What can I tell people about smoking food with wild cherry wood when they have been told there is arsenic in wild cherry wood? They want to know if it is safe. Also, what about the issue of cyanogenic compounds? Is this a concern, and if so, I assume it is a non-issue if the wood is aged a period of time?
Thank you for educating me about the SAFETY of using wild cherry wood for smoking food.
Elizabeth Andress
Elizabeth L. Andress, Ph.D.
Professor and Extension Food Safety Specialist
Department of Foods and Nutrition
The University of Georgia
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 grill outdoors frequently yet I bet not many of you know the science behind grilling. What happens to food when we grill? How does food cook to a safe level on a grill?
Let’s cover the types of heat sources that cook grilled meats and help you decide the ideal method for cooking your favorite animal proteins.
What Is Meat?
Before I get into the types of heat sources to do the actual grilling, let’s talk about what meat really is. Meat is muscle from various animals. It is made up of 75% water, 20% protein, and 5% carbohydrates and fat. Each cell of a muscle is made of two proteins: actin and myosin.
Now breaking down the proteins of meat, these are made of amino acids which react nicely when salt ions are added. Thus, when salt ions are added, the water-retaining capability of meat increases which results in production of a juicy piece of grilled meat.
Now these proteins in meat are coiled when the meat is raw. Add heat, and these proteins uncoil as the protein molecule bonds are broken.
Note – heat shrinks the muscle fibers which will then squeeze out water allowing the molecules to recombine. Brining or marinating meat will reduce this shrinkage of the fibers.
Primary Heat Sources for Grilling
There are three heat sources for cooking foods: conduction, radiation, and convection. Let’s get an understanding of each one.
The best example of conductive heat is when meats are placed directly on the grill grates over direct heat. The transfer of the heat energy to the grill grate brands the food item with grill marks. Heat is transferred from the source (burner, lit charcoal or wood, electric element, ceramic plate) to the food which then engages the cooking process. The meat cooks from the outside to the inside due to heat transfer. The surface of the meat gets hotter and transfers to the center which is why people who rely on the meat’s outside coloring will under-cook the meat inside.
Convection primary heat sources for grilling:
Convection heat is transferred with a fluid which can include water (think boiling a food item like potato), oil (think French fries), and air (think your oven or two-zone cooking on a grill). Now, convection cooking only occurs on the exterior of the food while conduction heat cooks the interior.
Radiation primary heat sources for grilling:
My favorite example of radiation heat is cooking marshmallows on a stick held near a campfire. Essentially, this is how charcoal/wood grills cook. You elevate the food over the heat source.
What influences grilling is the length of time and the type of heat. Add in difference between temperature and heat as materials also play a part in the transfer of the heat energy. Water transfers slower than metal.
Radiation produces more heat than convection. You can easily increase the radiation heat on a charcoal grill by increasing the number of charcoal pieces. Gas and pellet grills produce convection heat. Convection heat dissipates easily by air currents. Infrared units known as intense infrared (IR) have marketed that they produce a better sear on meats. What is happening is heat energy is delivered faster than convection heat units but slower than conduction units. You also have the risks that the delivery of this energy via IR could be uneven resulting in black/burnt areas while other areas of the meat are light in color.
Primary Heat Sources for Grilling- Types of Heat on Different Equipment
Let’s look at the heat types for specific equipment so you know how the energy used cooks your meat.
Gas Grills:
Burner produces radiant heat that in turn heats the heat shields above the burners producing radiant and convection heat (note gas grills have permanent vents built in the unit). The grill grates then heat and produce conduction heat to the exterior of the meat which converts all this heat energy to conduction to cook the meat thru the interior.
Note gas grills can be set up with direct cooking (all burners on) and indirect cooking (only half the burners lit). If you cook with the lid up on a gas grill, you allow radiant heat to escape which will cool the top of the meat.
