Our 75-75 rule for our Thermal Heating process

Our 75-75 rule for our Thermal Heating process

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You’re limiting your time in stores and other public places.  You’ve taken to online shopping as well as searching for ways to keep your meals interesting and flavorful.  You’re ready to do more grilling in order to keep the family in the household yard, getting some fresh air and UV light when available.  The only concern you have is, how safe is it to receive all these packages at home?  Won’t they be hosts to the virus as well?

Your concern is certainly a valid one and most definitely has basis.  Let’s examine this concern further and explain how the SmokinLicious® procedures protect you.

Why our Thermal Heating Process Makes a Difference

Since 2005, every product manufactured by SmokinLicious® undergoes our Thermal heating process that is a 4-probe computerized system to ensure optimum function of our chamber.  Because we know some fungi spores are only killed at 60°C/140°F, mold spores at 56°C/133°F, and listeria at 74°C/165.2°F, we exceed any regulation for heat level and duration in order to protect the food chain system.  Currently, we use a temperature of 75°C/167°F for a sustained duration of 75 minutes.  We also developed a re-hydration process within our chamber to ensure the hardwood is not depleted of all moisture enabling it to be used for a variety of live fire cooking methods.

The SmokinLicious® Packaging Process

Except for a few micro wood chip products, all the SmokinLicious® online products are packaged in cardboard boxes.  Our Packaging Team adheres to strict disinfectant procedures and utilizes gloves during the packaging process.  We also have automated package loading systems in place for specific products that result in a product no-touch scenario.  Additionally, science believes COVID-19 has a survival capability of 24 hours on cardboard if it is not immediately disinfected.  We recommend upon receiving your carton, you either spray or wipe down the carton with an approved anti-bacterial, anti-viral disinfectant to ensure no risk of host transfer if the carton should become contaminated during the delivery process.  Note, the chances of a viral host surviving on shipped cardboard packages is low due to the variant temperature and humidity the package encounters while in transit.  This makes the package you receive from SmokinLicious® even less of a risk.  For ultimate in safety, disinfect the carton upon arrival, place the product in another container that allows for airflow, and discard the packaging carton.

Thermal Evolution Is the Question

At this stage, we simply don’t have the science about every bacterium and virus that can enter our world.  We do suspect that temperature and more specifically humidity, will play a factor in slowing the infectious rate. The exact temperatures that kill germs/viruses depends on the microbe and how long it stays in the heat. This is the unknown.  This is the waiting game to determine if eradication is possible before the anti-viral becomes available.

While we wait, enjoy the pure, clean flavors of SmokinLicious® and get outside and cook for peace and comfort.

Are you making more online purchases?  Leave us a comment and subscribe to get our latest tips, techniques, recipes and the science behind the fire and smoke, for all live fire cooking methods.  That’s SmokinLicious!  Keeping you safe and informed.

More related reading on thermal heating process and other safety precautions we take in our smoking & Grilling tips and technique see our directory on previous blogs!

More related reading on thermal heating process and other safety precautions we take in our smoking & Grilling tips and technique see our directory on previous blogs!

Additional blog topics to read:

-OUR AIR HANDLING PROCESSES PAY OFF IN THE BATTLE WITH COVID-19

-WOOD SAFETY AND OUR EFFORTS TO PROTECT YOU!

-10 Thinks To Consider Before Purchasing Wood For Cooking, Grilling & Smoking

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

SmokinLicious® products:

SmokinLicious Minuto® wood chips

Wood Chips- Minuto®, Piccolo

Dr. Smoke-

Dr. Smoke- We have been using our customized Thermal heating process on our products since 2005

air collection for our products assure safety

Our investment in good air handling systems provide peace of mind for our customers during this COVID-19 outbreak that our products are packaged safely!

Listen to the audio of this blog

You’re likely at the point where you’re starting to ask a few more questions about the handling of some items you purchase that previously may never have been given a second thought.  You also may be receiving frequent updates from suppliers apprising you of the steps they are taking to ensure no viral agents are being transferred with products they are handling.

This is the point where SmokinLicious® is different.  Handling and cleanliness of our products has been a priority from the start.  We worked to establish our procedures and improve on them as our business grew.

Currently, we have in place an air collection system that allows us to capture our sawdust and wood chip products utilizing clean air piping that provides for a dust-free product outcome, cleaner air for our employees to work in, and ease of moving the products from the collection bins to the finished packaging areas.  An added benefit, the product is not exposed to human handling.  Our employees handle the bins of finished product initially, then stage these for packaging as needed.

Our products are not stored as raw material on the ground or floors.  There are dedicated storage bins for each level of product that can easily be disinfected with natural, food-grade disinfectant methods as needed.

For SmokinLicious®, steps were already in place to maintain a healthy safe environment for our employees and products that make this recent pandemic concern easily managed by us.

It’s further piece of mind that we can continue to supply our pure, clean cooking woods for those that value the benefits of live fire cooking, whether on the grill, fire pit, smoker or fireplace.  Embrace the safety and ease of grilling at home once again with the incomparable flavor of wood.

Do you plan to grill and/or smoke more at home with the recent COVID-19 scare?  Leave us a comment and subscribe to get our latest tips, techniques, recipes and the science behind the fire and smoke, for all live fire cooking methods.  That’s your SmokinLicious®!  Ensuring your safety and knowledge.

More related reading on Applewood and other orchard woods see our smoking & Grilling tips and technique see our directory on previous blogs!

More related reading on air collection and other grilling safety tips see our smoking & Grilling tips and technique see our directory on previous blogs!

More blogs you might enjoy:

 

-WOOD SAFETY AND OUR EFFORTS TO PROTECT YOU!

-10 Thinks To Consider Before Purchasing Wood For Cooking, Grilling & Smoking

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

 

SmokinLicious® products:

SmokinLicious Minuto® wood chips

Wood Chips- Minuto®, Piccolo

Smokin’ Dust

Dr. Smoke-

Dr. Smoke- We are sure glad we made the investment in our air handling systems to collect our dust and chip products without many human hands involved.

image of wood safety and our 75-75 rule

Our 75 degree c for 75 minutes is for wood safety product to protect your health and the environment.

Listen to the audio of this blog

Wood Safety

You’re likely giving thought to many more potential hosts for the COVID-19 in an effort to keep everyone important to you safe and healthy.  Without question, everything you touch has the potential to be a host for the virus that is spreading so rapidly around the world.  It is without question, a scary time.  What you likely don’t realize is SmokinLicious® has always been committed to protecting our customers from the transfer of potential contaminants.

Not Just Any Wood Supplier

In our previously published article titled, DEMYSTIFYING TERMS USED FOR SELLING SMOKING & GRILLING WOOD we attempted to explain what the varying words used to describe preparation to wood sold for grilling and smoking actually meant.  The important point to take from this article is that these various “labels” don’t relate to what can assure bacterium and viral agents don’t survive if they grab onto the wood to ride as a viral or bacteria host.  In the end, we are the only current supplier who not only sells hardwood only for the purpose of cooking, but utilizes a heat treatment process that is at a level to ensure no microbial or viral agent can latch on to the wood and infect the user.

Even though we use an intense heat level of 75°C/167°F, we developed a method to ensure the hardwood is not dried out to to where it would be classified as firewood, something we never want to be compared with.

Remember, we know some fungi spores are only killed at 60 °C/140 °F, mold spores at 56 °C/133 °F, and listeria at 74 °C/165.2 °F. Although there is no confirmed data on the heat level that COVID-19 dies, we do know that sunlight results in the viral agent only surviving a few hours, given the intensity of the ultraviolet rays.  This suggests that heat does play an important role in reducing the virus surviving.

The current regulations in place for wood just don’t make assurances to safety.  Our efforts reinforce that potentially fatal bacterium cannot enter our food chain.  You can handle our packaging and cook with our products knowing we’ve done our part to ensure no transfer of bacterium or infectious agent.

Can your local firewood or other wood supplier make the same claim?  SmokinLicious® – the brand that’s pure, clean, and safe for cooking.

Do you plan to grill and/or smoke more at home with the recent COVID-19 scare?  Leave us a comment and subscribe to get our latest tips, techniques, recipes and the science behind the fire and smoke, for all live fire cooking methods.  That’s SmokinLicious®!

SmokinLicious® products:

Our hand split double filet smoker wood chunks

#woodchunks

Wood Chunks- Double or Single Filet

More related reading on Applewood and other orchard woods see our smoking & Grilling tips and technique see our directory on previous blogs!

