.  Any grill can have a grease fire!  Clean the drip pan, grease pan, lid, walls and grilling grates.  In addition to the safety need, this will give you the longest life out of the grills parts.   If you grill a lot in a single season, then clean the equipment more than just at the start and end of the season.

Tip #3

Don’t use lighter fluid.   This is a chemical designed to give quick life to briquets, charcoal, and wood.  Don’t use it!  It adds a prominent chemical taste to your foods and can result in a fire that goes wild.  Learn what a chimney starter is, buy one, and use it.  It is the safest and easiest method of lighting a fire for a charcoal/wood grill.

Tip #4

Take note of the clothing you choose to wear when you know you’re going to be in control of the grill.  No dangling sleeves, strings, or flammable materials should be near the grill.  Aprons are a great way to keep clean as well as to keep flowing clothing under control.   Just be sure the ties to said apron don’t become a fire starter.

Tip #5

Outdoor cooking is an adult activity.  Don’t assign a youngster to watch the grill.  Grease fires account for most of the damaging fires resulting from grilling.  Plus, it is so easy for youngsters to receive burns from brushing or directly touching the hot grill surfaces.   Animals, too, should be kept away.

Tip #6

Always prepare for catastrophic events!  That means keep a fire extinguisher handy, sand, or baking soda at the ready.  Never attempt to put out a grease fire with water.  Remember, when using a fire extinguisher, spray ahead of the fire and then move toward it.

Tip #7

Understand how your grill works.  With multi-fuel options in one piece of equipment, you need to know how to close vents, valves to gas, and output drafts.  Firing up the grill and having something uncontrollable occur is not the time to learn what those knobs, slides, and dials are for.

Tip #8

If nuts, bolts, or screws loosen up, take the time to secure them back in place, especially if they are on lids, wheels, or fuel areas.  Grills need to be sturdy to withstand the constant opening and closing of the lid.   Protect the surface the grill is on by investing in a grill mat that is fire retardant.  Not only can it prevent the start of a fire, but it will protect your deck or patio material from needing replacement.

Tip #9

When lighting a gas grill, be sure to keep the lid open.  Lighting when the lid is down can result in the gas pooling and exploding.  This will result in the lid becoming a weapon of its own when it is blown off the grill!

Tip #10

Never move a grill indoors including to a garage!  I know.  Space is always an issue when you entertain and a grill can take a lot of that valuable space.  But there is no way around the fact that these pieces of equipment require outdoor air to prevent accumulation of volatile gases that can make you and everyone around ill or worse.  Plus, these units radiate a lot of heat and that heat can spread quickly to other surfaces like the garage door, walls, siding, canopies, lawn chairs – you name it.  Always maintain a 3- foot barrier around the grill including above it to ensure no issues.

Have you experienced a disaster while grilling?  Tell us what safety tip you wish you had known about before disaster struck.  Get tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! Follow our TIPS FOR GRILLING SAFETY for a wonderful safe grilling season!

Purchase products:

Wood Chunks- Double & Single Filet

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

More Related reading on this subject

More Related reading on this subject

Additional reading:

-6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

-WHY WON’T MY WOOD CHIPS SMOKE??

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-HOW MUCH WOOD TO ADD WHEN SMOKING

 

The top Ten TIPS FOR GRILLING SAFETY we hope will make your grilling season safe and tasteful!

The top Ten TIPS FOR GRILLING SAFETY we hope will make your grilling season safe and tasteful!

Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

WHY IS MY BARBECUE MEAT DRY??

Summary:

The best way to keep meat moist while smoking is to follow the recommended cooking temperatures for meats! Wood fired cooking, wood smoker, electric smoker, charcoal grill, or gas grill a meat thermometer is a MUST! Meat cooking temperature is important for outdoor cooking to prevent why is my barbecue meat dry!

Listen to the audio of this blog

You thought you timed the meat perfectly on your smoker or grill.  When it came time to cut it, all you found was a gray, dry former piece of meat staring back at you.

What went wrong?

Don’t fall into your old habits when it comes to outdoor cooking, whether you’re using a traditional wood or electric smoker, charcoal grill or gas grill.  Learn some easy tips to keep your foods juicy and enticing this outdoor cooking season.

Tip #1: Own a Good Meat Thermometer

There is no way around it!  You need to own a good meat thermometer.  That is truly the only way to know when meats are done before you keep them on the grill or smoker too long.  There is no one internal temperature that is good for all meats either!  Don’t think because you cook chicken until 160°F that this is the ideal temperature for beef, lamb, fish, pork, and sausage.

Tip #2: Know Ideal Food Temperatures

It is vital that you know when to pull the meat off a grill or smoker.  All chicken and turkey need to cook until 160°F (71°C).  Ham, sausage and hot dogs should have a minimum temperature of 140°F (60°C).  Pork including ribs and shoulder need to register 145°F (63°C) while pork steak, chops, roasts can have a range based on doneness preference: 120-130°F (49-54°C) for rare, 130-135°F (54-57°C) for medium-rare/medium, 145-155°F (63-68°C) for medium-well, and 155°F (68°C) and above for well-done.  Beef, lamb, and venison range 120-130°F (49-54°C) for rare, 130-145°F (54-63°C) for medium, 145-155°F (63-68°C) for medium-well, and over 155°F (68°C) for well-done.

