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!

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!

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

Our recap of Smoking-Grilling Wood Selling Terms

SMOKING-GRILLING WOOD SELLING TERMS

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Package labeling.  It is the key to drawing attention to a product, to reduce interest in other similar products, and to make someone buy a specific product.  Let’s be honest.  Not everything printed on a label necessarily provides ALL the information.  Use certain words and an “implied” thought will occur.

When it comes to packaging wood for smoking and grilling purposes, there are a lot of terms floating out there that certainly can be deceiving.  Let’s see if I can provide clarity on what specific terms and wording mean when it comes to purchasing wood for cooking, smoking, and grilling. SMOKING-GRILLING WOOD SELLING TERMS

100% Natural

The intended meaning of 100% natural implies that it has not been touched by human hands.  As such, with wood, this would refer to the fact that a tree is a plant designed by nature and other than cutting the tree down, it is not modified in any way.

However, we do know that trees, like flowers, can be manipulated when it comes to their genetics.  Genetically modified trees are quite common in the growth of orchard woods, especially those seeking to develop dwarf varieties or specific blossom colors or hybrids.  Keep in mind, genetically modified trees will have a reduction in the lignin compound which is responsible for the flavor the wood gives when it burns and gives off smoke vapor.

Currently, it is not legal to genetically modify forest trees but there is a lot of allowances when it comes to plantation and orchard/nursery trees, which often have chemicals applied to make up for the weak lignin which makes the wood susceptible to decay and pest infestation.

Kiln-Dried

Wood that is dried in a closed chamber in which the temperature and relative humidity of the circulated air can be controlled is called “kiln drying”.  There are three types of Kiln Drying methods: low-temperature drying which is below 130° F, conventional electric dehumidification drying, and conventional steam-heated drying which have temperatures up to 180° F.

For the most part, when a smoking or grilling wood product lists “kiln-dried” on the packaging, it does not state the type of method being employed.  Also, many that use this term do so without providing any information on what compliance record keeping is in place to attest that they are doing what they say.

There is one company who states that they adhere to the protocol designed by the United States Department of Agriculture (USDA) but quote a core temperature and length in minutes of the heating process that is not the standard written by the USDA.  Their compliance agreement is provided by the state in which the business is located, which may have a different standard in place than the USDA.

Air-Dried

The process of drying green wood by exposure to prevailing natural atmospheric conditions outdoors or in an unheated shed is known as air drying.  There are three dominate Air Drying methods: open yard, shed, and forced-air shed.  The first is not held in high regard as the wood is exposed to all the elements making it the longest method of depleting moisture content from the wood.  The second has the addition of a roof covering to maintain a precipitation-free environment, while the third option is mostly used by traditional lumber companies as it produces quicker results meaning products can be sold quicker.

Here’s the issue when you see “Air-Dried” on package labeling of grilling and smoking woods: you don’t know what method is used and no one is saying how long the wood was air-dried for.  You don’t know how old the wood is, what method of air drying was employed, how long it took to “dry” it, and you likely won’t know what moisture content is left in the wood.  Remember, dry out a piece of wood too far, and it is simply firewood designed for heat output only.

Naturally Cured

This is another term that floats out on the packaging that implies it is different from air drying techniques.  It is not different.

Naturally curing wood means the wood is stacked in a manner that allows air to flow around the wood pieces usually in an outdoor setting.  It may be left exposed, covered with a tarp or have a roof structure overhead.  Naturally curing wood for fireplace use is recommend for 365 days but there is no benchmark for the timing used to dry the wood for the use of smoking or grilling.  Some suppliers will use moisture levels of 20-30% as their benchmark but 10% is a large variable in moisture when it comes to wood.

Here is the biggest challenge with a natural curing method: dry the wood too quickly and you will find cracks, splitting, honeycombing, and/or warping.  Dry too slowly and the wood will stain and suffer decay.  Remember, decay attracts pests as that is what they feed on. SMOKING-GRILLING WOOD SELLING TERMS

Selecting

I won’t lie to you – there are a lot of choices out there for wood.  How do you go about selecting from the limited information on the packaging?

Some decisions you’ll have to make on your own: do you want to cook with bark or do you find that bark indeed fluctuates the temperature of your equipment too much?  Do you want to use a kiln-dried product even if you don’t know what temperature and for how long that product was heated?  Would you want to use a product that hasn’t had any heat application applied to it meaning there may be pests, larvae, mold, and spores that haven’t been eliminated by a heat process?  Do you want to use a product from a supplier that provides no information on the moisture of the wood?  Do you want to go with a “natural”, “air dried” product that may have been exposed to anything that could access the wood: animal feces and urine, insects, chemical contaminants from the ground or another source?

In the end, I think the selection can be easy by simply looking at the wood for purity and cleanliness, looking at the packaging for evidence of air exchange meaning its likely not completely dried out and looking at the packaging information for claims that don’t seem to match the product that is packaged inside.

Most of all, you should be able to gain valuable information from any supplier’s website on the wood they are selling to you.   If not, be cautious that they may not know anything about the manufacturing process of the wood and/or what is needed in wood to qualify it as cooking ingredient.  We hope that our discussion of smoking & Grilling Wood Selling Terms adds clarity to your selection process.

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:

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

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

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-HOT TREND MAY NOT BE THE SAFEST BET

SMOKING-GRILLING WOOD SELLING TERMS

Dr Smoke 6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

Dr. Smoke- SMOKING-GRILLING WOOD SELLING TERMS

 

Bratwurst in the Orion Smoker Cooker nicely cooked plump and Juicy

Bratwurst in the Orion Smoker Cooker nicely cooked plump and juicy!

