Technique® Cast Iron Grill Pan and Smoker:
Second Test Kitchen Results

The Smokinlicious®Test Kitchen conducted an additional test using the Technique® Cast Iron Grill Pan and Smoker which many of you purchased from QVC as the Special of the Day. This time, we used our flavor-infused wood product called the Woodscuit ® on the stovetop.

What We Cooked: Boneless Pork Tenderloin

How We Cooked: on the stovetop using medium-low heat on the gas range

What Wood We Used: Bourbon Flavored Woodscuit ® – 3 pieces

Length of Cook Time: 2-1/2 hours

Findings: Again, as our previous test cooks have demonstrated, the Technique® Cast Iron Grill Pan and Smoker provides for a very moist product. This time, we lined our drip pan in foil to decrease the amount of elbow-grease needed to clean up. Since our Woodscuit ® product has a moisture content of ~45 percent, these wood pieces did not display the charred look like the woods used in the previous test cooks (both the Wood Chips and Smokin’ Dust® were black by the end of the cooking time). However, once the tenderloin was finished, our panel of tasters did not find any significant smoke flavor to the end product. For those pieces that had been more to the center of the pan, the tasters noted slightly more smoke flavor but overall, there was no distinguishable smoke flavor infused in the food.

Currently, our Test Kitchen has found that the Wood Chips used on the stovetop, provide for the greatest flavor infusion of the wood used. As always, we will continue to test this cookware with a plan to see if adding water to the smoke pan with the wood product, helps to keep the flavor infusion going.

Stay tuned!

Fingerling Potatoes are Next

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Woodcuits® flavor infused wood is now packaged in Cans

Woodscuit® Flavor Infused Wood

THE WOODSCUIT® GETS A FACE-LIFT

 [dropcap]Our[/dropcap] popular barrel soaked, flavor-infused Woodscuit® has undergone some changes!  As a result of the request for various barrel soak times on our custom wood filets, Smokinlicious® is about to launch new packaging for this winning edge product.  Beginning soon, when you purchase any of the Woodscuit® flavors (Apple, Black Cherry, Bourbon, Coconut, Jamaican Rum, Peach, Pecan, Walnut), your flavor-infused wood filets will now come in their very own soaking barrel!  We will indicate the original soak date of the barrel (the barrel’s “birthday”) on the packaging so the user will know exactly how many hours the wood pieces have been soaking.  By offering this one-of-a-kind “soaking barrel”, this product will no longer have an expiration date.  As long as the user maintains the liquid level above the wood pieces, the wood filets are always at the ready for any barbecue event!  Remember, these special wood filets are barrel soaked in all natural, FDA approved flavors that are specifically designed for food application.  Smokinlicious® remains the only gourmet wood company to prioritize food safety when manufacturing our winning edge products.   

Dr. Smoke try Our Woodscuits® flavor infused wood when you want to add a unique flavor to your recipe

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The following was received from Aaron and Adrienne Ross, Dizzy Pig BBQ Team, Canada –

“The two of us have found your products provide a fantastic outcome, and are a pleasure to use. The coconut really adds to my desserts and I’m whole heartedly looking forward to trying your citrus flavors on a cheesecake recipe that I have invented.”

We have received a number of inquiries on how to smoke a turkey for Thanksgiving. Here are my suggestions:
 
            If you are using an electric smoker, use either the wood chips (Sugar Maple-suggested) and/or the Flavored Smoking Dust (Apple-suggested).  Everyone knows their own smoker, however, I would recommend not smoking throughout the cooking process.  Since the electric smoker will give off the heat, add chips or dust at the beginning, nothing half way through and finally at the end of the process, approximately  ½ hour before the finish.  I do not like a heavy smoke on Turkey!  If you prefer heavy smoke – then feel free to smoke throughout the cooking process. (more…)