The Tasty Charms of Smoked Pears- Dr. Smoke

SMOKED PEARS PERFECTION!

Pears, pears, everywhere! Why not try your hand with this easy method for smoked pears Depending on where you’re located, you’ll have at least a few varieties of pears to select from. Rather than just enjoy these as a raw fruit, try something truly unique that will give them a kiss of wood flavoring?

Stovetop smoking is so easy and a great way to still enjoy wood-fired flavorings during the winter months, when you may not want to venture out to the grill or smoker. I’ll be highlighting Bosc pears in today’s technique. To do this technique you will need:

• A stovetop smoking pan set up – I’m using the Technique® Cast Iron Smoker Pan
• SmokinLicious® Minuto® Wood Chips Size #4 in your choice of wood species
• Fresh pears – 4 will likely fill the smoker pan one time
• A Chef’s knife, paring knife, and cutting board
• A cooling rack

Pears cut in half

PREPARING THE SMOKED PEARS

When I purchased my Bosc pears, I made sure that they were firm to the touch so that I would have some longevity to their use in recipes for a while. Carefully, wash each pear and then pat dry with a paper towel. I then slice each pear in half, removing the stem tip. This will give me a flat surface to smoke and cook my pears since I am using a stovetop grill pan with my process. That will allow me to form some great grill marks on the pears while they cook. The benefit to using halves of pear is I can feature larger pear cuts in a salad or dessert, highlighting the golden smoked color.

Once the pears are halved and the stems removed, I will core out the seeds and hard seed membrane with a small paring knife. Once that step is complete, I start the heat under my stovetop smoking pan.

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Collage of Smoked Chestnuts go on a Stovetop Smoker

SMOKED CHESTNUTS ON A STOVETOP SMOKER!

Depending on where your located, chestnuts may only be available for a short period each year, usually around the holidays. Mostly pan roasted in the oven, why not do something unique with this prized fruit and smoke them! In addition to the chestnuts, you’ll need a stovetop smoker, purchased or you can make your own with tools likely in your kitchen. You can see our writing on the “The Kitchen Find” which will guide you on what is needed.

You will also need:

• Minuto® Chips Size #6 from SmokinLicious®
• a cutting board and knife
• about 2 hours of time. Be sure you also have a hood vent where you will be using the stovetop smoker in order to maintain a smoke-free kitchen.

You will find chestnuts available prepackaged or in bulk when in season. Although the packaged product will include a directive to cut an X in the flat surface of each nut, I grew up in a household where we always cut off the stem side. This is the small, dark cap side to the chestnut. The chestnut has a cap and a pointed end giving it a bloated teardrop look. I have found that when smoking, I get better control of the smoke infusion with a fresh cut to one end. Keep in mind, not all the chestnuts purchased will likely be viable as often mold will take hold of some of the chestnuts which you won’t see until you cut into them. As the chestnuts age, they can develop a fuzzy mold on the outside which will tell you not to waste your time cutting that one open! Simply discard!

Generally, chestnuts have a flat side and a rounded side.

To prepare them:

• lay the chestnut on the cutting board with the flat side down. Place your knife blade over the small dark cap, and slice off in one motion. This will reveal the chestnut meat inside which will have a yellow-white hue. Once the cap is off, you’ll be able to tell if any mold has set in as it will have a marked gray/black appearance. If any mold is noted, discard the chestnut as it won’t cook tender. If the majority is free of mold, go ahead and keep it for the smoking/cooking process.

To do stovetop smoking, there are 4 parts needed:

• a pan to hold the heat and wood chips
• a drip pan to prevent rendered fat and juices from entering the wood. Generally, you only need the drip pan when you actually have a food item that will produce juices or fat drippings.
• a grill pan
• a lid.

Note: Smoked chestnuts will not produce any drippings though they do have a percentage of water that will be released as steam into the lid of the pan. Just be sure when you open the lid that you keep any collected water from dripping back into the cooking grate.

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These wood chips are produced to fit the the Alto-Shaam® Combitherm® Combi Oven

Alto-Shaam® Combitherm® Combi Oven-“Smoke”with Smokinlicious®

We love having the opportunity to work with chefs throughout the world in determining what they desire in a wood-fired flavor for various menu items.

As you can imagine, we get the opportunity to work with a variety of equipment lines that use wood for flavor and coloring. One of our favorite commercial equipment lines is produced by Alto-Shaam® who specialize in food service and retail markets by offering cooking, holding, display, and chill equipment lines.

