Many of us love to grow vegetable gardens but soon find we have an overabundance of certain items like tomatoes (though these are technically a fruit). I’m here to give you a super easy method of bringing tenderness, juiciness, and great wood flavor to this summer favorite.
Collect your favorite tomato varieties from the garden and meet me at the grill for this great, easy technique.
listen to our blog regarding wood chips for smoking
SMOKY-GRILLED POTATO: OUR #1 CROP GETS A NEW FLAVOR TAKE-As the #1 crop in the world, available all year, potatoes are a favorite for a variety of reasons. Get the nutritional benefit of this abundant vegetable by adding flavor in a different way – cooking it over charcoal and hardwood!
Ingredients for Your Smoky-Grilled Potato Dish:
New red and white potatoes
3 tablespoons of oil (grape-seed, walnut, almond, vegetable, or canola)
I’m using small red and white potatoes. You’ll need a knife and cutting board, as I like to cut these small potatoes in half to allow for maximum wood fire flavoring. I’m going to use a vegetable grill pan but you can use any heat safe pan whether foil, glass, heat-safe ceramic, or cast iron. Cut each potato in half, and place in the grill pan.
Seasoning and Oil Bring Out the Best
Just 3 simple ingredients are needed before the pan is placed on the grill. Drizzle three tablespoons of oil over the halved potatoes, then add coarse salt and fresh pepper. The oil can be grapeseed, walnut, almond, vegetable, or canola, anything you have and prefer. Mix well to ensure each potato is coated, then let rest to allow the seasonings to penetrate before adding to the hot grill.
Charcoal Grill Set Up
Time to get the grill ready. I’ll be using a combination of charcoal and wood – charcoal as the fuel for heat and wood chunks and chips for flavor. Keeping my intake vents open on the kettle grill, I start a chimney full of charcoal. Just one chimney will be needed for the actual cooking. I lay a small line of unlit coals down both the right and left side of the charcoal grate to keep my temperature stable through the cook. I pour the hot coals in the middle then add two Sugar Maple wood chunks and a handful of Wild Cherry Grande Sapore® wood chips on top of the hot coals. On goes the food grate and then my vegetable pan of halved seasoned potatoes.
Once the wood is set up and the food grate is on, the pan of potatoes is added. Put the grill cover on and adjust the lid outtake vent to 1/3 open position. Now, adjust the lower intake vent to the ½ open position. Let the potatoes cook for about 25 minutes prior to stirring. You’ll see the golden hue from the maple and cherry smoke vapor. Be sure to rotate the potatoes on the bottom to the top so that there is even color and flavor to each piece. The total cook time will be close to an hour but each grill and charcoal will perform differently so be sure to watch closely after the first 35 minutes. Remove when the potatoes can be pierced easily with a toothpick or knife tip.
Smoky-Grilled Potato- Full Flavor With All the Nutrition Intact
With all the nutritional value still intake, these golden, smoky potatoes are ready to eat as is or you can include them in your favorite potato recipes. I’ll be giving a smoky edge to my interpretation of a potato curry in our next recipe feature. Take advantage of this popular comfort vegetable and the ease of using a charcoal/wood grill for cooking and give your meals a memorable flavor enhancement.
The Culinary Crew wants you to know…
… that potatoes are one of the easiest veggies to grill or smoke! A minimum amount of effort will yield maximum deliciousness. Go ahead and experiment with a variety of your favorite spices or ingredients when grilling or smoking your spuds. Cilantro, curry, garlic or onion powder and even a touch of cayenne pepper can add a taste zip to these great and hardy tubers. There are many varieties of potatoes and they all do well on a grill or in a smoker but, just remember- the fresher the better!
As always, we’d love to hear your thoughts on our feature so start the conversation with a comment!
ember cooked vegetables can be done in a cask iron plan, fire box and even in a Hibachi! Try this unique cooking method to add a flare and unique tastes to your outdoor grilling and cooking!
TOP 10 EMBER COOKED VEGETABLES
listen to our blog regarding wood chips for smoking
I want to be perfectly clear – this is not cooking over hot flame or direct flame. This is cooking after the wood and/or charcoal has burned down in to very hot coals; when the coals develop a white-gray ash coating. THIS is the time for coal or hot ember cooked vegetables.
