Mon 9 Aug 2010
Technique® Cast Iron Grill Pan and Smoker:
Posted by DonnaGRead other related stories: General Smoking Information , Smoking Dust , Smoking Tips , Smoking with chips , Woodscuits
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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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