WELCOME TO OUR BRAT PARTY-BRATWURST IN THE ORION

SMOKER/COOKER

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I believe that wood fired foods can be enjoyed 365 days of the year regardless of the temperature/conditions outside.  To ease the challenges of wood cooking outdoors when the conditions may not be optimal, I look to my equipment options and make a selection that ensures the cooking is quick and as easy as possible.

I want to have bratwurst party!  Unfortunately, I’ve chosen a -2° day to do just that.  No problem!  I simply rely on my Orion Cooker to provide a fast, high heat method of cooking with my SmokinLicious® Minuto® Wood Chips.

There’s Nothing To It!

Preparing your bratwurst for the Orion Cooker couldn’t get any simpler than making a few cross cuts in the skins to ensure they don’t burst while cooking.

The reason bratwurst is so popular for entertaining and for summer days is just how quick it is to prepare.  When you smoke a casing containing product, you want to ensure that the juices don’t cause a pressure build up and result in your brats exploding all over the smoker.  I make 3 shallow knife cuts in each brat to ensure they can plump up without exploding out of their casing.  These German brats are made with a combination of pork and veal and have an all-natural casing meaning the casing is made from the intestine of an animal.  I specifically purchased brats that were on an uninterrupted casing line so I could hang my brats on the Orion Cooker rib hooks to ensure smoke vapor envelopes each link completely, just like commercial smokehouses do.

Before smoking my German bratwurst, I’ve prepared the Orion Cooker by adding SmokinLicious® Minuto® Wood Chips in Wild Cherry to inside of the cooker. The wood chips are placed in the space between the cooker’s wall and the drip pan.  I’ve lite a chimney starter full of briquettes which when grayed over will be poured into the fuel pan.  12 briquettes are also lit in the smaller fuel pan at that top of the unit.  I’ve loaded my strings of bratwurst to the rib hooks of the unit. Next, place the lid on and let these cook and smoke for 45 minutes untouched.

Done Before You Know It-BRATWURST IN THE ORION SMOKER COOKER

Here’s why I love cooking with the Orion Cooker.  On a -2° winter day, I can still use the convection heat from the Orion Cooker to finish the German bratwurst in just 45 minutes.  In fact, I don’t use a full fuel tray of briquettes for this smoke.  Just one chimney starter full of coals plus about 15 unlit briquettes placed on top of the lit coals.  Great smoke flavor is added using Minuto® Wood Chips in wild cherry from SmokinLicious®.   I’ve hung over 24 brat links on the three rib hooks of this unit so I can feed plenty of hungry people.

Fix It Your Way

Now comes the best part!  Fixing your bratwurst the way you love it.  Put out a variety of toppings to stimulate creativity at the brat table.  I’ve included raw chopped onion, sweet pickle relish, sauerkraut, hot Hungarian pepper rings, BBQ sauce, beer brat mustard, kimchi, horseradish sauce, just to name a few choices.  Whether you slice your brat down the middle or leave it whole, anything goes.  German bratwurst done over SmokinLicious® wild cherry wood chips and hung on the hooks of the Orion Cooker, for that old school, smokehouse flavor. Bratwurst in the Orion Smoker Cooker!

Purchase products:

Wood Chips- Minuto®

More Related reading on this subject

More Related reading on this subject

Additional reading:

-GIVING AN EDGE TO SMOKY COCKTAIL SAUCE

-SMOKED BEEF SHORT RIBS

 

Dr Smoke "If you're looking for something different to cook on your Orion, brats are perfect and yummy!"

Dr Smoke “If you’re looking for something different to cook on your Orion, brats are perfect and yummy!”

Alto-Shaam® logo

Alto-Shaam®

Alto-Shaam® oven with open door viewing the cooking trays

Guest BlogPost

Smoked foods can lend an inspired touch to the menu of almost any restaurant, regardless of the type of cuisine it serves. Today, it’s easier than ever to smoke food quickly and efficiently whether in a restaurant setting or at home. The first step is to choose a hot or cold smoker. Both types of smoking devices come with their own benefits, and each is ideally suited for different types of food. Both hot and cold smoking can be used to infuse foods with different flavors; and both can be used to preserve otherwise perishable foods. The infographic below can help you decide whether hot smoking, cold smoking, or a combination of the two is right for you

Discussion of hot vs. cold smoking techniques

Chosing a method for meats, poultry, fish and cheeses

Choosing a smoker

Sources

Alto-Shaam®

Originally posted this on January 11, 2017 on their web site.  The Alto-Shaam® Social Marketing Team made a request to have us post this to our Blog.  We felt the content was a great value to our readers/followers!   Please note that the wood chips outlined in this article are limited to only those that Alto-Shaam® has available.  SmokinLicious® produces 8 species of smoker wood chips compatible to the Alto-Shaam® equipment. (Note: we do not produce Mesquite or Apple).

Purchase products:

Wood Chips- Grande Sapore®

Dr Smoke- "We like the Alto-Shaam equipment especially when cooking/smoking with wood chips."

Dr Smoke- “We like the Alto-Shaam equipment especially when cooking/smoking with wood chips.”

Is it fresh, is always a question that comes from new customers! At Smokinlicious® we are cutting products daily and measuring moisture to maintain the best smoking wood in the world

Is it fresh, is always a question that comes from new customers only! Our old customers know that at Smokinlicious® we are cutting products daily and measuring moisture to produce the best smoking wood in the world!

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

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I always find it interesting when we receive a new inquiry about providing specialty products for commercial-grade smokehouses.   I’m speaking specifically to the large commercial-grade smokehouse.  The type that utilize walk-in, wall smokehouse units that can turn out hundreds of pounds of product each cycle.