More related reading on our wood safety and other  smoking & Grilling tips and technique see our directory on previous blogs!

Other blog topics you might like:

-TO BARK OR NOT

-10 Thinks To Consider Before Purchasing Wood For Cooking, Grilling & Smoking

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

-WHY MICROBIAL BACTERIA RISK IN YOUR SMOKEHOUSE IS WINNING

Dr. Smoke- follow our wood safety when BBQ ng

Dr. Smoke- We practice wood safety with our Heating process!

 

Our reference guide for what wood to use for smoking with pictures of our double filet for each species

Our reference guide for what wood to use for smoking

WHAT WOOD TO USE FOR SMOKING

I see the question asked so many times and in so many ways.  What is the best wood to use for smoking? What is the best wood to use for smoking (fill in the blank with your favorite food)?

I’m going to shake things up a bit by stating there is no rule book saying a specific wood must be used with a specific food.  There are, however, some basic things you should know to reduce the risks of toxicity, damage to your equipment, and overall ruining your barbecue.  Use the wrong hardwood and you can bitter any food you expose to that wood’s smoke.

Absolutely No Softwoods

Right up front, let me tell you, only smoke with hardwood.  Softwoods or coniferous woods should never be used for cooking because they have elevated sap levels and more air in their cell structure.  This causes the wood to burn fast, hot, produce lots of sparks, and produce unpleasant flavors not ideal for flavoring foods.  Let’s be clear on what a softwood is: pine, redwood, cedar, fir, spruce, hemlock, larch, cypress.

I realize that cedar has been a popular softwood used for plank cooking or wrapping foods.  If you want to learn more about the risks associated specifically with cedar, see my earlier article  and learn why you should discontinue this practice.

Chef Bert helps the differences between hardwoods and softwoods.

#chefbertandtom

Tom contemplating the difference between hardwood and softwood

#chefbertandtom

Meet the North American Hardwoods for what wood to use for smoking

Now, meet the North American Hardwoods!  Known as deciduous trees that produce broad leaves, produce a fruit or a nut, and generally go dormant in the winter, hardwoods are the woods to use for cooking and makeup roughly 40 percent of all trees in the United States.  However, not all hardwoods are created equal when it comes to flavoring foods.  Let’s examine some of the specific hardwoods of North America.  I am referencing our key to the boldness of the wood’s flavor (= Mild = Medium = Strong)

 Alder:

Part of the Birch family of hardwoods, Alder is a relatively soft hardwood of medium density.  It is most commonly used to smoke fish but can be used with mild poultry cuts, pork, vegetables, fruits and spices for natural wood flavoring/smoking.  The flavor profile is mild on our scale of boldness.  Alder provides a neutral coloring to the outer skin of foods and is the preference for those who like to cold smoke.

Ash:

Ash hardwood is part of the Oleaceae family or olive family of hardwoods and can be used with any food for natural wood flavoring/smoking.  The flavor profile is on the light side making it ideal for most any food but in particular, it works great with wood-fired pizza as it can lose moisture quickly providing for a great bed of coals.  Ash provides a neutral coloring to the outer skin of foods.

Aspen:

Considered a lightweight hardwood, Aspen is known to have “wet pockets” which can lead to some difficulty with using this as a cooking wood due to its tendency for bacteria development.  Variations in moisture can result in temperature variation during cooking which is directly opposite the goal when fire cooking.

   Basswood:

This hardwood is known as the preferred wood for carving.  It grows commonly with red oak, white ash, and sugar maple trees.  This wood is soft and light which makes it a quick burner.  It does not have any notable odor or taste which makes it a poor choice as a cooking wood.

American Beech:

This hardwood grows in large stands and mixes in with many of the other dominate hardwoods.  It is a popular filler wood for making charcoal so you know it burns long and evenly.  It is classified as moderate in flavor boldness.

 

Birchwood:

This can be an ideal firewood choice due to the prevalence of the varieties of birch and the strength of the wood itself.  However, it is not a highly flavorful hardwood for cooking and burns too hot.  If used for fire cooking, you will have a challenge controlling the cooking temperature.

Buckeye:

This hardwood produces a poisonous nut as well as twigs.  For that reason alone, it is not recommended as a smoking/cooking wood.

  

Butternut:

This hardwood belongs to the genus that includes walnut though it is not as weight-heavy a wood as walnut.  Don’t let the name confuse you.  There is no buttery taste to this wood.  In fact, it does not offer any balanced qualities when used for cooking and for that reason, is not recommended.

 

Cherry:

Like Oak, there are many species within the genus of cherry.  It has an obvious fruity aroma and tends to light easily producing a steady burn and flavor.  Wild or forest grown cherry is very different from orchard cherry which can have bitter undertones which may in part, be due to the chemical application commonly applied to nursery trees.  Feel free to use it with poultry, beef, pork, lamb, even vegetables, as it is a workhorse when it comes to flavoring foods.  Be sure to use a meat probe when cooking with cherry wood as this wood provides a reddish-pink hue to the meat that can easily be mistaken for under-cooking.

  Chestnut:

This is a very hearty hardwood that is resistive to decay so it is not necessarily an easy lighting wood.  It can be used for smoking though I certainly feel there are better choices out there.

  Cottonwood:

This hardwood is part of the genus that contains the aspens and poplars.  As such, like its siblings, it does not make for a good smoking wood.  In fact, when it becomes wet, it produces a sour odor which can transfer to food.

 

  Elm:

Although this is a dominant hardwood in the USA it is a hardwood that has no characteristic odor or taste.  For that reason, it does not make for an ideal cooking wood.

  Gum (Sweetgum):

A very heavy hardwood that holds moisture for indefinite periods of time which causes it to be a poor choice for pleasant smoke flavors.  This can produce musty aromas that can transmit to foods.

  Hackberry:

This is a moderately hard wood that has a yellow to grayish heartwood that does not make it the best choice for smoking.  The benefits of exposing food to this wood are not well documented and for that reason, is not an ideal choice.

  Hickory/Pecan:

Since these hardwoods are part of the same genus they share similar qualities: dense wood that is strong, can be difficult to lite, but produce a lot of color and flavor to foods.  What should be noted here is that not all the species are the same.  Some hickory varieties are very bold and can have bitter undertones.  It is important to learn the differences between varieties before selecting one for cooking.

   Maple:

There are over 120 species of maple so let’s clarify some of the terms.  Sugar maple and black maple are also called hard maple.  Silver maple, red maple, and boxelder are called soft maple.  These maples make for excellent smoking and cooking woods producing beautiful even coloring and a moderate flavor level.

   Persimmon:

This is not a heavily populated hardwood in the USA and it is a slow grower.  It can be confused with Hickory due to similar coloring.  However, it does not produce the same flavors as hickory.

  Poplar:

An extremely light hardwood that does not hold any ideal moisture for smoldering to produce a clean smoke.  Poplar burns too quickly to be an ideal choice for cooking.

  Sycamore:

Although this hardwood has a medium weight and can burn evenly and for good length, it does not do anything for coloring foods or adding any pleasant flavor.  For this reason, it is not recommended for cooking.

  Red Oak:

The oaks are the one hardwood that worldwide dominates with the greatest number of species.  This is a heavy wood that can be difficult to light but once it ignites, it produces intense smoke and flavoring that is easy to distinguish when consuming foods cooked over it.  Red oak has a strong aroma and flavor, requiring a trained hand to use it.

  Walnut:

One of the heaviest hardwoods available, it belongs to the same genus as hickory and pecan.  If classified as smoking, it is on the bold side and should be used in small quantities.  The wood produces a very dark outer “bark” coloring.

  White Oak:

Similar in structure to Red Oak, the white variety tends to be less strong aromatically though it still produces an obvious bold flavor to foods.  Because it is a heavy, dense wood, it holds moisture for a long time making it more ideal for hot smoking and grilling rather than for cold smoke application.

There you have a quick guide on the hardwoods of North America and those considered ideals for fire cooking.  Experiment and keep a written log of what works with the other ingredients you use in your wood cooking.  Hope you enjoyed our discussion of what wood to use for smoking!

What is the best wood to smoke meat with?

Although we would all love to give credit to just one item, it’s a combination of the hardwood type, the cut of meat, what you do to the meat (marinade, rub, etc.), and how it is cooked (charcoal grill, gas grill, electric grill, etc.).

