Our Hickory double filet is great for most smoking or grilling equipment – So YES-HICKORY FOR FOOD SMOKING is an excellent choice!

to IS HICKORY THE WOOD TO SMOKE & Grill WITH

IS HICKORY THE WOOD TO SMOKE & GRILL WITH? Share on X

The question is one of the most common we hear. What is the most popular wood you sell?

Initially, our response was that there wasn’t one hardwood that was dominating the order system. That certainly has changed over the course of the past few years.

Without question, Hickory has become the most requested hardwood.

Hickory for Food Smoking- Why?

I truly believe the catalyst for the popularity of hickory particularly for smoking foods, is television and YouTube. Yes, all those cooking and food shows and YouTube channels have catapulted grilling/smoking with wood and charcoal leaning toward Hickory. As if Hickory for food smoking is the only choice for “real” barbecue.

Some of the roots of the popularity of Hickory is the generational secrets of barbecue. Hickory has been, for many decades, a commonly found hardwood in the traditional barbecue states who are credited with bringing barbecue to the limelight. North Carolina, South Carolina, Georgia, Virginia and then advancing west to such states as Tennessee, Missouri, and Alabama. Gradually, those who wanted to duplicate the smoke flavors of the south continued to request hickory. The result: hickory for food smoking and cooking has become one of the highest demand hardwoods in North America.

Hickory for Food Smoking- Is There a Holy Grail for Smoking Wood?

Without question, those known in the world of barbecue as major players have stimulated the belief that their choice in smoking wood is the key to their success and notoriety. Here’s is the conflict: many fail to admit that there are many other factors that account for their success. Although they may have made their mark by sticking with that one wood for the entire time they cooked and gained popularity, they also committed to specific equipment, fuel product say a specific brand of charcoal, meat supplier, whether they keep the bark on the wood or remove it, and brands or recipes for rubs/sauces/marinades. ALL these items factor into the overall success of a cooking event even in barbecue.

Life of the Tree is Key

I won’t get into the details about one brand of charcoal or briquette over another, or the influence of a wet or dry rub on the meat’s ability to absorb smoke vapor. Those discussions will be for another day. What I will stress is that the climate and soil of tree’s location is by far a key determinate in whether it will make a great smoking or grilling wood. Specifically, the more balanced the pH level of the soil the tree’s roots are bound to and the amount of precipitation the tree is exposed to in a given year, directly affect how favorable the wood will be for smoking, grilling, and cooking in general.

I’m often told by new customers who had previous experience with hickory and found it to be too strong in flavor, producing too dark a coloring to the food’s exterior, and often producing a sooty appearance to both the food and equipment, that once they tried our wood, they had the exact opposite result. Why? The easiest answer is we simply have better-growing conditions in the Northeast than other areas that grow Hickory trees. Plus, we have access to the better species of this hardwood family.

Hickory for Food Smoking- More Choices Don’t Always Mean Better Outcome

With over 20 species of Hickory in North America, they are not all equal when it comes to cooking with them. Many of these 20 species are known to produce bitter undertones when foods are exposed to their smoke vapor. That means poor results for the cook or Pitmaster who believes in hickory for their food production.

I like to compare hardwoods for cooking to extra virgin olive oil. There are hundreds if not thousands of brands of olive oil available. Yet, many producers marketing an extra virgin olive oil (EVOO) are using low-grade oils in the production rather than meet the requirements for EVOO labeling. Wood is similar. There is no obligation to label where the wood comes from, how old it is, how it was processed, what species it is from, and if it is from the raw material of the timbered tree or a by-product or waste product of another use. Just like olive oil producers using pomace or the olive residue left over from the traditional production of olive oil, hardwood can be a leftover as well and re-purposed into something it wasn’t initially intended for.

Blaze Your Own Trail

My hope is that I’ve stimulated some thinking into what makes for a great smoking wood, grilling wood, or cooking wood in general. Instead of duplicating a celebrity figure or following a current fad, blaze your own trail into what pleases you and the people you are serving your amazing grilled and smoked foods from the wood fire to. With so many factors affecting a food’s taste, appearance, and aroma, it’s time to simply experiment, keep a log, and find what pleases you. It may turn out to be one hardwood that you feel is the wood or it could simply be the food that guides you. Hope you enjoyed our blog IS HICKORY THE WOOD TO SMOKE & GRILL WITH?

The Culinary Crew wants you to know …

… that your wood cooking and food smoking experiences can offer a good variety of great tastes and awesome flavors by using the full range of acceptable hardwood species. Without a doubt, hickory commands a lot of media market attention and is a very popular choice but don’t look past other hardwoods like oak, maple, cherry, alder, beech and ash to deliver great results!

We hope this latest posting was informative. Leave a comment or suggestion as we love hearing from you, especially when it comes to what you want to learn about next. As always, subscribe and follow us so you don’t miss out on the latest information.

Additional reading the topic of wood species and other cooking ideas!

Additional reading:

-WHAT A NUTTY CHOICE!

-THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD

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

-TO BARK OR NOT

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Wood Chips- Minuto® & Piccolo®

Smoker Logs- Full & Quarter Cut

Dr. Smoke- “While hickory is the number one choice for Southern barbecue, it should not be your only choice. When asked YES-HICKORY FOR FOOD SMOKING is the most popular choice!

We consider ourselves part of the food industry. Smokinlicious® is compliant with all USDA (national & international) and local rules regarding the movement of our wood products. We take great pride in our Forest Stewardship practices to stop oak tree mortality.

IS THE FOOD INDUSTRY CULPABLE FOR THE SPREAD OF OAK TREE MORTALITY?

In a previously published article about the food industry; we discussed the negative outcome as it relates to sales dollars when brands elect to go into the wood-fired cooking arena without researching anything about wood for cooking. Let’s take a step further and explore the actual wood and potential risks like oak tree mortality when a brand fails to carry out a menu plan, thus abandoning the wood-fired cooking concept.

