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.
Alliance For Smiles began in 2004 with the mission to repair cleft palate and lip deformities in under-served areas of the world. In fact, over the years, various fund-raising concepts were instituted to offset the costs for highly expensive missions. Most missions are easily over the $300,000 level in donated surgical and treatment protocols.
Why Portville, NY
Chef Carl Vahl, Board of Directors member for Alliance For Smiles, brought attention to his local community of the efforts for this organization by presenting the Dining For Smiles event, an event which featured a six course gourmet dinner for 18 privileged guests. SmokinLicious® had the honor of preparing many of the components of the meal over a wood fire.
When hosting an intimate event like the Dining For Smiles dinner, organization and assignment of duties are key. As such, Chef Vahl utilized the full volunteer staff regardless if the members had experience in a kitchen or not. The event featured a wonderful six course dining experience with the following featured:
Tuna Crudo- Course One
Butternut Squash Soup- Course Two
Seasonal Salad- Course Three
Handmade Lobster Ravioli with Brown Butter Sage Sauce- Course Four
Wood Fired Lamb & Canadian Salmon served with Jasmine Rice and Wood Fired Brussels Sprouts- Course Five
Panna Cotta with Fresh Mango- Course Six
Additionally, wine pairings were presented with each course revealing an assortment of sparkling, rosé, red and white wines.
The Courses
As the 18 guests arrived and were seated at one of two tables, the first course is served – a Tuna Crudo featuring Sushi-grade tuna nestled in a Wasabi avocado cream, topped with pickled onion and finished with candied lemon peel. This course was served in a martini glass and accompanied by Prosecco, an Italian sparkling wine considered the Italian champagne.
The second course of the Dining For Smiles dinner featured roasted organic butternut squash with the subtle flavor of nutmeg and topped with a crisped sage leave and touch of maple syrup. My favorite part of this dish was its serving bowl – a charred mini white gourd. By retaining the top of the gourd, you can ensure that the soup stays hot until its placed in front of the guest. Each gourd was hand cut and charred to ensure no off flavors transferred from the gourd to the soup. Just a perfect vessel for this scrumptious soup.
Following the first two courses of Tuna Crudo and Butternut Squash Soup, the third course was the salad course featuring mixed greens of green and red leaf lettuce, spinach, and frisee; apple slices; candied walnuts; ember cooked red pepper slices; and a fresh vinaigrette. This course helped to balance the stomach in preparation for the upcoming courses that would be richer and more substantial. Paired with our salad course was a full-bodied chardonnay.
Chef prepared homemade lobster ravioli for the fourth course. This was a decadently rich dish featuring a brown butter sage sauce and fresh grated Parmigiano-Reggiano cheese on top. This course was paired with a beautiful Rosé, with both items being well received. As a matter of fact, I don’t recall a plate coming back to the kitchen that wasn’t completely clean!
Main Course for the DINING FOR SMILES 6 COURSE DINNER EVENT
Now, it’s time for the main course – course number five! First came the proteins. We produced a wood-fired leg of lamb and lamb rib loins cooked over charwood, ash, sugar maple, and wild cherry wood chunks. The wood-fired cooking offered a fabulous color to the meat.
Our Canadian salmon enjoyed cooking over charwood and sugar maple and wild cherry wood chunks. A combination of orange butter, olive oil, and smoke vapor produced that beautiful golden skin. After resting a while, the lamb and salmon were sliced in preparation for full plating.
We start with Jasmine rice topped with wood-fired brussels sprouts and carrot. Next to the plate, a slice of wood-fired lamb and a filet of salmon. Served with a custom mixed wine of Sangiovese and Syrah. Simply a perfect course!
Finally, we’ve reached the end of a fabulous meal – the final course – dessert. Panna cotta with fresh mango, served with a German Reisling, the perfect end to a fantastic evening.
A Meal that Stays in Memory
Chef Vahl’s vision for a flavorful, entertaining evening proved to be a realty as these 18 guests can attest to. We are so thankful and honored to have been a part of it.