Part of the Alto-Shaam® cooking offerings is Alto-Shaam® Combitherm® Combi Oven which not only offers convection cooking but smoke infusion as well. This highly efficient oven works with hardwood chips to bring the aroma and taste of wood infusion to all types of meat, poultry, fish, fruits, vegetables, herbs, and spices. In fact, when SmokinLicious® began development of our microchip line, we targeted Alto-Shaam® Combitherm® oven for ideal sizing production to meet the needs of the commercial kitchen. In the end, we found that our smaller Minuto® Wood Chip line offered even greater flavor than traditionally-sized wood chips with little ash residue when used with the Combitherm®.

Here’s the best part: because we manufacture every product, we can offer chefs single species of our filtered specialty wood chip line or we can custom blend to give their menu items greater diversity from others. That includes blending different wood species as well as sizes. Smaller chip particles may be used for more pungent woods while larger sizes of sweet or savory chips are included for a fully balanced wood recipe flavoring based on the overall food ingredients.

Chefs who use the Alto-Shaam® Combitherm® simply love the ease of adding our dust free product to the equipment, dialing in the smoke infusion level they desire, and letting the oven do its magic. The best part is they don’t have to worry about an unclean wood source going into their expensive equipment and causing equipment failure or producing off color and taste to the foods being cooked.

We know we can offer the best flavor in wood combustion by starting with the ideal hardwoods for cooking. The rest can be left to the cook’s imagination. We know the effort it takes for those in the food and beverage industry to commit to a specific piece of equipment. We know the expense involved. What we don’t understand is why the same time and research aren’t spent assessing the wood supply to be used in the oven? Why risk this investment to an unvetted supplier?

If you own an Alto-Shaam® Combitherm® Combi Oven or you are in the market for a new piece of equipment, join those who have already experienced the benefits of our exceptional Minuto® wood chip line and get ready to be blown away with the possibilities our products can bring to your kitchen!

Bon Bar B Que!

Dr. Smoke- It’s our opinion that we have best small diced wood chips for commercial smoking use.

Cold Smoked Cheese is a very simple technique with very rewarding results. Follow our instruction and enjoy some all natural smoked cheese.

THE EASY METHOD TO COLD SMOKED CHEESE

listen to our blog regarding wood chips for smoking

The cooler season is here and that’s the perfect time to think about cold smoking techniques that bring special flavoring to heat sensitive items. First up for us, cheese! We’re lighting up the Technique Cast Iron Stove Top Smoking Pan and loading it up with our favorite varieties of cheese in preparation for a couple of recipes. If you don’t own a stove top smoker pan, see our blog titled “The Kitchen Find” which will guide you on using items likely found in your own kitchen.

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A SPICE FOR YOUR EQUIPMENT: SMOKIN’ DUST®

There seems to be some legend out there that wood-fired cooking methods are all about the endless hours of tending food and fire that produce taste results that are only granted to a small percentage of committed cooks; nothing could be further from the truth. Ready for simple methods of wood flavor infusion that do not take stockpiles of wood and equipment so large, you start thinking about adding on to your house?

Wood-fired cooking includes the simplest methods of wood infusion like the current rage with hand-held food smokers or even the stovetop smoker. Kitchen gadgets that have opened the door to anyone who wants to explore the fragrant and flavorful bounty that awaits all foods and beverages. One thing that still is evolving is the concept of spices not for your food but for your equipment!

If you’ve read some of our previous articles on wood flavoring you’ll come to understand and appreciate that there is no set rule on wood-fired cooking. Oh, yes, there is plenty of science when it comes to cooking with fire or as I like to say when you combust to flavor, which is what you are accomplishing with wood for cooking. I feel more attention should be given to the actual wood products; rather than focusing on the ingredients to the foods being cooked.

Wood is an ingredient

First, wood to us IS an ingredient, one that still needs to be balanced with the other components to bring forth a food memory. As an ingredient, the easiest by far to manage for wood flavor infusion is sawdust or in our Company’s listing, Smokin’ Dust®. Compatible with all types of equipment, Smokin’ Dust® literally becomes a ‘spice’ for your equipment.

