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

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

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

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

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

Why Two-Zone is Best

 smoker box and single filet wood chunks

 

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

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

Set Up a Two-Zone

setting up the smoker box on the grill

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

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

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

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

Cook Anything!

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

 

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

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

Use Like an Oven & Walk Away

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

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

SmokinLicious products used in this blog:

Wood Chunks- Double & Single Filet

More Related reading on this subject

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

Additional reading:

-EASY GRILL ROASTED TOMATOES

-ODE TO THE GRILLED FAVA BEAN

-WOOD ROASTED ONIONS TO DIE FOR!

 

 

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

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

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

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

ODE TO THE GRILLED FAVA BEAN

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

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

Grill Set Up

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

 Simple Bean Prep

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

The Grill Act

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

Buttery, Smoky Finish

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

 

 

Purchase products:

Wood Chunks- Double Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

-WOOD GRILLING AVOCADO

-INFUSING WOOD SMOKE INTO BRUSSELS SPROUTS

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

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

Showing how to infuse cherry wood smoke into brussels sprouts using an iron skillet on the gas grill is simple and easy and adds a smoky touch

Infusing cherry wood smoke into Brussels sprouts using the gas grill is simple and easy and adds a very flavorful touch to this hearty vegetable.

INFUSING WOOD SMOKE INTO BRUSSELS SPROUTS

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A favorite of the cabbage family, Brussels sprouts came to the United States via French immigration in the 18th century.    They are dominantly grown in California and available June thru January making them a Fall and holiday menu favorite.  SmokinLicious® will take the flavors up a notch and add wood smoke into Brussels sprouts for two upcoming recipes.  We’ll do this on the gas grill fit with wild cherry wood chunks to bring subtle smokiness to the finish sprouts.  First purchase 3 lbs. of Brussels sprouts and get two cherry single filet chunks, and you’re ready to fire up the grill and get smoking.

The Easy Grill Method

Bringing the flavor of wood smoke into Brussels sprouts is so easy.  To start, gather about 3 lbs. of Brussels sprouts, some cooking oil, butter, and a heavy-duty skillet. I prefer a nut oil like walnut or almond. For a skillet I’ll be using cast iron.  I’ve trimmed the ends on about half the sprouts and for the other half, I’ve trimmed the ends and cut them in half.  That’s it!  Fire up the grill and get ready for a quick method of adding great wood-fired flavor.

It only takes a couple of pieces of wood chunk to bring fabulous flavor to the grill.  I set up a cast iron pan on one side and place two cherry wood chunks on the heat shields of the far burner.  Let the pan heat up for about 5 minutes then pour in a couple of tablespoons of oil and heat.  Right before I add the Brussels sprouts, I add a couple of tablespoons of butter.  In go the whole Brussels sprouts and the lid comes down.  Leave untouched for about 5 minutes before turning.

Flavor Finish

As I have two recipes in mind I’m cooking two batches of Brussels sprouts: one batch whole and one batch halved.  After leaving for 5 minutes, I stir them to ensure that all surfaces are infused with wood flavor.  I maintain a temperature of 350-375° F which will make this a quick cooking method.  The first 5 minutes, the lid is down but once stirred, you can finish the cooking with lid up.  Remember, cast iron will retain heat, so you can turn the heat off and let sit for about 5 minutes.

The cooking time for this recipe is approximately 20 minutesAfter stirring a couple of times, both the whole and halved Brussels sprouts are ready in about 20 minutes time.  I simply remove them from the heat and bring them in to be added to my favorite recipes.

I have two recipes I’ll be working on: Smoky Brussels Sprout Gratin and Tortellini with Lemon and Smoked Brussels Sprouts.  These truly are the most flavorful Brussels sprouts! For those of you thinking about a holiday meal with them, well, the grill will give you that extra oven room you need.  Take advantage of the long harvest season and try these mini cabbages on your grill.  Check in for our recipes soon so we can get you started on how to use your prized sprouts.

Bringing you new methods of infusing wood fired flavor into seasonal items.  Be sure to subscribe and follow us to gain great tips, techniques, recipes and the science behind the fire.

Purchase products:

Wood Chunks- Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-WOOD GRILLING AVOCADO

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

-WHAT’S IN THE SMOKINLICIOUS® WOOD CHUNK BOX?

 

 

Dr Smoke- "Soften the taste of your Brussels sprouts by adding smoke flavoring from your gas grill using Smokinlicious® cherry wood chunks."

Dr Smoke- “Soften the taste of your Brussels sprouts by adding smoke flavoring from your gas grill using Smokinlicious® cherry wood chunks.”

Zucchini is a great vegetable to not only grill but ember cook. It has the density to hold up over the high heat. Add a distinct char taste to this abundant vegetable either as a side dish or an ingredient by making ember fired fresh zucchini.

