The Water Pan explained for grilling and smoking techniques!

The Water Pan explained for grilling and smoking techniques!

 

THE WATER PAN EXPLAINED FOR GRILLING & SMOKING

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If you’ve purchased a smoker, you’re likely familiar with the term “water pan”.  If, however, you’re more of an LP/Gas Grill person, than this term is likely one that escapes your knowledge.

Water pans are a means of introducing valuable moisture into the cooking environment which has immense value when grilling and smoking.  Let me explain each of the pros of learning and using a water pan for your outdoor cooking, no matter the type of equipment you’re cooking on.

Water Pan Pro #1

Temperature control.  This is the ultimate need when you grill or smoker, especially when you smoke.  Maintaining a stable temperature that you’ve predetermined.  When the day is scorching hot and the equipment is made of metal, you will experience a challenge with temperature control.  Introduce a water pan, and your battle can be won.

A water pan goes above the heat source.  If using a charcoal grill or charcoal/wood smoker, this pan would be placed above the coal area.  Have an electric unit and you’ll find the pan over the electric heating element.  If you want to introduce a water pan on an LP/Gas Grill, this would be placed over the lit burners.  Many vertical smokers come with a water pan.

Water Pan Pro #2

Water cannot go above the boiling point which is 212°F.  Additionally, evaporative cooling also takes place as the water is exposed to heat.

Water Pan Pro #3

A water pan can become the number one tool when doing direct heat cooking over an open flame.  Why?  It acts as a repellent for the flame giving your foods a chance to survive without becoming a blackened, dried out, former piece of food.

Water Pan Pro #4

Are you having trouble with hot spots in your equipment?  Well, a water pan will even them out.   Now, the temperature you desire can essentially be locked in just by using a water pan.

Water Pan Pro #5

Humidity that develops from the use of a water pan keeps the surface of the meat moist, which in turn, attracts smoke vapor, which in turn, produces great flavor.  The water vapor mixes with the combustible gases which are emitted from the burning material and add to the overall flavor.  Yes, water is a passageway to all things flavorful!

What Goes in the Water Pan

It’s called a water pan for a reason.  It is designed to hold water, specifically hot water to keep the cooker from wasting energy on heating cold water put in the pan.  Here’s a tip when you fill the water pan: use a teapot to fill the pan while it’s in place so you don’t take the chance of spilling hot water on surfaces or you.  Remember, water evaporates while other liquids don’t evaporate.

Don’t Make the Water Pan a Drip Pan

Here’s the thing with a drip pan.  Due to its location directly over the heat source, when used on vertical units it often serves double duty as a drip pan.  Don’t do that!  Here’s why.  The rendered fat drippings can produce an oil slick on the surface of the water which will prevent water evaporation.

Make Cleaning a Snap

Here’s a couple of tips when using a water pan.  If your unit comes with a water pan, line it in aluminum foil which will allow you to simply pull the foil off and preserve the condition of the original pan.

If you’re using a unit that has no water pan but want to introduce one, simply purchase a disposable foil pan.  You will want to purchase one that is compatible in size to the unit your using, that will fit comfortably over the heat source, and that can hold enough water to prevent you from having to make refill trips every 15 minutes.

Purchase products:

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

Wood Chunks- Single & Double Filet

More Related reading on this subject

More Related reading on this subject

Additional reading

www.barbecue-smoker-recipes.com

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-CAN HARDWOOD BE TOO DRY FOR COOKING?

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

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

Dr. Smoke- The Water Pan explained is essential for moist results in grilling and smoking

Dr. Smoke- The Water Pan explained is essential for moist results in grilling and smoking

Chef Calle's finesse technique of Grilling & Smoking Shallots on the charcoal grill using Charwood for the smoky wood flavor

Chef Calle’s finesse technique of Grilling & Smoking Shallots on the charcoal grill using Charwood for the smoky wood flavor

Grilling & Smoking Shallots with a Finesse Technique

By:  Chef Calle, Resident Executive Chef

Image of Chef CalleListen to the audio of this blog

For all my BBQ cooking friends who have been under the assumption that grilling is only for protein food groups, (beef, pork, fish etc.) boy do I have a taste revelation that could transform you into a disciple of the vegetable sections at local farmers marketsChar Grilled and Smoked Shallots!

Using chimney starter to ignite charwoodGrilling Process

The process is fairly straightforward but doesn’t get the impression that this food item is something that you can flop on the grill grate and walk away from for an extended period of time.  Finesse is the cooking standard that must be applied to enjoy the maximum flavor result rendered from this sweet cousin of the onion family.

You can tell by my strong friendship with the folks at SmokinLicious® Gourmet Wood Products, that I’m a big advocate of grilling with a hardwood fire.  It allows for uniform cooking temperatures while simultaneously infuses food items with a natural wood smoke flavor.

So, as we begin, go about preparing your grill with only the best hardwood cooking wood and remember- never, ever start your fire with a chemically based liquid starting fluid.  Use a chimney starter!

While your grill preheats to a medium temperature, prepare the whole shallots by cutting off the tips and drizzling them with skins on using the high-quality EVOO and a touch of Kosher salt. You can even season with fresh thyme or sage and let marinate for a few minutes.

Shallot Technique

Grilled shallots are a great side dish or garnish to prepare alongside your protein or immediately after you have removed your meat to let it rest.

Charring shallots on grill grate

Place the shallots on the grate directly over the outer fringes of the embers, ideally between the smoking wood chips and outer ring of embers.  Do not place them directly over the center most concentration of the embers.  If you want a slightly stronger smoky flavor, cover.  If not, leave uncovered.

Here’s where the finesse part comes in- over the next 3-10 minutes, (depending on the heat and size of the shallots) watch over the shallots like a hawk watches over hatchlings in a nest.  Turn often, get a good char on all sides but, for Heaven’s sake – don’t allow them to ignite into a raging conflagration!  If this happens, you will lose much of the smoky sweetness and be left with a bitter tasting, burnt onion.  You can best determine a great finish when the outer skins are charred nicely while the centers have a soft, moist feel when gently squeezed with cooking tongs or fingers.

Remove from the grill, let them cool a bit.  Once cooled for 2-5 minutes lightly squeeze the charred outer skin and out will come the sweet and delicious interior.

After you experience the fabulous smoky flavor of your grilled shallots, I’m sure you’ll have a greater appreciation for all the food flavor benefits that can be had from your backyard grill!

Finished dish with tasty grilled shallots

Purchase Products:

Wood Chips- Grande Sapore®

More Related reading on this subject

More Related reading on this subject

Related reading:

-Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

-TOP 10 VEGETABLES TO HOT EMBER COOK

-Roasted/Toasted Onions over Embers

http://www.foodnetwork.com

 

Dr. Thank you, Chef Calle, for you finesse technique for grilling & Smoking Shallots on the charcoal grill

Dr. Thank you Chef Calle for your finesse technique for Grilling & Smoking Shallots on the charcoal grill

 

 

 

 

 

 

Our gorgeous filet of salmon is awaiting Chef Calle to turn it into Charwood Grilled Salmon on a kettle grill using a two-zone method along with Smokinlicious® wood chips!

Our gorgeous filet of salmon is awaiting Chef Calle to turn it into Charwood Grilled Salmon on a kettle grill using a two-zone method along with Smokinlicious® wood chips!

Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

By:  Chef Calle, Resident Executive Chef

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Chef Calle here and thanks to SmokinLicious® Gourmet Wood Products, I’m going to offer an easy and palate-pleasing method to cook and lightly smoke fresh salmon fillets over a Charwood fire that features a small number of smoking chips.  With this approach, the smoking chips infuse a delicate smoky flavor to the salmon without overpowering its delicious fresh taste.