First, there’s always the question if we can duplicate the current wood chip product.  That’s where the education begins.

The Truth Is in The Sample

Sending the current wood supply sample is key to determining what should be used in product.  Once we provide the video review of what is in the sample in terms of sizing, we’re on the way to getting an understanding of why the current product may not be ideal.  Our concern is not just the overall flavor and color to the finished product, but also to reducing equipment failures that may occur from clogging of the wood material due to dust particulants.

Is It Fresh- Is Best

we check all our products for the proper moisture levels for the proper balance of too dry and just perfect for smoking. Following our discussion on product sizing, it’s time to explain why ordering fresh product is key.  We don’t operate on the concept that you need tons of extra product inventory sitting in your location, making the potential for color changes to the wood, moisture depletion, and susceptibility to mold spores a reality.  Instead, fresh product is produced when you need it, allowing for consistency in your smokehouse products’ flavor and color.  I know this is a stretch when there are many suppliers out there who encourage you to order pallet after pallet of product with the incentive of saving 10% if full truck loads go out.  Good luck getting the premium flavor and color your looking for with that old, dehydrated product!

We’ve Got Your Back

We know every customer we have the privilege of doing business with needs assurance that we can cover their needs.  That’s why our entire Team is involved to ensure that we can ship earlier if needed.  We take the time to monitor your Company’s usage and predict your next order.  Or, we can set up a shipping schedule you’re comfortable with that is easy for everyone involved and won’t require extra, valuable storage space be used.

our Minuto wood chips are a clean bark free wood chip for superior results in any commercial smokehouse. There are many sizes to fit any equipments need.Yes, you could say we are not the norm and we’d be just fine with that.  In fact, we encourage it.  To us, there’s nothing like cooking with fresh product that has been designed with your Company’s needs in mind.  That’s why our superior product will give you a superior outcome.  Fresh hardwood product for unmatched smoke infused food products. That’s the SmokinLicious® way!

More Related reading on this subject

More Related reading on this subject

Related reading:

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

-CAN HARDWOOD BE TOO DRY FOR COOKING?

-TO BARK OR NOT

Purchase products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Dr Smoke giving advice- "Fresh is best in food and in the wood products you use for smoking."

Dr Smoke- “Fresh is best in food and in the wood products you use for smoking.”

Eastern Alder tree growing in our meadow provides a light smoky taste to food when used for cooking. Perfect for fish and light tasting fare.

Eastern Alder wood for a light smoke wood flavor

ON THE LIGHTER SIDE..EASTERN ALDER!

As we highlight another hardwood from our offerings, we need to start by pointing out that we are referring to Eastern Alder not the better known Western Alder or Red Alder of the west coast.  Eastern Alder is part of the Birch family, with the scientific name of Alnus but the common names for the varieties found in the Western New York and Northwestern Pennsylvania regions of Eastern Alder (Smooth Alder), White Alder, Red Alder.

Alder is a relatively soft hardwood of medium density.  It is most commonly used with fish but I think I need to stress here that really any cooking hardwood can be used with any food item at the discretion of the cook.  Many factors play in to how a hardwood reveals itself during the cooking event: rub ingredients, brine ingredients, quality of the meat/poultry/fish, freshness of the food item, style of cooking (over the coals, in the coals, indirect heat, etc.) and most importantly, oxygen flow which feeds the combustion of the wood.   Alder provides a neutral coloring to the outer skin of foods which is why it is a favorite for fish.  Would this be a first choice for say a steak or other beef item?  No, but I certainly like to use it for lots of other things like fruit, vegetables, cheese dishes, and of course, fish.

For cooking, you can expect Alder to perform as follows:

Heat Level: Medium – 17.6MBTU

Fuel Efficiency: Fair

Ease of Lighting: Good

Ideal Uses: Cold Smoking/Poaching/Grilling/Stove Top Smoking

When you’re looking for something on the lighter menu of woods, keep Alder in mind, and explore its lighter heat level and versatility for the more delicate items of cooking.

 

Additional information:

-THE SAFE BET!

-BEYOND PRICING: THE TOP THINGS TO CONSIDER WHEN PURCHASING COOKING WOOD

-KIWIFRUIT GETS SMOKY

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- "Alder is a very versatile wood for all foods."

Dr Smoke- “Alder is a very versatile wood for all foods.”

When is a wood chip dead? We discuss the Electric smoker and what the before chips and after chips! The chips should have full combustion for the proper smoke flavor.

We discuss the Electric smoker and what the before chips and after chips!- When is a wood chip dead? The chips should have full combustion for the proper smoke flavor.

ELECTRIC SMOKERS: WHEN IS A WOOD CHIP DEAD?

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Without question, electric smokers are by far the easiest smokers to manage as they require no charcoal lighting, no constant checking of the fuel supply, and usually no messy ash pan.  These are units that are designed to run on very little wood product, usually between 2-5 ounces because the actual ‘fuel’ is an electric coil.  No gas, charcoal, or pellet.

Are There Flavor Differences?

To answer the question of whether flavor differences exist between an electric unit and those that use combustible fuel sources, you need to weigh who the response is coming from.  For me, someone who has an electric unit (we need to have a good assortment of equipment to produce our recipes), I do indeed feel there are flavor differences.  Without the volatile gases that are produced with combustible items meaning wood and lump hardwood charcoal, there is less of a smoke flavor.  The trademark smoke ring on meats can also go missing with electric units.  Take this into consideration when deciding whether to purchase an electric unit.

