Search Results for 'cherry'


Cherry wood for smoking will bring out the sweetness in anything in the smoker!

Cherry wood for smoking will bring out the sweetness in anything in the smoker!

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WILL CHERRY HARDWOOD SWEETEN EVERYTHING IT TOUCHES?-Without question, Cherry is one of the most popular woods for wood-fired cooking, particularly when it comes to hot smoking using traditional smoking equipment.  Despite information SmokinLicious® has provided on this hardwood species (Put a Cherry on It blog & Cherry Wood Question blog), there are still many questions posed and many misunderstandings about this wood.  My intention here is to speak on the cherry varieties in North America and ensure that you can make an informed decision when selecting this hardwood for cooking.

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Our Cherry wood smoke is a wonderful favor for Smoking, Grilling or Ember cooking. Adds a distinctive reddish-pink hue!

Our Cherry wood smoke is a wonderful favor for Smoking, Grilling or Ember cooking. Adds a distinctive reddish-pink hue!

Our Cherry wood smoke is a wonderful flavor for Smoking, Grilling or Ember cooking! Click To Tweet

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We introduced you first to the details on the ever-popular Sugar Maple hardwood but now let’s talk fruit wood, specifically, the forest grown cherry hardwood.

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Wild cherry Wood smoking traits discussed!

Wild cherry Wood smoking traits discussed!

Wild cherry Wood smoking traits discussed! Click To Tweet 

 What can I tell people about smoking food with wild cherry wood when they have been told there is arsenic in wild cherry wood?  They want to know if it is safe.  Also, what about the issue of cyanogenic compounds?  Is this a concern, and if so, I assume it is a non-issue if the wood is aged a period of time?

Thank you for educating me about the SAFETY of using wild cherry wood for smoking food. 

Elizabeth Andress

Elizabeth L. Andress, Ph.D.
Professor and Extension Food Safety Specialist
Department of Foods and Nutrition
The University of Georgia

Our Response to The Wild Cherry Wood Question:

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Maria's top 10 foods to bulk grill!

Maria’s top 10 foods to bulk grill!

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It is obvious that a return to a “normal” work environment is not likely soon.  You may be one of the blessed who has decided you do not want to return to an office but rather continue the joys and challenges of working, educating, entertainment and sleeping from home.

To manage all these needs, meal planning needs to be addressed to allow for more family time.  Rather than discuss animal proteins as we have previously done, the focus will be on other food categories that provide for endless options at mealtime.

Time to bring in our top 10 foods to get on the grill or smoker for fabulous flavor to your meals!

#1 Peppers

Do not purchase fire roasted peppers in the store!  They are so easy to make using any type of grill you own and any pepper you prefer.  By grilling in bulk, these can be added to meals like grilled sausage topped with peppers and onions, whipped into a fire roasted pepper tapenade for snacks or appetizers, bring an elevation to a salad, or as an addition to Dutch oven meals (think chili, goulash, mac and cheese).

Favorite SmokinLicious® Recipe: Charred Pepper Dip

#2 Potatoes

This group also includes sweet potato as they are just as fantastic on the grill.  Whether you grill whole with the skin on, sliced or cubed, potato is a versatile vegetable that can work for any meal.  Include them in an egg-based dish or make them into their own main course.  Do not forget, they can be mashed as well for the ultimate smokey mashed potato.  This is a bargain item as you get so many potatoes in a single bag with the finished product freezing well.

Favorite SmokinLicious® Recipe: Smoked Curry Potatoes

#3 Mushrooms

Fungi are one of my favorite items to infuse wood flavor to on the grill!  There are so many varieties with each providing a variation in texture and flavor.  Large mushrooms are perfect as a meat substitute.  Like other items, they easily can be frozen to allow for quick meal preparation.  One of my favorite uses is in sauces for meats, pasta, grains and vegetables.  These also make a great pizza and bread topping.

