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!

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!

Olive Trees of Italy are facing the same Bacterium invasion as the USA
Italy’s Olive Trees

ITALY’S OLIVE TREES FALL TO BACTERIUM Click To Tweet

I am a wood geek.  I love the living cells of trees and the hundreds of compounds that produce the various aromatics, tannins and flavors that make trees so valuable for medicinal, cosmetic, and flavoring uses.  Whenever I’m in the woods, I always feel like these giants are breathing with me.

Then my joyful thoughts turn sad.  Observing over the years how our lifestyle and explorative ways have changed our atmosphere which in turn changes the natural order of things.  One of those things is our trees.

But North America is not alone!  Battles over the loss of various hardwoods and softwoods continue as we fight to save the forest giants as well as orchard soldiers around the globe.

Prepare for Higher Olive Oil Pricing

It’s called Xylella fastidiosa and it’s a deadly bacterium that is gaining attention as it takes mark on the olive trees and groves of Italy since 2013.  In 2016, this bacterium was blamed for the death of some one million olive trees in Southern Italy most of which were cut down to stop the deadly bacterium from spreading.  But it hasn’t stopped.  Even with netting and routine pruning, olive trees continue to suffer and eventually die or are cut down. 

We know that the bacterium starts somewhere within the heart of the tree and then travels towards the roots and branches.  This is the reason pruning can sometimes be beneficial.  Research has also shown that there are specific varieties of olive trees that are more susceptible to Xylella resulting in growers moving toward varieties with less risk when they replace or add new growth areas.

There is a pest, the meadow spittlebug, that is the carrier of Xylella and the reason it is necessary to net the trees to prevent this pest from traveling and spreading this major bacterium concern to other areas and other countries.

Much like our North American Emerald Ash Borer pest that is responsible for tens of millions of ash tree death and destruction, the meadow spittlebug and the Xylella bacterium it can carry results in loss of olive production to those damaged branches.  Although the olive oil pressed from the olives research shows does not carry any disease or risk, the bacterium has significantly reduced the volume of olives available to produce oil.  Thus, pricing goes up as availability of olives depletes.

It’s Not Just an Olive Concern

You might think this is just an olive tree issue but you’d be deadly wrong.  Xylella is a strain of bacterium that is considered one of the most dangerous plant bacteria in the world.  It causes a tree to die of thirst from the inside out by blocking the xylem or transport tissue of the tree responsible for moving water and nutrients from the roots upwards to other parts of the tree. Xylella is then carried from tree to tree by the spittlebug who latch on to the tree’s xylem tubes sucking out liquid.  When they travel to the next tree to feed, the bacterium they’ve picked up is passed into that tree’s xylem when they go to feed again.  With no cure, the plant or tree stays infected for life, until it dies. 

There have been strains of Xylella fastidiosa in citrus as well as pear, peach and plum.  There is also a potential new strain in Southern California that could affect the grape production which could decimate the wine production something not needed after all the years of wildfires.

Continents currently affected by this bacterium include North America, Europe, and Asia but more are expected.

What’s Next?

In my opinion, the focused concern is on the specific market of product whether it be olive oil, wine, or fruits and not on the tree destruction that is occurring all around us.  I’m wondering how much longer we have to witness century old trees dying and family businesses evaporating from what appears to be nature taking back or returning to the soil what she feels is rightly hers.  I can’t help but think that these pests that are invading our largest plants on our planet are likely the result of our own actions or even inaction.

How concerned are you about the North American trees?  Leave us a comment and subscribe to get our latest tips, techniques, and recipes, plus, the science behind the fire and smoke. 

SmokinLicious® products:

Wood Chunks- Double & Single Filet

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

Charwood

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

More related reading:

-I’LL TAKE MINE WITH AN OLIVE!

-TO BARK OR NOT

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

Dr. Smoke- Olive trees are threaten with pest just like our forests in the USA.
Dr. Smoke- protect our tree resources.


Wood Lignin is what produces the great flavor in Barbecue
Wood Lignin is what produces the great flavor in Barbecue

Choosing wood species for their lignin can help your BBQ! Click To Tweet

Listen to the audio of this blog

Let me start this article by first reminding you that wood contains hundreds of compounds that honestly, we don’t know everything about.  For this reason, I am only speaking today regarding those known compounds and what they contribute to foods cooked by wood fire.  Specifically, I’ll be looking at lignin which is the only large-scale biomass source that has aromatic functionality.  In English, this is what gives wood-fired foods the distinct flavor and aroma.

Often, you read about specific flavors and aromas as they apply to meats but today, I want to delve into the compounds that are most prevalent by wood species and what they offer to food.

