We do a summer favorite WOOD FIRED GRILLED WATERMELON!

WOOD FIRED GRILLED WATERMELON BECOMES A STAR

You may have seen segments on grilling watermelon before which show slices of watermelon on a standard gas grill. Although I agree that the heat generated from the grill will produce a sweet outcome, there is no comparison to doing a grilling technique that incorporates wood for added flavor.

In this segment, I’ll show you how to grill watermelon on a grill of your choice with wood chunks for the unique combination of sweet and char flavors that only comes from grilling with wood.

Grilled Watermelon- Easy Prep

I think this is by far, the easiest preparation for the grill. All you need is a watermelon of your choosing and a grill; gas, electric or charcoal. Just 2-3 wood chunks from SmokinLicious® and about 20 minutes once you have a lit grill, and this method of bringing flavor to the standard watermelon will be complete.

As watermelon contains a lot of water, it is essential that you work with a medium heat setting on your gas grill and hot coals with a moderate flame for the charcoal grill. If using a gas grill, be sure to set up the wood chunks on just one side of the grill and allow the chunks to smolder first so there is plenty of smoke vapor. Since watermelon grills in no time at all, you want to have enough smoke vapor produced to give a great tasty outcome for both a gas grill or charcoal grill method. Electric smokers are self-contained allowing for simple dialing in about 15 minutes worth of smoking time.

For the watermelon, cut lengthwise in half and cut each half into individual slices about 1-1/2 to 2” thick. Or, you can remove all the rind and grill just the watermelon meat. Keep fire safe tongs at the ready so you can turn the watermelon slices just once as they evaporate some water and sweeten up. DO NOT leave the grill! This fruit requires a careful watch so stay put and you’ll have every piece cooked to perfection.

So Many Uses for Grilled Watermelon

You’ll see how the watermelon darkens in color, get bits of char coloring to the skin, and is less water soluble. That’s the perfect outcome. Now it’s time to think about how to use your wood flavored melon.

First, you can enjoy it as is. When I serve this naked, I just give one additional flavor such as fresh, chopped mint. But if you’re looking for a lunch or lite dinner entrée, think salad by including some baby arugula, goat cheese and a splash of balsamic vinegar. For a spicy version, sprinkle the wedges with red pepper flakes, a bit of granulated sugar, and lime zest. Wood fired watermelon also works great with other summer favorites like grape and cherry tomato, pepper slices, sugar snow peas, and cucumber. No matter how you choose to serve it, grilled watermelon with wood flavoring is going to top your list of grilled favorites.

Proving that there’s more to wood-fired cooking than just animal proteins, SmokinLicious® brings you great ideas for recipes featuring a wood-fired ingredient. Bringing you tips, techniques, recipes and the science behind the fire and smoke.

Purchase products:

Wood Chunks- Double & Single Filet

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

Additional reading:

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-PEACHES WOOD FIRED FOR A SMOKY FLAVORFUL GAZPACHO

-Smoked Snow Peas With Cucumber Salad

Dr. Smoke- Wood fired grilled watermelon is my favorite summertime dessert!

The precious forest, source of forest grown hardwoods, covers 513,175 acres (801.8 square miles) and includes the Allegheny Reservoir Natural Habitat.

FOREST GROWN HARDWOODS

It is likely when you have your heart set on some wood-fired cooked foods that you give little attention to the wood that will be required for that cooking event. You may have seen wood smoker chips or chunks available in your local box store and decided that you can always pick those up last minute, to be assured your plans aren’t foiled. Or, you simply plan to go with charcoal chips without considering that this product is made from wood as well. Is the product made from something less than forest grown hardwoods? Smokinlicious® uses only forest grown hardwoods in the production of our entire line of cooking and smoking woods!

STOP and ponder this for a moment – Do you realize where exactly those wood products come from?

Unless you are in a direct county of involvement, you likely have not realized the invasions that are occurring readily to our forests, woodlots, and home landscapes.

To date, here are some of the diseases and infestations we are battling in the USA’s Precious Forest regions:

• Emerald Ash Borer
• Hemlock Woolly Adelgid
• Whitebark Pine Beatle
• Beech Bark Disease
• Dutch Elm Disease
• Butternut Canker
• Asian Longhorn Beetle
• Dogwood Anthracnose
• Gypsy Moth
• Balsam Woolly Adelgid
• Laurel Wilt disease
• Sirex Wood Wasp
• Sudden Oak Death
• Polyphagous & Kuroshio Shot Hole Borer affecting sycamores, willows, oaks, maples (including Boxelder), and commercial avocado trees.

EVERY state in the US has battled imported forest pests with the hardest hit being New York State followed closely by MA, WI, IL, VA, MI, NJ, OH, and CA. Every decade, 25 new insect pests are established in the US which can lead for potential decimate of an entire tree species in just decades.

So why if you are a lover of BBQ smoking chips or BBQ wood chunks (smoking using wood chunks or woodchips) or other wood-fired foods, should issues with bugs be of concern? Because cooking by fire is the oldest known cooking method for humankind. Right now, you may simply enjoy 3 benefits of trees: for shade, for beauty (viewing), and for a flavor to foods cooked on your grill/smoker.

But there are many other benefits to forest grown hardwoods:

• Decrease atmospheric carbon by capturing and storing CO2
• Improve air quality by filtering pollutants and releasing oxygen
• Reduce stormwater runoff and pollutants entering local water bodies
• Increase property values by 3-7%

The pollutant removal alone that trees are responsible for provides a human health benefit worth $6.8 billion per year! Trees keep us alive!

As of December 2016, NYS DEC has detected an increased prevalence of Oak Wilt in the state which has no known treatment to contain and kill this fungus. Oak is one of the most popular hardwoods for wood-fired cooking methods.

Please, take the time to source wood for cooking from reputable sources and follow the laws in place in your specific state to ensure we can limit the spread of these pests and diseases, and continue to enjoy the oldest method of cooking: by fire!

related reading on this subject!

Additional reading:

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

-TO BARK OR NOT

-SHOULD YOU GRILL WITH MOLDY WOODS?