Favorite SmokinLicious® Recipe: Smoked Mushroom with Ricotta

#4 Tomatoes

Although I am listing fruit in #6, know that tomato would also be included in this category.  A separate listing is offered for the simple reason there are many varieties of tomatoes that surpass your average fruit.

Cherry tomatoes done whole on the grill, plum tomato diced and grilled in a pan make the perfect base for saucing, and hearty beefsteak tomato for pronounced tomato flavoring.

Favorite SmokinLicious® Recipe: Wood Fire Tomato with Rice

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Smoking color is correct when white smoke is present

Smoking color is correct when white smoke is present

In Grilling the smoke means everything! Click To Tweet

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You smell it before you see it!  The aroma of foods being cooked outdoors.  When those foods involve cooking over wood – hardwood to be specific – well, it is a flavor experience that is in a league of its own.

Recently, our cartoon friends, Tom and Bert, had an exchange about what the color of smoke means.

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Chef Bert and Tom combining hardwoods for smoking flavors

Chef Bert and Tom combining hardwoods for smoking flavors

Learning how to combine Hardwood species to change their smokey flavoring Click To Tweet

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There is misinformation out there that you may have been victim to.  When cooking with hardwood, you may have been under the impression that only certain woods can be used with certain foods.  For instance, hickory is reserved only for pork shoulder and brisket.  Cherry for chicken, etc.

But that is hardly the truth.

Hardwood used for cooking must be viewed as another ingredient.  As a key ingredient, it needs to be balanced with the food item and other ingredients used in preparation before grilling and smoking.

The intent today is to provide a guide on combinations of hardwood that work well for specific foods.  Essentially, the ingredients of a rub, glaze, sauce or marinade will dictate what hardwoods will maximize all the flavors to become a finished masterpiece.

Hardwood Selection as a Compatible Ingredient

The goal when using hardwood is balance of the flavor outcome.  You never want the hardwood to produce an ashy or burnt flavor.  The essence of the wood should simply add to the beautiful flavor outcome for a memorable eating experience.

Here is SmokinLicious® rating on boldness of flavor for the hardwoods we offer:

When I design wood recipes for specific foods, I like to think about balancing out a medium or bolder flavor with one that is lighter.  For lighter fare items like vegetables and fish, two wood combinations are generally used while longer cooked animal proteins can tolerate three hardwoods well.

In the chart that follows, reference is provided to various foods that benefit from exposure to the specified hardwoods.   Use the color blocks indicated under each food group to guide you on combinations.  Find the same color blocks in that group, and you have the balanced combination of hardwood.   For instance, under Fruit, there are two red squares for an alder and cherry combination.  Under the Fish column, there are 3 options: Alder and Maple represented by the pink square, Beech and Cherry represented by the orange square, and Ash and Maple represented by the gray square.  These combinations are balanced by the essence they produce in the smoke vapor.  Just use equal parts of each wood and remember, always start with a small quantity of hardwood as it does not take much to produce great flavor.

TIP: if you are using a spicy rub, default to combinations that includes mild to moderate flavor intensity.  Using sweet ingredients, include a bolder hardwood flavor.

Our Guide

Experiment to find your favorite combinations of hardwood and soon you’ll have your own personal, detailed guide!

Do you have a favorite combination of hardwood?  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!

Products discussed in this Blog:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

 

More Related reading on this subject- More Related reading on this subject of cooking & Grilling with wood

More Related reading on combining wood species and sizes to change their smoke profile and more!

Related Reading:

-COOKING WOOD WHAT YOU SHOULD KNOW

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

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

Dr. Dr. Smoke- Combining hardwoods by mixing different species and sizes increases your smoking results!

Dr. Smoke- Combining hardwoods by mixing different species and sizes increases your smoking results!

 

We use a moisture reader to maintain proper wood chip wetness of our products.

We use a moisture reader to maintain proper wood chip wetness of our products.