The Small Wood Appetite

Electric smokers are very specific when it comes to the quantity of wood to use.  Most manufacturers will provide a measurement level in ounces that you need to adhere to.  If you should have an electric unit that does not include the reference to wood quantity but does have a wood tray, be sure not to overfill that tray.  Most units use between 2-5 ounces of wood product to start.  You may have to replenish the wood 1-2 more times depending on what your smoking.  Larger cuts of meat, plan on enough wood to fill the wood tray three times.

Solid Black Wood Chips

You followed the directions and placed the referenced amount of wood chip product in the unit but when the cooking time was finished, you looked at the chip tray and found most of the wood chips still in solid form.  Nothing was reduced to ash and all the chips were black in color.  Did something go wrong?

Black color to the wood chips means that the wood processed through most of the stages of combustion and turned to carbon on the outside, giving the distinct black coloring.  If the wood chips are still in sold form, then combustion was not complete.  Complete combustion would have reduced the chips to a pile of carbon ash.

Combustion Has Needs

To ensure complete combustion of a wood product specific factors need to be in place: air-fuel ratio, quality of the fuel, reduced moisture or water level, etc.  The 3 ingredients that must be present to sustain combustion are oxygen, heat, and fuel.  If you can achieve a balance of these 3 ingredients, you will achieve complete combustion and have great success with wood product used in an electric smoker.

Can Black Chips Be Re-Used?

The most important thing to remember about combustion is when wood is reduced to carbon, it produces very little if any smoke and has no flavor release.  To answer the question of whether wood chips that are black but still in solid form can be re-used, the answer is no.

Those chips will not give out any flavor, they simply will finish the final stage of combustion and turn to ash. when is a wood chip dead

Remove those black chips and add fresh, keeping the chips in the dry state when smoking with them.  You’ll find better results and less waste in the wood product you purchase.

Did you find When is a Wood Chip Dead helpful?  Let us know and be sure to follow and subscribe to us as we bring you innovative ideas for adding wood-fired flavoring to all types of foods, the SmokinLicious® way!

For related reading:

-SMOKE SIGNALS: LEARN WHAT THE COLOR MEANS WHEN COOKING WITH WOOD

-HOW MUCH WOOD TO ADD WHEN SMOKING

-WHY WON’T MY WOOD CHIPS SMOKE??

-GIVE ME THAT BEEF BRISKET!

Purchase Products for Electric Smoker (all units):

WOOD CHIPS- GRANDE SAPORE®

WOOD CHIPS- MINUTO® & PICCOLO®

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Dr Smoke- "Electric smokers fit a very nice niche in the market especially when open flame charcoal is prohibited by the environment (condo, time share). The smoldering of the chips will provide great smoke."

Dr Smoke- “When open flame charcoal is prohibited by the environment (condo, time share), electric smokers fit a very nice niche in the market. The smoldering of the chips will provide great smoke..”

 

 our food scale demonstrates HOW MUCH WOOD TO ADD of Grande Sapore® and Double Filet wood chunks as a guide to adding wood flavoring with our Smokinlicious® products.

Our food scale demonstrates HOW MUCH WOOD TO ADD of Grande Sapore® and Double Filet wood chunks as a guide to adding wood flavoring with our Smokinlicious® products.

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HOW MUCH WOOD TO ADD

WHEN SMOKING

One of the most common questions asked when it comes to smoking foods on a gas grill, traditional charcoal grill or smoker is, how much wood do I need?  Likely the second most common question is where does the wood go?

 Let’s break this down by equipment and method of smoking so you have a good place to start in answering the above questions.

Get A Food Scale

As a reminder, wood should not be sold or referenced by weight so I always recommend you keep a food scale handy to weigh pieces of wood or handfuls of wood chips until you get comfortable with eyeballing your needs.  After working with wood on your specific equipment, you’ll develop a sense of how much will produce a smoke infusion level you and your food guests like.

To make easier understanding of the amount of wood needed, I will be referencing by ounces in my breakdown lists.

How Much Wood to Add to The Traditional Smoker

If you adhere to the basic rule of low temperature cooking on a smoker, then you’ll likely be cooking between 225° and 250°F.  You will also likely be using lump hardwood charcoal or traditional charcoal known as briquets, for the fuel or heat.  That is the material that keeps the smoker at a steady temperature.

Regardless of whether you use the snake method, minion method, or simply dump the charcoal in the smoker’s charcoal area, wood will be needed in some form to provide the actual flavor to the foods being smoked.  Why?  Because wood is what gives foods that smoky flavor and distinct texture and appearance.

For the smoker, here is a guide on wood quantity based on food being smoked and for using wood chunks.  Note, you can smoke different foods at the same time with small adjustments to these amounts.

Guide

Fruits/VegetablesTurkey/ChickenRibsPork Shoulder/Brisket
2-4 ounces4-6 ounces8 ounces10 ounces with additional needed during cooking

For placement of the wood chunks, these can go directly on the hot coals with some wood banked to the side to catch as the hot coals spread.

How Much Wood to Add to The Charcoal Grill

Essentially, you will be doing the same steps as above for the traditional smoker. The main difference between these two units is that smokers are for hot smoking and generally don’t do well when used for grilling.  In fact, I would highly recommend you never try grilling on a smoker.   Charcoal grills, on the other hand, can do both but you will have to make some airflow adjustments with the unit’s venting to ensure that you can maintain a low temperature consistently for smoking.  You also may find adding a heat insulator like bricks or stones works well to attract and use radiant heat.

Here is the guide on wood quantity based on food being smoked as well as type of wood product.  Remember, a wood chip product will combust faster so you will need more chips on hand when hot smoking.

