Our Discussion of Hardwood vs Softwood for Cooking

Hardwood vs. Softwood For Cooking! Share on X

What is the best wood for smoking?

Well, before you ask that question, you should want to know “What woods are safe to use for smoking?”

Hardwood vs. Softwood for Cooking- Softwoods:

Softwoods or coniferous woods should never be used for cooking because they have elevated sap levels and more air in their cell structure. This causes the wood to burn fast, hot, produce lots of sparks, and produce unpleasant flavors not ideal for flavoring foods. Let’s be clear on what a softwood is: pine, redwood, cedar, fir, spruce, hemlock, larch, cypress. These are all no-no’s!

Hardwood vs. Softwood for Cooking- Hardwoods:

Known as deciduous trees that produce broad leaves, produce a fruit or a nut, and generally go dormant in the winter, hardwoods are the woods to use for cooking and makeup roughly 40 percent of all trees in the United States.

Hardwoods are made up of mostly three materials: cellulose, hemicellulose, and lignin. Cellulose and hemicellulose are the basic material of the wood cells; lignin acts as a kind of cell-bonding glue but it is the primary material need for flavoring in barbecue. Lignin contains phenols or hydroxyl groups which are alcohols. As these compounds work together, they produce a preservative action on the food which is antibacterial in nature. Lignin modifies the surface of the smoked food as the wood burns making the food scrumptious!

Hardwood vs. Softwood for Cooking- The Lignin Compound

Although all woods contain compounds which act as a preservative providing both antioxidants and reduction in bacterial growth, there are compounds that are more toxic to people, including compounds like formaldehyde and acetic acid which provide for an overall pH level in wood. Hotter wood fires produce a higher pH level. A good example is mesquite, which produces twice the level of polycyclic aromatic hydrocarbons, or PAHs, meaning it has a pH level almost three times the level of cooler burning hardwoods like Sugar Maple and Oak. Remember, it’s PAHs that are of concern when you grill or smoke and why foods cooked by these methods can get a bad rap.

Hardwood vs. Softwood for Cooking- Orchard Woods

Don’t forget a point about orchard woods which are a hardwood.

Woods like apple, peach, and pecan are traditionally raised for their fruit and nut production meaning they are commonly sprayed with pesticides in order to ensure a productive tree. Unfortunately, these pesticides are absorbed by the tree and released when burned. That means, you release them into the cooking equipment every time you use them for grilling and smoking.

Ask questions about the wood you want to purchase, read wood packaging and look for hardwoods that are known to be ideal for wood-fired cooking like cherry, alder, ash, hickory, maple, oak, and beech. Great food memories at the grill or smoker are made when you start with the perfect smoking wood! Don’t settle for anything less.

Related reading:

More Related reading on this subject

PUT CHERRY WOOD SMOKE ON YOUR BBQ!

IS HICKORY THE WOOD TO SMOKE & GRILL WITH?

ALDER WOOD IS THE SAFE BET ON THE SMOKE FLAVOR PROFILE!

WHAT WOOD FOR SMOKING: A PRIMER

SmokinLicious® Products:

Smoker Wood Chunks

Smoking Wood Chips- Grande Sapore®, Minuto & Piccolo

Wood Blocks for Smoking

Smoker Logs- Full & Quarter Cut

Charwood

Dr. Smoke, we discuss Hardwood vs Softwood for Cooking

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!

Purchase products:

Wood Chips- Minuto®

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

Additional reading:

-GIVING AN EDGE TO SMOKY COCKTAIL SAUCE

-SMOKED BEEF SHORT RIBS

Dr Smoke “If you’re looking for something different to cook on your Orion, brats are perfect and yummy!”

Smokinlicious® wood blocks are a pristine backdrop for the 10 things to consider when purchasing wood for cooking!!

Many of you who reside in the Southern and Western States have the advantage of being able to engage in wood-fired cooking pretty much whenever you want, regardless of the calendar. You may do so on an LP grill, a charcoal grill, charcoal/wood smoker, or electric grill or smoker. Those of us living in the North and to the East – though we could continue cooking outdoors all year – usually elect to restrict our outdoor cooking methods until temperatures climb above 55°F!

Soon, it will be an even playing field when it comes to enjoying the outdoors for all of us so what better way to get prepared than to start thinking about replenishing supplies for our outdoor living and cooking.

Today, I’m going to give you a guide on the top 10 things to consider when purchasing wood for cooking, grilling or smoking in general.

#1 Is the wood native to the USA?

If the wood comes from outside the United States, it doesn’t necessarily make it a bad choice but you do need to understand that importing wood products into the USA is highly regulated. Mostly, the wood needs to be certified that it has been treated in some way to ensure no insects are hitching a ride in! Remember, that treatment could be with chemicals or by heat only, so be sure you check the label. This product may turn out to only be ideal for hot temperature cooking like searing and grilling due to the dryness of the wood, or if chemicals were used, it shouldn’t be used at all.