Refresher on Lignin

Lignin is one of the primary compounds responsible for cell construction in a tree and makes up 15-30% of wood cells.  It has a primary role in conducting water to feed the tree’s cells and when burned, yields a tremendous amount of energy.   Plus, lignin produces rigidity in cell walls which prevents rot. 

As a polymer or large molecule composed of many repeated subunits that bond together, it is the only one that is not composed of carbohydrate (sugar) monomers.  Because lignin is a polymer, there are many possible bonding patterns between the individual units, thus, we don’t have full knowledge of all the possibilities.

What we do know is lignin contains phenols or hydroxyl groups which are alcohols.  As these compounds work together, they produce a preservative action on the food which is antibacterial in nature.  The surface of the smoked food is modified with resulting flavors and aromas which are associated with barbecued foods.   Let’s take a closer look at these smoke vapor flavors.

Profiles of Smoke Compounds Click To Tweet

If you recall our publication on wood-tar creosote we tapped into the science of wood-tar creosote and its purpose as a preservative as well as producer of flavor, color, and aroma to barbecued foods.  In that article, we just barely mentioned the compounds responsible for the flavors.  Let’s provide you with the main compound list and what the odor and flavor descriptors are.

Phenol: this compound provides the sharp, robust aromas and the astringent, sharp aftertaste to wood fired foods.

Dimethylphenol: another compound that has a sharp, robust odor that also has a sweet aromatic undertone.  Flavors are sweet, charred, and astringent.

Isoeugenol: this is the compound associated with vanilla aromatics in addition to sweet and fruity.  Flavor descriptors include sweet, smoked-ham notes, hydrolyzed vegetable protein-like, with clove-like undertones.

4-Methylguaiacol: another compound that includes vanilla-like, fruity, cinnamon-ish, and smoky odors, with flavors of caramel, vanilla, sweet, and pleasant notes.

o-Cresol: odors are smoked sausage like with robust, sharp undertones.  This one on its own can produce more unpleasant smoky flavors.

Guaiacol: Smoky, sharp, aromatic aromas with flavors that are spicy, sharp, sweet and dry.  This is the yellowish aromatic oil that forms from creosote.

Syringol: Sausage-like aromatic that is sharp and sweet, with a spicy note.  These flavors include whiskey notes with smoky-char taste.

Lignin Levels in North American Hardwoods

I’m going to report the lignin levels of common North American hardwoods derived from the Klason lignin method, which values the residue remaining after solubilizing the carbohydrate with strong mineral acid.  What follows are percentages of oven-dried woods with temperatures ranging from 68°F/20°C to 248°F/120°C. 

Acer saccharum Marsh./Sugar Maple = 22%

Alnus rubra Bong./Red Alder = 24%

Betula alleghanienstis Britton/Yellow Birch = 21%

Carya glaubra (Mill.)/Sweet Pignut Hickory = 24%

Carya ovata (Mill.) K. Koch/Shagbark Hickory = 21%

Fagus grandifolia Ehrh./American Beech = 22%

Fraxinus Americana L./White Ash = 26%

Populus tremoides Michx./ Quaking Aspen = 19%

Prunus serotine Ehrh./Black Cherry = 21%

Quercus alba L./White Oak = 27%

Quercus prinus L./Chestnut Oak = 24%

Quercus rubra L./Northern Red Oak = 24%

Quercus stellate Wangenh./ Post Oak = 24%

What do all these percentages mean when it comes to your barbecue?  You can assume that the higher numbers mean there are larger numbers of compounds at work to flavor your foods.  It’s obvious that woods like hickory and oak have great percentages of phenol, guaiacol, and dimethylphenol, since these woods tend to produce the boldest flavors.  Those hardwoods like cherry, alder, and maple have the compounds of methylguaiacol and isoeugenol coming forward in the flavors which results in sweeter and more toned coloring to meats. Another factor that must be kept in mind when examining lignin is the heat level the wood is exposed to.  Cook at a higher temperature and these compounds can become muddier as combustion occurs more rapidly producing ash accumulation that can change flavors and aromas quickly.   All factor in to the resulting flavor, color and aroma of barbecued foods, whether animal protein, vegetable, fruit, or other.  This just further supports that wood-fired cooking is an art that requires a balanced hand that understands the importance of controlling as many factors as possible, primary of which is cooking temperature and airflow to bring out the highest percentage of beneficial compounds the wood can offer.  

What is your favorite hardwood or mixture of hardwoods to cook with?  Leave us a comment to share your views.  Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor.  That’s SmokinLicious®!