Tip #3: Flip, Flip, Flip

When you grill over high heat, it becomes vital that you learn to flip more often.  The results will be better flavor, better color to the food, even doneness and a quicker cooking time.  The flip ensures that only even heat levels get in instead of too high which results in a burnt, charred mess.

Tip #4: Moist Burgers Every Time

Burgers can become extremely dry due to the higher heat level they are cooked over.  To keep as much moisture into the meat, here are a couple of tricks.  The first is to add 1-2 tablespoons of either mayo or Greek yogurt to your ground meat or turkey.  Mix well then form into your burgers. I sometimes like to mix in ricotta cheese!  Or you can add an herb-butter patty to the center of the burger to add moisture.  Be sure to follow Tip #3 with burgers!

Tip #5: Consider Marinating

Although you can now purchase cuts of meat in most stores pre-marinated, I beg you to do this step yourself to control the additives and preservatives that are commonly found in the prepackaged items.  Marinating cuts of meats, especially thinner cuts, produces great flavors and can make for a moister experience as the liquid finds the cracks and crevices on the meat.  It helps to make small slices in the cut of meat to help with the marinade absorption.  There really is no need to marinate overnight though you can do that.  Just know that a couple of hours for meat in a marinade is enough to produce a great outcome.  Plus, marinated foods reduced the unhealthy chemical compounds that can form when you use a hot grilling technique.

Tip #6: Considering Brining

A brine is a wet, salty, slightly sweet mixture that you soak your meat in.  The salt and sugar react with the protein in meats to help retain moisture.  It’s like having a protective moisture-shield around the meat.

Tip #7: Use an Indirect Method of Cooking

An indirect or two-zone cooking method refers to using one side of your equipment for heat while the other side is used for the actual food placement.  By keeping the lid on the grill or smoker, you will retain the heat and radiate it throughout the grill.  If you want to produce a crust on your food, you can easily move it to the direct fireside for a few minutes to accomplish that.  On a gas grill, you would lite the burners on only one side of the grill.  On a charcoal grill or smoker, you would place and lite the charcoal on just one side of the charcoal area.

Tip #8: Foil Wrap

Aluminum foil, the heavy-duty kind, works wonders at keeping foods moist.  By adding 1-2 ounces of liquid to the foil with the meat placed inside and any other ingredients you want to incorporate flavors from, you allow steam to be produced inside the packet and keep everything super moist.   Just be sure you crimp the foil tightly around the food so nothing escapes.

Tip #9: Extend the Cooking Time

If you’re able to plan out your outdoor cooking event, then consider doing a combination of a two-zone cooking method with lower level temperature cooking.  Any time you can cook at a lower temperature for a longer time, you allow the collagen in meat to breakdown producing a gelatin that releases great flavor.  The two-zone cooking method will allow the meat to receive heat in every direction at an even level.

There you have it!  Some concrete tips to ensure you can produce tender and juicy results on your grill or smoker and won’t say Why is My Barbecue Meat Dry!

Purchase products:

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

Wood Chunks- Double & Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

-WHY WON’T MY WOOD CHIPS SMOKE??

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-HOW MUCH WOOD TO ADD WHEN SMOKING

 

Dr. Smoke- slow and low will prevent your guest saying Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

Dr. Smoke- slow and low will prevent your guest saying Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

We do a summer favorite WOOD FIRED GRILLED WATERMELON!

We do a summer favorite WOOD FIRED GRILLED WATERMELON!

WOOD FIRED GRILLED WATERMELON BECOMES A STAR

Summary:

Learn how to do wood fired Grilled Watermelon by using your gas grilling techniques, charcoal grilling techniques, wood grilling delicate fruits and other gas grilling tips and tricks. Wood flavors add to grilled watermelon taste for a spicy grilled watermelon desserts. Add to your grilled watermelon recipes!

Listen to the audio of this blog

You may have seen segments on grilling watermelon before which show slices of watermelon on a standard gas grill.  Although I agree that the heat generated from the grill will produce a sweet outcome, there is no comparison to doing a grilling technique that incorporates wood for added flavor.

In this segment, I’ll show you how to grill watermelon on a grill of your choice with wood chunks for the unique combination of sweet and char flavors that only comes from grilling with wood.

Easy Prep

I think this is by far, the easiest preparation for the grill.  All you need is a watermelon of your choosing and a grill; gas, electric or charcoal.  Just 2-3 wood chunks from SmokinLicious® and about 20 minutes once you have a lit grill, and this method of bringing flavor to the standard watermelon will be complete.

As watermelon contains a lot of water, it is essential that you work with a medium heat setting on your gas grill and hot coals with a moderate flame for the charcoal grill.  If using a gas grill, be sure to set up the wood chunks on just one side of the grill and allow the chunks to smolder first so there is plenty of smoke vapor.  Since watermelon grills in no time at all, you want to have enough smoke vapor produced to give a great tasty outcome for both a gas grill or charcoal grill method.  Electric smokers are self-contained allowing for simple dialing in about 15 minutes worth of smoking time.

our slices ready to be wood fired!

