Forest Fresh Hardwood is a perfect fit for ceramic smokers and grills. Share on X

 

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 culinary wood product match. We refer to our guide affectionately as “Match Your Cooker”.

In this article, we are covering our recommendations for ceramic and komado style grilling equipment; these are grills that are made from ceramic, clay, terracotta or crushed lava rock that allow the grill to reach extremely high temperatures – usually at or above 750°F! They are also capable of using charcoal and wood either independently or in combination.

As there are always new equipment lines and models released, our plan is to provide regular updates on this listing. We also encourage you to send us a message when you don’t see a manufacturer or model listed to ensure it is added to the list (email drsmoke@smokinlicious.com).

For now, we introduce you to our wood master’s guide to SmokinLicious® culinary woods for ceramic and komado grills.

Single Filet Wood Chunks for Ceramic Smokers & Grills

The following equipment/models would be suitable for the SmokinLicious® Single Filet Wood Chunks as the charcoal area allows for larger wood pieces:

Big Green Egg models: 2XL, XLarge

Char-Griller Akorn model: ceramic kamado

Grill Dome® models: XL

Kamado Joe Big Joe™ 24”

Komodo Kamado® 32” Big Bad

Louisiana Grills K24

Primo Ceramic Grills models: Jack Daniel’s Edition Oval XL 400, Primo Oval XL 400

Double Filet Wood Chunks for Ceramic Smokers & Grills

The following equipment/models would be suitable for the SmokinLicious® Double Filet Wood Chunks to maximize oxygen flow:

Bayou Classic Ceramic Charcoal Grill

Big Green Egg models: Large, Medium, Small

Blaze™ 20-inch Cast Aluminum Kamado Grill*

Broil King® Keg™ models: Keg™ 5000, Keg™ 2000

Cal Flame® Kamado Smoker Grill

Caliber Pro Stainless Steel Kamado Grill*

Char-Griller Akorn: models: Kamado and Kamado Jr.

Char-Broil Kamander® Charcoal Grill

Coyote Asado Ceramic Grill

Gourmet Guru Grill Ceramic Kamado

Grill Dome® models: XL, Large, Small

Hanover® 19-in. Ceramic Kamado Grill

Kamado Joe models: Classic II™ 18”, Big Joe™ 24”, Stand-Alone™, Joe Jr.™

Komodo Kamado® models: 32” Big Bad, 23” Ultimate, 21” Supreme, 19” Hi-Cap Tall, 19” Hi-Cap Table Top, 16” Hi-Cap Table Top

Louisiana Grills models: K13, K18, K22, K24

Monolith Grills BBQ Guru Edition models: Classic, Le Chef

Pit Boss Grills models: K22 Ceramic Charcoal Grill, K24 Ceramic Charcoal Grill

Primo Ceramic Grills models: Primo Oval LG 300, Primo Oval JR 200, Primo Kamado All-In-One

Vision™ Grills models: XL

Grande Sapore® Wood Chips for Ceramic Smokers & Grills

The following equipment/models would be suitable for the SmokinLicious® Grande Sapore® Wood Chips for those who prefer a wood chip product rather than chunks:

Bayou Classic Ceramic Charcoal Grill

Big Green Egg models: MiniMax, Mini

Blaze™ 20-inch Cast Aluminum Kamado Grill*

Broil King® Keg™ models: Keg™ 5000, Keg™ 2000

Cal Flame® Kamado Smoker Grill

Caliber Pro Stainless Steel Kamado Grill*

Char-Griller Akorn: models: Kamado and Kamado Jr.

Char-Broil Kamander® Charcoal Grill

Coyote Asado Ceramic Grill

Gourmet Guru Grill Ceramic Kamado

Grill Dome® models: XL, Large, Small

Hanover® 19-in. Ceramic Kamado Grill

Kamado Joe models: Classic II™ 18”, Big Joe™ 24”, Stand-Alone™, Joe Jr.™

Komodo Kamado® models: 32” Big Bad, 23” Ultimate, 21” Supreme, 19” Hi-Cap Tall, 19” Hi-Cap Table Top, 16” Hi-Cap Table Top

Louisiana Grills models: K13, K18, K22, K24

Monolith Grills BBQ Guru Edition models: Classic, Le Chef

Pit Boss Grills models: K22 Ceramic Charcoal Grill, K24 Ceramic Charcoal Grill

Primo Ceramic Grills models: Primo Oval LG 300, Primo Oval JR 200, Primo Kamado All-In-One

Saffire Grill and Smoker**

Vision™ Grills models: XL

Minuto® Wood Chips for Ceramic Smokers & Grills

The following equipment/models would be suitable for the SmokinLicious® Minuto® Wood Chips:

Saffire Grill and Smoker

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!

* Although considered a komado grill, this brand is not made with any ceramic, clay, terracotta, or crushed stone.

** This brand is only designed for use with wood chips and includes a patented smokin’ chip feeder.

SmokinLicious® products used in this blog:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore® & Minuto®

-WOOD BURNING PIZZA OVENS: THE WOOD MASTER’S GUIDE

-TOP TOOLS TO OWN FOR CHARCOAL GRILLING

-THE WATER PAN EXPLAINED FOR GRILLING & SMOKING

 

 

 

 

GAS GRILL TOOLS

 

 

There is no question that LP/Gas grills have changed tremendously over the past 10 years and now include some features standard that for many years, were options. Then there is the development of dual or multi-fuel options on a grill so you can have one unit that performs as a gas grill, charcoal grill, wood grill, and even electric or pellet grill, all in one unit.

Today, I’m focusing on the standard LP/Gas grill, independent of any other fuel source. This guide will focus on the basic tools that will provide for a better grilling experience and make you more efficient at the grill.

GAS GRILL TOOLS THAT YOU MUST HAVE:

Tool #1

I’m starting with a grill brush since most of us have the habit of thinking about cleaning off the grill grates when we start the grill for cooking, not when we finish. This tool is to ensure clean up the residual food bits and grease left from your previous grilled foods.

Now I’m aware of the controversy over the use of metal bristles but most of these brushes are made well. Simple inspection of the brush bristles each time you use it will allow you to identify if the bristles have come loose and have the potential to be transported to your foods. I prefer a brush with metal bristles, with a long handle to keep my arm away from the heat, as often you want to clean the grill when it’s hot. Remember, most of these brushes are under $10 so think about purchasing one a couple times per season to ensure the bristles stay put.

Tool #2

There are times when the grill grates and lid will become super coated in grease and pieces of food. You’ll need to break out the cleaning agents to ensure these surfaces are ready to go for the next grilling event. Two of my favorites are CLR BBQ Grill Cleaner and Mr. Clean MagicEraser. As a non-toxic, non-flammable, biodegradable product, CLR BBQ Grill Cleaner is not something you have to leave on for hours at a time. It quickly breaks through the issues and allows you to wipe clean to an almost new state. Keep in mind, the CLR brand also makes a stainless steel cleaner for the outside as well.

