We use a moisture reader to maintain proper wood chip wetness of our products.

We use a moisture reader to maintain proper wood chip wetness of our products.

Wood Chip Wetness chart for smoking and grilling with Wood! Click To Tweet

 

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Wood Chip Wetness  Reference Data

If you’ve been following the Smokinlicious® Culinary Wood Products website for a while, then you’re very aware of how serious we take wood. It is extremely important to us to educate you on hardwood and how it can be used for cooking.  We know there are choices out there when it comes to purchasing wood.  That’s why we love to make comparisons between popular products on the market.

Recently, we investigated the moisture levels of two popular name-brand products that are available across the USA. Using a commercial-grade moisture reader (Delmhorst Instrument Co., RDM-3 #12084), we recorded the moisture level of both name-brand smoking wood chips. One was Hickory, the other Mesquite – two very popular wood species for smoking.

Why should you care about the moisture level of the wood?

Moisture is what causes wood to smolder rather than burn up.  It’s the difference between  firewood and cooking wood.  If you want to burn a fire for heat output only, then you need dry wood.  If you want to cook flavorful foods by fire, the wood needs some measurable moisture, preferably over 15%, in order to flavor the food with the essence of the wood.

The Results Are In!

The Hickory wood chips registered 7% moisture and the Mesquite 7.3%! Although SmokinLicious® is not a manufacturer of Mesquite products (we only manufacturer products native to our area), we are able to provide you with comparable numbers for our seven hardwood species. On average, the following are the moisture levels for our woods:

Alder = 19.8%

Ash = 20.2%

Hickory = 25.6%

Red Oak = 26.2%

Sugar Maple = 24.4%

White Oak = 21.9%

Wild Cherry = 23.8%

Be An Educated Shopper

It is important to remember that when shopping for smoking wood chips and chunks, products that are packaged in plastic bags generally must have an average moisture level of less than 8% to remain stable enough to prevent mold growth and spoilage. Unfortunately, this means this type of product would compromise your cooking flavor, as once the molecules of the wood are deprived of air circulation and moisture, they permanently die and cannot be re-hydrated.  That means, don’t waste your time trying soak the wood.  It will do nothing but produce a  musty smell when burning.

SmokinLicious Culinary Wood Products only sells our products fresh! You’ll never see our gourmet woods sealed in plastic and now you know why!

More Related reading on smoker wood chip wetness

More Related reading on smoker wood chip wetness

Dr. Smoke- we provide the wood chip moisture readings on all our packages as guidance for the chef to gauge the amount of smoke output to their tasting needs.

Dr. Smoke- we provide the wood chip moisture readings on all our packages as guidance for the chef to gauge the amount of smoke output to their tasting needs.

 

We discuss how long do wood chips last in an electric smoker!

We discuss how long do wood chips last in an electric smoker!

How long do wood chips last in an electric smoker Click To Tweet

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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.

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our food scale demonstrates Grande Sapore® and Double Filet wood chunks as a guide to adding wood flavoring with our Smokinlicious® products.

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

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? Click To Tweet

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

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IsIs it fresh, is always a question that comes from new smokehouse products wood chips 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! 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, is always a question that comes from new smokehouse products wood chips 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!

Smokehouse products, need fresh Smokinlicious® Minuto® and Piccolo® wood chips to produce the finest smoke flavor! Click To Tweet

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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.

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discussion of the 8 common mistakes to avoid in cooking & grilling with wood

Discussion of the 8 common mistakes to avoid in cooking & grilling with wood

THE TOP 8 MISTAKES TO AVOID WHEN COOKING-GRILLING WITH WOOD Click To Tweet

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We are approaching that exciting time of the year when just about all of North America can start to enjoy cooking outdoors again!  Make it the best outdoor cooking season yet by learning the steps to using wood for cooking and grilling successfully, avoiding the trademark pitfalls that sink those outdoor meals.

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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, smoked herbs.

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.

The Culinary Crew wants you to know …

… that the two-zone method is certainly a practice that you will want to master and prioritize in your wood cooking toolkit, especially when grilling and smoking delicate fresh consumables like herbs.  Not only will two-zone cooking avoid those acrid tastes associated with flare ups, it will infuse your food items with a nice balance of wood smoke flavoring.

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!

Smoked Ricotta Cheese- with wood chips on the Stove top
Making Smoked Ricotta Cheese on the stove top


How to Do Smoked Ricotta Cheese on the Stove Top Click To Tweet

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Smoked Ricotta Cheese – I know not everyone has a dedicated stove top smoker but I do know that we all have a large stock pot handy.  I’m going to show you an easy way to convert that pot to a stove top smoker by using micro wood chips, aluminum foil, and a roasting rack.  I’ll explain to you a combination hot/cold smoking method to bring a smoke flavor to whole milk ricotta, that will allow you to use this product in any recipe calling for traditional ricotta.   Find your stock pot and roasting rack, and let’s get smoking!