Thinking of island flavors of pineapple, coconut, and mango for a recipe? Why not add one or more of those flavorings through the wood product? Yes, using all-natural flavoring infused into our Smokin’ Dust® is one of the quickest methods of getting the great flavor to a specific regional dish. With 15 flavor-infused options that are 100% all natural, designed for cooking, and infused in hardwood, as well as 8 natural hardwood flavors, we’ve given new meaning to the word ‘spice’ as ours can now apply to the wood product! Remember, applewood doesn’t smell or taste anything like an apple. Use our apple infused product, and you’ll experience hints of cinnamon, nutmeg, and the bite of an apple!

Why settle for a run-of-the-mill smoking sawdust product that you don’t know where it comes from? A softwood, swept from the floor, shoveled from the ground, or worse, taken from under an animal? Instead, get excited about the flavor opportunities awaiting you and your equipment when you use a smoking sawdust product from a real cooking wood company. Get excited about the opportunities out there to experiment with, whether for hot smoking, cold smoking, handheld food smoking, stovetop smoking, or even traditional LP and charcoal grilling. And get ready to experience the world through flavor aroma!

Dr. Smoke- “Smokin’ Dust is one of our most customized and versatile cooking wood product.” which is a spice for your equipment

More Related reading on this subject

Additional reading:

-TASTE IS AROMA!

-JUST BECAUSE YOUR SMOKING (FOOD THAT IS!) DOESN’T MAKE IT ALL BAD!

-KIWIFRUIT GETS SMOKY

Our products used in this Blog:

Flavored Smokin’ Dust

EMBER FIRED ASPARAGUS ON THE HIBACHI IS A PERFECT WAY TO ADD A GRILLING FLAVOR!

EMBER FIRED ASPARAGUS ON THE HIBACHI

Its Asparagus season and that means you should get the most out of this sensational vegetable while it’s fresh! Learn how easy it is to ember roast this thick skinned vegetable to bring out the fantastic flavor of this vegetable as a side dish, or used as an ingredient in other recipes like a refreshing dip, soup, or stuffing for meat or fish.

You’ll need:

• Hibachi or other small charcoal equipment
• SmokinLicious® Grande Sapore® Wood Chips in your choice of species
• Fresh asparagus with thick stalks (or store bought is fine)

PREPARING TO EMBER COOK:

Clean the Hibachi or small charcoal grill unit of all previous ash, as well as any leftover wood and charcoal. Add the SmokinLicious® Grande Sapore® Wood Chips in the base of the Hibachi on the charcoal grates. If not using a Hibachi unit, then place the wood chips in the charcoal area of your small charcoal grill. I like to use Wild Cherry Grande Sapore® Chips to bring a balance to the asparagus’ flavor. Since I plan to use my roasted asparagus as an ingredient in other recipes, I’m using the chips in their natural state rather than soaking in a flavored liquid but feel free to soak in wine, alcohol, juice or other liquid of your choice.

LIGHTING THE FIRE

After loading the Hibachi or other unit with my Grande Sapore® Cherry Chips, I light the chips using a small kitchen size torch. I let the chips burn down until I have about 2-3 inches of hot embers to cook with. I need the layer long enough to accommodate the spears of asparagus and deep enough to ensure the embers encircle most of the spear. I keep plenty of extra Grande Sapore® Cherry chips on hand to ensure I get the depth and size of the ember bed throughout the cooking process. This includes maintaining a perimeter of unlit chips around the hot embers.

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Kiwifruit gets smoky by adding a new twist to your kiwifruit by cold smoking it to enhance its wonderful sweet flavor.

KIWIFRUIT GETS SMOKY

Kiwifruit is now in season! It’s time to use this potassium, vitamin A, C & E enriched fruit in your favorite recipes. How about doing something to up the flavor level a bit?

Packed with more vitamin C than an orange and as much potassium as a banana, Kiwifruit, more commonly called kiwi, is also a fiber powerhouse. I’m going to take this creamy fruit favorite to a new flavor level by cold smoking it.

The Ease of Hand Held Food Smoking

To do this technique, you’ll need a handheld food smoker, SmokinLicious® Minuto® Smoking Wood Chips in size 6, 8 or 10, a lighter, a sheet pan, a food bag large enough to go over your sheet pan, and a cable tie. Then gather together the number of kiwifruits you’d like to infuse with smoke vapor, and have a knife and cutting board available.