If you want to donate to the Alliance For Smiles mission, visit www.allianceforsmiles.org and view all the lives that have been touched by the commitment of so many. Always remember to help others in need in any way you or your company can, just as SmokinLicious® was able to do with this Dining For Smiles event!
Glad we could share our DINING FOR SMILES 6 COURSE DINNER EVENT!
Dr Smoke- “This charity event was wonderful to do because it’s such a great cause and makes a tremendous difference in people’s lives around the world.”
Bratwurst in the Orion Smoker Cooker nicely cooked plump and juicy!
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!
As a brief introduction to Charwood, we like to begin with this statement- Whether you prefer a wood charcoal grill, oven, or smoker, efficiency should be the key consideration. Higher quality materials, insulation, heat retention, and radiant heat, resulting in a more efficient function of the appliance. Likely the most important consideration though is the type of fuel you plan to use in the appliance. That is where efficiency takes on a whole new meaning.
Cooking on an appliance with thin metal walls and without appropriate insulation means valuable heat is lost to the air. In the long run, that means more expense to you as you will have to keep adding fuel during the course of the cooking process. Cookers with well insulated heavy metal, brick, clay, or ceramic housing retain the radiant heat which results in the better cooking outcome and less fuel cost.
So why do we call our product Charwood? In short, because our product is not standard charcoal. Our method of production is based on the Japanese direct method which removes pyroligneous acid during the charcoal making process. The difference is, when burning, there are almost no stimulating smells or smoke. We produce our Charwood in small batches, carbonizing at temperatures between 400 and 700 degrees Celsius. The Charwood is then smothered using a non-chemical procedure to cool it down. Plus, we produce a wood specific charwood for those that understand that every component used in wood charcoal grill cooking, smoking, and cooking affects the outcome of overall taste in the food. As with ALL our products, we manufacture our Charwood with premium, heartwood that is 100% bark-free, not from recycled or waste wood by-products.
TESTIMONIALS
“Outstanding, as always from you guys! To be honest, we ventured from the products in search of something cheaper and more easily accessible. Big mistake on our part!!! We are back to your product, for good!” Don W. – Virginia!
Dr. Smoke: I called your Smoke Line a couple of weeks before Thanksgiving for some advice on which wood to try this year with an 8 lb Turkey breast and for some general tips for the gas grill smoking. You recommended using Sugar Maple Wood Chips and provided some great tips for a novice smoker (cook times, amount of chips needed, when to stop adding chips, etc.). With a little sage butter under the skin, some Sugar Maple Wood Chips, and about 2 hours at 350 degrees, we had the most flavorful and juicy Thanksgiving turkey ever. While we weren’t smoking in the traditional way, the results were nonetheless fantastic! Even non-turkey eaters were loving it. Thanks again for the advice!” Mike T.White Plains, NY
Just thought I would drop you a note to let you know how HAPPY I am with your products. My family and friends look forward to whatever I will be cooking with tongues hanging and drool running down their chins. I have been using the wild cherry on chicken and pork, the sugar maple on pork, the red oak on lamb and beef, and the alder wood on salmon, tilapia, cod, etc. I have been cooking Texas-style barbeque and the results are FANTASTIC”!Tony O.”
I had ordered 1 cubic foot of your wood and I just wanted to say that it was perfect. All the information on moisture really helped. The chunks were the right size and added an awesome flavor to my food. My 2-year-old nephew loved the way his first steak tasted over the wood! I cannot wait to order more from you in the future. Thanks, H. C.”
The quality of the wood from SmokinLicious® is beyond my expectations, but their customer service is even better. Their rep Donna went above & beyond to make sure my order was sent promptly & correctly. Very professional. You have a customer for life. Thank you, Alex, – Orlando, FL”
I wanted to let you know that we received our wood on Saturday (just as I had hoped) and I used some Hickory yesterday for ribs and chicken and the wood was wonderful! just like our first order. We love it! Thank you! Clayton H.
Nashville, TN
Please visit our Products Page for a complete list of our items, and visit our various national sites below:
Posted by DrSmoke Read other related stories: Comments Off on Minuto® and Piccolo® wood Smoking Chips
our Minuto® wood smoking chips are produced from our customized machinery to provide a uniform size and screened for consistency!