Guide

WoodFruits/VegetablesTurkey/ChickenRibsPork Shoulder/Brisket
Chips2 ounces6 ounces10-12 ounces16 ounces
Chunks2-4 ounces4-6 ounces8 ounces10-12 ounces

For placement of the wood chunks, these always go on top of the charcoal.  You should have a piece on the hot coals and then stage some on unlit coals that will ignite during the cooking process and keep the flavor going.

The LP/Gas Grill

I think the key misnomer is that LP/Gas Grills can only use wood chips if you want to attempt to do wood-fired cooking.  That has certainly changed with the advent of dual fuel or multi-purpose grills on the market today, as well as the development and design of diffusers over the gas burners for traditional grills.  The heat covers on burners are the perfect place for wood chunks.

Even if you don’t want to add chunks directly to a component of the grill, you can use a standard wood chip smoker box and simply put chunks in the box versus chips.  Usually these boxes will hold 3-4 small chunks of wood.  The box also aids in capturing ash.

Here are the options for wood placement:

  • smoker wood chips in a foil pouch placed over a hot burner or directly on a heat bar/diffuser
  • smoking wood chips in a smoker box placed on the grill grate with the heat under it
  • smoking wood chunks in a smoker box (these will be small pieces about 2×2-inches) place on a grill grate with the heat under it
  • smoker wood chunks directly on a heat bar/diffuser (3-4 pieces) with the heat on medium

Here is a guide on wood quantity based on food being smoked as well as type of wood product.  Remember, a wood chip product will combust faster so you will need more of it on hand than wood chunks when hot smoking.

Guide

WoodFruits/VegetablesTurkey/ChickenRibsPork Shoulder/Brisket
Chips2 ounces6 ounces8 ounces with replenishment needed as they reduce to ash8 ounces with replenishment needed multiple times
Chunks2-4 ounces4-6 ounces8 ounces – may need to add an 1-2 pieces8 ounces with replenishment needed at least once

 

Also, keep in mind that if you’ve purchased a “green” wood or air-dried wood, it likely holds more moisture than a kiln dried wood.  This will change the weight.  Pieces of wood that fall into the “green” category, even if they are the same size, will weigh differently.  Work with wood long enough and you’ll develop a feel for what is just about at the perfect weight for wood-fired cooking.

Dual Fuel or Hybrid Grills

With technologies advancing in the grill world you now have so many more options for using charcoal and wood in the convenience of a gas fired grill.  For those looking to have that level of ease but the flavors of charcoal and wood at your fingertips, those equipment manufacturers are to be considered.  Just get ready to make a substantial investment as these models do not come cheap.

We hope this article provided you with new information.  Leave a comment and remember to follow us on social media for additional tips, techniques, recipes, and great photos.  As always, your suggestions on other article topics are always welcome. Hope you can use our blog HOW MUCH WOOD TO ADD WHEN SMOKING!

Additional reading you may enjoy:

BEYOND PRICING: THE TOP THINGS TO CONSIDER WHEN PURCHASING COOKING WOOD

WHY WON’T MY WOOD CHIPS SMOKE!

ELECTRIC SMOKERS: WHEN IS A WOOD CHIPS ‘DEAD?’

Electric Smoker Guy-HOW TO CHOOSE THE BEST ELECTRIC SMOKER

Purchase Products:

Wood Chunks- Double Filet

Wood Chips- Grande Sapore®

 

Dr Smoke- "With our moisture controlled products, you need a lot less wood then you think. Please follow our guide which is specifically directed to the use of our products. If it's in a plastic bag, it is not moisture controlled."

Dr Smoke- “With our moisture controlled products, you need a lot less wood then you think. Please follow our guide on HOW MUCH WOOD TO ADD which is specifically directed to the use of our products. If it’s in a plastic bag, it is not moisture controlled.”

Kiwi gets smoky by adding a new twist to your kiwifruit by cold smoking it to enhance its wonderful sweet flavor.

Kiwifruit gets smoky by adding a new twist to your kiwifruit by cold smoking it to enhance its wonderful sweet flavor.

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To our blog kiwifruit gets smoky

KIWIFRUIT GETS SMOKY

Kiwifruit is now in season!  It’s time to use this potassium, vitamin A, C & E enriched fruit in your favorite recipes.   How about doing something to up the flavor level a bit?

Packed with more vitamin C than an orange and as much potassium as a banana, Kiwifruit, more commonly called kiwi, is also a fiber powerhouse.  I’m going to take this creamy fruit favorite to a new flavor level by cold smoking it.

The Ease of Hand Held Food Smoking

To do this technique, you’ll need a handheld food smoker, SmokinLicious® Minuto® Smoking Wood Chips in size 6, 8 or 10, a lighter, a sheet pan, a food bag large enough to go over your sheet pan, and a cable tie.  Then gather together the number of kiwifruits you’d like to infuse with smoke vapor, and have a knife and cutting board available.

Let the Smoke In

Simply cut your kiwifruit in half to allow the smoke vapor to penetrate the fruit flesh.  As kiwifruit is covered by a brown, fuzzy skin, you will need some of the fruit’s meat exposed to get real smoke flavor incorporate.  Otherwise, leaving them whole won’t bring much of a smokiness to the fruit meat.

What I love the most about cold smoking with a handheld food smoker like The Smoking Gun™ Smoker, is how fast this flavoring can be done to any food, beverage, liquid, spice or herb item.  After cutting me kiwifruit in half to allow for maximum penetration of the smoke vapor, I place the cut halves on a sheet pan.  I then slip a food bag over the sheet pan.

