{"id":5664,"date":"2019-11-06T06:28:25","date_gmt":"2019-11-06T11:28:25","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5664"},"modified":"2021-11-08T13:11:21","modified_gmt":"2021-11-08T18:11:21","slug":"wood-smokers-grilling-return-to-the-basics","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/wood-smokers-grilling-return-to-the-basics\/","title":{"rendered":"WOOD SMOKERS & GRILLING- RETURN TO THE BASICS!"},"content":{"rendered":"\r\n
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\"Wood

Wood Smokers need Charcoal for fuel\/heat\/combustion and smoking wood for flavor!<\/p><\/div>\r\n<\/figcaption>\r\n\"Listen\r\n

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WOOD SMOKERS & GRILLING- RETURN TO THE BASICS! – I recently received an email from a new customer who was questioning the moisture level of the wood she recently purchased.\u00a0 Her claim was, she thought the moisture wasn\u2019t ideal as she was finding that the wood chunks<\/a> \u201cweren\u2019t catching fire.\u201d\u00a0 That got me thinking that despite what we publish for information on the various methods of wood-fired cooking, when it comes to smoking, the very basics of this method may not be understood, as well as the basics of grilling with wood.<\/p>\r\n\r\n\r\n\r\n

My goal with this article is to remind you of what is needed to be successful with each type of wood-fired method.<\/p>\r\n\r\n\r\n\r\n

Wood Smokers- Know the Combustion<\/a> Need<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

One of the knowledge areas I feel is weak is understanding what is needed from the wood for different styles of wood-fired cooking.\u00a0 Let me get you educated.<\/p>\r\n\r\n\r\n\r\n

Smoking<\/em><\/strong><\/h4>\r\n\r\n\r\n\r\n

Hopefully you know that hot smoking <\/a>means you are cooking with wood material to affect the color, aroma, texture, and flavor of the food.\u00a0 This method requires a lower temperature, a longer cook time, fuel for temperature and wood for flavor.\u00a0 Certainly, you can use wood for both flavor and fuel but a more cost-effective method is to use charcoal or briquets for fuel and wood just for the flavor, aroma, color, and texture to food.<\/p>\r\n\r\n\r\n\r\n

For cold smoking<\/a>, you still need the same items listed above but the temperature needs to be under 80\u00b0F which means the fuel is often wood which will flavor, color, provide texture, as well as the minimal heat level.<\/p>\r\n\r\n\r\n\r\n

What\u2019s the difference for these methods?\u00a0 Moisture of the wood product.<\/p>\r\n\r\n\r\n\r\n

Hot smoking needs hardwood that is at least 20% moisture and preferably under 30%.\u00a0 Cold smoking needs hardwood that is under 15% moisture.<\/p>\r\n\r\n\r\n\r\n

Wood-Fired Grilling<\/em><\/strong><\/h4>\r\n\r\n\r\n\r\n

This method of grilling generally requires the use of wood both for higher temperature and for flavor.\u00a0 Here\u2019s a big difference with this method: you can vary the type of food used on the grill but how you position the food to the active fire versus the hot coals is another need.\u00a0 Often operators of a wood-fired grill <\/a>will have a couple of stations to the fire.\u00a0 One will be direct fire or flame cooking.\u00a0 This is for mostly animal proteins that you want to get a great char on the outside while cooking relatively quickly.\u00a0 Then there is wood grilling with the hot coals from the fire.\u00a0 By raking hot coals to one side, you can direct fire items that need less char to them like fish, vegetables, fruits, etc.<\/p>\r\n\r\n\r\n\r\n

Another option with wood-fired grills is you can do both direct heat cooking and indirect.\u00a0 These two methods can also be done directly on cooking grates or by using grilling accessories like high heat tolerant cookware, grill baskets, and grilling pans.<\/p>\r\n\r\n\r\n\r\n

Animal Protein Preparation<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

Everyone has their own preference when it comes to preparing meat or poultry for the grill or smoker.\u00a0 But did you know that marinating meat or poultry should be done for shorter periods of time not over night or longer.\u00a0 Why?\u00a0 Marinades contain oil and meat contains water so\u2026 just like the old saying \u201coil and water don\u2019t mix\u201d.\u00a0 Don\u2019t take a risk of breaking the fibers down too far and stick to short marinating times.\u00a0 Don\u2019t forget \u2013 any marinade left in the bag or pan after removing the meat or poultry should be discarded as it CANNOT be reused due to bacteria growth potential from exposure to raw product.<\/p>\r\n\r\n\r\n\r\n

Now if you\u2019re thinking about a dry rub, feel free to marinate just as long as you want.\u00a0 In fact, I\u2019ve been known to marinate up to 3 days!<\/p>\r\n\r\n\r\n\r\n