The essence of using all that the wood can give for cooking. That it was ember or coal cooking is. I want to be sure there is no misunderstanding on what is needed to do this type of cooking safely and effectively.
Rule #1: If going with all wood for the coals, only use hardwood and clean hardwood at that. You’re going to lay foods into this material so I believe it should be clean and mold free with moisture level 15-20%. If higher, it will simply take longer to get to the coal stage.
Rule #2: Again, if using all hardwood, try to limit the bark or go bark-free if possible to reduce the potential for mold spores that can be released into the air.
Rule #3: Have everything ready before you start. You’ll need an ash-coal hoe, fire gloves, and small coal shovel at the ready. I would also have tongs for those times when you don’t bury your foods completely in the coals but rather lay them which requires turning of the vegetables.
Rule #4: Equipment wise, you can use a charcoal grill that has fire brick added for insulation, a clean fireplace (I prefer an outdoor unit), a clean fire pit, or an open pit built in a safe area with brick or gravel as the base to protect the fire from spreading.
Ember Cooked Vegetables- Hot Embers Birthed in One Hour
On average, it will take about an hour to move a small fire from flame to hot ember. Depending on whether you elect to use charcoal or wood will determine the amount of time the fire needs to burn down – an all charcoal fire will be 30-45 minutes; all hardwood fire about 45-60 minutes. Remember, charcoal produces heat and little smoke, whereas hardwood, produces heat, smoke and specific aromatics and flavorings in that smoke. At the hot ember-coal level, both have equal carbonization and act similar for this method of cooking.
Using approximately 8 lbs. of charcoal or 10 lbs. of hardwood, or any combination of the two, light a fire in the equipment of your choice. Let the fire completely burn down until only hot coals remain. Rake the coals to produce a thick even bed. Then select your favorite vegetables from the ones listed below, and you’re on your way! Always keep a small fire going for additional hot coals if doing large amounts of vegetables.
Ember Cooked Vegetables- They Love Hot Coals
Here are the top 10 vegetables to hot ember cook for fantastic flavor:
If you want minimal monitoring to the actual cooking process, then place the selected vegetables into the bed of coals and then shovel hot coals and ash over the top so that the entire vegetable surface is covered in embers. Leave untouched until tenderized, which will be 45-60 minutes depending on the vegetable selected. Otherwise, you can set vegetables within the coal bed and turn them during the cooking process to ensure even char.
The Culinary Team wants you to know …
… that cooking food with wood, whether it be directly on embers or more of the traditional way- above the heat source on grates, needn’t be an all meat, all protein cooking episode. As our blog explains many vegetables can and should be the “main event” for your wood-fired cooking events. Dense or thick-skinned fruits are great too! So, be it veggies or fruits, ember cooked or grilled conventionally, your taste buds will be treated to rich, unparalleled flavors. Give ‘em a try!
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For related reading:
More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques
When you ask why people grill we found the answer very interesting!
You may not be aware that every year a trade show is held usually in the month of March that is dedicated to all things related to fireplace, stove, heater, barbecue, and outdoor living appliances and accessories. In addition to the trade show, this organization, known as HPBA or Hearth, Patio & Barbecue Association, conducts various surveys every couple of years. A recent survey was posted asking the question “Why do people grill?”
The top answer to this survey surprised and THRILLED me!
Why People Grill? – Most Recent Statistics
For North America, owning a grill is common. Currently, in the United States, 7 of 10 adults own a grill while in Canada that number increases to 8 of 10. Gas grills remain the most popular (64%) with charcoal units coming in second (44%). When looking at the most popular times of the year to use the grill, holidays, of course, dominate. Memorial Day and 4th of July are the clear winners for firing up the grill but Father’s Day remains a high demand grilling day as well likely due to this holiday falling right before true summer begins on the North American calendar. Of course, Labor Day is not far behind on the list.
This survey will be conducted again in 2019 with updated numbers likely available by the close of the year. I can’t wait to view them to see current trends.
Now to the question of “Why do people grill?”
Why People Grill? – It’s All About Flavor
The number one reason people stated for grilling is for flavor! This got me thinking about this answer.