#2 Is the wood 100% hardwood?

It is imperative that any wood you use to cook with, wood chips, wood chunks, logs or dust be only hardwood. Look for labeling that attest to the fact that only hardwood was used as some companies will use a mix of softwood and hardwood or include press woods.

SmokinLicious® Double Fillet Chunks

#3 How does the company get the wood?

Many of the companies who supply wood chips for cooking have another manufacturing process that produces a scrap or waste product. Not Smokinlicious®! Often, those leftovers are used in this secondary business of BBQ woods, smoking woods, or cooking woods, to name a few of the labeling names. Check packaging for the source or origin location of the wood and if that company name matches the one on the front of the packaging label.

#4 Are you getting the wood named on the label?

This seems like a no brainer but honestly, wood is no different than olive oil or cheese. You may not be getting 100% of the wood species listed on the label just as we’re finding extra virgin olive oils may not be extra virgin or grated cheese isn’t 100% cheese! If you find packaging that simply states “hardwood” or “mixed hardwoods” then you don’t know what you’re getting. Be sure to read the entire label and check for a reference to 100% of a species.

#5 Is the brand name the actual manufacturer of the wood or just the distributor?

It is very common for brands to be in a business that they don’t participate in from a manufacturing point. Check the small print on the label to see if the manufacturer of the product is listed or if the label simply states who the product is distributed by. Distributors don’t have a lot of history on the product in the box or bag.

#6 Does the seller make claim to a certain cooking method for the wood?

This is key to ensuring you don’t end up with a disaster. If the packaging clearly states the product is for grilling, then don’t try to use it in your smoker or stove top smoking pan. Compatibility of a cooking wood to equipment should factor in the moisture level of the wood. Too dry, and it will just catch fire. Too wet and you won’t be able to grill with it.

#7 Are there any terms such as “naturally cured” or kiln dried on the label?

The terms generally mean that the wood has been air dried for an extended period, much like you do with firewood before using it in your fireplace, or the wood has been exposed to low temperature drying in an enclosed area. Either method means the wood will usually have a moisture level of 4-13% which will not make it ideal for hot smoking techniques. Again, these woods are best for high heat level cooking as dry wood produces a lot of heat. Woods with a moisture level ~20% are ideal for hot smoking.

#8 Does the wood have bark?

Our competitors’ bark on product

Bark is the protector of the tree and so it is like a sponge, absorbing anything that isn’t healthy to the tree. When bark-on wood is exposed to heat, you will get a lot of separation or weakness to the cell structure of the bark. This can loosen during exposure to heat and burn separately causing flare ups in temperature control, sparks, and leave a coating on your equipment. If you have an option, go bark-free!

#9 Does the packaging label reference cooking or merely say “firewood”?

If you planning on going camping and setting up an elevate cooking grate over the fire, or using a Dutch oven for cowboy-style of cooking, then I don’t have a problem with using split firewood for the cooking part. This is in the great outdoors where there is a lot of area to handle the smoke vapor. But if you are using any kind of equipment that has a contained firebox area, please use something other than firewood to cook with. You simply don’t know where the wood has been or what it may contain so cooking within a confined chamber is not the ideal. Firewood can have a lot of resin, sap, and spark.

#10 Does the brand sell the product by weight?

Wood is a commodity that has a lot of variance when it comes to weight due to differences in density, moisture level, and variety of the species. It is the reason why wood cannot be sold by weight legally. Look at the packaging and be sure there is a reference to cubic inches, cubic feet, liters, centimeters, etc. Anything but weight.

There you have it! A guide for your upcoming outdoor cooking season using a variety of cooking/grilling woods like wood chips, chunks, logs or dust. Take a bit of time to check the packaging and examine all the information on a website before making your decision. Most importantly ask yourself: Do I want to eat anything cooked over this?

Dr. Smoke- Before purchasing wood for cooking, it’s important to know the many factors!

More Related reading on purchasing wood for cooking:

Wood Chips Grande Sapore

Wood Chunks- Double or Single Filet

Smoker Logs- Full & Quarter Cut

Smoking Dust- Spice for Your Equipment

Smokinlicious Culinary Quality Wood Blocks- DrSmoke

DON’T PUT CULINARY QUALITY WOOD LAST!

Case Notes: A restaurant is preparing to open in a new location and made the decision to invest in an Italian made pizza oven that has an option for wood-fired cooking. This equipment would take 6 months to manufacture and deliver to the USA, which gave the owners time to complete renovations on their new building in preparation for the free-standing oven’s installation. During that time, menu development and plating options were reviewed and decided upon.