A Pinch of Hardwood Is All It Takes

Time to prepare The Smoking Gun™ Smoker or other handheld food smokers you might have.  I take just a pinch of Alder Minuto® Smoker Wood Chips and place in the bowl of the food smoker.  I insert the tubing into the food bag, about ½ way back and gently draw at the end of the bag around the tubing.  I’m now ready to turn the food smoker on and light my Alder chips.

A Cloud of Smoky Goodness

Once the smoke is dispensing at a good rate into the food bag, turn the handheld food smoker off and remove the tubing, cinching the food bag tight.  I attach a cable tie to the end to keep it closed tight.  Here’s a tip: have your cable tie pre-looped for easy application and less chance for any leaking smoke vapor.

Allow the smoke vapor to remain in the bag until dissipated.  If you want an extremely light smoke flavor, then feel free to release the smoke vapor as you see fit.  For me, I will patiently wait for it to clear before releasing the cable tie on the bag.

Containment Is Key

Not only are hand-held food smokers, like The Smoking Gun™ Smoker easy to operate and extremely fast at infusing smoke flavor, but they also generate a lot of smoke that can be easily captured.  Although I’ve used a food bag over a sheet pan, feel free to place the kiwifruit on a plate fitted with a dome cover or simply use plastic wrap.  Anything that can trap the smoke is ideal.  You will see as the smoke is produced, it will travel throughout whatever container you’re using covering the entire food surface.  Although this looks like a huge amount of smoke that would potentially produce strong or bold smoke flavor, I remind you that I am using a very mild hardwood – Alder – to infuse smoke flavor to the kiwifruit.  I highly recommend whenever doing a fruit item – go with a milder hardwood for the infusion process.

15 Minutes to Smoky Goodness

This simple method of using a handheld food smoker with SmokinLicious® Minuto® Smoking Wood Chips in Alder to add a mild smoky flavor to seasonal kiwifruit takes just 15 minutes.  All of the nutritional benefits remain in this healthy fruit; rich in potassium, vitamins A, C, and E, as well as fiber.  Think about all the things you can do with this super fruit: add it to a smoothie, cut it up for fruit salad, pair it with a grain like quinoa, rice, or farro, or simply enjoy it as is.   For me, I’m thinking of entertaining so I will start with a cocktail recipe.

Did you like this idea?  If so, leave us a comment and let us know what you would love to see next.  Be sure to follow and subscribe to us as we bring you innovative ideas for adding wood-fired flavoring to all types of foods.  Check in next for my Smoked Kiwi Caipiroska, a flavorful cocktail featuring kiwifruit, mint, and vodka.

More Related reading on Kiwifruit gets smoky and more!

More Related reading on Kiwifruit gets smoky and more!

For related reading:

ELEVATE YOUR KIWI CAIPIROSKA

PERFECTION OF THE SMOKED PEAR!

SMOKED STRAWBERRIES WITH HANDHELD SMOKER

Products used in this blog:

Wood Chips- Minuto®

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Dr. Smoke- <em>"Smoked kiwi is a <a href="https://www.foodandwine.com&gt;Fruits">great dessert</a>, snack, or it can be added to your breakfast smoothie to provide some added flavors." try our Kiwifruit gets smoky ideas</em>

Dr. Smoke- “Smoked kiwi is a a href=”https://www.foodandwine.com>Fruits”>great dessert, snack, or it can be added to your breakfast smoothie to provide some added flavors.” try our Kiwifruit gets smoky ideas

The different cooking methods with wood chips versus chunks are discussed in our blog- WHY WON’T MY WOOD CHIPS SMOKE

Smoking wood chips burn up too fast, while the smoking wood chunks last- That’s why our blog is about WHY WON’T MY WOOD CHIPS SMOKE

WHY WON’T MY WOOD CHIPS SMOKE??

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We’ve all been there!  You purposely made a list of all the things you would need for the weekend BBQ.  Carefully selected the meat, cleaned the grill or smoker the weekend before, and purchased the wood chips to impart that great flavoring you can only get from hardwood!  You marinated the meat 24 hours ahead and woke up on grill day full of excitement.

So, what happened?

Instead of having the most flavorful meal you had to settle for an ordinary grill day with no special flare.

WHY WON’T MY WOOD CHIPS SMOKE? 

The wood chips failed to smoke.  Or, worse yet, they just burned up in minutes.

It’s time you learned exactly what to do with those wood chips so this never happens again!

Tip #1: Understand the basics of hardwood

Wood is loaded with water.  It’s only after the tree is cut that a loss of water or moisture occurs as there are two types of moisture content in wood: free water which is water in the cell cavities and bound water which is water held in the cell walls.

If you try to cook or grill with fresh cut wood, you’ll likely have a very bad meal; acrid undertones and black, sooty color.   Wet wood stimulates acrid smoke vapor.

Now, go the opposite direction.  Take a wood that is dry, as in it’s too low to register on a moisture meter, and you have a full heat generator.  This is what we want in the fireplace or fire pit to keep us warm, not in the grill, as it will simply generate too much heat and produce overdone, dry foods.

Tip #2: Understand Oxygen Flow

Even when using equipment with fuel assist like LP, gas or electric, you still need to be aware of air flow.  Quality equipment is always designed with insulation to keep heat from escaping but all equipment has at least some level of venting built in.  Whenever you use grilling or smoking woods with equipment, you need to find the balance between air intake (oxygen) and exhaust damper or vent.

Some manufacturers will build in the ideal location for the wood chips by incorporating a drawer.  Even if you don’t have this option on your grill, you can still provide the perfect spot for producing combustion to the wood by simply placing your wood chip container on or above the heat source.  That’s it!  You can accomplish this by putting your container right on the heat diffuser or bar that is under the grill grate.