A wet rub, however, goes by the rule of a marinade.\u00a0 If you\u2019ve included oil in that rub, short marinating time is best.<\/p>\r\n\r\n\r\n\r\n

Wood Smokers- Wood Quantity Doesn\u2019t Make It Better<\/strong><\/h2>\r\n\r\n\r\n\r\n

If you\u2019ve made the commitment to introduce wood flavor to the grill or smoker, then know up front, it doesn\u2019t take a lot of wood to add flavor.\u00a0 As mentioned at the start of the article, you need to be sure you select the right wood chips<\/a>, chunks<\/a> or charwood<\/a> with the right moisture level for the right application.<\/p>\r\n\r\n\r\n\r\n

When smoking, about 6 ounces of hardwood is ideal to start.\u00a0 Although you may need to add wood during the cooking process dependent on what your cooking (larger cuts of meat may require you to feed additional wood every hour), always start with a reserved amount.<\/p>\r\n\r\n\r\n\r\n

When grilling, the same quantity of wood applies \u2013 about 6 ounces.\u00a0 Wood is the ingredient that works with the other flavors to bring out a balanced wood-fired flavoring of the food.\u00a0 Put too much wood on and you\u2019ll have food that tastes like an ashtray.\u00a0 Put wood on that contains too much moisture and it will produce an acrid smoke that will leave bitter flavors and black coloring to the skin or bark.<\/p>\r\n\r\n\r\n\r\n

Let\u2019s summarize.\u00a0 Decide what method of wood-fire cooking you plan to do, if you plan to set up a direct cooking method or indirect, and the hardwood you plan to use.\u00a0 If smoking, plan on that hardwood to smolder given a moisture level of at least 20%.\u00a0 If wood grilling, plan on that hardwood to be drier, between 15-20% to allow it to release flavonoids quickly.\u00a0 Start with about 6 ounces of wood regardless of the method you select and add only as the previous wood has combusted.\u00a0 That\u2019s the basics <\/a>to having a fun, positive experience no matter what you elect to put on the grill or smoker.<\/p>\r\n\r\n\r\n\r\n

Making you an informed consumer through valuable articles like this one.\u00a0\u00a0 Leave us a comment and follow us or subscribe for more great recipes, techniques, tips, and the science behind the flavor and fire. \u00a0That\u2019s SmokinLicious\u00ae<\/strong>.<\/p>\r\n\r\n\r\n\r\n

SmokinLicious\u00ae products:<\/h2>\r\n\r\n\r\n\r\n

Wood Chunks- Double & Single Filet<\/a><\/h3>\r\n

\r\n\r\n<\/h3>\r\n

Wood Chips- Grande Sapore\u00ae, Minuto\u00ae, & Piccolo\u00ae<\/a><\/h3>\r\n

Charwood<\/a><\/h3>\r\n\r\n\r\n\r\n
\"More\r\n
More related reading on Wood Smokers & Grilling tips and technique see our directory on previous blogs!<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

More blogs like this one:<\/h2>\r\n\r\n\r\n\r\n

–GRILLING & SMOKING QUESTIONS\/ANSWERS THAT MAY SURPRISE YOU!<\/a><\/h3>\r\n\r\n\r\n\r\n

-WHAT WOOD TO USE FOR SMOKING: A PRIMER<\/a><\/h3>\r\n\r\n\r\n\r\n

-HOW MUCH WOOD TO ADD WHEN SMOKING<\/a><\/h3>\r\n\r\n\r\n\r\n
\"Dr.\r\n
Dr. Smoke Tip- in Wood Smokers-you need more charcoal then you need smoking wood. You have to remember cooking temperature!<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

Love this content? Then please Share!<\/p>\r\n","protected":false},"excerpt":{"rendered":"

WOOD SMOKERS & GRILLING- RETURN TO THE BASICS! – I recently received an email from a new customer who was questioning the moisture level of the wood she recently purchased.\u00a0 Her claim was, she thought the moisture wasn\u2019t ideal as she was finding that the wood chunks \u201cweren\u2019t catching fire.\u201d\u00a0 That got me thinking that […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1082,1304,176,442,1303,76,1100,242,24,139,1305],"class_list":["post-5664","post","type-post","status-publish","format-standard","hentry","category-general-smoking-information","tag-cold-smoking-method","tag-combustion","tag-cooking-with-wood","tag-cooking-wood-chunks","tag-food-smoking","tag-grilling","tag-hot-smoking-method","tag-smoking-food","tag-wood-fired-cooking","tag-wood-grilling","tag-wood-fired-flavoring"],"yoast_head":"\nWOOD SMOKERS & GRILLING- RETURN TO THE BASICS! - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Cooking, grilling or smoking with wood- Remember Rule # 1- Combustion in wood smokers is not about adding more wood! 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