I often wonder if the public is aware of all the pest infestations that are currently plaguing our country as a direct result of the movement of wood. Correction, that occurred due to global trade. Yes, it is the use of imported goods on wooden packaging materials in addition to imported plants that have resulted in infestations around our country. Each year, this risk of infestation continues to rise and frankly, I opine that it isn’t all due to importation.

What if the food industry is really the key contributor to this problem?

Emerald Ash Borer, Hemlock Woolly Adelgid, White Pine Blister, Gypsy Moth, Beech Bark Disease, Sirex Wood Wasp, Winter Moth, Dutch Elm Disease, Dogwood Anthracnose, Butternut Canker, Sudden Oak Death, Balsam Woolly Adelgid.

These are just some of the infestations that are being tracked in the USA. Let’s take a closer look at one hardwood species that is of great concern: Oak.

It is the hardwood of choice when it comes to restaurants likely due to all the hype from the state of Texas when it comes to barbecue. They like their beef (brisket specifically) and they like it cooked over oak. As mentioned in our article “When A Flop Could Have Been A Success,” there were two franchise brands in particular, that banked on only oak for the success of their wood-fired menu items: Red Lobster and Applebee’s Bar & Grill.

Oak Tree Mortality & the Food Industry

Red Lobster has over 700 locations while Applebee’s Bar & Grill has nearly 2000 locations. Now process those numbers. By sourcing it from whatever suppliers they can locate and then putting it into the food industry distribution network to be delivered with other restaurant goods (including foods items like produce, spices, herbs, etc). Given the enactment of the FDA’s Food Safety Modernization Act (FSMA), we are starting to address some concerns related to the food industry. Unfortunately, the use of wood, more specifically firewood in restaurant kitchens, has not been identified as a need when it comes to health. Why?

Although Red Lobster has kept alive some of its wood-fired menu items and Applebee’s Bar & Grill is still attempting to get some life out of their wood-fired steaks, I state that these plans failed terribly. So, what happened to all the wood that was meant for these restaurants? Did it get thrown into a dumpster at each location to be transported to a landfill? Did employees volunteer to take some as firewood and transport it to their homes ignoring laws in to stop the movement of firewood? Could some supply still be sitting idle in food distribution centers?

Conclusion

It appears clear that we need to start with the commodity called wood and delineate regulations when it comes to using it for cooking. Rather than mass labeling all wood as appropriate for cooking, when its involved in food consumption. How long before we realize that deforestation from the spread of pest disease has been aided by the restaurant industry? If we start to question what that wood-fired steak, salmon, or chicken was cooked over, we will understand how little is known about the cooking wood being used.

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

Related reading:

-THE BOLDNESS OF OAK!

-AS HARD AS OAK!

-TO BARK OR NOT

-WHEN A FLOP COULD HAVE BEEN A SUCCESS!

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Dr Smoke- “Dr Smoke makes every effort possible to protect our forest from disease and blight that cause such outcomes as oak tree mortality. We are a supporter of forest stewardship and integrated pest management.”

Zucchini is a great vegetable to not only grill but ember cook. It has the density to hold up over the high heat. Add a distinct char taste to this abundant vegetable either as a side dish or an ingredient by making ember fired fresh zucchini.

EMBER FIRED ZUCCHINI

How to cook your zucchini on hot coals.

I love thick-skinned vegetables that come in season during Summer. They are the perfect items to light a fire and make some hot coals to ember fire flavor into them.

We’re getting ready to coal roast one of my favorite vegetables – zucchini! This is so simple to do and produces an extraordinary flavor for zucchini to be eaten on its own or to be used in your favorite recipe. Clean out the fire pit, charcoal grill or outdoor fireplace and prepare to roast “ember fired fresh zucchini” directly on the hot coals.

Building A Small Fire

Know this from the start – You do not need a large fire! A small fire is best to accomplish your cooking in about an hour’s time. For my fire, I am using ten SmokinLicious Single Filet Wood Chunks in Ash with a couple of pieces of charwood that were left over from a previous cook. Why Ash hardwood? Because it is hands down, the best hardwood to produce an even bed of coals which is what you want when you coal roast.

I stack the wood so there is quite a bit of air space between the pieces. This ensures I have good oxygen flow to produce combustion quickly. My technique is to stand the wood pieces on their end and make a circle. I try to have a couple of pieces in the center kind of tipped on to each other. Remember, you want to produce hot embers quickly so it only requires a little wood and a lot of oxygen to burn things down. I light my wood using a small butane torch. Leave the torch in place until I’m sure the wood has ignited. I keep the lid off my charcoal grill so I can push the combustion process through completion and get those ash covered, hot embers.

Red Means Hot

You will know when the coals or embers are ready for cooking when you have uniform coals and they are glowing red from the bottom and gray on top. I keep a couple of larger coals banked to the side to maintain heat and for reserved hot coals. Just in case I need to rake more to the cooking side. I like to nestle a high heat metal cooking rack on the hot coals and then place my whole zucchini on the rack. This allows for little ash to accumulate on the skin. Remember, those coals are very hot so the zucchini will take less than 20 minutes to tenderize and char.

Turn For Full Char

With the zucchini and coal rack in place, I give the embers about 8 minutes to char and cook the first side of the zucchini. After that time, I gently turn the zucchini so that each side gets an even char. Once the first 8 minutes are done, there will be less time needed for each of the other sides as the zucchini will hold heat. I’ve added one additional wood piece to my banked fire just to be sure I have enough heat in the coal area. I will not put the lid on the unit during the entire cooking process as this is open fire cooking. My total coal cooking time is approximately 16 minutes.