Generally, bolder meats like beef respond to bolder hardwoods like oak and hickory for pronounced flavor while more subtle meats like chicken tend to be flavored nicely with the more moderate hardwoods like maple, ash and cherry.  Pork is pretty-middle-of-the-road when it comes to the meat’s boldness, so it can take either a bold or moderate hardwood species.

In case you didn’t notice, we have purposely omitted orchard woods because at SmokinLicious® we are concerned about the spraying and chemical pesticides that may make these woods not suitable for smoking.

owhat wod to use for smoking

SmokinLicious® products used in this blog:

Wood Chips- Grande Sapore®

Wood Chunks- Single & Double Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

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

-IS WOOD-TAR CREOSOTE THE ‘MONSTER’ TO WOOD-FIRED COOKING

-TO BARK OR NOT

what wood to use for smoking

Dr Smoke Our reccommendation on what wood to use for smoking

Dr. Smoke- Our recommendation on what wood to use for smoking

In the Bark or Not debate this Diagram shows the two key elements of the tree that can affect your Barbecue results. Smokinlicious® only harvest wood from the heartwood of the tree.

In the Wood Bark or Not debate this Diagram shows the two key elements of the tree that can effect your Barbecue results. Smokinlicious® only harvest wood from the heartwood of the tree.

This Diagram shows the two key elements of the tree that can affect your Barbecue results. Smokinlicious® only harvests wood from the heartwood of the tree.

Listen to the audio of this blog about Bark or Not

Listen to the audio of this blog about Bark or Not

TO BARK OR NOT

Should I cook with wood bark or go bark-free?

I’ve heard all kinds of reasoning for leaving the bark on: it burns up right away so you don’t need to worry.  It’s what gives the flavor to foods.  It’s what gives the color to smoked and grilled foods.  It is the essence of BBQ!

Well, my intention is to simply provide you with more detail about what is in the bark and then you can decide for yourself if you want to include it in your wood-fired cooking method.

What Is Bark?

There are two types of bark in every tree: living bark which is called phloem and dead bark called rhytidome.  For today’s discussion, I am only focusing on the rhytidome or dead bark which is the outer bark layer.

Outer bark’s main purpose is to protect the wood tissues against mechanical damage and preserve the wood tissues from temperature and humidity variations.  Bark chemistry is much more complicated than wood tissue chemistry but let’s cover the basics.

Chemistry of Bark

Outer bark has high concentrations of pectin, phenolic compounds, and minerals.  Although the exact chemical levels vary by species, the location of the tree, the age of the tree, and growth conditions of the tree let me list some of the common extractives:

ethyl ether – a common laboratory solvent as well as a starter fluid component

dichloromethane – common compound used in paint strippers and degreasers as well as to decaffeinate coffees and teas

calcium oxalate crystals – a calcium salt found in plant materials with a link to kidney stones in humans

Air Pollutant Meter

For many years, university and research facilities around the world have used tree bark as a bioindicator of air pollutant levels as the bark is highly porous, rough, and high in lipids making its surface ideal for absorption.  It’s been proven that tree bark soaks up airborne gases and particles.  In fact, in my own home state of New York, the Niagara Falls area trees have been noted to have significantly higher levels of Dechlorane. Plus, a flame retardant chemical that is produced by a factory in that city.  How much higher?  Several thousand times higher!

After many decades of non-regulated chemical use in various products – think pesticides, flame retardants, building material preservatives, etc. – and with the subsequent halting of production of many of these highly toxic chemicals in the 1980s and 90s, research now shows that as those chemicals evaporated, they became airborne particles.  Those particles landed and were absorbed by the outer tree bark.

Temperature Fluctuation

My experience with bark-on woods used for the intended purpose of cooking has been that bark results in temperature control issues.  Often, when the bark combusts it does so in variable levels, producing a short burst of elevated temperature.  This is likely due in part, to the chemical air pollutant particles that have settled into the outer bark layer.  Knowing that bark harbors impurities that the tree is exposed to, I hypothesize that there likely are other particles, likely transferred via air as well as direct contact from the carrier (think animals, humans, etc.), that are absorbed by the tree’s bark.

Change of Taste

Just as lighter fluid can add unpleasant or at the very least a distinct taste difference in foods cooked over product lit with lighter fluid, I caution that some of you will also find an off taste to foods cooked over bark-on woods.

If you are lucky enough to have a source of wood within your own property, that has no neighborly contact with chemical industry, and you feel confident that the bark-on wood is safe, then the choice to cook with it may be easy.

If you rely on an outside source say a firewood supplier, you may want to rethink cooking over that bark-on product. Click To Tweet

Can you use bark in a smoker?

Bark on wood used for cooking isn’t at all a good thing!  A tree’s bark is its outer skin which protects it from exposure to external elements like mold and harmful chemical air pollutants. This should not be confused with the dark outer layer found on smoked foods- this is not harmful. Tree bark cooking wood is not a healthy choice and could be tainted by even trace amounts of pollutants that have been absorbed over a tree’s life.

Chef Bert explaining that bark protects the tree

#chefbertandtom

Chef Bert warns Tom that bark absorbs toxins

#chefbertandtom

We hope you found the article interesting and helpful.  Leave a comment or suggestion as we’d love to hear from you so we can bring the information you’re looking for.   And don’t forget, follow us and subscribe so you don’t miss anything!­­

 

 

 

More related reading on Applewood and other orchard woods see our smoking & Grilling tips and technique see our directory on previous blogs!

More related reading on bark free cooking wood see our smoking & Grilling tips and technique see our directory on previous blogs!

Additional Reading You May Like:

10 Thinks To Consider Before Purchasing Wood For Cooking, Grilling & Smoking

-THE BALANCE OF WOOD LIGNIN IN BARBECUE

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

SmokinLicious® products referenced in this blog:

Smoking Wood Chips- Grande® Sapore

Dr Smoke- "Dr Smoke is very biased over this topic. After years of cooking, the inclusion of bark in a smoker adds impurities trapped in the bark to your food. We are a no bark proponent!"

Dr. Smoke- “Dr. Smoke is very biased over this topic. After years of cooking, the inclusion of bark in a smoker adds impurities trapped in the bark to your food. We are a NO bark propendents in the Bark or not debate”

The four season has an affect on wood storage and its cooking or smoking potential
The four season has an affect on wood storage and its cooking or smoking potential
Listen to the audio of this blog
Listen about proper wood storage

Wood Storage-I recently had a lovely telephone conversation with a new customer who had previously lived in the Carolinas and now was dealing with the great variability of climate in the state of Colorado.  This customer had the fortitude to think about the altitude, humidity and temperature differences in Colorado and how they might affect hardwood purchased from us and stored in his new home state.

This got me thinking about the information we currently offer regarding hardwoods.  We’ve provided you with information on differences of hardwoods and which are ideal for cooking, on why moisture is important for certain methods of cooking, and how to store hardwood.  I think what’s missing is maintaining the stability of hardwoods in different climates.  To do this, you need to know Equilibrium Moisture Content (EMC) for each state and for each season.

Let me first state some facts about hardwood and wood storage. 

The Ideals for Wood Storage

Wood at or above the fiber saturation point – which I define as the point in the drying process when only bound water in the cell walls remain with all free water removed from cell cavities -will lose moisture when exposed to any relative humidity below 100 percent. The average fiber saturation point is 26%. 

Totally dry (oven dried) wood will absorb moisture when exposed to any relative humidity except when at zero. At a constantly maintained temperature and relative humidity, any wood will reach a point where it neither loses nor gains any moisture. When wood is in moisture balance with the relative humidity of the air surrounding it at a given temperature, the wood has reached its equilibrium moisture content (EMC). Put another way, in an environment maintained at a constant relative humidity and temperature, the wood will come to a moisture content that is in equilibrium with the moisture of the air.  I believe the ideals for relative humidity are 37 to 53% and temperature 66° to 74° F.  Keep in mind, relative humidity is much more important to EMC than temperature.

Why is knowing EMC important when it comes to hardwood or in this case, cooking hardwood?

Knowing this information can provide an indication of how fast the cooking wood might dry out or the likelihood that a wood might regain some moisture during specific seasons and in specific states in the USA.

EMC Averages in the USA for Wood Storage

There are five designations I am giving to the outdoor conditions for wood storage: arid (having little or no rain), dry (low relative humidity with little moisture), moist (air with high relative humidity), damp (air with moisture), and wet (air with high water vapor).  As you’ll see, some states have no variation in condition based on season and others see significant variation.  I’ll be listing the average EMC for season and the condition designation per season.  Keep in mind, each hardwood responds to these conditions slightly differently based on the density of the wood and the conditions it grows in.