Making the Stove Top Smoker

Once you’ve selected a stock pot to use for the smoking, the preparation of the pot is quite simple.  Start by placing 2 sheets of heavy-duty aluminum foil in the bottom of the pot, allowing it to go up the sides slightly.  Then select the micro wood chips of your choice – I’m using a Sugar Maple Minuto® wood chip in size #6 – and spread into a thin layer on the foiled bottom.  Add a roasting rack.  Mine is round to fit easily in my pot.  I also like to line the lid of the pot in foil as all hardwood contains creosote which can cause some discoloration to the pot.  The foil will protect this from happening and makes clean up a breeze. 

Then place the prepared pot with the lid in place over a medium-high heat and allow the chips to heat until they are consistently producing smoke.  This will take less than 15 minutes.

Once the chips have started to combust and produce smoke vapor, it will be time to add the ricotta.  I am doing 3 pounds of whole milk ricotta as I plan to make a dessert pastry horn and then keep some spare smoked ricotta cheese for pasta recipes. 

After 12-15 minutes of heating, lift the lid and place a heat safe container of the ricotta on the rack inside your smoking pot.  Secure the lid in place and allow this to stay on the heat for about 5 minutes.  Then shut the heat off and leave the pot with the ricotta inside untouched for about an hour.  Let the smoke infusion occur with this cold smoke technique.

Tasting Notes: Any hardwood can be used for the smoke infusion but note that by retaining the pot lid in place, you are limiting the oxygen that can enter the pot.  This produces a much bolder smoke infusion than is common with the same wood used on a traditional smoker or grill.

Smoky, Creamy Goodness

Here’s something to keep in mind with this stove top DIY smoking technique.  I have a very tight seal on my pot which means it doesn’t take a lot of wood chip product to infuse a smoky flavor in the ricotta.  Plus, the fat level of this dairy product attracts smoke vapor well as this is high in water content which smoke vapor is naturally attracted to. 

If after about an hour, and after you’ve sampled the smoked ricotta, you still desire more smoke, simply turn the heat back on for about 10 minutes to stimulate the chips for additional combustion.  Then repeat turning off the heat and allowing the ricotta to sit absorbing the smoke for the set amount of additional time you want.  Once done, refrigerate the smoked ricotta until you are ready to use it, keeping this covered well.  If any liquid accumulates while refrigerated, simply pour off before using the smoked ricotta in a recipe. 

To get your recipe ideas stimulated, I’ll offer up my Smoked Ricotta Pastry Horn recipe which is super easy, fabulous looking, and can be made with an assortment of filling options.  Keep watching our website for the announcement on this recipe release.

What’s your favorite food to stove top smoke?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

The Culinary Crew wants you to know

… that experimenting with “Do It Yourself” techniques can certainly apply to using your outside charcoal or LP gas grill as a quasi-smoker too!  We’ve heard from many of our followers about deep dished aluminum food serving trays and even pie tins being used to offer a quick and easy try to food smoking.  

Step-by-step instructions on our YouTube channel
Click here to visit our narrated video with more pictures and step-by-step instructions.

SmokinLicious® products used in this blog:

Wood Chips- Minuto®

More related reading on Smoked Ricotta cheese in a horn, plus other smoking & Grilling tips and technique see our directory on previous blogs!
More related reading on Smoked Ricotta cheese in a horn, plus other smoking & Grilling tips and technique see our directory on previous blogs

Additional reading:

-THE EASY METHOD TO COLD SMOKED CHEESE

-THE KITCHEN FIND!

-TO THE SMOKE THE CHESTNUT GOES!

Dr. Smoke- Try our Stove top approach for Smoked Ricotta Cheese very easy
Dr. Smoke- Try our Stove top approach for Smoked Ricotta Cheese very easy

Savory Smoky-Grilled Potatoes

Savory Smoky-Grilled Potato (es)

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SMOKY-GRILLED POTATO: OUR #1 CROP GETS A NEW FLAVOR TAKE-As the #1 crop in the world, available all year, potatoes are a favorite for a variety of reasons.  Get the nutritional benefit of this abundant vegetable by adding flavor in a different way – cooking it over charcoal and hardwood!

Ingredients:

Simple Preparation For a Simple Vegetable

I’m using small red and white potatoes.  You’ll need a knife and cutting board, as I like to cut these small potatoes in half to allow for maximum wood fire flavoring.  I’m going to use a vegetable grill pan but you can use any heat safe pan whether foil, glass, heat-safe ceramic, or cast iron.  Cut each potato in half, and place in the grill pan.

Seasoning and Oil Bring Out the Best

Just 3 simple ingredients are needed before the pan is placed on the grill.  Drizzle three tablespoons of oil over the halved potatoes, then add coarse salt and fresh pepper.  The oil can be grapeseed, walnut, almond, vegetable, or canola, anything you have and prefer.  Mix well to ensure each potato is coated, then let rest to allow the seasonings to penetrate before adding to the hot grill.