Perfection In Smoke & Char on Ember Fired Fresh Zucchini

After placing my ember fired fresh zucchini on hot coals for about 16 minutes total, turning several times to get an even char, this spectacular vegetable is ready for eating. You will see, there is very little coal bed left following this technique so remember, if you are cooking more than a couple of zucchini, you will need a larger coal bed.

For those of you thinking that the black, charred skin will be bitter and not appealing to eat, think again. Most of the char will rub right off but the flavor will be infused throughout the ember fired fresh zucchini. I’ve sliced mine about ¼-inch thick as I plan to make a galette of ricotta, garlic oil, and basil.

The Culinary Crew wants you to know…

… that ember roasting is ideal to boost up the bland, delicately flavored zucchini and will add a rich, wood-fired taste dimension to any dish featuring this exquisite summer squash. So, be prepared to enjoy a rich, char-smoked variation of your ratatouille, quesadillas, stuffed zucchini or soups from ember cooked zucchini!

Check in soon for our post on that recipe. Did you love this wood-fired technique? Leave a comment and subscribe as we continue to bring you new ideas, tips, techniques and recipes for all things wood-fired, smoked, and charred!

You may also enjoy reading:

-Top 10 Vegetables to Cook in Hot Embers

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-SUCCULENT WOOD FIRED STUFFED TOMATO WITH HERB RICE

-Ember cooked Sweet Peppers

SmokinLicious® products:

Wood Chunks- Single Filet

Charwood

Savory Smoky-Grilled Potato (es)

listen to our blog regarding wood chips for smoking

SMOKY-GRILLED POTATO: OUR #1 CROP GETS A NEW FLAVOR TAKE-As the #1 crop in the world, available all year, potatoes are a favorite for a variety of reasons. Get the nutritional benefit of this abundant vegetable by adding flavor in a different way – cooking it over charcoal and hardwood!

Ingredients for Your Smoky-Grilled Potato Dish:

• New red and white potatoes
• 3 tablespoons of oil (grape-seed, walnut, almond, vegetable, or canola)
• Coarse salt
• Fresh pepper
• Heat-safe pan
• Kettle grill
• Charcoal
• SmokinLicious® Sugar Maple wood chunks & Wild Cherry Grande Sapore® wood chips

Simple Preparation For a Simple Vegetable

I’m using small red and white potatoes. You’ll need a knife and cutting board, as I like to cut these small potatoes in half to allow for maximum wood fire flavoring. I’m going to use a vegetable grill pan but you can use any heat safe pan whether foil, glass, heat-safe ceramic, or cast iron. Cut each potato in half, and place in the grill pan.

Seasoning and Oil Bring Out the Best

Just 3 simple ingredients are needed before the pan is placed on the grill. Drizzle three tablespoons of oil over the halved potatoes, then add coarse salt and fresh pepper. The oil can be grapeseed, walnut, almond, vegetable, or canola, anything you have and prefer. Mix well to ensure each potato is coated, then let rest to allow the seasonings to penetrate before adding to the hot grill.

Charcoal Grill Set Up

Time to get the grill ready. I’ll be using a combination of charcoal and wood – charcoal as the fuel for heat and wood chunks and chips for flavor. Keeping my intake vents open on the kettle grill, I start a chimney full of charcoal. Just one chimney will be needed for the actual cooking. I lay a small line of unlit coals down both the right and left side of the charcoal grate to keep my temperature stable through the cook. I pour the hot coals in the middle then add two Sugar Maple wood chunks and a handful of Wild Cherry Grande Sapore® wood chips on top of the hot coals. On goes the food grate and then my vegetable pan of halved seasoned potatoes.

The depth of Flavor Through Smoke

Once the wood is set up and the food grate is on, the pan of potatoes is added. Put the grill cover on and adjust the lid outtake vent to 1/3 open position. Now, adjust the lower intake vent to the ½ open position. Let the potatoes cook for about 25 minutes prior to stirring. You’ll see the golden hue from the maple and cherry smoke vapor. Be sure to rotate the potatoes on the bottom to the top so that there is even color and flavor to each piece. The total cook time will be close to an hour but each grill and charcoal will perform differently so be sure to watch closely after the first 35 minutes. Remove when the potatoes can be pierced easily with a toothpick or knife tip.

Smoky-Grilled Potato- Full Flavor With All the Nutrition Intact

With all the nutritional value still intake, these golden, smoky potatoes are ready to eat as is or you can include them in your favorite potato recipes. I’ll be giving a smoky edge to my interpretation of a potato curry in our next recipe feature. Take advantage of this popular comfort vegetable and the ease of using a charcoal/wood grill for cooking and give your meals a memorable flavor enhancement.

The Culinary Crew wants you to know…

… that potatoes are one of the easiest veggies to grill or smoke! A minimum amount of effort will yield maximum deliciousness. Go ahead and experiment with a variety of your favorite spices or ingredients when grilling or smoking your spuds. Cilantro, curry, garlic or onion powder and even a touch of cayenne pepper can add a taste zip to these great and hardy tubers. There are many varieties of potatoes and they all do well on a grill or in a smoker but, just remember- the fresher the better!

As always, we’d love to hear your thoughts on our feature so start the conversation with a comment!

More Related reading on smoky-grilled potato and other grilling ideas

Related Reading

-HOW TO USE CHARCOAL WITH WOOD IN COOKING

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

SMOKED CHEESY POTATOES- WHAT A WONDERFUL TWIST

SmokinLicious® Products in this blog:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Dr. Smoke try this smoky-grilled potato technique!

Smoke some Potatoes add cheese for our Smoked Cheesy Potatoes– oh so yummy!

Try this recipe!- Smoked Cheesy Potatoes-- oh so yummy! Share on X

Below is a recipe for Smoke Cheesy Potatoes (serves 6) that have been made at our events.