Kiwifruit Gets Smoky by Letting the Smoke In

Simply cut your kiwifruit in half to allow the smoke vapor to penetrate the fruit flesh. As kiwifruit is covered by a brown, fuzzy skin, you will need some of the fruit’s meat exposed to get real smoke flavor incorporate. Otherwise, leaving them whole won’t bring much of a smokiness to the fruit meat.

What I love the most about cold smoking with a handheld food smoker like The Smoking Gun™ Smoker, is how fast this flavoring can be done to any food, beverage, liquid, spice or herb item. After cutting me kiwifruit in half to allow for maximum penetration of the smoke vapor, I place the cut halves on a sheet pan. I then slip a food bag over the sheet pan.

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The ways to use wood chunks on gas grill!

Try wood chunks on gas grill for a natural taste! Share on X

This is the year! You made a promise to yourself, family and friends that this outdoor cooking season, you were going to bring more flavor to meals cooked on the grill by incorporating smoking wood and grilling wood. All you need to know is, what are the options for setting up the grill for this type of cooking without purchasing a smoker?

We have the answer and lots of options to utilize your existing equipment!

LP/Gas Grills of All Types

There is a great deal of variation in LP/Gas Grilling equipment in terms of grilling surface space, the number of burners, BTU rating, etc. Know up front, that this will play into how frequently you need to replenish grilling or smoking wood or even to monitor the foods being smoked on the grill. Essentially, these tips will work on any brand/model that you may own.

How To Add Wood Chunks on Gas Grill

Heat diffusers are commonly found on newer models of grills. They are made of high heat tolerant metal and cover the actual burners of the unit. Their purpose is to ensure even heat distribution throughout the grill so both radiant and conductive heat is maximized.

Wood Chunks On The Diffusers

If you have a grill model that has heat diffusers (remember, they may go by other names like flavorizer bars, flame tamers, heat plates, burner shields, and heat distributors) then you’re ready to use smoking wood chunks on your unit! Yes, I said smoking chunks. This is by far the easiest method of getting the true smoke flavor to the foods being cooked. Plus, you can set up an indirect method of cooking using smoking chunks.

You will need 3-4 wood chunks sized to fit over your heat diffusers and under the grill grate when setting in place. A 2x2x3-inch size fits most units and these should have some measurable moisture level; at least 20% moisture is ideal meaning you won’t need to presoak the wood. If you have an old grill model before heat diffusers were standard, you can still use smoking wood chunks by placing them in a smoker box. These boxes will generally fit 3-4 chunks of the size referenced above but be sure to use a good quality box. My preference is cast iron. Insert the chunks into the smoker box and leave the lid off!

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Taste is aroma blog discusses how aroma affects our tasting sense.

TASTE IS AROMA

listen to our blog regarding wood chips for smoking

It is likely the most common question posed to us – how does the wood make the food taste? Although I have answered this question hundreds of times, it started me thinking about my answer. It was not complete. I was not explaining that taste IS aroma.

Flavor by Mother Nature

Our experiences with food revolve around our senses and of those senses 3 deal primary with food: taste, touch, and smell. Obviously, you would assume that the sense of taste is the absolute in food experience but you would be wrong. 10,000 plus different odors are relayed via our sense of smell which occurs through our nose and mouth. As much as 80% of what is referred to as taste is aroma.

Cooking smoke vapor flavors food

Now, apply this information to the fact that we use wood in cooking techniques that involve infusion of smoke vapor to foods and ingredients, and you will begin to understand where I am going with this. We have all had the experience of smelling a neighbor burning fallen leaves come Fall. It is not a pleasant aroma. Could you imagine someone putting food over a fire that contained leaves as fuel and then tasting the food cooked over that fuel source? Terms that come to mind include bitter, acrid, burnt, and pungent.

Taste Is Aroma- Overall Flavor is Dependent on a lot of Factors

I have my answer to the question “What kind of flavor does (insert wood type here) produce.” The overall flavor is dependent on a lot of factors. These include:

• climate and soil of where the tree is grown: the more balanced the pH level of the soil and a location that has suitable precipitation throughout the year, are more favorable to a hardwood tree’s benefit as a cooking wood

• bark or bark-free: this affects burn rate and flavor, and yes, it can fluctuate your temperature control

• moisture level: the drier the wood the faster it goes through combustion and the more heat it produces. You need some level of moisture left in the wood to produce smoke

• humidity of the cooking environment: dry cooking environments do not allow for smoke vapor to stick

• type of dry rub and/or sauce/marinade used: wood needs to be viewed as an ingredient to the entire cooking experience so ALL the ingredients need to marry to produce a great flavor. The wood is just one flavor component

• what you’re cooking (beef, turkey, pork, chicken, lamb, goat, etc.): maple used on beef will taste completely different than maple used with chicken. Plus, the type of meat/poultry also influences the flavor, so think generic versus farm raised and cage free versus free range. Just as the soil and climate affect the trees so too does the diet and climate affect the animal.