SmokinLicious® products:

Wood Chunks- Double & Single Filet

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

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

More information on the composition of wood:

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

-TO BARK OR NOT

-Lab Report on Moisture and storage of wood

-10 THINGS TO CONSIDER BEFORE PURCHASING WOOD FOR COOKING, GRILLING & SMOKING

Dr. Smoke-
Dr. Smoke- the amount of wood lignin and taste is the “art” of Barbecue

We need to keep out Microbial Bacteria from the food chain!
We need to keep out Microbial Bacteria from the food chain!

Prevent microbial bacteria in the food system. Click To Tweet

Listen to the audio of this blog

With the Centers for Disease Control and Prevention reporting some 48,000 cases of food borne illness events each year, resulting in some 128,000 hospitalizations and 3,000 deaths, food borne illness outbreaks are serious concerns.  This is an added stress to manufacturing facilities that produce smoked food products as they must adhere to multiple regulations regarding the raw food product, smoke process and final smoked food product.  The last thing a facility needs is to worry about the wood material used in the smoking process but that should be a priority for these facilities.  Why?

Escherichia coli, Listeria monocytogenes, Salmonella enteritidis, Saccharomyces cerevisiae, Lactobacillus plantarum, Pseudomonas fluorescens, and Aspergillus flavus have all been shown to survive on plastic material meaning that if a supplier utilizes the standard GMA pallet commonly found in the grocery industry, these microbial bacteria or viruses survive and can flourish increasing the risk that they can be introduced to new food product placed on these recycled plastic  pallets.

Hosts of Contamination

With the recent outbreaks affecting romaine lettuce (from E. coli) and beef (from salmonella), attention is being drawn to other potential hosts for the transfer of the bacteria.  We know the common hosts: unsanitary conditions at a farm or packaging facility, food handlers failing to employ personal hygiene standards prior to working with food, food exposed to climate conditions that stimulate the bacteria development.  One potential host that has not been fully publicized is the packaging materials used to transport.   Unfortunately, it is the lack of enforcement in this area that puts the smokehouse industry at further risk.

Raw Material Transport

Many smokehouse operations purchase wood product for the smoke infusion from companies that supply the wood chip in paper bags that are then stacked on wooden or plastic GMA pallets.  Although some of these suppliers may be able to attest that the wood chips have been kiln dried or heat treated to a certain temperature, none confirm to a heat level that would kill all the bacteria previously listed.  Specifically, listeria, which requires a temperature of 74 °C/165.2 °F to be killed, is a key concern in smokehouse operations that include meat, poultry and fish products.

The risk is elevated by the potential for these bags to be penetrated by a stray nail from a wood pallet or sharp edge of a plastic pallet.  If the pallet contains the bacteria, it is a host that can transmit to anything it has contact with.

Decreasing Your Risk

In previous testing of wood pallets, one or more of salmonella, E. coli, and listeria were found to be present in as much as 6.8 million spores/gram which is classified as an extremely high count.  Given that domestically, there is no requirement for wood pallets to be heat treated for movement between states, the contamination can be passed to multiple locations with food when the pallet remains in the transportation system.

Although there have been efforts to change the transport of food by road and rail through the Food Safety Modernization Act (FSMA), to date nothing has been regulated on the packaging materials that the food is placed on.

One encouraging finding is that cardboard materials, if correctly stored, reduce the potential for cross-contamination of food due to a quicker viability loss by spoilage and pathogenic microorganisms compared to the plastic packaging.  For this reason, SmokinLicious® only packages our smokehouse wood chip products in cardboard packaging that is then placed on a pallet that has been heat treated to an internal core temperature of 75°C/167°F and holds this minimum temperature for 75 minutes.  We adhere to a higher heat treatment standard as the health and safety of everyone using our culinary products is of highest importance.  We believe that hardwood used for cooking should be regulated independently and adhere to stricter standards than those currently in place for the general wood industry.  Until that regulation is written and enforced, SmokinLicious® will self-regulate our product to this level.

At SmokinLicious®, we believe in Quality and Safety over profit!  Isn’t it time your smokehouse joins us and takes a proactive stand against microbial bacteria like listeria, salmonella, and E. coli and help in the fight to rid our foods of life-threatening bacteria.

What is your biggest concern in your smokehouse food operation?  Leave us a comment to share your views.  Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor.  That’s SmokinLicious®!

SmokinLicious products:

Wood Chunks- Double & Single Filet

More related reading on how Smokinlicious® reduces the risks of Microbial bacteria in our wood products

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

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

Additional reading:

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

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

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

Dr. Smoke- we do our part thru heat treatment to reduce microbial bacteria risks!
Dr. Smoke- we do our part thru heat treatment to reduce microbial bacteria risks!