Minuto® Smoking Chips
Introducing our Custom Milled wood chip line called the Minuto® wood Smoking Chips These chips are produced via our custom milling process which includes a special filtering process. This process first eliminates the over-sized product and then filters the remaining product into sizing ideal for specific manufacturer’s equipment, with the final result FREE of “wood flour”. These custom wood chips for smoker equipment have an ideal moisture level that will work well for the equipment referenced below, as well as for any equipment or accessory referencing wood chips for smoker to operate.
Minuto® Wood Chips: Size #4 (3/16 inch 4.75mm)
The ideal size for: Angelo Po America CombiSmoker, Rational® VarioSmoker, Bastra Woodchip Smoke Generator, Alto-Shaam® Combiovens, Blodgett FlavorSmoker, Friedrich Smoke Generators, Cres Cor® Smoker Oven
Minuto® Smoking Chips Size #6 (1/8 inch- 3.18 mm)
The ideal size for: Fessmann, Maurer-Atmos, Enviro-Pak, The Sausage Maker® Smoke Generator, Bastra Woodchip Smoke Generator, Blodgett FlavorSmoker, Alkar Combi Oven, Friedrich Smoke Generators, The Smoking Gun Smoker™, Deni Hand Held Food Smoker, Smokai Smoke Generator, Bastra Woodchip Smoke Generator , Cres Cor® Smoker Oven.
Minuto® Smoking Chips Size #8 (3/32 inch-2.38mm)
The ideal size for, The Smoking Gun Smoker™, Deni Hand Held Food Smoker, Smokai Smoke Generator, Bastra Woodchip Smoke Generator , Alkar Combi Oven, Cres Cor® Smoker Oven.
Piccolo® Chips Size #10
The ideal size (5/64 inch – 1.988 mm) for: the Arcos Smoking Kilns, ProQ ® Cold Smoker Generator, Vemag Glowing Smoke Generator, Bastra Woodchip Smoke Generator or for an open format oven where you want to smolder over a charcoal and/or wood fire.
Piccolo® Chips Wood Flour
The ideal size for Vemag Glowing Smoke Generator, Bastra Sawdust Smoke Generator or for an open format oven where you want to smolder over a charcoal and/or wood fire.
Bon Bar-B-Q from Smokinlicious®
Please visit our Products Page for a complete listing of other superb Smokinlicious® products for all your grilling, Smoking and ember cooking needs.
Wood-fired cooking has expanded beyond traditional BBQ as equipment for both the home user and the commercial kitchen has evolved. By incorporating smoke vapor from the firing of smoker wood chunks into various foods and beverages, the entire dynamic of that food is transitioned.
We have culinary quality smoker wood chunks for sale! But not just any smokin wood BBQ chunks. At SmokinLicious®, we’ve taken the hard work out of selecting smoking wood chunks that are appropriate for all types of food and beverage, as well as all styles of wood-fired cooking. Wood selection is essential to achieve a balance with the other ingredients of the food exposed to the wood-fired cooking method.
We pride ourselves on that fact that we are able to offer eight wood species that are considered ideal for wood-fired cooking methods:
Ash,
American Beech,
Eastern Alder,
Hickory,
Red Oak,
Sugar Maple,
White Oak,
Wild Cherry
Our smokin wood BBQ chunks are derived from our special hand-filet process which is offered in two different filet sizes: Single or Double Filet. What is fileting? This is our customized splitting process that studies the wood grain and then produces a special cut or “filet” of the wood.
The Single Filet results in wood pieces that are approximately 3″x4″ in width with a length 4″. The Double Filet produces wood pieces that are approximately 2″X2″ in width and height, with a length of 3″. By providing the two distinct filet cuts, SmokinLicious® is allowing the user to match the wood more accurately to their specific cooking equipment. In addition to our Single and Double Filet smoker wood chunks, we offer a larger chunk, which includes wood piece sizes 4″X 4″X6″ see Wood Blocks.