Zucchini is a great vegetable to not only grill but ember cook. It has the density to hold up over the high heat. Add a distinct char taste to this abundant vegetable either as a side dish or an ingredient by making ember fired fresh zucchini.

EMBER FIRED ZUCCHINI

How to cook your zucchini on hot coals.

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I love thick-skinned vegetables that come in season during Summer.  They are the perfect items to light a fire and make some hot coals to ember fire flavor into them.

We’re getting ready to coal roast one of my favorite vegetables – zucchini!  This is so simple to do and produces an extraordinary flavor for zucchini to be eaten on its own or to be used in your favorite recipe.  Clean out the fire pit, charcoal grill or outdoor fireplace and prepare to roast “ember fired fresh zucchini” directly on the hot coals.

Building A Small Fire

Starting the fire to burn down the wood into coalsKnow this from the start – You do not need a large fire!  A small fire is best to accomplish your cooking in about an hour’s time.  For my fire, I am using ten SmokinLicious Single Filet Wood Chunks in Ash with a couple of pieces of chardwood that were left over from a previous cook.   Why Ash hardwood?  Because it is hands down, the best hardwood to produce an even bed of coals which is what you want when you coal roast.

I stack the wood so there is quite a bit of air space between the pieces.  This ensures I have good oxygen flow to produce combustion quickly. My technique is to stand the wood pieces on their end and make a circle. I try to have a couple of pieces in the center kind of tipped on to each other.  Remember, you want to produce hot embers quickly so it only requires a little wood and a lot of oxygen to burn things down.  I light my wood using a small butane torch. Leave the torch in place until I’m sure the wood has ignited.  I keep the lid off my charcoal grill so I can push the combustion process through completion and get those ash covered, hot embers.

Red Means Hot

Red Hot coals is the goal before adding the zucchiniYou will know when the coals or embers are ready for cooking when you have uniform coals and they are glowing red from the bottom and gray on top.  I keep a couple of larger coals banked to the side to maintain heat and for reserved hot coals. Just in case I need to rake more to the cooking side.  I like to nestle a high heat metal cooking rack on the hot coals and then place my whole zucchini on the rack.  This allows for little ash to accumulate on the skin.  Remember, those coals are very hot so the zucchini will take less than 20 minutes to tenderize and char.

 

Turn For Full Char

Zucchini on the grilling rack over the hot fire coalsWith the zucchini and coal rack in place, I give the embers about 8 minutes to char and cook the first side of the zucchini.  After that time, I gently turn the zucchini so that each side gets an even char.  Once the first 8 minutes are done, there will be less time needed for each of the other sides as the zucchini will hold heat.  I’ve added one additional wood piece to my banked fire just to be sure I have enough heat in the coal area.  I will not put the lid on the unit during the entire cooking process as this is open fire cooking.  My total coal cooking time is approximately 16 minutes.

 

Perfection In Smoke & Char on Ember Fired Fresh Zucchini

Dr. Smoke's clock for the cooking time requiredAfter placing my ember fired fresh zucchini on hot coals for about 16 minutes total, turning several times to get an even char, this spectacular vegetable is ready for eating.  You will see, there is very little coal bed left following this technique so remember, if you are cooking more than a couple of zucchini, you will need a larger coal bed.

For those of you thinking that the black, charred skin will be bitter and not appealing to eat, think again.  Most of the char will rub right off but the flavor will be infused throughout the ember fired fresh zucchini.  I’ve sliced mine about ¼-inch thick as I plan to make a galette of ricotta, garlic oil, and basil.

Check in soon for our post on that recipe.  Did you love this wood-fired technique?  Leave a comment and subscribe as we continue to bring you new ideas, tips, techniques and recipes for all things wood-fired, smoked, and charred!

You may also enjoy reading:

-Top 10 Vegetables to Cook in Hot Embers

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-SUCCULENT WOOD FIRED STUFFED TOMATO WITH HERB RICE

-Ember cooked Sweet Peppers

Purchase products:

Wood Chunks- Single Filet

Charwood

 

Our nicely grill marked avocado halves look yummy after we did our wood grilling avocado technique explained in this blog.

Wood grilling avocado is a fun way to add different flavor to this wonderful fruit.

WOOD GRILLING AVOCADO

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Oh, the wonderful, healthy, creamy, flavorful avocado.  With more potassium than a banana and 18 amino acids for daily intake, you can’t go wrong with this single seed fruit.

Did you ever think to grill this fabulous fruit with a little wood to give it even more flavor?  We’ll show you just how easy it is to wood grilling avocado on the gas grill using wood chunks for your smoke infusion.

Making It More Than A Grill

Regardless of the brand of gas grill you have, you can add wood chunks to the grill for wood fired flavor.  My grill has heat shields over the burners so I use that area to add one small wood chunk under the grill grate, directly on the heat shield.  No, you won’t damage your grill, as the wood combusts to ash and basically blows away.

