{"id":829,"date":"2020-03-23T09:45:38","date_gmt":"2020-03-23T13:45:38","guid":{"rendered":"http:\/\/www.smokinlicious.com\/blog\/?p=829"},"modified":"2021-10-22T15:39:43","modified_gmt":"2021-10-22T19:39:43","slug":"the-top-8-mistakes-to-avoid-when-cooking-grilling-with-wood","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/the-top-8-mistakes-to-avoid-when-cooking-grilling-with-wood\/","title":{"rendered":"COMMON WOOD COOKING MISTAKES"},"content":{"rendered":"
\"discussion<\/a>

Discussion of the 8 common wood cooking mistakes to avoid.<\/p><\/div>\n

COMMON WOOD COOKING MISTAKES <\/a><\/span>Share on X<\/a><\/span><\/h4>\n

\"Listen<\/p>\nhttp:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/THE-8-MISTAKES-TO-AVOID.mp3<\/a><\/audio>\n

W<\/span>e are approaching that exciting time of the year when just about all of North America can start to enjoy cooking outdoors again!\u00a0 Make it the best outdoor cooking season yet by learning the steps to using wood for cooking and grilling successfully, avoiding the common wood cooking mistakes that can sink those outdoor meals.<\/p>\n

<\/p>\n

#1:<\/strong> Wet Wood Chips or Chunks- Don’t – Common Wood Cooking Mistakes
\n<\/strong><\/h2>\n

The goal when you cook on outdoor equipment<\/a> is to maintain a stable temperature for the cooking process.\u00a0 This ensures that your foods cook evenly and have a pleasant flavor from the cooking process.\u00a0 When you add wet wood products to coals, you stimulate a \u201ccool down\u201d effect to those coals which translates to fluctuating temperature.\u00a0 Energy is expended to steam off the water from the wood and bring the coals back up to temperature.\u00a0 Even when you add a wet wood product to a gas or electric assisted unit, you still use up energy for temperature control, requiring more energy to generate steam to dry the wood.\u00a0 Always apply wood products dry whether directly to charcoal, to the flavor bars\/diffusers of an LP grill or in a smoker box, smoking tube, or disposable pan.<\/p>\n

There is a time when wet wood is preferred.\u00a0 If you are going to do a traditional hot smoking technique on a food item that will take more than a few hours, and you don\u2019t want to constantly replenish the wood chips, you can do a \u201ctwo-pan\u201d set up of wood.\u00a0 Using disposable foil pans, add dry wood chips to both and place under the food grates.\u00a0 Pour enough warm water into one pan to cover the wood pieces.\u00a0\u00a0 Leave the other pan dry.\u00a0 By the time the dry wood product has combusted completely, the water in the \u201cwet\u201d pan set up will have dried up (steamed off) making the wood ideal to start smoking.\u00a0 This is a great way to keep the wood flavoring the food the whole cook time without having to constantly feed wood.<\/p>\n

#2: Don\u2019t Add a Lot of Wood- Common Wood Cooking Mistakes
\n<\/strong><\/h2>\n

Likely the biggest common wood cooking mistake made is to add too much<\/a>.\u00a0 I always tell cooks to view the wood, regardless if using wood chips<\/a>, chunks<\/a> or logs, as another ingredient in the overall dish and have a tempered hand.\u00a0 Smoke is a vapor that contains very small particles of organic compounds with certain compounds that contain the actual flavoring imparted from wood.\u00a0 As a plant material, these flavonoids, when combusted, can be quite bold.\u00a0 Always start with about 6-8 ounces of wood product<\/a> and only replenish when the wood has reduced to 1\/3 its size. \u00a0Replenishment is only needed to get the full cooking time completed.<\/p>\n

#3: Don\u2019t Measure Flavor Infusion By the Quantity of Smoke<\/strong><\/h2>\n

It will take another article to explain the differences in smoke by color so let\u2019s stick to the basics.\u00a0 As I mentioned above, smoke vapor particles are quite small and are known to be attracted to moist surfaces.\u00a0 With most equipment on the market today, materials used in construction ensure an efficient set up so air does not escape other than out the intended vents. \u00a0\u00a0Don\u2019t add wood to the equipment just because you don\u2019t see<\/strong> smoke- this is a common wood cooking mistake.\u00a0 The best smoke vapor is barely visible and has a blue tint to it.\u00a0 Rest assured, the wood is doing its job even if you don\u2019t see a lot of smoke.\u00a0 You certainly should smell the aroma of the wood as it combusts.<\/p>\n

#4:\u00a0 Stop Peeking When Your Smoking or Indirect Cooking- Common Wood Cooking Mistakes
\n<\/strong><\/h2>\n

I know it\u2019s hard to keep to this rule but you must stop opening the grill hood or smoker lid and looking!\u00a0 Proper oxygen flow, a balance between intake of air and exhaust damper or vent, is critical to keep everything you grill, smoke or wood-fire tasting good.\u00a0 If you\u2019re using wood on a traditional charcoal smoker or kettle-style grill, then you shouldn\u2019t be checking anything \u2013 water pan, charcoal level, wood combustion \u2013 until at least a couple of hours have passed.\u00a0 And for those units that have a charcoal access door, you can cause a temperature differential when you expose the hot coals to a flood of air as well as cause ash to become air born if windy. \u00a0No one likes ash on their foods!\u00a0 Limit the amount of time you lift the lid and avoid this common wood cooking mistake.<\/p>\n