  • Alaska:

Winter: average EMC = 13.9; Designation = Wet

Spring: average EMC = 12.9; Designation = Wet

Summer: average EMC = 14.6; Designation = Wet

Fall: average EMC = 15.6; Designation = Wet

  • Alabama:

Winter: average EMC = 13.6; Designation = Damp

Spring: average EMC = 13; Designation = Damp

Summer: average EMC = 13.8; Designation = Damp

Fall: average EMC = 13.6; Designation = Damp

  • Arkansas:

Winter: average EMC = 13.6; Designation = Damp

Spring: average EMC = 13; Designation = Damp

Summer: average EMC = 13.3; Designation = Damp

Fall: average EMC = 13.4; Designation = Damp

  • Arizona:

Winter: average EMC = 9.8; Designation = Dry

Spring: average EMC = 7.2; Designation = Arid

Summer: average EMC = 7.9; Designation = Arid

Fall: average EMC = 8.4; Designation = Arid

  • California:

Winter: average EMC = 12.7; Designation = Wet

Spring: average EMC = 11; Designation = Moist

Summer: average EMC = 10; Designation = Dry

Fall: average EMC = 11.4; Designation = Dry

  • Colorado:

Winter: average EMC = 11; Designation = Wet

Spring: average EMC =8.9; Designation = Moist

Summer: average EMC = 8.6; Designation = Dry

Fall: average EMC = 9.4; Designation = Dry

  • Connecticut:

Winter: average EMC = 12.6; Designation = Wet

Spring: average EMC = 11.6; Designation = Moist

Summer: average EMC = 12.4; Designation = Dry

Fall: average EMC = 13; Designation = Dry

  • Delaware:

Winter: average EMC = 12.3; Designation = Wet

Spring: average EMC = 11.8; Designation = Moist

Summer: average EMC = 12.2; Designation = Dry

Fall: average EMC = 13.1; Designation = Dry

  • District of Columbia (DC):

Winter: average EMC = 11.9; Designation = Wet

Spring: average EMC = 11.8; Designation = Moist

Summer: average EMC = 12.2; Designation = Dry

Fall: average EMC = 12.8; Designation = Dry

  • Florida:

Winter: average EMC = 13.9; Designation = Wet

Spring: average EMC = 13; Designation = Moist

Summer: average EMC = 14.4; Designation = Dry

Fall: average EMC = 14.3; Designation = Dry

  • Georgia:

Winter: average EMC = 13; Designation = Wet

Spring: average EMC = 12.3; Designation = Moist

Summer: average EMC =13.2; Designation = Dry

Fall: average EMC = 13.5; Designation = Dry

  • Hawaii:

Winter: average EMC = 13.5; Designation = Wet

Spring: average EMC = 13; Designation = Moist

Summer: average EMC = 12.5; Designation = Dry

Fall: average EMC = 13; Designation = Dry

  • Idaho:

Winter: average EMC = 14.5; Designation = Wet

Spring: average EMC = 10.3; Designation = Moist

Summer: average EMC = 7.9; Designation = Dry

Fall: average EMC = 10.7; Designation = Dry

  • Illinois:

Winter: average EMC = 14.7; Designation = Wet

Spring: average EMC = 12.9; Designation = Moist

Summer: average EMC = 13.2; Designation = Dry

Fall: average EMC = 13.5; Designation = Dry

  • Indiana:

Winter: average EMC = 15.1; Designation = Wet

Spring: average EMC = 12.8; Designation = Moist

Summer: average EMC = 12.9; Designation = Dry

Fall: average EMC = 13.7; Designation = Dry

  • Iowa:

Winter: average EMC = 14.8; Designation = Wet

Spring: average EMC = 13.1; Designation = Moist

Summer: average EMC = 13.6; Designation = Dry

Fall: average EMC = 13.7; Designation = Dry

  • Kansas:

Winter: average EMC =13.2; Designation = Wet

Spring: average EMC = 12.3; Designation = Moist

Summer: average EMC = 12; Designation = Dry

Fall: average EMC = 12.2; Designation = Dry

  • Kentucky:

Winter: average EMC = 13.9; Designation = Wet

Spring: average EMC = 12.3; Designation = Moist

Summer: average EMC = 13.3; Designation = Dry

Fall: average EMC = 13.1; Designation = Dry

  • Louisiana:

Winter: average EMC = 14.5; Designation = Wet

Spring: average EMC = 13.9; Designation = Moist

Summer: average EMC = 14.4; Designation = Dry

Fall: average EMC = 13.9; Designation = Dry

  • Maine:

Winter: average EMC = 13.5; Designation = Wet

Spring: average EMC = 12.2; Designation = Moist

Summer: average EMC = 13.1; Designation = Dry

Fall: average EMC = 14.3; Designation = Dry

  • Maryland:

Winter: average EMC = 12.2; Designation = Wet

Spring: average EMC = 11.5; Designation = Moist

Summer: average EMC = 12.1; Designation = Dry

Fall: average EMC = 12.8; Designation = Dry

  • Massachusetts:

Winter: average EMC = 12.4; Designation = Wet

Spring: average EMC = 11.6; Designation = Moist

Summer: average EMC = 12.2; Designation = Dry

Fall: average EMC = 12.9; Designation = Dry

  • Michigan:

Winter: average EMC = 17.3; Designation = Wet

Spring: average EMC = 12.8; Designation = Moist

Summer: average EMC = 13.2; Designation = Dry

Fall: average EMC = 14.7; Designation = Dry

  • Minnesota:

Winter: average EMC = 14.7; Designation = Wet

Spring: average EMC = 12.8; Designation = Moist

Summer: average EMC = 13.6; Designation = Dry

Fall: average EMC = 14.4; Designation = Dry

  • Mississippi:

Winter: average EMC = 14.2; Designation = Wet

Spring: average EMC = 13.4; Designation = Moist

Summer: average EMC = 13.9; Designation = Dry

Fall: average EMC = 13.7; Designation = Dry

  • Missouri:

Winter: average EMC = 14; Designation = Wet

Spring: average EMC = 13; Designation = Moist

Summer: average EMC = 13.3; Designation = Dry

Fall: average EMC = 13.3; Designation = Dry

  • Montana:

Winter: average EMC = 13.8; Designation = Wet

Spring: average EMC = 10.9; Designation = Moist

Summer: average EMC = 9.4; Designation = Dry

Fall: average EMC = 11.4; Designation = Dry

  • Nebraska:

Winter: average EMC = 13.5; Designation = Wet

Spring: average EMC = 12.3; Designation = Moist

Summer: average EMC = 12.3; Designation = Dry

Fall: average EMC = 12.3; Designation = Dry

  • Nevada:

Winter: average EMC = 11.4; Designation = Wet

Spring: average EMC = 8.5; Designation = Moist

Summer: average EMC = 6.5; Designation = Dry

Fall: average EMC = 8.4; Designation = Dry

  • New Hampshire:

Winter: average EMC = 13; Designation = Wet

Spring: average EMC = 11.6; Designation = Moist

Summer: average EMC = 12.4; Designation = Dry

Fall: average EMC = 13.5; Designation = Dry

  • New Jersey:

Winter: average EMC = 12.5; Designation = Wet

Spring: average EMC = 11.5; Designation = Moist

Summer: average EMC = 12; Designation = Dry

Fall: average EMC = 12.8; Designation = Dry

  • New Mexico:

Winter: average EMC = 9.7; Designation = Wet

Spring: average EMC = 6.8; Designation = Moist

Summer: average EMC = 8.5; Designation = Dry

Fall: average EMC = 9.2; Designation = Dry

  • New York:

Winter: average EMC = 13.9; Designation = Wet

Spring: average EMC = 11.6; Designation = Moist

Summer: average EMC = 12.6; Designation = Dry

Fall: average EMC = 13.7; Designation = Dry

  • North Carolina:

Winter: average EMC = 13; Designation = Wet

Spring: average EMC = 12.4; Designation = Moist

Summer: average EMC = 13.7; Designation = Dry

Fall: average EMC = 13.6; Designation = Dry

  • North Dakota:

Winter: average EMC = 15.1; Designation = Wet

Spring: average EMC = 13.2; Designation = Moist

Summer: average EMC = 12.7; Designation = Dry

Fall: average EMC = 13.6; Designation = Dry

  • Ohio:

Winter: average EMC = 14.9; Designation = Wet

Spring: average EMC = 12.7; Designation = Moist

Summer: average EMC = 12.8; Designation = Dry

Fall: average EMC = 13.7; Designation = Dry

  • Oklahoma:

Winter: average EMC = 13; Designation = Wet

Spring: average EMC = 12.5; Designation = Moist

Summer: average EMC = 12.4; Designation = Dry

Fall: average EMC = 12.6; Designation = Dry

  • Oregon:

Winter: average EMC = 16.4; Designation = Wet

Spring: average EMC = 13; Designation = Moist

Summer: average EMC = 10.7; Designation = Dry

Fall: average EMC = 13.4; Designation = Dry

  • Pennsylvania:

Winter: average EMC = 13.4; Designation = Wet

Spring: average EMC = 11.4; Designation = Moist

Summer: average EMC = 12.6; Designation = Dry

Fall: average EMC = 13.4; Designation = Dry

  • Rhode Island:

Winter: average EMC =12.2; Designation = Wet

Spring: average EMC = 11.5; Designation = Moist

Summer: average EMC = 12.3; Designation = Dry

Fall: average EMC = 12.8; Designation = Dry

  • South Carolina:

Winter: average EMC = 12.8; Designation = Wet

Spring: average EMC = 13.3; Designation = Moist

Summer: average EMC = 13.2; Designation = Dry

Fall: average EMC = 13.2; Designation = Dry

  • South Dakota:

Winter: average EMC = 14.2; Designation = Wet

Spring: average EMC = 12.9; Designation = Moist

Summer: average EMC = 12.5; Designation = Dry

Fall: average EMC = 12.8; Designation = Dry

  • Tennessee:

Winter: average EMC = 13.7; Designation = Wet

Spring: average EMC = 12.6; Designation = Moist

Summer: average EMC = 13.4; Designation = Dry

Fall: average EMC = 13.4; Designation = Dry

  • Texas:

Winter: average EMC = 12.9; Designation = Wet

Spring: average EMC = 12; Designation = Moist

Summer: average EMC = 12.1; Designation = Dry

Fall: average EMC = 12.5; Designation = Dry

  • Utah:

Winter: average EMC = 14.2; Designation = Wet

Spring: average EMC = 9.7; Designation = Moist

Summer: average EMC = 7.2; Designation = Dry

Fall: average EMC = 10.2; Designation = Dry

  • Vermont:

Winter: average EMC = 13.4; Designation = Wet

Spring: average EMC = 11.9; Designation = Moist

Summer: average EMC = 12.2; Designation = Dry

Fall: average EMC = 13.7; Designation = Dry

  • Virginia:

Winter: average EMC = 10; Designation = Wet

Spring: average EMC = 11.9; Designation = Moist

Summer: average EMC = 13; Designation = Dry

Fall: average EMC = 13.1; Designation = Dry

  • Washington:

Winter: average EMC = 16.9; Designation = Wet

Spring: average EMC = 12.7; Designation = Moist

Summer: average EMC = 11.2; Designation = Dry

Fall: average EMC = 14.2; Designation = Dry

  • West Virginia:

Winter: average EMC = 13.8; Designation = Wet

Spring: average EMC = 12.4; Designation = Moist

5; Designation = Damp

Fall: average EMC = 14.2; Designation = Damp

  • Wyoming:

Winter: average EMC = 11.7; Designation = Wet

Spring: average EMC = 10.5; Designation = Moist

Summer: average EMC = 8.9; Designation = Dry

Fall: average EMC = 10.2; Designation = Dry

So, what do you take from these numbers?  Locations in what we call the dry climates of the US Southwest exhibit the lowest EMCs, with Nevada posting the lowest annual EMC.  Locations considered coastal or near coastal like Alaska, the Gulf coast, and Northwest have the highest EMCs, with an island in Alaska having the highest annual EMC of over 19%.  Of course, for the lower states, Washington state has the highest EMC of over 17%.

The largest variability in EMC occurs in the states of eastern Washington, eastern Oregon, and Idaho.  Those states with the smallest variability include the deep South with Texas leading the list.  For 48% of the country, the range of monthly EMC variability is between 2 and 4%.

When it comes to times of the year with the highest EMC, its no surprise that December leads for most of the Midwest, western and northern states.  The south tends to show the most variability in September, with April and May demonstrating the most stability for 58% of the country.

Without question, certain locations will find it more challenging to purchase hardwood for cooking and maintain its stability.  Hopefully, this guide will assist you selecting the best season to purchase or to maintain a sizable inventory of product.

What challenges have you found with wood storage for cooking and barbecue?  Let us know in the comments and don’t forget to follow us on all platforms.  Providing tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! That’s SmokinLicious®!

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Smoker Wood Chips- Minuto® & Piccolo®

More related reading on proper wood storage and climatic influences see our smoking & Grilling tips and technique see our directory on previous blogs
More related reading on proper wood storage and climatic influences see our smoking & Grilling tips and technique see our directory on previous blogs !

You might also enjoy:

TEMPERATURE, MATERIAL AND TIME DETERMINE WHEN ITS CALLED BARBECUE

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

-TO BARK OR NOT

-THE BALANCE OF WOOD LIGNIN IN BARBECUE

Dr. Smoke-
Dr. Smoke- Our state by state guide for proper wood storage, to preserve your wood.

Our Hickory double filet is great for most smoking or grilling equipment - So YES-HICKORY THE WOOD TO SMOKE!

Our Hickory double filet is great for most smoking or grilling equipment – So YES-HICKORY THE WOOD TO SMOKE!

listen to this pod cast

to IS HICKORY THE WOOD TO SMOKE & Grill WITH

 

IS HICKORY THE WOOD TO SMOKE & GRILL WITH? Click To Tweet

The question is one of the most common we hear.  What is the most popular wood you sell? 

Initially, our response was that there wasn’t one hardwood that was dominating the order system.  That certainly has changed over the course of the past few years.

Without question, Hickory has become the most requested hardwood.

Why Hickory The Wood To Smoke?

I truly believe the catalyst for the popularity of hickory particularly for smoking foods, is television and YouTube.  Yes, all those cooking and food shows and YouTube channels have catapulted grilling/smoking with wood and charcoal leaning toward Hickory.  As if Hickory is the only choice for “real” barbecue.

Some of the roots of the popularity of Hickory is the generational secrets of barbecue.  Hickory has been, for many decades, a commonly found hardwood in the traditional barbecue states who are credited with bringing barbecue to the limelight.  North Carolina, South Carolina, Georgia, Virginia and then advancing west to such states as Tennessee, Missouri, and Alabama.  Gradually, those who wanted to duplicate the smoke flavors of the south continued to request hickory.  The result: hickory has become one of the highest demand hardwoods in North America.

Is There a Holy Grail for Smoking Wood?

Without question, those known in the world of barbecue as major players have stimulated the belief that their choice in smoking wood is the key to their success and notoriety.  Here’s is the conflict: many fail to admit that there are many other factors that account for their success.  Although they may have made their mark by sticking with that one wood for the entire time they cooked and gained popularity, they also committed to specific equipment, fuel product say a specific brand of charcoal, meat supplier, whether they keep the bark on the wood or remove it, and brands or recipes for rubs/sauces/marinades.  ALL these items factor into the overall success of a cooking event even in barbecue.

Life of the Tree is Key

I won’t get into the details about one brand of charcoal or briquette over another, or the influence of a wet or dry rub on the meat’s ability to absorb smoke vapor.  Those discussions will be for another day.  What I will stress is that the climate and soil of tree’s location is by far a key determinate in whether it will make a great smoking or grilling wood.  Specifically, the more balanced the pH level of the soil the tree’s roots are bound to and the amount of precipitation the tree is exposed to in a given year, directly affect how favorable the wood will be for smoking, grilling, and cooking in general.

I’m often told by new customers who had previous experience with hickory and found it to be too strong in flavor, producing too dark a coloring to the food’s exterior, and often producing a sooty appearance to both the food and equipment, that once they tried our wood, they had the exact opposite result.  Why?  The easiest answer is we simply have better-growing conditions in the Northeast than other areas that grow Hickory trees.  Plus, we have access to the better species of this hardwood family.