Tool #3

Long-handled tongs. Your standard tong length for the traditional kitchen just won’t work at the grill, as you need to keep some arm distance from the hot grill surfaces. I like the 20-inch length with silicone grips as well as silicone tips, as silicone can tolerate extremely high heat. If you grill multiple food items at the same time, think about purchasing tongs with different colored tips and/or handles as that will ensure use of one color for a specific food so there’s no transfer of flavors.

Tool #4

Like the tongs, a must have is long-handled spatula for those food items that need to be flipped. I prefer one that is made of solid steel and has a bit of a beveling to the edge. Again, the longer the handle the better for keeping away from high heat.

Tool #5

An easy to read, digital thermometer. It is a must when you grill or smoke. Look for one that has a longer probe for when your grilling larger roasts and thicker cuts of meats and poultry. Be sure the readout is easy to see and if you grill a lot at night, get one that has a back-lite to see more clearly. If you cook a lot of different animal proteins at the same time, try to have a thermometer dedicated to each food so you don’t cross-contaminate while bacteria may still be an issue. There are assorted colors available making it easy to dedicate one to red meat, pork, poultry, and fish. Most of the digital thermometers on the market today are under $18 with even more under $10.

Tool #6

If you’ve always been a person that cooks directly on the grill grates and only does the standard fare – hamburgers, sausage, chicken, perhaps ribs – you need to get out of that rut and learn to do more with your grill. Start by investing in one piece of quality cast iron. Able to withstand intense heat, cast iron can take you from the average griller to someone with skill. Now, you can enjoy recipes normally done on the indoor stove outside in the fresh air, with your cast iron skillet. Remember, there’s a whole line of cast iron cookware so as you expand your skills, you can add to your outdoor cookware.

Tool #7

Although I am a fan of the standard steam table disposable foil pan, any size, shape foil pan will do. These are perfect for use as a drip pan to prevent render juices from spiking flames and as water pans for a two-zone cooking set up. I won’t deny, that I also use these to cook in especially fragile items like fruit and specific vegetables. You certainly can invest in a grill pan but clean up becomes a snap with the disposable pan.

Tool #8

Although the smoker box was originally intended for use with wood chips on the grill, I always use small wood chunks in mine. I prefer a box made from high-grade stainless steel and one that has a hinged lid. My smoker box holds three Double Filet Wood Chunks from SmokinLicious® perfectly and provides for extended smoke vapor as compared with wood chips. Used directly on the grill grate or set under the grill grate on the heat shield, it produces smoke for hours. Although you can place wood chunks directly on the heat shields, as I’m known to do myself sometimes, they will become permanently marked from the wood ash and eventually need replacing. The smoker box allows you to avoid this.

There you have it! My TOP TOOLS NEEDED FOR GAS GRILLING for better results and help in extending the life of your investment!

SmokinLicious® products used in this blog:

Wood Chips

Wood Chunks- Double Filet

Charwood

Additional reading:

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

-TOP TOOLS TO OWN FOR CHARCOAL GRILLING

-TOP 10 TIPS FOR GRILLING SAFETY

-WHY IS MY BARBECUE MEAT DRY??

Preliminary Test Kitchen Results

The Smokinlicious® Test Kitchen had an opportunity to use the Technique® Cast Iron Pan and Smoker which many of you purchased via QVC. Here are some preliminary findings by our Culinary Team:

➝Use caution when selecting cuts of meat with this cast iron pan! We had purchased a 10 lb. pork shoulder and struggled to get the cover tightly on the pan. Right now, it appears that cuts less than 8 lbs. would be ideal for cooking/smoking/roasting/grilling.

➝I’m sure we were not the only purchasers to be disappointed to read in the Technique® brochure that you should “not try to smoke in the oven” with this unit. Rest assured, Dr. Smoke will see if there is a means of actually smoking in a conventional oven by using low temperature and Liquid Infused Wood Chips /Smokin’ Dust®.
/Wood Chunks with this smoker unit (more on these findings as they become available).

➝ We cooked both a bone-in pork shoulder and bone-in chicken breast. Both cooks revealed great moisture to the meat. We used the recommended medium heat setting on our gas range but found that the cast iron pan radiates a significant amount of heat. Thus, we recommend reducing the heat setting to a low-medium (“3″ if you have a digital setting) on gas units. We also turned the heat off our cast iron pan approximately 20 minutes prior to completing the cooking time in order to benefit from the pan’s ability to generate further heat on its own. Remember, all meat should rest prior to cutting.

➝ There was considerable “rendering” out of the fat drippings into the drip pan. There is significant staining on the stainless steel drip pan so you may want to consider lining the pan with foil or even parchment paper to reduce metal staining.

➝ Smokin’ Dust® Usage: although the dust will render black in this pan, it did give off a tremendous amount of aroma. We used the Smokin’ Dust® dry, about 2 Tablespoons worth, in the center of the smoking pan. This appears to be the correct amount although we did not feel it produced as much flavor to the meat as a conventional smoker.

➝ Wood Chips: we used Wild Cherry Wood Chips (standard grind) in the smoker pan while cooking a bone-in chicken breast on the gas stovetop. The chips also produced significant aroma in the air but we found that they produce much more flavor to the meat. Keep in mind, our chicken breast was just over 2lbs so it fit easily in the grill pan with the cover tightly on. The fact that more flavor was infused in the chicken could be the result of less air leakage than the pork shoulder and the fact the chicken is much more porous allowing for ease in accepting smoke. We used the Wood Chips pre-soaked for 15 minutes in water, then allowed to drip dry before placing in the smoker pan. We used approximately 1 handful and spread them in the smoking pan to allow the drip pan to fit easily in place. Once our chicken was finished, we noted that the wood chips also blackened during the cooking process, much like the Smokin’ Dust®.

At this stage in our testing of the Technique® Cast Iron Pan and Smoker, we feel it is comparable to other stovetop units that we’ve tested. One important difference is the fact that there is no built in thermometer, so you must check the meat with a handheld or wireless thermometer to ensure you remove the food at the proper cooking temperature. Here are some other points worthy of mention:

➝ this is a heavy cast iron pan and all parts of it become very hot
➝ the pan can use some additional seasoning as there is some food sticking occurring with the grill pan
➝ it does take some effort to clean but if you re-season and continue to use the cast iron pan, I would anticipate this to become less of an issue
➝ there is a significant convection occurrence when cooking which produces a very moist product but as mentioned above, you must time the cooking process to ensure no over-cooking

Stay tuned for additional posting regarding this cookware. Our plans are to try the Smokin’ Dust®.
mixed with liquid as well as to try our Woodscuit ® Flavor-Infused products.

Till then, “Bon-Bar-B-Q!”