#5: Pick the Right Moisture Level for the Cooking Technique<\/strong><\/h2>\n

For most wood-fired cooking techniques, a moisture level<\/a> of between 15-25% is ideal.\u00a0 That level will allow you to hot smoke either via direct method (heat\/smoke directly under the food) or indirect method (food placed to the side without direct heat under), produce smoke vapor on the gas grill using the diffusers\/flavor bars or a smoker box, and do direct fire cooking. \u00a0For ember or coal cooking, I prefer to see a wood with a moisture level around 15%, as that will allow the wood to combust faster and produce the bed of coals needed for this type of cooking.\u00a0 If the wood is too dry, say below 10%, you simply are using something designed for a maximum amount of heat output so that wood should be reserved for campfire cooking or direct hot searing.\u00a0 Remember, moisture means there is water in the wood.\u00a0 It takes some time to evaporate the water out which is how the wood will last longer during cooking.<\/p>\n

#6: Hardwoods Only – Common Wood Cooking Mistakes <\/strong><\/h2>\n

Without question, the type of wood, as well as the species, is critical for a successful wood cooking event.\u00a0 ONLY use hardwoods!\u00a0 That means no pine, redwood, spruce, fir, cypress, cedar, or hemlock.\u00a0 Softwoods contain a greater percentage of sap which translates into unpleasant flavors when you cook.\u00a0 Additionally, many of these softwoods can trigger reactions to the digestive tract which make many people sick.\u00a0 Also, stick to hardwood<\/a>s that have been tested for cooking.\u00a0 Favorites include apple, beech, hickory, pecan, oak, cherry, peach, maple, alder, ash, mesquite, walnut.<\/p>\n

#7: Build a Hot Fire<\/strong><\/h2>\n

Many equipment manufacturers include a charcoal basket or grate for the charcoal and wood to sit on.\u00a0 This is done for a very specific reason; wood needs oxygen to generate heat.\u00a0 If wood product sits in ash, it won\u2019t burn consistently and cleanly.\u00a0 This can result in soot coating your foods.\u00a0 Also, don\u2019t build a huge fire- a common wood cooking mistake.\u00a0 A small fire that can ignite unlit charcoal and wood is the ideal and produces the best temperature control and flavor.<\/p>\n

#8: Balance Everything<\/strong><\/h2>\n

Don\u2019t simply purchase grilling, smoking, or cooking wood and throw it on the fire without thinking about how you want the dish to taste.\u00a0 If you\u2019re using sweeter ingredients than pick a hardwood that has a bit more boldness to it like ash, beech, hickory or oak.\u00a0 Fruity ingredients to the food don\u2019t translate to using a fruity wood.\u00a0 Remember, “taste is aroma<\/a>” keep these tips in mind, you\u2019re on the way to having one of the best outdoor cooking seasons ever when everyone wants to always gather at your house! Remember our guidance on cooking-grilling with hardwood series!<\/p>\n

<\/p>\n

\"More

More Related reading on common wood cooking mistakes.<\/p><\/div>\n

Smoking & Grilling Mistake<\/a><\/h2>\n

Have You Had Over Dried Smoked Meat?\u00a0 Problem Solved<\/a><\/h2>\n

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\"Dr

Dr Smoke-Wet is not good for chips and chunks and other common wood cooking mistakes to avoid.<\/p><\/div>\n

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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:
\n\u2022\tWet Wood Chips or Chunks- Don\u2019t
\n\u2022\tDon\u2019t Add a Lot of Wood
\n\u2022\tDon\u2019t Measure Flavor Infusion By the Quantity of Smoke
\n\u2022\tStop Peaking When Your Smoking or Indirect Cooking
\n\u2022\tPick the Right Moisture Level for the Cooking Technique
\n\u2022\tHardwoods Only
\n\u2022\tBuild a Hot Fire
\n\u2022\tBalance Everything<\/p>\n

Remember, taste is aroma (http:\/\/www.smokinlicious.com\/blog\/?p=405 ) so any wood fire you use for cooking should smell pleasant and enticing.<\/p>\n

If you keep these tips in mind, you\u2019re on the way to having one of the best outdoor cooking seasons ever when everyone wants to always gather at your house!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,1,3,5,4],"tags":[40,55,36,93,126,34,27,26,32,129,58,33,90,61,39,56,125,38,37,35,31,30,24,54],"class_list":["post-829","post","type-post","status-publish","format-standard","hentry","category-cooking","category-general-smoking-information","category-smoking-tips","category-smoking-with-chips","category-smoking-with-chunks","tag-alder","tag-aromatic-flavor","tag-ash","tag-bbq-smoking","tag-bbq-woods","tag-beech","tag-clean-product","tag-cooking","tag-culinary-quality-wood-products","tag-grilling-woods","tag-hardwood","tag-hickory","tag-meat-smoking","tag-outdoor-cooking","tag-red-oak","tag-smoke-box","tag-smoking-woods","tag-sugar-maple","tag-white-oak","tag-wild-cherry","tag-wood-chips","tag-wood-chunks","tag-wood-fired-cooking","tag-wood-flavored"],"yoast_head":"\nCOMMON WOOD COOKING MISTAKES - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Our blog covers the full range of common wood cooking mistakes to avoid. 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