The history of fire cooking part I

THE HISTORY OF FIRE COOKING: PART I

Listen to the audio of this blog the history of fire cooking part I

 

to the history of fire cooking part I

 

For thousands of years, it was the only way to cook.  Many believe that this discovery separated man from the other animals.  Fire.

Estimated to have been discovered some 2 million years ago, the discovery of fire and more importantly, the discovery of how to tame fire, resulted in man’s brain development, value of food, changes in our body, and social structure.  It gave us survivability.  It extended our life by improving daily calories and nutritional needs by allowing us to cook poisonous plants and meats.

So how did fire cooking get discovered?  That is the million dollar question.  Here are some of the hypotheses out there regarding the discovery of fire for cooking:

Nature Provides Ignition

There are some scientists who believe that fire cooking was found by accident.  A lightning strike or grass fires that sprung up due to the excessive dry conditions exposed to the hot sun.  Many don’t feel man did anything to “discover” fire other than observe the characteristics of fire: it produces abundant heat, light, and when it traps an animal within its flames, it produced a more tender meat, easier to digest food source, and more pleasing aroma to the meat.

Tool Construction

There are others who believe that early humans realized the importance of tools.  By sharpening stones to produce spears, cutting tools, etc., these early beings observed spark.  Either through intention or perhaps with Mother Nature’s assistance, these sparks caught twigs, brush, fruit, and/or grains on fire.  Remember, early human life did not involve a developed brain.  A discovery of fire, however, would help advance not only our brains, but our bodies into the erect beings we are today.

The Earliest Cave Cooking

In South Africa’s Northern Cape province, a dwelling known as Wonderwerk Cave, contains the earliest evidence that our ancestors and apelike ancestors were using fire.  Compacted dirt showed evidence of ashes, carbonized leaf and twig fragments, and burnt bits of animal bones.  Scientists were then able to analyze this material and determine that the fragments were heated between 750 and 1300°F, which is the heat level of a small fire made of twigs and grasses.

If indeed our earlier species learned to harness fire for cooking, this would account for the advancement of our brains and our ability to become erect beings walking on two legs.  Cooking on fire allowed for easier chewing and digestion and produced extra calories to fuel our brains. Fire also warded off nighttime predators, allowing for sleep on the ground or in caves rather than in the trees.

It’s All About Energy

Raw food diets have been popularized as a method of losing weight and of being healthier.  However, only a fraction of the calories in raw starch and protein are absorbed by the body via the small intestine.  As a result, the remainder passes into the large bowel, where it is broken down by the organ’s high population of microbes, which consume the majority for themselves.  However, cooked food is mostly digested by the time it enters the colon. For the same amount of calories ingested, the body gets roughly 30 percent more energy from cooked oat, wheat or potato starch as compared to raw, and as much as 78 percent from the protein in an egg.  In experiments, animals given cooked food gain more weight than animals fed the same amount of raw food.

Cooking breaks down collagen (connective tissue in meat) & softens the plants’ cell walls to release their storage of starch & fat.  The calories to fuel the bigger brains of successive species of hominids came at the expense of the energy-intensive tissue in the gut, which was shrinking at the same time.  If you look at early imagery of apes, you’ll see how we morphed into narrow-waisted Homo sapiens.– the history of fire cooking part I

Coming up in The History of Fire Cooking: Part II, learn more about why cooking foods by fire made us who we are today.  In conclusion, did we provide you with new information you didn’t know?  Additionally, leave us a comment and subscribe as we bring recipes, tips, techniques, and the science behind the fire and smoke.

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double & Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-OPEN PIT COOKING FIRE BUILDING: PART I

-GRILL-BUILDING THE PERFECT COOKING FIRE- PART II

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

I hope you enjoyed the the history of fire cooking part I

I hope you enjoyed the history of fire cooking part I

6 reasons not to cook on Cedar wood

6 reasons not to cook on Cedar wood

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

Listen to the audio of this blog

You love different techniques for cooking and absorb new information like a sponge.  In particularly, you love outdoor methods of cooking.  One of your favorites is plank cooking on cedar wood.  Every time you read a recipe, they all call for use of a cedar plank or cedar wrap.

But is cedar really the best choice?  More so, is cedar a safe choice?

Let’s examine the top 6 reasons why cedar may not be an ideal cooking wood choice. Click To Tweet

#1 Softwood Classification

Cedar wood is not a hardwood.  It is a softwood that is from the gymnosperm trees meaning, it is a conifer or cone producing tree.  As a rule, softwoods should not be used for cooking as they contain a lot of air and sap which equates to a fast burn and unpleasant flavors.  In fact, there are many softwoods that can be toxic if cooked over.