Smoked Cheesy Potatoes- Ingredients:

• 1 package frozen diced potatoes or 16 oz. Fresh potato
• 1 red pepper, diced
• 1 onion, diced
• 3 cups of shredded white cheddar cheese
• 6 tablespoons of butter
• 1 ½ cups of heavy cream
• ½ cup of grated parmesan cheese
• ½ teaspoon salt
• ½ teaspoon pepper

In a foil pan, place the diced potatoes, diced red pepper, diced onion, salt, and pepper. Mix thoroughly. Sprinkle 2 cups of the shredded white cheddar cheese over the potato mixture. Mix gently and set aside. Mix the parmesan cheese and heavy cream together. Pour over the potato mixture. Top with the remaining 1 cup of shredded cheddar cheese. Place the foil pan on the smoker grate and smoke at 275° to 300° for 45 minutes or until potatoes are tender. Stir mixture a couple of times through the cooking process.

“Made the Smokinlicious® way!”

Read more:

More Related reading on this subject

-WOOD GRILLING AVOCADO

-The Top 10 Vegetables To Cook In Hot Embers

-HOMEMADE SMOKED BACON

SmokinLicious® Products:

Wood Chunks: Double and Single Filet

Wood Chips: Grande Sapore®, Minuto®, & Piccolo®

Dr. Smoke says Nothing is finer than Smoked Cheesy Potatoes!

ember cooked vegetables can be done in a cask iron plan, fire box and even in a Hibachi! Try this unique cooking method to add a flare and unique tastes to your outdoor grilling and cooking!

TOP 10 EMBER COOKED VEGETABLES

listen to our blog regarding wood chips for smoking

I want to be perfectly clear – this is not cooking over hot flame or direct flame. This is cooking after the wood and/or charcoal has burned down in to very hot coals; when the coals develop a white-gray ash coating. THIS is the time for coal or hot ember cooked vegetables.

The Rules of Hot Ember and Ash Cooking

The essence of using all that the wood can give for cooking. That it was ember or coal cooking is. I want to be sure there is no misunderstanding on what is needed to do this type of cooking safely and effectively.

Rule #1: If going with all wood for the coals, only use hardwood and clean hardwood at that. You’re going to lay foods into this material so I believe it should be clean and mold free with moisture level 15-20%. If higher, it will simply take longer to get to the coal stage.

Rule #2: Again, if using all hardwood, try to limit the bark or go bark-free if possible to reduce the potential for mold spores that can be released into the air.

Rule #3: Have everything ready before you start. You’ll need an ash-coal hoe, fire gloves, and small coal shovel at the ready. I would also have tongs for those times when you don’t bury your foods completely in the coals but rather lay them which requires turning of the vegetables.

Rule #4: Equipment wise, you can use a charcoal grill that has fire brick added for insulation, a clean fireplace (I prefer an outdoor unit), a clean fire pit, or an open pit built in a safe area with brick or gravel as the base to protect the fire from spreading.

Ember Cooked Vegetables- Hot Embers Birthed in One Hour

On average, it will take about an hour to move a small fire from flame to hot ember. Depending on whether you elect to use charcoal or wood will determine the amount of time the fire needs to burn down – an all charcoal fire will be 30-45 minutes; all hardwood fire about 45-60 minutes. Remember, charcoal produces heat and little smoke, whereas hardwood, produces heat, smoke and specific aromatics and flavorings in that smoke. At the hot ember-coal level, both have equal carbonization and act similar for this method of cooking.

Using approximately 8 lbs. of charcoal or 10 lbs. of hardwood, or any combination of the two, light a fire in the equipment of your choice. Let the fire completely burn down until only hot coals remain. Rake the coals to produce a thick even bed. Then select your favorite vegetables from the ones listed below, and you’re on your way! Always keep a small fire going for additional hot coals if doing large amounts of vegetables.

Ember Cooked Vegetables- They Love Hot Coals

Here are the top 10 vegetables to hot ember cook for fantastic flavor:

Asparagus Broccoli Cauliflower Eggplant

Garlic Leeks Gourds (squash, pumpkin)

Onion Peppers Potato

If you want minimal monitoring to the actual cooking process, then place the selected vegetables into the bed of coals and then shovel hot coals and ash over the top so that the entire vegetable surface is covered in embers. Leave untouched until tenderized, which will be 45-60 minutes depending on the vegetable selected. Otherwise, you can set vegetables within the coal bed and turn them during the cooking process to ensure even char.

The Culinary Team wants you to know …

… that cooking food with wood, whether it be directly on embers or more of the traditional way- above the heat source on grates, needn’t be an all meat, all protein cooking episode. As our blog explains many vegetables can and should be the “main event” for your wood-fired cooking events. Dense or thick-skinned fruits are great too! So, be it veggies or fruits, ember cooked or grilled conventionally, your taste buds will be treated to rich, unparalleled flavors. Give ‘em a try!

Leave a comment or suggestion as we’d love to hear from you so we can bring the information you’re looking for. And don’t forget, follow us and subscribe so you don’t miss a thing!­­

For related reading:

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

-THAT EMBER GLOW!

-EMBER FIRED ASPARAGUS ON THE HIBACHI

-EMBER COOKED SWEET PEPPERS

-EMBER COOKING/ROASTING GARLIC IN AN IRON SKILLET

SmokinLicious products in this blog:

Wood Chips- Grande Sapore®

Dr Smoke- “Try ember cooking; it is a great way to entertain your guests and enhance your grilling skills.”

Our double filet box of pristine, NO BARK, hardwood wood chunk for smoking ready for the next customer!

WHAT’S IN THE SMOKINLICIOUS® WOOD CHUNK FOR SMOKING BOX? Share on X

These two questions have been quite common for the 12+ years we’ve been in business. What does a cubic foot box of wood weigh? How many pieces do you estimate are in a cubic foot box of wood?