Wood Chip Wetness chart for smoking and grilling with Wood! Click To Tweet

 

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Wood Chip Wetness  Reference Data

If you’ve been following the Smokinlicious® Culinary Wood Products website for a while, then you’re very aware of how serious we take wood. It is extremely important to us to educate you on hardwood and how it can be used for cooking.  We know there are choices out there when it comes to purchasing wood.  That’s why we love to make comparisons between popular products on the market.

Recently, we investigated the moisture levels of two popular name-brand products that are available across the USA. Using a commercial-grade moisture reader (Delmhorst Instrument Co., RDM-3 #12084), we recorded the moisture level of both name-brand smoking wood chips. One was Hickory, the other Mesquite – two very popular wood species for smoking.

Why should you care about the moisture level of the wood?

Moisture is what causes wood to smolder rather than burn up.  It’s the difference between  firewood and cooking wood.  If you want to burn a fire for heat output only, then you need dry wood.  If you want to cook flavorful foods by fire, the wood needs some measurable moisture, preferably over 15%, in order to flavor the food with the essence of the wood.

The Results Are In!

The Hickory wood chips registered 7% moisture and the Mesquite 7.3%! Although SmokinLicious® is not a manufacturer of Mesquite products (we only manufacturer products native to our area), we are able to provide you with comparable numbers for our seven hardwood species. On average, the following are the moisture levels for our woods:

Alder = 19.8%

Ash = 20.2%

Hickory = 25.6%

Red Oak = 26.2%

Sugar Maple = 24.4%

White Oak = 21.9%

Wild Cherry = 23.8%

Be An Educated Shopper

It is important to remember that when shopping for smoking wood chips and chunks, products that are packaged in plastic bags generally must have an average moisture level of less than 8% to remain stable enough to prevent mold growth and spoilage. Unfortunately, this means this type of product would compromise your cooking flavor, as once the molecules of the wood are deprived of air circulation and moisture, they permanently die and cannot be re-hydrated.  That means, don’t waste your time trying soak the wood.  It will do nothing but produce a  musty smell when burning.

SmokinLicious Culinary Wood Products only sells our products fresh! You’ll never see our woods sealed in plastic and now you know why!

More Related reading on smoker wood chip wetness

More Related reading on smoker wood chip wetness

Dr. Smoke- we provide the wood chip moisture readings on all our packages as guidance for the chef to gauge the amount of smoke output to their tasting needs.

Dr. Smoke- we provide the wood chip moisture readings on all our packages as guidance for the chef to gauge the amount of smoke output to their tasting needs.

 

Chef Burt and Tom visit the butcher for weekend large cuts of meat to grill & smoke!

Chef Burt and Tom visit the butcher for weekend large cuts of meat to grill & smoke!

Wow cuts of meat that Grill & Smoke well! Click To Tweet

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For many who have been spending additional time with family, new levels of communication and closeness have resulted, that simply put, want to be continued.  Given that nicer weather also contributes to family time scheduling, I thought I would cover how you can maximize time to spend with family rather than be cooking inside.  Or, worse yet, forfeiting money on takeout food purchases.

Time to cover the cuts of meats that are not only ideal for grilling and smoking but will produce enough meat to provide for more than one meal.  I will also make my recommendations on hardwoods to use for optimal flavor balance.

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Smokinlicious® Cooking Wood in the chimney starter!

Smokinlicious® Cooking Wood in the chimney starter!

COOKING WOOD WHAT YOU SHOULD KNOW Click To Tweet

 

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I’m going, to be frank.   When having an opportunity to search through social media photos of various foods cooked by fire and smoke and seeing a reference to the wood, I get uncomfortable.  There doesn’t appear to be the same concern for the choice of wood as there is for the rub, cut of meat, quality of meat, choice of equipment, and sauce.

Why is it that the wood used to flavor the foods grilled and smoked is an afterthought?