#2 Poor Fire Resistance

During plank cooking, you are using the wood as a vessel to infuse flavor to whatever food is placed on top of the plank.  Here’s the concern with cedar – because it is a lower density wood (23 lb./ft³), it has very poor fire resistance.  That means, it reaches full combustion much faster than hardwood and will burn as a result.  Certainly, that’s not what you’re looking for when you plank cook.

#3 Poreless

Unlike hardwood which contain pores in the cell walls, softwoods like cedar are poreless.  They use cell components called tracheids to transport water and nutrients.   In addition, the organic compound lignin found in the cell walls, is much lower than in traditional hardwoods used for cooking.  Why is this an issue?  Lignin is what gives wood fired cooking the distinct flavor and aroma to foods.  For cedar, the average lignin composition is 20%±4 compared to common hardwoods used for wood-fired cooking which average 28%±3.

#4 Plicatic Acid

Cedar contains chemical properties (specifically plicatic acid) that are shown to be a good absorber of odors and moisture.  This is one of the key reasons why cedar is a preferred softwood for pest control to keep fleas, ants, mites, moths, and mosquitoes away.  When exposed to plicatic acid for lengthy periods of time, a condition known as “cedar asthma” can develop.

Additionally, a regular exposure to the cedar oil found in the wood can result in contact dermatitis or skin irritation, rhinitis, and conjunctivitis.

#5 Animal Toxicity

There are many studies available on how the use of cedar wood chips and shavings have affected animals continually exposed to these products.  Most studies show a correlation with liver dysfunction in animals such as rabbits, guinea pigs, and hamsters.  In fact, smaller animals, like guinea pigs and hamsters, have a higher incidence of death which may be attributed to plicatic acid exposure.  The phenols and aromatic hydrocarbons also have been shown to cause respiratory problems in animals like those listed above.

#6 Not All Cedar Is The Same

Cedar is part of the pine family of trees with native origin in North Africa and Asia.  There are no native cedar trees to North America.  The red cedar common in the Eastern USA is part of the Juniper family and can be highly toxic if taken internally.  Under no circumstances should you ever cook with red cedar from the Eastern states of the USA.

USA cedar trees are referred to as false cedars since there are no native varieties.  There are commonly 5 varieties of the false cedars available: Western Red Cedar (common to Southern Alaska, Northern California, and the Rockies), Northern White Cedar (Southeastern Canada, Northeastern quarter of the USA, south into Tennessee, and west into Iowa), Eastern Red (Aromatic) Cedar (Eastern USA), Yellow Cedar (Pacific Northwest from Alaska to British Columbia into Oregon), Spanish Cedar (although Native to South and Central America, it was planted in Florida).  Every false cedar has some known health risks with the most common being respiratory due to toxicity of its pollen, oil, or other chemical compound.

Now you’re asking..

“So if there are all these documented health risks, how did cedar plank cooking gain so much popularity?”  I suppose the easiest answer is that cedar was used by the earliest settlers in the Pacific Northwest as a means of preserving, storing and cooking the seasonal fish.  Think about the limitations of the day: they would be using resources that are available without thought to the items we ponder today like health, future risk, etc.  This concept was examined from a different perspective many years later with the desire for flavor, appearance, and functionality.

We often make the mistake of jumping into something full throttle before asking some of the key questions to keep our bodies safe and healthy.  Remember, there’s lots of documentation out there stating why you should not cooking with softwood yet when it comes to plank cooking, specifically, cedar plank cooking, we don’t seem to carry that issue forward.  I don’t think I’ll ever understand why.

We love providing information to our readers and subscribers that is not in the open and letting you weigh the information for your own verdict.   All types of questions are welcome and we encourage you to follow and subscribe to our social channels so you don’t miss anything.  We look forward to providing you with tips, techniques, recipes, and the science for all things wood-fired cooked.

Purchase products:

Wood Chunks- Double & Single 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

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

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

Dr Smoke says "Just because it is "fad," it may not be good for your health."

Dr Smoke- “Just because it is “fad,” it may not be good for your health.”

We explore the question "is wood-tar creosote" bad for your BBQ food? (see our Listen button)

We explore the question “is wood-tar creosote” bad for your BBQ food?

IS CREOSOTE THE ‘MONSTER’ TO WOOD-FIRED COOKING

Listen to the audio of this blog

There are lots of stories out there in the BBQ world about creosote!  Most have the same tone: creosote is not something you want when you cook with wood.