Due to the regulations imposed by The National Conference on Weights and Measures -Uniform Regulation for the Method of Sale of Commodities, we cannot specify weight on a wood product, even though we are a cooking wood. Instead, when asked about weight, we only provide an estimate clearly stating that wood is not sold by weight due to the variation in moisture level and density of the wood selected.

I can, however, tell you the details that a recent first-time customer posted to an online forum that had me elated!

The Specifics You’ve Asked About Wood Chunk for Smoking

This customer took a lot of time and effort to get to the details about our wood; the packaging and the weight not just of the carton, but of specific select pieces. This customer purchased the Serious Smoker Double Filet Wood Chunk which is our cubic foot carton product with the smallest chunk sizing. We offer an option to select up to 3 wood choices for this carton size, with this customer selecting our 3 most popular hardwoods: Hickory, Sugar Maple, and Wild Cherry.

First, let’s look at this customer’s overall purchase.

Wood Chunk for Smoking- It’s In The Numbers

The packaged hardwood weighed in a 32.5 lbs. A total of 139 pieces of wood were packaged. Of that total, 48 pieces were Wild Cherry, 44 pieces Sugar Maple, and 47 pieces Hickory.

Individual Weights

This customer owns equipment that references specific weight of wood needed to smoke optimally. In this case, just 2-4 ounces of wood is ideal.

Although weights for each of the 139 pieces of wood were not obtained, sufficient sampling was done. Here is what was reported:

• the lowest weight of a Wild Cherry chunk (remember, these are all double filet) was 1.5 ounces and the highest was 4.1 ounces
• lowest weight of a Sugar Maple chunk was 2 ounces and the highest at 5.7 ounces
• lowest weight of a Hickory chunk was 2.8 ounces and the highest at 6.4 ounces

For this equipment user, there was an estimate that 139 pieces of hardwood would provide for some 100 smoking events!

What I loved the most about this report is that it correlates specifically to the density of these 3 hardwoods. Hickory has the highest density of the 3 kinds of wood selected and this is reflected by the weight of the individual pieces sampled. Sugar Maple would be next in density followed by the Wild Cherry, all proven with the reported weights.

What Did You Learn?

Unquestionably, there is a lot of wood chunk pieces in a cubic foot carton! Which means you want to ensure you can use that much wood in a reasonable amount of time to maximize the freshness factor and peak level for function as a smoking wood. Individual pieces will vary in weight even if the dimensions of the pieces are relatively the same. That is the nature of a water-rich material – the water weight influences the overall piece weight.

We are indebted to this customer for taking the time to inform us all of his findings since, by law, SmokinLicious® can’t offer this detail.

We hope you liked this post. We’d love to hear from you so subscribe, comment and follow us on all social media platforms. Keep those suggestions coming for the future information you crave.

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

Additional reading:

–HOW MUCH WOOD TO ADD WHEN SMOKING

–BOOST UP THE FLAVOR OF YOUR SMOKER BOX!

–THE ART OF CUSTOMIZING YOUR COOKING EXPERIENCE

Our Products Discussed in this Blog:

Wood Chunks- Double Filet

Dr. Smoke- “Thank you to this great customer for analyzing our box- wood chunk for smoking.”

Great beech wood for smoking results are provided from many beech species

Not the most popular of hardwoods in the North American region and certainly it doesn’t have the following in the European market. However, this is still an interesting hardwood to use for wood-fired cooking techniques.

Going Beech! That means your entering the wood family that includes white oak as a relative. Part of the Fagaceae family, the variety we manufacture is Fagus grandifolia Ehrh. Unlike its cousin, Beech doesn’t produce a heavy, pungent flavouring but rather a more balanced, medium toned profile. The common names for the varieties found in the Western New York and Northwestern Pennsylvania regions are American Beech and Red Beech.

Less temperament than Oak, Beech is considered a rather bland wood to look at. When it is exposed to steam/heat, it takes on a golden hue and that is commonly what the coloring to various meats, poultry, and fish will also show. Keep in mind, like all of our cooking woods, the descriptors used are truly in the palate of the taster. There are no rules that say one wood must be used with a specific food. Experimentation is what the art of fire cooking is all about. And, the region that the wood is harvested from also factors into the flavoring it will provide when foods are exposed to it. The same wood in a western state will not produce the same flavoring as the wood from an eastern state. Everything interacts with the tree: soil pH, growth location, sun exposure, precipitation exposure, etc.

Heat Level: High – 21.8 MBTU

Fuel Efficiency: Excellent

Ease of Lighting: Poor

Ideal Uses: Baking/Grilling/Roasting/Braising/Pit Roasting/Hot Smoking/Cold Smoking

So, take a go at Beech, even if it takes a bit to get it lite. The aroma is pleasant, the burn time is extensive, and the infusion appealing.

The Culinary Team wants you to know …

… although Beech is common in many areas of the world and often used to smoke foods and brew beer in the European tradition, our harvest region of the Eastern Appalachian Mountains has a distinctive balance of soil Ph levels and climate conditions which give our Beech hardwood cooking products a ‘one of a kind’ smoky flavor profile that can be used for a wide variety of foods!

Smokinlicious® products used in this Blog:

Wood Chunks- Double Filet

Wood Chips- Grande Sapore®

More Related reading on cooking and smoking woods like beech wood for smoking:

-BEECH IS CERTAINLY “GRAND” IN EUROPEAN SMOKER WOODS

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-THE PRECIOUS FOREST

Dr. Smoke- Dr. Smoke- “Often a favorite of many chefs, beech wood for smoking offers a touch of European mellow flavor!”

[Fruitwood trees are often sprayed with pesticide to maximize the fruit yield. Spraying of chemical on the bark may not be too good for using in barbecue?]

ARE FRUITWOOD TREES LIKE THE APPLE “SNOW WHITE” BIT INTO?