Purchase Products:

Wood Chips-Grande Sapore®

Wood Chunks- Double & Single Filet

Dr.Smoke- “Appreciate the precious forest as our renewable resource and source for forest grown hardwoods for cooking and smoking.”

Follow our 6 tips for a healthy outdoor cooking season in 2018!

Tips for Safe Outdoor Cooking- “6 TIPS FOR A HEALTHY SEASON”

Everyone seems to be so much happier during the seasons that allow for outdoor cooking and entertaining. Whether it’s a planned cooking event or spur of the moment decision, these cooking events turn into an opportunity to relax, kick back and truly enjoy life.

There are steps you should take to ensure that the foods you enjoy outdoors remain safe. What follows are the top tips for safe outdoor cooking that will make for the best outdoor cooking season ever, no matter what you elect to cook.

Tips for Safe Outdoor Cooking

Tip #1

There are times when you want to marinate meats and poultry before cooking on your grill or smoker. Know that foods will only remain safe if you marinate in the refrigerator in a covered container, not with the marinated foods laying out on the kitchen counter. Also, if you plan to incorporate some of the marinades into a sauce, be sure to reserve some before it is applied to the raw foods. If there is marinade leftover from the raw food marination, be sure you boil it before using as anything that has contact with the raw food can carry bacteria.

Tip #2

You can grill a variety of foods on the same equipment but to know when everything is cooked, you will need to have thermometers. It’s best to use a different thermometer, marked by color, for each type of food: beef, pork, chicken, fish. The thermometer should be placed in the thickest part of the meat or poultry to get an accurate internal temperature reading. Here is a guide on temperatures:

• Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145°F/62°C
• Ground meats & sausage: 160°F/71°C
• Whole poultry, poultry breasts, & ground poultry: 165°F/74°C
• Hot dogs: Cook until steaming hot

Remember, thicker cut meats and poultry will need to be placed closer to the fire or heat. Utilize the upper grill grate for those items that are more fragile like thinner fillets of fish, vegetables, fruit, or for heating sauces.

Tip #3

You cannot partially cook meats and poultry by parboiling or microwaving and then placing in the refrigerator for grilling the next day. Although you may think this will lessen the cooking time on the grill, what you’re doing is introducing the potential for everyone to become sick. The reason? Partial cooking does not eliminate all bacteria growth. The reality is, you would be allowing bacteria to continue to grow.

Tip #4

Take the time to properly clean your grill or smoker at the start of the outdoor cooking season. It’s common to close vents on the grill or smoker when you cover it up for the winter season but these aides in stimulating mold growth on the grill grate and/or inside cover and walls. For that reason, it’s important to scrub down the interior of the grill or smoker using a cleaning mixture; 1 part vinegar to 3 parts water or a bleach to water blend if you’re not opposed to the more toxic bleach.

Tip #5

Be sure you start with a hot grill or to cooking temperature smoker. That means, preheat. Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature to ensure all bacteria is killed. Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat. By having a properly heated grill, you will guarantee a moist outcome for your meat and poultry.

Tip #6

There are many of us we prefer a good charcoal grill versus gas. It is important that you understand that there are many more influencers to altering the flavor of what you’re cooking when you cook over charcoal. Be sure to use an additive-free lump charcoal, which is charred wood. Conventional briquettes, which are easy to find, may contain wood scraps and sawdust as well as coal dust, sodium nitrate, borax and additives like paraffin or lighter fluid. As for lighter fluid, NO! Lighter fluid can release volatile organic compounds (VOCs) into the air, leave an unpleasant flavor to foods, and pose a serious danger if used improperly. Skip it altogether.

Without question, our 6 TIPS FOR A HEALTHY OUTDOOR COOKING SEASON should help you on your way to a healthy, memorable outdoor cooking season. Likely, the best ever!

Purchase products:

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

Wood Chunks: Double & Single Filet

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

Additional reading:

-10 THINGS TO CONSIDER BEFORE PURCHASING WOOD FOR COOKING, GRILLING & SMOKING

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

-THINGS YOU DIDN’T KNOW YOU COULD SMOKE

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

Dr. Smoke- Food labeling is important for health and food safety. It should apply to all smoked foods!

Can hardwood be too dry for wood smoke vapor? Our thoughts for you!

Here are the misnomers:

Wet = Smolder

Wet = Smoke

Dry = Fast Cook

Let’s make one thing perfectly clear – all wood, whether hardwood or softwood, contains water! As a comparative, when wood is dried to ~20% moisture content (MC), it weighs 40-50% less than un-dried wood. This is the direct reason why the National Conference on Weights and Measures – Uniform Regulation for the Method of Sale of Commodities does not allow for the sale of wood products by weight. It would not be a level playing field for those of us selling this commodity.

So, we know that wood has too much water when a tree is first cut down and obviously will need to dry to some degree before being used for cooking. Why do you ask? Without reducing the water in the wood when burned/combusted, the wood will produce an acrid aroma and smoke vapor which, in turn, will produce off flavors, colors, and textures in foods cooked over wet woods that are consumed.

Can Hardwood Be Too Dry? – You might ask, does it matter how the wood is dried?

Absolutely! There are various ways wood products can be dried with the decision on a drying process usually dictated by what the wood will be used for. Just because you purchase wood chips, wood chunks, logs or even smoking dust for cooking, does not mean that product started out for that intended purpose. Often wood is used first for a primary business like furniture manufacturing, hardwood flooring, or cabinet making. It’s only the secondary wood that is re-purposed for cooking use with a focus on BBQ.

Let’s examine the most likely methods of drying woods for this scenario.

• Kiln Drying: Lumber or other wood items that have been dried in a closed chamber in which the temperature and relative humidity of the circulated air can be controlled. There are 3 types of kiln drying methods: low-temperature drying which is below 130° F, conventional electric de-humidification drying, and conventional steam-heated drying which have temperatures up to 180° F. Of the 3, the conventional steam-heated drying system is preferred due to its computerized programming but the high cost of this system makes it less attractive to most businesses.
• Air Dried: The process of drying green lumber or other wood products by exposure to prevailing natural atmospheric conditions outdoors or in an unheated shed. There are 3 dominate air drying methods: open yard, shed, and forced-air shed. The first is not held in high regard as the wood is exposed to all the elements making it the longest method of depleting moisture content. The second, similar to the first, has the addition of a roof covering to maintain a precipitation-free environment. The third option is most used although the use of electric fans increases the cost from the other two options, it produces quicker results meaning products can be sold quicker. Remember, the primary purpose of the wood is not necessarily cooking so quicker is better to get it to the primary business’ production.
• Warehouse Pre-drying: A very popular method of drying lumber despite higher capital and energy costs, this system can run consistent drying parameters almost 24 hours per day.