More Choices Don’t Always Mean Better Outcome

With over 20 species of Hickory in North America, they are not all equal when it comes to cooking with them.  Many of these 20 species are known to produce bitter undertones when foods are exposed to their smoke vapor.  That means poor results for the cook or Pitmaster who believes in hickory for their food production.

I like to compare hardwoods for cooking to extra virgin olive oil.  There are hundreds if not thousands of brands of olive oil available.  Yet, many producers marketing an extra virgin olive oil (EVOO) are using low-grade oils in the production rather than meet the requirements for EVOO labeling.  Wood is similar.  There is no obligation to label where the wood comes from, how old it is, how it was processed, what species it is from, and if it is from the raw material of the timbered tree or a by-product or waste product of another use.  Just like olive oil producers using pomace or the olive residue left over from the traditional production of olive oil, hardwood can be a leftover as well and re-purposed into something it wasn’t initially intended for.

Blaze Your Own Trail

My hope is that I’ve stimulated some thinking into what makes for a great smoking wood, grilling wood, or cooking wood in general.  Instead of duplicating a celebrity figure or following a current fad, blaze your own trail into what pleases you and the people you are serving your amazing grilled and smoked foods from the wood fire to.  With so many factors affecting a food’s taste, appearance, and aroma, it’s time to simply experiment, keep a log, and find what pleases you.  It may turn out to be one hardwood that you feel is the wood or it could simply be the food that guides you.  Hope you enjoyed our blog IS HICKORY THE WOOD TO SMOKE & GRILL WITH?

The Culinary Crew wants you to know …

… that your wood cooking and food smoking experiences can offer a good variety of great tastes and awesome flavors by using the full range of acceptable hardwood species.  Without a doubt, hickory commands a lot of media market attention and is a very popular choice but don’t look past other hardwoods like oak, maple, cherry, alder, beech and ash to deliver great results!

We hope this latest posting was informative.  Leave a comment or suggestion as we love hearing from you, especially when it comes to what you want to learn about next.  As always, subscribe and follow us so you don’t miss out on the latest information.

Additional reading the topic of wood species and other cooking ideas!

Additional reading the topic of wood species and other cooking ideas!

Additional reading:

-WHAT A NUTTY CHOICE!

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

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

-TO BARK OR NOT

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Wood Chips- Minuto® & Piccolo®

Dr. Smoke- "While hickory is the number one choice for Southern barbecue, it should not be your only choice. When asked YES-HICKORY THE WOOD TO SMOKE!

Dr. Smoke- “While hickory is the number one choice for Southern barbecue, it should not be your only choice. When asked YES-HICKORY THE WOOD TO SMOKE!

We ask the question why people grill and found the response much different than our expectation.
When you ask why people grill we found the answer very interesting!
Listen to the audio of this blog

You may not be aware that every year a trade show is held usually in the month of March that is dedicated to all things related to fireplace, stove, heater, barbecue, and outdoor living appliances and accessories.  In addition to the trade show, this organization, known as HPBA or Hearth, Patio & Barbecue Association, conducts various surveys every couple of years.   A recent survey was posted asking the question “Why do people grill?”

The top answer to this survey surprised and THRILLED me!

Most Recent Statistics

For North America, owning a grill is common.  Currently, in the United States, 7 of 10 adults own a grill while in Canada that number increases to 8 of 10.  Gas grills remain the most popular (64%) with charcoal units coming in second (44%).  When looking at the most popular times of the year to use the grill, holidays, of course, dominate.  Memorial Day and 4th of July are the clear winners for firing up the grill but Father’s Day remains a high demand grilling day as well likely due to this holiday falling right before true summer begins on the North American calendar.  Of course, Labor Day is not far behind on the list. 

This survey will be conducted again in 2019 with updated numbers likely available by the close of the year.  I can’t wait to view them to see current trends.

Now to the question of “Why do people grill?” 

It’s All About Flavor

The number one reason people stated for grilling is for flavor!  This got me thinking about this answer. 

What exactly made the flavor difference? Is it that the heat of the grill produced changes in the ingredients used?  Was it the charring affect from direct fire of the grill which leads to a distinct taste?  Or was it the flavor choices used when grilling with wood like wood chips, wood chunks, and charcoal?

I think without adding these follow up questions, it’s very hard to know just what the flavor enhancer is when grilling for these respondents. 

For me, there is no question that it is the introduction of smoke to my outdoor cooking experience.  Whether I’m cooking on a gas grill that I’ve included a smoker box of wood chunks, a charcoal grill equipped with hardwood charcoal or charwood plus wood chunks, an electric grill I’ve incorporate a micro wood chip product, or my outdoor fireplace that I’ve converted to an open pit fire using hardwood, I let the tantalizing smoke vapor work with the other ingredients of my foods to bring out the best of all the blended flavors. 

Smokinlicous Charwood products.
#charwood

Direct fire or indirect cooking, either way the eating experience of foods cooked grilled, smoked, or by embers is unique and is likely the reason why people from around the world continue to seek out these methods of cooking. 

Smokinlicious Double filet smoking wood chunks
Smokinlicious Double filet smoking wood chunks

So I agree with the 72% of North Americans who say they grill for flavor but I’d certainly add that I grill for flavor that is heightened by the addition of the natural plant material known as hardwood which takes my grilling to an umami level that’s hard to beat by any other cooking method.

What is your reason for grilling?  Let us know in the comments and don’t forget to follow us on all platforms.  Providing tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! That’s SmokinLicious®!

SmokinLicious products in this blog:

Charwood

Wood Chunks- Double & Single Filet

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

More related reading on on Why people Grill see our smoking & Grilling tips and technique see our directory on previous blogs!
More related reading on on Why people Grill see our smoking & Grilling tips and technique see our directory on previous blogs!

More blogs you might enjoy:

BOOST UP THE FLAVOR OF YOUR SMOKER BOX!

GRILLING & SMOKING QUESTIONS/ANSWERS THAT MAY SURPRISE YOU!

TEMPERATURE, MATERIAL AND TIME DETERMINE WHEN ITS CALLED BARBECUE

Dr. Smoke-
Dr. Smoke- The answer to Why people grill was a pleasant surprise to our Smokinlicious® products and the flavour they bring to BBQ foods!

Enjoyed this blog? Please spread the word

beech-trees of the beech wood species growing in the forest setting

Beech tree of the beech wood species

BEECH WOOD SPECIES

Not the most popular of hardwoods in the North American region and certainly it doesn’t have the following in the European market.  However, this is still an interesting hardwood to use for wood-fired cooking techniques.

Going Beech! That means your entering the wood family that includes white oak as a relative.  Part of the Fagaceae family, the variety we manufacture is Fagus grandifolia Ehrh.  Unlike its cousin, Beech doesn’t produce a heavy, pungent flavouring but rather a more balanced, medium toned profile.  The common names for the varieties found in the Western New York and Northwestern Pennsylvania regions are American Beech and Red Beech.

Less temperament than Oak, Beech is considered a rather bland wood to look at.  When it is exposed to steam/heat, it takes on a golden hue and that is commonly what the coloring to various meats, poultry, and fish will also show.  Keep in mind, like all of our cooking woods, the descriptors used are truly in the palate of the taster.  There are no rules that say one wood must be used with a specific food.  Experimentation is what the art of fire cooking is all about.  And, the region that the wood is harvested from also factors into the flavoring it will provide when foods are exposed to it.  The same wood in a western state will not produce the same flavoring as the wood from an eastern state.  Everything interacts with the tree: soil pH, growth location, sun exposure, precipitation exposure, etc.

Heat Level: High – 21.8 MBTU

Fuel Efficiency: Excellent

Ease of Lighting: Poor

Ideal Uses: Baking/Grilling/Roasting/Braising/Pit Roasting/Hot Smoking/Cold Smoking

So, take a go at Beech, even if it takes a bit to get it lite.  The aroma is pleasant, the burn time is extensive, and the infusion appealing.

The Culinary Team wants you to know …

… although Beech is common in many areas of the world and often used to smoke foods and brew beer in the European tradition, our harvest region of the Eastern Appalachian Mountains has a distinctive balance of soil Ph levels and climate conditions which give our Beech hardwood cooking products a ‘one of a kind’ smoky flavor profile that can be used for a wide variety of foods!