For the watermelon, cut lengthwise in half and cut each half into individual slices about 1-1/2 to 2” thick.  Or, you can remove all the rind and grill just the watermelon meat.  Keep fire safe tongs at the ready so you can turn the watermelon slices just once as they evaporate some water and sweeten up.  DO NOT leave the grill!  This fruit requires a careful watch so stay put and you’ll have every piece cooked to perfection.

So Many Uses

You’ll see how the watermelon darkens in color, get bits of char coloring to the skin, and is less water soluble.  That’s the perfect outcome.  Now it’s time to think about how to use your wood flavored melon.

Our finished wood fired grilled watermelon

First, you can enjoy it as is.  When I serve this naked, I just give one additional flavor such as fresh, chopped mint.   But if you’re looking for a lunch or lite dinner entrée, think salad by including some baby arugula, goat cheese and a splash of balsamic vinegar.  For a spicy version, sprinkle the wedges with red pepper flakes, a bit of granulated sugar, and lime zest.  Wood fired watermelon also works great with other summer favorites like grape and cherry tomato, pepper slices, sugar snow peas, and cucumber.  No matter how you choose to serve it, grilled watermelon with wood flavoring is going to top your list of grilled favorites.

 

 

Proving that there’s more to wood-fired cooking than just animal proteins, SmokinLicious® brings you great ideas for recipes featuring a wood-fired ingredient.  Bringing you tips, techniques, recipes and the science behind the fire and smoke.

Purchase products:

Wood Chunks- Double & Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-PEACHES WOOD FIRED FOR A SMOKY FLAVORFUL GAZPACHO

-Smoked Snow Peas With Cucumber Salad

 

Dr Smoke

Dr. Smoke- Wood fired grilled watermelon is my favorite summertime dessert!

Electric Smoker Guy is our guest blogger discussion how to select the best electric smokers

Electric Smoker Guy is our guest blogger discussion how to select the best electric smokers

Electric Smoker Guy Guest blogger

HOW TO CHOOSE THE BEST ELECTRIC SMOKER

Summary:

Tips from the Electric Smoker Guy about electric smokers, best electric smokers, electric smoker reviews, small electric smoker and finally how to choose the best electric smoker. Read this and his blog to guide you in looking for a good quality smoker, purchasing electric smokers, analog smokers or digital smokers!

Listen to the audio of this blog

You don’t have to be an expert to prepare a perfectly smoked meat if you have the best electric smoker by your side. Now, you have to be aware that you can’t just come into the store and ask for the best electric smoker because that doesn’t exist.

The best electric smoker for me and for you doesn’t have to be the same model and that is why it is important to know what to look for an electric smoker. You don’t have to be modest, there are many electric smokers on the market which means that you can adjust almost every part of the smoker to your needs.

If you don’t know where to start, let me guide you through the process of picking the best electric smoker for you.

#1 Choose the Capacity  

The size of the smoker is the most important feature you can adjust because there is no need for buying a big electric smoker if you are smoking only for your family. If you want to smoke for your family and friends, go with the medium electric smoker and if you want to smoke for a large group of people, then I would suggest you take a look at the commercial-grade electric smokers.

#2 Choose the Place for It

Electric smoker has to be outside and you can’t smoke in the kitchen if you don’t have a special ventilation, which most homes don’t. Choose a place for it and see if it can stay there all the time. That place should be protected from the wind, the rain and under a roof. If you don’t have that place, buy a smoker with wheels so you can take it out of the garage to smoke it and store it again when you are done.

#3 Choose the Smoker Features

If this is your first smoker, choose the one that has a window on the doors so you can see the smoking process. That is very important, especially for rookies who aren’t sure what smoking does to the meat and how long it takes for the meat to be done. If you are constantly opening the door of the smoker you will lose smoke and the heat. That will prolongate the smoking process a lot. The window on the door should be from tempered glass to withstand the heat and it mustn’t be easy to break.

#4 Choose the Controller

The electric smoker can be analog and digital. The analog smoker shows you the temperature on a temperature gauge and it is not so easy to control it. The electric smokers, on the other side, are easier to control. You have to set the time and the temperature you want and the smoker will maintain the same temperature through the entire smoking process.

As you can see, smoking is not just picking the first smoker you see in the store and buying it. If you buy a good quality smoker you will be able to control the heat and the smoke better and that will result in a good smoked meat. If you choose the best electric smoker you won’t have to do anything, the smoker will do most of the hard work. But, if you want to learn more about electric smokers you can visit the site about them called the Electric Smoker Guy:

More Related reading on this subject

More Related reading on this subject

Additional reading:

-ELECTRIC SMOKERS: WHEN IS A WOOD CHIP DEAD?

-HOW MUCH WOOD TO ADD WHEN SMOKING

-SALT FREE SPICE RUBS- HEALTHY CHOICES

-Does Outdoor Kitchen Stainless Steel Rust

Dr Smoke

Dr. Smoke-Read more from the Electric Smoker Guy on his blog!

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