Rating Scale for Cooking Wood

Recently, I ran across an article in Reader’s Digest that focused on the dangers of wildfire smoke, especially for those living in areas of the United States that are hit repeatedly by these events.  What struck me the most was the Environmental Protection Agency’s Air Quality Index: good, moderate, unhealthy for sensitive groups, unhealthy, very unhealthy, and hazardous.  This guide is used to recommend evacuations of locations, use of HEPA filtration to allow people to remain in an affected area, and as a method of gaining valuable data post-fire on the effects, smoke has on plant life.  There is considerable data available from tree bark which has long been known to absorb pollutants.

This got me thinking about hardwoods used for smoking, grilling, and overall cooking of foods.  There is no regulatory agency that oversees wood used for cooking.  Despite efforts to get the Food Safety and Inspection Services division to recognize the risks associated with cooking with wood, no governmental agency has stepped up to offer regulations in this area such as established inspections of equipment and wood.

Why Kosher is important for Cooking wood!

As the manufacturer of all the products sold under the brand SmokinLicious®, we struggled with what steps to take that would demonstrate our commitment to only offer hardwoods that are considered safe for cooking.  Although we stressed that we are bark-free (an important step to reduce the exposure to toxins locked in the bark layers), that we only manufacture from the heartwood (an area of the tree that is known to be resistant to insects and decay), and that we manufacture each cut to the wood for the end cooking product, we simply desired some validation of these steps.

Since we’ve always considered the wood another ingredient to cooking, we decided to explore the options from the food perspective.  What certification could we apply for that would demonstrate that we are a food-related item?  Kosher certification was the perfect place to start!

Certification Means?

For us, the steps we’ve taken to obtain Kosher certification via VA’AD HAKASHRUS OF BUFFALO verified our commitment to keep our manufacturing facility at the highest standard possible.  People are drawn to kosher food for various reasons including quality, a healthy lifestyle, food safety, and allergy security.  By securing this certification, we can demonstrate to the public that our products satisfy the food quality and safety requirements they should strive for daily.  As such, our customers don’t have to settle for an unregulated product that frankly, could contain pretty much anything in the package because, as pointed out, there is no system of check on wood cooking and smoking products.

The SmokinLicious® Cooking Wood Index

Taking a page from the Environmental Protection Agency, I thought it would be helpful to develop an index to use for hardwood intended for cooking.  Our grading system is based on toxicity factors of a wood, ease of lighting, sustained burn, coal formation, smoke production, and heat level.  Our index is: Excellent, Good, Fair, Poor, Unhealthy.

Excellent: Alder, American Beech, Ash, Cherry, Hickory, Pecan, Maple, Apple

Good: Persimmon, Red Oak, White Oak, Mesquite

Fair: Birchwood, Chestnut, Walnut, Peach

Poor: Aspen, Basswood, Poplar, Sycamore, Butternut, Cottonwood, Elm, Willow, Dogwood

Unhealthy: Buckeye, Hackberry, Gum (Sweetgum)

We hope you will find this guide useful. Use it as a means of sorting through all the types of wood offerings to make an educated decision, to look for key information on the packaging that will confirm you are making a safe decision.  After all, why take any additional risks when it comes to the health and safety of your family.

Making you an informed consumer through valuable articles like this one.  Hope you enjoyed this blog about cooking with wood!  Leave us a comment and subscribe for more great recipes, techniques, tips, and the science behind the flavor, that’s SmokinLicious®.

Products discussed in this Blog:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Charwood

More related reading on Cooking wood, how to use and alter its great flavoring capabilities!

More related reading on Cooking wood, how to use and alter its great flavoring capabilities!

 Additional reading:

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

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

-Is It Fresh? Here’s Why You Need to Know

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

Dr. Smoke- Cooking wood provides great flavor in our BBQ, Smoked Bacon, Ribs and even on Vegetables!

Dr. Smoke- Cooking wood provides great flavor in our BBQ, Smoked Bacon, Ribs and even on Vegetables!