Charcoal/Wood Units:
Radiant heat is produced at the bottom of these units with the grilling grates absorbing the heat energy that produces conduction heat. Heat from below the meat is absorbed and converted to conduction heat to cook the interior. The lids on these units will produce convection heat due to the built-in vent that has a control setting.
Like gas units, charcoal/wood units can be set up direct or indirect cooking method with the foods absorbing indirect convection heat from all sides which then converts to conduction heat to cook the meat’s interior.
Whether gas or charcoal fed, the fuel source produces radiant heat while the solid cooking surface produces conduction heat to the meat. Due to direct contact of the meat to the solid cooking surface, the direct contact side of the meat will brown easily while this no lid unit allows radiant heat to escape causing the top of the meat to cool and not brown.
Burners on these units produce radiant heat which then heat energize the ceramic, glass or metal plate. Grilling grates absorb the heat and produce conduction heat where the surface of the meat contacts the grate.
Always remember, on any unit regardless of heat source, thickness of the meat and not poundage will determine cooking time as you must remember that conduction cooking progresses to the interior. You must use a digital thermometer to ensure meat is cooked properly before consuming. Never rely on the outer coloring of the meat or recommended time per pound in a recipe. A digital thermometer is the only way to know.
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 and fire. That’s SmokinLicious®
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.
We never apply THE 5 SECOND RULE at SmokinLicious®
THE 5 SECOND RULE
listen to our blog regarding wood chips for smoking
We’ve all heard it! The infamous 5-second rule. When something falls on the floor, you have 5 seconds to pick it up and still consume it. At SmokinLicious®, that will NEVER be the case. If it falls to the floor, it is NEVER used in our manufacturing process!
You might ask, “Why to apply this rule when we’re only talking about wood, right?” If you understand the basis of wood-fired cooking then you understand that smoke is a vapor. And like any vapor, it attaches itself to anything in its surrounding area. When you cook with wood, you are adding its smoke or vapor as an ingredient to the foods being cooked.
So, do you really want something that has been on the floor for a short period or a longer period to be considered an ingredient in the food you will consume?
SmokinLicious® is unique in this thinking and as a result of this approach allowed our wood processes to be Kosher certified! We handle everything with care and with your food consumption in mind. To us, wood is a flavor ingredient and needs to be exceptionally clean.
Whether it’s our larger cuts of hardwood like our friction logs, barrel logs, and assorted chunk sizes or our smallest product, Smokin’ Dust®, we ensure that the wood never touches the ground or floor. SmokinLicious® developed custom storage containers and air collected systems that preserve the cleanliness of the wood and assure no product is EVER swept from the floor!
Why wouldn’t you want to deal with the leading cooking wood manufacturer in North America? Especially when others are simply recycling their waste wood products.
Don’t you think your customers care about the 5-second rule and deserve to know if you allow it?
Get the peace of mind AND a guarantee with a REAL cooking wood company… SmokinLicious®!
Dr. Smoke does not believe in THE 5 SECOND RULE at SmokinLicious®
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.
The precious forest, source of forest grown hardwoods, covers 513,175 acres (801.8 square miles) and includes the Allegheny Reservoir Natural Habitat.
FOREST GROWN HARDWOODS
It is likely when you have your heart set on some wood-fired cooked foods that you give little attention to the wood that will be required for that cooking event. You may have seen wood smoker chips or chunks available in your local box store and decided that you can always pick those up last minute, to be assured your plans aren’t foiled. Or, you simply plan to go with charcoal chips without considering that this product is made from wood as well. Is the product made from something less than forest grown hardwoods? Smokinlicious® uses only forest grown hardwoods in the production of our entire line of cooking and smoking woods!
Unless you are in a direct county of involvement, you likely have not realized the invasions that are occurring readily to our forests, woodlots, and home landscapes.