What exactly made the flavor difference? Is it that the heat of the grill produced changes in the ingredients used? Was it the charring affect from direct fire of the grill which leads to a distinct taste? Or was it the flavor choices used when grilling with wood like wood chips, wood chunks, and charcoal?
I think without adding these follow up questions, it’s very hard to know just what the flavor enhancer is when grilling for these respondents.
For me, there is no question that it is the introduction of smoke to my outdoor cooking experience. Whether I’m cooking on a gas grill that I’ve included a smoker box of wood chunks, a charcoal grill equipped with hardwood charcoal or charwood plus wood chunks, an electric grill I’ve incorporate a micro wood chip product, or my outdoor fireplace that I’ve converted to an open pit fire using hardwood, I let the tantalizing smoke vapor work with the other ingredients of my foods to bring out the best of all the blended flavors.
#charwood
Direct fire or indirect cooking, either way the eating experience of foods cooked grilled, smoked, or by embers is unique and is likely the reason why people from around the world continue to seek out these methods of cooking.
Smokinlicious Double filet smoking wood chunks
So I agree with the 72% of North Americans who say they grill for flavor but I’d certainly add that I grill for flavor that is heightened by the addition of the natural plant material known as hardwood which takes my grilling to an umami level that’s hard to beat by any other cooking method.
What is your reason for grilling? Let us know in the comments and don’t forget to follow us on all platforms. Providing tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! That’s SmokinLicious®!
Charcoal that is produce properly is a fuel and provides heat! Wood adds flavor!
WHY CHARCOAL IS NOT AN INGREDIENT
There are so many methods of getting a message out rapidly given the speed of technology and the many platforms for posting opinions and marketing strategies today. In doing research for a publication, I came across a statement made by a charcoal company that made me a bit … confused.
An Ingredient Not A Fuel
This company claimed that their product was an ingredient, not a fuel!
Not a fuel? That statement is in direct conflict to what charcoal manufacture was designed for – heat.
I realize that when used with 100% accuracy, charcoal will produce no smoke and a consistent heat. We all know that the 100% accuracy is the kicker – pretty much no one is proficient at producing full ignition of the charcoal with stable air intake to maintain the high heat level the product was designed for. What usually occurs is that we start out with full ignition but given the need for longer cooks, we add charcoal and thus, start to fluctuate the oxygen feed. Only during those fluctuations does the production of smoke occur with charcoal.
Non-Carbonized Wood IS Flavor
Charcoal production is the act of carbonizing wood which means all the volatiles of the wood is burned off until what is left is pure carbon or at least a high percentage of carbon. There is no refuting that it burns cleaner, hotter, and more evenly than wood only.
Here are where differences occur though when it comes to types of charcoal.
Lump charcoal is made from various scrap wood sources like furniture manufacture, a wood packaging manufacturer, the flooring manufacturer, and building material scraps. Due to the high level of variation in these pieces, most often there is not 100% carbonization of the lump charcoal production. That’s why you can get some smoke and flavor from that product; when combustion of a non-charred piece occurs, you’ll stimulate organic compounds that produce flavor. Keep in mind, because scrap wood is used you can get other debris in the purchased bag as often this is scooped up from a site and transferred to a production facility, with the scoop gathering anything that may be in the area.
Traditional charcoal manufacture also known as briquets is also made from scrap wood, sawdust and wood chip product. It is known that some manufacturers include a percentage of softwood but for the most part, the product is derived from hardwood. Briquets do have binders added and there are some types that have accelerants added to make them extremely quick to lite. Personally, I can detect those additives and feel they do change the overall flavor when cooking foods over them but you can make that determination for yourself.
Controlled flavor only comes from wood and the best and safest flavors, from hardwood. Charcoal is a fuel, it is for heat, and the only flavor it produces is when meat/poultry drippings fall directly on the hot coals and vaporize, stimulating flavors. Never are flavors stimulated from the briquet or charcoal.
So, Who Is The Ingredient?
If the definition of an ingredient is a substance that contributes or makes up a mixture, then truly hardwood, regardless if it cooking wood form is in chips, chunks, logs, dust or charwood, is an ingredient in wood-fired cooking recipes as it gives off its distinct organic flavor compounds that make up the cell structures. Heat is NOT an ingredient and that is what charcoal is: HEAT! A claim to be an ingredient just holds no truth.