Tip #3: Understand What the Lid is For

Have you ever wondered why charcoal grills have a completely removable lid while LP/Gas and Infrared grills always have a hinged lid that is permanently attached?

The reason is very basic; grill grates, regardless of material construction, are designed to absorb heat and produce conduction heat where they contact the food items (conducting heat from the grate to the food).  The lid of the grill reflects the heat back to the food grates in what is termed convection heat (transferring heat by air flow or through a liquid medium like water (think boiling eggs).  These grills maintain vents somewhere on or near the lid to vent out the gases from the LP or natural gas used to operate the grill.  Remember, LP grills need to be mixed with air to burn, thus, the reason for all those vents on LP grills!

Here’s the thing – if you keep opening the lid while using wood chips, you change the dynamic of the heat absorption forcing the unit to work harder to produce both conductive and convection heat.  Plus, you will keep altering the stages of combustion of the wood chips.  Leave the lid alone!

Tip #4: Don’t Wet the Wood Chips

The worry with wood chip use on a grill is that they will burn too fast.  Let’s break this down so you understand just what happens when smoke vapor is produced from wood material.

The drier the wood the faster it will go through the stages of combustion and the more heat it will produce.  You will get limited or no smoke production if the wood is without measurable moisture.  You need to purchase wood chips that have some measurable moisture to work effectively.  Chips labeled as kiln dried are likely too dry for producing smoke vapor.

Tip #5: Step Up from Chips to Chunks

Maybe it’s time to abandon wood chips all together in favor of bigger pieces of wood.  Here’s how to know what would work better:

If you’re cooking one item and it is a short cook time, then chips will serve you well.  If, however, you are planning on loading the grill with an assortment of foods say sausage, chicken, corn, peppers, ribs, etc., then you may want to consider using wood chunks either directly on the grill’s diffusers or in a wood chip metal box (learn how to do this).  Large and dense pieces will burn longer giving off more smoke, which means less work for you to replenish.  Plus, you can do different types of wood chunks all at the same time (one cherry, one maple, one hickory..).

You can have success with wood chips if you learn to purchase wood with some moisture, use the wood dry (no pre-soaking), keep the wood over the heat source of the equipment so it can combust, and use the right type of wood product – chips versus chunks – for the length of cook time. We hope you enjoyed our blog- WHY WON’T MY WOOD CHIPS SMOKE.

Then get ready to truly have the best grill day ever!

Related Reading:

ELECTRIC SMOKER: WHEN IS WOOD CHIP ‘DEAD?’

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

SHOULD YOU GRILL WITH MOLDY WOODS?

Purchase Products:

Wood Chips- Grande Sapore®

Wood Chunks- Double Filet

Dr Smoke- “Our moisture controlled manufacturing process enables the generation of great smoke.”WHY WON’T MY WOOD CHIPS SMOKE??

Showing the technique on how to add wood chips over charcoal with wood to enhance the flavor of any meat, fish, or vegetable being cooked

Adding grill wood chips to charcoal with wood brings added flavor to any cooking category

HOW TO USE CHARCOAL WITH WOOD IN COOKING

Listen to the audio of this blog

Listen to our blog regarding charcoal with wood

The questions are quite frequent: “Since (the equipment) uses lump charcoal, do you need to add wood for smoke flavor?” “Do wood chips or chunks work best if they are needed or desired?”  “Generally, how much lump charcoal does equipment use for 10 hours of smoke?”

Learn What To Do

The intent today is to give you a comfort with cooking fuel woods.  That includes charwood, charcoal, smoking wood chunks, and charcoal wood chips in all shapes and sizes.  Know that all these products are made from wood – hardwood to be specific since you never want to cook with any other type.  But, differences do exist between products.

Product Differences

Although the products listed above have their beginnings as hardwood trees, there are some noted differences between the products.

Charcoals:  Yes, charcoal starts out as wood but not all charcoals are created equally.  There are 2 distinct types of charcoal: briquettes and lump hardwood.  The key difference?

Briquettes are not pure charcoal but rather a combination of charcoal, coal, the starch used as a binder, sawdust, and sodium nitrate for ease of lighting.  And, yes, that means they are not a “natural, organic” product.  In fact, some brands are manufactured with lighter fluid as an ingredient.

Lump hardwood charcoal is 100% hardwood that is sourced from flooring, building material, sawmill, and furniture manufacturers as a scrap wood or bye product.  With the use of these materials, a great deal of variation in the size of the charcoal is generated which translates to variation in carbonization of the wood.  Often, there is more carbon ash in this type of charcoal but as a 100% wood product, it is viewed as a “natural” product.  Keep in mind, many lump hardwood charcoals cannot be sold as a single wood type charcoal due to the production from scrap and bye product woods, so “mixed” hardwood is the general product.

Charcoals do not produce smoke or flavor.  They are intended strictly for heat with the output level dependent on the brand.

Charwood: Often described as possessing the consistency of briquettes and the organic benefits of lump charcoal, charwood is a term reserved for those products that have a higher carbonization level which makes them much more efficient as a fuel source.

Smoking Wood Chunks & Smoking Wood Chips: These are pure hardwood that can be used for both heat and flavor.  The difficulty?  Moisture.  All hardwood contains water and, depending on the level, ease of lighting and the ability to burn or combust will vary.  This is the primary reason why most people do not use only wood when cooking but a combination of charcoal and wood.  The bigger reason?  Wood is the flavor producer!

So now that you know charcoal is for heat and hardwood is for flavor, how do you use both together for perfection in outdoor cooking?