Donna G

 

Stove Top Smoked Riccota Cheese Delight

The Easy Method to Make Cold Smoked Cheese

Yum, Yum! – Infusing Wood Smoke Flavor into Brussels Sprouts

 

 

 

 

 

 

 

 

 

 

 

 

 

TOP 10 TIPS FOR GRILLING SAFETY

We all love the time of year when we can abandon the indoor kitchen and head out to the grill for open air breathing, relaxing, and some great food. For those of you who are new to outdoor grilling or who may need a refresher, we are giving you our top TIPS FOR GRILLING SAFETY so there’s no chance your summer grilling season is remembered for another reason.

Tip #1

You probably wondered why about 15 years ago, outdoor kitchens became all the rage. The real purpose in having an area designated for outdoor cooking took hold when people realized these structures were highly durable and allowed for measures to be in place to ensure rogue hot coals from charcoal fires or excessive heat from gas grills didn’t ignite the surrounding structures like the house and garage. If you can’t afford a full outdoor kitchen layout, at least follow some of the basic ideas: set the cooking area a distance away from any building and preferably on a fire-proof surface like concrete, that is safely away from trees and grass.

Tip #2

Keep your grill clean. Whether it’s propane, natural gas, electric or charcoal, all grills need periodic cleaning to keep them performing optimally as well as to prevent those surprise grease fires. Any grill can have a grease fire! Clean the drip pan, grease pan, lid, walls and grilling grates. In addition to the safety need, this will give you the longest life out of the grills parts. If you grill a lot in a single season, then clean the equipment more than just at the start and end of the season.

Tip #3

Don’t use lighter fluid. This is a chemical designed to give quick life to briquets, charcoal, and wood. Don’t use it! It adds a prominent chemical taste to your foods and can result in a fire that goes wild. Learn what a chimney starter is, buy one, and use it. It is the safest and easiest method of lighting a fire for a charcoal/wood grill.

Tip #4

Take note of the clothing you choose to wear when you know you’re going to be in control of the grill. No dangling sleeves, strings, or flammable materials should be near the grill. Aprons are a great way to keep clean as well as to keep flowing clothing under control. Just be sure the ties to said apron don’t become a fire starter.

Tip #5

Outdoor cooking is an adult activity. Don’t assign a youngster to watch the grill. Grease fires account for most of the damaging fires resulting from grilling. Plus, it is so easy for youngsters to receive burns from brushing or directly touching the hot grill surfaces. Animals, too, should be kept away.

Tip #6

Always prepare for catastrophic events! That means keep a fire extinguisher handy, sand, or baking soda at the ready. Never attempt to put out a grease fire with water. Remember, when using a fire extinguisher, spray ahead of the fire and then move toward it.

Tip #7

Understand how your grill works. With multi-fuel options in one piece of equipment, you need to know how to close vents, valves to gas, and output drafts. Firing up the grill and having something uncontrollable occur is not the time to learn what those knobs, slides, and dials are for.

Tip #8

If nuts, bolts, or screws loosen up, take the time to secure them back in place, especially if they are on lids, wheels, or fuel areas. Grills need to be sturdy to withstand the constant opening and closing of the lid. Protect the surface the grill is on by investing in a grill mat that is fire retardant. Not only can it prevent the start of a fire, but it will protect your deck or patio material from needing replacement.

Tip #9

When lighting a gas grill, be sure to keep the lid open. Lighting when the lid is down can result in the gas pooling and exploding. This will result in the lid becoming a weapon of its own when it is blown off the grill!

Tip #10

Never move a grill indoors including to a garage! I know. Space is always an issue when you entertain and a grill can take a lot of that valuable space. But there is no way around the fact that these pieces of equipment require outdoor air to prevent accumulation of volatile gases that can make you and everyone around ill or worse. Plus, these units radiate a lot of heat and that heat can spread quickly to other surfaces like the garage door, walls, siding, canopies, lawn chairs – you name it. Always maintain a 3- foot barrier around the grill including above it to ensure no issues.

Have you experienced a disaster while grilling? Tell us what safety tip you wish you had known about before disaster struck. Get tips, techniques, recipes, and the science behind the flame and fire to improve your skills with wood-fired cooking! Follow our TIPS FOR GRILLING SAFETY for a wonderful safe grilling season!

Purchase products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®, Minuto®, Piccolo®

Additional reading:

-6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON

-WHY WON’T MY WOOD CHIPS SMOKE??

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-HOW MUCH WOOD TO ADD WHEN SMOKING

 

Outdoor kitchen location tips

Guest Blog – Brown Jordan Outdoor Kitchens

Outdoor Kitchen Location Tips

by Phil Zaleon

When you are going through the steps of installing an outdoor kitchen, you’ll quickly find that deciding where to set it up is one of the most difficult and impactful decisions of the process. Since you have multiple options, it can be hard to figure out exactly where to put it. We’ve come up with a list of things to consider to help you decide!

Be Conscious of Sun and Shade

Summer is prime time for outdoor kitchen use. So, when planning your outdoor kitchen, bank on warm temperatures and lots of sun, and take reactive measures. Placing your outdoor kitchen under existing shade, or planning to add new sources of shade will provide you and your guest’s comfort year-round.

Natural shade from trees and vines is best because they ventilate easily. As an added bonus vines and trees “transpire,” evaporate moisture to cool themselves, creating their own natural misting system.

There are plenty of man-made shade options as well, such as pergolas, or trellises. The growing popularity of transition rooms provides an even more permanent and durable option for your outdoor kitchen.

Leverage Your Natural Space

Do you have a pool or hot tub in your yard? A beautiful garden? When choosing where to add your outdoor kitchen, take note of any existing structures or features that you want to complement. Also be wary of design overlap. The last thing you want is for your outdoor kitchen covering to inadvertently shade your vegetable garden.

In addition, when planning the placement of your outdoor kitchen, it’s important to consider the relationship between the indoor and outdoor versions, and how they will be used together when cooking or entertaining. If you have a large outdoor space to work with, it may prove prudent to place your outdoor kitchen in closer proximity to your indoor kitchen to create a seamless transition between indoors and outdoors.

Consider the View

Another crucial element to consider when you’re placing your outdoor kitchen is your views and sight lines. You can have the most beautiful outdoor kitchen in the world, but when your guests sit down to eat at the table, if they’re facing a brick wall or the old shed in your backyard, that’s what they’re going to remember. So, be sure to consider the view when you’re trying to find the perfect location for your stainless steel outdoor kitchen.

Another key consideration is the location that will provide the most privacy from neighbors. Screening views with trees and shrubbery will provide privacy while also providing a noise buffer for your close neighbors.

Don’t Forget Utilities

When planning your outdoor kitchen layouts, keep in mind the best practical placement or installation of the necessary gas, water, and electrical supply. Note where your water, gas and electric lines are, and design your kitchen accordingly.