Charcoal Grill Set Up

Time to get the grill ready.  I’ll be using a combination of charcoal and wood – charcoal as the fuel for heat and wood chunks and chips for flavor.  Keeping my intake vents open on the kettle grill, I start a chimney full of charcoal.  Just one chimney will be needed for the actual cooking.  I lay a small line of unlit coals down both the right and left side of the charcoal grate to keep my temperature stable through the cook.  I pour the hot coals in the middle then add two Sugar Maple wood chunks and a handful of Wild Cherry Grande Sapore® wood chips on top of the hot coals.  On goes the food grate and then my vegetable pan of halved seasoned potatoes.

The depth of Flavor Through Smoke

Once the wood is set up and the food grate is on, the pan of potatoes is added.  Put the grill cover on and adjust the lid outtake vent to 1/3 open position.  Now, adjust the lower intake vent to the ½ open position.    Let the potatoes cook for about 25 minutes prior to stirring.  You’ll see the golden hue from the maple and cherry smoke vapor.  Be sure to rotate the potatoes on the bottom to the top so that there is even color and flavor to each piece.  The total cook time will be close to an hour but each grill and charcoal will perform differently so be sure to watch closely after the first 35 minutes.  Remove when the potatoes can be pierced easily with a toothpick or knife tip.

Full Flavor With All the Nutrition Intact

With all the nutritional value still intake, these golden, smoky potatoes are ready to eat as is or you can include them in your favorite potato recipes.  I’ll be giving a smoky edge to my interpretation of a potato curry in our next recipe feature.  Take advantage of this popular comfort vegetable and the ease of using a charcoal/wood grill for cooking and give your meals a memorable flavor enhancement.

The Culinary Crew wants you to know

that potatoes are one of the easiest veggies to grill or smoke!  A minimum amount of effort will yield maximum deliciousness.  Go ahead and experiment with a variety of your favorite spices or ingredients when grilling or smoking your spuds.  Cilantro, curry, garlic or onion powder and even a touch of cayenne pepper can add a taste zip to these great and hardy tubers.  There are many varieties of potatoes and they all do well on a grill or in a smoker but, just remember- the fresher the better!

As always, we’d love to hear your thoughts on our feature so start the conversation with a comment!

Dr. Smoke try this smoky-grilled potato technique!

Dr. Smoke try this smoky-grilled potato technique!

Related Reading

-HOW TO USE CHARCOAL WITH WOOD IN COOKING

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

Smoked cheesy potatoes- what a wonderful twist!

SMOKED CHEESY POTATOES- WHAT A WONDERFUL TWIST

SmokinLicious® Products in this blog:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

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CRUSHED OR DICED WOOD CHIPS? Click To Tweet

You see the options all the time.  Crushed or diced tomatoes?  Every chef knows when and why you choose one over the other. Did you know the same concept is true for wood chips?

At SmokinLicious®, the only true cooking wood Company, we produce our wood chips in the same manner as tomato processors! We crush the wood for our Grande Sapore® chips – these pieces produce a unique flavor because of their shape just like crushed tomatoes give a deeper flavor to recipes!  These chips are meant to last and work with other ingredients for full flavor balance. We also offer our “diced” option of predetermined wood slices to produce our Minuto® and Piccolo® chips for smoldering on heat plates, cast iron, and flavor bars.  Just as diced tomatoes give a fresh-from-the-garden taste, diced wood chips likewise produce a different, often more intense fresh wood flavoring.

SmokinLicious® only manufacturers cooking woods.  That is our primary and only business.  We know hardwoods for cooking, all types of wood-fired methods.  And we know wood flavoring – how to get the best clean flavors from the select hardwoods ideal for cooking!

See for yourself why we are a superior product with a superior outcome.  Enjoy the benefits of the knowledge of our flavorists and get the options you are looking for.  Made the SmokinLicious® way!

Dr. Smoke- there is a smoking difference between crushed or diced wood chips

Dr. Smoke- there is a smoking difference between crushed or diced wood chips

Our Culinary Team wants you know

… that the crushing and dicing method of our making of culinary wood chips is strikingly similar in concept to how grapes are processed in the phases of wine making?  For example, the Ripasso method of Italian wine production starts out with crushed, partially dried grapes and proceeds on to fermentation with the leftover skins.  Both Ripasso produced wine and our crushed or diced wood chips offer distinctive flavor, body and personality in a class of their own!Our process is very similar to making wine from grapes

JUST BECAUSE YOUR SMOKING FOOD (THAT IS!) DOESN’T MAKE IT ALL BAD!

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listen to JUST BECAUSE YOUR SMOKING FOOD

Recently, I received a very interesting question regarding the safety of ingesting foods and beverages that have been exposed to smoke vapor using hand-held food smokers.  Specifically, the question consisted of whether you need to be 18 years of age for items that have been infused with smoke using these gadgets.

The breville handheld smoker

#handheldsmoker

This got me thinking:

  • does the word “smoke” automatically give off the bad vibe response?
  • why do people only inquire about the smoke without needing to know more about the plant source that produces that smoke?