Filleting our smoking wood BBQ Chunks
We take great care to ensure that our woods, after fileting, have a higher moisture content. We even go as far as to take a moisture reading of the wood at the time of packaging your order to provide you a guide on how to adjust your smoking timing and technique!
As always, please store your unused wood in a cool, dry location making sure to allow the wood to breathe. The best way to ensure good air circulation is to keep the original carton open, punching some holes on all sides of the box for proper ventilation.
For proper storage and convenience, we offer cardboard boxes of our select SmokinLicious ® Smokin Wood BBQ Chunks. They are available in three sizes: Small, Large, and Serious. Use the species drop down boxes to select your choice of wood species ! You can select only 1 and up to 3 wood species in the single carton purchase, something not found anywhere else!
Please provide your phone number, if by we have any questions on your order, and leave any special instructions for your perfect smoking experience! Remember, you may select up to 3 hardwood species or just one-your choosing.
A recent testimonial provided to SmokinLicious ® by Michael E. Berris, Prairie Bluff Golf Club “The BEST smoking wood chunks in the business. My ribs & brisket have never been better! 22 hours of smoking for the briskets & 7 hours for the ribs. Very tender & tasty ”
Go to Match your Cooker for suggestions on products for your cooker! FedEx Ground Shipping is Included in our Pricing (Average shipping time is 2-5 days).
Posted by DrSmoke Read other related stories: Comments Off on Wood chips for smoking [Grande Sapore®]
Smokinlicious® Grande Sapore-larger wood chips for smoking are crushed to preserve the great moisture level to be released during the cooking process.
Our culinary quality Grande Sapore-larger smoker chips have many uses: LP/Gas grills, kettle grills, charcoal grills, smoking tubes/pipes, smoking boxes, traditional smokers, stove top smoker pans, and even the homemade aluminum foil pouch. Keep in mind that some electric and gas smokers are designed to only handle wood chips for smoking.
WE KNOW COOKING WOOD CHIPS! That’s why we are the only cooking wood manufacturer to produce 3 distinct categories of culinary quality wood chips for smoking: Grande Sapore®, Minuto®, and Piccolo®.
Our wood chips are sawdust/wood flour free, bark-free, and produced from heartwood – the more stable portion of the tree. Plus, we offer 8 hardwood species:
Alder
Ash
Beech
Hickory
Red Oak
Sugar Maple
White oak
Wild Cherry
The key to adding flavor to meats, poultry, fish even fruits and vegetables, is to use quality hardwoods. At SmokinLicious®, we only provide the heartwood of hardwoods, meaning our products are always free of resin, spores, and bark. Plus, we use woods that are ideal for wood-fired cooking methods to balance the overall flavor infusion. Be sure to follow us on social media to gain access to our vast wood fired techniques and recipes!
To specify your wood selections for a MIXTURE, please type the woods in the Wood Selections box in the shopping cart area!
Go to Match your Cooker for suggestions on products for your cooker!
FedEx Ground Shipping is Included in our Pricing (Average shipping time is 2-5 days).
Posted by DrSmoke Read other related stories: Comments Off on Smoking Wood logs- Full & Quarter cut
The Smokinlicious® smoking wood logs especially manufactured and moisture controlled to generate the maximum smoke production!
Smoking Wood Logs
See our Match your Cooker section for suggestions on products for your cooker!
As with all our wood products at Smokinlicious®, our Barrel Smoking Wood Logs are derived from only the heartwood of the tree. Our Full-Size Logs are CUT, not fileted, to 12-inch lengths and have a variable width that is dependent on the specific species of wood. These widths can range from 3.5″ to 8″. The height of the logs will be 3.5″ or 4″. The Full-Size smoking wood Logs are perfect for the mobile cooker, barrel-style cooker, and commercial cookers.
For a firebox that is at least 4″Hx6″Wx14″L, try our 1/4 Cut Log. Still derived from that premium, clean-burning heartwood, this cut was developed as a result of YOU, our customers, request!