Diagram showing the importance of air flow in your smoker

smoker air flow is your temperature control Click To Tweet

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SMOKER AIR FLOW IS YOUR TEMPERATURE CONTROL

How do you keep a charcoal grill at 200°F? How do you cool down a charcoal grill?  Do you keep the vents open all the time?

These are some of the common questions posed when it comes to learning how to control the temperature of a grill or smoker.  This can be a challenge specifically for charcoal/wood units as they rely on the human hand to determine when to add fuel as opposed to a gas/LP unit that has continual, regulated flow.

You might assume that the only combustible material used in these units is charcoal or wood but there is another one.  Oxygen.

I’m going to provide my top tips on gaining control of temperature by instructing you on airflow or oxygen regulation in specific styles of charcoal/wood burning equipment.

Intake and Outtake of smoker air flow

For many of the charcoal/wood using units, they are built with an intake and an outtake vent.  Let’s make sure you understand what these vents are and what the purpose of each is.

Intake Vent: It has one job – bring in oxygen to control the heat of the fire.  If you need to raise the temperature of your unit, open the intake vent.  Too much heat, close the intake vent which starves the fire for oxygen.  Note: if you close the intake vent entirely while keeping the outtake open, you will still starve the fire and put it out.

Here’s the trick – each unit will have a “sweet spot” for the perfect balance of oxygen flow.  Find that spot, and you can maintain a temperature easily in your equipment.  But, I’m getting a little ahead of myself.  Let’s discuss the opposing vent.

Outtake Vent:  This goes by different names (chimney, flue, outtake, vent) but has the same purpose regardless of what you call it; vent out the gases from the combustible material and pull in oxygen from the intake vent which is commonly know as draft.  Remember a charcoal/wood fire produces gases which need to be vented.  If they aren’t properly vented, they will smother the fire.

When learning how to regulate your equipment for the desired temperature setting, always start with the outtake vent fully open.  This allows you to manipulate only the intake vent until you reach the desired temperature.  That will help you learn where the sweet spot is on your equipment.

When You Never Find the Sweet Spot

There are times when no matter how you play with the intake vent, you never seem to get the temperature to hold.  What now?

Time to look for leaks in your equipment.  If an access door or lid are bleeding smoke, then you know where the extra oxygen is coming from.  That will affect the draft between the intake and outtake vent and result in fluctuating temperature that cannot be controlled.  Best course of action is to try to seal the leaks with food grade silicone or other materials suitable for high heat appliances.

The Shape of the Equipment

In my opinion, the vertical-style equipment models tend to be much easier to get airflow/temperature control.  Horizontal units also referred to as off-set smokers and grills, specifically the inexpensive models, tend to have poor design in the vent placements as well as poor insulation that results in heavy leakage.

If you insist on purchasing a horizontal unit, read reviews and ask questions about how the unit is insulated.  Get specific with the materials used, quality of the metal parts, etc.

Chef Bert and Tom using a chimney starter for their grilling needs.

Other Tips

Always try to light your initial fuel product, whether briquets, lump hardwood charcoal, or charcoal in a chimney starter so you can control the quantity with every cook.  Use the chimney to add hot coals to the unit when you need to increase temperature.  Although you can have unlit charcoal in your charcoal area so it will ignite as the lit produce makes contact, this isn’t always a guarantee that you won’t produce some temperature variance.  The best chance of getting the temperature regulated is by adding hot coals as needed, even if this may be every hour or so.

 

To summarize, learn to control temperature by using the same quantity and type of material for the fuel, lit it with a chimney starter, only add hot coals to increase the temperature, and always have the exhaust vent open at least ½ way when cooking.  Remember the number one thing is Temperature control is all in the air flow and you will have tasty grilling results!

Our Readers Are Asking..

When should I add more wood to my smoker to prevent a bitter flavor?