Now, knowing many wood producers sell their products first under the guise of another business before packaging secondary or waste wood for cooking, you need to understand where the MC needs to be in order to work for the furniture making, flooring manufacturer, or cabinetry business. These are items that require lower MC and that level across the United States and Canada has an average between 4-13% MC!

Can you imagine putting a piece of wood on a grill’s diffuser or on hot coals when it only has a moisture content of 4%? What do you think will happen to such a dry piece of wood? POOF! It’s gone!

SmokinLicious® developed a method of decreasing moisture content in our hardwoods using a controlled heat method with a re-hydration parameter. Our sole/primary business is producing wood-fired cooking woods- wood chips, wood chunks, logs, smoking dust and our newest product- Charwood! That’s it! We have no reason to reach for moisture content in the single digits and for cooking purposes, you would NEVER want this! The ideal moisture content for cooking is in the 20% range (this is dependent on wood species, however).

We ALWAYS provide you with a moisture content of the hardwoods you purchase from us, so you can be educated about the conditions of the wood for the type of wood-fired cooking you want to do. That is just one of the reasons why SmokinLicious® is a superior product for superior outcome in wood-fired cooking! We will explore for you the science behind the fire and topics to can hardwood be too dry to produce smoke vapor!

More Related reading on the cooking wood question of Can hardwood be too dry?

How to Store Wood Chips

How Seasonal Factors Influence Cooking Wood Storage

Dr. Smoke exploring all the aspects of wood cooking and the importance of moisture content in our blog CAN HARDWOOD BE TOO DRY

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

You are what you eat. We discuss the double standards of smokehouse processing emphasizing high quality ingredients but less than quality smoking methodology.

Food & Smokehouse Processing Double Standard?

Self-disclosure here. I work for a USA cooking and smoking wood company that has earned recognition for its commitment to manufacturing quality products specifically suited for many culinary professions, trades and interests. Even though not required to do so, the company treats its entire product line as food additives. This is an important point for my following observations.

I’ve always been especially impressed how reputable food processors and manufacturers accept, follow and even exceed many of the numerous public regulations in place to provide consumers with safe and healthy food products. For the most part our nation’s food industry operates from a philosophy that maximizes consumer protection by prioritizing food safety. Clearly, we’d be in a world of hurt if it didn’t! In relation what I’ve come to understand with food involved with some smokehouse processing operations, I’m really confused.

Smokehouse Processing? Here’s my dilemma- A Double Standard?

Recently, I tuned into a very popular realty television program which showcases “dirty” jobs- I think you know the name. Maybe you’ve even seen it. Like most other episodes, this show highlighted a series of tough job tasks, performed by hardworking employees. This episode dealt with all food processing elements of a very high quality, perishable specialty deli meat item- Lebanon bologna.

It’s impressing that the company, for over 100 years, goes to great heights in sourcing only the best ingredients. Its processing methods seemed to be top notch. Except a few of the techniques shown in the latter stages of the show highlighting smokehouse operations. At first it was disturbing to see that the main source of smoking wood is wood slabs with bark on considered to be “mill waste material.” If that wasn’t enough, I couldn’t believe when a worker demonstrated their process of generating smoke in the smokehouses. Step #1- douse a rag with kerosene, light it and kick it in to the burn pit of the smokehouse. To me, the very defining aspect of this company’s high-quality food product, smoked bologna, has been denigrated with a cheap, uncleaned and potentially harmful fuel source and an ignition process that is archaic and potentially harmful.

For the life of me, I can’t truly understand why a company that has been in business since 1902 and is apparently known in large markets for having the very best ingredients to make its consumable food products would revert to a smoking operation that involves waste wood being ignited with nearly the same petrochemicals that fuel the likes of a diesel locomotive? Given the residuals of burnt petrochemicals, I’m not sure I’d ever want to eat any of their smoked deli meats.

You Are What You Eat

So, I guess the adage of you are what you eat apparently doesn’t have the same meaning with this company. It appears their smoking method hasn’t evolved much beyond the same dirty way done 100 years ago, before health risks came to the forefront. When considering that smoking methods are a big part of their overall food products, I can’t help but think that a double standard is in place with the consumer to suffer.

Purchase Products:

Smoker Logs

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

Additional reading:

-WOOD SUPPLIER- ARE YOU GETTING WHAT YOU PAID FOR?

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

-TO BARK OR NOT

Dr. Smoke- “Consistency is important with food processing and smokehouse operations.”perfect steak!

Preliminary Test Kitchen Results

The Smokinlicious® Test Kitchen had an opportunity to use the Technique® Cast Iron Pan and Smoker which many of you purchased via QVC. Here are some preliminary findings by our Culinary Team:

➝Use caution when selecting cuts of meat with this cast iron pan! We had purchased a 10 lb. pork shoulder and struggled to get the cover tightly on the pan. Right now, it appears that cuts less than 8 lbs. would be ideal for cooking/smoking/roasting/grilling.

➝I’m sure we were not the only purchasers to be disappointed to read in the Technique® brochure that you should “not try to smoke in the oven” with this unit. Rest assured, Dr. Smoke will see if there is a means of actually smoking in a conventional oven by using low temperature and Liquid Infused Wood Chips /Smokin’ Dust®.
/Wood Chunks with this smoker unit (more on these findings as they become available).

➝ We cooked both a bone-in pork shoulder and bone-in chicken breast. Both cooks revealed great moisture to the meat. We used the recommended medium heat setting on our gas range but found that the cast iron pan radiates a significant amount of heat. Thus, we recommend reducing the heat setting to a low-medium (“3″ if you have a digital setting) on gas units. We also turned the heat off our cast iron pan approximately 20 minutes prior to completing the cooking time in order to benefit from the pan’s ability to generate further heat on its own. Remember, all meat should rest prior to cutting.