Unfortunately, that can never happen as creosote is always present in wood.

So, why has creosote become the monster of BBQ cooking?

Likely because there is confusion with another type of creosote: coal-tar creosote, commonly used to preserve such things as railroad ties, telephone poles, bridges, etc.  You know when material has been exposed to coal-tar by the black, charred appearance.

The Advantages of Wood-Tar Creosote

One of the primary advantages to having creosote in hardwood is its ability to act as a preservative.  Long before equipment was designed for cooking, people would dig holes in the ground to produce a smokehouse for preserving game meats they hunted.  It was the only method of ensuring safe consumption when refrigeration wasn’t readily available.

Wood-tar creosote is colorless to yellowish and presents as a grease or oil consistency.  It is a combination of natural phenols which are the natural compounds that produce the flavors of BBQ when the wood is combusted or burned.  In addition to the distinct flavor, phenols are also responsible for the aroma and color of BBQ foods.

Guaiacol is a compound derived from methyl ether and is responsible for BBQ’s smoky taste while the dimethyl ether syringol is the chemical responsible for BBQ’s smoky aroma.

Risks of Wood-Tar Creosote

Now that you know not all of creosote’s chemical composition is bad, what are the risks to a wood-tar creosote?

The biggest risk is in burning wood that is not at an ideal combustion rate.  I’m sure you’ve had experience with campfires that produce an acrid aroma and literally cause a foul “taste” in the air from poor combustion rate (too slow burning).  That is the challenge and risk when using wood products with food for hot smoking.  Remember, hot smoking requires temperatures that are lower – generally below 275°F.  To achieve a consistent low temperature, you must control air intake and damper or exhaust.  If you don’t achieve a good balance, the result will be a sooty, bitter tasting and smelling food outcome.

How do you know if your crossing into risky and poor outcome territory?

By the color of the smoke.  A poorly balanced combustion of wood will produce a black smoke.  Repeat these conditions and you’ll stimulate creosote deposits within your equipment which can reduce the draft needed to ensure the fire gets enough air to optimally combust.  Remember, creosote on its own is highly combustible which is why there are many wood stove house fires occurring due to poor maintenance/clean out of these units.

Not All Hardwoods Are Equal In Compound Percentages

Now that your aware that phenolic compounds, specifically guaiacol and syringol are key to tasty, flavorful BBQ foods, let’s talk about these compounds in specific hardwoods.

Interestingly, Beech wood is highly prized and used in Europe for smoking particularly in meat processing facilities.  This is no surprise to me since Beechwood has one of the highest percentages of guaiacol when at a high heat level (distilling).  Know that the phenolic compounds present in all wood distill at variant percentage levels and usually require a combustion temperature of nearly 400°F to peak.   Yet another reason why you want to keep a balance to your fire so combustion is optimal. Thus the resulting flavors and aromas are pleasant.

More Related reading on this subject

More Related reading on this subject

Related reading:

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

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

-SMOKING FOODS IN FOIL: PROS & CONS

Purchase products:

Smoking Wood Chips- Minuto® and Piccolo®

Smoker Wood Chips- Grande Sapore®

Smoking Wood Chunks- Double and Single Filet

Dr Smoke- "We as chefs need to always monitor how much creosote is good for our BBQ by balancing the time of each cook versus the taste of our results."

Dr Smoke- “We as chefs need to always monitor how much creosote is good for our BBQ by balancing the time of each cook versus the taste of our results.”

Wrap or no wrap is our topic. The pros and cons for smoking foods in foil- in particular your BBQ and how it can affect the food.

We discuss the pros and cons for smoking foods in foil- in particular your BBQ and how it can affect the food.

SMOKING FOODS IN FOIL: PROS & CONS

Listen

“Does smoking foods in foil still allow the wood flavor to penetrate?”

 It is a common question heard when it comes to hot smoking.  In fact, there is even a technique called the Texas Crutch that relies on wrapping meats like ribs, pork shoulder, and brisket in foil with 1-2 ounces of liquid into the foil and then sealing all ends tightly so no liquid or steam escapes.  This process tenderizes and speeds the overall cooking process, which with hot smoking, can be quite lengthy.

Here’s the thing – when you use this technique, you do so after the meat product has cooked to about 135-150°F.  That means a great deal of smoke flavor has already penetrated.  What about if you start out smoking foods in foil?  Let’s look at the pros and cons of smoking foods in foil, information you can use for traditional oven cooking as well.

Con #1

Aluminum leaches into foods that are wrapped in it.  Current research indicates that the average person can tolerate about 2400mg of aluminum exposure per day due to our body’s ability to excrete the small amounts of this metal efficiently.  Therefore, any ingestion levels over this would be considered a health risk by the World Health Organization.