There are a few possible causes for bitter smoked food outcome and easy to fix:

#1 Outtake vent is to tight – open it a bit more;

#2 Wood chunks are too wet. Don’t pre-soak the chunks. Put them on the charcoal dry;

#3 Using too much wood at a time. It only takes 3–4 chunks to infuse smoke flavor;

#4 Not using an ideal hardwood. Stick to common hardwoods like cherry, maple, oak hickory, pecan, ash, alder, beech. Never use softwoods like pine, spruce, cedar, etc;

#5 Use a water pan to keep a good balance of heat, vapor, and moisture.

SmokinLicious® Products Used in this Blog:

Charwood

Wood Chunks- Double & Single Filet

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

More Related reading about smoker air flow is your temperature control an other cooking subjects.

More Related reading about smoker air flow is your temperature control an other cooking subjects.

 

 

Related readings

WHAT YOU SHOULD KNOW ABOUT THE WATER PAN IN GRILLING & SMOKING

-HOW TO PREVENT BARBECUE MEAT FROM BEING TOO DRY??

-WHAT TO DO IF  MY WOOD CHIPS WON’T SMOKE??

-WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

Dr. Smoke for best results in your grilling and smoking enjoyment follow smoker air flow is your temperature control guide.

Dr. Smoke for best results in your grilling and smoking enjoyment follow smoker air flow is your temperature control guide.

How to keep food interesting

How to keep food interesting during the quarantine

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You may be one of the unlucky families faced with the task of social distancing or voluntary/involuntary quarantine.  Without question, this will test the limits of each family member’s patience, flexibility, and cooperation.

Not only are you responsible for ensuring everyone’s safety, you’re tasked with keeping them entertained and fed.  Right now, with internet and utilities intact, you have the option to stream programs, movies, videos, etc., as well as use electrical and gas appliances.  This helps to keep our sanity.  But have you paused to plan for when those items become interrupted or permanently halted?

I’m going to list for you some ways of ensuring you can remain comfortably fed while also enjoying some foods that you consume when you’re not quarantined.

#1 Wood Fired Treats:

Part of the reason we go out to eat is we order items that wouldn’t be commonly prepared at home.  Often, this includes foods that are live fired such as grilling over charcoal and/or wood or smoked with hardwood.  This is where those larger cuts of meat come in handy.  You can fire up the grill with a two-zone set up and some hardwood for added flavor, cooking enormous quantities of meat that can be used for many meals.  Think pork shoulder, full racks of pork ribs, whole chicken and turkey, beef roasts and brisket.  There are so many options including whole fish.  Obviously, if we lose gas and electric services, you’ll need an alternative grill like a charcoal unit, fire pit, wood burning fireplace, or butane-using equipment.  Or, you can make your own using bricks or rocks and a grate from another unit or simply place cast iron right in the coal bed.  Even a charcoal chimney starter can be used in a pinch as a grill.

#2 Foods That Never Expire:

Powdered milk, dried beans, Spam, whole grains, honey, dried pasta.  These are the items you’ll want to have on hand for the “when it happens” scenario as they last forever.  Powdered milk can easily be mixed with other ingredients to make sauces, milk, and treats.  Spam is one of those canned meats that can be a go to for emergency needs but what likely isn’t know is just how versatile it can be in recipes.  This is a perfect item to grill or even smoke as substitute for fresh meats like sausage, bacon, ground meats.  It can be sliced for making sandwiches and sliders, cubed and diced to be used with eggs, rice, quinoa, and pasta.  Dried beans and pasta are also perfect for cooking on a grill even though they need a longer time in water to cook tender.  Use grill-safe cookware on your grill, fire pit, or wood burning fireplace and you’re on your way to a great meal.