 If you have a piece of equipment that can use both charcoal and wood, you’re on your way to an absolutely fantastic flavor.

Tips For Combining Charcoal with Wood

  • When adding both charcoal and hardwood, be sure to include a water pan to the equipment as humidity increases the smoky flavoring, helps to tenderize meat by breaking down collagen, and can give a better meat yield
  • A little wood goes a long way in terms of flavor so put only a few pieces to start – you can always add more
  • If you intended to cook for a long time, say a muscle meat like pork shoulder, then it’s important to have unlit charcoal within the equipment so that the few pounds of lit charcoal will gradually ignite the unlit and maintain the cooking temperature
  • Just like the unlit charcoal, you can place wood pieces (just a few now) along the unlit charcoal path so the flavor is also time released
  • If meat/poultry juice will drip directly into the charcoal area (you have no drip pan in place) then note that this will stimulate smoke vapor off the hot coals as drippings contain sugars, proteins, oils and the ingredients used directly on the food item, meaning you may not need to use as much wood for smoky flavors
  • The choice of smoking wood chunks or charcoal wood chips is total up to the cook – chunks will combust longer than charcoal chips but if you’re looking for faster combustion for smoke vapor, chips can fit that need
  • Select a hardwood with a moisture level of 20-25% for maximum flavor infusion
  • Amount of coals needed for the heat/temperature is dependent on the brand of charcoal, method of cooking, and equipment. A good rule of thumb is to have at least 10 lbs. available for a full day cook

Now you’re armed with the basics on cooking fuels and why a combination of products often is the best choice!

As always, we’d love to start a conversation so leave a comment.

More Related reading on this subject

More Related reading on this subject

For related reading:

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

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

-HOW MUCH WOOD TO ADD WHEN SMOKING

Purchase Products:

Wood Chips- Grande Sapore®

Wood Chunks- Double & Single Filet

Charwood

 

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Dr. Smoke "A grill is just a grill until you add SmokinLicious® smoking wood chips for charcoal with wood."

Dr. Smoke “A grill is just a grill until you add SmokinLicious® smoking wood chips for charcoal with wood.”

The sign is the entrance to the precious forest- allegheny national forest which includes 513,175 acres or 801.8 square acres and includes the allegheny reservoir natural habitat

The precious Forest Covers 513,175 acres (801.8 square miles) and includes the Allegheny Reservoir Natural Habitat.

THE PRECIOUS FOREST

Listen to the audio of this blog

Listen to the precious forest blog

It is likely when you have your heart set on some wood-fired cooked foods that you give little attention to the wood that will be required for that cooking event.  You may have seen wood smoker chips or chunks available in your local box store and decided that you can always pick those up last minute, to be assured your plans aren’t foiled. Or, you simply plan to go with charcoal chips without considering that this product is made from wood as well.

STOP and ponder this for a moment – Do you realize where exactly those wood products come from?

Unless you are in a direct county of involvement, you likely have not realized the invasions that are occurring readily to our forests, woodlots, and home landscapes.

To date, here are some of the diseases and infestations we are battling in the United States:

  • Emerald Ash Borer
  • Hemlock Woolly Adelgid
  • Whitebark Pine Beatle
  • Beech Bark Disease
  • Dutch Elm Disease
  • Butternut Canker
  • Asian Longhorn Beetle
  • Dogwood Anthracnose
  • Gypsy Moth
  • Balsam Woolly Adelgid
  • Laurel Wilt disease
  • Sirex Wood Wasp
  • Sudden Oak Death
  • Polyphagous & Kuroshio Shot Hole Borer affecting sycamores, willows, oaks, maples (including Boxelder), and commercial avocado trees.

EVERY state in the US has battled imported forest pests with the hardest hit being New York State followed closely by MA, WI, IL, VA, MI, NJ, OH, and CA.  Every decade, 25 new insect pests are established in the US which can lead for potential decimate of an entire tree species in just decades.

So why if you are a lover of BBQ smoking chips or BBQ wood chunks (smoking using wood chunks or woodchips) or other wood-fired foods, should issues with bugs be of concern?  Because cooking by fire is the oldest known cooking method for humankind.  Right now, you may simply enjoy 3 benefits of trees: for shade, for beauty (viewing), and for a flavor to foods cooked on your grill/smoker.

But there are many other benefits:

  • Decrease atmospheric carbon by capturing and storing CO2
  • Improve air quality by filtering pollutants and releasing oxygen
  • Reduce stormwater runoff and pollutants entering local water bodies
  • Increase property values by 3-7%

The pollutant removal alone that trees are responsible for provides a human health benefit worth $6.8 billion per year!  Trees keep us alive!

As of December 2016, NYS DEC has detected an increased prevalence of Oak Wilt in the state which has no known treatment to contain and kill this fungus.  Oak is one of the most popular hardwoods for wood-fired cooking methods.

Please, take the time to source wood for cooking from reputable sources and follow the laws in place in your specific state to ensure we can limit the spread of these pests and diseases, and continue to enjoy the oldest method of cooking: by fire!

More Related reading on this subject

More Related reading on this subject

Additional reading:

-ARE FRUITWOOD TREES LIKE THE APPLE “SNOW WHITE” BIT INTO?

-TO BARK OR NOT

-SHOULD YOU GRILL WITH MOLDY WOODS?

Purchase Products:

Wood Chips-Grande Sapore®

Wood Chunks- Double & Single Filet

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

Dr.Smoke- <em>"Appreciate the precious forest our renewable resource."</em>

Dr.Smoke- “Appreciate the precious forest our renewable resource.”

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