Pro #1

Aluminum foil is disposable so it is a convenience.  There is no clean up when you cook foods in foil and often there are recycling programs that accept used foil.  It can save on degrading your cookware and grill grates.

Con #2

Aluminum is found in other items like corn, yellow cheese, salt, herbs, spices, tea, cooking utensils, and in over-the-counter medications like antacids.  A derived from aluminum is also used during the purification process of drinking water.  These all must factor into the recommended daily intake of this metal, meaning you need to assess whether cooking in foil will put you over the daily recommended limit.

Pro #2

Aluminum foil aides in producing a convection heat as it is an excellent heat conductor.  Thus, cooking times can be significantly reduced when foods are placed in foil.

Con #3

Foods with higher levels of acid have a higher rate of leaching aluminum into them.  This is true whether the acidic ingredient is in solid or liquid form.  In fact, acidic liquids have a higher leaching rate than solids.  Give this consideration when working with foods such as tomatoes, vinegar and citrus items.

Pro #3

Using aluminum foil can tenderize tougher cuts of meat when you include an ounce or two of liquid.  Additionally, aluminum foil is leak proof when you seal all ends.

Con #4

When you cook acidic ingredients in foil, both the appearance and taste of the foods can be altered by the reaction to aluminum.  The tastes are often described as metallic.

Smoking Considerations

From the smoking perspective, if you start the foods on the grill grates without any aluminum foil, cook until 135-150°F internal temperature, and then wrap in foil to finish, you likely will find very little change in taste.  Ingredients containing acid would have cooked down and not be at a level that would interact as aggressively with the aluminum.

If you do elect to cook on the smoker, charcoal grill or LP grill with foil, know that you can see firsthand the reaction of the aluminum with food ingredients. You can see the wood molecules by the smoke vapor particles that develops on the outside surface of the foil.  As foil is a heat conductor, it also is somewhat of a sponge and will steal some of the smoke vapor particles from the food.

Remember, one of the key benefits to using aluminum foil is its ability to seal tightly whether preventing spillage to a piece of cookware or sealing in liquids for cooking.  Cooking smoked items wrapped in foil from start to finish will not allow for full penetration of the smoke vapor particles that account for the unique color, texture, and taste to smoked foods.  Plus, you likely will increase your risk of health issues with repeated exposure to high aluminum levels.

Thank you for the question submission and we hope you found value in our information.  We welcome all types of questions and encourage you to follow and subscribe to our social channels so you don’t miss anything.  We look forward to providing you with tip, techniques, recipes, and science for all types of wood-fired cooking.

More Related reading on this subject

More Related reading on this subject

Here’s some additional reading:

Why Charcoal Is Not An Ingredient

How Much Wood To Add When Smoking

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- "To foil or not to foil? That is the question (personal preference)."

Dr Smoke- “To foil or not to foil? That is the question (personal preference).”

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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.

TO BARK OR NOT

Listen to the audio of this blog about Bark or Not

Listen to the audio of this blog about Bark or Not

This is one of my favorite debates:

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

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!­­

Additional Reading You May Like:

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

SmokinLicious® products:

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”

As Fall approaches think about the storage of cooking wood.

As Fall approaches think about the storage of cooking wood.

As Fall and Winter Approach think about the storage of cooking wood ….

Donna from our culinary staff

Posted By Donna G

 

You’ve likely heard the warnings circulating regarding the pending Polar Vortex which is targeted to be particularly impacting to the Northeast. In preparation for whatever is coming our way, we thought we’d take a minute to remind you about the storage and maintenance of your gourmet wood products as the weather begins to cool down.

As many of you have heard me say in the past, wood is hygroscopic which is a fancy word for saying wood can attract and absorb water. This is a good thing for those of us who prefer to do hot smoking. But what you likely aren’t aware of are the variant shock waves that the hardwood can incur when it is exposed to extremes in temperature and humidity too quickly.

 

When wood “drinks” or takes in moisture, the molecules expand. As such, throughout the seasons, all hardwood will expand and contract as moisture and climate conditions change. What you may not know, is some   species of hardwood are more hygroscopic than others   which can result in some challenges at different times of the year and in various locations throughout North America. So what can you do?