Today, I’m using a Stok® Tourist™ grill, clearly one of the best Charwood grilling and smoking units on the market.  If you don’t have a Stok®, just about any Charwood grill will work, if its heat chamber has room enough for both the Charwood and wood chips.

Salmon seasoned and awaiting the grill

Preparation

Preparation is key with salmon and setting up the cooking equipment.  So, first prepare the fresh salmon fillets by lightly seasoning with EVOO, salt, pepper and if you have it- fresh dill or fennel.  Let them sit and soak up all those great flavorful ingredients for about half an hour or until the salmon reaches room temperature.
Chef’s Tip:  Do not use salmon that is past its prime, thinking that the smoke will disguise the slightly off flavor of the fish.  Only use the best salmon available.

While the fish is marinating, begin preparations for the actual grilling by first firing up SmokinLicious® all natural Charwood using a hollowed chimney starter.  Never use charcoal lighter fluid!  Or Charwood, charcoal briquettes, pretreated with petroleum-based starting fluid.  In addition to ruining your salmon with a foul aftertaste, it’s safer not to consume the residue or remnants from petrochemical fire starter liquids.

After your embers have taken on a medium to high heat condition (grayish color), place them directly in the center of the grill’s heating chamber.  Put the grill grate on over the fired embers and clean it by using either a halved onion or lemon like you would use a sponge but, do it quickly and in short strokes to avoid getting fingers or hands burned.

Smoking the Salmon

Next, position small amounts of the smoking chips (a few large handfuls, I’m using SmokinLicious® Grande Sapore) around the outer fringes of the main concentration of burning Charwood.  This allows the wood chips to take on two roles- 1) indirectly contributing to the cooking process, and; 2) producing a burst of smoky vapor that flavors the fillets.

Salmon on a two zone grill absorbing all the great smoke flavor

A minute or two after you’ve positioned the smoking wood chips and reattached the grate, place the salmon fillets, skin side down on the grate, directly over the medium embers and cover.  Grill and smoke the salmon for about 4 to 6 minutes, uncover and gently turn the fillets over, cover and grill and smoke the skinless side for no longer than 2 to 4 minutes depending on the thickness of the fillets.

Chef’s Tip:  Be careful not to overcook.  You can gauge the finish of the fillets be being able to flake them with a fork.

When done, remove the skin by gently peeling away with a fork or just serve skin side down.  For a nice finishing touch, brush with a bit more, high-quality EVOO, season with freshly ground salt and pepper to taste.  Feel free to garnish with fresh dill, fennel edible flowers or lemon.  Hope you enjoyed Chef Calle’s recipe Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor!

Bon Appetit

final plating with all the decorations!

Purchase products:

Charwood

Wood Chips- Grande Sapore®

More Related reading on this subject

More Related reading on this subject

Related reading:

-Charcoal Grilled Asparagus using Charwood

-WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

-THE ULTIMATE WOOD-FIRED CLAMS CASINO

-SNAPPER GETS WRAPPED IN CORN HUSK & COAL FIRED

 

Awesome technique by Chef Calle- so you can do-Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

TOP 10 TIPS FOR GRILLING SAFETY

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We all love the time of year when we can abandon the indoor kitchen and head out to the grill for open air breathing, relaxing, and some great food.  For those of you who are new to outdoor grilling or who may need a refresher, we are giving you our top TIPS FOR GRILLING SAFETY so there’s no chance your summer grilling season is remembered for another reason.

Tip #1

You probably wondered why about 15 years ago, outdoor kitchens became all the rage.  The real purpose in having an area designated for outdoor cooking took hold when people realized these structures were highly durable and allowed for measures to be in place to ensure rogue hot coals from charcoal fires or excessive heat from gas grills didn’t ignite the surrounding structures like the house and garage.  If you can’t afford a full outdoor kitchen layout, at least follow some of the basic ideas: set the cooking area a distance away from any building and preferably on a fire-proof surface like concrete, that is safely away from trees and grass.

Tip #2

Keep your grill clean.  Whether it’s propane, natural gas, electric or charcoal, all grills need periodic cleaning to keep them performing optimally as well as to prevent those surprise grease fires.  Any grill can have a grease fire!  Clean the drip pan, grease pan, lid, walls and grilling grates.  In addition to the safety need, this will give you the longest life out of the grills parts.   If you grill a lot in a single season, then clean the equipment more than just at the start and end of the season.

Tip #3

Don’t use lighter fluid.   This is a chemical designed to give quick life to briquets, charcoal, and wood.  Don’t use it!  It adds a prominent chemical taste to your foods and can result in a fire that goes wild.  Learn what a chimney starter is, buy one, and use it.  It is the safest and easiest method of lighting a fire for a charcoal/wood grill.

Tip #4

Take note of the clothing you choose to wear when you know you’re going to be in control of the grill.  No dangling sleeves, strings, or flammable materials should be near the grill.  Aprons are a great way to keep clean as well as to keep flowing clothing under control.   Just be sure the ties to said apron don’t become a fire starter.

Tip #5

Outdoor cooking is an adult activity.  Don’t assign a youngster to watch the grill.  Grease fires account for most of the damaging fires resulting from grilling.  Plus, it is so easy for youngsters to receive burns from brushing or directly touching the hot grill surfaces.   Animals, too, should be kept away.

Tip #6

Always prepare for catastrophic events!  That means keep a fire extinguisher handy, sand, or baking soda at the ready.  Never attempt to put out a grease fire with water.  Remember, when using a fire extinguisher, spray ahead of the fire and then move toward it.

Tip #7

Understand how your grill works.  With multi-fuel options in one piece of equipment, you need to know how to close vents, valves to gas, and output drafts.  Firing up the grill and having something uncontrollable occur is not the time to learn what those knobs, slides, and dials are for.

Tip #8

If nuts, bolts, or screws loosen up, take the time to secure them back in place, especially if they are on lids, wheels, or fuel areas.  Grills need to be sturdy to withstand the constant opening and closing of the lid.   Protect the surface the grill is on by investing in a grill mat that is fire retardant.  Not only can it prevent the start of a fire, but it will protect your deck or patio material from needing replacement.

Tip #9

When lighting a gas grill, be sure to keep the lid open.  Lighting when the lid is down can result in the gas pooling and exploding.  This will result in the lid becoming a weapon of its own when it is blown off the grill!

Tip #10

Never move a grill indoors including to a garage!  I know.  Space is always an issue when you entertain and a grill can take a lot of that valuable space.  But there is no way around the fact that these pieces of equipment require outdoor air to prevent accumulation of volatile gases that can make you and everyone around ill or worse.  Plus, these units radiate a lot of heat and that heat can spread quickly to other surfaces like the garage door, walls, siding, canopies, lawn chairs – you name it.  Always maintain a 3- foot barrier around the grill including above it to ensure no issues.

Have you experienced a disaster while grilling?  Tell us what safety tip you wish you had known about before disaster struck.  Get tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! Follow our TIPS FOR GRILLING SAFETY for a wonderful safe grilling season!

Purchase products:

Wood Chunks- Double & Single Filet

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

More Related reading on this subject

More Related reading on this subject

Additional reading:

-6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

-WHY WON’T MY WOOD CHIPS SMOKE??

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-HOW MUCH WOOD TO ADD WHEN SMOKING

 

The top Ten TIPS FOR GRILLING SAFETY we hope will make your grilling season safe and tasteful!

The top Ten TIPS FOR GRILLING SAFETY we hope will make your grilling season safe and tasteful!

