Wed 14 Aug 2019
TO THE BEECH WOOD FOR SMOKING WE GO!
Posted by DrSmokeRead other related stories: General Smoking Information , Wood Questions
[6] Comments
Great beech wood for smoking results are provided from many beech species
Not the most popular of hardwoods in the North American region and certainly it doesn’t have the following in the European market. However, this is still an interesting hardwood to use for wood-fired cooking techniques.
Going Beech! That means your entering the wood family that includes white oak as a relative. Part of the Fagaceae family, the variety we manufacture is Fagus grandifolia Ehrh. Unlike its cousin, Beech doesn’t produce a heavy, pungent flavouring but rather a more balanced, medium toned profile. The common names for the varieties found in the Western New York and Northwestern Pennsylvania regions are American Beech and Red Beech.
Less temperament than Oak, Beech is considered a rather bland wood to look at. When it is exposed to steam/heat, it takes on a golden hue and that is commonly what the coloring to various meats, poultry, and fish will also show. Keep in mind, like all of our cooking woods, the descriptors used are truly in the palate of the taster. There are no rules that say one wood must be used with a specific food. Experimentation is what the art of fire cooking is all about. And, the region that the wood is harvested from also factors into the flavoring it will provide when foods are exposed to it. The same wood in a western state will not produce the same flavoring as the wood from an eastern state. Everything interacts with the tree: soil pH, growth location, sun exposure, precipitation exposure, etc.
Heat Level: High – 21.8 MBTU
Fuel Efficiency: Excellent
Ease of Lighting: Poor
Ideal Uses: Baking/Grilling/Roasting/Braising/Pit Roasting/Hot Smoking/Cold Smoking
So, take a go at Beech, even if it takes a bit to get it lite. The aroma is pleasant, the burn time is extensive, and the infusion appealing.
The Culinary Team wants you to know …
… although Beech is common in many areas of the world and often used to smoke foods and brew beer in the European tradition, our harvest region of the Eastern Appalachian Mountains has a distinctive balance of soil Ph levels and climate conditions which give our Beech hardwood cooking products a ‘one of a kind’ smoky flavor profile that can be used for a wide variety of foods!
Smokinlicious® products used in this Blog:
Wood Chunks- Double Filet
Wood Chips- Grande Sapore®
More Related reading on cooking and smoking woods like beech wood for smoking:
-BEECH IS CERTAINLY “GRAND” IN EUROPEAN SMOKER WOODS
-WHAT WOOD TO USE FOR SMOKING: A PRIMER
-THE PRECIOUS FOREST
Dr. Smoke- Dr. Smoke- “Often a favorite of many chefs, beech wood for smoking offers a touch of European mellow flavor!”
September 23rd, 2017 at 6:54 am
In Germany they use beech exclusively for their famous smoked meats
Just curious if American beech idelivers the same flavor as the European bee h used for german smiked pork.
I know they are different species of beech but since the European variety is not available in USA would American beech be a good substitute to replicate the famous german kassler or nurnberg bratwurst ?
October 2nd, 2017 at 2:09 pm
It certainly would be a great substitute! We have a lot of European Germans both in the USA and Canada or want to replicate what they did back home in Europe. They’ve used our American Beech and been very pleased with the results.
November 30th, 2018 at 11:56 am
I have been tinkering with Beech, since I took down a huge one from my property a few years ago. It’s nice. I can’t speak to the difference between Euro and American, but I don’t shy away from it.
Not as pungent as Hickory, a little moreso than oak. for lighter meats, I mix with apple. for brisket, pulled pork, etc, mix it with hickory.
PS– it’s GREAT Firewood, too. 🙂 Yeah, even there, it takes a minute to get going.
December 5th, 2018 at 7:27 pm
The primary difference between European beech and North American is the growth tendency and moisture level. European beech tends to dehydrate faster. Since this is part of the white oak family of woods, it is a moderate level of boldness from a flavoring level.
I like your use of the wood in combination with another hardwood. You’re right – it does take a bit to ignite it but once going, it is a very pleasant hardwood to cook with.
March 17th, 2019 at 4:36 pm
I used beech in Denmark for smoking fish and sausages, nothing compares to beech IMHO, and the American beech is just like the European, except it is a bit harder and do not dry as fast, so be careful if you are using it for smoking, as not completely dried wood might give you some bad taste and surely a lot of sod.
March 17th, 2019 at 5:07 pm
Good point, Leif! That’s one of the reasons why SmokinLicious works hard to dial in the ideal moisture level for all our hardwoods, so we can assure quality smoke and taste to the foods you use to cook by fire and smoke. We love being able to provide American Beech to those with fond memories of European Beech cooking.