Furthermore, when placing your grill or smoker, think about the natural flow of wind – make sure that smoke from the grill will be carried away from dining and living areas. You should also think about making sure the kitchen area is located a safe distance from doors and entryways to keep foot traffic away from potential hazards.

Additionally, make sure to place all outdoor cooking appliances away from areas where children play or where people play sports. You’ll want to avoid basketballs or soccer balls bouncing over onto a hot grill.

Don’t Shy Away From the Roof

When one thinks “outdoor kitchen,” the tendency is to think of backyards – but that doesn’t have to always be the case. Especially if you have a small or nonexistent lawn space, building your stainless outdoor kitchen on the roof can prove a very viable design option.

If you are choosing this option though, pay special attention to restrictions and codes. They vary by municipality, so check with your town’s building department to find out rules about setbacks, fire safety, and what kind of permits you’ll need to file. We recommend working with a general contractor so you are up to code and all safety requirements are included.

Fit Your Needs

The right spot to place an outdoor kitchen will vary from homeowner to homeowner. You may like the idea of an outdoor cooking area just outside the back door of your house or a freestanding pavilion near your pool area.

At the end of the day, there’s no one “right” spot for your outdoor kitchen. But by using these outdoor kitchen location tips, you’ll ensure you make an excellent choice.

Are you ready to build your dream luxury outdoor kitchen?

 

Call Brown Jordan Outdoor Kitchens on 203-871-3804 today to get started!

Related Reading:

-Electric Smoker Guy-HOW TO CHOOSE THE BEST ELECTRIC SMOKER

-Does Outdoor Kitchen Stainless Steel Rust

Electric-Smoker Guy Guest blogger

HOW TO CHOOSE THE BEST ELECTRIC SMOKER

Summary:

Tips from the Electric-Smoker Guy about electric smokers, reviews and how to choose the best unit. Read this and his blog to guide you in looking for a good quality smoker, purchasing electric smokers, analog smokers or digital smokers!

 

You don’t have to be an expert to prepare a perfectly smoked meat if you have the best electric-smoker by your side. Now, you have to be aware that you can’t just come into the store and ask for the best electric-smoker because that doesn’t exist.

The best unit for me and for you doesn’t have to be the same model and that is why it is important to know what to look for. You don’t have to be modest, there are many electric units on the market which means that you can adjust almost every part of the smoker to your needs.

If you don’t know where to start, let me guide you through the process of picking one for you.

#1 Choose the Capacity of an “Electric-Smoker”

The size of the smoker is the most important feature you can adjust because there is no need for buying a big electric smoker if you are smoking only for your family. If you want to smoke for your family and friends, go with the medium smoker and if you want to smoke for a large group of people, then I would suggest you take a look at the commercial-grade electric models.

#2 Choose the Place for Your “Electric-Smoker”

An electric smoker has to be outside and you can’t smoke in the kitchen if you don’t have a special ventilation, which most homes don’t. Choose a place for it and see if it can stay there all the time. That place should be protected from the wind, the rain and under a roof. If you don’t have that place, buy a smoker with wheels so you can take it out of the garage to smoke it and store it again when you are done.

#3 Choose the Features for Your “Electric-Smoker”

If this is your first smoker, choose the one that has a window on the doors so you can see the smoking process. That is very important, especially for rookies who aren’t sure what smoking does to the meat and how long it takes for the meat to be done. If you are constantly opening the door of the smoker you will lose smoke and the heat. That will prolongate the smoking process a lot. The window on the door should be from tempered glass to withstand the heat and it mustn’t be easy to break.

#4 Choose the Controller

The electric smoker can be analog and digital. The analog smoker shows you the temperature on a temperature gauge and it is not so easy to control it. The electric units, on the other side, are easier to control. You have to set the time and the temperature you want and the smoker will maintain the same temperature through the entire smoking process.

As you can see, smoking is not just picking the first smoker you see in the store and buying it. If you buy a good quality smoker you will be able to control the heat and the smoke better when using smoking wood chips, chunks, logs or dust and that will result in a good smoked meat. If you choose the best electric smoker you won’t have to do anything, the smoker will do most of the hard work. But, if you want to learn more about these electric units you can visit the site about them called the Electric-Smoker Guy:

Additional reading:

-ELECTRIC SMOKERS: WHEN IS A WOOD CHIP DEAD?

-HOW MUCH WOOD TO ADD WHEN SMOKING

-SALT FREE SPICE RUBS- HEALTHY CHOICES

-Does Outdoor Kitchen Stainless Steel Rust

Our salt free spice rubs in our mortar and pestle

 

Spicy & healthy for any protein!

 

SALT FREE RUBS- SPICY & HEALTHY

By Mealtime Mentors and published by Festival Foods

For Pork

Spice Rubbed Pork Tenderloin Recipe adapted from Cooking Light

Ingredients

• 1 tsp. sugar
• 1 tsp. garlic powder
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cumin
• 1/4 tsp. ground thyme
• 1/4 tsp. ground nutmeg
• Ground cinnamon- 1/4 tsp.
• 1/8 tsp. ground red pepper

Additional reading:

-PREPARING FOR ENTERTAINING

-SMOKED BEEF SHORT RIBS

-CORNISH GAME

HEN MEETS SM

OKE IN THE ORION COOKER

FOOD LABELING TREND MAY NOT BE THE SAFEST BET

 

Recently, I came across a great article on the new hot trends in cold cuts and smoked meats. The article stressed how the $200 million in sales was the result of companies offering such things as chorizo, pepperoni, salami, and smoked bacon with bolder flavors and cleaner ingredients. So, why do I have a problem with this and how does it relate to food labeling?

What About the Smoke

The article went on to explain that the No. 1 trend in smoked and processed meats is products that are “uncured” or “no-nitrates added”, stating that this is due to the new health-conscious consumer. This got me thinking about smoked products in general. No one seems to be asking about the smoking process used to get that bacon hickory smoked!

If people are so sensitive to the ingredients in their foods, why haven’t we become concerned about the smoke component used for the actual process?

Food Labeling- Demand Label Changes

There are so many companies investing in the repackaging of their products to include such labels as “no-sugar-added”, “dairy-free”, and “gluten-free”. Consumers are label readers and keenly interested in how products are made, how animals are raised, how products are preserved, and the percentage of fat in the processing.

One factor in food preparation that doesn’t seem to have been included in food labeling is the actual smoking process for food products like smoked bacon, fish, or beef jerky.

Why doesn’t anyone seem concerned enough to ask what are they smoking with? Is it actual wood or the wood-flavored vapor that is used to make liquid smoke, hardly an ingredient that would be considered chemical-free?

Food Labeling- Wood Should Be a Food Ingredient

Let’s examine why wood should be looked at as a food ingredient when used for hot or cold smoking or wood-fired cooking in general.

