Smokinlicious® Smoking Wood Tips

The grand ole tree beech hardwood adds a very European flavor to smoked foods, especially sausage style products.

With 10-13 Beech varieties available throughout the world, this is a hardwood tree that can age to some 300 years. Visually, they are quite impressive often with distinct “root feet” and gray, smooth bark. The scientific name is Fagus Grandifolia but in North America, we know this as American Beech.

I’m with the White Oaks- A Relative of Beech Hardwood

Beech is a relative to the White Oak hardwood family. However, there are some differences in its performance as a fuelwood and flavoring wood. Beech tends to hold more water or moisture than white oak and for that reason, you need to be sure you are using this for cooking when the level is closer to 20-25% or lower. Anything higher will produce a brown smoke as the energy generated is used to evaporate the water. Using Beech with a higher moisture level could produce some off coloring to the foods.

Cooking Specifics for Beech Hardwood

Beech is a very easy hardwood to burn and produces a nice bed of coals. It does not throw spark when it combusts so it is ideal for all types of equipment including fire pits and camp pits. It has a minimal aroma when burned but produces a balanced flavor profile to foods.

The MBTU level is considered high so know you will get a long cook time from this wood.

Neutral Ways

In my opinion, Beech is one of those hardwoods that is neutral when it comes to food pairing. I have found the ability to cook vegetables, fish, meats, poultry, and even flavor seasonings and herbs with its flavonoids. You really can’t miss with this choice. Knowing it is a hot burning wood and makes a great bed of coals, you should attempt to get all the wood can give from a heat point of view. Think about raking hot coals to one side of your equipment and cooking foods directly in the coals while the remaining fire cooks more traditional foods on the grate. Remember, there is value in the wood through the entire stages of combustion.

Beech Hardwood- A Tan Skin

Coloring to foods tends to be on the earthy palette side giving a very pleasant appearance. Because this wood is so well balanced, you can select both sweet and savory ingredients without causing any muted flavoring. This is true whether the wood is in a chunk, chips or dust form.

This can be a harder hardwood to locate since it is more prevalent in the Northeast, especially New York State but if you can locate it, pick some up and enjoy the many benefits of this grand tree.

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Dr. Smoke- “Beech hardwood adds a European flavor while also imparting a unique ember glow.”

More Related reading on cooking and smoking food with wood like beech hardwood, check out these articles:

TO THE BEECH (WOOD SPECIES) WE GO!

THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

Smokinlicious® products referenced in this Blog:

Wood Chunks- Double Filet

Wood Chips- Grande Sapore®