There is a fierce debate out there about the use of fruitwood trees, specifically apple and cherry varieties, for cooking purposes. As a Company, we frequently get the same question – “Why don’t I see Applewood as an option to purchase?” Here’s the short answer: We do not, and will not, produce our products from orchard-based woods. Our reason is simple – we do not believe in smoking foods over woods that have been or have the potential to be sprayed or growth enhanced with chemicals.

Trees

Let’s review a fact about trees. All trees produce prussic acid, better known as hydrogen cyanide. We feel that humans can use woods produced in nature when they have been left alone, unburdened by the human hand in trying to manage what sometimes is the normal cyclical pattern of nature. In the areas in which we purchase the heartwood for our cooking wood production facility, the varieties of cherry (Prunus pensylvanica L.f.) we commonly deal with are:

• Northern Pin Cherry, Fire Cherry,
• Wild Red Cherry, and Pigeon Cherry.

Of course, predominately, we bring in Wild Red Cherry. There are many different cherry tree varieties available throughout North America. The main difference in these woods is that our forest trees, the type we manufacture, tend to be on the sweet-tart side versus the sour-bitter. For the most part, hydrogen cyanide is found mainly in the leaves and seeds of the cherry tree. Black Cherry bark is also commonly used in herbal cough remedies.

Opinion:

The dominant opinion is that when used in small quantities, the hydrogen cyanide is a moot issue. Now let’s talk about the smoking application of wood. Cyanogenic compounds WOULD remain a factor in our production of cooking wood. This is because we do not allow our woods to deplete their moisture content to a level that other wood product manufacturers may (what is commonly referred to as “seasoning of the wood”).

For ideal smoking of foods, wood needs to have a moisture level preferably at ~20%. This results in the wood smoldering rather than burning at a rapid rate. The resulting smoke from the plant material provides for that wonderful flavor. Because smoking is done at low temperatures for longer periods of time, the polycyclic aromatic hydrocarbons (PAH’s) found in wood molecules are not stimulated as they normally would be when cooking, say, a steak over a hot flame. Thus, the health risk associated with PAH’s and smoked foods is not considered an issue. The same can be said for ember cooking – using the heat of the residual coals to cook foods.

OUR CONCERN:

Our main concerns regarding woods used for wood-fired cooking methods is to always ensure a bark-free product. Bark does not hold moisture but rather is designed to rid the tree of wastes by absorbing them and locking them into this area. In fact, this is the reason why bark-on woods burn so much faster than bark-free wood pieces. This portion of the tree is responsible for temperature flare-ups, tainted smells, ‘spotty’ appearance of the food’s skin, creosote, an increase in the production of ash. Additionally, once the temperature is increased during wood-fired cooking, heterocyclic amines, or HCAs, are created due to the reaction of the amino acids and creatine with the higher cooking temperature.

In a nutshell, a person is at greater risk of cyanide exposure in treated wood products for home construction than they are when consuming BBQ or other wood-fired foods. Knowing the source of the wood being used in the cooking application is vital to ensure that the necessary steps have been taken to prevent tree disease and pest infestation spread, as well as to ensure that the wood has not been exposed to any chemical/toxin treatments.

It is our hope, that one day soon, inspection of the wood products used by restaurants, caterers, BBQ competitors, and grocery stores who promote smoked and natural-wood fired foods, will occur as normally as food inspections. After all, I think we all can agree that WHAT you cook the food over is just as important as what food you are cooking!

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

For related reading:

TO BARK OR NOT

TASTE IS AROMA!

WOOD FIRED CLAMS MAKE THIS THE PERFECT BITE

Purchase products:

Wood Chunks- Double & Single Filet
Wood Chips- Grande Sapore®

Dr. Smoke- “Enjoy the fruit of the tree because that is what they’re there for. Just be careful when using fruitwood trees from orchard based woods to cook your food.”

Smoker Box for gas grill Available at Retail Locations

BOOST UP THE FLAVOR OF YOUR SMOKER BOX! Share on X

BOOST UP THE FLAVOR OF YOUR SMOKER BOX!- People are always in search of that great flavor to food that only comes from hardwood. In fact, it is common for discussions around outdoor cooking to use the terms grilling and barbecuing interchangeably as if they mean exactly the same thing. Let’s be clear – cooking with just LP/Gas is grilling. Barbecue is outdoor cooking over hot coals or wood, whether in lump charcoal form or straight hardwood pieces.

Barbecue vs. Grilling

In an effort for grilling equipment manufacturers to compete with charcoal grills and smokers, many began integrating a wood chip drawer in their units to imply that “barbecue” was possible on a gas grill. If you ever tried these, you likely were disappointed in finding that the intensity of flavor just didn’t compare to charcoal equipment. Then the smoker box was developed with a wide variety of design options from rectangular in shape, V-shaped at the base to fit between grill grates, and venting hole configurations that made claim to more intense smoke penetration. Here’s the thing – no one ever discussed what should go in the smoker box. The assumption was to always use wood chips but I am going to take you on a flavor journey using that box that will open your eyes to understanding cooking with hardwood.

One of the key complaints I hear is that when using wood chips in a smoking box or drawer, the chips don’t seem to give off enough smoke and have a very short burn life. In fact, refilling the box or drawer is often needed to finish a simple food item like chicken pieces or ½ slabs of pork ribs. Wood chunks or uniformed sized pieces of hardwood lend to a much longer burn/smolder rate and give off great flavor infusion.

(more…)

Charcoal that is produce properly is a fuel and provides heat! Wood adds flavor!

WHY CHARCOAL IS NOT AN INGREDIENT

There are so many methods of getting a message out rapidly given the speed of technology and the many platforms for posting opinions and marketing strategies today. In doing research for a publication, I came across a statement made by a charcoal company that made me a bit … confused.

An Ingredient Not A Fuel

This company claimed that their product was an ingredient, not a fuel!