#3 Hot Smoking:

Preserving meat can be a challenge if you don’t have refrigeration for storing.  That’s where hot smoking becomes a skill set that could possibly save you from going without animal protein.  You need to make a hot coal bed that produces a lot of smoke not flames.  That means you’ll need green hardwood to produce the smoke, which is wood containing about 20% moisture.  Collect hardwoods like maple, oak, hickory, cherry, etc., and make a racking or hook system that will allow the meat to hang in an enclosure (a wood clothes drying rack works great for this purpose).  A modified smokehouse made from a tarp that is anchored to the ground works just fine, if the enclosure can hold the smoke around the meat and maintain a temperature of 150°F. The better your enclosure the better it will retain heat and will require far less wood. Meat smoked for 12 hours will be preserved for about 1 week, while meat smoked for two days can last 14-28 days depending on the type and cut.

#4 Outdoors:

One benefit of getting to be home is the option to engage in outdoor cooking.  Take advantage of doing as much as you can in the outdoors, whether on a standard LP/Gas grill, charcoal grill, fire pit, outdoor fireplace, or other outdoor equipment.  It provides an opportunity to enjoy the air and feel less like a prisoner.  Also, keep in mind that the more options you give yourself for cooking, the more food you can produce.  For instance, you might have a pork shoulder smoking with wood on one grill, while doing a sheet pan of vegetables on another unit, while making a sauce or flavored butter in a saucepan on the side burner or a butane cooker.  Just remember, if you are using wood and/or charcoal, once the heat is reduced to hot embers, use that to do additional foods like potatoes, peppers, onions, or even  put a covered Dutch oven in the hot bed to cook another day’s meal.  You can cook any meal on outdoor equipment so begin to experiment and get a comfort zone, and you will be a survivor in any situation.

If you’re quarantined, what type of cooking are you doing?  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!

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

Other blogs you might enjoy:

-THE EASY METHOD TO COLD SMOKED CHEESE

-A DIY STOVE TOP SMOKER MAKES PERFECT SMOKED RICOTTA CHEESE

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

-SPAM® ON A CHIMNEY STARTER FOR QUICK GRILLED ASIAN SLIDERS

SmokinLicious® products:

Our hand split double filet smoker wood chunks

Wood Chunks- Double & Single Filet

Charwood

Dr. Smoke-

Dr. Smoke-During the quarantine read our how to keep food interesting ideas!

discussion of the 8 common mistakes to avoid in cooking & grilling with wood

Discussion of the 8 common mistakes to avoid in cooking & grilling with wood

THE TOP 8 MISTAKES TO AVOID WHEN COOKING-GRILLING WITH WOOD Click To Tweet

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We are approaching that exciting time of the year when just about all of North America can start to enjoy cooking outdoors again!  Make it the best outdoor cooking season yet by learning the steps to using wood for cooking and grilling successfully, avoiding the trademark pitfalls that sink those outdoor meals.

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Our wood flavoring chart

WHAT WOOD TO USE FOR SMOKING Click To Tweet

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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.

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

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

INFUSING WOOD SMOKE INTO BRUSSELS SPROUTS

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

The Easy Grill Method for Infusing Wood Smoke into Brussels Sprouts

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

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

Flavor Finish

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

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

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

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

The Culinary Crew wants you to know…

 Chef Bert and Tom discuss how to infuse wood smoke into brussels sprouts.

#chefbertandtom

… that the direct infusion of hardwood-fired smoke to foods, like Brussels Sprouts, is considered a flavor ingredient, much in the same way that spices, minerals and sauces enhance taste.  When fired, the components of smoke vapor carry the hardwood’s distinctive flavor profile directly into meats, seafood, fruits or vegetables with pleasing results to the palate.

SmokinLicious Products used in this recipe- wood smoke into brussels sprouts:

Our Single Filet is hand split to the proper size for larger equipment infusing wonderful wood smoke into brussels sprouts.

#singlefilet #woodchunks

Wood Chunks- Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-WOOD GRILLING AVOCADO

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

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

 

 

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

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

Cold Smoked Cheese is a very simple technique with very rewarding results. Follow our instruction and enjoy some all natural smoked cheese.

Cold Smoked Cheese is a very simple technique with very rewarding results. Follow our instruction and enjoy some all natural smoked cheese.