Outdoor kitchen location tips

Wonderful article on Outdoor kitchen location tips

Wonderful article on Outdoor kitchen location tips

Guest Blog – Brown Jordan Outdoor Kitchens

Outdoor Kitchen Location Tips

by Phil Zaleon

When you are going through the steps of installing an outdoor kitchen, you’ll quickly find that deciding where to set it up is one of the most difficult and impactful decisions of the process. Since you have multiple options, it can be hard to figure out exactly where to put it. We’ve come up with a list of things to consider to help you decide!

Be Conscious of Sun and Shade

Summer is prime time for outdoor kitchen use. So, when planning your outdoor kitchen, bank on warm temperatures and lots of sun, and take reactive measures. Placing your outdoor kitchen under existing shade, or planning to add new sources of shade will provide you and your guest’s comfort year-round.

Natural shade from trees and vines is best because they ventilate easily. As an added bonus vines and trees “transpire,” evaporate moisture to cool themselves, creating their own natural misting system.

There are plenty of man-made shade options as well, such as pergolas, or trellises. The growing popularity of transition rooms provides an even more permanent and durable option for your outdoor kitchen.

Leverage Your Natural Space

Do you have a pool or hot tub in your yard? A beautiful garden? When choosing where to add your outdoor kitchen, take note of any existing structures or features that you want to complement. Also be wary of design overlap. The last thing you want is for your outdoor kitchen covering to inadvertently shade your vegetable garden.

In addition, when planning the placement of your outdoor kitchen, it’s important to consider the relationship between the indoor and outdoor versions, and how they will be used together when cooking or entertaining. If you have a large outdoor space to work with, it may prove prudent to place your outdoor kitchen in closer proximity to your indoor kitchen to create a seamless transition between indoors and outdoors.

Consider the View

Another crucial element to consider when you’re placing your outdoor kitchen is your views and sight lines. You can have the most beautiful outdoor kitchen in the world, but when your guests sit down to eat at the table, if they’re facing a brick wall or the old shed in your backyard, that’s what they’re going to remember. So, be sure to consider the view when you’re trying to find the perfect location for your stainless steel outdoor kitchen.

Another key consideration is the location that will provide the most privacy from neighbors. Screening views with trees and shrubbery will provide privacy while also providing a noise buffer for your close neighbors.

Don’t Forget Utilities

When planning your outdoor kitchen layouts, keep in mind the best practical placement or installation of the necessary gas, water, and electrical supply. Note where your water, gas and electric lines are, and design your kitchen accordingly.

Furthermore, when placing your grill or smoker, think about the natural flow of wind – make sure that smoke from the grill will be carried away from dining and living areas. You should also think about making sure the kitchen area is located a safe distance from doors and entryways to keep foot traffic away from potential hazards.

Additionally, make sure to place all outdoor cooking appliances away from areas where children play or where people play sports. You’ll want to avoid basketballs or soccer balls bouncing over onto a hot grill.

Don’t Shy Away From the Roof

When one thinks “outdoor kitchen,” the tendency is to think of backyards – but that doesn’t have to always be the case. Especially if you have a small or nonexistent lawn space, building your stainless outdoor kitchen on the roof can prove a very viable design option.

If you are choosing this option though, pay special attention to restrictions and codes. They vary by municipality, so check with your town’s building department to find out rules about setbacks, fire safety, and what kind of permits you’ll need to file. We recommend working with a general contractor so you are up to code and all safety requirements are included.

Fit Your Needs

The right spot to place an outdoor kitchen will vary from homeowner to homeowner. You may like the idea of an outdoor cooking area just outside the back door of your house or a freestanding pavilion near your pool area.

At the end of the day, there’s no one “right” spot for your outdoor kitchen. But by using these outdoor kitchen location tips, you’ll ensure you make an excellent choice.

Are you ready to build your dream luxury outdoor kitchen?

 

Call Brown Jordan Outdoor Kitchens on 203-871-3804 today to get started!

Related Reading:

-Electric Smoker Guy-HOW TO CHOOSE THE BEST ELECTRIC SMOKER

-Does Outdoor Kitchen Stainless Steel Rust

Dr. Smoke- things you should consider on Outdoor kitchen location tips

Dr. Smoke- things you should consider on Outdoor kitchen location tips

Charcoal Grilled Asparagus

Our asparagus after seasoning and ready to become Charcoal grilled Asparagus!

Our asparagus after seasoning and ready to become Charcoal grilled Asparagus!

Guest Blogger

By Chef C. V. Calle Guest Chef in Residence, SmokinLicious Kitchens

By Chef C. V. Calle Guest Chef in Residence, SmokinLicious Kitchens

 

Listen to the audio of this blog

Nothing in the vegetable word represents late spring-early summer than fresh local asparagus but the window for fresh local asparagus is a short one. The growing season in our area (Western New York State) typically begins mid to late May and lasts until mid to late June all depending on the weather. Buying your asparagus at a Farmers Market or a Farm Stand provides the highest quality asparagus.

Luckily asparagus season corresponds to the beginning of outdoor grilling season and that is a good thing. If you have never prepared asparagus on the grill read this and you may never want to boil or steam asparagus again.

Fortunately for me, my good friends Terry and Donna Grant, owners of SmokinLicious® Gourmet Wood Products in Olean, New York provided me with their locally manufactured charwood product for grilling. Try it and you will never go back to charcoal briquettes again. SmokinLicious® all-natural charwood, adds flavor as well as the high heat needed for proper grilling. Remember, cooking with wood is not just a heat source because when you grill with high-quality wood products like SmokinLicious® you add substantial and delicious flavor to whatever is on the grill.

This is a simple recipe and takes just minutes to prepare.

Ingredients: (serves 2 to 4 persons as a side dish)

1 pound local farmer’s market asparagus

high-quality extra virgin olive oil (EVOO)

salt & pepper

Procedure:

Asparagus on the charcoal grill

  1. Wash and break off the tough bottom two inches of each asparagus spear
  2. Toss with EVOO and lightly sprinkle with salt and pepper to taste
  3. Place asparagus on a hot grill top
  4. Cook 3-10 minutes; depending on the size of the stems and until lightly charred on the outside but the stems remain firm and crisp (al dente). Tasting a spear or two while cooking will let you know when they are ready to eat
  5. Remove from grill, add salt and pepper to taste and you are ready to go
  6. Optional plating technique: top with fresh Parmesan Reggiano cheese and drizzle with a high-quality balsamic glaze

Charcoal grilled Asparagus with Parmesan Reggiano cheese

 

 

 

Chef’s Recommendation:

The above recipe is suitable for anyone including vegans. If you are a meat eater, always grill your asparagus after you finish grilling your meat. While the beef, pork, lamb or chicken rests you can complete this process. Place asparagus spears on the grill where the meat was located, and the small amount of fat left on the grill top adds to the flavor of the natural wood. (This recipe can also be used on a gas grill with wood chunks placed on the heat shields).

Purchase products:

Charwood

Additional reading:

-WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

-EMBER FIRED ASPARAGUS ON THE HIBACHI

-Flank Steak Pinwheels with Ember Roasted Asparagus

-Crostini with Smoked Asparagus

Thank you, Chef Calle, for this Charcoal Grilled Asparagus recipe- It was yummy!

Thank you, Chef Calle, for this Charcoal Grilled Asparagus recipe- It was yummy!

Our Char-wood is produced by Direct firing our North American hardwood blocks until the right amount of Carbonization is achieved!

Our Char-wood is produced by Direct firing our North American hardwood blocks until the right amount of Carbonization is achieved!

WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

SUMMARY:

Binchotan charcoal is made from the Japanese direct fire method of making charcoal with Kiln! Japanese charcoal making has been around for centuries and burns longer than lump hardwood charcoal! We have replicated their process and make our Char-wood from our North American hardwood blocks! Carbonization is key to Char!

Listen to the audio of this blog

Frankly, the term “charwood” may be a new one for you.  Although its function is like charcoal, the benefits clearly outweigh those of charcoal.  Let’s examine the key reasons why charwood may be the better option for outdoor cooking over standard charcoal.

Carbonization

Hopefully, if you’ve been engaging in outdoor grilling and/or smoking for some time. You’ve understood the need for a fuel material that burns evenly and hot.  You’ve likely also heard the controversy that’s brewed for years about what is the best product to use for the fuel.  Products range from briquets, lump hardwood charcoal, specialty wood charcoal, and compressed woods like pellets and compressed wood blocks.  The key is to understand that some of these products could contain binding agents as well as accelerants to make for easy lighting.

Carbonization is the conversion of an organic matter into carbon.  Carbon is an element that forms when the organic matter is heated to a high level without oxygen, burning off the volatile gases, leaving the pure carbon behind.   Although commercial material production, whether briquet, hardwood charcoal, or standard charcoal have different percentages of carbonization in the outcome, most are above 90%.  That high level of carbonization is what allows for heat to be produced for outdoor cooking.

Flavor

When you use straight charcoal briquets, you are getting heat only with no flavor as that is a fully carbonized or charred product.  Many prefer to use briquets because they are uniform in size and give the same outcome every time they are used.  Fill a chimney starter with briquets, and you’ll have the same number of briquets fit in the chimney every time.

When you use lump hardwood charcoal, you will get variation in sizing from small, chip-like pieces to half-log size pieces.  Here’s information you need to know.  Although the label may read “hardwood”, there is no information on where that hardwood derived from.  Often, manufacturers of lump hardwood charcoal produce their product from recycled materials such as old pallets, lumber scraps from flooring, cabinet, and furniture makers.  They may take in scraps from lumber mills.  When this material is carbonized, it will do so at various levels due to the variation in material sizing.

That means when you cook with it or for that matter when you lite it, expect great variation from use to use due to all the inconsistency in sizing.  The inconsistency will produce a lower percentage of carbonized material than briquets.  So know you may get some minimal flavor from lump hardwood due to poorly carbonized larger pieces of product.  This is the reason there is more ash production with lump hardwood charcoals.

Specialty charcoals, generally made in other countries, are a particularly hard substance, light in weight product, that can be a challenge to lite.  Once they are ignited, however, they produce a lot of heat – often more than the standard briquet.  Very little ash is produced and there is no flavor from this product.

Benefits of SmokinLicious® Charwood

When SmokinLicious® made the decision to manufacture a charwood product, we researched extensively why the Japanese binchotan charcoal, also called white charcoal, was so popular and expensive.  We found that though it could be a challenge to lite, it burned extremely hot, clean, leaving little to no ash, produced no smoke and no flavor.  We produced a similar set up to the Japanese direct-fire method with our charwood production.  Instead of using miniature branches, we use consistently sized wood blocks.  Unlike the binchotan, we do not do a complete carbonization.  The result is you get the ease of lighting like a lump hardwood charcoal, the flavor of premium hardwood.  Plus, the reduced ash production of a briquet, and reduced smoke output than burning wood alone.  We see this as the best of all the options out there.

Now, instead of viewing your charcoal as just a heat generator, when you use SmokinLicious® charwood you have one product that can be used as fuel for temperature while the reduced carbonized center portion produces the flavor.  A premium product that gives premium results!

Purchase products:

Charwood

More Related reading on this subject

More Related reading on this subject

Additional reading:

-WHY CHARCOAL IS NOT AN INGREDIENT

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

 

Dr. Smoke- Your will love using our Charwood!

Dr. Smoke- Your will love using our Char-wood!

Our shopping cart full of products ready to be shipped to customers by FedEx. Shipping is included in our price which is why we won’t sell product on amazon

Our shopping cart full of products ready to be shipped to customers by FedEx. Shipping is included in our price which is why we won’t sell product on Amazon.

WHY WE WON’T SELL PRODUCT ON AMAZON ®

SUMMARY:

We have been an online shopping source since 2005! We promote quality products and living wages for our employees! Producing a list of food safe woods, bark-free cooking wood only from the heartwood of a tree! Our internet online business brings “fresh” products to you! Which is why we won’t sell product on Amazon!

Listen to the audio of this blog

I won’t deny that I am just as guilty as the next person when it comes to wanting more out of every 24 hours I can get.  This is the main reason why I am an internet shopper.  I rarely frequent an actual retail store aside from a wholesale club to purchase office supplies and the occasional trip to the grocery store.

I also won’t deny that I am an avid Amazon.com shopper!  Just about everything you can think of, I have purchased: clothes, specialty paint, make-up, kitchen supplies, food products, small appliances, area rugs – like I said, just about every category they offer.

So why aren’t SmokinLicious® products offered for sale on Amazon.com?

“Negative” Feedback Services

 Today, there is literally a service for anything and everything.  That includes services to pay individuals to post negative reviews on a seller’s product and services.  Let me be clear.  SmokinLicious® certainly has had negative issues arise from time to time in the past 13 years.  When they occur, we have our own procedure in place for remedying the situation which often results in great appreciation from the customer and a brand loyalty relationship developing.  However, when negative feedback occurs when selling on Amazon.com, it can take a little as .0008% reported issues of the total products sold to kick you out as a seller!  Kicking you out means you’ve lost all the inventory costs you started out with as Amazon.com ties up your account.

Open Market for Copy Cats

As anyone who has been in business for themselves can attest to, you spend months working on verbiage for your products, photo imagery for a gallery, and unique header descriptors to bring attention and get you sales.  The last thing you want is someone stealing your work and posting to a seller’s listing on Amazon.com.  That can and has happened!  When it does, you are obligated to show proof of ownership of all content if you want to bring issue against an Amazon.com seller.

Worse yet, the other seller may be allowed to continue to sell a product that looks exactly like yours but maybe lesser quality in similar packaging!  Plus, it is easy for your photo to be high-jacked and replaced with another image to cause high percentages of returns.  Remember, there is a return option that states the item “does not match description,” allowing the buyer to make the return easily while you get a demerit from Amazon.com.

Sinking Price Margin

By far this is the number one issue for my brand to use Amazon.com.  For a good majority of shoppers on this site, they are price driven in their choices.  Imagine SmokinLicious® Grande Sapore® wood chips going against the company that sweeps wood shavings off the floor from their flooring or cabinet making business, placing them in a cheap plastic bag, and slapping a simple label over the bag.  That company can afford to list the price at $3.99 a bag when they have no extra costs involved for the material, just the cheap packaging.  We are not in the market to compete on price.  We are in the market to compete on quality and purity of product.  That’s it!

For the brand SmokinLicious®, we are all about quality, safety, legitimacy, and value!  Our goal is to enable anyone around the globe who enjoys wood-fired cooking to do without having to think about the cleanliness and type of wood.  We’ve selected the safest hardwoods to cook with, stripped them of all the impure bark, reduced the wood to just heartwood so you have the fillet of the tree and dialed in the moisture so you have success at the grill, smoker or plancha every time.  You’ll find us online 24/7 to fill your needs in North America, the UK, and soon, in South Africa and New Zealand.