➝ There was considerable “rendering” out of the fat drippings into the drip pan. There is significant staining on the stainless steel drip pan so you may want to consider lining the pan with foil or even parchment paper to reduce metal staining.

➝ Smokin’ Dust® Usage: although the dust will render black in this pan, it did give off a tremendous amount of aroma. We used the Smokin’ Dust® dry, about 2 Tablespoons worth, in the center of the smoking pan. This appears to be the correct amount although we did not feel it produced as much flavor to the meat as a conventional smoker.

➝ Wood Chips: we used Wild Cherry Wood Chips (standard grind) in the smoker pan while cooking a bone-in chicken breast on the gas stovetop. The chips also produced significant aroma in the air but we found that they produce much more flavor to the meat. Keep in mind, our chicken breast was just over 2lbs so it fit easily in the grill pan with the cover tightly on. The fact that more flavor was infused in the chicken could be the result of less air leakage than the pork shoulder and the fact the chicken is much more porous allowing for ease in accepting smoke. We used the Wood Chips pre-soaked for 15 minutes in water, then allowed to drip dry before placing in the smoker pan. We used approximately 1 handful and spread them in the smoking pan to allow the drip pan to fit easily in place. Once our chicken was finished, we noted that the wood chips also blackened during the cooking process, much like the Smokin’ Dust®.

At this stage in our testing of the Technique® Cast Iron Pan and Smoker, we feel it is comparable to other stovetop units that we’ve tested. One important difference is the fact that there is no built in thermometer, so you must check the meat with a handheld or wireless thermometer to ensure you remove the food at the proper cooking temperature. Here are some other points worthy of mention:

➝ this is a heavy cast iron pan and all parts of it become very hot
➝ the pan can use some additional seasoning as there is some food sticking occurring with the grill pan
➝ it does take some effort to clean but if you re-season and continue to use the cast iron pan, I would anticipate this to become less of an issue
➝ there is a significant convection occurrence when cooking which produces a very moist product but as mentioned above, you must time the cooking process to ensure no over-cooking

Stay tuned for additional posting regarding this cookware. Our plans are to try the Smokin’ Dust®.
mixed with liquid as well as to try our Woodscuit ® Flavor-Infused products.

Till then, “Bon-Bar-B-Q!”

Donna G

Dr. Smoke- The Technique® Cast Iron Pan & Smoker passes the Smokinlicious® kitchen test with flying colors when using our sized hardwood smoking chips!

For more related reading on stove top smoking, check out these articles:

Stove Top Smoked Riccota Cheese Delight

The Easy Method to Make Cold Smoked Cheese

Yum, Yum! – Infusing Wood Smoke Flavor into Brussels Sprouts

Our recap of Smoking-Grilling Wood Selling Terms

WOOD SELLING TERMS DEMYSTIFIED

Package labeling. It is the key to drawing attention to a product, to reduce interest in other similar products, and to make someone buy a specific product. Let’s be honest. Not everything printed on a label necessarily provides ALL the information. Use certain words and an “implied” thought will occur.

When it comes to packaging wood for smoking and grilling purposes, there are a lot of terms floating out there that certainly can be deceiving. Let’s see if I can provide clarity on what specific terms and wording mean when it comes to purchasing wood for cooking, smoking, and grilling. SMOKING-GRILLING WOOD SELLING TERMS

WOOD SELLING TERMS:

100% Natural

The intended meaning of 100% natural implies that it has not been touched by human hands. As such, with wood, this would refer to the fact that a tree is a plant designed by nature and other than cutting the tree down, it is not modified in any way.

However, we do know that trees, like flowers, can be manipulated when it comes to their genetics. Genetically modified trees are quite common in the growth of orchard woods, especially those seeking to develop dwarf varieties or specific blossom colors or hybrids. Keep in mind, genetically modified trees will have a reduction in the lignin compound which is responsible for the flavor the wood gives when it burns and gives off smoke vapor.

Currently, it is not legal to genetically modify forest trees but there is a lot of allowances when it comes to plantation and orchard/nursery trees, which often have chemicals applied to make up for the weak lignin which makes the wood susceptible to decay and pest infestation.

Kiln-Dried

Wood that is dried in a closed chamber in which the temperature and relative humidity of the circulated air can be controlled is called “kiln drying”. There are three types of Kiln Drying methods: low-temperature drying which is below 130° F, conventional electric dehumidification drying, and conventional steam-heated drying which have temperatures up to 180° F.

For the most part, when a smoking or grilling wood product lists “kiln-dried” on the packaging, it does not state the type of method being employed. Also, many that use this term do so without providing any information on what compliance record keeping is in place to attest that they are doing what they say.

There is one company who states that they adhere to the protocol designed by the United States Department of Agriculture (USDA) but quote a core temperature and length in minutes of the heating process that is not the standard written by the USDA. Their compliance agreement is provided by the state in which the business is located, which may have a different standard in place than the USDA.

Air-Dried

The process of drying green wood by exposure to prevailing natural atmospheric conditions outdoors or in an unheated shed is known as air drying. There are three dominate Air Drying methods: open yard, shed, and forced-air shed. The first is not held in high regard as the wood is exposed to all the elements making it the longest method of depleting moisture content from the wood. The second has the addition of a roof covering to maintain a precipitation-free environment, while the third option is mostly used by traditional lumber companies as it produces quicker results meaning products can be sold quicker.

Here’s the issue when you see “Air-Dried” on package labeling of grilling and smoking woods: you don’t know what method is used and no one is saying how long the wood was air-dried for. You don’t know how old the wood is, what method of air drying was employed, how long it took to “dry” it, and you likely won’t know what moisture content is left in the wood. Remember, dry out a piece of wood too far, and it is simply firewood designed for heat output only.

Naturally Cured

This is another term that floats out on the packaging that implies it is different from air drying techniques. It is not different.