To date, here are some of the diseases and infestations we are battling in the USA’s Precious Forest regions:
So why if you are a lover of BBQ smoking chips or BBQ wood chunks (smoking using wood chunks or woodchips) or other wood-fired foods, should issues with bugs be of concern? Because cooking by fire is the oldest known cooking method for humankind. Right now, you may simply enjoy 3 benefits of trees: for shade, for beauty (viewing), and for a flavor to foods cooked on your grill/smoker.
But there are many other benefits to forest grown hardwoods:
Decrease atmospheric carbon by capturing and storing CO2
Improve air quality by filtering pollutants and releasing oxygen
Reduce stormwater runoff and pollutants entering local water bodies
Increase property values by 3-7%
The pollutant removal alone that trees are responsible for provides a human health benefit worth $6.8 billion per year! Trees keep us alive!
As of December 2016, NYS DEC has detected an increased prevalence of Oak Wilt in the state which has no known treatment to contain and kill this fungus. Oak is one of the most popular hardwoods for wood-fired cooking methods.
Please, take the time to source wood for cooking from reputable sources and follow the laws in place in your specific state to ensure we can limit the spread of these pests and diseases, and continue to enjoy the oldest method of cooking: by fire!
With over 60 species of oak hardwood in the USA, this hardwood can be split into two categories: Red Oak and White Oak. It is one of the most popular hardwoods to use in cooking likely because of its ready availability. But as we’ve mentioned before, just because something is available in your area, doesn’t make it a success for all cooking techniques and foods.
Oak is a heavy, strong, and ring-porous hardwood resulting in a coarse texture and prominent grain. Oak hardwood is part of the Fagaceae family of wood. The scientific names for the varieties we manufacture are Quercus coccinea Muenchh., Quercus falcata Michx. Var. Falcata, Quercus muehlenbergii Engelm., Quercus prinus L., and Quercus velutina Lam. The common names for the varieties found in the Western New York and Northwestern Pennsylvania regions include Red Oak, Spanish Oak, Yellow Chestnut Oak, Rock Oak, Smoothbark Oak.
Oak is considered the strongest in flavor for hardwoods. It is known for providing deep coloring to the outer skin of foods meaning a very dark often black outer skin and it can be overpowering to those who aren’t used to smoked foods. It also is a hardwood that can mold easily especially when exposed to significant variations in temperature and humidity. Additionally, it does not like to make contact with metal which can be a challenge when cutting with metal/steel tools! Oak will show its distaste by producing black streaks on the wood or even coating its entire outside with a black “dye”-like substance.
So, if you are keen on bold flavors and definitely like smokiness to your foods, then oak is a clear winner. However, I do recommend using less of this wood when cooking poultry, fish, fruits, vegetables and herbs/spices especially if you have a gas assist unit or are using lump hardwood charcoal or hardwood Charwood for fuel.
There are over 550 annual barbeque competition events in the United States. Originally constrained to the Southern states, barbeque is now ubiquitous in most parts of the country. Thanks to the popularity of all things vintage, craft cocktails have made a huge comeback, and although it may not seem so at first glance, these two are a match made in heaven. As creative as barbeque pitmasters can get with their rubs and sauces, so, too, can you with specialty cocktails featuring smoked whiskey to pair with smoked meats.
Smoked Whiskey Manhattan- A Classic Match
You don’t need a pull-behind trailer rigged with the latest smoking equipment to make your own delicious smoked meats. As long as your kitchen is equipped with a stove, you can get in on this delicious food preparation. While you can purchase stovetop smokers, it’s fairly easy to DIY a smoker yourself with household products you probably already own. No matter what you’re serving, a Manhattan will pair beautifully with your meat.
Classic Manhattan
Classic Manhattan (up)
Ingredients:
Ice
2 oz. whiskey
½ oz. sweet vermouth
dash of Angostura bitters
orange peel
Maraschino cherry
Shake whiskey, vermouth, and bitters with ice; strain into lowball glass. Rub the rim of your glass with the orange peel and garnish with cherry. Substitute vermouth with 1 oz. of agave nectar and use chocolate bitters and Jim Beam Devil’s Cut (barrel aged whiskey) for an alternate take on this classic.