Start enjoying the benefits of 100% bark-free, chemical-free, heartwood when you order one of our premium log species:
Posted by DrSmoke Read other related stories: Comments Off on BBQ Grill Wood Block
“Our Grill Wood Block”
Our custom cut smoking wood block is a perfect BBQ grill wood when the logs are two large and the single filet is too small! Plus it can can be added to emphasize a specie flavor!
If smoker logs are too big and chunks or chips too small for your wood fired cooking or smoking equipment, our custom cut BBQ wood block could very well be the answer. Give them a try! Delivering exceptional taste for family, friends or dinner guests will benefit from pristine BBQ grill wood that consistently offers the best smoked food flavor!
The blocks are approximately 4″x4″x6″ in size, with some being larger (depending on the center cut of the log). Especially good for offset smokers as a BBQ grill wood!
Mixture contains two wood types which will be labeled and packaged separately in the box.
Bon Bar-B-Q from Smokinlicious®
Please visit our Products Page for a complete listing of other superb Smokinlicious® products for all your grilling, Smoking and ember cooking needs.
Alder wood the safe bet for cooking wood- little in flavor!
ALDER WOOD THE SAFE BET!
Alder
I’m often asked if there is any hardwood that is a safe bet to use with any food item and equipment. One that won’t be too strong if over applied or hurt the equipment if too much wood is used. Well, as you’ve heard me mentioned before, we don’t provide descriptors of the woods we manufacture as we believe there are too many variables that affect the overall flavor of the hardwood. Instead, we offer a rating of our woods based on how bold they are. On the low end of that rating scale? Alder wood the safe bet.
Family of Trees- Alder Wood the Safe Bet
First, let me state that Alder is part of the Birch family of hardwood. It is a genus that is a flowering plant. Around the world, there are 35 species of both the tree and shrub form. Yes, that is correct. Alder is not always a tree but can be a tall growing shrub. In New York State, we have roughly 13 varieties with our Alder referred to as Eastern Alder. On the density side, this is a lighter hardwood and thus, it does not hold moisture long. This makes this hardwood ideal for very specific cooking applications.
Alder is very light in its stimulating flavor compounds. I’m sure you’ve read that Alder is ideal for fish but there are missed opportunities if you don’t go beyond the fish category. Given there are so many options to infuse smoke vapor, this can be a great wood choice when using a handheld food smoker or even a stove stop smoker or cold smoke generator. Contemplating chocolate, cheese, or fruits? Alder can be a perfect match.
Caution- Alder Wood the Safe Bet
Here’s my one caution. If you are planning to incorporate bolder ingredients with your food item, then alder may not be the first choice. Lots of bacon, chili or cayenne pepper – these will mask the flavor of the Alder wood. Instead opt for foods that have lighter ingredients like herbs, citrus, dairy components.
As mentioned, Alder or Birch will start with a moisture level that is higher but due to the composition of its cell structures, the water will evaporate faster in the hardwood. Using it on an LP grill or in a charcoal unit may require quicker replenishment than another denser hardwood so extra supply is always recommended.
Blending- Alder Wood the Safe Bet
Don’t forget, blending Alder with another hardwood works well too so if you do want a spicier kick to your ingredients, feel free to add Alder with a bolder wood like hickory, beech or oak.
The best part is always in the experimentation so have fun working with this hardwood that I call the safety net – it won’t let you fall flat if you select it for your smoke infusion.
Dr. Smoke Alder wood the safe bet when it comes to wood smoking with a lite taste
Smokinlicious® wood Blocks are perfect for a J&R Equipment
A PERFECT MARRIAGE FOR J&R EQUIPMENT
One key factor that is often not considered when the decision is made to purchase commercial-grade equipment like J&R Equipment is the cooking wood product that the unit derives its flavor from. Don’t be fooled by the statement that “any wood will be fine”, as there IS a difference! In fact, only hardwood should be used as a cooking wood, never softwoods, but even some hardwoods are not ideal for wood-fired cooking and flavor. Some bark is toxic, other woods are too high in resin, and others don’t possess a balance of flavonoids to make them pleasant to the palate.