There is a lot of data out there on carcinogenic effect to high heat grilled foods like burgers, chicken, and steaks, even data on hot smoking foods at lower temperatures.  Really, what it all boils down to is, if you grill meats to the point where you blacken them, that increases the risk for the carcinogens.  Even if you cook to the blacken state, eating these foods in moderation will halt any real risk over an average person’s lifetime.

So why the question on legality to consume smoked foods and beverages?

 If you understand that the tobacco industry had to start putting warning labels on tobacco packaging back in 1966, and smokeless tobacco products in 2010, then you comprehend that smoke vapor does contain toxins.  Everything regarding the level of toxicity with cooking is related to the type of food, method of cooking, cooking temperature, and length of cooking time.

Let’s examine those parameters from the handheld food smoking perspective.

You are not cooking the food by this method, merely infusing it with the smoke flavonoids, so there is no temperature (cold smoking technique).  You are not exposing the food to smoke vapor for hours – it really comes down to minutes.  Most importantly, you are not directly attempting to inhale the smoke vapor into your lungs.  Yes, if your standing near the container that is holding the cold smoke when you open it, you will have some exposure but not like the person that takes a drag directly from a tobacco product or is chewing on a tobacco product!

Like anything else in our world, there are risks to everything we do, experience, sense, taste, explore, desire.  Hot smoking is another name for roasting just at a lower temperature and usually with cheaper cuts of meat.

SmokinLicious® Double Filet wood chunks are clean and bark free wood pieces that will provide a tasty tinge of smoke to all of your favorite ingredients.

SmokinLicious® Double Filet wood chunks

What should never be compromised is the plant material – the wood – that is used to extract these flavors.

I believe it is time to start asking more questions about the hardwood products being used for the smoking process rather than focusing on the process itself. Click To Tweet  Perhaps the risks associated with dirty, moldy, contaminated wood are too high to ignore anymore.

SmokinLicious® products:

Wood Chunks- Double & Single Filet

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

More related reading on the art of smoking food and cooking wood

More related reading on the art of smoking food and cooking wood

More blog topics like this one:

-APPLEWOOD – WHY WE DON’T USE IT! – HERE’S WHY

-SHOULD YOU GRILL WITH MOLDY WOODS?

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

-SMOKING-GRILLING WOOD SELLING TERMS DEMYSTIFIED

Dr. Smoke hopes you enjoyed-JUST BECAUSE YOUR SMOKING FOOD (THAT IS!) DOESN’T MAKE IT ALL BAD!

Dr. Smoke hopes you enjoyed-JUST BECAUSE YOUR SMOKING FOOD (THAT IS!) DOESN’T MAKE IT ALL BAD!

THE KITCHEN FIND!

Stove top smoking techniques do not require fancy equipment, there are plenty of pots in your kitchen.

Stove top smoking techniques do not require fancy equipment, there are plenty of pots in your kitchen.

STOVE TOP SMOKING….

If you’re like me, over the years you’ve become a collector of various cooking gadgets and equipment to the point where you simply don’t have room for one more thing!  Yet, you are enamored with the thought of doing stove top smoking & cooking when the weather isn’t cooperating or you simply prefer to be in the house rather than take food and gadgets outside.

Well, I have got just the solution for you!

Stove top smoking can be as easy as locating a deep pot with lid, metal steamer insert, aluminum foil and tools you likely already own.

Now when I say deep pot I’m talking about a lobster pot, large sauce pot, or even a Dutch oven.  Anything that has capacity to hold a suitable number of food items on a steamer insert will do.

Once you have your pot and food item that you want to smoke follow these steps.

STEPS FOR STOVE TOP SMOKING:

  • Put a piece of foil at the bottom of the pot so it touches both sides
  • Place a second piece of foil or disposable foil pie plate on the chips followed by your steamer insert. (This will keep drippings from falling on the chips.)
  • Place the food items (chicken, fish, pork, beef, vegetables, fruit, etc.) on the steamer. Be careful not to crowd so the smoke can circulate around the food.
  • Depending on the extra room in your pot, if there is a lot of surface above the foods, go ahead and tent the steamer insert with foil so the smoke vapor has less area it needs to travel
  • Put the lid on the pot and seal the rim with foil to ensure none of the smoke vapor can escape
  • Turn the heat under the pot to high and allow to begin the smoking for 5-8 minutes
  • Reduce the heat to medium and cook small food items like chicken, fish, vegetables, or fruit for 10-15 minutes. Large food items like pork tenderloin, beef short ribs, etc. for 30-40 minutes.
  • Shut off the heat and allow the food to rest in the residual smoke vapor for 10 minutes
  • Remove the lid and foil tent if one was used

If you have done smaller cuts of poultry, fish, or meat, these may well be cooked through (175° F for dark meat 165° F for white meat). Otherwise, if cooking is still required, transfer the food to an oven safe dish or sheet pan and finish cooking in the oven.

There you have it!

Minuto wood chipsA simple in-house, smoking technique using tools you likely already have in the kitchen!  Just think, you stayed warm, dry, and comfortable in your own house while the Grande Sapore®, Minuto®, or Piccolo® Wood Chips did their wood-fired magic.