 

Here are some   suggestions to stabilize the cooking hardwoods   you may have purchased from us during seasonal changes:

 

• purchase smaller quantities of wood that will meet your immediate cooking needs, meaning what you can reasonably use within a month’s time

 

• don’t store the wood directly on concrete or in plastic. Harwood will seek out the moisture in concrete and plastic can often make the wood sweat resulting in mold spore development

 

• try to maintain the hardwood in a storage location that has a temperature which will not exceed 55-60 degrees and relative humidity in the range of 40-50%

 

• for larger quantities of wood, try rotating or shaking the wood that is located at the bottom of the storage container to the top so you can ventilate the pieces equally

 

• if you should see  signs of surface mold  developing, mix 1 part vinegar (I prefer white) to 10 parts water and place in a spray bottle. Then spray the mixed solution on the wood pieces to halt and reverse any growth. For wood that is showing more severe mold, you may mix the same formula in a soaking bucket, and leave the pieces in the solution to soak for about an hour.

 

Lastly, keep in mind that the denser the hardwood, the more prone it is to instability. Here is the order of our hardwoods from most dense to least: Hickory, Oak, Beech, Ash, Maple, Cherry, Alder.

 

With a little planning, you can continue to enjoy our premium cooking woods during all seasons of the year with little to no additional work. Don’t forget, Fall and Winter are two perfect seasons to fire up the grill and/or smoker and start experimenting with the seasonal foods available in your area!

 

Bon-Bar-B-Q!

Dr. Smoke Follow our advice on the storage of wood for you grilling needs and you can extend its use age!

Dr. Smoke Follow our advice on the storage of cooking wood for your grilling needs and you can extend its use age!

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Our table for the moisture and storage of wood and how best to use this in cooking to your advantage

Our table for the moisture and storage of wood and how best to use this in cooking to your advantage

Lab Report on Moisture and storage of wood

 

Dr. Smoke and the crew decided to do a little lab experiment on the storage of our wood!  We all know that storage of wood in a cool (degrees) location will preserve the moisture level in the wood.   But, at what temperature?

So we have experimented with one log put in a freezer and another in a refrigerator!   The freezer’s temperature is at 30 degrees F and the refrigerator’s temperature is at 40-42 degrees F.  Therefore we found the following results:

Freezer                       Refrigerator

Start                                27.1%                         30.8%   Moisture

Week one                         18.8%                         30.3%

Week Two                         18.6%                         30.0%

Week Three                       16.9%                         29.8%

We find these results very interesting!   The Freezer log in three weeks lost almost 50 percent of its moisture!  Refrigeration loss was negligible!   We will continue to experiment with varying temperatures around the 40-degree range and we’ll keep refining our test to make sure Smokinlicious® products are the best!

More Related reading on this subject

More Related reading on moisture and storage of wood

 

 

 

 

 

 

Dr. Smoke- follow our guidelines on the moisture and storage of wood to keep your products fresh and producing tasty delights!

Dr. Smoke- follow our guidelines on the moisture and storage of wood to keep your products fresh and producing tasty delights!

 

 

 

 

 

 

 

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orage of Unused wood as the winter months approach, you should pop some holes in the box to circulated the air!

Storage of Unused wood as the winter months approach, you should pop some holes in the box to circulated the air!

Storage of unused wood

Recently, we received the following email regarding the storage of unused wood:

“I recently bought a box of cherry wood. I stuck half of it in my trailer (in the original bag) and the other half in the bucket in the basement. The wood was a little wet when I got it but smoked well. But, when I stored the wood in the bucket, it now has mold grown on it. I don’t want to have to pre-burn this stuff to burn the mold off. What’s the best way to handle cooking with this molded wood?”

Chad “Podge” H.; Taylorsville, KY

Smokinlicious manufacturers wood that already has a high moisture content. Therefore, storage of any unused wood is extremely important to maintain optimal condition of the wood. We recommend that all gourmet wood be stored in a cool, dry location away from direct sunlight. The wood should be kept in its original cardboard container with the liner bag left open (not tied). This will allow for proper air circulation. You may store the wood in other containers such as an open-slate crate but never store the wood in a plastic container that does not have air holes. If you should encounter wood that has begun to develop evidence of mold, you may follow the following steps to sanitize the wood for cooking:

1. Dilute 1.5 ounces of bleach solution in 3 gallons of water. Be sure the wood is completely covered by the bleach/water solution.

2. Let the wood soak in the solution for a minimum of 2 minutes.

3. Pour off the water/bleach solution and let the wood air dry.

4. Storethe wood in an open liner bag or open-slate crate in a cool, dry place, that is away from direct sunlight.

 

Dr. Smoke- the storage of Unused wood is an important part of your grilling practices! Follow our advice to get the most out of your wood purchase

Dr. Smoke- the storage of Unused wood is an important part of your grilling practices! Follow our advice to get the most out of your wood purchase

 

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