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Other related reading:
related reading on our blog for smoking with wood.
Grilling & Smoking Questions— We’ve all heard the saying, “There are no stupid questions”. I answer a lot of questions about cooking, grilling, smoking, and wood-fired cooking over the course of a week. I am always surprised that when writing on these topics, I don’t often think of the truly novice cook and offer very basic tips. So, today, that’s what my goal is.
Grilling & Smoking Questions: When cooking a rack of ribs, do you cut them into individual pieces and then grill or leave them on the rack?
I honestly understand where this question comes from. You often see ribs served pre-cut into single bone servings at restaurants so why wouldn’t you start to think they must be cooked that way.
Unfortunately, the best way to cook ribs is as a rack when purchasing baby back or St. Louis cut spare rib for pork or beef ribs. This allows a crust to form on the outside when cooked, and for the rub to penetrate the entire rack so the flavors are more even.
Grilling & Smoking Questions : What is the white stuff on the bottom of the pork ribs?
That is a membrane we call silver skin that generally is left on the rack when the butcher cuts the meat. You always want to remove that membrane as it can prevent the meat from tenderizing and is rubbery if eaten. Simply take a butter knife and insert between the membrane and the meat at one end. Loosen it and then gripping the membrane with a paper towel, peel it off, trying to get it in one piece.
Grilling & Smoking Questions: How do I cook chicken on the grill so it doesn’t dry out?
For those that don’t feel like a master of the grill, just doing meats on the grill can pose a challenge. Chicken is no exception. In fact, it can be a difficult protein to grill since white and dark meat cook at different rates. The easiest method of ensuring moist and flavorful chicken, is to cook it on a two-zone grill set up. That means only half the burners are turned on while the chicken is placed on the grate that has no burners on. This allows the heat to radiate to the chicken and cook without burning the skin or cooking beyond 165°F.
Grilling & Smoking Questions : Do I soak my wood chips or chunks to make smoke?
Great question and one to ask before you start. No, do not soak the chips or chunks or any wood product for that matter unless a manufacturer of specific equipment requests it to be soaked. When you soak the wood, only the outer layer, about 1/8-inch thick gets wet. Once a wet wood is applied to a hot fire, the fire’s energy works to remove the excess water in the form of steam. This take energy from the fire which means you can alter the cooking temperature of the equipment. Apply wood product dry to get the best flavor from the wood even if using a smoker box or aluminum foil.
Grilling & Smoking Questions : What differentiates charred food from burnt food?
Let’s first define what charred foods are. When you char a food which usually is an animal protein or thick-skinned vegetable but can be just about anything, a dark colored outer crust forms either around the edges of the food item or completely across the food’s surface. The inside of the food will retain moisture and tender texture. If the food item is dry, tough, and an ugly color, it’s burnt.
Grilling & Smoking Questions: Does soaking your steak in marinade overnight make it juicier?
Marinades are ideal when you want to add a flavor level to meats, poultry and fish. The thing with marinades is you need to be careful not over-marinate. Since meat is 75% water, adding another liquid i.e. marinade, will not penetrate beyond the outside. Oh, you can cut some slits into the meat, fish, or poultry to get is a bit deeper but marinating something overnight will not get any more flavor into the food item. Plus, you take the risk of producing a mushy result if the protein of the meat is broken down too far.
Grilling & Smoking Questions: I assume when you smoke with wood it takes quite a bit of wood to make the smoke. Exactly how much do I need?
This is one misunderstanding that drives me crazy! It is not about the quantity of wood for hot smoking. Quality and moisture are the keys. First, find a hardwood and only hardwood, that has some moisture to it. About 25% is ideal. Whether you’re using a gas grill, charcoal grill, or electric unit, you’ll only need about 6-8 ounces of hardwood to start. Know up front, you won’t and shouldn’t see a ton of smoke and that smoke should be light in color.
Grilling & Smoking Questions: How do a get “fall off the bone” ribs when I grill?