As always, we would love to see your take on the homemade stove top smoker so send along pictures.

info@smokinlicious.com

SmokinLicious® Products used in this technique:

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

Additional reading:

-A DIY STOVE TOP SMOKER MAKES PERFECT SMOKED RICOTTA CHEESE

-THE EASY METHOD TO COLD SMOKED CHEESE

-PERFECTION OF THE SMOKED PEAR!

-TO THE SMOKE THE CHESTNUT GOES!

Dr. Smoke "It doesn't take fancy equipment to smoke foods on the stove top."

Dr. Smoke “It doesn’t take fancy equipment to smoke foods on the stove top.”

The Three ways we smoked-wood flavored our Boston Butts!
The Three ways we smoked-wood flavored our Boston Butts!

3 METHODS OF SMOKING BOSTON BUTT Click To Tweet

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This certainly is a clear example of how anyone can produce authentic barbecue on the equipment they have even if it’s not a traditional smoker.

3 Methods of Smoking Boston Butt-

It should come as no surprise that majority of grill owners invest in a gas grill for their outdoor cooking with over 80% of these owners investing in multiple accessories for that grill.  Often, many of these grill owners will venture to make an additional purchase of a second type of grill like a charcoal or pellet grill/smoker, in order to be able to cook more barbecue or smoked food options.

My intent is to demonstrate to you that you can produce authentic flavors, colors, textures, and aromas of favorite barbecue proteins with a variety of equipment, all outfitted with hardwood for the authentic wood flavoring.

I’ll be taking Boston butt to a traditional gas grill, a kettle charcoal grill, and a convection-style grill to demonstrate just how easy it is to cook this popular animal protein while giving you a bit of education on how these units are different when hardwood is incorporated.

Set Up Similarities and Differences

When it comes to setting up the grills for smoking, there are some obvious differences.  First, let me name the equipment brands I’ve included and the intended set up of each for cooking and smoking the Boston Butt cuts, all of which approximate 8 lbs.

Our Boston Butt (s) on the Stok Gas Grill with accompanying Smoker boxes
Our Boston Butt (s) on the Stok Gas Grill with accompanying Smoker boxes

The Stôk Quattro 4-Burner Grill:

If you are not familiar with this grill, it is equipped with an insert system to allow you to use a standard grilling grate, a griddle, grill basket, vegetable tray, pizza stone, Dutch oven, Wok, and other inserts that easily pop in and out of the cast iron grates.  Despite this feature, you can do traditional smoking using wood chunks without the need for the smoker/infuser insert.

Whenever I smoke on a traditional gas grill, I always set up a two-zone cooking method.  This means, on my 4-burner Stôk, I will ignite just two of the burners on one side.  You can either place wood chunks directly on the heat shields of the unit or use a metal smoker box.  My Boston butt will cook on the unlit side of the grill with a metal smoker box containing 3 wood chunks on the hot side.  I’ve also included a second smoker box to make it easier to swap out the first when the wood becomes completed charred.  My temperature is 225°F for the actual cooking.

Our Boston Butt on the Orion Cooker with Minuto® wood chips in the inner ring
Our Boston Butt on the Orion Cooker with Minuto® wood chips in the inner ring

Orion Cooker:

This is an outdoor convection unit that uses briquets for the heat and Minuto® Wood Chips placed around the drip/water pan for the wood flavoring.  This unit will be the fastest to cook the Boston Butt, with an anticipated timing of 4-1/2 hours total.  This is a direct cooking method that uses the radiated heat of the stainless-steel body to trap and circulate the heat for faster cooking time.

There is no ability to replenish the wood chips with this unit due to the high heat level.  About 15 lbs. of briquet and 4 ounces of Orion Custom Wood Chips is all that is needed to smoke, plus some water in the water/drip pan for a moist outcome.

Our Boston Butt on the Weber® kettle Grill with double filet wood chunks
Our Boston Butt on the Weber® kettle Grill with double filet wood chunks

Weber® Kettle 22” Charcoal Grill:

 Likely one of the most popular charcoal grills, the Weber® kettle provides for the opportunity to cook with charcoal and hardwood.  I’ll be setting up my grill using a two-zone method; charcoal/wood on half the fire area and the meat placed on the indirect side.

Due to the length of time Boston butt takes to cook, you likely will need to replenish the charcoal for maintenance of heat level.  I prefer to maintain a temperature around 250° F.

For similarities: both the Weber® and the Stôk grill were set up with a two-zone cooking method.  Both included use of the SmokinLicious® double filet wood chunk.  The length of cooking time between the charcoal unit and the gas unit are very similar, taking close to 10 hours.

For differences: temperature maintenance is easier with the gas and convection units.  The charcoal unit requires much more supervision to ensure that the fuel (charcoal) is replenished prior to the temperature of the grill decreasing significantly.  You are also able to check on the meat’s coloring and evenness of cooking with the charcoal and gas units while the convection unit is generally left alone until closer to the recommended cooking times.  Though you can check on the doneness of the meat at any point with the convection unit, generally there is no need to do anything but wait.