 

I hope you gained a better understanding of SmokinLicious® and why we do what we do!  Leave us a comment and subscribe to get our latest articles and information on recipes, techniques, and the science beyond the fire, smoke, and flavor.

Purchase products:

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

Wood Chunks: Double & Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-THE SMOKINLICIOUS® STORY

-HOT TREND MAY NOT BE THE SAFEST BET

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

-IT’S A MATTER OF PRIORITY! DON’T PUT US LAST!

Dr. Smoke our reasons on why we won't sell product on Amazon® at this time

Dr. Smoke our reasons on WHY WE WON’T SELL PRODUCT ON AMAZON at this time

Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

WHY IS MY BARBECUE MEAT DRY??

Summary:

The best way to keep meat moist while smoking is to follow the recommended cooking temperatures for meats! Wood fired cooking, wood smoker, electric smoker, charcoal grill, or gas grill a meat thermometer is a MUST! Meat cooking temperature is important for outdoor cooking to prevent why is my barbecue meat dry!

Listen to the audio of this blog

You thought you timed the meat perfectly on your smoker or grill.  When it came time to cut it, all you found was a gray, dry former piece of meat staring back at you.

What went wrong?

Don’t fall into your old habits when it comes to outdoor cooking, whether you’re using a traditional wood or electric smoker, charcoal grill or gas grill.  Learn some easy tips to keep your foods juicy and enticing this outdoor cooking season.

Tip #1: Own a Good Meat Thermometer

There is no way around it!  You need to own a good meat thermometer.  That is truly the only way to know when meats are done before you keep them on the grill or smoker too long.  There is no one internal temperature that is good for all meats either!  Don’t think because you cook chicken until 160°F that this is the ideal temperature for beef, lamb, fish, pork, and sausage.

Tip #2: Know Ideal Food Temperatures

It is vital that you know when to pull the meat off a grill or smoker.  All chicken and turkey need to cook until 160°F (71°C).  Ham, sausage and hot dogs should have a minimum temperature of 140°F (60°C).  Pork including ribs and shoulder need to register 145°F (63°C) while pork steak, chops, roasts can have a range based on doneness preference: 120-130°F (49-54°C) for rare, 130-135°F (54-57°C) for medium-rare/medium, 145-155°F (63-68°C) for medium-well, and 155°F (68°C) and above for well-done.  Beef, lamb, and venison range 120-130°F (49-54°C) for rare, 130-145°F (54-63°C) for medium, 145-155°F (63-68°C) for medium-well, and over 155°F (68°C) for well-done.

Tip #3: Flip, Flip, Flip

When you grill over high heat, it becomes vital that you learn to flip more often.  The results will be better flavor, better color to the food, even doneness and a quicker cooking time.  The flip ensures that only even heat levels get in instead of too high which results in a burnt, charred mess.

Tip #4: Moist Burgers Every Time

Burgers can become extremely dry due to the higher heat level they are cooked over.  To keep as much moisture into the meat, here are a couple of tricks.  The first is to add 1-2 tablespoons of either mayo or Greek yogurt to your ground meat or turkey.  Mix well then form into your burgers. I sometimes like to mix in ricotta cheese!  Or you can add an herb-butter patty to the center of the burger to add moisture.  Be sure to follow Tip #3 with burgers!

Tip #5: Consider Marinating

Although you can now purchase cuts of meat in most stores pre-marinated, I beg you to do this step yourself to control the additives and preservatives that are commonly found in the prepackaged items.  Marinating cuts of meats, especially thinner cuts, produces great flavors and can make for a moister experience as the liquid finds the cracks and crevices on the meat.  It helps to make small slices in the cut of meat to help with the marinade absorption.  There really is no need to marinate overnight though you can do that.  Just know that a couple of hours for meat in a marinade is enough to produce a great outcome.  Plus, marinated foods reduced the unhealthy chemical compounds that can form when you use a hot grilling technique.

Tip #6: Considering Brining

A brine is a wet, salty, slightly sweet mixture that you soak your meat in.  The salt and sugar react with the protein in meats to help retain moisture.  It’s like having a protective moisture-shield around the meat.

Tip #7: Use an Indirect Method of Cooking

An indirect or two-zone cooking method refers to using one side of your equipment for heat while the other side is used for the actual food placement.  By keeping the lid on the grill or smoker, you will retain the heat and radiate it throughout the grill.  If you want to produce a crust on your food, you can easily move it to the direct fireside for a few minutes to accomplish that.  On a gas grill, you would lite the burners on only one side of the grill.  On a charcoal grill or smoker, you would place and lite the charcoal on just one side of the charcoal area.

Tip #8: Foil Wrap

Aluminum foil, the heavy-duty kind, works wonders at keeping foods moist.  By adding 1-2 ounces of liquid to the foil with the meat placed inside and any other ingredients you want to incorporate flavors from, you allow steam to be produced inside the packet and keep everything super moist.   Just be sure you crimp the foil tightly around the food so nothing escapes.

Tip #9: Extend the Cooking Time

If you’re able to plan out your outdoor cooking event, then consider doing a combination of a two-zone cooking method with lower level temperature cooking.  Any time you can cook at a lower temperature for a longer time, you allow the collagen in meat to breakdown producing a gelatin that releases great flavor.  The two-zone cooking method will allow the meat to receive heat in every direction at an even level.

There you have it!  Some concrete tips to ensure you can produce tender and juicy results on your grill or smoker and won’t say Why is My Barbecue Meat Dry!

Purchase products:

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

Wood Chunks- Double & Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

-WHY WON’T MY WOOD CHIPS SMOKE??

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-HOW MUCH WOOD TO ADD WHEN SMOKING

 

Dr. Smoke- slow and low will prevent your guest saying Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

Dr. Smoke- slow and low will prevent your guest saying Our suggestive tips to avoid WHY IS MY BARBECUE MEAT DRY

"You are what you eatII" saying is more true today than it was years ago!

“You are what you eatII” saying is truer today than it was years ago!

‘YOU ARE WHAT YOU EATII’ APPLIES TO WOOD COOKING

Summary of You Are What you EatII

Healthy eating recipes, eat smart with Bark free cooking wood, cooking wood as a food ingredient is a clean eating basic. Responsibly sourced wood and only using heartwood Hardwoods avoids what woods are toxic to humans. Please remember you are what you eatII when it comes to smoke flavor in food and your sourced wood.

We’ve all heard it, likely from our mothers.  You are what you eat.  If you truly understand the meaning of the statement, you know that we extract necessary nutrients from the foods we ingest to energize and stabilize our bodies.  The nutritional content of what we eat determines the composition of our cell membranes, bone marrow, blood, and hormones.  Every day we lose cells which is why the foods we consume are so vital to our body’s health.

Like Any Other Food Choice

If you’ve been a follower of my writings then you are aware of the stress I put on recognizing the wood used to cook foods is just as important an ingredient as the cut of meat, choice of spices, quality of oil, etc.  There has been a lot of focus on the origin of food and how important it is to source locally both as a means of supporting local business and to control what you’re putting in your body.  From our perspective, you want to know that the wood used for cooking is sourced close to the growing area.   This ensures that there is knowledge about how the wood is processed before it gets to you and it assures the freshest product.

Minimal Processing

Just as with the clean food concept which focuses on minimally processed foods and as direct from nature as possible, SmokinLicious® holds to the same approach.  Sourcing wood from forest regions (direct from nature) that are in close proximity to our manufacturing facility, provides us with the unique advantage to process into the various cooking products the hardwoods harvested that meet our strict criteria: 100% bark-free (we don’t allow any bark-on product to cross our threshold), 100% heartwood (no outer cores of the tree cross our threshold), harvested hardwood that is less than 6 months of age (ensures this is still a “green” product), chemical-free (no pesticide or growth enhancement techniques employed), and in raw state to allow us to process it into a suitable cooking wood size.