First, not all companies selling wood products under the guise of smoking, identify what components of the tree are manufactured in the product. Nor do they give any indication if the wood used in the manufacture of products started for only the purpose of food application. To clarify this point, let’s review one common seller of wood products found on Amazon.com.

This popular choice in wood chips started as a hickory and mesquite manufacturer of log products by a single owner back in 1986. Originally, they sold logs to locals around their area. Eventually, they branched out to wood chips and wood chunks in retail packaging when BBQ became so popular.

The company was sold to a fire log company who uses recycled wood sawdust and agricultural fibers to produce fireplace log products. With the change in ownership, the company began selling other woods; pecan, post oak, and mesquite that are native to their home state of Texas, and the rest of the offerings which are brought in from other suppliers and locations. There is no bark removal, there is no separation of wood layers. Much of the product lies in open areas on the ground exposed to the southwestern sun as well as to anything else that may make contact. The product is left uncovered in outdoor areas awaiting packaging, even after it has been kiln dried which is the only reference made to any preparation of the wood.

Here is one concern with the current ownership – keep in mind, with a primary business of manufacturing charcoal and fire log products, this business was originally connected to a cedar and basswood pencil business. For those who don’t know woods, cedar and basswood are both softwoods, something that can be toxic if used for cooking food.

No Wood Regulations

There are no regulations that specifically state that you must guarantee that the wood packaged is clean, pure, and 100% of what it says it is on the label. Just about anyone can start to package wood, whether hardwood or softwood or a combination of both, as a “cooking”, “grilling”, “smoking” or “BBQ” wood. There are no regulations that it must be kiln dried or heat treated. It is a free-for-all with regard to food labeling!

There may be claims that we are label readers, but it appears when it comes to wood used for cooking, we don’t have a clue. This may be the oldest method of cooking in existence, but it certainly doesn’t have to contain the same risks as what the earliest homo sapiens endured.

The next time you see packaging that bacon, jerky, deli meat is of a smoked variety, look at the label and ask the question, “How was this smoked?” You will be amazed that little or no answers are provided. I hope you enjoyed our topic “Hot Trend” and the argument for better food labeling!

Purchase products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Additional reading:

-THE SMOKINLICIOUS® STORY

-WOOD SUPPLIER- ARE YOU GETTING WHAT YOU PAID FOR?

-WHAT’S IN THE SMOKINLICIOUS® WOOD CHUNK BOX?

-Is It Fresh? Here’s Why You Need to Know

THE HISTORY OF FIRE COOKING PART IV

 

In THE HISTORY OF FIRE COOKING PART IV, we examine how wood fired cooking has evolved around the world, focusing on those countries who still rely solely or in great part on wood fired cooking for sustenance.

Many Still Rely on Fire

The numbers can be staggering when you take a close look. In developing countries, some 2.5 billion people rely on biomass to meet their energy needs for cooking. For many, these resources account for over 90% of the household energy consumption. Biomass includes charcoal (derived from wood), fuel wood, agricultural waste, and animal dung. As area populations increase, the number of people relying on biomass for cooking also grows. By the year 2030, it is estimated that 2.7 billion people will relay on biomass for cooking! The immediate concerns are that biomass will be used without sustaining harvests and that technologies for energy conversion will not be used properly. In fact, 1.3 million people, the majority of whom are women and children, die because of exposure to indoor air pollutants from biomass. Slowly, the goal for switching to modern cooking fuels and/or promoting more efficient and sustainable use of traditional biomass is under way. For now, there are millions who wood fire foods for their family’s nutrition using traditional methods and recipes.

The History of Fire Cooking Part IV- The Many Methods and Meals of Fire Cooking

Without question, the continent of Africa houses most of the countries who are reliant on wood fires for cooking. The top 12 countries using wood fires for cooking are: Guinea-Bissau, Mali, Rwanda, Burundi, Liberia, Madagascar, Sierra Leone, South Sudan, Guinea, Laos, Ethiopia, and Central African Republic. However, there are many other countries that carry generations of wood fired cooking recipes into today, making them a family gathering special occasion. Let’s examine some of those countries and what they cook.

Morocco

Moroccans cook in earthen ovens called tagine, a conical shaped terra-cotta lid that sits on a flat terra cotta bottom. It sits on a base called a majmar, an unglazed brazier full of hot coals that cooks the tagine slowly. In the market place, tagines are lined up with various foods like fish & potatoes, chicken & olives and lemon, or lamb with prunes. They also use small elevated grills in the port areas to cook various fish.

Laos

Although the people of Laos do grill some items, including water beetles, they mostly make soup in large pots set over an open wood fire. This is much like the American style of cowboy cooking. Vegetables, sprouts, and noodles are often added to the broth to make the traditional Laotian daily dish.

Guatemala

Guatemalans use a method of wood cooking known as three stone cooking. A fire is started between 3 fire proof materials, usually stones that are used to support pots placed over the fire. Pepian, the national dish of Guatemala, is a mouth-watering chicken stew made with different types of native chilis, seeds, and vegetables. In addition to hand-crafted tortillas, it takes 3-4 hours to make this recipe traditionally over a fire.

Argentina

Here they call barbecue asado and it is certainly about the meat. Vegetables, calamari, bread, and other foods are introduced to fire and heated either on heavy grates or iron pans.

India

One of the biggest misconceptions is that tandoori is a recipe from India. That couldn’t be further from the truth. Tandoori is a technique of grilling meat over fire in a tandoor, a clay oven. The tandoor is buried. Heat escapes from the top. Tandoori is very hot! Skewered meat or fish is inserted into the tandoor vertically to cook. The traditional bread, Naan, is placed along the sides of the clay vessel.

Korea

Koreans use a very unique method of wood fire cooking while at the same time utilizing the heat from that fire to heat their homes. They are one of the earliest users of radiant heat. Outside the home, a fire proof container is hung over the fire area. A series of flues travel horizontally under the house. Ondol is a layer of flat stone located directly beneath the house floor. A chimney flue is located on the opposite side of the house from the fire source preventing any smoke from entering the actual home. As the smoke travels through the underground flue system, it acts as a preservative to the wood house by preventing insects, mold, and bacteria from developing.

Don’t Think All Wood-Fired Cooking is BBQ

The variety of foods and techniques noted are not considered BBQ but have traditions that originate in every corner of the world. Through trial and error, sourcing material that was available in each country, and incorporating foods and other edible items into recipes to feed families, fire cooking has advanced in some countries, while others still have seen little change.

Now we see the essence of barbecue by other names in other countries. Asado in Argentina, braai in South Africa, lechon in Philippines, mezze in Lebanon, and parrilla in Uruguay. Without question, the days of fire cooking are far from over as our innate nature seeks the flavors only provide by flame and smoke. Hope you enjoyed THE HISTORY OF FIRE COOKING PART IV, the final installment of the fire history series.