I’m going to be completely honest – you don’t want fall off the bone ribs! If you prepare the ribs correctly – trimming the excess fat, removing the silver skin, and marinating with your favorite rub, brine or marinade – grill and/or smoke them at a lower temperature (I prefer 225°F) for roughly 3 hours, and then check for doneness with the “bend test”. Taking a pair of tongs, lift the ribs in the center of the rack from the grate. If they bend and have slight cracking to the meat, they are done. You’ll still find the meat will come right off the bone when you bite into it.
Grilling & Smoking Questions: What should you do first before using a new grill or smoker?
Clean it then test burn it without food. You need to clean the surfaces – inside lid, grates, side walls – to remove any remaining chemicals from the grill’s construction. To extend the life of the grill grates, season them with a high heat oil such as avocado, peanut, or canola oil. Simply brush or wipe on the oil with a small, clean paint brush or with a paper towel. Wipe off the excess and then follow with a test burn.
By running a test burn, you can remove any further impurities left from the manufacturing of the unit so you have no tainted flavors to your foods. If you’ve purchased an LP/Gas unit, test for leaks before lighting the grill. Oh, and always read the manual first thing so you know full operation and warnings on your unit.
I’ll be sure to provide follow up posting on questions that come my way in the future to ensure that I’m always assisting everyone – from novice to pro cook.
Making you an informed consumer through valuable articles like this one. Leave us a comment and follow us or subscribe for more great recipes, techniques, tips, and the science behind the flavor. That’s SmokinLicious®.
Charcoal Smoker Grills–For those that have followed us for years, you know we are proud that almost from the start of our Company, we were committed to providing a guide for equipment to cooking wood product match. We refer to our guide affectionately as “Match Your Cooker”.
In this article, we are covering our recommendations for charcoal-wood burning grill equipment; these are grills that capable of using charcoal and wood for authentic charcoal grilling. As there are always new equipment lines and models released, our plan is to provide regular updates. We also encourage you to send us a message when you don’t see a manufacturer or model listed.
For now, we introduce you to our wood master’s guide to SmokinLicious® cooking woods for specific smokers.
We hope you view this guide as a helpful resource for selecting the perfect culinary wood for your equipment. As always, our Wood Guide Team is ready to answer your additional questions and further assist you with the perfect grilling and smoking experience!
Stove top smoking techniques do not require fancy equipment, there are plenty of pots in your kitchen.
STOVE TOP SMOKING….
If you’re like me, over the years you’ve become a collector of various cooking gadgets and equipment to the point where you simply don’t have room for one more thing! Yet, you are enamored with the thought of doing stove top smoking & cooking when the weather isn’t cooperating or you simply prefer to be in the house rather than take food and gadgets outside.
Well, I have got just the solution for you!
Stove top smoking can be as easy as locating a deep pot with lid, metal steamer insert,aluminum foil and tools you likely already own.
Now when I say deep pot I’m talking about a lobster pot, large sauce pot, or even a Dutch oven. Anything that has capacity to hold a suitable number of food items on a steamer insert will do.
Once you have your pot and food item that you want to smoke follow these steps.
Place a second piece of foil or disposable foil pie plate on the chips followed by your steamer insert. (This will keep drippings from falling on the chips.)
Place the food items (chicken, fish, pork, beef, vegetables, fruit, etc.) on the steamer. Be careful not to crowd so the smoke can circulate around the food.
Depending on the extra room in your pot, if there is a lot of surface above the foods, go ahead and tent the steamer insert with foil so the smoke vapor has less area it needs to travel
Put the lid on the pot and seal the rim with foil to ensure none of the smoke vapor can escape
Turn the heat under the pot to high and allow to begin the smoking for 5-8 minutes
Reduce the heat to medium and cook small food items like chicken, fish, vegetables, or fruit for 10-15 minutes. Large food items like pork tenderloin, beef short ribs, etc. for 30-40 minutes.
Shut off the heat and allow the food to rest in the residual smoke vapor for 10 minutes
Remove the lid and foil tent if one was used
If you have done smaller cuts of poultry, fish, or meat, these may well be cooked through (175° F for dark meat 165° F for white meat). Otherwise, if cooking is still required, transfer the food to an oven safe dish or sheet pan and finish cooking in the oven.
There you have it!