The Risks

If you love foods that are cooked with wood, then you should know a few specifics to keep you on the path to health and long life.

Hardwoods only!

  • Softwoods or coniferous woods should never be used for cooking as they have elevated sap levels and more air in their cell structure. This causes them to burn fast, produce lots of sparks, and unpleasant flavors that are not ideal for flavoring foods. These include pine, redwood, cedar, fir, spruce, hemlock, larch, cypress.

Toxicity Risks:

  • There are many known toxicities in certain species of wood with softwoods containing the highest risk. Other woods have the potential to cause sickness and in some cases death if a person’s system is already compromised. Most of the risks are associated with the cooking process rather than the ingestion of the actual wood-fired food. But know that if a balance of the wood-tar creosote is not found, then the ingestible risks of the food heighten.  One of the best means of obtaining a balance is by starting with hardwoods that are considered safe for cooking, are clean, are bark-free, and derive from the inner cores rather than outer of the wood, where more impurities lurk.

Cooking Technique Influence Risk:

  • At some point, I’m sure you’ve read about heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These are the chemicals that form when meats, poultry, and fish are cooked using higher temperature methods like grilling. Why does this pose a health risk?  Because these chemicals cause changes in DNA and when you change DNA and they are metabolized by specific enzymes in the body, you can increase the risk of cancer associated with these compounds.  There is no definitive link between HCA and PAH exposure from cooked meats and cancer in humans.  There is no way to differentiate between other exposures to the chemicals from the food exposure.

HCAs are found to only be associated with meat cooked at high temperatures. While PAHs can be found in other smoked foods.  Remember, PAHs are also in cigarette smoke and fumes from car exhaust.  A recommendation is to remove any charred portions of meat, continuously turning meat over the high heat source, and avoiding direct exposure of meat to the open flame to reduce exposure.  Here’s a tip that can also reduce the risk of forming HCAs – marinate your foods for at least 10 minutes.

Purchase products:

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

Wood Chunks: Double & Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-Food & Smokehouse Processing Double Standard?

-TO BARK OR NOT

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

-HOT TREND MAY NOT BE THE SAFEST BET

Dr Smoke-As we promote a healthy diet enjoying different foods please remember "you are what you eat" !

Dr. Smoke- As we promote a healthy diet enjoying different foods please remember “you are what you eatII” !

WILDFIRE SMOKE TAINT grapes may add some bold tastes

WILDFIRE SMOKE TAINT grapes may add some bold tastes

WILDFIRE SMOKE TAINT IS THE BBQ COOK’S UMAMI

Summary:

The Wine Spectator article has us thinking how Wildfire Smoke taint grapes can make smoke taint in wine! Think what a smoke taint wine with a smoky taste can do for your Barbecue sauces! These vineyard grapes caught in the California wildfires by the traveling smoke can add some smoky boldness to our cooking!

Listen to the audio of this blog

I came across a fascinating article in Wine Spectator (June 15, 2018) that made me salivate.  The article focused on the wildfires of California, specifically Northern California, in October 2017 that had vineyards struggling with grapes that had not yet been harvested for wine production and were exposed to the fire’s smoke.

Smoke taint.  That is the smoky flavors grapes will pick up from traveling smoke gases and particles that become airborne with the wind.  Even if a vineyard did not experience the fire directly, it can be affected by the traveling smoke.  That is the key though: a vineyard may or may not contain smoke taint in the grapes.

Lab Research

There were many California wineries that sent grape and juice samples to labs for analysis to determine if compounds indicative of smoke exposure existed (probability is said to be 70% with testing).  Specifically, they test for the primary volatile phenols present in smoke.  This research and technique have its base in extensive research done in Australia who experience bushfires more commonly than Californians experience wildfires.

If these volatile phenols are found in the sample, this means the waxy cuticle of the grape skin absorbed the compounds forming glycosides.  At this stage, the phenols are not detectable by smell or taste.  Once the fermentation begins, the acids break down the bond making the phenols volatile again.  Additionally, our own mouths can breakdown remaining glycosides releasing the smoky flavors when the wines are consumed.

What to Do

Though there is a risk to white wines, these tend to be less susceptible to smoke taint since most are not fermented on their skins.   Wines fermenting in tanks and barrels during the fires also appear protected by the layer of carbon dioxide that forms.

For those wines found to have the smoke taint, the vineyard is faced with options:

  • minimize the skin contact by adjusting the grape press
  • use lighter toasted oak barrels for the fermentation
  • bottle the tainted wine under a different label
  • sell the wine on the bulk market to be blended into an inexpensive wine
  • sell the wine to distilleries

BBQ Umami

I have another idea!  Along the lines of selling the wine to another user, why not market this to Chefs, cooks, and barbecue enthusiasts who understand and desire those charry undertones.  Think about the sauces, marinades, glazes, and assorted other uses these tainted wines could be used in.

Think about how many people use handheld food smokers to get a smoky undertone to liquids, whether a cocktail, syrup, juice, even water.  With a bottle of this tainted wine, blooming with an ashy component, you have ready-made umami for those of us searching for the perfect ingredient to bring a balanced smoky undertone to a recipe.

Here’s my suggestion: think about contacting one of these vineyards to see if they would be willing to sell you some unmarked bottles.  They wouldn’t have to label them with their pristine brand, just sell it as is to those of us who love that undertone.

Some of the vineyards with tainted wine: The Hess Collection, Jackson Family Wines, Jarvis Wines.

I don’t know about you, but I’m sure going to try to get my hands on at least a couple of bottles of the smoke-tainted wine as my recipes are just waiting for this special ingredient!

 

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:

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

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

-HOT TREND MAY NOT BE THE SAFEST BET

-6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

Dr Smoke

Dr. Smoke-  Interesting discuss WILDFIRE SMOKE TAINT could provide some bold flavors to the BBQ chef

We do a summer favorite WOOD FIRED GRILLED WATERMELON!

We do a summer favorite WOOD FIRED GRILLED WATERMELON!

WOOD FIRED GRILLED WATERMELON BECOMES A STAR

Summary:

Learn how to do wood fired Grilled Watermelon by using your gas grilling techniques, charcoal grilling techniques, wood grilling delicate fruits and other gas grilling tips and tricks. Wood flavors add to grilled watermelon taste for a spicy grilled watermelon desserts. Add to your grilled watermelon recipes!

Listen to the audio of this blog

You may have seen segments on grilling watermelon before which show slices of watermelon on a standard gas grill.  Although I agree that the heat generated from the grill will produce a sweet outcome, there is no comparison to doing a grilling technique that incorporates wood for added flavor.

In this segment, I’ll show you how to grill watermelon on a grill of your choice with wood chunks for the unique combination of sweet and char flavors that only comes from grilling with wood.

Easy Prep

I think this is by far, the easiest preparation for the grill.  All you need is a watermelon of your choosing and a grill; gas, electric or charcoal.  Just 2-3 wood chunks from SmokinLicious® and about 20 minutes once you have a lit grill, and this method of bringing flavor to the standard watermelon will be complete.

As watermelon contains a lot of water, it is essential that you work with a medium heat setting on your gas grill and hot coals with a moderate flame for the charcoal grill.  If using a gas grill, be sure to set up the wood chunks on just one side of the grill and allow the chunks to smolder first so there is plenty of smoke vapor.  Since watermelon grills in no time at all, you want to have enough smoke vapor produced to give a great tasty outcome for both a gas grill or charcoal grill method.  Electric smokers are self-contained allowing for simple dialing in about 15 minutes worth of smoking time.

our slices ready to be wood fired!