Purchase Products:

Wood Chips- Grande Sapore®

Wood Chunks- Double & Single Filet

Additional Reading:

-THE HISTORY OF FIRE COOKING PART III

-THE HISTORY OF FIRE COOKING PART II

-OPEN PIT COOKING FIRE BUILDING: PART I

This guest post PREPARING FOR ENTERTAINING

PREPARING FOR ENTERTAINING

 

by Isaac Atia, Founder of 10BestRanked.com, an authority blog where he reviews top home, kitchen, and outdoors products.

(Read his latest post about the best kitchen faucets here)

PREPARING FOR ENTERTAINING:

Getting Your Kitchen Ready for Entertaining Guests

The beginning of the holiday season means that you need to change a few things on your domestic routine, especially if you are hosting guests. If you are expecting some guests this season, you need to clean several areas in your kitchen thoroughly. Come to think of it, much of the holiday festivities center on food. As such, you need to ensure that your kitchen is ready for guests.

In addition to stocking enough supplies in the kitchen, you should also ensure that the kitchen is clean. So, how do you go about preparing the kitchen for entertaining your guests? Discussed below are some of the tips you may use to ensure that the kitchen is ready for your guests.

Clean Up and De-clutter

First and foremost, you need to ensure that all the surfaces and countertops in the kitchen are clean. Again, a little more space may be what you need in the kitchen right now. This being the case, you should consider getting rid of all the clutter lying around, especially on the countertops. You can begin by getting rid of the items that really don’t belong in a kitchen, such as bills and mail lying on the countertop. Removing some items that do not need to be in the cupboards can also free up some needed space.

Now that you have decluttered the surfaces, you should clean them and ensure that the counters, backsplash, as well as the floor are all sparkling clean.

Prepare the Microwave and Oven

These are some of the commonly forgotten appliances when cleaning the kitchen. It can be very embarrassing for a guest to offer to assist you in the kitchen only to find these appliances gross and dirty. Therefore, you should take time to clean both the inside and the outside of these appliances thoroughly as well.

While cleaning the oven, do not run the self-clean cycle. This is not advisable when you are expecting guests in your home. This cycle causes the oven to overwork, which may cause it to malfunction when you need it. Rather than running the self-clean cycle, you should use a wet rag to wipe the top of its burner clean.

Disinfect Your Trash Cans

However careful you are with trash cans in your kitchen, some dirt and gunk will still collect at its bottom. If you are preparing for some guests this holiday, you should ensure that the trash cans in your kitchen are clean and disinfected. As such, you need to take them out and clean them using dish soap and water. You may use a garden horse to rinse them clean. You should then use a cleaning spray to disinfect them. Again, you should also ensure that you have enough trash bags.

Stock Up the Staples

From where you’re standing, the pantry and spice rack in your kitchen may seem to be alright. However, you should check to see if they have all you need. In addition to stocking enough spices, you should also ensure that you have enough dish soap/detergent, aluminum foil, paper towels, plastic wrap and containers for leftovers. If you do not have the time to go out, you may buy these items online and have them delivered to your door step.

Prepare the Serve Ware

Are the knives in the kitchen ready for the task? You do not want them to hack away at the honey-baked ham when the guests are already there. As such, you should take time to have the knives sharpened. Again, you also need to take inventory of the basic supplies you will be using to serve food to your guests. This way, you can easily identify what your missing and buy it before the guests arrive.

Additionally, you should take time to go through your cookware, utensils, and cooking oils, serve ware and canned goods just to make sure that there is enough. As for the serve ware, they also need to be cleaned. As such, you need to clean the serving plate and polish the silver ones. You should also wash and iron the cloth napkins in preparation for your guests.

Preparing for guests can be a daunting task, especially if you don”t know how to go about it. As you already know, the kitchen is one of the places you will be using a lot when the guests are around. It helps to ensure that the kitchen is ready and well equipped for the task that lies ahead. The tips mentioned above will help you prepare your kitchen for entertaining guests. Hope you enjoy this guest blog PREPARING FOR ENTERTAINING!

Related reading:

-DINING FOR SMILES EVENT PREPARATIONS

-DINING FOR SMILES 6 COURSE DINNER EVENT

-Alto-Shaam® is Our Guest Post

 

 

 

 

 

THE HISTORY OF FIRE COOKING PART III

 

In Part I, we covered scientific theories on how cooking with fire began approximately 2 million years ago.

Part II, we presented information on how our bodies developed from the introduction of cooking meat. THE HISTORY OF FIRE COOKING PART III, we delve into the early risks of cooking with fire and gender roles.the history of fire cooking part III

The History of Fire Cooking Part III- It May Not Have All Been Good

Although we’ve discussed the benefits of the discovery of fire for cooking, including the higher caloric content needed for survivability, there are other effects to fire cooking that aren’t so positive. This is a relatively new focus in research concerning fire cooking and human evolution.

A USA study suggests that a genetic mutation may be present in modern humans that allows certain toxins, including those found in smoke, to be metabolized at a safe rate. This genetic mutation was not found in other primates like the Neanderthals or hominins. Breathing toxins found in smoke can increase the risk of respiratory infections, suppress one’s immune system, and even cause disruption in the reproductive system. It is possible that by having this genetic mutation, the tolerance to smoke toxins was a needed adaption that gave early humans the ability to survive in this very toxic environment.

Closeness Brings Disease

We also know that fire allowed for not only cooking but warmth, light, and protection. To gain the positives of fire, early humans would gather together in close proximity to one another. A 2016 study suggests that with the advancement of fire’s uses, people remained in huddled groups for long periods of time, suffered persistent coughing resulting from the smoke toxins, and subsequently damaged the lungs. This may be what spurred the spread of tuberculosis which some scientists believe emerged 70,000 years ago. In fact, most scientists believe that fire was regularly used around 400,000 years ago, thus supporting the advent of tuberculosis.

Other scientists believe the use of controlled fire introduced additional airborne diseases. Plus, many opine that the early days of exposure to inhaling smoke from open fires stimulated our discovery of smoking tobacco. Without question, these believers feel that climate changes resulted from the ongoing burning of carbon. For them, biological and environmental changes co-mingle.

Gender Identities

It is amazing that in those early years of fire discovery the establishment of gender roles occurred and seems to have held in general theory. As tools developed and cooking with fire expanded, men did the hunting and women stayed with the fire, maintaining it and cooking previously hunted and foraged foods on/over it.

Although today both males and females hunt, the number of men still outweighs the woman. Despite the number of male chefs outnumbering the women, women still dominate as the primary cook in the home. Yet, males still barbecue and grill in a greater number.

It seems clear that there are other influences on the roles men and women play when it comes to fire cooking around the world. Finally, in Part IV of our series, we’ll explore the variations in method and technique from around the world. Finally, we hope you enjoyed THE HISTORY OF FIRE COOKING PART III blog.