Naturally curing wood means the wood is stacked in a manner that allows air to flow around the wood pieces usually in an outdoor setting. It may be left exposed, covered with a tarp or have a roof structure overhead. Naturally curing wood for fireplace use is recommend for 365 days but there is no benchmark for the timing used to dry the wood for the use of smoking or grilling. Some suppliers will use moisture levels of 20-30% as their benchmark but 10% is a large variable in moisture when it comes to wood.

Here is the biggest challenge with a natural curing method: dry the wood too quickly and you will find cracks, splitting, honeycombing, and/or warping. Dry too slowly and the wood will stain and suffer decay. Remember, decay attracts pests as that is what they feed on. SMOKING-GRILLING WOOD SELLING TERMS

Selecting

I won’t lie to you – there are a lot of choices out there for wood. How do you go about selecting from the limited information on the packaging?

Some decisions you’ll have to make on your own: do you want to cook with bark or do you find that bark indeed fluctuates the temperature of your equipment too much? Do you want to use a kiln-dried product even if you don’t know what temperature and for how long that product was heated? Would you want to use a product that hasn’t had any heat application applied to it meaning there may be pests, larvae, mold, and spores that haven’t been eliminated by a heat process? Do you want to use a product from a supplier that provides no information on the moisture of the wood? Do you want to go with a “natural”, “air dried” product that may have been exposed to anything that could access the wood: animal feces and urine, insects, chemical contaminants from the ground or another source?

In the end, I think the selection can be easy by simply looking at the wood for purity and cleanliness, looking at the packaging for evidence of air exchange meaning its likely not completely dried out and looking at the packaging information for claims that don’t seem to match the product that is packaged inside.

Most of all, you should be able to gain valuable information from any supplier’s website on the wood they are selling to you. If not, be cautious that they may not know anything about the manufacturing process of the wood and/or what is needed in wood to qualify it as cooking ingredient. We hope that our discussion of smoking & Grilling Wood Selling Terms adds clarity to your selection process.

Purchase products:

Wood Chunks- Double & Single Filet

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

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

Additional reading:

-COOKING WITH WOOD YOU SHOULDN’T HAVE TO THINK ABOUT YOUR SAFETY

-Is It Fresh? Here’s Why You Need to Know

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

-HOT TREND MAY NOT BE THE SAFEST BET

SMOKING-GRILLING WOOD SELLING TERMS

Dr. Smoke- SMOKING-GRILLING WOOD SELLING TERMS

THE HISTORY OF FIRE COOKING PART III

In Part I, we covered scientific theories on how cooking with fire began approximately 2 million years ago.

Part II, we presented information on how our bodies developed from the introduction of cooking meat. THE HISTORY OF FIRE COOKING PART III, we delve into the early risks of cooking with fire and gender roles.the history of fire cooking part III

The History of Fire Cooking Part III- It May Not Have All Been Good

Although we’ve discussed the benefits of the discovery of fire for cooking, including the higher caloric content needed for survivability, there are other effects to fire cooking that aren’t so positive. This is a relatively new focus in research concerning fire cooking and human evolution.

A USA study suggests that a genetic mutation may be present in modern humans that allows certain toxins, including those found in smoke, to be metabolized at a safe rate. This genetic mutation was not found in other primates like the Neanderthals or hominins. Breathing toxins found in smoke can increase the risk of respiratory infections, suppress one’s immune system, and even cause disruption in the reproductive system. It is possible that by having this genetic mutation, the tolerance to smoke toxins was a needed adaption that gave early humans the ability to survive in this very toxic environment.

Closeness Brings Disease

We also know that fire allowed for not only cooking but warmth, light, and protection. To gain the positives of fire, early humans would gather together in close proximity to one another. A 2016 study suggests that with the advancement of fire’s uses, people remained in huddled groups for long periods of time, suffered persistent coughing resulting from the smoke toxins, and subsequently damaged the lungs. This may be what spurred the spread of tuberculosis which some scientists believe emerged 70,000 years ago. In fact, most scientists believe that fire was regularly used around 400,000 years ago, thus supporting the advent of tuberculosis.

Other scientists believe the use of controlled fire introduced additional airborne diseases. Plus, many opine that the early days of exposure to inhaling smoke from open fires stimulated our discovery of smoking tobacco. Without question, these believers feel that climate changes resulted from the ongoing burning of carbon. For them, biological and environmental changes co-mingle.

Gender Identities

It is amazing that in those early years of fire discovery the establishment of gender roles occurred and seems to have held in general theory. As tools developed and cooking with fire expanded, men did the hunting and women stayed with the fire, maintaining it and cooking previously hunted and foraged foods on/over it.

Although today both males and females hunt, the number of men still outweighs the woman. Despite the number of male chefs outnumbering the women, women still dominate as the primary cook in the home. Yet, males still barbecue and grill in a greater number.

It seems clear that there are other influences on the roles men and women play when it comes to fire cooking around the world. Finally, in Part IV of our series, we’ll explore the variations in method and technique from around the world. Finally, we hope you enjoyed THE HISTORY OF FIRE COOKING PART III blog.

History of wood fired Cooking Part III

Purchase products:

Wood Chunks- Double & Single Filet

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

Additional reading:

-THE HISTORY OF FIRE COOKING PART II

-THE SMOKINLICIOUS® STORY

-GRILL-BUILDING THE PERFECT COOKING FIRE- PART II

Dr Smoke- “Part III of our ongoing series on the history of fire cooking focuses on the early risks and how they shaped today’s food cooking practices.”

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!”

The history of fire cooking part I

THE HISTORY OF FIRE COOKING: PART I

the fire

the history of fire cooking part I

For thousands of years, it was the only way to cook. Many believe that this discovery separated man from the other animals. Fire.

Estimated to have been discovered some 2 million years ago, the discovery of fire and more importantly, the discovery of how to tame fire, resulted in man’s brain development, value of food, changes in our body, and social structure. It gave us survivability. It extended our life by improving daily calories and nutritional needs by allowing us to cook poisonous plants and meats.

So how did fire cooking get discovered? That is the million dollar question. Here are some of the hypotheses out there regarding the discovery of fire for cooking:

The History of Fire Cooking Part I- Nature Provides Ignition

There are some scientists who believe that fire cooking was found by accident. A lightning strike or grass fires that sprung up due to the excessive dry conditions exposed to the hot sun. Many don’t feel man did anything to “discover” fire other than observe the characteristics of fire: it produces abundant heat, light, and when it traps an animal within its flames, it produced a more tender meat, easier to digest food source, and more pleasing aroma to the meat.