THE EASY METHOD TO COLD SMOKED CHEESE

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The cooler season is here and that’s the perfect time to think about cold smoking techniques that bring special flavoring to heat sensitive items.  First up for us, cheese!  We’re lighting up the Technique Cast Iron Stove Top Smoking Pan and loading it up with our favorite varieties of cheese in preparation for a couple of The Cast Iron stove top smoker pan is a wonderful addition to any kitchen for indoor, condo smokingrecipes.  If you don’t own a stove top smoker pan, see our blog titled “The Kitchen Find” which will guide you on using items likely found in your own kitchen.

90°F or Less

Cold smoking requires that you keep the temperature below 90°F.  That may sound like a challenge but when you use a stove top smoker – equip it with an ice cube pan – you’re on your way to all things cold smoked.  The best chips to use for this method of smoking are SmokinLicious® Minuto® Wood Chips.  I’m electing to use Wild Cherry for the balance of flavors between my cheese choices.  These chips will combust evenly and slowly, releasing a steady smoke vapor that will work well with the cheese.

First, the stove top smoking pan needs to be set up.  The Technique pan comes with everything needed, including a drip pan.  We won’t be using the drip pan for its intended purpose but rather, to become an ice pan.  An ice pan will help to keep the temperature of the smoking pan below 85° F; and that means you can We fill the bottom of the stove top smoker with ice to reduce the heat and produce some nice steam.smoke all types of foods that normally couldn’t be exposed to heat! (chocolate, cheese, fragile fruits, candies, etc)

Be sure you have a handful of wood chips in the base pan before adding the drip pan full of ice cubes.   Place the wood chips in the center of the pan then fill the drip pan completely with ice.  Then add the grill pan and get the cheese out of the refrigerator.  Remember, you will be smoking the cheese for a few hours so you’ll need to refill the drip pan with ice cubes every hour.   There is no need to replenish the wood chips as a single handful will be plenty.

The Ice Tray

With the heat set to the lowest setting possible on your stove top, the drip pan filled with ice cubes to reduce the temperature even more, the cheese selections which include Swiss, horseradish cheddar, muenster, and fresh mozzarella, are added to the grill pan.  Place the cover on and this should be left untouched for at least an hour.  Once the hour passes, it will be time to replace the ice cubes in the drip pan.  Be sure to leave the cover on the grill pan when changing out the ice tray.  This should be done every hour up to the final hour you want to smoke.  I am doing a four-hour process on my cheese today so I will replace the ice pan three times.  That’s it!

Our finished smoked cheese, showing a darkened color change caused by the smoking processOnce infused, remove the cheese, wrap in wax or parchment paper and refrigerator for at least 2 days to allow the smoke vapor to release throughout the cold smoked cheese process.  Then get ready to enjoy your smoked cheese as is, or include in recipes.  We have 2 recipes coming up: A smoked cheese and bacon quiche and smoked grilled cheese with tomato and pepper jelly.

I hope I’ve inspired you to try cold smoked cheese on the stove top.  We need your comment and rating, so subscribe and follow us so you don’t miss a thing.  As always we welcome your suggestions as well on recipes and techniques you want to learn about.  We are your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

The Culinary Crew wants you to know

… that this cold smoking process is also ideal for giving a smoky taste to many kinds of nuts – almonds, pecans and even just plain old peanuts do very well with accepting smoke vapors from cooking wood chips used in cold smoking techniques.  Enjoy and have fun with this!

SmokinLicious products:

Wood Chips- Minuto®

More Related reading on this subject

More Related reading on this subject

Related reading:

-TO THE SMOKE THE CHESTNUT GOES!

-THE KITCHEN FIND!

-THINGS YOU DIDN’T KNOW YOU COULD SMOKE

Dr Smoke- "Try this all natural way to smoke your cheese, most commercial cheeses are chemically smoked."

Dr Smoke- “Try this all natural way to smoke your cheese, most commercial cheeses are chemically smoked.”