Purchase products:

Wood Chunks- Double & Single Filet

Additional reading:

-THE HISTORY OF FIRE COOKING PART II

-THE SMOKINLICIOUS® STORY

-GRILL-BUILDING THE PERFECT COOKING FIRE- PART II

 

 

The history of fire cooking part II

The history of fire cooking part II

 

In Part I, we covered the scientific theories on how cooking with fire began, including the scientific documentation that puts this method’s discovery approximately 2 million years ago. In The history of fire cooking part II, we will present additional information on how our bodies developed from the introduction of cooking meat as well as the evolution of the wood fire to the oven.

The History of Fire Cooking Part II- A Change in Anatomy

Our ancestors were chimp-like creatures and thought to be the most advanced animals on earth. These creatures had long arms, short legs, hand-like feet, large mouths and powerful jaws. Covered in fur, they slept in the trees. That is, until they discovered fire and learned to cook.

Once fire cooking was founded, these ape-like creatures became erect, their brains enlarged, and their jaws became smaller. Why? Because cooked foods provide a higher caloric value.

Research has shown that weight loss is guaranteed to people who consume raw-food diets only. In fact, the more raw food consumed, the more weight loss. The only problem with this diet is it takes a lot of raw food to generate a caloric level to sustain an active animal. Our primate ancestors had to graze all day to generate enough calories to keep going leaving time for nothing else.

With the discovery of fire and all its benefits, ape-men emerged. Originally covered in fur, a few thousand years following fire’s discovery, the fur disappeared. As a result, this helped to improve hunting skills as the weight of fur made ape-men faster. Also with the discovery of fire, these creatures had no need to escape to the trees at night as fire provided protection from predators. Without the climbing, long legs developed and feet that looked less like hands.

The Start of the Family Dynamic

Once animals were trapped and cooked within flames of forest fire and these creatures sampled cooked vegetation and meat; that changed everything. They began to develop skills at designing knives for hunting. This in turn developed some level of social skills and brain development, as the brain was being fed more nutrients. Flint was discovered and used to produce sparks when rubbed against rocks, allowing for control of fire.

Hunting became a daily event. The first gender structure was designed with males hunting and females cooking. It was cooking that forced early humans to live by cooperation. Both males and females relied on each other. This was the start of family, and more socialized and calmer tempers. With regular ingestion of cooked foods, the brain began to grow since cooked food takes less energy to digest, more energy defaulted to brain development. Learning to cook gave these developing humans more time which allowed for more food discoveries and time management.

The Oven

Once fire was discovered and harnessed for the betterment of life, it was a slow transition to bring cooking from the outdoors into the indoors. First, as mentioned in Part I of our series, it transitioned into cave dwellings. We know that in ancient times, the period of 60,000BC to 650AD, ancient Egyptians, Jews, and Romans all used some form of stone or brick oven cooking, fired with wood, to produce breads. In fact, that early design remains very much like the pizza/bread ovens of today.

Beehive-shaped brick ovens came about in Colonial America, the period of 1492 to 1763, and was the advent of learning to control the amount of wood to ash to regulate temperature. If you’ve ever heard of or used “the hand test” to measure temperature of a grill or outdoor cooking fire, then you know how Colonial Americans tested their ovens. Hold your hand about 5-inches from the cooking surface.

The number of seconds you can hold your hand there equals a temperature level:

High (450° to 550°F): 2 to 4 seconds

Medium (350° to 450°F): 5 to 7 seconds

Low (250° to 350°F): 8 to 10 seconds

Colonial Americans would add more wood to increase temperature or open the door to reduce it.

The invention of cast iron stoves began to replace wood hearth cooking in the 1700’s. In 1795, Count Rumford invented a version of the cast iron stove that was different from earlier versions in that it had a single fire source that could be regulated individually for different pots being used at the same time. Additionally, it could heat the entire room. Unfortunately, it was extremely large making it difficult for most kitchens to accommodate it.

With the discovery of electricity, man continued to find new uses for this source of energy. In fact, one of the keys was to incorporate it into the home and the electric stove was key to making home life easier. In 1892, an entire meal’s preparation was demonstrated at the Ottawa Windsor Hotel in Canada, paving the way for sale to future homes.

Continued Discovery in The History of Fire Cooking part II

These early discoveries are what formed our continued thirst for finding the best methods of cooking in the fastest yet most flavor means possible, while feeding our brains to keep us developing. Charcoal grills, brick and clay pizza ovens, gas grills, infrared grills, campfires were all shaped by the very first cooking event, even if the first event was by nature’s hand alone.. In conclusion, we hope you enjoyed the The History of Fire Cooking Part II. Finally, stay tuned for part III.

The history of fire cooking part II

 

 

 

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double & Single Filet

Additional Reading:

-OPEN PIT COOKING FIRE BUILDING: PART I

-GRILL-BUILDING THE PERFECT COOKING FIRE- PART II

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

 

WELCOME TO OUR BRAT PARTY-BRATWURST IN THE ORION

SMOKER/COOKER

 

I believe that wood fired foods can be enjoyed 365 days of the year regardless of the temperature/conditions outside. To ease the challenges of wood cooking outdoors when the conditions may not be optimal, I look to my equipment options and make a selection that ensures the cooking is quick and as easy as possible.

I want to have bratwurst party! Unfortunately, I’ve chosen a -2° day to do just that. No problem! I simply rely on my Orion Cooker to provide a fast, high heat method of cooking with my SmokinLicious® Minuto® Wood Chips.

Bratwurst in the Orion Smoker Cooker- There’s Nothing To It!

Preparing your bratwurst for the Orion Cooker couldn’t get any simpler than making a few cross cuts in the skins to ensure they don’t burst while cooking.

The reason bratwurst is so popular for entertaining and for summer days is just how quick it is to prepare. When you smoke a casing containing product, you want to ensure that the juices don’t cause a pressure build up and result in your brats exploding all over the smoker. I make 3 shallow knife cuts in each brat to ensure they can plump up without exploding out of their casing. These German brats are made with a combination of pork and veal and have an all-natural casing meaning the casing is made from the intestine of an animal. I specifically purchased brats that were on an uninterrupted casing line so I could hang my brats on the Orion Cooker rib hooks to ensure smoke vapor envelopes each link completely, just like commercial smokehouses do.

Before smoking my German bratwurst, I’ve prepared the Orion Cooker by adding SmokinLicious® Minuto® Wood Chips in Wild Cherry to inside of the cooker. The wood chips are placed in the space between the cooker’s wall and the drip pan. I’ve lite a chimney starter full of briquettes which when grayed over will be poured into the fuel pan. 12 briquettes are also lit in the smaller fuel pan at that top of the unit. I’ve loaded my strings of bratwurst to the rib hooks of the unit. Next, place the lid on and let these cook and smoke for 45 minutes untouched.