For the watermelon, cut lengthwise in half and cut each half into individual slices about 1-1/2 to 2” thick.  Or, you can remove all the rind and grill just the watermelon meat.  Keep fire safe tongs at the ready so you can turn the watermelon slices just once as they evaporate some water and sweeten up.  DO NOT leave the grill!  This fruit requires a careful watch so stay put and you’ll have every piece cooked to perfection.

So Many Uses

You’ll see how the watermelon darkens in color, get bits of char coloring to the skin, and is less water soluble.  That’s the perfect outcome.  Now it’s time to think about how to use your wood flavored melon.

Our finished wood fired grilled watermelon

First, you can enjoy it as is.  When I serve this naked, I just give one additional flavor such as fresh, chopped mint.   But if you’re looking for a lunch or lite dinner entrée, think salad by including some baby arugula, goat cheese and a splash of balsamic vinegar.  For a spicy version, sprinkle the wedges with red pepper flakes, a bit of granulated sugar, and lime zest.  Wood fired watermelon also works great with other summer favorites like grape and cherry tomato, pepper slices, sugar snow peas, and cucumber.  No matter how you choose to serve it, grilled watermelon with wood flavoring is going to top your list of grilled favorites.

 

 

Proving that there’s more to wood-fired cooking than just animal proteins, SmokinLicious® brings you great ideas for recipes featuring a wood-fired ingredient.  Bringing you tips, techniques, recipes and the science behind the fire and smoke.

Purchase products:

Wood Chunks- Double & Single Filet

More Related reading on this subject

More Related reading on this subject

Additional reading:

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-PEACHES WOOD FIRED FOR A SMOKY FLAVORFUL GAZPACHO

-Smoked Snow Peas With Cucumber Salad

 

Dr Smoke

Dr. Smoke- Wood fired grilled watermelon is my favorite summertime dessert!

Electric Smoker Guy is our guest blogger discussion how to select the best electric smokers

Electric Smoker Guy is our guest blogger discussion how to select the best electric smokers

Electric Smoker Guy Guest blogger

HOW TO CHOOSE THE BEST ELECTRIC SMOKER

Summary:

Tips from the Electric Smoker Guy about electric smokers, best electric smokers, electric smoker reviews, small electric smoker and finally how to choose the best electric smoker. Read this and his blog to guide you in looking for a good quality smoker, purchasing electric smokers, analog smokers or digital smokers!

Listen to the audio of this blog

You don’t have to be an expert to prepare a perfectly smoked meat if you have the best electric smoker by your side. Now, you have to be aware that you can’t just come into the store and ask for the best electric smoker because that doesn’t exist.

The best electric smoker for me and for you doesn’t have to be the same model and that is why it is important to know what to look for an electric smoker. You don’t have to be modest, there are many electric smokers on the market which means that you can adjust almost every part of the smoker to your needs.

If you don’t know where to start, let me guide you through the process of picking the best electric smoker for you.

#1 Choose the Capacity  

The size of the smoker is the most important feature you can adjust because there is no need for buying a big electric smoker if you are smoking only for your family. If you want to smoke for your family and friends, go with the medium electric smoker and if you want to smoke for a large group of people, then I would suggest you take a look at the commercial-grade electric smokers.

#2 Choose the Place for It

Electric smoker has to be outside and you can’t smoke in the kitchen if you don’t have a special ventilation, which most homes don’t. Choose a place for it and see if it can stay there all the time. That place should be protected from the wind, the rain and under a roof. If you don’t have that place, buy a smoker with wheels so you can take it out of the garage to smoke it and store it again when you are done.

#3 Choose the Smoker Features

If this is your first smoker, choose the one that has a window on the doors so you can see the smoking process. That is very important, especially for rookies who aren’t sure what smoking does to the meat and how long it takes for the meat to be done. If you are constantly opening the door of the smoker you will lose smoke and the heat. That will prolongate the smoking process a lot. The window on the door should be from tempered glass to withstand the heat and it mustn’t be easy to break.

#4 Choose the Controller

The electric smoker can be analog and digital. The analog smoker shows you the temperature on a temperature gauge and it is not so easy to control it. The electric smokers, on the other side, are easier to control. You have to set the time and the temperature you want and the smoker will maintain the same temperature through the entire smoking process.

As you can see, smoking is not just picking the first smoker you see in the store and buying it. If you buy a good quality smoker you will be able to control the heat and the smoke better and that will result in a good smoked meat. If you choose the best electric smoker you won’t have to do anything, the smoker will do most of the hard work. But, if you want to learn more about electric smokers you can visit the site about them called the Electric Smoker Guy:

More Related reading on this subject

More Related reading on this subject

Additional reading:

-ELECTRIC SMOKERS: WHEN IS A WOOD CHIP DEAD?

-HOW MUCH WOOD TO ADD WHEN SMOKING

-SALT FREE SPICE RUBS- HEALTHY CHOICES

-Does Outdoor Kitchen Stainless Steel Rust

Dr Smoke

Dr. Smoke-Read more from the Electric Smoker Guy on his blog!

our guest blogger is linda colon discuss outdoor kitchen stainless steel

Outdoor Kitchen

Does Stainless Steel Rust

& What Does it Mean for Your Outdoor Kitchen?

Listen to the audio of this blog

outdoor kitchen photo from Brown Jordan Outdoor Kitchens

Outdoor kitchen photo courtesy of Brown Jordan Outdoor Kitchens

Does stainless steel rust? This is a common question asked by many.

by Linda Colon

Our Guest blogger discusses Stainless Steel, does stainless steel rust in outdoor appliances. Tips on how to care for stainless steel outdoor kitchen units. She explains active metals and passive metals in stainless steel grill and to avoid hard water, wire brushes, steel pads and only use non-abrasive cleaning tools.

Myth: Stainless steel does not rust.

Myth Busted: Unfortunately, stainless steel is susceptible to rusting.

Here is a little background to help you understand why this myth has created confusion for the metals world.

First, let’s take a look at the difference between active and passive metals. Metals such as iron and steel easily corrode – showing yellow or orange rust – within the natural environment and are called active metals.

The two grades of stainless steel most referenced in relation to outdoor environments are 304 and 316L, also known as marine-grade stainless steel. Their numbers are determined by their alloy composition. Unlike the active metals mentioned above, stainless steel is referred to as passive because it contains other metals including chromium. For a material to be considered stainless steel, at least 10.5% of the make-up must be chromium. Additional alloys typically include nickel, titanium, aluminum, copper, nitrogen, phosphorous, selenium and molybdenum. The key difference between the 304 and the 316L is the addition of molybdenum in the 316L. It is the molybdenum that enhances corrosion resistance in environments rich in salt air and chloride – giving 316L the moniker of “marine grade” stainless steel.

It is also important to note that stainless steel is not stain proof; it’s stainless. As such, regardless of whether you use 304 or 316L exposed stainless-steel cabinetry and appliances requires maintenance. The addition of molybdenum (in marine grade stainless steel) only delays corrosion, it does not stop it.

The chromium contained within stainless steel creates an invisible passive film covering the steel surface and shielding against corrosion. As long as the invisible film – or passive layer – remains intact, the metal remains stainless and corrosion resistant.