Regarding cooking variations, let’s discuss color, bark formation, moisture of the meat.

Barbecue By All Methods

With all four of the Boston Butt (s) prepared in the same manner – excess fat trimmed to ¼-inch or less, a dry rub applied on all sides, and marinated for 24 hours – this is a fair comparison of how each grilling and smoking method produces the barbecue results commonly looked for.

Bark:

Without question, bark or the outer crust that develops from exposure to a lower temperature, long cook time, and smoke vapor infusion was greatest on the Boston butt cooked on the Weber® Kettle 22” Charcoal Grill.  The gas grill produces the least amount of bark which is dominate on the outer edges and top surface.

Color:

The darkest coloring to the bark and the most obvious smoke ring was on the meat cooked on the charcoal grill.  The Orion Cooker produced a brown hue to the meat’s exterior while the meat cooked on the gas grill retained a red hue that was indicative of the dry rub color.  Charcoal grills will produce a black hued coloring due to two combustible materials: charcoal or charred wood and hardwood.

Moisture: 

The meat that produced the greatest amount of rendered juice was from the charcoal cooking method.  Second, the convection grill method followed by the gas grill.  However, the greatest internal moisture level was obtained from the indirect cooking method on the gas grill, followed by the charcoal method and lastly the convection method.

Final Notes:

What we’ve set out to accomplish with this multi cook segment is to prove that no matter what equipment you have, you can produce authentic flavor, aroma and texture to Boston butt.  This can be invaluable for those times when you may not have a lot of time to supervise the smoker or grill but still want authentic barbecue.  Or, when you must make a lot of meat meaning you must use all the equipment options you have available.

All four Boston Butt (s) one done on charcoal with the Weber, another in the Orion with wood chips and two on the gas grill with wood chunks- the coloring is not much different!
All four Boston Butt (s) one done on charcoal with the Weber, another in the Orion with wood chips and two on the gas grill with wood chunks- the coloring is not much different!

From a taste perspective, our sampling group indicated that the strongest smoked flavor was from the charcoal unit, followed by the convection grill and lastly, the gas grill.  Keep this information in mind when you’re cooking for others, as boldness of the smoke flavor can be controlled not only by the amount of time exposed to the smoke vapor, but also with the equipment used for the cooking and the amount and type of hardwood used in the process.

This certainly is a clear example of how anyone can produce authentic barbecue on the equipment they have even if it’s not a traditional smoker.

Making you an informed consumer through valuable articles like this one.   Leave us a comment and follow us or subscribe for more great recipes, techniques, tips, and the science behind the flavor.  That’s SmokinLicious®.

SmokinLicious® Products used in these techniques:

Wood Chunks- Double & Single Filet

Wood Chips- Minuto®

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

More blogs you may enjoy:

-Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

-GRILLED LAMB

-GIVE ME THAT BEEF BRISKET!

-ROSEMARY INFUSED SMOKED BEEF SHANKS FROM THE GRILL

Dr. Smoke- We used three different methods to cook our Boston Butts for a party! All turned out tasty!
Dr. Smoke- We used three different methods to cook our Boston Butts for a party! All turned out tasty!
Smoked Whiskey Cocktails are great libations for drinking!
Smoked Whiskey Cocktails are great libations for drinking!

Guest blog- Kylee Harris, an events planner and writer.

 

Let's Smoke the Whiskey for our cocktails Click To Tweet

There are over 550 annual barbeque competition events in the United States. Originally constrained to the Southern states, barbeque is now ubiquitous in most parts of the country. Thanks to the popularity of all things vintage, craft cocktails have made a huge comeback, and although it may not seem so at first glance, these two are a match made in heaven. As creative as barbeque pitmasters can get with their rubs and sauces, so, too, can you with specialty cocktails to pair with smoked meats.

A Classic Match

You don’t need a pull-behind trailer rigged with the latest smoking equipment to make your own delicious smoked meats. As long as your kitchen is equipped with a stove, you can get in on this delicious food preparation. While you can purchase stovetop smokers, it’s fairly easy to DIY a smoker yourself with household products you probably already own. No matter what you’re serving, a Manhattan will pair beautifully with your meat.

Classic Manhattan

Classic Manhattan- for our smoked whiskey cocktails
Classic Manhattan (up)

Ingredients:

  • Ice
  • 2 oz. whiskey
  • ½ oz. sweet vermouth
  • dash of Angostura bitters
  • orange peel
  • Maraschino cherry

Shake whiskey, vermouth, and bitters with ice; strain into lowball glass. Rub the rim of your glass with the orange peel and garnish with cherry. Substitute vermouth with 1 oz. of agave nectar and use chocolate bitters and Jim Beam Devil’s Cut (barrel aged whiskey) for an alternate take on this classic.