A simple in-house, smoking technique using tools you likely already have in the kitchen! Just think, you stayed warm, dry, and comfortable in your own house while the Grande Sapore®, Minuto®, or Piccolo® Wood Chips did their wood-fired magic.
As always, we would love to see your take on the homemade stove top smoker so send along pictures.
We do a summer favorite WOOD FIRED GRILLED WATERMELON!
WOOD FIRED GRILLED WATERMELON BECOMES A STAR
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.
Grilled Watermelon- 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.
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 for Grilled Watermelon
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.
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.
It’s time I go there. I’ve fielded way too many questions to ignore it. Now is the perfect time for me to opine on this highly controversial topic: when it’s called barbecue.
We introduced you first to the details on the ever-popular Sugar Maple hardwood but now let’s talk fruit wood, specifically, the forest grown cherry hardwood.
I am a wood geek. I love the living cells of trees and the hundreds of compounds that produce the various aromatics, tannins and flavors that make trees so valuable for medicinal, cosmetic, and flavoring uses. Whenever I’m in the woods, I always feel like these giants are breathing with me.
Then my joyful thoughts turn sad. Observing over the years how our lifestyle and explorative ways have changed our atmosphere which in turn changes the natural order of things. One of those things is our trees and the current impact of olive tree disease.
But North America is not alone! Battles over the loss of various hardwoods and softwoods continue as we fight to save the forest giants as well as orchard soldiers around the globe.
Prepare for Higher Olive Oil Pricing due to Olive Tree Disease
We know that the bacterium that causes olive tree disease starts somewhere within the heart of the tree and then travels towards the roots and branches. This is the reason pruning can sometimes be beneficial. Research has also shown that there are specific varieties of olive trees that are more susceptible to Xylella resulting in growers moving toward varieties with less risk when they replace or add new growth areas.
There is a pest, the meadow spittlebug, that is the carrier of Xylella and the reason it is necessary to net the trees to prevent this pest from traveling and spreading this major bacterium concern to other areas and other countries.
Much like our North American Emerald Ash Borer pest that is responsible for tens of millions of ash tree death and destruction, the meadow spittlebug and the Xylella bacterium it can carry results in loss of olive production to those damaged branches. Although the olive oil pressed from the olives research shows does not carry any disease or risk from this specter of olive tree disease, the bacterium has significantly reduced the volume of olives available to produce oil. Thus, pricing goes up as availability of olives depletes.
Olive Tree Disease- It’s Not Just an Olive Concern
You might think this is just an olive tree issue but you’d be deadly wrong. Xylella is a strain of bacterium that is considered one of the most dangerous plant bacteria in the world. It causes a tree to die of thirst from the inside out by blocking the xylem or transport tissue of the tree responsible for moving water and nutrients from the roots upwards to other parts of the tree. Xylella is then carried from tree to tree by the spittlebug who latch on to the tree’s xylem tubes sucking out liquid. When they travel to the next tree to feed, the bacterium they’ve picked up is passed into that tree’s xylem when they go to feed again. With no cure, the plant or tree stays infected for life, until it dies.
There have been strains of Xylella fastidiosa in citrus as well as pear, peach and plum. There is also a potential new strain in Southern California that could affect the grape production which could decimate the wine production something not needed after all the years of wildfires.
Continents currently affected by this bacterium include North America, Europe, and Asia but more are expected.
Olive Tree Disease- What’s Next?
In my opinion, the focused concern is on the specific market of product whether it be olive oil, wine, or fruits and not on the tree destruction that is occurring all around us. I’m wondering how much longer we have to witness century old trees dying and family businesses evaporating from what appears to be nature taking back or returning to the soil what she feels is rightly hers. I can’t help but think that these pests that are invading our largest plants on our planet are likely the result of our own actions or even inaction.
How concerned are you about the North American trees? Leave us a comment and subscribe to get our latest tips, techniques, and recipes, plus, the science behind the fire and smoke.
We are so lucky to have so many options for cooking our foods, not to mention the option to not cook at all! This got me thinking about the fact that we do rely on our outdoor equipment and cookware when it comes to outdoor cooking. Even if you’re a person who has experience campfire cooking, you likely do this style of cooking with one type of fire setup .