One chunk is all it will take to get great flavor into the avocados.  I keep the burner that the wood chunk is located on set to medium as well as the burner next to that one on medium.  Since I have 4 burners, 2 are on and 2 are off.

Once the grill is to 300° F, this technique will take less than 20 minutes.

Simple Wood Grilling Avocado Preparation

The only preparation needed for the avocados is to cut them in half and remove the seed.  The avocados are placed flesh side down on the grate only on the side with the burners off.  The heat captured within the grill will spread throughout the grilling area and cook the avocado while adding wood smoke vapor.  Note, it’s important that you don’t attempt to move the avocados for at least 10 minutes otherwise you will find the avocado flesh will stick to the grate and you’ll lose much of the fruit’s flesh.  Wait until some of the fat renders and chars making removal so simple.

Prep To Finish In Less Than 20 Minutes

In less than 20 minutes you will have wonderfully wood flavored, charred flesh avocados ready for your favorite recipes.  Think of using this fruit in smoothies, dips, on salads, as a creamy ingredient for sauces – remember, avocado can be used to substitute the amount of butter used in most recipes.  We will take some of our avocado and make a wood fired guacamole first.  Our recipe will post soon so stay tuned and don’t’ forget to send us your pics of wood fired avocado.

Did you get motivated to fire up the grill with wood?  Send us a comment or your avocado fired pics and don’t forget to subscribe.  Bringing  you fun, innovative tips, techniques and recipes on all wood fired methods for foods, beverages, spices, herbs and so much more.

More Related reading on this subject

More Related reading on this subject

Be sure to check out:

-The Top 10 Vegetables To Cook In Hot Embers

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

-STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

Purchase products:

Wood Chunks- Double and Single Filet

Dr Smoke- "For a great smoky flavor to this popular fruit try wood fired cooking and smoking approaches."

Dr Smoke- “For a great smoky flavor to this popular fruit try wood fired cooking and smoking approaches.”

Our double filet box of pristine, NO BARK, hardwood wood chunk for smoking ready for the next customer!

Our double filet box of pristine, NO BARK, hardwood wood chunk for smoking ready for the next customer!

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WHAT’S IN THE SMOKINLICIOUS® WOOD CHUNK FOR SMOKING BOX? Click To Tweet

These two questions have been quite common for the 12+ years we’ve been in business.  What does a cubic foot box of wood weigh?  How many pieces do you estimate are in a cubic foot box of wood?

Due to the regulations imposed by The National Conference on Weights and Measures -Uniform Regulation for the Method of Sale of Commodities, we cannot specify weight on a wood product, even though we are a cooking wood.  Instead, when asked about weight, we only provide an estimate clearly stating that wood is not sold by weight due to the variation in moisture level and density of the wood selected.

I can, however, tell you the details that a recent first-time customer posted to an online forum that had me elated!

The Specifics You’ve Asked About

This customer took a lot of time and effort to get to the details about our wood; the packaging and the weight not just of the carton, but of specific select pieces.  This customer purchased the Serious Smoker Double Filet Wood Chunk which is our cubic foot carton product with the smallest chunk sizing.  We offer an option to select up to 3 wood choices for this carton size, with this customer selecting our 3 most popular hardwoods: Hickory, Sugar Maple, and Wild Cherry.

First, let’s look at this customer’s overall purchase.

It’s In The Numbers

The packaged hardwood weighed in a 32.5 lbs.  A total of 139 pieces of wood were packaged.  Of that total, 48 pieces were Wild Cherry, 44 pieces Sugar Maple, and 47 pieces Hickory.

Individual Weights

This customer owns equipment that references specific weight of wood needed to smoke optimally.  In this case, just 2-4 ounces of wood is ideal.

Although weights for each of the 139 pieces of wood were not obtained, sufficient sampling was done.  Here is what was reported:

The lowest weight of a Wild Cherry chunk (remember, these are all double filet) was 1.5 ounces and the highest was 4.1 ounces.

The lowest weight of a Sugar Maple chunk was 2 ounces and the highest at 5.7 ounces.

The lowest weight of a Hickory chunk was 2.8 ounces and the highest at 6.4 ounces.

For this equipment user, there was an estimate that 139 pieces of hardwood would provide for some 100 smoking events!

What I loved the most about this report is that it correlates specifically to the density of these 3 hardwoods.  Hickory has the highest density of the 3 kinds of wood selected and this is reflected by the weight of the individual pieces sampled.  Sugar Maple would be next in density followed by the Wild Cherry, all proven with the reported weights.

What Did You Learn?