A Smoked Whiskey Summer Treat
Take this simple, two-ingredient cocktail and kick it up a notch by infusing it with a smokey flavor that matches your menu. With a smoking gun (available for around $100, or you can make your own with some inexpensive tubing and a small-mouthed container), you can “rinse” your chilled glasses with smoke, or even smoke your entire concoction, using the same wood you use for your meat. The tartness of the grapefruit juice will cut the richness of the meat and is perfect for a backyard, al fresco dinner.
Jack Honey
Jack Honey cocktail
Ingredients:
2 oz. Jack Daniels Tennessee Honey
3 oz. fresh-squeezed grapefruit juice
Pour over ice into collins glass.
Something Truly Special
If your skills as a pitmaster aren’t the only thing you want to show off, here is a very special cocktail that will wow your guests. The smokey flavor and touch of cinnamon gives the classic whiskey sour a brand new twist that will leave your guests in awe. You’ll need to plan ahead for this one, as it requires two different, homemade syrups, but if you’re looking to win for best bartender, this one can’t lose.
Smokey Sour
Classic whiskey sour
Ingredients:
Ice
2 oz. whiskey
¾ oz. fresh lemon juice
½ oz. cinnamon bark syrup (.3 oz cinnamon bark, 1 cup Turbinado sugar, 1 cup water; bring ingredients to a boil and simmer over low heat for 2 minutes, let sit for 2 hours, strain and keep refrigerated)
¼ oz. Lapsang souchong tea syrup (3-4 tea bags, 1 cup Turbinado sugar, 1 cup water; bring ingredients to a boil and simmer over low heat for 2 minutes, let sit for 2 hours, strain and keep refrigerated)
1 egg white
Add all ingredients to a shaker and shake until frothy. Strain into a coupe glass.
The bold, rich flavor of whiskey is the perfect complement to a rich, smoked meat dish; both American traditions trace their roots back to the South. If you are looking to skip the same old beer next time you smoke meat for your guests, you can’t go wrong with whiskey cocktails, either made-to-order or batched for a larger group. Let the elements of barbequing guide you to experiment with new techniques and flavors and take your pairings to a new level.
Ash will tantalize your smoke with a Mediterranean flare
I’LL TAKE MINE WITH AN OLIVE!
We’re off to introduce you to Ash- another hardwood that may not be as well known for cooking as some of its siblings in the hardwood family. But this particular wood, in my opinion, is one of the hidden gems of the hardwood forest.
Ash hardwood is part of the Oleaceae family of wood which is the family of olive trees. The scientific name for the variety we manufacture is Fraxinus Americana L. but the common names for the varieties found in the Western New York and Northwestern Pennsylvania regions include American Ash, Ash, Biltmore Ash.
This hardwood is so versatile in the kitchen whether indoors using wood chips for stovetop smoking, cold smoking, or handheld food smoking or outside in the traditional smoker, LP grill or pizza oven. It can be used with any food for natural wood flavoring/smoking; essentially, any wood-fired cooking technique. The flavor profile is on the light side making it ideal for most any food but in particular, it works great with wood-fired pizza and fish due to its lower moisture level and ability to form the most even bed of coals. I really like using Ash wood chunks for ember or coal cooking as nothing beats how this wood lays the perfect small dimension bed of embers.
Ash provides a neutral coloring to the outer skin of foods. This wood mixes easily with other hardwoods and fruit woods, particularly Hickory, Maple, Cherry, and Alder. It can even tone down the harshness of pungent woods like oak and mesquite.
Why not consider leaving the traditional hardwoods for your wood-fired cooking and flavoring and enjoy the awesome benefits of the lesser known Ash hardwood tree!
More related reading on smoking & Grilling tips and technique see our directory on previous blogs!
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’m going to first relate the information on why the risks in North America are not the same as developing countries and then I will highlight the top six (6) potential reactions we face when using specific woods for cooking. This will be generalized reactions to wood compounds and not the direct result of a specific cooking technique.