Let’s look at some of the options for setting up an outdoor fire that don’t include purchased equipment, just the natural elements found outdoors – rock, tinder, kindling, and logs/wood. As I always like to remind you, though you may not use this information immediately, you should read it and keep a reference handy for when a situation may arise that you need it, such as a natural disaster, power grid emergency or other such catastrophic event.
You’ve likely heard this phrase before whether as a child, adult or at intervals of both. “Fire is meant to be respected.” I’m going to go one step further. Fire should not only be respected, it should be honored and appreciated for all it can offer. I’m going to point out to you just what other uses fire can present to you. Perhaps next time you light a fire whether in your charcoal chimney starter, charcoal grill, fireplace, or even outdoor fire pit, you’ll give some pause to the other uses to keep in your knowledge arsenal for times you may need this information. As I age, I am always in tune with my environment and how I can use it not only for fire cooking but to survive if a situation I can’t control should call for it.
Fire Cooking Use #1: Heat
If you are fortunate as I am to have an outdoor source of fire other than your traditional grill, then you’ve likely found yourself enjoying this first benefit of fire. Heat. But you likely don’t know about the radiant heat quality of fire. With a single fire, only the surfaces facing it are warmed. When it comes to surviving outdoors with heat from a fire, this is when you will want to learn about reflective ability of the fire.
If you have a choice in fire building location when you need it for survival, elect to build one near a large rock or tree stump but add a reflector component on the other side of the fire. This will allow the rock or tree stump to absorb the heat from the fire and then reflect it back. By adding a reflector on the other side of the fire, you will enjoy heat both on your back and front, the ideal for surviving if you must rely on fire for body temperature. Plus, the two reflecting points will force the smoke to go upward allowing you to avoid smoke in the eyes.
Fire Cooking Use #2: Signaling
We all know that fire makes smoke and that smoke acts as a signal. When you want to be found, this is the perfect means for attracting attention. What you need to know is that the terrain plays a part in being seen. If you want to use smoke to signal for help, then seek high points for making one.
Fire Cooking Use #3: Water Sterilization
If you are in a dire situation where you’ve been unable to bring many supplies with you, know that fire can aid your ability to stay alive. You can only survive 3 days without water so finding water is a priority. You can sterilize water found from any source for consumption by boiling it which is a temperature of 212°F. Essentially, 1 liter of water per person will get you through survival of 3-4 days.
Fire Cooking Use #4: Preserving Foods
We tend to rely on someone else in the food production chain to preserve food but you may find a time where you either want to do this for your own family or you have to. Drying, smoking, pickling, and salting are methods of preserving foods from micro-organisms that spoil food. When you smoke meat you dehydrate it and produce a protective coating on the outside that prevents bacteria and condensation from penetrating. This is a means of ensuring you have a food supply that can keep you alive for quite a long time.
Fire Cooking Use #5: Protection
If you’ve ever been camping or glamping in a forest area, then you know that you are never alone. Wildlife dominates in these areas. Fire can be a protector when it comes to keeping these visitors at bay. Always be sure to have a portable fire set up such as a rag tied to the end of stick or similar tool to use as a portable weapon should a forest resident elect to come close to you.
Do you have another survival use for fire? Leave us a comment to share your views. Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor. That’s SmokinLicious®!
Let me start this article by first reminding you that wood contains hundreds of compounds that honestly, we don’t know everything about. For this reason, I am only speaking today regarding those known compounds and what they contribute to foods cooked by wood fire. Specifically, I’ll be looking at lignin which is the only large-scale biomass source that has aromatic functionality. In English, this is what gives wood-fired foods the distinct flavor and aroma.
Often, you read about specific flavors and aromas as they apply to meats but today, I want to delve into the compounds that are most prevalent by wood species and what they offer to food.
Lignin- A Refresher
Lignin is one of the primary compounds responsible for cell construction in a tree and makes up 15-30% of wood cells. It has a primary role in conducting water to feed the tree’s cells and when burned, yields a tremendous amount of energy. Plus, lignin produces rigidity in cell walls which prevents rot.
As a polymer or large molecule composed of many repeated subunits that bond together, it is the only one that is not composed of carbohydrate (sugar) monomers. Because lignin is a polymer, there are many possible bonding patterns between the individual units, thus, we don’t have full knowledge of all the possibilities.