Not a fuel? That statement is in direct conflict to what charcoal manufacture was designed for – heat.

I realize that when used with 100% accuracy, charcoal will produce no smoke and a consistent heat. We all know that the 100% accuracy is the kicker – pretty much no one is proficient at producing full ignition of the charcoal with stable air intake to maintain the high heat level the product was designed for. What usually occurs is that we start out with full ignition but given the need for longer cooks, we add charcoal and thus, start to fluctuate the oxygen feed. Only during those fluctuations does the production of smoke occur with charcoal.

Non-Carbonized Wood IS Flavor

Charcoal production is the act of carbonizing wood which means all the volatiles of the wood is burned off until what is left is pure carbon or at least a high percentage of carbon. There is no refuting that it burns cleaner, hotter, and more evenly than wood only.

Here are where differences occur though when it comes to types of charcoal.

Lump charcoal is made from various scrap wood sources like furniture manufacture, a wood packaging manufacturer, the flooring manufacturer, and building material scraps. Due to the high level of variation in these pieces, most often there is not 100% carbonization of the lump charcoal production. That’s why you can get some smoke and flavor from that product; when combustion of a non-charred piece occurs, you’ll stimulate organic compounds that produce flavor. Keep in mind, because scrap wood is used you can get other debris in the purchased bag as often this is scooped up from a site and transferred to a production facility, with the scoop gathering anything that may be in the area.

Traditional charcoal manufacture also known as briquets is also made from scrap wood, sawdust and wood chip product. It is known that some manufacturers include a percentage of softwood but for the most part, the product is derived from hardwood. Briquets do have binders added and there are some types that have accelerants added to make them extremely quick to lite. Personally, I can detect those additives and feel they do change the overall flavor when cooking foods over them but you can make that determination for yourself.

Controlled flavor only comes from wood and the best and safest flavors, from hardwood. Charcoal is a fuel, it is for heat, and the only flavor it produces is when meat/poultry drippings fall directly on the hot coals and vaporize, stimulating flavors. Never are flavors stimulated from the briquet or charcoal.

So, Who Is The Ingredient?

If the definition of an ingredient is a substance that contributes or makes up a mixture, then truly hardwood, regardless if it cooking wood form is in chips, chunks, logs, dust or charwood, is an ingredient in wood-fired cooking recipes as it gives off its distinct organic flavor compounds that make up the cell structures. Heat is NOT an ingredient and that is what charcoal is: HEAT! A claim to be an ingredient just holds no truth.

Did you find this post informative? Leave a comment or suggestion as we’d love to hear from you so we can bring the information you’re looking for. And don’t forget, follow us and subscribe so you don’t miss a thing!

Other related reading:

related reading on our blog for smoking with wood.

HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

HOW TO USE CHARCOAL WITH WOOD IN COOKING

HOW MUCH WOOD TO ADD WHEN SMOKING

Products discussed in this Blog:

Wood Chips- Grande Sapore®

Wood Chunks- Single & Double Filet

Charwood

Dr. Smoke Charcoal needs to be supplemented by Smokinlicious wood products!

Our gorgeous filet of salmon is awaiting Chef Calle to turn it into Charwood Grilled Salmon on a kettle grill using a two-zone method along with Smokinlicious® wood chips!

Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

By: Chef Calle, Resident Executive Chef

Chef Calle here and thanks to SmokinLicious®, I’m going to offer an easy and palate-pleasing method to cook and lightly smoke fresh salmon fillets over a Charwood fire that features a small number of smoking chips. With this approach, the smoking chips infuse a delicate smoky flavor to the salmon without overpowering its delicious fresh taste.

Today, I’m using a Stok® Tourist™ grill, clearly one of the best Charwood grilling and smoking units on the market. If you don’t have a Stok®, just about any Charwood grill will work, if its heat chamber has room enough for both the Charwood and wood chips.

Charwood Grilled Salmon- Preparation

Preparation is key with salmon and setting up the cooking equipment. So, first prepare the fresh salmon fillets by lightly seasoning with EVOO, salt, pepper and if you have it- fresh dill or fennel. Let them sit and soak up all those great flavorful ingredients for about half an hour or until the salmon reaches room temperature.
Chef’s Tip: Do not use salmon that is past its prime, thinking that the smoke will disguise the slightly off flavor of the fish. Only use the best salmon available.

While the fish is marinating, begin preparations for the actual grilling by first firing up SmokinLicious® all natural Charwood using a hollowed chimney starter. Never use charcoal lighter fluid! Or Charwood, charcoal briquettes, pretreated with petroleum-based starting fluid. In addition to ruining your salmon with a foul aftertaste, it’s safer not to consume the residue or remnants from petrochemical fire starter liquids.

After your embers have taken on a medium to high heat condition (grayish color), place them directly in the center of the grill’s heating chamber. Put the grill grate on over the fired embers and clean it by using either a halved onion or lemon like you would use a sponge but, do it quickly and in short strokes to avoid getting fingers or hands burned.

Smoking the Charwood Grilled Salmon

Next, position small amounts of the smoking chips (a few large handfuls, I’m using SmokinLicious® Grande Sapore) around the outer fringes of the main concentration of burning Charwood. This allows the wood chips to take on two roles- 1) indirectly contributing to the cooking process, and; 2) producing a burst of smoky vapor that flavors the fillets.

A minute or two after you’ve positioned the smoking wood chips and reattached the grate, place the salmon fillets, skin side down on the grate, directly over the medium embers and cover. Grill and smoke the salmon for about 4 to 6 minutes, uncover and gently turn the fillets over, cover and grill and smoke the skinless side for no longer than 2 to 4 minutes depending on the thickness of the fillets.

Chef’s Tip: Be careful not to overcook. You can gauge the finish of the fillets be being able to flake them with a fork.