Taste Is Aroma- Flavor Guide

Although we offer a SmokinLicious® flavor guide with descriptors of the undertones the wood can produce, here is my best summary of the hardwoods we provide:

Mild: Alder, Ash, Sugar Maple, Wild Cherry

Moderate: Beech, Hickory

Strong: Oak

If you treat the wood as an ingredient you will come to appreciate all that it can offer. Now, you will be able to produce some spectacular tasting and aromatic dishes both during the cooking process and at its final stage!

Dr. Smoke- Aroma is key! Don’t forget that the wood type is just as important as what is being smoked when it comes to flavor!

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Wood Chips- Minuto®

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques

More blogs on this topic:

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-SMOKING-GRILLING WOOD SELLING TERMS DEMYSTIFIED

-6 REASONS WHY CEDAR WOOD SHOULD NOT BE YOUR TOP CHOICE FOR COOKING

-TO BARK OR NOT

BBQ Smoke color, Black, Brown White or Blue is the key to successful Barbecue flavor

BBQ Smoke Color know the differences Share on X

You smell it before you see it! The aroma of foods being cooked outdoors. When those foods involve cooking over wood – hardwood to be specific – well, it’s a flavor experience that is in a league of its own.

Today, instead of concentrating on the cooking technique of wood-fires, let’s examine the smoke vapor.

Does BBQ smoke color mean anything for flavor outcome?

The quick answer: absolutely! Let’s take a closer look at the finer points of smoke vapor colors.

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Our food scale demonstrates guidance on adding wood for food smoking.

One of the most common questions asked when it comes to smoking foods on a gas grill, traditional charcoal grill or smoker is, how much wood do I need? Likely the second most common question is where does the wood go? Share on X

Let’s break this down by equipment and method of smoking so you have a good place to start in answering the above questions.

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Dr Smoke- “Our moisture controlled manufacturing process enables the generation of great smoke.”REASONS WHY WON’T MY WOOD CHIPS SMOKE??

WHY Share on X

We’ve all been there! You purposely made a list of all the things you would need for the weekend BBQ. Carefully selected the meat, cleaned the grill or smoker the weekend before, and purchased the wood chips to impart that great flavoring you can only get from hardwood! You marinated the meat 24 hours ahead and woke up on grill day full of excitement.

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Learn how to turn your charcoal grill into a smoker with the right hardwood chunks and chips!

LEARN HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER Share on X

Let’s be honest. When you bought that charcoal grill you were likely thinking that you could both grill and smoke without needing to add anything. Soon, you realized, that just wasn’t the case. Now, you’re contemplating whether you need to purchase a smoker. Well, hold on the shopping trip until you read this. We can help you turn your charcoal grill into a smoker!

You can turn your charcoal grill into a smoker with these simple steps!

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Is it fresh, is always a question that comes from new smokehouse products wood chips customers only! Our old customers know that at Smokinlicious® we are cutting products daily and measuring moisture to produce the best smoking wood in the world!

Smokehouse products, need fresh Smokinlicious® Minuto® and Piccolo® wood chips to produce the finest smoke flavor! Share on X

I always find it interesting when we receive a new inquiry about providing specialty products for commercial-grade smokehouses. I’m speaking specifically to the large commercial-grade smokehouse. The type that utilize walk-in, wall smokehouse units that can turn out hundreds of pounds of product each cycle.

First, there’s always the question if we can duplicate the current wood chip product. That’s where the education begins.

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Adding grill wood chips to charcoal brings added flavor to any cooking category

HOW TO USE CHARCOAL WITH WOOD IN COOKING Share on X

The questions are quite frequent: “Since (the equipment) uses lump charcoal, do you need to add wood for smoke flavor?” “Do wood chips or chunks work best if they are needed or desired?” “Generally, how much lump charcoal does equipment use for 10 hours of smoke?”

Learn Adding Charcoal with Wood

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