Smokinlicious® products used in this Blog:

Wood Chunks- Double Filet

Wood Chips- Grande Sapore®

More Related reading on this subject

More Related reading on this subject

Additional blogs to read:

-BEECH IS CERTAINLY “GRAND” IN EUROPEAN SMOKER WOODS

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-THE PRECIOUS FOREST

Dr. Smoke Beech wood species for a touch of European mellow flavor!

Dr. Smoke Beech wood species for a touch of European mellow flavor!

Listen to the audio of this blog

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

We have selected some of our Quora Grilling & Smoking Questions/Answers for you!
We have selected some of our Quora Grilling & Smoking Questions/Answers for you!

Gilling & Smoking Questions/Answers Click To Tweet

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Grilling & Smoking Questions— We’ve all heard the saying, “There are no stupid questions”.  I answer a lot of questions about cooking, grilling, smoking, and wood-fired cooking over the course of a week.  I am always surprised that when writing on these topics, I don’t often think of the truly novice cook and offer very basic tips.  So, today, that’s what my goal is. 

Grilling & Smoking Questions: When cooking a rack of ribs, do you cut them into individual pieces and then grill or leave them on the rack?

I honestly understand where this question comes from.  You often see ribs served pre-cut into single bone servings at restaurants so why wouldn’t you start to think they must be cooked that way.

Unfortunately, the best way to cook ribs is as a rack when purchasing baby back or St. Louis cut spare rib for pork or beef ribs.  This allows a crust to form on the outside when cooked, and for the rub to penetrate the entire rack so the flavors are more even.

Grilling & Smoking Questions : What is the white stuff on the bottom of the pork ribs?

That is a membrane we call silver skin that generally is left on the rack when the butcher cuts the meat.  You always want to remove that membrane as it can prevent the meat from tenderizing and is rubbery if eaten.  Simply take a butter knife and insert between the membrane and the meat at one end.  Loosen it and then gripping the membrane with a paper towel, peel it off, trying to get it in one piece.

Grilling & Smoking Questions: How do I cook chicken on the grill so it doesn’t dry out?

For those that don’t feel like a master of the grill, just doing meats on the grill can pose a challenge.  Chicken is no exception.  In fact, it can be a difficult protein to grill since white and dark meat cook at different rates.  The easiest method of ensuring moist and flavorful chicken, is to cook it on a two-zone grill set up.  That means only half the burners are turned on while the chicken is placed on the grate that has no burners on.  This allows the heat to radiate to the chicken and cook without burning the skin or cooking beyond 165°F.

Grilling & Smoking Questions : Do I soak my wood chips or chunks to make smoke?

Great question and one to ask before you start.  No, do not soak the chips or chunks or any wood product for that matter unless a manufacturer of specific equipment requests it to be soaked.  When you soak the wood, only the outer layer, about 1/8-inch thick gets wet.  Once a wet wood is applied to a hot fire, the fire’s energy works to remove the excess water in the form of steam.  This take energy from the fire which means you can alter the cooking temperature of the equipment.  Apply wood product dry to get the best flavor from the wood even if using a smoker box or aluminum foil.

Grilling & Smoking Questions : What differentiates charred food from burnt food?

Let’s first define what charred foods are.  When you char a food which usually is an animal protein or thick-skinned vegetable but can be just about anything, a dark colored outer crust forms either around the edges of the food item or completely across the food’s surface.  The inside of the food will retain moisture and tender texture. If the food item is dry, tough, and an ugly color, it’s burnt.

Grilling & Smoking Questions: Does soaking your steak in marinade overnight make it juicier?

Marinades are ideal when you want to add a flavor level to meats, poultry and fish.  The thing with marinades is you need to be careful not over-marinate.  Since meat is 75% water, adding another liquid i.e. marinade, will not penetrate beyond the outside.  Oh, you can cut some slits into the meat, fish, or poultry to get is a bit deeper but marinating something overnight will not get any more flavor into the food item.  Plus, you take the risk of producing a mushy result if the protein of the meat is broken down too far.

Grilling & Smoking Questions : I assume when you smoke with wood it takes quite a bit of wood to make the smoke.  Exactly how much do I need?

This is one misunderstanding that drives me crazy!  It is not about the quantity of wood for hot smoking.  Quality and moisture are the keys.  First, find a hardwood and only hardwood, that has some moisture to it.  About 25% is ideal.  Whether you’re using a gas grill, charcoal grill, or electric unit, you’ll only need about 6-8 ounces of hardwood to start.  Know up front, you won’t and shouldn’t see a ton of smoke and that smoke should be light in color. 

Grilling & Smoking Questions : How do a get “fall off the bone” ribs when I grill?

I’m going to be completely honest – you don’t want fall off the bone ribs!  If you prepare the ribs correctly – trimming the excess fat, removing the silver skin, and marinating with your favorite rub, brine or marinade – grill and/or smoke them at a lower temperature (I prefer 225°F) for roughly 3 hours, and then check for doneness with the “bend test”.  Taking a pair of tongs, lift the ribs in the center of the rack from the grate.  If they bend and have slight cracking to the meat, they are done.  You’ll still find the meat will come right off the bone when you bite into it.

Grilling & Smoking Questions : What should you do first before using a new grill or smoker?

Clean it then test burn it without food.  You need to clean the surfaces – inside lid, grates, side walls – to remove any remaining chemicals from the grill’s construction.  To extend the life of the grill grates, season them with a high heat oil such as avocado, peanut, or canola oil. Simply brush or wipe on the oil with a small, clean paint brush or with a paper towel. Wipe off the excess and then follow with a test burn.

By running a test burn, you can remove any further impurities left from the manufacturing of the unit so you have no tainted flavors to your foods. If you’ve purchased an LP/Gas unit, test for leaks before lighting the grill.  Oh, and always read the manual first thing so you know full operation and warnings on your unit.

I’ll be sure to provide follow up posting on questions that come my way in the future to ensure that I’m always assisting everyone – from novice to pro cook.

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:

Wood Chunks- Double & Single Filet

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

More related reading on our Grilling & Smoking Questions and technique see our directory on previous blogs!
More related reading on our Grilling & Smoking Questions and technique see our directory on previous blogs!

Other common questions

-HOW MUCH WOOD TO ADD WHEN SMOKING

-3 METHODS OF SMOKING BOSTON BUTT FOR AUTHENTIC BARBECUE FLAVOR

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

Dr. Smoke-
Dr. Smoke- We have selected some of our Quora Grilling & Smoking Questions/Answers for you!

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

Tap for audio

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!

We don't use or sell Applewood! Too many potential health risks
We don’t use or sell Applewood! Too many potential health risks
We don’t offer any applewood for sale! Here's why. Click To Tweet
Listen to the audio of this blog on why we don't sell Applewod

Why we Don’t Use or Sell Applewood– Those of you living outside of New York State may be surprised to learn that we are the number two state for apple production behind Washington state. However, we do rank number one for the greatest number of varieties of apples.  Annually, our state produces nearly 30 million bushels of apples.

With an abundance of apple trees, the assumption would be that our number one hardwood offering must be apple.  However, you would be wrong.

Applewood Abundance Comes at a Cost

Just because apple wood is abundant in our state doesn’t mean it should automatically be sold as a cooking wood.  This is without question, a favorite fruit.  When something is at high demand it is protected in order to assure the supply for that demand.  For this reason, growers of apples put their priority into preserving the fruit production. 

Keep in mind, an apple tree may not start producing fruit for the first 8-10 years but it can produce for 50 or more years.  In fact, with careful and frequent pruning, these trees do remain in the orchard bearing fruit if they don’t become infested with a disease or pest.

Good Agricultural Practices

Around the year 2001, the New York apple industry began working on a strategic plan in conjunction with Cornell University to develop what they referred to as an integrated fruit production program.  The purpose of the program was to ensure apples were produced using environmentally friendly processes to include eco-friendly insect, mite, disease, vertebrate and weed pest management.  In other words, this was meant to use more “friendly” pesticide applications and methods.  What didn’t change is the that chemicals were still being used.

The USDA has done extensive study on pesticides and their life on agricultural products (USDA Pesticide Data Program). As a result of the studies, here is a list of the common pesticides found to be present on apples in what is termed residual form.