Our video featured here highlights the study, testing, and care we take to ensure a perfect marriage of cooking wood to equipment. Get the full potential from your J&R Equipment investment by using only hardwoods DESIGNED for cooking! Be informed, don’t hesitate to ask questions, and find the best source for the investment you’ve made and will continue to make. Remember, the success you pine for in your menu is directly dependent on the skills of both your kitchen staff AND equipment.
In Harvest Recipe for September: Smoked Fingerling Potatoes
As a new feature to our blog and recipe section, we will be highlighting a seasonal product in a smoking or natural wood-fired grilled recipe, to help you take advantage of the wonderful seasonal offerings we have for fruits and vegetables. For the most part, we will be following the harvest schedule in the Northeast but may occasionally make reference to a different region’s harvest schedule. This feature will help introduce you to all the flavorful charms and tasty benefits of smoking freshly harvested foods!
For September, we our highlighting potatoes! One of my favorite variety of potatoes is Fingerlings. Feel free to modify the recipe below for smoked fingerling potatoes to your preferred ingredients.
Smoked Fingerling Potatoes with Pancetta and Dill
Ingredients:
2 lbs. fingerling potatoes*, scrubbed and cut into ½-inch lengths
1/4 cup olive oil
½ lb. thick sliced pancetta*, cut into 1/3-inch cubes, cooked
salt and fresh ground pepper
1 onion, thinly sliced
1/4 cup finely chopped dill or 2-1/2 Tablespoons of prepared dill
* may substitute any variety of potato and regular bacon for the pancetta
Tear a large piece of foil to make a pouch or use a disposable cake foil pan. If using a disposable pan, also cut a foil sheet that covers the pan.
Place the pre-cut fingerling potatoes, cooked pancetta, sliced onion, and dill in the foil pan or pouch. Add salt and fresh pepper to preference. Toss all ingredients together then drizzle the 1/4 cup of olive oil over the ingredients. Mix thoroughly.
Place foil pan or pouch on pre-lite charcoal grill, with woods placed directly under the mixture. Allow to cook/smoke until potatoes become tender (about 2-1/2 hours at 200 degrees). Serve your smoked fingerling potatoes warm.
At Smokinlicious®, we are very pleased to announce the arrival of our new retail Wood Chunk bag in Canada!
A BAG IS A BAG RIGHT?- WRONG!
You may ask yourself, “What’s all the fuss over a bag. A bag is a bag, right?!” Well, not really, especially when it comes to giving customers what they want and expect from clean, bark-free wood. A lot of time, effort and consumer input went into the design and make-up of our wood chunk bags. Not only do they protect and preserve our forested all hardwood wood chunks perfectly, they allow cooks and smokers to enjoy the rewards of wood fired, smoked food.
The bag compliments our commitment to provide you with dust-free wood with the right amount of moisture for smoke vapor. We know all too well that it’s the vapor that deliciously flavors food with a smoky touch!
GOOD SIZE & DURABLE
Measuring 20 inches high by 9 inches wide, our durable paper bags have an open mesh window. The open window allows air flow for the chunks to “breathe.” This is a key and “one of a kind”example of the Smokinlicious® pledge to bring you only the best wood product for cooking and smoking. Each bag is top stitched, allowing for easy opening and reuse while not shying from max protection. Like our Wood Chips, you will now find our specialty cuts of alder, ash, hickory, red oak, sugar maple, white oak, or wild cherry.
ONLY AVAILABLE IN CANADA
For nowOur Bagged Wood chunks are available at select Canadian stores in our new paper packaging. Available in our “Double Filet“, “Single Filet“, and “Natural Grilling” specialty cuts, our wood chunks all come with the moisture level reading recorded right on the package! No more guessing about the moisture of the wood!Look for this product and all our exceptional products at a Canadian retailer near you. Or check our website for the nearest distributor.
our Single filet was born at the Oinktoberfest because of rave reviews.