What we do know is lignin contains phenols or hydroxyl groups which are alcohols. As these compounds work together, they produce a preservative action on the food which is antibacterial in nature. The surface of the smoked food is modified with resulting flavors and aromas which are associated with barbecued foods. Let’s take a closer look at these smoke vapor flavors.
If you recall our publication on wood-tar creosote we tapped into the science of wood-tar creosote and its purpose as a preservative as well as producer of flavor, color, and aroma to barbecued foods. In that article, we just barely mentioned the compounds responsible for the flavors. Let’s provide you with the main compound list and what the odor and flavor descriptors are.
Phenol: this compound provides the sharp, robust aromas and the astringent, sharp aftertaste to wood fired foods.
Dimethylphenol: another compound that has a sharp, robust odor that also has a sweet aromatic undertone. Flavors are sweet, charred, and astringent.
Isoeugenol: this is the compound associated with vanilla aromatics in addition to sweet and fruity. Flavor descriptors include sweet, smoked-ham notes, hydrolyzed vegetable protein-like, with clove-like undertones.
4-Methylguaiacol: another compound that includes vanilla-like, fruity, cinnamon-ish, and smoky odors, with flavors of caramel, vanilla, sweet, and pleasant notes.
o-Cresol: odors are smoked sausage like with robust, sharp undertones. This one on its own can produce more unpleasant smoky flavors.
Guaiacol: Smoky, sharp, aromatic aromas with flavors that are spicy, sharp, sweet and dry. This is the yellowish aromatic oil that forms from creosote.
Syringol: Sausage-like aromatic that is sharp and sweet, with a spicy note. These flavors include whiskey notes with smoky-char taste.
Lignin Levels in North American Hardwoods
I’m going to report the lignin levels of common North American hardwoods derived from the Klason lignin method, which values the residue remaining after solubilizing the carbohydrate with strong mineral acid. What follows are percentages of oven-dried woods with temperatures ranging from 68°F/20°C to 248°F/120°C.
Acer saccharum Marsh./Sugar Maple = 22%
Alnus rubra Bong./Red Alder = 24%
Betula alleghanienstis Britton/Yellow Birch = 21%
Carya glaubra (Mill.)/Sweet Pignut Hickory = 24%
Carya ovata (Mill.) K. Koch/Shagbark Hickory = 21%
Fagus grandifolia Ehrh./American Beech = 22%
Fraxinus Americana L./White Ash = 26%
Populus tremoides Michx./ Quaking Aspen = 19%
Prunus serotine Ehrh./Black Cherry = 21%
Quercus alba L./White Oak = 27%
Quercus prinus L./Chestnut Oak = 24%
Quercus rubra L./Northern Red Oak = 24%
Quercus stellate Wangenh./ Post Oak = 24%
What do all these percentages mean when it comes to your barbecue? You can assume that the higher numbers mean there are larger numbers of compounds at work to flavor your foods. It’s obvious that woods like hickory and oak have great percentages of phenol, guaiacol, and dimethylphenol, since these woods tend to produce the boldest flavors. Those hardwoods like cherry, alder, and maple have the compounds of methylguaiacol and isoeugenol coming forward in the flavors which results in sweeter and more toned coloring to meats. Another factor that must be kept in mind when examining lignin is the heat level the wood is exposed to. Cook at a higher temperature and these compounds can become muddier as combustion occurs more rapidly producing ash accumulation that can change flavors and aromas quickly. All factor in to the resulting flavor, color and aroma of barbecued foods, whether animal protein, vegetable, fruit, or other. This just further supports that wood-fired cooking is an art that requires a balanced hand that understands the importance of controlling as many factors as possible, primary of which is cooking temperature and airflow to bring out the highest percentage of beneficial compounds the wood can offer.
What is your favorite hardwood or mixture of hardwoods to cook with? Leave us a comment to share your views. Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor. That’s SmokinLicious®!
¼ Cut Wood Logs
Unfileted Wood Blocks
Single Filet Wood Chunks
Double Filet Wood Chunks
Grande Sapore® Wood Chips
Minuto® Wood Chips