Tool Construction

There are others who believe that early humans realized the importance of tools. By sharpening stones to produce spears, cutting tools, etc., these early beings observed spark. Either through intention or perhaps with Mother Nature’s assistance, these sparks caught twigs, brush, fruit, and/or grains on fire. Remember, early human life did not involve a developed brain. A discovery of fire, however, would help advance not only our brains, but our bodies into the erect beings we are today.

The Earliest Cave Cooking

In South Africa’s Northern Cape province, a dwelling known as Wonderwerk Cave, contains the earliest evidence that our ancestors and apelike ancestors were using fire. Compacted dirt showed evidence of ashes, carbonized leaf and twig fragments, and burnt bits of animal bones. Scientists were then able to analyze this material and determine that the fragments were heated between 750 and 1300°F, which is the heat level of a small fire made of twigs and grasses.

If indeed our earlier species learned to harness fire for cooking, this would account for the advancement of our brains and our ability to become erect beings walking on two legs. Cooking on fire allowed for easier chewing and digestion and produced extra calories to fuel our brains. Fire also warded off nighttime predators, allowing for sleep on the ground or in caves rather than in the trees.

It’s All About Energy

Raw food diets have been popularized as a method of losing weight and of being healthier. However, only a fraction of the calories in raw starch and protein are absorbed by the body via the small intestine. As a result, the remainder passes into the large bowel, where it is broken down by the organ’s high population of microbes, which consume the majority for themselves. However, cooked food is mostly digested by the time it enters the colon. For the same amount of calories ingested, the body gets roughly 30 percent more energy from cooked oat, wheat or potato starch as compared to raw, and as much as 78 percent from the protein in an egg. In experiments, animals given cooked food gain more weight than animals fed the same amount of raw food.

Cooking breaks down collagen (connective tissue in meat) & softens the plants’ cell walls to release their storage of starch & fat. The calories to fuel the bigger brains of successive species of hominids came at the expense of the energy-intensive tissue in the gut, which was shrinking at the same time. If you look at early imagery of apes, you’ll see how we morphed into narrow-waisted Homo sapiens.– the history of fire cooking part I

Coming up in The History of Fire Cooking: Part II, learn more about why cooking foods by fire made us who we are today. In conclusion, did we provide you with new information you didn’t know? Additionally, leave us a comment and subscribe as we bring recipes, tips, techniques, and the science behind the fire and smoke.

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double & Single Filet

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

Additional reading:

-OPEN PIT COOKING FIRE BUILDING: PART I

-GRILL-BUILDING THE PERFECT COOKING FIRE- PART II

-IS WOOD-TAR CREOSOTE THE ‘MONSTER’ TO WOOD-FIRED COOKING

I hope you enjoyed the history of fire cooking part I

Smokinlicious is proud to be a F2C company

SMOKINLICIOUS® IS AN F2C

In today’s age of selling products and services, there are acronyms that are common to marketing and sales strategies. First, there is B2B which refers to business to business relationships. This means that a product or a service is sold from one business to another. An example of each would be windshield wiper fluid being sold to gas stations and attorney services to large corporations.

B2C is shorthand for business to consumer. This is selling a product or service directly to a customer that is not necessarily a business.

Now, you may automatically assume that SmokinLicious® would fall under both these sales types, and you would be right. But there is another acronym you likely aren’t familiar with: F2C.

F2C- Making a Better Connection

F2C refers to factory to consumer or more specifically, manufacturer to consumer. There are many reasons why this is a plus to both businesses and consumers doing business with a specific manufacturer. Let’s examine the major advantages from the perspective of doing business with SmokinLicious®:

Advantage #1 Details

As the manufacturer of all the products sold under the brand SmokinLicious®, we can provide the specifics on where the hardwood comes from, the age of the wood, the handling of the product, the treatment the wood is exposed to, and the details on packaging. You don’t have to wait on answers to your product questions like with a supplier who is simply a re-seller of the wood. We give answers immediately!

Advantage #2 Intimate Knowledge

When you are committed to manufacturing a specific product, you tend to know that product thoroughly. For SmokinLicious®, that equates to us knowing not only about wood fired cooking techniques like hot smoking, ember cooking, and cold smoking but we know the science behind hardwood; molecular biology of the wood as well as for combustion. We know why smoke gives flavor and how to respect and control it.

Advantage #3 Availability

We aren’t simply selling a product to move it out of inventory. As a manufacturer, we are committed to answering questions whether on email, via phone, or social media platforms. No, we don’t operate the phones 24/7. But we do get back to anyone who contacts us, usually within 24 hours. We are available to everyone!

Advantage #4 Passion

Sometimes I feel the word “passion” is overused but that word really does describe the people who make up the SmokinLicious® Team. We are passionate about cooking with fire and the smoke it produces. We simply love to offer our perspective on cooking with wood. Remember, just because someone sells a specific product doesn’t mean it was a dream of theirs. It simply may be the “thing” to do with no real commitment. Who wants to commit to that type of supplier!

Advantage #5 Skilled

We have a test kitchen/patio and we use it – all the time! That’s the only way you can know all the different applications for the product we manufacture and sell. We possess the skills to guide you on what might be causing bitter flavors, poor color, equipment failures, and so much more. Plus, we offer daily postings on recipes, tips, techniques, and the science behind cooking with fire and smoke.

Advantage #6 Global

We can be everywhere because we know our commodity and the regulations that relate to our products. We don’t cut corners because we are as concerned about our environment and forests as the agricultural agencies around the world. You won’t ever need to worry about having your supply cut off because a regulation or law wasn’t followed.

Advantage #7 Exclusivity

You’re purchasing smoking wood to cook with. That means, food is exposed to the wood’s components. Don’t you want assurance that it’s clean? We only sell hardwoods for cooking and culinary use! That’s it! We don’t take waste product from some other wood process and sell it off under a new label or brand. We don’t buy woods from anyone who can’t document on paper where the smoker wood is from and if exposure to chemicals is possible. SmokinLicious® is exclusively a culinary wood product!