USDA Findings:

Diphenylamine (DPA) 82.8%
Thiabendazole 81.0%
Pyrimethanil 75.2%
Chlorantraniliprole 41.2%
Acetamiprid 28.7%
Imidacloprid 20.2%
Carbendazim (MBC) 17.3%
Tetrahydrophthalimide (THPI) 16.7%
Methoxyfenozide 15.9%
Fludioxonil 13.4%
Thiacloprid 12.7%
Boscalid 12.7%
Pyraclostrobin 11.8%
Phosmet 9.6%
Azinphos methyl 9.2%
Fenpyroximate 8.5%
Endosulfan II 8.1%
Myclobutanil 8.1%
Diazinon 6.5%
Trifloxystrobin 5.8%
Spinetoram 5.0%
Endosulfan I 4.3%
Etoxazole 3.3%
Pendimethalin 3.3%
Fenpropathrin 2.8%
Fenbuconazole 2.7%
Carbaryl 2.4%
Endosulfan sulfate 1.9%
Flonicamid 1.6%
Chlorpyrifos 1.6%
Cyhalothrin, Total (Cyhalothrin-L + R157836 epimer) 1.1%
Spinosad 0.9%
o-Phenylphenol 0.9%
Imazalil 0.5%
Chlorpropham 0.4%
Difenoconazole 0.3%
Permethrin cis 0.3%
Esfenvalerate+Fenvalerate Total 0.1%
Buprofezin 0.1%
Thiamethoxam 0.1%
Pyriproxyfen 0.1%
Tebuconazole 0.1%
Pronamide 0.1%
Methoxychlor olefin 0.1%
Dicofol p,p’ 0.1%
Permethrin trans 0.1%
DCPA 0.1%

The premise for using all these pesticides is the common belief that apples cannot be grown without chemical pesticides. Despite efforts to institute ecofriendly practices, we remain dependent on chemicals.  But here’s the kicker: apples are ranked number 4 out of 12 as a fruit most contaminated by pesticides.  Washing with water doesn’t do enough either. The chemical pesticides can penetrate the skin into the flesh of the apple making every bite a risk.

In the Fruit, In the Tree

So what does this mean for the actual tree growing the apples?  Spray the tree with chemical pesticides to protect the fruit production and consequently, you compromise the tree for any other purpose including cooking.  Pesticide applications embed into the soil base of the tree, which then enters the root system, and is on the way to the other parts of the tree.  Pesticides can also become air born as they turn into a vapor and travel by airflow (think wind).  The bark of any tree is a great absorber of these air particles.  Once pesticides enter the human body, they are stored in the colon.   Symptoms then progress to stomach pains, abdominal pain, nausea, and vomiting. Certainly, toxicity can advance and produce colorectal cancer.  Know that once the chemicals are absorbed into the tree’s roots and nutritional supply center, they are there for life.

As a company, SmokinLicious® just can’t participate in risk to the public’s health.  If we can offer products that are as natural as possible, bark-free to prevent absorption of pollutants captured by the bark, we will do it.

Avoid Applewood and orchard woods only use Forest Fresh wood for Smoking.
Our Forest Fresh Symbol

Given there are so many other choices for safe hardwoods free of potential chemical contamination. We opt to dismiss apple wood even though we are a state in apple abundance.

In conclusion SmokinLicious® makes you an informed consumer through valuable articles like this one.   So leave us a comment and follow us or subscribe for more great recipes, techniques, tips, and the science behind the flavor and fire.  Most importantly, that is SmokinLicious®.

SmokinLicious® Products:

Wood Chunks- Double & Single Filet

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

More related reading on Applewood and other orchard woods see our smoking & Grilling tips and technique see our directory on previous blogs!
More related reading on Applewood and other orchard woods see our smoking & Grilling tips and technique see our directory on previous blogs!

Additionally, read more on orchard woods:

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

-TO BARK OR NOT

-6 REASONS WHY CEDAR WOOD SHOULD NOT BE YOUR TOP CHOICE FOR COOKING

-THE BALANCE OF WOOD LIGNIN IN BARBECUE

Dr. Smoke- Now you know the reasons we don't use or sell Applewood or any other Orchard woods for Smoking, Grilling or Cooking!
Dr. Smoke- Now you know the reasons we don’t use or sell Applewood or any other Orchard woods for Smoking, Grilling or Cooking!

We never apply THE 5 SECOND RULE at Smokinlicious®

We never apply THE 5 SECOND RULE at SmokinLicious®

THE 5 SECOND RULE

We’ve all heard it!  The infamous 5-second rule.  When something falls on the floor, you have 5 seconds to pick it up and still consume it. At SmokinLicious®, that will NEVER be the case.  If it falls to the floor, it is NEVER used in our manufacturing process!

You might ask, “Why to apply this rule when we’re only talking about wood, right?”  If you understand the basis of wood-fired cooking then you understand that smoke is a vapor.  And like any vapor, it attaches itself to anything in its surrounding area.  When you cook with wood, you are adding its smoke or vapor as an ingredient to the foods being cooked.

So, do you really want something that has been on the floor for a short period or a longer period to be considered an ingredient in the food you will consume?

SmokinLicious® is proud to be Kosher certified

SmokinLicious® is unique in this thinking and as a result of this approach allowed our wood processes to be Kosher certified! We handle everything with care and with your food consumption in mind.  To us, wood is a flavor ingredient and needs to be exceptionally clean.

Whether it’s our larger cuts of hardwood like our friction logs, barrel logs, and assorted chunk sizes or our smallest product, Smokin’ Dust®, we ensure that the wood never touches the ground or floor.  SmokinLicious® developed custom storage containers and air collected systems that preserve the cleanliness of the wood and assure no product is EVER swept from the floor!

Our Double Filet wood chunk

Why wouldn’t you want to deal with the leading cooking wood manufacturer in North America?  Especially when others are simply recycling their waste wood products.

Don’t you think your customers care about the 5-second rule and deserve to know if you allow it?

Get the peace of mind AND a guarantee with a REAL cooking wood company…  SmokinLicious®!

Dr. Smoke does not believe in THE 5 SECOND RULE at Smokinlicious®

Dr. Smoke does not believe in THE 5 SECOND RULE at SmokinLicious®

Oak tree in full autumn canopy.

Oak tree in full autumn canopy.

AS HARD AS OAK HARDWOOD!

With over 60 species of oak hardwood in the USA, this hardwood can be split into two categories: Red Oak and White Oak.  It is one of the most popular hardwoods to use in cooking likely because of its ready availability.  But as we’ve mentioned before, just because something is available in your area, doesn’t make it a success for all cooking techniques and foods.

Oak is a heavy, strong, and ring-porous hardwood resulting in a coarse texture and prominent grain.  Oak hardwood is part of the Fagaceae family of wood.   The scientific names for the varieties we manufacture are Quercus coccinea Muenchh., Quercus falcata Michx. Var. Falcata, Quercus muehlenbergii Engelm., Quercus prinus L., and Quercus velutina Lam.   The common names for the varieties found in the Western New York and Northwestern Pennsylvania regions include Red Oak, Spanish Oak, Yellow Chestnut Oak, Rock Oak, Smoothbark Oak.

Oak is considered the strongest in flavor for hardwoods.  It is known for providing deep coloring to the outer skin of foods meaning a very dark often black outer skin and it can be overpowering to those who aren’t used to smoked foods.  It also is a hardwood that can mold easily especially when exposed to significant variations in temperature and humidity.  Additionally, it does not like to make contact with metal which can be a challenge when cutting with metal/steel tools!  Oak will show its distaste by producing black streaks on the wood or even coating its entire outside with a black “dye”-like substance.

Heat Level: High – 21.7 (red) 26.5 (white) MBTU

Fuel Efficiency: Excellent

Ease of Lighting: Fair

Ideal Uses: Grilling/Braising/Pit Roasting/Hot Smoking/Cold Smoking (white)

So, if you are keen on bold flavors and definitely like smokiness to your foods, then oak is a clear winner.  However, I do recommend using less of this wood when cooking poultry, fish, fruits, vegetables and herbs/spices especially if you have a gas assist unit or are using lump hardwood charcoal or hardwood Charwood for fuel.

Our Oak Hardwood is a very dense piece of wood for long-lasting wood-fired cooking and smoking

SmokinLicious® products:

Wood Blocks

Smoker Logs

Wood Chunks: Double and Single Filet

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

More Related reading on this subject

More Related reading on this subject

Related reading:

-THE BOLDNESS OF OAK!

-IS THE FOOD INDUSTRY CULPABLE FOR THE SPREAD OF OAK TREE MORTALITY?

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

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

Dr. Smoke uses Oak Hardwood for long ember fired cooking and grilling!

Dr. Smoke uses Oak Hardwood for long ember fired cooking and grilling!

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