Perfect for Summer

Take this simple, two-ingredient cocktail and kick it up a notch by infusing it with a smokey flavor that matches your menu. With a smoking gun (available for around $100, or you can make your own with some inexpensive tubing and a small-mouthed container), you can “rinse” your chilled glasses with smoke, or even smoke your entire concoction, using the same wood you use for your meat. The tartness of the grapefruit juice will cut the richness of the meat and is perfect for a backyard, al fresco dinner.

Jack Honey

Jack honey cocktail
Jack Honey cocktail

Ingredients:

  • 2 oz. Jack Daniels Tennessee Honey
  • 3 oz. fresh-squeezed grapefruit juice

Pour over ice into collins glass.

Something Truly Special

If your skills as a pitmaster aren’t the only thing you want to show off, here is a very special cocktail that will wow your guests. The smokey flavor and touch of cinnamon gives the classic whiskey sour a brand new twist that will leave your guests in awe. You’ll need to plan ahead for this one, as it requires two different, homemade syrups, but if you’re looking to win for best bartender, this one can’t lose.

Smokey Sour

classic whiskey sour
Classic whiskey sour

Ingredients:

  • Ice
  • 2 oz. whiskey
  • ¾ oz. fresh lemon juice
  • ½ oz. cinnamon bark syrup (.3 oz cinnamon bark, 1 cup Turbinado sugar, 1 cup water; bring ingredients to a boil and simmer over low heat for 2 minutes, let sit for 2 hours, strain and keep refrigerated)
  • ¼ oz. Lapsang souchong tea syrup (3-4 tea bags, 1 cup Turbinado sugar, 1 cup water; bring ingredients to a boil and simmer over low heat for 2 minutes, let sit for 2 hours, strain and keep refrigerated)
  • 1 egg white

Add all ingredients to a shaker and shake until frothy. Strain into a coupe glass. 

The bold, rich flavor of whiskey is the perfect complement to a rich, smoked meat dish; both American traditions trace their roots back to the South. If you are looking to skip the same old beer next time you smoke meat for your guests, you can’t go wrong with whiskey cocktails, either made-to-order or batched for a larger group. Let the elements of barbequing guide you to experiment with new techniques and flavors and take your pairings to a new level.  

SmokinLicious® products:

Wood Chips- Minuto® & Piccolo®

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

More related blogs:

-How To Maintain A Safe Kitchen Environment

-HOW TO MAKE THE BEST SMOKY COCKTAILS

-SMOKY BOURBON CRANBERRY COCKTAIL

Dr. Smoke- Thank you Kaylee for another very informative article!
Dr. Smoke- Thank you Kylee for another very informative article!
Our Fresh Okra ready and on the stove top smoker pan to become our Smoked Okra
Our Fresh Okra ready and on the stove top smoker pan to become our Smoked Okra

Smoked Okra- Veggies like a Smoky flavor Too!

Listen to the audio of this blog

It’s time to bring a smoky flavor to one of my favorite though limited in availability, vegetables – smoked okra!  Known as a super healthy food but one that sometimes confuses people on how to cook and eat it, I’m going to bring you an easy method of tenderizing and infusing okra with a pleasant smoky flavor that doesn’t stimulate the sticky juice known to lurk inside. 

Though I’m going to use a stove top smoker for my infusion, you can easily adapt this method to the gas grill, charcoal grill or electric smoker using a vegetable basket or tray.  Seek out some vibrant green, firm okra and let’s get started on a new way to cook and flavor this healthy vegetable.

Smoker Set Up

The nordic ware stove top smoker we used
#smokedokra

I’m using my Nordic Ware Stove Top Kettle Smoker for this hot smoking method.  To start, I place the smoker base on the unlit burner and add about ¼ cup of Minuto® Wood Chips – I’m using a #6 in Sugar Maple – from SmokinLicious®.  I place the drip pan on top of the wood chips and then ensure the food insert pan is clean and dry.  For vegetables, I usually use a medium heat setting on my stove – I have a gas stove top.  This will register between 200-250°F on the kettle smoker’s temperature gauge.  Next, I’ll do a simple preparation to the okra and we’ll be ready to turn on the heat to the stove top unit.

Tasting Notes: For the charcoal grill set up, use a two-zone cooking method  – charcoal and wood lit on one half of the grill while the vegetable tray or basket containing the okra will go on the unlit side of the grill.  Do the same set up on the gas grill.  For the electric smoker, be sure to use a lower heat setting – around 180°F.

Trim and Smoke

Nothing could be simpler than the preparation for okra.  You’ll want to ensure that the outside is clean and dry so a simple water wash is good with a pat dry.  I like to remove the stem top to allow penetration of the smoke vapor into the center of the pod.

our prepared fresh okra on the smoker pan
#okra

Place about one pound of fresh okra with the stem tops trimmed into the smoker’s food tray.  Try making an even layer of pods so the smoke vapor can flavor the pods evenly.  Cover the kettle smoker with the lid and turn the burner on to a medium setting.  I use my stove’s vent on high to keep the aroma down somewhat. 