These are just some of the advantages to working directly with and purchasing directly from a manufacturer, or F2C. When you want assurances that any question you have can be answered, that any product need can be met, that your equipment will be protected, then seek a direct manufacturer first and eliminate a middle man that may only be in it for dollars and cents. Or one day you could simply find they’re no longer in business or they no longer can ship product throughout North America or other continents, leaving your Company with a big problem.

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double and Single Filet

Smoker Logs- Full & Quarter Cuty

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

Additional reading:

-SMOKIN’ DUST®: A SPICE FOR YOUR EQUIPMENT

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

-WHEN A FLOP COULD HAVE BEEN A SUCCESS!

Our primary focus is on the consumer of our products. Our culinary team provides support to all chefs!

Alto-Shaam®

Guest Blog Post

Smoked foods can lend an inspired touch to the menu of almost any restaurant, regardless of the type of cuisine it serves. Today, it’s easier than ever to smoke food quickly and efficiently whether in a restaurant setting or at home. The first step is to choose a hot or cold smoker. Both types of smoking devices come with their own benefits, and each is ideally suited for different types of food. Both hot and cold smoking can be used to infuse foods with different flavors; and both can be used to preserve otherwise perishable foods. The infographic below can help you decide whether hot smoking, cold smoking, or a combination of the two is right for you

Alto-Shaam®

Originally posted this on January 11, 2017 on their web site. The Alto-Shaam® Social Marketing Team made a request to have us post this to our Blog. We felt the content was a great value to our readers/followers! Please note that the wood chips outlined in this article are limited to only those that Alto-Shaam® has available. SmokinLicious® produces 8 species of smoker wood chips compatible to the Alto-Shaam® equipment. (Note: we do not produce Mesquite or Apple).

Purchase products:

Wood Chips- Grande Sapore®

Dr Smoke- “We like the Alto-Shaam equipment especially when cooking/smoking with wood chips.”

Building the perfect fire for cooking! Our chimney starter full of flaming hot charcoal being poured into our kettle grill.

In Part I of our series on lighting an outdoor fire for cooking, I addressed fire production for the outdoor fireplace or fire pit cook, known as open fire appliances. In Part II, I’ll address the needs for kettle, drum and box grills’ fire set up.

The Wood-Fired Environment

There are many choices in equipment for working with a wood fire but each has different material components that determines how much work would be involved to cook on the unit. Here is the primary point when you’re selecting equipment for live fire: how will you cook on that equipment?

If your plans are to always do indirect cooking whereby the source of heat (fire, coals) will be on one side and you will cook on the non-heat side (in my opinion, the preferred method for all cooking), then know that most any equipment selected will work. However, the time for the equipment to heat up may play a factor, as the heating time is directly related to the insulation of the grill. Plus the amount of radiant heat it can hold.

If a unit is manufactured from heavy metal, brick, clay, or ceramic housing, then it will perform exceptionally by giving radiant and retained heat. Why is that important? Because producing retained and radiant heat means less fuel consumption and even cooking results.

The Kettle Grill

For thinner material grills like the traditional kettle grill which are very popular, low cost, and preferred

by many, you can compensate for the potential heat loss and improve efficiency by adding fire bricks to the walls and floor of the grill. You will simply start your live fire directly on the fire bricks rather than the charcoal grate. Fire bricks will work well in any grill that could improve on its insulation.

Drum/Barrel Grill

The overall cooking space in a drum/barrel grill is larger than that of a kettle grill. However, just like any metal material, there are different grades so quality can be variable. Same rule applies to these grills: if the insulation is not great, add fire brick to improve the performance.

Box Grills

These units are traditionally made of high heat metal with a deep, metal charcoal pan that includes grid and vents. A grilling grate is suspended above and there often is a lid to the unit.

Fire Set Up

As I’ve stressed before, a good fire needs 3 elements: fuel (wood, charcoal), oxygen (air intake vents), and heat. As with any fire cooking, a small, hot fire is ideal.

Double Filet Wood Chunk

To start your fire in one of these pieces of equipment, first open the air intake vents at the base of the charcoal firebox area. This will ensure that oxygen can stimulate the start of the fire. Since this is an enclosed firebox area, the size of the wood pieces may need to be adjusted from what you would commonly use in a fireplace or fire pit/fire ring.

I like to use the log cabin method of starting a fire with this equipment. Lay 2 longer pieces of hardwood parallel to each other with about 3 inches of air space between them. Lay 2 more hardwood pieces on top perpendicular to the first pieces. Place the last 2 in position to match the base woods’ alignment. In the center, add a pile of tinder which can be hardwood chips, pine cones, even newspaper if need. Again, I like to use wood in its natural form as much as possible. Pile some kindling size wood pieces on top of the tinder pile. You can drizzle vegetable oil on top of the kindling and tinder to assist with ignition which proves helpful if you plan to light with a long wooden match. I prefer to lite my fire using a MAP torch.

Don’t Rush It

It is imperative that you allow the fire to go through the full stages of combustion before you introduce foods to the cooking grate. Too much flame and smoke will ruin the foods. The ideal is to wait until the fire burns down to glowing embers. If your equipment has the room in the firebox, rake or shovel some of the hot embers to one side and add just a small quantity of additional hardwood to keep the heat steady. The rest of the hot embers are what will be used to cook with.

Position the foods based on the heat needed for the cooking. Meats will require more of the heat while vegetables and one pot dishes will take the medium to low heat. An infrared thermometer will aide with knowing heat levels in your equipment or you can use the hand test: hold your hand over the coals the distance your foods will be. If you can only hold your hand for a count of 2 seconds before you need to pull it away, that is high heat. 3-4 seconds is medium-high, 5-6 seconds is medium and 7-8 seconds is low heat.

Be sure you visit Part I of this series so you can view the list of recommended tools to have when you wood-fire cook.

I hope you gained some new information on lighting a fire. Whether you plan to cook over/in your kettle, barrel or box grill. Leave us a comment and subscribe so you don’t miss anything concerning wood fired cooking, flavors, and the science behind the fire.