Unquestionably, there is a lot of wood chunk pieces in a cubic foot carton!  Which means you want to ensure you can use that much wood in a reasonable amount of time to maximize the freshness factor and peak level for function as a smoking wood.  Individual pieces will vary in weight even if the dimensions of the pieces are relatively the same.  That is the nature of a water-rich material – the water weight influences the overall piece weight.

We are indebted to this customer for taking the time to inform us all of his findings since, by law, SmokinLicious® can’t offer this detail.

We hope you liked this post.  We’d love to hear from you so subscribe, comment and follow us on all social media platforms.  Keep those suggestions coming for the future information you crave.

More Related reading on this subject

More Related reading on wood chunk for smoking and other cooking tips and recipes

Additional reading:

HOW MUCH WOOD TO ADD WHEN SMOKING

BOOST UP THE FLAVOR OF YOUR SMOKER BOX!

THE ART OF CUSTOMIZING YOUR COOKING EXPERIENCE

Our Products Discussed in this Blog:

Wood Chunks- Double Filet

Dr Smoke- "Thank you to this great customer for analyzing our box."

Dr. Smoke- “Thank you to this great customer for analyzing our box- wood chunk for smoking.”

A PERFECT MARRIAGE FOR J&R EQUIPMENT

One key factor that is often not considered when the decision is made to purchase commercial-grade equipment is the cooking wood product that the unit derives its flavor from. Don’t be fooled by the statement that “any wood will be fine”, as there IS a difference! In fact, only hardwood should be used as a cooking wood, never softwoods, but even some hardwoods are not ideal for wood-fired cooking and flavor. Some bark is toxic, other woods are too high in resin, and others don’t possess a balance of flavonoids to make them pleasant to the palate.

You take the time to research equipment before making that purchase, isn’t it time you give the same consideration to the cooking wood product you need?

Our video featured here highlights the study, testing, and care we take to ensure a perfect marriage of cooking wood to equipment. Get the full potential from your commercial equipment investment by using only hardwoods DESIGNED for cooking! Be informed, don’t hesitate to ask questions, and find the best source for the investment you’ve made and will continue to make. Remember, the success you pine for in your menu is directly dependent on the skills of both your kitchen staff AND equipment.

 

Dr. Smoke- we have wood products that a perfect for the J & R Equipment. All models include the Rotisserie Ovens

Dr. Smoke- we have wood products that a perfect for the J&R Equipment. All models include the Rotisserie Ovens

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Our coals showing their hot embers and ready for direct ember coal cooking!

Our coals showing their hot embers and ready for direct ember coal cooking!

THAT EMBER GLOW DIRECT EMBER COAL COOKING!

So what exactly is an ember and why is it suddenly gaining attention as a method of cooking?  Well, first, it’s most certainly not a new cooking concept.  Cooking over a fire and hot coals have been around for thousands of years.  Recently, some Chefs and well-known restaurants have taken to returning to this method of cooking because they know where great flavor can come from and they know how to manage the heat from hot coals.

An ember is a glowing, hot coal made of greatly heated wood, coal or other carbon-based material that remain after a fire.  The heat radiated from hot embers can be as hot as the fire which created them.  You can see this first hand, by placing new wood pieces on hot embers and watching a full fire develop.  An ember is usually formed when a fire has only partially burnt a piece of fuel and there is still usable chemical energy in that piece of fuel.  It continues to stay hot and does not lose its thermal energy quickly because combustion is still happening at a low level. The small yellow, orange, and red lights are often seen among the embers are actually combustions. There just is not enough combustion happening at one time to create a flame.   Once the embers are completely ‘burned through’, they are not carbon as is commonly believed (carbon burns, and is not normally left behind), but rather various other oxidized minerals like calcium and phosphorus. At that point, they are commonly called ashes.  But why cook on the embers versus over a live fire?  Because embers radiate a more constant form of heat, as opposed to an open fire which is constantly changing along with the heat it radiates (think water trapped within the wood and you’ll understand why there is heat fluctuation).

Ember cooking techniques include placing thickly skinned food items directly into the embers (i.e. garlic, onion, peppers, eggplant, steaks, etc.), placing a cast iron skillet into the embers that can hold any food items from vegetables, meats, poultry, fish – really anything.  The results produced from this method are super moist, super flavorful, and the aromas are exceptional.

Peppers being cooked over embers

Sweet Peppers over direct ember coals cooking

Dr. Smoke- You don't need a flashy grill, a simple fireplace with enough room, just like Asado, you can do your direct ember coal cooking

Dr. Smoke- You don’t need a flashy grill, a simple fireplace with enough room, just like Asado, you can do your direct ember coal cooking

Be sure to follow us on Instagram (Smokinhow-to-download-instagram-video_thumb800licious) and Twitter (@DrSmokeSmokin) as we highlight some of our ember cooking techniques, especially as we enter Farmers Market season!

 

 

 

 

 

 

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