However, three things can break down this film:

  1. Mechanical abrasion – steel pads, wire brushes and scrapers will scratch the steel surface.
  2. Water – depending on where you live, your water can be hard or soft. Hard water may leave spots and, when heated, leave deposits behind. These can break down the passive layer leaving the stainless steel to rust. Be sure to remove deposits from food preparation and service.
  3. Chlorides – are found everywhere including in water, food and table salt. Household and industrial cleaners contain some of the worst chlorides!

There are many types of corrosion that affect stainless steel metals. Corrosion mechanisms fall into five different categories; pitting corrosion, crevice corrosion, galvanic corrosion, stress-corrosion Cracking, and general corrosion.

  • Pitting corrosion happens to stainless steel when it is exposed to environments that contain chlorides.
  • Crevice corrosion is triggered when oxygen levels are low in a crevice.
  • Galvanic corrosion happens when dissimilar metals come into contact with another.
  • Stress corrosion cracking is when tensile stresses combine with environmental conditions.
  • General corrosion happens when the stainless steels pH is less than 1.

So, does stainless steel rust?

The answer: Yes, how quickly is determined by the type of stainless steel the outdoor appliances and cabinets are made of.

By keeping the stainless steel surfaces free from food and other debris, following these cleaning tips for outdoor kitchen cabinets will help maintain your cabinets integrity and reduce the risk of rusting and corrosion:

  • Use only alkaline, alkaline-chlorinated or non-chloride cleaners
  • Avoid hydrochloric acid (muriatic acid) on your stainless steel
  • Always use a non-abrasive cleaning tool such as a soft cloth or plastic scouring pad
  • Avoid steel pads, wire brushes, and scrapers
  • Always clean in the direction of the polishing marks by locating the lines or grain and scrub in a motion parallel to them
  • If you do end up using a chlorinated cleaner, be sure to rinse thoroughly and dry it, immediately
  • Air dry your equipment

Remember, our stainless steel equipment is not stain-proof, it is stainless.

For any additional questions or advice on a stainless steel outdoor kitchen project, reach out to our in-house design team at 203-889-9640!

Dr Smoke

Dr. Smoke- Great Article by Linda Colon!

Our recap of Smoking-Grilling Wood Selling Terms

SMOKING-GRILLING WOOD SELLING TERMS

Listen to the audio of this blog

Package labeling.  It is the key to drawing attention to a product, to reduce interest in other similar products, and to make someone buy a specific product.  Let’s be honest.  Not everything printed on a label necessarily provides ALL the information.  Use certain words and an “implied” thought will occur.

When it comes to packaging wood for smoking and grilling purposes, there are a lot of terms floating out there that certainly can be deceiving.  Let’s see if I can provide clarity on what specific terms and wording mean when it comes to purchasing wood for cooking, smoking, and grilling. SMOKING-GRILLING WOOD SELLING TERMS

100% Natural

The intended meaning of 100% natural implies that it has not been touched by human hands.  As such, with wood, this would refer to the fact that a tree is a plant designed by nature and other than cutting the tree down, it is not modified in any way.

However, we do know that trees, like flowers, can be manipulated when it comes to their genetics.  Genetically modified trees are quite common in the growth of orchard woods, especially those seeking to develop dwarf varieties or specific blossom colors or hybrids.  Keep in mind, genetically modified trees will have a reduction in the lignin compound which is responsible for the flavor the wood gives when it burns and gives off smoke vapor.

Currently, it is not legal to genetically modify forest trees but there is a lot of allowances when it comes to plantation and orchard/nursery trees, which often have chemicals applied to make up for the weak lignin which makes the wood susceptible to decay and pest infestation.

Kiln-Dried

Wood that is dried in a closed chamber in which the temperature and relative humidity of the circulated air can be controlled is called “kiln drying”.  There are three types of Kiln Drying methods: low-temperature drying which is below 130° F, conventional electric dehumidification drying, and conventional steam-heated drying which have temperatures up to 180° F.

For the most part, when a smoking or grilling wood product lists “kiln-dried” on the packaging, it does not state the type of method being employed.  Also, many that use this term do so without providing any information on what compliance record keeping is in place to attest that they are doing what they say.

There is one company who states that they adhere to the protocol designed by the United States Department of Agriculture (USDA) but quote a core temperature and length in minutes of the heating process that is not the standard written by the USDA.  Their compliance agreement is provided by the state in which the business is located, which may have a different standard in place than the USDA.

Air-Dried

The process of drying green wood by exposure to prevailing natural atmospheric conditions outdoors or in an unheated shed is known as air drying.  There are three dominate Air Drying methods: open yard, shed, and forced-air shed.  The first is not held in high regard as the wood is exposed to all the elements making it the longest method of depleting moisture content from the wood.  The second has the addition of a roof covering to maintain a precipitation-free environment, while the third option is mostly used by traditional lumber companies as it produces quicker results meaning products can be sold quicker.

Here’s the issue when you see “Air-Dried” on package labeling of grilling and smoking woods: you don’t know what method is used and no one is saying how long the wood was air-dried for.  You don’t know how old the wood is, what method of air drying was employed, how long it took to “dry” it, and you likely won’t know what moisture content is left in the wood.  Remember, dry out a piece of wood too far, and it is simply firewood designed for heat output only.

Naturally Cured

This is another term that floats out on the packaging that implies it is different from air drying techniques.  It is not different.

Naturally curing wood means the wood is stacked in a manner that allows air to flow around the wood pieces usually in an outdoor setting.  It may be left exposed, covered with a tarp or have a roof structure overhead.  Naturally curing wood for fireplace use is recommend for 365 days but there is no benchmark for the timing used to dry the wood for the use of smoking or grilling.  Some suppliers will use moisture levels of 20-30% as their benchmark but 10% is a large variable in moisture when it comes to wood.

Here is the biggest challenge with a natural curing method: dry the wood too quickly and you will find cracks, splitting, honeycombing, and/or warping.  Dry too slowly and the wood will stain and suffer decay.  Remember, decay attracts pests as that is what they feed on. SMOKING-GRILLING WOOD SELLING TERMS

Selecting

I won’t lie to you – there are a lot of choices out there for wood.  How do you go about selecting from the limited information on the packaging?

Some decisions you’ll have to make on your own: do you want to cook with bark or do you find that bark indeed fluctuates the temperature of your equipment too much?  Do you want to use a kiln-dried product even if you don’t know what temperature and for how long that product was heated?  Would you want to use a product that hasn’t had any heat application applied to it meaning there may be pests, larvae, mold, and spores that haven’t been eliminated by a heat process?  Do you want to use a product from a supplier that provides no information on the moisture of the wood?  Do you want to go with a “natural”, “air dried” product that may have been exposed to anything that could access the wood: animal feces and urine, insects, chemical contaminants from the ground or another source?

In the end, I think the selection can be easy by simply looking at the wood for purity and cleanliness, looking at the packaging for evidence of air exchange meaning its likely not completely dried out and looking at the packaging information for claims that don’t seem to match the product that is packaged inside.

Most of all, you should be able to gain valuable information from any supplier’s website on the wood they are selling to you.   If not, be cautious that they may not know anything about the manufacturing process of the wood and/or what is needed in wood to qualify it as cooking ingredient.  We hope that our discussion of smoking & Grilling Wood Selling Terms adds clarity to your selection process.

Purchase products:

Wood Chunks- Double & Single Filet

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

More Related reading on this subject

More Related reading on this subject

Additional reading:

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

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

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-HOT TREND MAY NOT BE THE SAFEST BET

SMOKING-GRILLING WOOD SELLING TERMS

Dr Smoke 6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

Dr. Smoke- SMOKING-GRILLING WOOD SELLING TERMS

 

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