Purchase products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

More Related reading on this subject

Related reading:

-OPEN PIT COOKING FIRE BUILDING: PART I

-EMBER FIRED FRESH ZUCCHINI

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

Dr Smoke- “The key to any success in grilling and smoking outdoors is building the fire with the proper materials and patience to develop the right base before you attempt to cook the food.”

Cooking steak on the grill or in the grill pan is a universal question. Read more below to understand some of the techniques for cooking the perfect steak.

A GUIDE FOR COOKING THE PERFECT STEAK

Being able to successfully cook a steak is a skill that most people aspire to have. Pay attention to these details and you’ll see that it’s not that difficult to pull off.

To begin, you need to understand the basics of the different cuts of beef and how to choose the right one. From there, we’ll get into how to cook it to your desired level of doneness.

Choosing a Steak

Examining the butcher shop cases can be overwhelming. There are so many different cuts available—big steaks, skinny steaks, huge roasts, small roasts, and more. If your goal is to cook a good steak at home, I recommend sticking with the rib-eye, T-bone, New York strip, or Filet Mignon. These are the most expensive cuts, but in steaks, you get what you pay for and these are the most tender when grilled or pan-fried. The differences in tenderness come from the cow having stability muscles (think the lower back), which are less powerful and thus tender, and load-bearing muscles, which are tough. Price is directly correlated to these qualities. A tender steak will cost a lot more than a tough steak (though with the right treatment, you can successfully turn a tough cut like brisket into a tender, flavorful meal).

If the sheer volume of beef cuts still overwhelms you, check out our easy-to-read guide to steaks and their tenderness, price, and ideal preparation.

The seasoning requirements differ based on the cut. A tougher steak requires more seasoning because your eating experience is mostly about tasting the seasoning, rather than enjoying the tenderness of the cut. For example, you can get away with simple salt and pepper on a perfectly cooked filet mignon, while a flank steak used for fajitas should have some sort of spicy rub all over.

Tips for Cooking the Perfect Steak

So, you’ve purchased steaks that fall on the tender side and you’re ready to cook them. First, let them rest at room temperature for about 30 minutes to take the chill off. This results in more even cooking. Pro tip: If you are cooking for someone who likes a well-done steak and you like yours rare, leave yours in the fridge until the absolute last minute; your steak will cook less than your guest’s in a similar amount of time.

If you’ll be cooking on the stovetop, a cast iron or stainless-steel pan will work best. Nonstick coating can’t handle the high heat required for cooking a steak. Before you place the skillet over high heat, lightly season the steaks with a mild rub or just salt and pepper. While the skillet is warming, pour in a few tablespoons of peanut, canola, or other high-smoke-point oil. When the oil is shimmering and the pan is hot, place the steaks in the pan and loosely cover it with foil to prevent oil from splattering. Now is also the time to turn on any kitchen fans, as this will generate some smoke. If your steak is less than 1 inch thick, you can plan on cooking it in the pan the entire time. If your steak is thicker than an inch, do the searing on the stovetop and then move the entire pan to a preheated, 400-degree oven to finish cooking it without overly charring it.

When the steak hits the hot pan, start your timer. In general, 2 to 5 minutes per side is sufficient for medium doneness on a hot skillet. This range is flexible because, among other variables, everyone’s heat is slightly different, as is the steak’s starting temperature (depending, for example, on when you pull it from the fridge). For a thickness of an inch or less, I like to sear for about 3 minutes on each side, after which you should let it rest. If you have a thicker steak, you would put it in the preheated oven after the two 3-minute turns and let it cook for another 2 to 5 minutes until you achieve the desired doneness.

When you are finished cooking the steak, add a tablespoon of salted butter on top and a fresh herb – thyme works well – to get that expensive steakhouse-style flavor pop.

You have two methods for determining doneness. One is to use an accurate digital cooking thermometer. If you are aiming for a rare steak, you’ll need to pull it off the heat when the internal temperature is between 120 and 130 degrees F. On the opposite end of the spectrum, if you want a well-done steak, you should pull it off the heat when the internal temperature is between 160 and 170 degrees. The illustration below shows varying levels of doneness. The steaks will continue to cook slightly while resting, so take that into account as well.

Is this all a bit much to remember? Bookmark our illustrated guide to steak doneness and keep those temperatures in mind next time you’re trying to achieve the perfect level of doneness.

Don’t have a fancy digital cooking thermometer? No problem—you can use your hand! By positioning your thumb and fingers in various ways, you can mimic what a steak should feel like at various levels of doneness. The tenderness of a steak will roughly correlate to the feeling of the thick part of your palm, below the thumb, when your thumb sequentially touches the index, middle, ring, and pinky finger. Touch that part of your hand with the index finger of your other hand while moving your fingers from index to pinky, and you’ll feel that part of your palm getting firmer. If this seems daunting at first, simply use both methods. Get used to using a thermometer and at the same time touch the steak and see what it feels like. Don’t understand what we mean? Check out this guide to using your fingers to check a steak for doneness.

Is this all a bit much to remember? Bookmark our illustrated guide to steak doneness and keep those temperatures in mind next time you’re trying to achieve the perfect level of doneness. Also practice touching the meat, as we show below, and learn to feel your way to the perfect steak using your touch and chef’s intuition.

Grilling Tips for Cooking the Perfect Steak

Would you rather cook your steaks on the grill? You can easily apply most of the above methods to a hot grill, cooking the steaks directly on the grate. The same searing times apply, and if you have a steak that is thicker than 1 inch, simply finish cooking it over indirect heat (so in an area with no charcoal or with the gas burner turned off). You should get the same great results, but with the added bonus of grilled, smoky flavor.

To sum up, successfully preparing a steak is all about cut selection and cooking time. If you stick with a tender cut of beef and cook on high heat, then you can confidently start with the 2 to 5 minutes of sear time on each side and then finish it off in the oven.

Remember to hit it with a little bit of butter and a fresh herb, and you’ll find that you can easily prepare a fancy steakhouse-quality dinner at home.

Author: John Thomas

Source: eReplacementParts Blog

Dr. Smoke- hope you enjoyed our guest blog on cooking the perfect steak!