The one planning need that was left to the last minute – locating the supplier for the cooking hardwood and determining appropriate sizing for the new equipment! WHY???

It always surprises me that restaurateurs are willing to spend $50,000 and up for commercial equipment that does a specific function or technique, yet they don’t spend the time before that purchase ensuring they can obtain the quality accessory needs to get every benefit from that investment.

Here’s the best part: often these equipment lines tote that they can do all sorts of functions including wood-fired cooking techniques. The truth – they aren’t really promoting that function of their equipment line! They simply want to sell you the equipment and have you use standard fuel options like electric and gas. How did I come to this conclusion? By the content of the user’s manual.

Many do not reference:

• size of wood product needed for the equipment
• how to light the product
• how much of the product to use
• where to locate a supplier of the cooking wood
• pictorials of the steps to do the technique
• provide a troubleshooting guide.

Do you really want to spend $50,000, $60,000, $100,000 and be left to fend for yourself with that investment?

Take the appropriate steps when considering additions to or replacements in your equipment line. Research not only the equipment but what is needed to do the smoke infusion technique with that equipment. Yes, wood chips are readily available even though there is a high level of variation between products. But other products are not so easy to find like wood pieces larger than wood chips but smaller than split firewood logs.

In addition, wood-fired techniques can also require additional “tools” to be available in the kitchen that may not have been standard inventory before.

Such things as:

• fire retardant gloves
• fire grade tools like long-handled tongs and a wood poker
• a MAP canister/torch for lighting the fire
• an infrared thermometer for reading temperatures within the cooking chamber
• an ash receptacle.

Prioritize the needs of a wood-fired equipment addition by first reviewing the best option in equipment for your business’ need and second, assessing all the requirements of the wood to be successful in bringing this technique to your kitchen!

Dr. Smoke- only manufacturers Culinary Quality wood- Nothing else!!

Follow us on Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+, Reddit, Medium, Blogger, BuzzFeed

Smoker wood storage summer or as the winter months approach, you should pop some holes in the box to circulated the air!

Smoker wood storage for chips or chunks Share on X

SmokinLicious® has the luxury of manufacturing every wood product we offer for sale. That means, our moisture rich wood is ready to use immediately. We certainly are not firewood as we work only with the heartwood of the hardwood trees and need proper storage to maintain our clean, fresh state. Plus, we want you to have a pleasant outcome to smoking your foods which is a direct result of the moisture level.

It’s Serious Business- Smoker Wood Storage!

We take wood storage seriously! Which is why when you purchase our products, you’ll receive a card educating you on the best storage containers and conditions. Simply put, any container that encourages air flow is ideal. We have found that some plastic containers can actual cause mold spores which is why materials made from wood, cardboard or metal are preferred. If you should encounter wood that has begun to develop evidence of mold, you may follow these steps to sanitize the wood for cooking:

1. Dilute 1 part white vinegar to 3 parts water (or 1.5 ounces of white vinegar to 3 gallons of water). Be sure the wood is completely submerged in the vinegar mixture.

2. Let the wood soak in the solution for a minimum of 2 minutes.

3. Remove the wood from the vinegar mixture and allow to air dry.

4. Store the wood as recommended above.

Prevent Sunburn

Just like your skin, wood can get too much sun and become sunburned, especially given we are bark-free product. It is best to select a location for storage that is away from direct sunlight. A cool, dry location is ideal. If you select a garage or basement area, be sure you don’t place any cardboard container directly on the cement surface or moisture will be drawn in through the carton to the wood and could result in appearance and aroma changes. If you do see the outside of the wood turn a bit gray, that likely is the result of some sun exposure.

Temperature and Humidity for Smoker Wood Storage

As a last point, keep temperature and humidity in mind when you select a storage location. Since our hardwoods are native to New York State, they are accustom to certain conditions including 4 seasons. Wood can be stressed especially when traveling in a truck to your location. Be sure to follow our directive sticker on the carton advising to get the carton open immediately upon delivery. Air is crucial to your wood remaining in the great condition it is in when we packaged it.

For those wanting to know if refrigeration is an option, our study shows refrigeration certainly doesn’t hurt the wood but you do need to rotate any unused wood periodically to prevent mold potential. Freezing the wood is not suggested. When you plan to use the wood for wood-fired cooking, be sure to remove the wood from a cold location and allow to come to room temperature in order to prevent a lengthy time waiting for combustion to take hold which is what produces smoke vapor.

More Related reading on smoker More

• As Fall & Winter Approach
• How Seasons & Equilibrium Moisture Content Affect Wood Storage
• Smoker Lab Report on Moisture & Storage of Wood

Products

• Wood Chunks- Double & Single Filet
• Wood Chips- Minuto & Piccolo

Dr. Smoke- Smoker Wood Storage is an important part of your grilling practices! Follow our advice to get the most out of your wood purchase