When done, remove the skin by gently peeling away with a fork or just serve skin side down. For a nice finishing touch, brush with a bit more, high-quality EVOO, season with freshly ground salt and pepper to taste. Feel free to garnish with fresh dill, fennel edible flowers or lemon. Hope you enjoyed Chef Calle’s recipe Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor!

Bon Appetit

Purchase products:

Charwood

Wood Chips- Grande Sapore®

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

Related reading:

-Charcoal Grilled Asparagus using Charwood

-WHY CHAR-WOOD IS THE BETTER OPTION OVER CHARCOAL

-THE ULTIMATE WOOD-FIRED CLAMS CASINO

-SNAPPER GETS WRAPPED IN CORN HUSK & COAL FIRED

Awesome technique by Chef Calle- so you can do-Charwood Grilled Salmon Fillets for a Hint of Smoky Flavor

These are the small bags of wood chips for the technique BBQ Grill & Smoker pan, try the 3 pack or a box!

Welcome QVC shoppers who purchased the Technique Pre-seasoned Cast Iron 11″ BBQ Grill Pan & Smoker over the U. S. holiday weekend (July 4th). Dr Smoke did some research and watched the demonstration of this product by the great people of QVC. During the segment that I watched they recommended the use of Smokin’ Dust® with this unit. While this is true, I would also recommend the use of Smokinlicious Wood Chips as well! We have tested other stove top smokers and found that with the heavier “cast” iron pans our Wood Chips sometimes perform better than our Smokin’ Dust®

When applying our Smokinlicious Smokin’ Dust® with the Technique Pre-seasoned Cast Iron 11” BBQ Grill Pan & Smoker you may have to add water to make a paste and put it on the bottom tray of the unit. This will prolong the burn life of the Smokin’ Dust® and increase the smoke flavor during the cooking process

We have ordered a unit and will be testing our products in the next couple of weeks. Dr Smoke and the culinary crew will be testing this unit and will be adding information to our “Match your Cooker“ section of our web site. Please check back to Smokinlicious®for updates! Please enjoy your unit!

If you need additional assistance, regarding product compatibility, or tips on smoking,please call 1-800-941-5054

Bon Bar B Q!

Dr. Smoke-create smoked foods with our wood chips for the Technique BBQ Grill & Smoker

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

listen to JUST BECAUSE YOUR SMOKING FOOD

Recently, I received a very interesting question regarding the safety of ingesting foods and beverages that have been exposed to smoke vapor using hand-held food smokers. Specifically, the question consisted of whether you need to be 18 years of age for items that have been infused with smoke using these gadgets.

#handheldsmoker

This got me thinking:

• does the word “smoke” automatically give off the bad vibe response?
• why do people only inquire about the smoke without needing to know more about the plant source that produces that smoke?

There is a lot of data out there on carcinogenic effect to high heat grilled foods like burgers, chicken, and steaks, even data on hot smoking foods at lower temperatures. Really, what it all boils down to is, if you grill meats to the point where you blacken them, that increases the risk for the carcinogens. Even if you cook to the blacken state, eating these foods in moderation will halt any real risk over an average person’s lifetime.

So why the question on legality to consume smoked foods and beverages?

If you understand that the tobacco industry had to start putting warning labels on tobacco packaging back in 1966, and smokeless tobacco products in 2010, then you comprehend that smoke vapor does contain toxins. Everything regarding the level of toxicity with cooking is related to the type of food, method of cooking, cooking temperature, and length of cooking time.

Let’s examine those parameters from the handheld food smoking perspective.

You are not cooking the food by this method, merely infusing it with the smoke flavonoids, so there is no temperature (cold smoking technique). You are not exposing the food to smoke vapor for hours – it really comes down to minutes. Most importantly, you are not directly attempting to inhale the smoke vapor into your lungs. Yes, if your standing near the container that is holding the cold smoke when you open it, you will have some exposure but not like the person that takes a drag directly from a tobacco product or is chewing on a tobacco product!

Like anything else in our world, there are risks to everything we do, experience, sense, taste, explore, desire. Hot smoking is another name for roasting just at a lower temperature and usually with cheaper cuts of meat.

SmokinLicious® Double Filet wood chunks

What should never be compromised is the plant material – the wood – that is used to extract these flavors.

I believe it is time to start asking more questions about the hardwood products being used for the smoking process rather than focusing on the process itself. Share on X Perhaps the risks associated with dirty, moldy, contaminated wood are too high to ignore anymore.

SmokinLicious® products:

Wood Chunks- Double & Single Filet

Dust- Smoking Dust

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

More related reading on the art of smoking food and cooking wood

More blog topics like this one:

-APPLEWOOD – WHY WE DON’T USE IT! – HERE’S WHY

-SHOULD YOU GRILL WITH MOLDY WOODS?

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

-SMOKING-GRILLING WOOD SELLING TERMS DEMYSTIFIED

Dr. Smoke hopes you enjoyed-JUST BECAUSE YOUR SMOKING FOOD (THAT IS!) DOESN’T MAKE IT ALL BAD!

THE KITCHEN FIND!

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.

STEPS FOR STOVE TOP SMOKING:

• Put a piece of foil at the bottom of the pot so it touches both sides

• Sprinkle a ¼ cup of unsoaked wood chips on the foil (you can use any of our wood chip sizes but I prefer the Minuto® Wood Chip sizes)

• 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.

info@smokinlicious.com

SmokinLicious® Products used in this technique:

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

Additional reading:

-A DIY STOVE TOP SMOKER MAKES PERFECT SMOKED RICOTTA CHEESE

-THE EASY METHOD TO COLD SMOKED CHEESE

-PERFECTION OF THE SMOKED PEAR!

-TO THE SMOKE THE CHESTNUT GOES!

Dr. Smoke “It doesn’t take fancy equipment to smoke foods on the stove top.”