Done Before You Know It-BRATWURST IN THE ORION SMOKER COOKER

Here’s why I love cooking with the Orion Cooker. On a -2° winter day, I can still use the convection heat from the Orion Cooker to finish the German bratwurst in just 45 minutes. In fact, I don’t use a full fuel tray of briquettes for this smoke. Just one chimney starter full of coals plus about 15 unlit briquettes placed on top of the lit coals. Great smoke flavor is added using Minuto® Wood Chips in wild cherry from SmokinLicious®. I’ve hung over 24 brat links on the three rib hooks of this unit so I can feed plenty of hungry people.

Fix It Your Way

Now comes the best part! Fixing your bratwurst the way you love it. Put out a variety of toppings to stimulate creativity at the brat table. I’ve included raw chopped onion, sweet pickle relish, sauerkraut, hot Hungarian pepper rings, BBQ sauce, beer brat mustard, kimchi, horseradish sauce, just to name a few choices. Whether you slice your brat down the middle or leave it whole, anything goes. German bratwurst done over SmokinLicious® wild cherry wood chips and hung on the hooks of the Orion Cooker, for that old school, smokehouse flavor. Bratwurst in the Orion Smoker Cooker!

Purchase products:

Wood Chips- Minuto®

Additional reading:

-GIVING AN EDGE TO SMOKY COCKTAIL SAUCE

-SMOKED BEEF SHORT RIBS

 

Guest Blog Post

Smoked foods can lend an inspired touch to the menu of almost any restaurant, regardless of the type of cuisine it serves. Today, it’s easier than ever to smoke food quickly and efficiently whether in a restaurant setting or at home. The first step is to choose a hot or cold smoker. Both types of smoking devices come with their own benefits, and each is ideally suited for different types of food. Both hot and cold smoking can be used to infuse foods with different flavors; and both can be used to preserve otherwise perishable foods. The infographic below can help you decide whether hot smoking, cold smoking, or a combination of the two is right for you

Alto-Shaam®

Originally posted this on January 11, 2017 on their web site. The Alto-Shaam® Social Marketing Team made a request to have us post this to our Blog. We felt the content was a great value to our readers/followers! Please note that the wood chips outlined in this article are limited to only those that Alto-Shaam® has available. SmokinLicious® produces 8 species of smoker wood chips compatible to the Alto-Shaam® equipment. (Note: we do not produce Mesquite or Apple).

Purchase products:

Wood Chips- Grande Sapore®

In Part I of our series on lighting an outdoor fire for cooking, I addressed fire production for the outdoor fireplace or fire pit cook, known as open fire appliances. In Part II, I’ll address the needs for kettle, drum and box grills’ fire set up.

The Wood-Fired Environment

There are many choices in equipment for working with a wood fire but each has different material components that determines how much work would be involved to cook on the unit. Here is the primary point when you’re selecting equipment for live fire: how will you cook on that equipment?

If your plans are to always do indirect cooking whereby the source of heat (fire, coals) will be on one side and you will cook on the non-heat side (in my opinion, the preferred method for all cooking), then know that most any equipment selected will work. However, the time for the equipment to heat up may play a factor, as the heating time is directly related to the insulation of the grill. Plus the amount of radiant heat it can hold.

If a unit is manufactured from heavy metal, brick, clay, or ceramic housing, then it will perform exceptionally by giving radiant and retained heat. Why is that important? Because producing retained and radiant heat means less fuel consumption and even cooking results.

The Kettle Grill

For thinner material grills like the traditional kettle grill which are very popular, low cost, and preferred

by many, you can compensate for the potential heat loss and improve efficiency by adding fire bricks to the walls and floor of the grill. You will simply start your live fire directly on the fire bricks rather than the charcoal grate. Fire bricks will work well in any grill that could improve on its insulation.

Drum/Barrel Grill

The overall cooking space in a drum/barrel grill is larger than that of a kettle grill. However, just like any metal material, there are different grades so quality can be variable. Same rule applies to these grills: if the insulation is not great, add fire brick to improve the performance.

Box Grills

These units are traditionally made of high heat metal with a deep, metal charcoal pan that includes grid and vents. A grilling grate is suspended above and there often is a lid to the unit.

Fire Set Up

As I’ve stressed before, a good fire needs 3 elements: fuel (wood, charcoal), oxygen (air intake vents), and heat. As with any fire cooking, a small, hot fire is ideal.

To start your fire in one of these pieces of equipment, first open the air intake vents at the base of the charcoal firebox area. This will ensure that oxygen can stimulate the start of the fire. Since this is an enclosed firebox area, the size of the wood pieces may need to be adjusted from what you would commonly use in a fireplace or fire pit/fire ring.

I like to use the log cabin method of starting a fire with this equipment. Lay 2 longer pieces of hardwood parallel to each other with about 3 inches of air space between them. Lay 2 more hardwood pieces on top perpendicular to the first pieces. Place the last 2 in position to match the base woods’ alignment. In the center, add a pile of tinder which can be hardwood chips, pine cones, even newspaper if need. Again, I like to use wood in its natural form as much as possible. Pile some kindling size wood pieces on top of the tinder pile. You can drizzle vegetable oil on top of the kindling and tinder to assist with ignition which proves helpful if you plan to light with a long wooden match. I prefer to lite my fire using a MAP torch.

Don’t Rush It

It is imperative that you allow the fire to go through the full stages of combustion before you introduce foods to the cooking grate. Too much flame and smoke will ruin the foods. The ideal is to wait until the fire burns down to glowing embers. If your equipment has the room in the firebox, rake or shovel some of the hot embers to one side and add just a small quantity of additional hardwood to keep the heat steady. The rest of the hot embers are what will be used to cook with.

Position the foods based on the heat needed for the cooking. Meats will require more of the heat while vegetables and one pot dishes will take the medium to low heat. An infrared thermometer will aide with knowing heat levels in your equipment or you can use the hand test: hold your hand over the coals the distance your foods will be. If you can only hold your hand for a count of 2 seconds before you need to pull it away, that is high heat. 3-4 seconds is medium-high, 5-6 seconds is medium and 7-8 seconds is low heat.

Be sure you visit Part I of this series so you can view the list of recommended tools to have when you wood-fire cook.

I hope you gained some new information on lighting a fire. Whether you plan to cook over/in your kettle, barrel or box grill. Leave us a comment and subscribe so you don’t miss anything concerning wood fired cooking, flavors, and the science behind the fire.

Purchase products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Related reading:

-OPEN PIT COOKING FIRE BUILDING: PART I

-EMBER FIRED FRESH ZUCCHINI

-BEYOND PRICING: THE TOP THINGS TO CONSIDER WHEN PURCHASING COOKING WOOD