Single Filet at Oinktoberfest
During most competitions we distribute a sample of our products to the competing teams. I call it the secret ingredient of the competition!! During the Oinktoberfest in Clarence, NY I handed out Smokin Dust® as our gift pack to the teams. In the fairness of the competition I try to mix up the flavors among the teams! The following is what one competitor had to say about our product:
“We would like to thank you for your sample of Black Cherry Smokin’ Dust® during Oinktoberfest 2007. We were able to place 4th in pork during the KCBS contest using your product. Even better we were able to win Grand Champion in the backyard event on Sunday. We used the Dust on all categories, (1st chicken wings, 6th sausage, 3rd ribs, 2nd beef). We also won the chili cook off with meat smoked using the Dust. Overall great product that gave us the winning edge, my order is coming soon!”
Brian
Good Smoke BBQ Rochester, NY
Thank you Brian!!
Bon Bar B Q
Dr Smoke!!
Present Day Update…
Although the Ointoberfest no longer takes place in the Fall but moved to August, this was one of those local events that allowed us to secure many local connections to make testing our products that much easier.
Our wood chunks were one product that we knew needed expansion. Just how would we find ideal sizing without having to offer extreme options that would challenge our packaging team? By turning to our competitive friends who could offer valuable critic and suggestions that aided us to develop the Double and Single Filet options.
The Birth of the Single Filet Wood Chunk
Larger fireboxes mean a larger chunk is needed. To determine the ideal size that could fit multiple manufacturers’ equipment, we turned to our competitor friends who influenced our final product. We will be forever indebted to all those who worked with us to bring our two great chunk options to the market.
Oh, and these friends also are credited with our choice to give you 3 wood choices in every carton, no matter the size chosen.
With SmokinLicious®, you have history with the dedication and commitment it takes to bring great flavor to anything cooked by fire!
Dr. Smoke and the team update our live fire test results for Single Filet @ Oinktoberfest!
More Related reading on how Smokinlicious® perfected our great smoking products at various live fire BBQ events around North America
Our Smokin Dust® @ Wildwood allows us to add flavours to your smoke
Dr. Smoke along with his bag of natural flavors is off to the Wildwood BBQ Championship or the official event title- New Jersey State Barbecue Championship in Wildwood, New Jersey! He will be experimenting with a “Mango” and a “Wine” Flavor. Once the formula passes the “smoke” test they will be released on our web site for sale! Watch for them soon!!
Wildwood BBQ Championship- Present Day Update…
Although it has been many years since the Wildwood, New Jersey event, our Smokin’ Dust® has stood the test of time. After more than a decade, we still offer 14 premium flavors and 8 natural flavors to spice up your fire and foods:
Alder
Almond
Apple
Ash
Beech
Bourbon
Cherry
Coconut
Hickory
Jamaican Rum
Lemon
Mango
Maple
Orange
Papaya
Peach
Pear
Pecan
Plum
Red Oak
Vanilla
White Oak
The burst of flavor can be used in charcoal grills, cold smoke generating mazes, hand held food smokers, and traditional smokers. With charcoal, wood or any combination of fuel product, you’ll be amazed at the flavor punch Smokin’ Dust® provides.
Just like the ingredients used in your cooking, our Smokin’ Dust® is all natural, air collected and made just for wood-fired cooking. Up your grilling and smoking game with our full line of all natural, clean products. Find out what a premium wood product can do to your favorite foods!
Dr. Smoke’s team live tested our new smokin dust® @ Wildwood Barbecue State Championship
More Related reading on how we tested our newly developed products at BBQ events around the USA and Canada.
nutmeg and topped with a crisped sage leave and touch of maple syrup. My favorite part of this dish was its serving bowl – a charred mini white gourd. By retaining the top of the gourd, you can ensure that the soup stays hot until its placed in front of the guest. Each gourd was hand cut and charred to ensure no off flavors transferred from the gourd to the soup. Just a perfect vessel for this scrumptious soup.
Now, it’s time for the main course – course number five! First came the proteins. We produced a wood-fired leg of lamb and lamb rib loins cooked over charwood, ash, sugar maple, and wild cherry wood chunks. The wood-fired cooking offered a fabulous color to the meat.
the perfect end to a fantastic evening.