Allow the okra pods to tenderize and smoke for about 20 minutes before checking.  You just want them to be tender (not falling apart), to where a knife can still cut them into pieces.  Once done, remove the pods to a bowl and use these in recipes calling for okra or you can serve as is with a favorite sauce. 

I plan to make a soup with this batch of smoked okra that will compliment my diced tomatoes.  You’ll find that recipe publishing soon under the title “Wood Fired Okra Soup,” which is a great way to enjoy the healthy benefits of this less used vegetable. 

our finished bowl of smoked okra soup
#okrasoup

Tasting Notes: By smoking the okra you’ll find the mucilaginous juice reduces significantly.  There will still be enough of this juice left within the pods to gently thicken the soup.  I prefer to start cooking this soup, then refrigerator overnight, and reheat for serving the next day.  This produces the perfect, slightly thickened consistency to be ladled over cooked rice.

Do you have a favorite method of cooking okra?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® products used for this technique:

Wood Chips- Wood Chips

More related reading on smoking & Grilling tips and technique besides smoked okra
More related reading on smoking & Grilling tips and technique besides smoked okra

More blogs you may enjoy:

-A DIY STOVE TOP SMOKER MAKES PERFECT SMOKED RICOTTA CHEESE

-PERFECTION OF THE SMOKED PEAR!

-CHARRED BROCCOLI SOUP!

Dr. Smoke- Wood Fired Smoke Okra is fun and easy to prepare on the stove top with a smoker unit or a stock pot!
Dr. Smoke- Wood Fired Smoke Okra is fun and easy to prepare on the stove top with a smoker unit or a stock pot!

Smoky Cocktails are the best way to bring in the smoky flavors during the cold wintry nights! Or to just add a pre-taste to your upcoming BBQ!

Smoky Cocktails are the best way to bring in the smoky flavors during the cold wintry nights! Or to just add a pre-taste to your upcoming BBQ! Learn the easy steps

HOW TO MAKE THE BEST SMOKY COCKTAILS Click To Tweet

Listen to the audio of this blog

An easy way to give your guests or yourself for that matter, a change from the old cocktail is to smoke the entire drink or a component of the cocktail.  I’m going to provide you with some examples of how to take any  cocktail recipe  and advance its flavor to something spectacular.  Once you see how simple it is to build a balanced cocktail with smoke infusion as one component, you’ll be ready to upgrade your cocktail recipes to include smoke as your hidden umami.

What to Smoke

The easiest method of  smoking a cocktail  is to smoke the finished drink.  However, depending on what cocktail ingredients your using, this may result in a drink that is too strong.  Generally, speaking, a sweeter drink can tolerate more smoke vapor.

Here are some options for you to consider when contemplating a smoked cocktail: you can smoke the entire drink, you can smoke one ingredient of the drink, or you can smoke the water to make the ice for the drink. One of my rules is the more ingredients in the cocktail, the more likely you can smoke the entire drink.

For ingredients, any one or a combination of ingredients can be smoked.  Simple syrup, cream, citrus, etc. are all good options.  Keep in mind that smoke is attracted the most to  cold items  so if you want an intense smoked cocktail, chill the ingredient first prior to smoking.

Tasting Notes: Keep in mind, when you cold smoke using a handheld food smoker, the intensity of the smoke can be high.  Due to the immediate ignition of the micro chips, the smoke production is great.  You can control the level of smoke by only trapping a small quantity of smoke for a lighter infusion versus allowing the container to fill completely with smoke vapor.

The breville handheld smoker

#handheldsmoker

Balancing Smoke with Other Flavors

Whether the cocktail contains fruit, hard liquor, or cream, you can make a flavorful and desired cocktail.  For a drink like the Jack Frost which contains lots of sweet juice and cream of coconut, smoking the entire drink provides great balance.  For a drink like the Harvest Sparkle, smoking the simple syrup works well.  Our Cranberry Bourbon cocktail goes hardy whether served hot or cold when we cold smoke the whiskey.  And the Winter Wonderland enjoys a smoky layer to the cream of coconut for a luscious take on this four-ingredient cocktail.  Never forget, when in a pinch, consider simply  smoking the water  to make the ice cubes for a no-fail option on the smoked cocktail, that will remain subtle for most any guest who is served.

Do you have a favorite smoked cocktail?  Leave us a comment to let us know and subscribe to our channel to get all the tips, techniques, and recipes we bring your way.  Always eager to share our expertise on all things wood fired, that’s SmokinLicious®!

SmokinLicious products used in this blog:

Wood Chips- Piccolo®

More Related reading

More related reading on smoky cocktails and specific drink recipes in our recipe blog!

Additional reading:

-SMOKY BOURBON CRANBERRY COCKTAIL

-ELEVATE YOUR KIWI CAIPIROSKA

-THE SMOKED PEAR BELLINI COCKTAIL

-STRAWBERRIES GET SMOKY FOR AN AQUA FRESCA COCKTAIL

Dr. Smoke-

Dr. Smoke it is easy to make smoky cocktails with a handheld food smoker!

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