Developing countries generally use very primitive equipment for cooking the daily meals needed to sustain families. The simplest method is with three large stones to contain the fire with a pot or other metal container placed on top for the cooking. The fires are fueled by solid materials like coal, wood, dung, and crop waste. All these materials release harmful particles into the air as they burn. Here’s the issue: they employ this cooking set up INDOORS, where they live which generally is in homes constructed from thatch, mud, and/or animal skins. Chimneys may not be present or if present, have no flue to draw the contaminated air out.
Follow our 6 tips for a healthy outdoor cooking season in 2018!
Tips for Safe Outdoor Cooking- “6 TIPS FOR A HEALTHY SEASON”
Everyone seems to be so much happier during the seasons that allow for outdoor cooking and entertaining. Whether it’s a planned cooking event or spur of the moment decision, these cooking events turn into an opportunity to relax, kick back and truly enjoy life.
There are steps you should take to ensure that the foods you enjoy outdoors remain safe. What follows are the top tips for safe outdoor cooking that will make for the best outdoor cooking season ever, no matter what you elect to cook.
Tips for Safe Outdoor Cooking
Tip #1
There are times when you want to marinate meats and poultry before cooking on your grill or smoker. Know that foods will only remain safe if you marinate in the refrigerator in a covered container, not with the marinated foods laying out on the kitchen counter. Also, if you plan to incorporate some of the marinades into a sauce, be sure to reserve some before it is applied to the raw foods. If there is marinade leftover from the raw food marination, be sure you boil it before using as anything that has contact with the raw food can carry bacteria.
Tip #2
You can grill a variety of foods on the same equipment but to know when everything is cooked, you will need to have thermometers. It’s best to use a different thermometer, marked by color, for each type of food: beef, pork, chicken, fish. The thermometer should be placed in the thickest part of the meat or poultry to get an accurate internal temperature reading. Here is a guide on temperatures:
Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145°F/62°C
Remember, thicker cut meats and poultry will need to be placed closer to the fire or heat. Utilize the upper grill grate for those items that are more fragile like thinner fillets of fish, vegetables, fruit, or for heating sauces.
Tip #3
You cannot partially cook meats and poultry by parboiling or microwaving and then placing in the refrigerator for grilling the next day. Although you may think this will lessen the cooking time on the grill, what you’re doing is introducing the potential for everyone to become sick. The reason? Partial cooking does not eliminate all bacteria growth. The reality is, you would be allowing bacteria to continue to grow.
Tip #4
Take the time to properly clean your grill or smoker at the start of the outdoor cooking season. It’s common to close vents on the grill or smoker when you cover it up for the winter season but these aides in stimulating mold growth on the grill grate and/or inside cover and walls. For that reason, it’s important to scrub down the interior of the grill or smoker using a cleaning mixture; 1 part vinegar to 3 parts water or a bleach to water blend if you’re not opposed to the more toxic bleach.
Tip #5
Be sure you start with a hot grill or to cooking temperature smoker. That means, preheat. Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature to ensure all bacteria is killed. Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat. By having a properly heated grill, you will guarantee a moist outcome for your meat and poultry.
Tip #6
There are many of us we prefer a good charcoal grill versus gas. It is important that you understand that there are many more influencers to altering the flavor of what you’re cooking when you cook over charcoal. Be sure to use an additive-free lump charcoal, which is charred wood. Conventional briquettes, which are easy to find, may contain wood scraps and sawdust as well as coal dust, sodium nitrate, borax and additives like paraffin or lighter fluid. As for lighter fluid, NO! Lighter fluid can release volatile organic compounds (VOCs) into the air, leave an unpleasant flavor to foods, and pose a serious danger if used improperly. Skip it altogether.
Without question, our 6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON should help you on your way to a healthy, memorable outdoor cooking season. Likely, the best ever!
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.
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